Balah El Sham is like an Arabic Mini Churro that is soaked in heavy sugar syrup. This versatile dessert can be stuffed with different types of fillings like whipped cream, chocolate or can simply be sprinkled with minced nuts.
In a saucepan, add sugar, water, lemon juice and glucose syrup over medium heat. Bring the mixture to a boil, then lower the heat and let the mixture simmer for 8-10 minutes, then turn off the heat and let it cool down.
In a pot or large saucepan, mix butter and water over medium heat and bring the mixture to a boil.Sift flour and salt.
Add the sifted flour to the water mixture, stir vigorously for 1 minute until the mixture comes together in one big ball.
Then, turn off the heat and let it cool down for 5-10 minutes.Next, add vanilla extract and the eggs (one by one) until the dough is soft.
Heat the oil in a large pot or saucepan. In the meanwhile, add the dough to a piping bag with a star nozzle.Once the oil is heated, pip the dough into the oil (about 2-3 inches) and fry until golden brown (about 1-2 minutes).
Drain on a paper towel.Appling the syrup: While still hot, dip Balah El Sham in the syrup or just drizzle the syrup over it.Arrange one serving plate, then sprinkle some pistachio on the top.
It is best to consume these fried choux pastries within 6 hours of frying them, so you can have them while they’re crispy.
Fry Balah El Sham in low-temperature oil to get the perfectly shaped pastries.
Before you fry the second batch of the pastry, let the oil cool down as the pastry fries better in low heat. The longer you leave them frying, the crunchier your pastry will be.
You may use oil instead of butter, and it still tastes great, but butter brings out a great flavour.
If you want softer Balah El Sham, reduce the quantity of the flour.
The pastry is best served as soon as it is fried and drowned in the syrup.
Once you achieve the golden brown colour, take them out in a slotted spoon and place them in the cooled sugar syrup. Also, make sure to not touch the pastry until it comes up to the oil surface.
If you are using salted butter, make sure to not use salt in the recipe.