How to bake Iranian Bamiyeh, Bamieh ( Sweet With Syrup) باميه

Bamiyeh, Bamieh ( Sweet With Syrup) باميه Do you like deep fried pastry in sugar syrup? So do I! Crispy on the outside, soft on the inside, dripping with sweet saffron syrup… what comes to mind when you picture this? Did anyone say Jalebi? Yes, that’s what I was thinking too! Except, today’s recipe is not #jalebi. It is the precursor to jalebi, folks. Yes, the Indian subcontinent is not the inventor of this syrupy fried delicacy! Are you surprised? Jalebi is originally known as ‘#zalabiyah’ in the Middle East and ‘#zoolbia / #zolbiyah ’ in Iran. The Persians brought this with them to India, and that is how we got jalebi in India/Pakistan, ‘jilapi’ in Bangladesh. They are all prepared the same way – deep fried crispy dough formed into squiggly rings, dunked in syrup and best enjoyed hot!