Steps to cook Zulbiya and Bamiyeh

Cooking Process:

1. Prepare the Syrup: In a saucepan, dissolve sugar in water over medium heat. Add lemon juice and simmer until slightly thickened. If desired, add rose or orange blossom water for extra flavor. Set aside to cool.
2. Make the Dough: In another saucepan, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat and add flour, stirring continuously until the dough forms a ball and pulls away from the sides.
3. Cool and Add Eggs: Remove from heat and let the dough cool slightly. Add eggs one at a time, beating thoroughly after each addition until smooth. The dough should be slightly sticky but firm.
4. Pipe and Fry: Transfer the dough into a piping bag fitted with a star nozzle. Heat oil in a deep pan to about 350°F (175°C). Pipe small strips (about 3 cm long) directly into the hot oil, cutting each piece with a knife or scissors.
5. Fry Until Golden: Fry the dough pieces until golden brown, turning occasionally to ensure even cooking. Remove and drain on paper towels.
6. Soak in Syrup: While still warm, immerse the fried Tulumba pieces in the prepared syrup for a few minutes until fully absorbed.
7. Serve: Serve at room temperature or chilled, garnished with crushed pistachios or a sprinkle of cinnamon.