They say that zoolbia bamieh dates back to the time of Naser al-Din Shah Qajar; Jafar Shahri writes in his book Old Tehran: Among the other developments of the month of Ramadan was the arrival of zoolbia,bamieh, gosh e fil and pashmak which were only available in the market during this month.
The reason for into existence of such a delicious food is that in the past, in some cities of our country, sweet ingredients such as raisins and dates were not available, that is, they were not cultivated due to weather conditions.
Bringing these ingredients to other cities has also brought many problems, that’s why zoolbia bamieh was invented little by little and spread in cities where there were no sweets.
I am here today to teach you how to make quick and easy zoolbia bamieh at home, so stay with me until the end of the article.
My experience table:
|My level of interest is from 1 to 10
|The ease of cooking
|Dessert on Ramadan
|What is served with?
|Persian tea, gol gav zaban
What is zoolbia bamieh?
Zoolbia bamieh are traditional and popular sweets among Iranians which are commonly baked during the holy month of Ramadan. In the past, these delicious, juicy, and colorful sweets were made only in one way.
but nowadays due to their popularity, they are made in many different types. For example in the Arabic bamieh recipe, this sweet is prepared in a larger form, or Zolbia is prepared in a colored form with various colors.
Ingredients for Sugar Syrup zoolbia bamieh:
|1 ½ glass
Instruction for sugar syrup zoolbia bamieh:
1. To make a delicious honey syrup, first pour the water into a suitable pot place on the flame, and reduce the heat add the sugar gradually to the water and stir with a spoon until the sugar dissolves completely in the water. Then add two cardamom seeds.
2. Of course, you should gently stir the syrup so that the syrup does not hit the walls of the pot. Then add the saffron brew immediately add Two tablespoons of glucose and wait for the syrup to reach consistency.
3. After the syrup is slightly thickened add rose water and turn off the heat and set aside to cool the syrup.(The syrup gets thicker after cooling so don’t let it thicken on the heat). Put the syrup in the fridge to cool for zoolbia bamieh.
Zoolbia bamieh recipe:
Ingredient for zoolbia:
|Cardamom essential oil
Instruction for zoolbia:
1. To prepare homemade zoolbia, first we take the butter and yogurt out of the refrigerator so that it adapts to the temperature of the environment. Pour the yogurt into a bowl add the starch to it mix them with a hand mixer and leave this mixture aside for 5 minutes.
2. We sift the flour and add it to the mixture of yogurt and starch after 5 minutes and mix the ingredients with a spoon. Add softened butter to the ingredients and add baking soda, rose water, and cardamom essence.
3. Now we mix all the ingredients well with a hand mixer so that our sauce has a consistency similar to yogurt.(If the mixture is a little stiff, you can add a little rose water again)In a pan, pour the special frying oil in a floating manner.
4. Then we put the pan on a medium flame and let the oil get hot over time with a low heat. We put the pastry bag in a glass and pour the zoolbia sauce into it, and when the oil is hot hold the pastry bag in our hands.
5. Now we press it very quickly until the liquid comes out and we turn our hand in a circle and press the pastry bag until the liquid is continuously poured into the oil and a circle is formed inside the oil and then we pause and create another in oil.
6. In the same way, we shape the zulbia in the oil and with a slotted spatula, we return the zoolbia into the oil until both sides are golden and completely fried.
7. We take out the syrup from the refrigerator. When the zoolbia become golden, we take them out of the oil and put them in a net for 1 minute to remove their excess oil and then put them in the cold syrup.
8. Now allow the zoolbia to remain in the syrup for 2 to 5 minutes until it is completely impregnated with the syrup and then put in the net again to remove the extra syrup. We put the prepared zoolbia in the dish.
9. Now cover the dish with cellophane and place it in the fridge to cool. If you plan to make bamieh with Zulbia, put the syrup in the fridge again to cool for bamieh.
Ingredient for bamieh:
Instruction for bamieh:
1. To make delicious bamieh, first remove the butter and eggs from the fridge to adapt to the ambient temperature.If you want to make zoolbia bamieh, first prepare the zulbia and then make the bamieh, because bamieh has eggs and the oil is likely to foam.
2. We pour the water into a pot put it on a gentle heat and add the softened butter to it. When the water is boiling, add the baking powder to the flour and sift it.
