Bamieh Sib Zamini (Tehran's Old Yekta Restaurant) بامیه پوره سیب زمینی، نوستالژی رستوران یکتا

This is a trip down memory lane to Tehran's 1960's and '70's fast food scene. One sandwich shop in wealthy north Tehran suburbs (Yekta یکتا) served hamburgers and other sandwiches with side of deep-friend balls of mashed potato and spices. They were super popular. French cooking had already made a big impression amongst the growing population of educated middle class and youth in Tehran when the Yousefi Brtothers openned their Yekta sandwich shop in north Tehran. So, it's conceivable that French Dutchess Potatoes and Croquettes had a role in Bamieh creation. Yekta may not have been the first fast food place to offer this deep-friend potato dish but it may have been the only place that made them in shape of a round ball (instead of being shaped like its namesake bamieh - okra in Persian). To get the texture and flavor right, I combined the mashed potatoes, a French choux dough, spices (reported to be in Yekta's original recipe - by some old patrons and people close to the founding family) and a little corn meal to help making the final batter manageable when shaping. The results are outstanding; a cross between fancy French/Spanish croquettes and the US Southern huspuppies! I know you will love this friend wonder! Serve them as side with hamburgers, hot dogs or any other sandwiches or as a snack/starter with your favorite BBQ sauce, dressings, or saffron aioli!

Website: https://www.cafebagheri.com/
Facebook:   / cafebagheri  
Instagram:   / cafebagheri  
Merch: https://www.cafebagheri.com/shop (ON SALE NOW!)

#CafeBagheri #Bamieh #BamiehSibZamini #PotatoBamieh #Croquette #MashedPotatoBalls #PersianFastFood #IranianFastFood #FrenchFood #FrenchCooking #Potato #YektaRestaurant #YektaRestaurantNostalgia #YektaRestaurantInTehran #Red #FastFood #fyp

Full recipe for Bamieh Sib Zamini is placed in first comment under this video.

0:00 Introduction
0:52 Why they are called Bamieh?
1:13 About Yekta restaurant
2:03 Peel and boil the potatoes
2:48 Mash the potatoes
3:02 Make the simple dough
4:20 Separate yolks from 3 eggs
4:38 Mix and make the batter
5:37 Add bacon bits (optional)
5:58 Chill the batter until ready to fry (max. 4 days)
6:09 Deep fry the Bamiehs
7:47 Making Bamieh without the crunchy Panko crust
7:58 Outtro
9:19 Tasting the Bamieh