Moments Critiques
- •Zoolbia batter must rest until bubbly (fermentation)
- •Bamieh dough is pâte à choux—proper technique essential
- •Oil temperature must be correct and maintained
- •Syrup must be warm (not hot, not cold) during soaking
- •Soaking time—enough to absorb but not become soggy
Make the saffron syrup
Bloom the saffron in 2 tablespoons hot water for 15 minutes. In a medium saucepan, combine 500g sugar, 350ml water, and lemon juice. Heat over medium, stirring until sugar dissolves. Bring to boil and simmer 10 minutes without stirring. Remove from heat, stir in bloomed saffron and rosewater. Keep warm (not hot) while frying.
Étape Critique
The syrup should be warm (not hot, not cold) when pastries are dipped—this ensures proper absorption without making them soggy or preventing absorption.
Make the saffron syrup
Bloom the saffron in 2 tablespoons hot water for 15 minutes. In a medium saucepan, combine 500g sugar, 350ml water, and lemon juice. Heat over medium, stirring until sugar dissolves. Bring to boil and simmer 10 minutes without stirring. Remove from heat, stir in bloomed saffron and rosewater. Keep warm (not hot) while frying.
Étape Critique
The syrup should be warm (not hot, not cold) when pastries are dipped—this ensures proper absorption without making them soggy or preventing absorption.
Make the zoolbia batter
In a large bowl, whisk together 250g flour and cornstarch. In a small bowl, dissolve the yeast in warm water. Add the yogurt to the yeast mixture. Pour the wet ingredients into the flour and whisk until completely smooth—no lumps. The batter should be pourable like thin pancake batter. Cover and let rest at room temperature for 1 hour until bubbly and slightly fermented.
Étape Critique
The batter must rest for fermentation—this creates the light, lacy texture. Without resting, zoolbia are dense and heavy. Bubbles indicate proper fermentation.
Make the zoolbia batter
In a large bowl, whisk together 250g flour and cornstarch. In a small bowl, dissolve the yeast in warm water. Add the yogurt to the yeast mixture. Pour the wet ingredients into the flour and whisk until completely smooth—no lumps. The batter should be pourable like thin pancake batter. Cover and let rest at room temperature for 1 hour until bubbly and slightly fermented.
Étape Critique
The batter must rest for fermentation—this creates the light, lacy texture. Without resting, zoolbia are dense and heavy. Bubbles indicate proper fermentation.
Make the bamieh dough (pâte à choux)
In a medium saucepan, combine 100g butter, 250ml water, and salt. Bring to a rolling boil over medium heat—the butter should be fully melted. Remove from heat and immediately add 200g flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan (about 1 minute).
Étape Critique
This is pâte à choux (choux pastry)—the liquid must be at a rolling boil and the flour added all at once for proper gelatinization. This creates the structure for puffy bamieh.
Make the bamieh dough (pâte à choux)
In a medium saucepan, combine 100g butter, 250ml water, and salt. Bring to a rolling boil over medium heat—the butter should be fully melted. Remove from heat and immediately add 200g flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan (about 1 minute).
Étape Critique
This is pâte à choux (choux pastry)—the liquid must be at a rolling boil and the flour added all at once for proper gelatinization. This creates the structure for puffy bamieh.
Add eggs to bamieh dough
Let the dough cool for 5 minutes (hot dough will cook the eggs). Add eggs one at a time, beating well after each addition. The dough will look curdled at first but will come together smooth and glossy. After all eggs, the dough should be thick but pipe-able, holding a soft peak when lifted.
Étape Critique
Eggs must be added one at a time and fully incorporated—this creates the structure for puffing. Too many eggs = runny; too few = dense. The texture should be thick but not stiff.
Add eggs to bamieh dough
Let the dough cool for 5 minutes (hot dough will cook the eggs). Add eggs one at a time, beating well after each addition. The dough will look curdled at first but will come together smooth and glossy. After all eggs, the dough should be thick but pipe-able, holding a soft peak when lifted.
Étape Critique
Eggs must be added one at a time and fully incorporated—this creates the structure for puffing. Too many eggs = runny; too few = dense. The texture should be thick but not stiff.
Heat the oil
Pour oil into a deep, heavy pot or deep fryer to a depth of 7-8cm. Heat to 175°C (350°F) for zoolbia, then adjust to 165°C (325°F) for bamieh. Use a candy thermometer for accuracy. Maintain steady temperature throughout frying.
Étape Critique
Oil temperature is crucial. Too hot = brown outside, raw inside. Too cool = greasy, absorbs too much oil. Zoolbia need slightly hotter oil for crispness; bamieh need lower for even cooking.
Heat the oil
Pour oil into a deep, heavy pot or deep fryer to a depth of 7-8cm. Heat to 175°C (350°F) for zoolbia, then adjust to 165°C (325°F) for bamieh. Use a candy thermometer for accuracy. Maintain steady temperature throughout frying.
