Crispy on the outside and tender on the inside, these bite-sized pastry bites are soaked in... 

Bamiyeh: Crispy on the outside and tender on the inside, these bite-sized pastry bites are soaked in aromatic syrup and make a perfect festive dessert option. Today I will share my personal touch on this family favorite dessert. Let’s make it then.
MEK Bamiyeh
To make the dough:
1 cup- 8 Oz. water
¼ cup- 2 Oz. milk
2 tbsp butter
1 tsp sugar
¼ tsp salt
1 ½ cups All-purpose-flour
Orange zest
4 cardamom seeds, crushed
3 tbsp fine sooji- Semolina flour
1 ½ tbsp cornstarch
2 eggs- Large (not medium)
For the syrup:
2 cups sugar
1 cup water
3 cloves
2 cardamom
Lemon wedges
A pinch of saffrons
Add sugar syrup ingredients to a pot and bring to a boil. Lower the heat and simmer it on low for 10-15 minutes or till it becomes thick. Make sure your syrup is thick otherwise, it will make the dessert soggy. Once the syrup consistency is thickened then remove from heat and let it cool. Cool the syrup to room temperature and set it aside.
Melt butter in the pan and add water and milk to it. Add salt and sugar to it. Bring to a gentle simmer and remove from heat. Now add flour to it and start mixing it. Put the pan back on the low heat and start cooking it while constantly mixing. Cook it till the mixture is no longer sticking to the pan. That will take about five minutes.
Remove the dough from the pan and dump it on the board. Add zest and crushed cardamom powder to the dough and let it cool. Cool it as much so it can be kneaded. Sprinkle semolina and cornstarch on it and knead it till everything is mixed.
Make a well in the center and crack two eggs in there. Whisk eggs in there and start mixing everything. Mix with the back of a flat spatula for 5-8 minutes. Keep mixing till the dough becomes light in color and smooth.
Attach a large star nozzle to a piping bag and transfer the dough to the bag. Start piping it into the cold veg oil. Pipe and cut in bite-size pieces as can be seen in the video. Once all the dough is piped in the oil, place the pot on heat and start frying it. Fry on medium-high heat till light golden. Remove from the oil and drain them.
Quickly add your bamiyeh to the cooled sugar syrup. Toss everything together. Then transfer to a colander to drain the syrup.
Transfer to a serving platter and garnish with nuts. Serve and enjoy.❤️