Photograph of the finished Zoolbia bamieh

Middle East · Bánh chiên xi rô nghệ tây Zoolbia bamieh

Zoolbia bamieh

1 hr Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.3 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Cornstarch Cornstarch 7.1 oz
  • Photograph of Sugar Sugar 1.9 lb
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Rose water Rose water ½ cup
  • Photograph of Oil Oil 6 cups
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Lime Lime 1.2

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.

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