Bamiyeh

This achingly sweet confection of nuggets of deep-fried dough soaked in a rose water syrup exists in some form all through the Middle East and southern Asia. It may be called tulumba in Turkey and jalebi in India. In Persian cuisine, where it is believed to have originated, they are called bamiyeh. Rose water is seldom used in American baking, but the distinctive floral flavor is still beloved throughout the Middle East, eastern Mediterranean, and south Asia.

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