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Bamiyeh recipe | Persian Bamieh or Tulumba, delicious Persian sweet in 11 steps

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Bamiyeh is one of the sweets of the Middle East. It is also known as tulumba (its Turkish name) in many countries because this dessert originated in the cuisine of the Levant from the Ottoman Empire and remains in the former empire’s regions.

Stay with the Cookery Magazine to learn more about this original sweet’s rich history and delicious recipe.

Ingredients for making Bamiyeh

Flour1 cup (200 grams)
Water1 cup (250-300 cc)
Egg3 pcs
Solid oil or butter50 grams
*Inverted sugar syrup or diluted honey1 tablespoon
Confectionery flour 1 cup
vanilla1 tablespoon

* Inverted sugar : Inverted sugar is a honey bar used to prepare all kinds of jams, halva, syrups, and sweets, such as baklava, zoolbia, bamiyeh, goshfils, moistened sponge cakes, etc.

Inverted sugar syrup is prepared by boiling sugar, water, rose water, saffron or essential oils, cardamom powder, orange peel, tangerine, etc., which has a different concentration for each application.

Ingredients for Inverted sugar

Water1 cup
Sugar2 cups
Lemon juice1-2 tablespoon
Glucose 1 tablespoon
Rose waterOne-eighth (⅛) a cup
Brewed saffronone-fifth (⅕) of a tablespoon

Recipe for making Bamiyeh

The first step

We prepare syrup (Inverted sugar) at the beginning of work to prepare delicious okra. First, pour water and sugar into a pot and put it on low heat until it dissolves completely. When the sugar dissolves, and the syrup begins to boil, do not stir it with a spoon.

The second step

We add lemon juice and wait until it reaches the desired concentration. Then, we add glucose or honey to it. Let it boil for another 5 minutes on low heat and thicken. Then turn off the heat and add rose water and saffron.

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The third step in making Bamiyeh

Let it get to room temperature so that the bamiyeh can be immersed. We take a Teflon or non-stick pot and pour water, oil, syrup, or honey into it. Then mix it and put it on the heat until it starts to boil around it.

The fourth step for Bamiyeh recipe

Add the flour to it all at once and stir until the dough gathers in the middle of the bowl. We heat the dough on low heat for 10 to 15 minutes. Heating makes the dough cook, its excess moisture evaporates, and it improves the final quality of bamiyehs.

The fifth step

When the dough is well heated, turn off the heat and put the dough in a bowl to cool. The dough should be neither cold nor hot. Add the eggs and beat with a mixer when the dough is lukewarm.

bamieh in syrup

The sixth step

At this stage, we add vanilla with eggs, and as mentioned, if the dough be hot, it will cook the eggs; if it is cold, the eggs will not mixed well by the in it; So its temperature should be lukewarm.

The seventh stage

When we add the eggs, a sticky dough should be obtained.

Break another egg into a small bowl if the dough is too hard.

Then, we beat it with a fork until it becomes smooth. Then, we add little by little to the dough until it gets the desired shape.

The eighth stage

Pour the dough into the pastry bag. The Piping Tip should be a giant size in a shape of Blossom flower.

Take a small pot and pour a lot of oil into it.

We dip the tip of a scissor into the oil to make it greasy.

Then we put the pot of oil on the heat.

The ninth stage in making Bamiyeh

friying bamieh

The oil should not be hot; just a little warm is enough. We push the dough into the oil with a pastry bag and cut it to the correct size with scissors.

Then, put it on a gentle heat until the Bamiyeh is fried. First of all, when the dough has not hardened, we do not stir it so as not to spoil its appearance.

tenth stage

We should not fill the pot with bamiyeh because they puffs up a bit and needs space to puff. When the Bamiyehs has set a little, and its color get golden, we slowly turn them upside down so that all its parts are red and golden.

fried bamieh

The eleventh step

Persian bamieh

When the bamiyeh is fried, we put it in the syrup (Inverted sugar) or bamieh nectar that has reached the ambient temperature and, give it about 3 minutes and then take it out of the syrup.

We put it in a net to remove the excess syrup. Then, we keep it in a closed container in the refrigerator or put in a desire dish and serve it with tea and hot drinks.

Try Macedonian Food bamiyeh

Having a journey in the history of Bamiyeh

This sweet fried dough in syrup is often paired with zoolbia (jalebi). Iranian Muslims often use bamiyeh and zulbia during Ramadan to break their fast.

bamiyeh sweet recipe

Among this sweet’s essential ingredients we can mention starch, water, and yeast, which are added to the flour after it is soured and rising.

Then, the egg is used to puff up the okra, a new method that has not been used in the past.

