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:

• 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.

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. -- Atama頭 22:29, 19 August 2010 (UTC)

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)

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