EgyptianEgyptian Balah el-Sham
Choux dough piped into ridged fingers, fried slowly from warm oil until crisp, puffed and golden, then dipped in cold syrup. Crisp outside and soft inside, a Ramadan favorite from Egyptian sweet shops.
Makes: About 30 pieces
Jump to ingredients & methodMethod
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
12 minutesMedium heatMake the syrup: boil the sugar with the water for 10 minutes, add the lemon juice and let it cool completely.
Success cueA syrup slightly thicker than for katayef.
- 02
Dough
5 minutesLow heatBring the water, butter and salt to a boil in a pan. Add the flour and cornstarch all at once and stir hard over low heat for 2 minutes until the dough forms a ball and leaves the sides of the pan.
Success cueA smooth ball that leaves a thin film on the pan.
- 03
Eggs
15 minutesLet the dough cool for 10 minutes, then beat in the eggs one at a time with the vanilla until smooth and glossy.
Success cueGlossy dough that falls from the spoon in a thick V.
- 04
Piping bag
3 minutesSpoon the dough into a piping bag with a large open star tip.
Success cueA full bag with no air pockets.
- 05
Frying
30 minutesMedium heatHeat the frying oil only until warm, about 150°C. Pipe 6 cm fingers straight into the oil, cutting them with wet scissors, and fry a few at a time, raising the heat slowly, until puffed and deep golden.
Success cuePuffed, ridged and deep golden all over.
Watch outHot oil burns badly; keep children away and never leave the pan.
- 06
Syrup
5 minutesDrop the hot pieces into the cold syrup for 1 minute, then lift them onto a plate.
Success cueShiny with syrup and still crisp.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The ridges from a star tip are not only for looks: they let steam out so the fingers fry evenly without bursting.
- • Start in warm oil and raise the heat slowly; very hot oil seals the outside and the dough bursts.
- • Pipe straight into the oil so the ridges keep their shape.
Common mistakes
- • Frying in oil that is already very hot, so the fingers burst and stay raw inside.
- • Adding the eggs to hot dough, which cooks them.
- • Dipping hot pieces in hot syrup, so they turn soggy.
Substitutions
- • Instead of butter: the same weight of oil
- • Instead of cornstarch: 15 g more flour
Serving ideasServe at room temperature on a flat plate, with tea after iftar.
Potential allergens
Wheat / gluten, Milk, Egg
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why did my balah el-sham burst in the oil?
The oil was too hot at the start or the dough was too stiff. Start at about 150°C and add the last egg only if the dough is still thick.
How is it different from churros?
It uses a similar choux dough, but it is fried slowly from warm oil, so it puffs more, and it is soaked in syrup instead of rolled in cinnamon sugar.
Why is it soft and soggy?
It was not fried long enough, or the syrup was hot. Fry until deep golden and use cold syrup.
Can I make the dough ahead?
Yes, a few hours ahead, covered in the fridge. Let it come back to room temperature before piping.
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