Arabic Bamieh Dessert

1. In a non-stick pan, combine water, butter, and 1 tablespoon baking powder, heat on medium until it starts to boil and bubble.

2. Add the flour and cornstarch mixture all at once and stir constantly until the dough comes together.

3. Reduce heat and stir the dough for 10 minutes, turning it over.

4. Let it cool slightly, then beat the eggs and vanilla lightly and add them to the dough in two stages, mixing well. The dough should not be too soft; if too stiff, add a bit more egg mixture to soften.

5. Heat sufficient oil in a pan, pipe the dough through a narrow tip to form long shapes, and fry on low heat until cooked through and browned evenly, moving them in the oil occasionally.

6. After frying, quickly place in warm syrup for 2-3 minutes to absorb, then drain on a rack.

7. Prepare a simple sugar syrup by dissolving sugar in water and boiling until slightly thickened; keep it warm for soaking.

Tips

1. The dough consistency may vary based on flour type and egg size; adjust with egg if necessary to ensure it is not too stiff or soft for piping.

2. Be patient during frying to ensure even browning and thorough cooking.

3. The amount of syrup absorption can be adjusted based on preference by soaking longer or shorter.