Zoolbia (Zolobiyah) Bamieh – Persian dumplings in Syrup

I added some yoghurt as is traditionally done with jalebi batter, I added the saffron directly to the syrup and I added more water to the syrup so it’s less sweet and sticky.

Whatever you may call this dish and whichever part of Asia you may come from, these are very popular everywhere during Ramadan. They’re not difficult to make and depending on the size of your piping tip, you can have A LOT of bamieh from this recipe. Sugar high for dayyysssss! I advise using a 6 point star piping tip.

Let me know how you like this recipe! Enjoy!

Ingredients

Saffron Sugar Syrup

• 1 cup sugar
• 3/4 cup water
• 1 pinch saffron
• 1 tbsp rose water

Dumplings

• 1 cup water
• 1 cup flour
• 1 tbsp sugar
• 3 tbsp butter (cold)
• 1 tbsp yoghurt
• 2 eggs
• oil for deep frying

Instructions

Syrup

1. Pour sugar in pan, followed by water. Stir until well combined.
2. Add saffron and bring to boil.
3. Stir occasionally and let thicken, approximately 3-4 minutes. Colour will be golden. Keep in mind that syrup will thicken while cooling so syrup should still be slightly runny.
4. Take off heat and water rose water. Stir and set aside in a bowl.

Dumplings

1. In another pan, add 1 cup water followed by the cold-cut butter.
2. Add sugar, stir until butter is dissolved. 
3. Add flour and keep stirring until you have a smooth, sticky dough.
4. Take off heat.
5. Add yoghurt and combine well with dough. 
6. Add one egg at a time, mixing until combined. You'll have a smooth, slightly sticky dough.
7. Fill piping bag with dough. 
8. Heat oil for deep frying. Pipe 4-5cm dumplings and use knife to cut off each dumpling. 
9. Fry 30-45 seconds each side on medium heat. Dumplings should be golden to golden brown.
10. Use a slotted spoon to drain excess oil from dumplings and immediately transfer to sugar syrup. 
11. Keep in syrup for 2 minutes before removing dumplings. Make sure to use slotted spoon to remove excess syrup.
12. Repeat with remaining dough.
13. Serve warm.

Source:foodieverse.net

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