Zoolbia bamieh

Method

1. 1 Mix the flour with the yogurt and cornstarch, then let it ferment for 8 hours until the mixture becomes slightly sour.
2. 2 Fermentation is the secret of Zoolbia; unfermented dough results in dense bread that is not light and crispy.
3. 3 Cook the sugar syrup with saffron, rose water, and lemon until thickened, then let it cool slightly.
4. 4 Cook the flour with butter and water until it forms a dough, then mix in the eggs to make the bamieh mixture.
5. 5 Squeeze the zoolbia mixture into a swirl and inject the bamieh into a ribbed pellet in 170-degree oil.
6. 6 Fry for 4 minutes, then remove and immediately immerse in warm syrup for exactly 60 seconds.

With an appliance

• Air fryer 59 min

  Replace steps 5 and 6: squeeze zoolbia and bamieh onto perforated parchment paper, spray with oil, and air fry at 185 degrees for 10 minutes, flipping at the 6th minute; dip in warm syrup for exactly 60 seconds upon removal.