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Balah el Sham (Sweet Fried Pastries) / Sweet Cucumber recipe
BALAH EL SHAM
1 cup flour
1 cup water
1/2 cup mix [ unsalted butter & corn oil ]
3 eggs
1- put the butter and oil on the {cold} water then bring it to a boil, {don't ever put the water on the heat first, just add the butter to the cold water then put it on heat}
2- remove from the heat then add the flour at once and mix it very well then let it to cool for 15 minuts.
3- beat eggs in a small bowl with 1/4 tsp vanilla.
4- add the beaten egg to the dough but not at once and then mix it with a wooden spoon until well mixed, u'll find the dough is too sticky but this is normal.
5- use balah el sham funnel to make the fingers and u'll need to use some oil when u cut the dough by ur hand because as I told u it's too sticky .
6- fry the fingers in a deep frying pan and always keep the oil over a medium heat.
After done frying, transfer balah el sham fingers to el sharbat
{ 2 cups sugar, 1/2 cup water, 1 tsp lemon juice }
Keep it in the sharbat for 5 minutes then remove it to a large plate for serving, dust it with ground pistachios.
put it in the fridge for 1-2 hours before serve it.
Balah Elsham
Method 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 degree.
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 water, 2 parts of sugar boiled in addition to lemon juice.
Egyptian "Balah El Sham" dessert For the dough:-
250 ml water
25 ml Oil
250 gm flour
3 eggs
2 ml vanilla essence
For Sugar syrup:-
150 ml water
650 gm sugar
175 gm glucose
Method for syrup:-
Dissolve sugar in water. Heat it in heavy base pan, until sugar melts. Add glucose to this syrup. Continue boiling syrup till thick. Remove from heat and cool off.
Method for dough:-
Boil water and Oil in heavy sauce pan.
Add the flour to this boiling solution and cook till it thickens and start to leave the sides of pan.
Cool mix and add eggs slowly, one at a time. Then add vanilla essence.
Mix the mixture till it forms tight thick dough.
Remove and put in piping bag.
Pipe the mix, one finger length into oil and deep fry. When it cooks, it will double in size. So drop enough mix in to the pan.
Once done remove from Oil and drop into room temp sugar syrup.
Let it stand for 2-3 minutes and remove onto wire mesh to drain off excess syrup.
Desserts Balah el Sham (Sweet Fried Pastries) Balah el Sham (Sweet Fried Pastries) 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. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Sweet Fried Pastries (Balah el Sham). african stew african stew 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. Ingredients: For the Dough: 120ml oil 240ml water 210g plain flour 4 eggs 2 tbsp sugar 1/2 tsp vanilla extract pinch of salt For the Sweet Syrup: 400g sugar 100ml water 1 tbsp lemon juice (or to taste) 80g coconut flakes (about) Oil for frying. Celtnet recipes chicken recipe divider Balah el Sham (Sweet Fried Pastries) Preparation: Method: Begin with the dough. Combine the oil and water in a saucepan. Add the salt and bring the mixture to a boil. Sift in the flour, stirring constantly. Continue cooking, stirring constantly, until you have a plain dough that doesn't stick to the sides of the pan. Take off the heat and set aside to cool a little. In the meantime, combine the sugar, water and lemon juice for the syrup in a saucepan. Bring to a simmer, stirring constantly, until all the sugar has dissolved. When the mixture is thick take off the heat and set aside to cool. In a bowl whisk together the eggs, sugar and vanilla extract. When the oil dough has cooled somewhat start mixing in the egg mass little by little, stirring constantly. You are aiming for quite a chick, almost dough-like batter (if it's too loose or liquid add a little more flour). Transfer the dough into a pastry bag with a large star-shaped tip. Add oil to a wok or deep pan and heat over moderate heat. When the oil is hot pipe about 3cm lengths of the dough into the frying oil. Add a few of these at a time then fry until golden brown over quite a low heat (otherwise the pastries will be crisp on the outside and soft in the middle). When done, remove with a slotted spoon, then transfer to kitchen paper to drain as you fry more of the pastries. Whilst the pastries are still warm dip them in the syrup for a few minutes then roll in the coconut flakes. Serve warm or cold.
Sweet Oriental Fritters-balah El Sham Recipe
- Add yours
- 10 minutes to make
- Serves 10
- easy
- sweet
- fritters
- moisty
- crispy
- fry
- save
- Syrup:
- 2 cups sugar
- 1 1/2 cups water
- few lemon drops
- Fritters:
- 1 cup water
- 1 cup flour.
