Balah el sham (egyptian sweets) - Turned out great! Very moist.. Today I am sharing this Balah el sham (egyptian sweets)! A quick and easy dinner that is ready in under 25 minutes! Place water and butter in a pan on the stove (medium heat) till boiling.? Sift flour, salt, and semolina flour.? Made with sugar, flour, lime, and vanilla and deep-fried, this crispy Egyptian dessert, called balah el sham, is a delightful finger food. The proportions are way off with this recipe. I couldn't even finish making it.
Egyptian Balah El Sham Recipe - African Food Network. This is one of my best Egyptian desserts that my sister used to make while we were growing up. And if they are Arabic sweets, I love them even more.
You can cook Balah el sham (egyptian sweets) with 8 Ingredients and 1 steps. See the following guide!
Ingredients for Balah el sham (egyptian sweets):
- 1 cup water.
- 1/4 cup unsalted butter.
- 4 egg.
- 1 oil.
- 1/4 tsp salt.
- 1 tbsp soft semolina flour.
- 1 1/2 cup flour.
- 1 gold sugar syrup.
Aish El Saraya is a Middle Eastern dessert much similar to the American B. Learn how to cook Egyptian Balah El Sham Recipe. Balah el Sham is typically a fluffy choux pastry, fried then dunked in the heavy syrup. It is so sweet, but you can just drizzle it with some honey for a lighter variation.
Step by step how to cook Balah el sham (egyptian sweets):
- ? 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.
Making Balah el sham has been on my bucket list for a long time. I do not know from where I got the idea that it was too complex to make!!. The Perfect Egyptian Rice With Vermicelli. Balah El Sham is one of those old as time pastries with a million names, depending on where you are. It's popular in most parts of the Middle East, and some Eastern European countries in different forms.