Bamieh is a deep-fried dessert found in Iran. It is also found in the regional cuisines of the former Ottoman Empire known as Tulumba. It is a fried batter soaked in syrup.

In Persian cuisine, it’s called Bamieh. In Turkish cuisine, it’s called Tulumba, in Arabic cuisine, Datli/Balah Alsham or Asabe Zainab and in Spanish/Mexican cuisine it’s called Churros.

The difference is that in the Middle East is dipped in sugar syrup after deep frying and garnished with pistachios. In Turkey, they use lemon-flavoured syrup. In Lebanon and Syria, they often use orange blossom instead of rose water for flavouring, and in Morocco, they use heated honey instead of syrup. Mexican/Spanish Churros is just coated with sugar and cinnamon powder or served with chocolate dip.

In Iran, on the other hand, we add cardamom and saffron as well as rose water to the syrup of Bamieh.

These yummy deep-fried crisp-shelled treats deliver a serious kick of saffron and sugar as they are soaked in thick, saffron-flavoured syrup and they are a quintessential part of the holy month of Ramadan.

Bamieh is made using all-purpose flour and sugar syrup. It is an easy-to-make dessert recipe that can be made in just an hour.

How to make the perfect Bamieh

The Syrup

1. In a small saucepan, over medium heat, stir in the sugar, glucose, lemon juice, and water together. Bring the mixture to a boil and stir until the sugar is dissolved. Simmer for 5-7 minutes. (Adding liquid glucose/corn syrup will help give a shiny finish to the Bamiyehs.)

2. Add the saffron, rose water, and simmer for another minute. Turn off the heat and set it aside to cool.

Bamieh Syrup | Persian sweet Fried dough pastry

The Batter

This step is much like making choux pastry:

In a medium saucepan, bring water and butter to a slight simmer over medium heat. (ensure that the butter melts before the water comes to boil)

Add flour, sugar, and cardamom in one go, and vigorously mix with a spatula. Cook the dough on the stove so that enough moisture evaporates and it comes together like a smooth play dough, pulling away from the sides of the pan. (Make sure sugar has dissolved properly and there are absolutely no flour clumps) 


You can do the “spoon test” simply by sticking a teaspoon in the ball of dough, it should stay upright without falling, If the spoon falls over, that’s an indication that there’s still too much liquid/moisture in the dough.

Remove from heat and transfer to another bowl, and flatten the dough along the sides of the bowl. (This increases the surface area, so it cools down faster)

  • At this stage, the temperature of the dough is important because if the dough is too hot, it can cook the eggs and even give your sweet and eggy taste and if it is too cold the egg won’t be incorporated well.
  • It’s better to break the egg in a bowl and whisk before adding it to the dough. (Always measure ingredients by weight, as it gives more consistent results)
  • If you are doubling the recipe, when it gets to the eggs, you should be adding them one at a time, making sure to incorporate each egg before adding the next one.                                                

Add and stir the egg vigorously with a spatula. The dough will look broken at first; don’t worry and continue to beat, until it’s well incorporated and you get the right pipeable consistency.                                                                                                             

  • You can also use a stand mixer, fitted with the paddle attachment to incorporate the egg, but make sure you’re only mixing it on low speed and no longer than 2 – 3 minutes. Agitating the dough too much can cause the butter to split from the dough, and then you’ll get a really oily looking dough.
  • What you’re looking for here is a dough that looks glossy, but still thick, can hold its shape and is pipeable.
  • The dough shouldn’t be too wet and runny, it has to hold its shape when you piping out the batter.
  • Don’t add raw flour to your dough because it’s too runny. It’s best to make another half batch of the cooked dough with water, butter and flour. Once you’ve made it in a saucepan and you have the right consistency, let it cool down. (Don’t add any egg) now you can add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right consistency.

If you are adding semolina this is the time and mix well. (Adding semolina helps to get more crunch)

Fit a pastry bag with a star tip and spoon the dough into the prepared pastry bag.                                                                               

  • The shape of the pastry tip you use for Bamieh is very important. If the tip isn’t closed or rounded off, the Bamiyeh may break as you’re frying them. I highly recommend a star tip.         

Pour oil into a saucepan to come halfway up the sides. Heat on medium.

  • Holding the bag at an angle so tip is a few inches above the surface of the oil, squeeze out dough then cut it off at the tip to release into the oil.                                                                                                                                                                                                To cut single pastries, use either a pair of scissors, a knife, a spoon, or even your fingers — just keep in mind that Bamieh should be small, each one no more than 2-3 centimeters long.

Fry Bamieh, turning them over until golden brown on all sides. Transfer to a paper towel-lined baking sheet.                           

  • Fry them in medium heated oil, is the best way to neither undercook or overcook them. Sunflower oil is generally proved best for this task.

Now Soak the hot fried Bamieh in the sugar syrup for 2-3 minutes. (Ensure that the sugar syrup is cool)

Remove from syrup and place on a tray lined with kitchen paper.

Repeat the process with remaining dough.

Bamieh | Persian sweet

Plate the Bamiyeh, garnish with ground pistachio and dried rose petals. You can serve it hot, warm, or at room temperature with a cup of Persian tea. Also, remember like all other fried sweets, they are best when eaten on the same day.

Bamiyeh | Persian sweet Fried dough pastry

Shirin Tahanan
Bamiyeh is an easy-to-make deep-fried dessert found in Iran. It is made using all-purpose flour and sugar syrup and can be made in 1 hour.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine Persian

Ingredients
  

The Syrup

  • 60 ml Water
  • 100 g Caster Sugar
  • 1/2 tbsp Bloomed Saffron
  • 2 tbsp Rose water
  • 1 tsp Glucose or corn syrup
  • 1/2 tbsp Fresh lemon juice

The Batter

  • 250 ml water
  • 30 g unsalted butter (cubed, room temperature)
  • 1 tbsp caster sugar
  • 1 tsp cardamom
  • 130 g plain flour
  • 50 g egg (one medium egg, room temperature)
  • 1 tbsp semolina optional
  • Salt
  • Oil

Instructions
 

  • In a saucepan, add sugar, water, glucose and lemon juice together. Stir until everything is dissolved. Bring the mixture to a boil.
  • Reduce the heat and let the syrup simmer gently for about 6-7 minutes.
  • Add the saffron, rosewater and simmer for 1 minute longer. Turn off the
    heat and let it cool.
  • In a saucepan, over medium heat melt the butter in water.
  • Stir in the flour, sugar, cardamom and salt using a spatula until a smooth
    dough forms.
  • When the dough begins to pull away from the sides of the pan, remove
    the pan from the heat, transfer to a bowl and let it cool a bit.
  • Break the egg in the dough stir until fully incorporated.
  • Add the semolina combine well.
  • Transfer batter to a pastry bag fitted with a star tip.
  • Pour vegetable oil into a deep frying pan and heat up un medium heat.
  • Once the oil is hot, squeeze into the oil and cut each piece using
    scissors
  • Turn the pieces over and around so they brown evenly.
  • When evenly browned, remove them from the oil and drain on paper
    towels.
  • Add them hot in to the cool syrup and let them soak it up.
  • Arrange the syrupy sweets on a serving plate garnish the Bamiyeh with
    ground pistachios and rose petals.
Keyword Bamieh