Balah el Sham

Method

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1. Boil the syrup sugar, water and lemon for 10 minutes to a syrup that coats a spoon. Stir in the rose water and chill until properly cold.

   Mark done Start 10 min timer

2. Bring the water, butter, sugar and salt to a rolling boil. Tip in the flour all at once and beat hard over the heat for 2 minutes until it forms a smooth ball that leaves the pan.

   Mark done Start 2 min timer

3. Cool for 10 minutes, then beat in the eggs one at a time, followed by the vanilla, to a thick, glossy, pipeable paste.

   Mark done Start 10 min timer

4. Fill a piping bag with a large star nozzle. The ridges matter — they are what crisps.

   Mark done

5. Pour the oil into a deep pan and pipe 6 cm lengths straight into the cold oil, cutting them off with scissors.

   Mark done

6. Now set the pan over medium heat and bring the oil up slowly. The pastry will rise and hollow as the oil heats. Fry 12 to 14 minutes total, turning, until deep gold and hollow.

   Mark done Start 12 min timer

7. Lift straight from the oil into the cold syrup for 40 seconds, then onto a rack. Scatter with pistachios.

   Mark done Start 40 sec timer

Chef’s Tips

• Into cold oil, then heat it. This is what makes them hollow.
• A star nozzle, not a plain one.
• Hot pastry, cold syrup, forty seconds.

Pairing Suggestions

• Turkish coffee
• Karkade
• Mint tea

Storage & Reheating

Best within a few hours. Refrigerated for 2 days, though they soften. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.