Balah el Sham

🧂 Ingredients

• 250 ml Water(For the dough base.)
• 100 g Butter(Unsalted butter is preferred.)
• 150 g All-purpose flour(Sifted for a smoother dough.)
• 4 large Eggs(Room temperature eggs incorporate better.)
• 1/4 teaspoon Salt(Enhances flavor.)
• 1 teaspoon Sugar(For the dough.)
• 400 ml Sugar syrup (Ater/Qatr)(Chilled. Recipe for syrup: 2 cups sugar, 1 cup water, 1 tbsp lemon juice, simmered until thickened, then cooled.)
• as needed for frying Vegetable oil(A neutral oil like canola, sunflower, or vegetable oil.)

👨‍🍳 Instructions

1. 1

   Prepare the dough base: In a medium saucepan, combine water, butter, salt, and 1 teaspoon of sugar. Bring to a rolling boil over medium-high heat, ensuring the butter is fully melted.

   ⏱️ 5 minutes
2. 2

   Add the sifted flour all at once to the boiling liquid. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball and pulls away from the sides of the pan. This should take about 1-2 minutes.

   ⏱️ 2 minutes
3. 3

   Transfer the dough ball to a mixing bowl. Let it cool for about 5-7 minutes, stirring occasionally, until it's warm to the touch but not hot. This prevents the eggs from cooking prematurely.

   ⏱️ 7 minutes
4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look separated at first, but keep beating until it becomes smooth, glossy, and forms a thick paste. You may not need all of the last egg; the dough should be thick enough to hold its shape.

   ⏱️ 10 minutes
5. 5

   Transfer the dough to a piping bag fitted with a star tip (like a French star tip or similar).

   ⏱️ 1 minute
6. 6

   Heat the frying oil in a deep pot or Dutch oven over medium heat to 175°C (350°F). The oil should be deep enough to submerge the dough pieces.

   ⏱️ 5 minutes
7. 7

   Carefully pipe strips of dough, about 7-10 cm (3-4 inches) long, directly into the hot oil. Cut the dough with kitchen scissors or a knife dipped in oil to release the strips. Do not overcrowd the pot; fry in batches.

   ⏱️ 5-7 minutes per batch
8. 8

   Fry the Balah el Sham, turning occasionally, until they are deep golden brown and puffed up, about 5-7 minutes per batch. They should sound crisp when tapped.

   ⏱️ 5-7 minutes
9. 9

   Using a slotted spoon, remove the fried Balah el Sham from the oil and drain them briefly on paper towels.

   ⏱️ 1 minute
10. 10

    Immediately plunge the hot, drained Balah el Sham into the cold sugar syrup. Let them soak for at least 1-2 minutes, turning to coat them evenly. This step is crucial for the texture and flavor.

    ⏱️ 2 minutes
11. 11

    Remove the Balah el Sham from the syrup and arrange them on a serving platter. They can be dusted with a little extra sugar or cinnamon if desired.

    ⏱️ 1 minute

💡 Pro Tips

• ✓The dough is similar to choux pastry, but it's fried directly without baking.
• ✓Ensure the syrup is cold and the fried dough is hot for the best texture contrast.
• ✓A favorite during Ramadan and a common sight at Egyptian street food stalls.
• ✓For crispier Balah el Sham, you can fry them twice: once until pale, cool them, then fry again until golden.

🔄 Variations

• Fill the cooled Balah el Sham with sweetened cream or custard before serving.
• Serve without syrup as a plain fried dough, perhaps with a side of dipping sauce.
• Add a pinch of cardamom or orange blossom water to the syrup for an aromatic twist.

🥗 Nutrition

Per serving