Balah el sham (egyptian sweets). Made with sugar, flour, lime, and vanilla and deep-fried, this crispy Egyptian dessert, called balah el sham, is a delightful finger food. Balah el Sham (Sweet Fried Pastries) Recipe from Egypt Origin: Egypt Period: Traditional This is a traditional Egyptian recipe for a classic dessert or snack of on oil, egg and flour dough that's deep fried, dipped in syrup and coated with coconut flakes before serving. Balah el sham (egyptian sweets) ramo.menem.
They're best eaten with a dash of yogurt or with strong coffee to break up that intensity of sugar. egyptian cooking classes cairo egyptian cooking classes melbourne egyptian cooking classes Sydney egyptian cooking classes egyptian clay cooking pots cooking egyptian couscous egyptian recipes.
Grandma's Balah El Sham (Fluted Fritters)
Cleobuttera These churro-like, Middle Eastern fritters are crunchy on the outside and irresistibly squishy soft on the inside.
You can have Balah el sham (egyptian sweets) using 8 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Balah el sham (egyptian sweets)
- You need 1 cup of water.
- Prepare 1/4 cup of unsalted butter.
- It's 4 of egg.
- You need 1 of oil.
- You need 1/4 tsp of salt.
- It's 1 tbsp of soft semolina flour.
- It's 1 1/2 cup of flour.
- Prepare 1 of gold sugar syrup.
As soon as they come out of the fryer, they get dipped in a pool of vanilla sugar syrup, which makes them delighfully squirt to the bite. Balah would get Churro's grooved, tanned and handsome looks, and Doughnut's soft, squishy heart. Will be like all tough guy and crunchy on the outside, and sweet and tender like a teddy bear on the inside. Balah El Sham might not be as tall as Churro, or as chubby as Doughnut, but sure is downright tasty!
Balah el sham (egyptian sweets) step by step
- ? Place water and butter in a pan on the stove (medium heat) till boiling. ? Sift flour, salt, and semolina flour. ? Add at the same time flour mixture and the butter to the water and mix it well till you get soft, light dough that not sticks in the pan, then remove away from the stove. ? Add the first egg and mix it well with the dough then add the second one and make sure that you don't add an egg till the previous one is totally combined with the dough till you finish all the eggs. ? Place the dough in a pastry bag with the star shape tip ? Heat oil in a deep fryer at 160°F. ? Press on the pastry bag with your hand and cut the dough close to the oil with a scissors around 3 cm long. Leave it till turned into golden color. Repeat the previous steps making sure not to put a lot of the dough at once in the oil. ? Remove from the oil and place on a Kitchen towel. Dip directly into the cool syrup. Take out of the syrup and place onto a serving tray. The Syrup is a mix of one part of wate.
Balah El Sham is one of those old. This sugar syrup is needed for many baked desserts such as Egyptian Basboussa, Gunafa, Atayef, and Balah El Sham and Zahalabeya. It is the essence of egyptian sweets. It is easy to make and can be stored well. Since he is always used cold, it is advisable to produce it in stock.
