Oman today_ Ingredients: Flour: 1.5 cups (use 0.5 cup first, then the remaining 1 cup)_ Yogurt: 0.75 cup_ Yeast: 1 teaspoon_ Concentrated saffron: 2 tablespoons_ Lukewarm water: 0.5 cup (add as needed to avoid a runny dough)
Ingredients for Syrup: Water: 1 cup_ Sugar: 1.5 cups_ Ground cardamom: 1 teaspoon_ Saffron: 2 tablespoons_ Dried rosebuds: 3 (or 2 tablespoons rosewater)
Steps to Prepare the Dough:
1. Mix 0.5 cup of flour with yogurt and yeast in a bowl until well combined. Let the mixture rest at room temperature for 1 hour.
2. After resting, add the remaining flour and saffron to the mixture and mix thoroughly. Gradually add lukewarm water until you achieve a soft batter that can easily be piped through a piping bag.
3. Let the dough rest for another 30 minutes.
Steps to Prepare the Syrup:
1. Combine all syrup ingredients in a pot and place it over low heat without stirring, allowing the sugar to dissolve completely and the syrup to thicken slightly.
2. Ensure the syrup does not become too thick, as it will solidify further once it cools. Set the syrup aside to cool completely.
Steps to Cook the Bamieh:
1. After the second resting period, transfer the dough into a piping bag and pipe it into hot oil over medium heat. You can use a large or small piping nozzle based on your preference.
2. If shaping the bamieh is challenging, you can pipe them into long or round shapes.
3. Fry the bamieh until golden brown on both sides, then immediately immerse them in the cooled syrup, ensuring they are fully coated.
4. Remove the bamieh from the syrup and serve them plain or garnish with your favorite nuts.