8 responses

  1. Erin @ The Spiffy Cookie
    June 3, 2013

    Those are beautiful!
    Erin @ The Spiffy Cookie recently posted..Smoky Sweet Potato Burgers with Roasted Garlic Avocado CreamMy Profile

  2. Nancy @ gottagetbaked
    June 3, 2013

    Wow, Sam, your bamieh look like little pieces of art – they’re so vibrantly golden from the saffron! These remind me a little of loukoumades (Greek donuts) in that they’re little bites of crispy light dough smothered in syrup. I’ve never had anything made with rosewater, nor have I had a sweet dessert with saffron so I’m super intrigued. I’m glad you were able to find this recipe and can now recreate it at home!
    Nancy @ gottagetbaked recently posted..Twix Brown Butter Blondies for My One Year BlogiversaryMy Profile

    • Samantha
      Samantha
      June 5, 2013

      Seriously, I need to make more things with for water! It’s a fabulous ingredient! Find it if you can’

      • narges
        December 25, 2013

        hi
        thank you for your recipe but my bamieh getting mushy ,what is the reason?
        thank you in advance

      • Samantha
        Samantha
        December 27, 2013

        Hi Narges…my only suggestion would be to check the temperature of the oil when fring. The oil should be hot enough so that it sizzles when you put the bamieh in. Good luck!

  3. oshin
    July 15, 2014

    Zoolbiah and bamieh are 2 different things, as in they have two different shapes. They are often served together. What you made here is bamieh. Zoolbiah looks like a web.

    • Samantha
      Samantha
      July 16, 2014

      Thank you for the clarification! I will update the post! :)

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