Recipe: Appetizing Balah el Sham (Egyptian churros)

Balah el Sham (Egyptian churros). In Persian cuisine its called باميه Bamiyeh and In Arabic or Egyptian cuisine its called بلح الشام Whereas in Spanish cuisine you call them Churros. The only difference is that in. Great recipe for Balah el Sham (Egyptian churros).

Balah would get Churro's grooved, tanned and handsome looks, and Doughnut's soft, squishy heart. Will be like all tough guy and crunchy on the outside, and sweet and tender like a teddy bear on the inside. Balah El Sham might not be as tall as Churro, or as chubby as Doughnut, but sure is downright tasty! You can have Balah el Sham (Egyptian churros) using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Balah el Sham (Egyptian churros)

You need 1 cup of milk.
You need 3/4 of cup+ 1 tbsp flour.
Prepare 1 tbsp of butter.
It's 1/4 tsp of salt.
You need 2 of large or 3 small eggs.
Prepare of For sugar syrup:.
You need 1 1/4 cup of sugar.
You need 1 cup of water.
It's 1 tbsp of rose water/ lemon juice/ orange syrup.
It's 3-4 of green cardamoms.
You need of For decorating:.
Prepare 1/4 cup of pistachios / dry fruit of your choice powder.

Balah El Sham is one of those old. The only difference is that in all the Middle Yeast we dip them in sugar syrup after deep frying and coat them in some pistachios. Qatayef (mini stuffed pancakes) Made with sugar, flour, lime, and vanilla and deep-fried, this crispy Egyptian dessert, called balah el sham, is a delightful finger food. Tulumba or Bamiyeh is a deep-fried dessert found in Ottoman cuisine and the regional cuisines of the former Ottoman Empire, and ultimately originated in the Levant.

Balah el Sham (Egyptian churros) step by step

In a sauce pan add milk and butter and let the butter melt..
Add the flour and mix well with the help of a whisk/ spatula. You can mix it away from flame and then cook it on flame for 30 seconds. The dough will come together..
Now remove it in a separate bowl and add eggs one at a time till the eggs are mixed well. Use electric beater, hand whisk or a wooden spatula. Mix till the dough comes together again..
Now take a piping bag or any plastic mold you have and fill it with the dough..
Now pre heat oil for deep frying. Add the batter while cutting with scissors the lenght you desire. Oil should be medium hot..
Now cook on medium low flame for 3-4 minutes. When they turn golden brown, remove in a bowl..
Now dip them into prepared sugar syrup, toss and remove..
Decorate with pistachios powder and serve..

It is a fried batter soaked in syrup, similar to jalebis and churros. Even though tulumba (lit. pump) was named after a special tool used to make it—a kind of syringe with a star-shaped nozzle—in Iranian cuisine they call it bamiyeh; in Egypt balah el-sham, and datli in Iraq; while in the rest of the Arab world tulumba fritters are also known as asabe Zainab (lit. Even though tulumba (lit. pump) was named after a special tool used to make it—a kind of syringe with a star-shaped nozzle—in Iranian cuisine they call it bamiyeh; in Egypt balah el-sham, and datli in Iraq; while in the rest of the Arab world tulumba fritters are also known as asabe Zainab (lit. 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. This is one of my best Egyptian desserts that my sister used to make while we were growing up.