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Balah el Sham
Balah el Sham are delightful Egyptian fried dough pastries, similar to churros, that are soaked in a sweet syrup. They are a popular street food and a beloved treat, especially during Ramadan.
đ§ Ingredienser
- 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.)
đšâđł Instruktioner
- 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.
â±ïž 5 minutes - 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.
â±ïž 2 minutes - 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.
â±ïž 7 minutes - 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.
â±ïž 10 minutes - 5
Transfer the dough to a piping bag fitted with a star tip (like a French star tip or similar).
â±ïž 1 minute - 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.
â±ïž 5 minutes - 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.
â±ïž 5-7 minutes per batch - 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.
â±ïž 5-7 minutes - 9
Using a slotted spoon, remove the fried Balah el Sham from the oil and drain them briefly on paper towels.
â±ïž 1 minute - 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.
â±ïž 2 minutes - 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.
â±ïž 1 minute
đĄ Proffstips
- âThe dough is similar to choux pastry, but it's fried directly without baking.
- âEnsure the syrup is cold and the fried dough is hot for the best texture contrast.
- âA favorite during Ramadan and a common sight at Egyptian street food stalls.
- âFor crispier Balah el Sham, you can fry them twice: once until pale, cool them, then fry again until golden.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.