Bamieh/ Tulumba/ Churro طرز تهیه بامیه ترد به مقدار کم (۲۵ عدد)
Hello Friends;
This recipe basically is Churro dipped in syrup. It's a sweet eaten in many countries, such as Iran, Turkey, Greece, India, Middle East, and other countries.
I share with you my experience of making a crunchy Bamieh. 1- Adding one spoon of Semolina flour to the recipe. 2- The Syrup should be thick. If it is thin, it will make your Bamieh Soft. I tried maple syrup, it was crunchy at the time but it got softened after few hours. 3- The Syrup must be cold.
The amount of Syrup I used is the least you can go (1/2 cup sugar=8 spoons). but if you are concern about sugar, try dipping in (1 to 2 spoon) sugar and cinnamon.
Ingredients:
1/2 Cup water
1/2 Cup all-purpose flour
1 Tb spoon Semolina flour
1 xs-egg
1 Teaspoon Butter
A pinch of salt
1/2 Cup Syrup(watch my next video)
2 cups Oil to fry
Take good care!
This recipe basically is Churro dipped in syrup. It's a sweet eaten in many countries, such as Iran, Turkey, Greece, India, Middle East, and other countries.
I share with you my experience of making a crunchy Bamieh. 1- Adding one spoon of Semolina flour to the recipe. 2- The Syrup should be thick. If it is thin, it will make your Bamieh Soft. I tried maple syrup, it was crunchy at the time but it got softened after few hours. 3- The Syrup must be cold.
The amount of Syrup I used is the least you can go (1/2 cup sugar=8 spoons). but if you are concern about sugar, try dipping in (1 to 2 spoon) sugar and cinnamon.
Ingredients:
1/2 Cup water
1/2 Cup all-purpose flour
1 Tb spoon Semolina flour
1 xs-egg
1 Teaspoon Butter
A pinch of salt
1/2 Cup Syrup(watch my next video)
2 cups Oil to fry
Take good care!
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