Persian Sweetfingers (bamieh)

Persian Sweetfingers (bamieh)


  • 4-5 tablespoons butter
  • 3/4 cup water
  • 1 cup flour
  • 3 eggs
  • 2 cups vegetable oil
  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup rose water
  • few drops food coloring (yellow, orange or rose)


Melt the butter in a saucepan. Add the water and bring to a boil. Add the flour all at once, and stir with a wire whisk until it thickens. Cool. Add the eggs one at a time, beating well after each addition. Heat the oil in a sauce pan. Force the dough through a pastry tube and drop a piece the length of a finger into the hot oil. Fry until it is just golden. Lift it out with a slotted spoon and drain on paper towels. Repeat until all the dough has been used up. When they are cool, dip each piece in the syrup until they are well coated.

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