This is the only difference between the old Bamiyeh and the current one.

Persian bamieh

When the Bamiyeh is ready, it is put in the thickened syrup to absorb the juice.

“Jalebi” is the Indian name of Zoolbiya, a popular and old sweet in India. It is said that zulbia and bamiyeh were brought as gifts from India to Naser al-Din Shah Qajar in ancient times and were cooked in the court kitchen.

For additional information, you can read Zoolbia‘s article.

Frequently Asked Questions about Bamiyeh

What is bamieh?

Bamieh is a traditional Persian sweet pastry similar to churros or tulumba in other cuisines. It is made by frying a dough mixture and then soaking it in a sweet syrup.

Is bamieh a popular dessert in Persian cuisine?

Yes, bamieh is a popular dessert in Persian cuisine.
It is commonly found in Iranian households and bakeries, especially during Ramadan.

Bamiyeh

Recipe by Fatemeh BanialiCourse: Persian FoodCuisine: Persian foodDifficulty: Difficult
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

0/450

kcal

Ingredients for making Bamiyeh

  • Flour 1 cup, (200 grams)

  • Water 1 cup, (250-300 cc)

  • Egg, 3 pcs

  • Solid oil or butter, 50 grams

  • *Inverted sugar syrup or diluted honey, 1 tablespoon

  • Confectionery flour, 1 cup

  • vanilla, 1 tablespoon

  • Ingredients for Inverted sugar
  • Water, 1 cup

  • Sugar, 2 cups

  • Lemon juice, 1-2 tablespoon

  • Glucose, 1 tablespoon

  • Rose water, One-eighth (⅛) a cup

  • Brewed saffron, one-fifth (⅕) of a tablespoon

Directions

  • The first step
    We prepare syrup (Inverted sugar) at the beginning of work to prepare delicious okra. First, pour water and sugar into a pot and put it on low heat until it dissolves completely. When the sugar dissolves, and the syrup begins to boil, do not stir it with a spoon.
  • The second step
    We add lemon juice and wait until it reaches the desired concentration. Then, we add glucose or honey to it. Let it boil for another 5 minutes on low heat and thicken. Then turn off the heat and add rose water and saffron.
  • The third step
    Let it get to room temperature so that the bamiyeh can be immersed. We take a Teflon or non-stick pot and pour water, oil, syrup, or honey into it. Then mix it and put it on the heat until it starts to boil around it.
  • The fourth step
    Add the flour to it all at once and stir until the dough gathers in the middle of the bowl. We heat the dough on low heat for 10 to 15 minutes. Heating makes the dough cook, its excess moisture evaporates, and it improves the final quality of bamiyehs.
  • The fifth step
    When the dough is well heated, turn off the heat and put the dough in a bowl to cool. The dough should be neither cold nor hot. Add the eggs and beat with a mixer when the dough is lukewarm.
  • The sixth step
    At this stage, we add vanilla with eggs, and as mentioned, if the dough be hot, it will cook the eggs; if it is cold, the eggs will not mixed well by the in it; So its temperature should be lukewarm.
  • The seventh step
    When we add the eggs, a sticky dough should be obtained. Break another egg into a small bowl if the dough is too hard. Then, we beat it with a fork until it becomes smooth. Then, we add little by little to the dough until it gets the desired shape.
  • The eighth step
    Pour the dough into the pastry bag. The Piping Tip should be a giant size in a shape of Blossom flower. Take a small pot and pour a lot of oil into it. We dip the tip of a scissor into the oil to make it greasy. Then we put the pot of oil on the heat.
  • The ninth step
    The oil should not be hot; just a little warm is enough. We push the dough into the oil with a rolling pin and cut it to the correct size with scissors.
    Then, put it on a gentle heat until the bamieh is fried. First of all, when the dough has not hardened, we do not stir it so as not to spoil its appearance.
  • tenth step
    We should not fill the pot with bamiyeh because they puffs up a bit and needs space to puff. When the bamiehs has set a little, and its color get golden, we slowly turn them upside down so that all its parts are red and golden.
  • The eleventh step
    When the bamiyeh is fried, we put it in the syrup (Inverted sugar) or bamieh nectar that has reached the ambient temperature and, give it about 3 minutes and then take it out of the syrup.
    We put it in a net to remove the excess syrup. Then, we keep it in a closed container in the refrigerator or put in a desire dish and serve it with tea and hot drinks.

Conclusion

tolumbichki edno vreme flx bamiyeh

Thank you for being with us with this delicious and popular bamiyeh sweet. If you have any more questions, it’s my honor to answer.

Enjoy your exploration of Persian cuisine!

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