Balah El Sham: Authentic Egyptian Choux Pastry Recipe

Balah El Sham, also known as Churros in some parts of the world, is a popular and delicious Egyptian dessert. These crispy, golden-brown pastries are soaked in sweet syrup, making them an irresistible treat. While they might seem intimidating to make, this recipe breaks down the process into simple, easy-to-follow steps, ensuring you can enjoy homemade Balah El Sham any time you crave them.

## What is Balah El Sham?

Balah El Sham (بلح الشام) translates to “Levantine Dates” or “Dates of the Levant,” though the exact origin of the name is debated. It’s a type of choux pastry, similar to churros or éclairs, but with its own distinct characteristics. The key difference lies in the addition of semolina flour, which contributes to its unique texture and crispy exterior. After frying to a golden perfection, they are immediately submerged in a fragrant sugar syrup (ater), which infuses them with sweetness and moisture.

## Why This Recipe Works

This recipe is designed for both beginners and experienced bakers alike. Here’s why it’s so reliable:

* **Clear Instructions:** Each step is clearly explained, leaving no room for guesswork.
* **Precise Measurements:** Using precise measurements ensures the right consistency for the dough and syrup.
* **Temperature Control:** Paying close attention to water and oil temperatures is crucial for achieving the perfect texture.
* **Tips and Tricks:** Throughout the recipe, you’ll find helpful tips and tricks to avoid common pitfalls and achieve the best results.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

**For the Pastry (Balah El Sham):**

* 1 cup (240ml) Water
* 1/2 cup (113g) Unsalted Butter, cut into cubes
* 1/4 teaspoon Salt
* 1 cup (120g) All-Purpose Flour
* 1/4 cup (40g) Fine Semolina Flour
* 3 large Eggs
* 1 teaspoon Vanilla Extract
* Vegetable Oil, for frying

**For the Sugar Syrup (Ater):**

* 2 cups (400g) Granulated Sugar
* 1 cup (240ml) Water
* 1 tablespoon Lemon Juice
* 1 teaspoon Vanilla Extract
* 1/2 teaspoon Orange Blossom Water (optional, but recommended for authentic flavor)

## Equipment You’ll Need

* Medium-sized saucepan
* Wooden spoon or spatula
* Mixing bowl
* Piping bag fitted with a large star tip
* Deep fryer or large pot
* Slotted spoon
* Paper towels
* Large bowl for soaking the pastries in syrup

## Step-by-Step Instructions

Let’s break down the process into manageable steps:

### Part 1: Making the Sugar Syrup (Ater)

The syrup needs to cool completely before the Balah El Sham are fried, so it’s best to make it first.

1. **Combine Ingredients:** In a medium-sized saucepan, combine the granulated sugar and water.
2. **Boil and Simmer:** Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
3. **Add Flavorings:** Once boiling, reduce the heat to low and add the lemon juice, vanilla extract, and orange blossom water (if using). Simmer for about 10-12 minutes, or until the syrup slightly thickens. A good test is to dip a spoon into the syrup; it should coat the back of the spoon and drip slowly.
4. **Cool Completely:** Remove the syrup from the heat and let it cool completely. You can transfer it to a bowl and refrigerate it to speed up the cooling process. The syrup should be cold when the Balah El Sham are added.

### Part 2: Making the Balah El Sham Dough

This is where the magic happens. Follow these steps carefully to create the perfect choux pastry dough.

1. **Combine Water, Butter, and Salt:** In a medium-sized saucepan, combine the water, butter, and salt. Place the saucepan over medium heat.
2. **Melt the Butter:** Heat the mixture until the butter is completely melted and the water is simmering. It’s important that the butter is fully melted before moving on to the next step. Don’t let the mixture boil vigorously at this stage.
3. **Add Flour and Semolina:** Remove the saucepan from the heat and immediately add the all-purpose flour and semolina flour all at once. Using a wooden spoon or spatula, stir vigorously and quickly until the flour is fully incorporated and the mixture forms a smooth ball that pulls away from the sides of the pan. This step is crucial for developing the gluten and creating a cohesive dough.
4. **Cook the Dough:** Return the saucepan to low heat and continue to cook the dough, stirring constantly, for about 2-3 minutes. This process dries out the dough slightly, which is essential for achieving a crispy texture. The dough should form a thin film on the bottom of the pan.
5. **Cool Slightly:** Transfer the dough to a mixing bowl and let it cool for about 5-10 minutes. This prevents the eggs from cooking when added.
6. **Add Eggs:** Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. It’s important to incorporate each egg completely before adding the next. The dough will initially look broken and curdled, but continue mixing until it becomes smooth, glossy, and elastic. This step requires some patience, but the result is a perfectly emulsified dough.
7. **Add Vanilla Extract:** Add the vanilla extract and mix until well combined.
8. **Transfer to Piping Bag:** Transfer the dough to a piping bag fitted with a large star tip. This will give the Balah El Sham their characteristic ridged shape.

### Part 3: Frying the Balah El Sham

Frying at the correct temperature is essential for achieving a crispy exterior and a soft interior.

1. **Heat the Oil:** Pour enough vegetable oil into a deep fryer or large pot to reach a depth of about 3-4 inches. Heat the oil to 275-300°F (135-150°C). Use a thermometer to monitor the temperature. It is crucial to maintain this temperature for proper cooking. Too hot, and they’ll burn on the outside before cooking through. Too cold, and they will absorb too much oil and become soggy.
2. **Pipe the Dough:** Carefully pipe 3-4 inch lengths of dough directly into the hot oil. Use scissors or a knife to cut the dough as you pipe it into the oil. Avoid overcrowding the pot, as this will lower the oil temperature and result in uneven cooking.
3. **Fry Until Golden Brown:** Fry the Balah El Sham for about 10-15 minutes, or until they are golden brown and crispy on all sides. Turn them occasionally to ensure even cooking. They should float to the surface and puff up as they cook.
4. **Remove and Drain:** Use a slotted spoon to remove the fried Balah El Sham from the oil and place them on a plate lined with paper towels to drain any excess oil.