Étape Critique
Oil temperature is crucial. Too hot = brown outside, raw inside. Too cool = greasy, absorbs too much oil. Zoolbia need slightly hotter oil for crispness; bamieh need lower for even cooking.
Fry the zoolbia
Transfer zoolbia batter to a squeeze bottle or piping bag with a small round tip (about 5mm). Working in batches, squeeze the batter into the hot oil (175°C/350°F) in a circular, pretzel-like, or figure-8 pattern—the traditional shape is lacy and interconnected. Fry for 2-3 minutes, flipping once, until golden and crispy on both sides. Remove with a slotted spoon.
Étape Critique
The lacy, interconnected pattern is traditional—it creates maximum surface area for syrup absorption and crispy texture. Practice makes perfect; even imperfect shapes taste delicious.
Erreurs Courantes
- •Oil too hot (burns before cooking through)
- •Batter too thick (won't pipe smoothly)
- •Overcrowding (temperature drops, greasy result)
Fry the zoolbia
Transfer zoolbia batter to a squeeze bottle or piping bag with a small round tip (about 5mm). Working in batches, squeeze the batter into the hot oil (175°C/350°F) in a circular, pretzel-like, or figure-8 pattern—the traditional shape is lacy and interconnected. Fry for 2-3 minutes, flipping once, until golden and crispy on both sides. Remove with a slotted spoon.
Étape Critique
The lacy, interconnected pattern is traditional—it creates maximum surface area for syrup absorption and crispy texture. Practice makes perfect; even imperfect shapes taste delicious.
Erreurs Courantes
- •Oil too hot (burns before cooking through)
- •Batter too thick (won't pipe smoothly)
- •Overcrowding (temperature drops, greasy result)
Soak zoolbia in syrup
Immediately transfer hot zoolbia to the warm syrup. Let soak for 30-60 seconds, turning once to coat both sides. The zoolbia should absorb syrup but remain crispy. Transfer to a wire rack set over a tray to drain.
Étape Critique
Soaking time is crucial—too short and the syrup doesn't penetrate; too long and zoolbia become soggy. The warm (not hot) syrup allows absorption without dissolving the crispy exterior.
Soak zoolbia in syrup
Immediately transfer hot zoolbia to the warm syrup. Let soak for 30-60 seconds, turning once to coat both sides. The zoolbia should absorb syrup but remain crispy. Transfer to a wire rack set over a tray to drain.
Étape Critique
Soaking time is crucial—too short and the syrup doesn't penetrate; too long and zoolbia become soggy. The warm (not hot) syrup allows absorption without dissolving the crispy exterior.
Fry the bamieh
Reduce oil temperature to 165°C (325°F). Transfer bamieh dough to a piping bag with a medium round tip (about 1cm). Pipe 3-4cm lengths directly into the oil, cutting with scissors or a knife at the tip. The dough will puff as it fries. Fry for 4-5 minutes, turning occasionally, until evenly golden brown and puffed—they should double in size.
Étape Critique
Lower temperature allows bamieh to puff and cook through without browning too quickly. They need longer frying time than zoolbia. Underdone bamieh are raw inside; overdone are too dark.
Erreurs Courantes
- •Oil too hot (browns before cooking through)
- •Not frying long enough (raw doughy interior)
- •Piping pieces too large (won't cook through)
Fry the bamieh
Reduce oil temperature to 165°C (325°F). Transfer bamieh dough to a piping bag with a medium round tip (about 1cm). Pipe 3-4cm lengths directly into the oil, cutting with scissors or a knife at the tip. The dough will puff as it fries. Fry for 4-5 minutes, turning occasionally, until evenly golden brown and puffed—they should double in size.
Étape Critique
Lower temperature allows bamieh to puff and cook through without browning too quickly. They need longer frying time than zoolbia. Underdone bamieh are raw inside; overdone are too dark.
Erreurs Courantes
- •Oil too hot (browns before cooking through)
- •Not frying long enough (raw doughy interior)
- •Piping pieces too large (won't cook through)
Soak bamieh in syrup
Transfer hot bamieh to the warm syrup. Let soak for 1-2 minutes—slightly longer than zoolbia as they absorb more slowly. Turn to coat all sides. The bamieh should become glossy and absorb syrup into their interior. Transfer to wire rack to drain.
Soak bamieh in syrup
Transfer hot bamieh to the warm syrup. Let soak for 1-2 minutes—slightly longer than zoolbia as they absorb more slowly. Turn to coat all sides. The bamieh should become glossy and absorb syrup into their interior. Transfer to wire rack to drain.
Arrange and garnish
Arrange zoolbia and bamieh together on a serving platter—the traditional presentation shows both pastries together. Sprinkle with ground pistachios if desired. Serve at room temperature within a few hours for best texture.
Arrange and garnish
Arrange zoolbia and bamieh together on a serving platter—the traditional presentation shows both pastries together. Sprinkle with ground pistachios if desired. Serve at room temperature within a few hours for best texture.
Repos Requis
60 min - Zoolbia batter must ferment for 1 hour
