Recipe: Delicious Balah el sham (egyptian sweets)

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 (egyptian sweets) ramo.menem. Place water and butter in a pan on the stove (medium heat) till boiling. ?

Balah el sham (egyptian sweets) 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! You can cook Balah el sham (egyptian sweets) using 8 ingredients and 1 steps. Here is how you cook it.

Ingredients of Balah el sham (egyptian sweets)

  1. You need 1 cup of water.
  2. Prepare 1/4 cup of unsalted butter.
  3. Prepare 4 of egg.
  4. You need 1 of oil.
  5. It’s 1/4 tsp of salt.
  6. It’s 1 tbsp of soft semolina flour.
  7. You need 1 1/2 cup of flour.
  8. Prepare 1 of gold sugar syrup.

Balah El Sham is one of those old. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Fried choux pastry, crunchy and sweet, yet so soft and airy from the inside. Balah el Sham is one of the very popular and very irresistible desserts.

Balah el sham (egyptian sweets) instructions

  1. ? 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.

What exactly is Balah el Sham? Literally translated from Arabic it means Levant dates. No this dessert does not have dates in it, it was named dates as of the size and Levant as it originated from the Levant area in the Arab world. 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.