### Part 4: Soaking in Syrup

This is the final step that transforms the crispy pastries into a delectable sweet treat.

1. **Soak in Syrup:** While the Balah El Sham are still hot (but slightly cooled – about a minute or two after frying is ideal), immediately transfer them to the bowl of cold sugar syrup. Soak them for about 2-3 minutes, turning them occasionally to ensure they are evenly coated with syrup.
2. **Remove and Serve:** Remove the soaked Balah El Sham from the syrup and place them on a serving platter.
3. **Serve:** Serve immediately and enjoy! Balah El Sham are best enjoyed fresh, when they are at their crispiest.

## Tips and Tricks for Perfect Balah El Sham

* **Don’t Overcrowd the Pan:** Fry the Balah El Sham in batches to prevent the oil temperature from dropping too low. Overcrowding the pan will result in soggy pastries.
* **Maintain Oil Temperature:** Monitoring the oil temperature is crucial. Use a thermometer and adjust the heat as needed to maintain a consistent temperature of 275-300°F (135-150°C).
* **Cool the Dough Before Adding Eggs:** Make sure the dough has cooled slightly before adding the eggs to prevent them from cooking and scrambling.
* **Mix Eggs Thoroughly:** Be patient when mixing in the eggs. It may take a few minutes for the dough to come together and become smooth and glossy.
* **Use a Star Tip:** A large star tip will give the Balah El Sham their characteristic ridged shape, which helps them crisp up nicely during frying.
* **Fry Immediately:** It’s best to fry the piped dough immediately. If you let it sit too long, it might lose its shape.
* **Syrup Consistency:** Ensure the syrup is cold and slightly thick. If it’s too thin, it won’t coat the pastries properly.
* **Soak While Hot:** Soaking the Balah El Sham in syrup while they are still hot allows them to absorb the syrup more effectively.
* **Reheat (Optional):** If you have leftovers, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up.

## Variations and Additions

While this recipe is for classic Balah El Sham, here are a few variations you can try:

* **Different Flavorings:** Experiment with different extracts in the dough or syrup. Almond extract, rosewater, or cardamom can add a unique twist.
* **Sprinkles:** After soaking in syrup, sprinkle the Balah El Sham with chopped nuts, sesame seeds, or shredded coconut for added texture and flavor.
* **Chocolate Drizzle:** Drizzle melted chocolate over the soaked pastries for a decadent treat.
* **Stuffed Balah El Sham:** For a more elaborate dessert, you can cut the Balah El Sham lengthwise after frying and fill them with cream, custard, or Nutella.

## Serving Suggestions

Balah El Sham are traditionally served as a dessert or snack. Here are a few serving suggestions:

* **With Coffee or Tea:** Balah El Sham are the perfect accompaniment to a cup of strong Arabic coffee or sweet tea.
* **As Part of a Dessert Platter:** Include them as part of a dessert platter alongside other Middle Eastern sweets like Baklava, Kanafeh, and Maamoul.
* **For Special Occasions:** Balah El Sham are often served during Ramadan, Eid, and other special occasions.
* **As a Gift:** Package them beautifully in a box or container to give as a thoughtful gift to friends and family.

## Storage Instructions

* **Room Temperature:** Balah El Sham are best enjoyed fresh. However, you can store them at room temperature in an airtight container for up to 2 days. They may lose some of their crispness over time.
* **Refrigeration:** Refrigerating Balah El Sham is not recommended, as they will become soggy.
* **Freezing:** Freezing is also not recommended, as it will affect the texture of the pastries.

## Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

* Calories: 200-250 per serving (2-3 pieces)
* Fat: 10-15g
* Carbohydrates: 25-35g
* Protein: 2-3g

## Frequently Asked Questions (FAQs)

**Q: Why are my Balah El Sham not crispy?**
A: Several factors can contribute to this: the oil temperature may be too low, the dough may be too wet, or the pastries may not have been fried long enough. Make sure to maintain the correct oil temperature, follow the recipe precisely, and fry until golden brown and crispy.

**Q: Why are my Balah El Sham soggy?**
A: Overcrowding the pan, using oil that is not hot enough, or soaking the pastries in syrup for too long can result in soggy Balah El Sham. Fry in batches, maintain the correct oil temperature, and soak for only 2-3 minutes.

**Q: Can I use a different type of flour?**
A: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. However, keep in mind that the texture may be slightly different. Semolina flour is a key ingredient for the authentic Balah El Sham texture and should not be substituted.

**Q: Can I make the dough ahead of time?**
A: It’s best to fry the Balah El Sham dough immediately after making it. If you let it sit for too long, it may lose its shape.

**Q: Can I use honey instead of sugar syrup?**
A: While you can use honey as a substitute for sugar syrup, it will alter the flavor and texture of the Balah El Sham. Traditional Balah El Sham are soaked in sugar syrup (ater).

**Q: What is orange blossom water?**
A: Orange blossom water is a fragrant floral water made from the blossoms of the orange tree. It is commonly used in Middle Eastern desserts and adds a unique flavor. You can find it at Middle Eastern grocery stores or online.

## Conclusion

Making Balah El Sham at home is a rewarding experience that allows you to enjoy a taste of Egyptian culinary tradition. With this detailed recipe and helpful tips, you can easily create these crispy, sweet pastries in your own kitchen. So, gather your ingredients, follow the steps, and prepare to indulge in the irresistible flavors of homemade Balah El Sham!
Enjoy the process, and happy baking!