Combine cooking oil, water, and 1-2 spoons of sugar in a saucepan.

Bring the mixture to a boil.

Gradually pour in the flour while mixing continuously to avoid lumps.

Continue mixing until the water evaporates and the mixture thickens into a dough.

Remove the dough from the heat and let it cool down slightly.

Add eggs one at a time, mixing well after each addition until the dough is smooth and uniform.

Heat oil in a pan for frying.

Transfer the dough to a funnel or piping bag with a wide nozzle.

Pipe or squeeze the dough into the hot oil, forming small flattened balls approximately 3 cm in diameter.

Fry the dough balls on both sides until golden brown and crispy.

In a separate saucepan, combine sugar, rose-water, and water for the syrup.

Heat the syrup mixture until it comes to a boil.

Continue heating the syrup until it thickens to the desired consistency.

Remove the syrup from the heat.

Soak the fried bamieh in the warm syrup for about 5 minutes, ensuring they are well coated.

Remove the soaked bamieh from the syrup and arrange them on a serving dish.

Serve warm or at room temperature.