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recipe for Ramadan bamie sweets with Iranian saffron

The delicious bamie sweets of Ramadan are familiar to everyone. We all have fond memories of it, and when it is called, our hearts faint. Our heart wants a golden bamie full of syrup to go under our teeth and erupt all the syrup with a gas… It’s the summary of a month of Ramadan and its sweets: bamie, zucchini, baklava and gushfil. In addition, there is also halva, which has its place. If you want to diversify the sweets of Ramadan, you can enjoy the same sweets that other Muslim countries have, such as the Egyptian legumes, which, of course, are apparently called Zalabiyya in Arabic.

ingredients :

  • Flour = 1 cup
  • Water = 1 cup
  • Large egg = 2 pieces
  • Vanilla = 1/2 teaspoon
  • Butter = 50 grams
  • Sugar = 2 tablespoons

For syrup:

  • Sugar = 2 cups
  • Water = 1 cup
  • RoseWater = 1/2 cup
  • Saffron mixed with hot water = 2 tablespoons
  • Lemon juice = 1 teaspoon

Instruction :

Step 1: Bamie syrup
Mix water and sugar and put it on a gentle heat until it boils and all the sugar dissolves, then add saffron, rose and lemon juice and after boiling for 10 minutes, remove the syrup from the heat (when adding okra, the syrup should be Be lukewarm).

Step 2:
Pour water and butter into a saucepan and bring to a boil over medium heat. Then add flour and sugar and stir regularly to knead the dough. Then add 2 tablespoons of syrup to it and stir until the dough is completely absorbed.

Step 3:
Roast the dough over a low heat for about 10 minutes and stir constantly to cook the dough. Then remove the pan from the heat and after the dough has cooled, add the eggs in turn and mix well to get a soft dough. Add the vanilla to the okra dough at the same time as the eggs.

Step 4:
Pour a lot of oil into the pot. Pour the dough into the funnel with a pipette head and scissors in oil. Then put on low heat. Stir the okra regularly while frying so that they do not stick together and fry evenly. This step takes about 20-30 minutes. So you have to be a little patient.
Do not fill the pot too much so that the okra swells and becomes hollow inside. By keeping the temperature of the oil low, the pastry becomes smoother and more beautiful. Before pouring the second batch, let the oil cool down and cool slightly. (This is very important.)

Step 5:
Place them on a towel to remove excess oil.
Then add the hot syrup to the lukewarm to absorb the syrup (about 3 minutes is enough to put the okra in the syrup). Okra sweets are ready. Enjoy your meal!

Key points:
1- When pouring hot dough into the syrup, the syrup should be cooled.
2- When pouring the dough into the oil, the oil should not be hot. Otherwise, the okra will not have the opportunity to swell and will not be crispy. Its shape is not beautiful and smooth.
3- Choose less number of sweets in the oil so that they have a place to puff. The reason for not puffing okra is often not following point 2 or 3.
4- When cutting the dough, grease the scissors head so that the dough does not stick to the scissors.
5- The reason for stale okra is usually that it is not fried enough.