{"id":70,"date":"2024-02-28T11:11:06","date_gmt":"2024-02-28T11:11:06","guid":{"rendered":"https:\/\/saffron.arian.agency\/?p=70"},"modified":"2024-02-28T11:11:06","modified_gmt":"2024-02-28T11:11:06","slug":"bamieh-recipe","status":"publish","type":"post","link":"https:\/\/saffron.arian.agency\/index.php\/2024\/02\/28\/bamieh-recipe\/","title":{"rendered":"Bamieh recipe"},"content":{"rendered":"\n

Bamieh is one of the sweets that is placed in the syrup. We offer you in this article a delicious Bamieh recipe. This sweet is prepared as a ceremonial sweet and for iftar tables in the month of Ramadan. This sweet has a soft texture and tastes good when it is dipped in syrup. This sweet along with Zolbiya is sold in sweet shops during Ramadan in Iran. But cooking it at home has many fans. In order to prepare good and quality Bamieh, it is necessary to pay attention to a series of small and important points that are emphasized in this recipe. To see how is bamieh recipe, stay with us.<\/p>\n\n\n\n

Preparation of bamieh is made up of two steps, 1- Bamieh itself 2- syrup. After that, Bamieh is put in syrup to take taste.<\/p>\n\n\n\n

\"bamieh
bamieh recipe<\/figcaption><\/figure>\n\n\n\n

The necessary ingredients are bamieh<\/h2>\n\n\n\n

1 glass of water<\/p>\n\n\n\n

butter 1 tablespoon<\/p>\n\n\n\n

Baar syrup or diluted honey 1 tablespoon<\/p>\n\n\n\n

Confectionery flour 1 glass<\/p>\n\n\n\n

2 large eggs<\/p>\n\n\n\n

A teaspoon of vanilla<\/p>\n\n\n\n

\"bamieh
bamieh recipe<\/figcaption><\/figure>\n\n\n\n

Ingredients for Bamieh syrup<\/h2>\n\n\n\n

1 cup of water<\/p>\n\n\n\n

2 cups of sugar<\/p>\n\n\n\n

1 tablespoon of lemon juice<\/p>\n\n\n\n

Glucose 1 tablespoon<\/p>\n\n\n\n

One eighth of a cup of rose water<\/p>\n\n\n\n

One-fifth of a tablespoon of thick brewed saffron<\/p>\n\n\n\n

\"bamieh
bamieh recipe<\/figcaption><\/figure>\n\n\n\n

Bamieh recipe<\/h2>\n\n\n\n

first stage<\/h3>\n\n\n\n

To prepare delicious Bamieh, we prepare baar syrup at the beginning of work. First, pour water and sugar into a pot and put it on low heat until the sugar dissolves completely. When the sugar dissolves and the syrup begins to boil, do not stir it with a spoon.<\/p>\n\n\n\n

second stage<\/h3>\n\n\n\n

We add lemon juice to it 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.<\/p>\n\n\n\n

third level<\/h3>\n\n\n\n

Let it come to room temperature so that the bamieh can be immersed in it. We take a teflon or non-stick pot and pour water, oil, \u00a0baar syrup or honey into it. Then mix it together and put it on the heat until it starts to boil around it.<\/p>\n\n\n\n

\"bamieh
bamieh recipe<\/figcaption><\/figure>\n\n\n\n

what is hot-hitting in Bamieh recipe<\/h2>\n\n\n\n

The fourth stage<\/h3>\n\n\n\n

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 and we call this activity hot-hitting (Daagh zadan). Hot-hittig makes the dough cook and its excess moisture evaporates, improving the final quality of Bamieh.<\/p>\n\n\n\n

The fifth stage<\/h3>\n\n\n\n

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. When the dough is lukewarm, add the eggs one by one and beat with a mixer.<\/p>\n\n\n\n

The sixth stage<\/h3>\n\n\n\n

At this stage, we add vanilla with eggs. At this stage, as mentioned, if the dough is hot, it will cook the eggs, and if it is cold, the eggs will not be absorbed by the dough. So its temperature should be lukewarm.<\/p>\n\n\n\n

The seventh stage<\/h3>\n\n\n\n

When we add the eggs, a sticky dough should be obtained. If the dough is too hard, break another egg into a small bowl. 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.<\/p>\n\n\n\n

The eighth stage<\/h3>\n\n\n\n

Pour the dough into the funnel with a piping bag<\/a>. The piping bag should produce big blossoms. 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.<\/p>\n\n\n\n

The ninth stage (Bamieh recipe)<\/h3>\n\n\n\n

The oil should not be hot, just a little warm is enough. We push the dough into the oil with piping bag and cut it to the right size with scissors. Then put it on a gentle heat until the Bamieh is fried. First of all, when the dough has not hardened in the pan, we do not stir it so as not to spoil its appearance and form.<\/p>\n\n\n\n

\"bamieh
bamieh recipe<\/figcaption><\/figure>\n\n\n\n

tenth stage<\/h3>\n\n\n\n

It is worth mentioning that we should not fill the pot with bamieh because it puffs up a bit and needs space to puff. When the bamieh has set a little and its color is golden, we slowly turn them upside down so that all its parts are fried and golden.<\/p>\n\n\n\n

The eleventh stage<\/h3>\n\n\n\n

When the bamieh is fried, we put it in the baar syrup 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.<\/p>\n\n\n\n

read also: Saffron during menstruation: Saffron tea for menstruation<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Bamieh is one of the sweets that is placed in the syrup. We offer you in this article a delicious Bamieh recipe. This sweet is prepared as a ceremonial sweet and for iftar tables in the month of Ramadan. This sweet has a soft texture and tastes good when it is dipped in syrup. This […]<\/p>\n","protected":false},"author":2,"featured_media":76,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-70","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/posts\/70","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/comments?post=70"}],"version-history":[{"count":1,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/posts\/70\/revisions"}],"predecessor-version":[{"id":77,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/posts\/70\/revisions\/77"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/media\/76"}],"wp:attachment":[{"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/media?parent=70"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/categories?post=70"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saffron.arian.agency\/index.php\/wp-json\/wp\/v2\/tags?post=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}