Authentic Balah El Sham Recipe: The Ultimate Guide to Making the Perfect Middle Eastern Dessert

Ingredients

  • 2 cups of all purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 cup of unsalted butter, melted
  • 1 cup of water
  • 3 eggs
  • 2 cups of vegetable oil, for frying
  • 2 cups of granulated sugar
  • 1 cup of water, for syrup
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of rose water (optional)

Steps and instructions

  1. In a large bowl, mix together the flour, salt, and baking powder.
  2. Make a well in the center of the flour mixture and pour in the melted butter. Stir until the mixture resembles coarse crumbs.
  3. Slowly add the water, mixing until the dough comes together. If the dough is too dry, add a little more water.
  4. Add the eggs, one at a time, mixing well after each addition. The dough should be smooth and elastic.
  5. Let the dough rest for 30 minutes.
  6. While the dough is resting, prepare the syrup. In a saucepan, combine the sugar and the water. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the lemon juice and the vanilla extract. If using, add the rose water. Let the syrup cool.
  7. Heat the vegetable oil in a deep frying pan or deep fryer to 375 degrees Fahrenheit (190 degrees Celsius).
  8. Using a teaspoon or a small ice cream scoop, drop small balls of dough into the hot oil. Fry until golden brown, about 5 minutes. Be careful not to overcrowd the pan.
  9. Remove the fried balls with a slotted spoon and drain on paper towels.
  10. While still warm, dip the fried balls in the syrup, making sure they are fully coated. Let them soak for a few minutes, then remove with a slotted spoon and place on a serving dish.
  11. Repeat with the remaining dough. Serve the Balah El Sham warm or at room temperature.

Tools for making

  • Large Bowl - A bowl large enough to mix the dough ingredients together.
  • Saucepan - A pan used to prepare the syrup for the Balah El Sham.
  • Deep Frying Pan or Deep Fryer - Either a deep frying pan or a deep fryer can be used to fry the dough balls.
  • Slotted Spoon - A spoon with holes or slots to remove the fried dough balls from the oil.
  • Paper Towels - Used to drain the fried dough balls after removing them from the oil.
  • Teaspoon or Small Ice Cream Scoop - Either a teaspoon or a small ice cream scoop can be used to portion and drop the dough into the hot oil.
  • Serving Dish - A dish or platter to present and serve the Balah El Sham.

Recipe variations

  • Gluten-free variation: Substitute the all-purpose flour with a gluten-free flour blend.
  • Whole wheat variation: Replace half or all of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
  • Almond crust variation: Use ground almonds or almond flour instead of all-purpose flour to make an almond crust.
  • Coconut flavor variation: Add 1/2 cup of shredded coconut to the dough for a subtle coconut flavor and texture.
  • Pistachio topping variation: Sprinkle crushed pistachios on top of the syrup-coated Balah El Sham for an extra crunch and flavor.
  • Cardamom-infused syrup variation: Add a few crushed cardamom pods to the syrup while simmering to infuse the syrup with a fragrant and aromatic flavor.
  • Chocolate drizzle variation: Melt some chocolate and drizzle it over the fried balls before serving for a chocolatey twist.
  • Honey syrup variation: Substitute the granulated sugar with honey in the syrup for a natural sweetness and a unique flavor profile.
  • Vegetarian variation: Omit the eggs from the dough and instead use a commercial egg replacer or substitute with mashed bananas or applesauce for a vegan-friendly version.

Recipe overview

Balah El Sham, also known as Arabic Fried Dough or Middle Eastern churros, is a traditional sweet treat enjoyed during the month of Ramadan and other special occasions. This delicious dessert is made from a simple dough that's fried until crisp and golden, and then soaked in a sweet syrup, often flavored with a hint of citrus or rose water. Expect to create a smooth and elastic dough, fry it up into bite-sized pieces, and then coat them in a delicious homemade syrup. The result will be a delightful concoction that's both crunchy and sweet, perfect with a cup of tea or coffee. It's an easy recipe to follow with an absolutely rewarding result. Enjoy making this special dessert and savor every bite of it!

Common questions

  1. Can I use a different type of flour?
    Yes, you can use a different type of flour, but keep in mind that it might affect the texture of the final result. All-purpose flour works best for this recipe.
  2. Can I use salted butter instead of unsalted?
    Yes, you can use salted butter instead of unsalted, but remember to adjust the amount of salt accordingly to avoid an overly salty taste.
  3. Can I use a different type of oil for frying?
    Yes, you can use a different type of vegetable oil or even another frying oil of your choice.
  4. Can I omit the rose water?
    Yes, the rose water is optional and can be omitted if you prefer.
  5. How long does the dough need to rest?
    The dough should rest for 30 minutes before frying to allow it to relax and become easier to handle.
  6. How long should I fry the balls of dough?
    Fry the balls of dough until they turn golden brown, which usually takes about 5 minutes.
  7. How do I know when the syrup is ready?
    The syrup is ready when it reaches a slightly thick consistency. You can test it by dropping a small amount onto a cold plate - it should form a soft thread.
  8. How long should I let the fried balls soak in the syrup?
    Let the fried balls soak in the syrup for a few minutes to ensure they are fully coated and absorb the syrup. The exact time can vary, but 3-5 minutes is usually sufficient.

Serving dishes and utensils

Origin stories

Balah El Sham, a deliciously sweet fritter, is a staple dessert in the Middle East, particularly during the holy month of Ramadan. Its name translates to "Dates of Syria," but the dessert does not actually contain any dates. Instead, its name is thought to have originated from its similar appearance to the long, slender dates that are commonly grown in Syria. These syrup-soaked pastries are celebrated for their crisp exterior and soft, airy interior, forming a delightful contrast that has been enjoyed by many for generations. In many homes, making Balah El Sham is a cherished tradition, with the recipe often passed down through generations. It's not just a dessert, but a slice of history, carrying stories and memories of family gatherings, shared laughter, and plentiful feasts.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.