Balah al-Sham (Deep-Fried Syrup Pastries)

Ingredients

• 300 g flour
• 100 g powdered milk
• 100 g starch (cornstarch)
• 100 g butter
• 5 eggs
• 400 g water
• Oil for frying
• Thick syrup (shira/qatir)
• Recipe for Balah al-Sham from our friend and cook on Shou Tabkhin Al-Youm:
• Um Taha Al-Hamwi
• Click Um Taha’s name to visit her page on our site and discover her delicious desserts.
• For more of Um Taha’s sweets, see: Walnut Maamoul

Method

1. Sift the flour, starch, and milk powder and set them aside.
2. In a pot put the water and butter on the heat and reduce the flame slightly until the butter fully melts and the water boils; then add the flour gradually while continuing to stir over low heat.
3. When you obtain a cohesive dough, turn off the heat and let it cool.
4. When the dough has cooled, add the eggs one by one while beating with an electric whisk until you get a smooth, sticky dough.
5. Place the balah al-sham dough in a piping bag and shape it as shown in the picture.
6. Fry them in cold oil and do not stir them until the pieces puff up; then stir them until they turn golden.
7. Dip the balah al-sham into very cold syrup immediately after removing them from the oil; leave them for about ten minutes, then drain them well and place them on the serving plate.
8. Balah al-Sham method from a friend and cook on Sho Tabkhin Al-Youm:
9. Umm Taha Al-Hamwi
10. Click Umm Taha's name to visit her page on our site and discover her wonderful recipes
11. For more of Umm Taha's sweets here's the link: date-filled maamoul with walnuts