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. Probably one of the most syrupy Ramadan sweets of them all, Balah el Sham are crunchy on the outside and sweet and chewy on the inside. They're best eaten with a dash of yogurt or with strong coffee to break up that intensity of sugar.
Balah El Sham might not be as tall as Churro, or as chubby as Doughnut, but sure is downright tasty! Balah El Sham is one of those old. egyptian cooking classes cairo egyptian cooking classes melbourne egyptian cooking classes Sydney egyptian cooking classes egyptian clay cooking pots cooking egyptian couscous egyptian recipes . This sugar syrup is needed for many baked desserts such as Egyptian Basboussa, Gunafa, Atayef, and Balah El Sham and Zahalabeya. You can have Balah el sham (egyptian sweets) using 8 ingredients and 1 steps. Here is how you cook that.
Ingredients of Balah el sham (egyptian sweets)
- It’s 1 cup of water.
- You need 1/4 cup of unsalted butter.
- You need 4 of egg.
- It’s 1 of oil.
- It’s 1/4 tsp of salt.
- Prepare 1 tbsp of soft semolina flour.
- It’s 1 1/2 cup of flour.
- You need 1 of gold sugar syrup.
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. The recipe can be halved if you only need a sugar syrup for a pastry.
Balah el sham (egyptian sweets) instructions
- ? 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.
The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه ). Zainab Fingers, Balah El Sham, Luqmat El Qadi Loukoumades drizzled with honey. Those three pastries are made of deeply fried dough and are eaten with honey, powdered sugar or sweet syrup. See more ideas about Desserts, Middle eastern recipes, Lebanese recipes. Place water and butter in a pan on the stove (medium heat) till boiling..