Zoolbia & Baamieh

4 Servings

Zoolbia

500 grams starch

150 grams yogurt (non-skim)

200 grams sugar

2 cups cooking oil

3 tablespoons rose-water

Mix starch, 2 tablespoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth.

Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.

Baamieh

125 grams flour

3 large eggs

200 grams sugar

5 tablespoons cooking oil

3 tablespoons rose-water

Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter. Fry on both sides.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak baamieh in the syrup for about 5 minutes, then serve.