Talk:Bamiyeh

Name of the dessert
This dessert seems to be a treat enjoyed in Iran after the fast of Ramadan is finished. I'm not sure if it's the same as Zolbya/Zoolbia, but they're often mentioned together. Also, the romanized name "bamiyeh" seems more common (via typical Google search). Some mentions of this dessert can be found in: It's difficult to find a lot of information about this food but I believe that "bamiyeh" might be a better name. The subject seems to have potential for expansion if better sources are found. --  At am a  頭 22:29, 19 August 2010 (UTC)
 * Herald Scotland where it's described as similar to a doughnut.
 * Payvand which describes it as made from yogurt and starch dipped in syrup.
 * Frederick News-Post which calls it a "classical Iranian delicacy".
 * Malaysian Star calls it "lamb with ladies finger", though I suspect they describe a dish that includes lamb with bamiyeh on the side.

Bamiyeh is more similar to Jalebi than to Rosette cookies. They both are wheat based and are dipped in syrup or sugar after cooking. Jalebi is colored the Bamiyeh is not. Neither used a Rosette press.They both are "solid" in the sense that when they are dipped into oil, there is no press holding them in shape. A Rosette on the other hand can be made without dipping in sugar and is generally much less sweeter, it also has the distinctive "negative" impression of the press on it. Since it is baked into thinner shape it is also solid and feels similar to a cookie (hence the name). Bamiyeh/Jalebis are the consistency of a Doughnut when cooked.

The South Asian variants described in the article are both rice based, rather than wheat flour based. Achappam also tends to use mustard seeds and assorted spices in the batter, so they are sweet-savory. And it is possible that the origin of at least the Achappam is Portuguese/Spanish rather than Dutch. I have eaten both Achappam and the Spanish version of Rosette cookie and the consistency is very similar. The Sri Lankan variant is probably dutch in origin since Sri Lanka was a dutch colony. — Preceding unsigned comment added by 68.192.110.250 (talk) 03:39, 12 January 2014 (UTC)

Loukoumades
Loukoumades (Greek), lokma (Turkish) or lokmades (Cypriot) (Greek: λουκουμάδες, singular λουκουμάς loukoumas, luqmat al-qadi (Arabic:لقمة القاضي, Persian: بامیه bamieh, see etymology below) are a kind of fried-dough pastry made of deep fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. —Preceding unsigned comment added by 85.100.42.44 (talk) 21:01, 7 January 2011 (UTC)

External links modified
Hello fellow Wikipedians,

I have just added archive links to 1 one external link on Bamiyeh. Please take a moment to review my edit. If necessary, add after the link to keep me from modifying it. Alternatively, you can add to keep me off the page altogether. I made the following changes:
 * Added archive https://web.archive.org/20120328174306/http://www.fredericknewspost.com/sections/art_life/display_ent.htm?StoryID=101500 to http://www.fredericknewspost.com/sections/art_life/display_ent.htm?StoryID=101500

When you have finished reviewing my changes, please set the checked parameter below to true to let others know.

Cheers.—cyberbot II  Talk to my owner :Online 15:16, 25 February 2016 (UTC)