Egyptian
Balah el Sham
Egyptian Balah el Sham are ridged, golden fried pastries soaked in cool sugar syrup until glossy and crisp at the edges. They are best served shortly after soaking, when the outside still has a delicate crunch.
Watch it madeCooking with Riham · 4:02
Ingredients
- Granulated sugar1 cup
- Water, for syrup1/2 cup
- Fresh lemon juice1 tsp
- Vanilla extract1/2 tsp
- Water, for dough1/2 cup
- Unsalted butter2 tbsp
- Vegetable oil, for dough1 tbsp
- Fine salt1/8 tsp
- All-purpose flour1/2 cup
- Fine semolina1 tbsp
- Large egg1
- Egg yolk1
- Vegetable oil, for frying2 cups
- Pistachios, finely chopped1 tbsp, optional
Method
- Make the syrup first by combining the sugar and 1/2 cup water in a small saucepan over medium heat, stirring only until the sugar dissolves.
- Bring the syrup to a boil, add the lemon juice, and simmer for 8 to 10 minutes until slightly thick but still pourable.
- Remove the syrup from the heat, stir in the vanilla, and let it cool completely; Balah el Sham should go from hot oil into cold syrup.
- For the dough, combine 1/2 cup water, butter, 1 tablespoon oil, and salt in a saucepan and bring to a full boil.
- Add the flour and semolina all at once, then stir firmly over low heat for 2 to 3 minutes until the dough forms a smooth ball and leaves a light film on the pan.
- Transfer the dough to a bowl and let it cool for 5 to 7 minutes so the eggs do not scramble.
- Beat in the whole egg until fully absorbed, then beat in the egg yolk until the dough is smooth, thick, and pipeable.
- Spoon the dough into a piping bag fitted with a large star tip.
- Pour the frying oil into a small deep pan while it is still cool, then pipe 7 to 8 cm ridged fingers directly into the oil, cutting each piece with clean scissors.
- Set the pan over medium heat and fry without crowding, turning gently, until the pastries puff and become deep golden and crisp, about 8 to 10 minutes.
- Lift the hot pastries from the oil and immediately drop them into the cold syrup for 1 to 2 minutes, turning once to coat.
- Transfer to a serving plate, sprinkle with pistachios if using, and serve while glossy and crisp.
Common questions
Can I substitute the semolina or make Balah el Sham without it?
Yes, you can replace the fine semolina with all-purpose flour, but the pastries will be less crisp and slightly less gritty in the classic way. Use the same weight or volume, and expect a softer, more choux-like texture.
How long does the syrup need to cool before frying the dough?
Let the syrup cool completely to room temperature before frying. The pastries should hit cold syrup straight from the oil, which helps them absorb syrup without turning soggy. Warm syrup can make them greasy and overly soft.
What are the most common mistakes when making the dough?
The biggest mistakes are not cooking the flour mixture long enough, adding eggs while the dough is too hot, and making the dough too loose. Cook until it forms a smooth ball, cool briefly, then add eggs gradually until pipeable.
How should I store leftover Balah el Sham?
Store leftovers in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for 2 to 3 days, but they will soften. Re-crisp briefly in a hot oven, then cool before serving.
What is the best way to serve Balah el Sham?
Serve them soon after frying and syruping, when the outside is crisp and the inside is tender. Finish with chopped pistachios, and if desired, add a light drizzle of extra syrup just before serving for a glossy finish.