3. Then we add it to the boiling water and mix the ingredients well until it becomes a paste. At first, the ingredients may harden a little, but we continue and drag the dough with a spoon open it, and then quickly knead the dough.
4. We do this several times so that the air in the remaining dough comes out. The dough that has become cohesive, we put it aside to cool.
Pay attention that the dough should not be cold, because the time of adding eggs to it causes it to be slowly absorbed into the dough.
5. Likewise, the dough should not be hot because the egg cooks in the dough. So just let it cool down, that is, it should be a little warm. We pour frying oil into a small pot place it on the flame and allow it to heat up over time with low heat.
6. When the dough cools down, we add the egg to it and mix the dough well with an electric mixer. First, the dough will separate into pieces, don’t worry, keep stirring because the dough ingredients will become uniform due to mixing.
7. If after 10 minutes you see that the dough is stiff, you can add half an egg to the dough and stir again. Pour the dough into the pastry bag and place it on top of the heated oil pot.
8. Then we dip the scissor blade into the oil and take it out so that it becomes greasy and the bamieh mixture does not stick to it. The pastry bag is in one hand and the scissors are in the other hand.
We press the pastry bag and the bamieh paste comes out and you cut the paste to whatever size you like.
9. The bamieh falls into the oil and again we cut as much of the oil as the pot can hold. Of course, note that the large number of bamieh in the oil makes it difficult to turn them, so we pour enough of the mixture into the oil so that the bamieh does not stick to each other.
10. We turn the bamieh in the oil with a slotted spatula so that both sides are fried and get a good color. We take the syrup out of the refrigerator. Then we take out the fried bamieh and put it in the syrup.
11. Now after 1 minute take the bamieh out of the syrup and put it in a net to remove the excess nectar. We put the bamieh in a dish and covered it with cellophane and put it in the refrigerator to cool down and then eat it.
Notes for zoolbia bamieh:
- Puffiness of zoolbia:
If you have noticed, the zoolbia you get from the bakery has a better and more fragile texture. Baking soda is used to make zoolbia texture more crispy, but since baking soda is harmful, it is better to use baking powder.
In order not to lose the properties of baking powder, when you add it to the zoolbia mixture, do not mix the mixture too much, because the combination of baking powder with other ingredients causes the release of carbon dioxide gas and for this reason, if the ingredients are mixed too much, this gas is lost.
- Solid oil causes zulbia to harden. So it is better to use liquid oil to fry them.
- The syrup should have the consistency of honey. For this reason, all the ingredients of the syrup should be boiled together for a quarter of an hour. If the syrup is hot or not hard, the zoolbiz bamieh will be kneaded.
- Be sure to pour lemon juice into the syrup so that it does not turn sugary.
- Disposable pastry bags can also be used in the preparation of zoolbia bamieh but the approximate diameter of them should be 7 mm.
- After you fry the zoolbia, immediately put it in the syrup so that the syrup is well absorbed by the zoolbia.
- The gas flame for frying zoolbia should be low and gentle.
- Mix the ingredients again after making 2 or 3 zulbia.
- While frying bamieh be careful not to put too many of them in the oil because there should be a space between them, so that the steam of the bamieh does not soften them.
- Fry the bamieh well until they are completely dark brown.
- After about seven to eight hours of cooking do not cover them and leave them uncovered in the refrigerator so that it does not soften.
Ramadan, Arabic Ramaḍān, in Islam, the ninth month of the Muslim calendar and the holy month of fasting. It begins and ends with the appearance of the crescent moon. Because the Muslim calendar year is shorter than the Gregorian calendar year, Ramadan begins 10–12 days earlier each year, allowing it to fall in every season throughout a 33-year cycle.
FAQ for zoolbia bamieh:
- What is zoolbia made of?
zoolbia is a traditional Iranian pastry made with white flour, sugar, syrup, butter, yogurt, and starch.
- How many calories are in zoolbia bamieh?
in every 3.5 ounces of zoolbia bamieh is 296 kcal.
- What is zoolbia bamieh made of?
Zoolbia bamieh are crunchy sweets that’s made of starch, yogurt, flour, sugar, and butter.
Did you like a recipe for Zoolbia Bamieh?
- If you have experience eating zoolbia and bamieh,please say your comment.
- If you are looking for vegetarian food, I suggest you this dessert.
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