- 80 grams butter
- 5 large eggs
- 1 tsp vanilla powder
- 2 cups vegetable oil for frying
- Make the syrup first:
- Heat sugar and water over medium heat till sugar is dissolved, then boil for 5 minutes add the lemon juice and let it cool. Syrup will thicken while cooling.
- In a heavy saucepan over medium heat, bring butter and water to a running boil.Pour the flour mixture all in one go and stir using a wooden spoon till it form a ball shape. Turn the dough on a clean bowl and cool for 15 minutes.
- Mix in the eggs one at a time stirring well after each addition. Add the vanilla and stir again.
- Fill the dough in a piping bag fitted with a nozzle of the shape you desire. Or you can drop a small amount of the batter in the oil using a teaspoon.
- Get the oil to the frying point over medium heat, drop 5cm log from the piping bag into the hot oil. You can use a scissors to cut the end of the log if it sticks to the piping bag. Or just use the teaspoon and drop batter gently in the oil. Watch carefully.
- Fry for 3 minutes on each side till you reach a deep golden brown. Take out from the oil and drain for 2-3 seconds, immediately dip the fritters in the cooled syrup for 1 minute only and take them out. Serve warm or cold.
- You can also omit dipping them in syrup if you don’t like that much sweet taste,only dust them with powdered sugar after they are drained from oil.
Balah el sham (oriental fritters) Ingredients:
1 cup water
1 cup all purpose flour
1/4 cup unsalted butter (good quality such as LUPARK)
4 large eggs
pinch of salt
1/2 tsp vanilla powder
1 1/2 cups vegetable oil
Syrup:
2 cups sugar
1 1/2 cups water
few lemon juice drops
Method:
First make the syrup by mixing the sugar and the water over high heat till the sugar dissolves,lower the heat and add the lemon juice and keep it simmering for 9-10 minutes.Cool.
1-In a saucepan,bring the water,the butter and the salt to a running boil over medium heat and keep boiling for a minute.
2-Immediately lower the heat and add all of the flour in one go stirring with a wooden spoon till all the flour is combined and you can see a ball shape,keep stirring over low heat for a minute.Take it of heat and leave it to cool for 20 minutes.
3-Once cooled,add the eggs one at a time stirring well after each addition.
4-In a deep heavy skillet over medium heat the oil.
5-Pour the batter in a piping bag fitted with a star nozzle.
6-Pipe small logs no longer than 4 cm into the heated oil and cut each log using a scissors .
7-once the fritters got a deep golden color take them out and dip them in the cold syrup for 30 seconds.
Desserts
Balah el Sham
(Sweet Fried Pastries)
Balah el Sham (Sweet Fried Pastries) 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. The full recipe is presented here and I hope you enjoy this classic Egyptian version of: Sweet Fried Pastries (Balah el Sham).
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.
Ingredients:
For the Dough:
120ml oil
240ml water
210g plain flour
4 eggs
2 tbsp sugar
1/2 tsp vanilla extract
pinch of salt
For the Sweet Syrup:
400g sugar
100ml water
1 tbsp lemon juice (or to taste)
80g coconut flakes (about)
Oil for frying.
Balah el Sham (Sweet Fried Pastries) Preparation:
Method:
Begin with the dough. Combine the oil and water in a saucepan. Add the salt and bring the mixture to a boil. Sift in the flour, stirring constantly. Continue cooking, stirring constantly, until you have a plain dough that doesn't stick to the sides of the pan. Take off the heat and set aside to cool a little.
In the meantime, combine the sugar, water and lemon juice for the syrup in a saucepan. Bring to a simmer, stirring constantly, until all the sugar has dissolved. When the mixture is thick take off the heat and set aside to cool.
In a bowl whisk together the eggs, sugar and vanilla extract. When the oil dough has cooled somewhat start mixing in the egg mass little by little, stirring constantly. You are aiming for quite a chick, almost dough-like batter (if it's too loose or liquid add a little more flour).
Transfer the dough into a pastry bag with a large star-shaped tip. Add oil to a wok or deep pan and heat over moderate heat. When the oil is hot pipe about 3cm lengths of the dough into the frying oil. Add a few of these at a time then fry until golden brown over quite a low heat (otherwise the pastries will be crisp on the outside and soft in the middle).
When done, remove with a slotted spoon, then transfer to kitchen paper to drain as you fry more of the pastries. Whilst the pastries are still warm dip them in the syrup for a few minutes then roll in the coconut flakes. Serve warm or cold.