Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is one of my favorite Egyptian desserts that my mom used to make while we were growing up. Serve hot or cooled.

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Recipe Summary test

prep:
30 mins
cook:
26 mins
additional:
10 mins
total:
66 mins
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water and 1 cup sugar in a saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir 1 teaspoon vanilla extract into the syrup; let cool.

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  • Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a bowl; allow to cool, about 5 minutes.

  • Flatten batter into the bottom of the bowl. Add eggs, 1 at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla extract; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.

  • Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.

  • Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

184 calories; protein 1.1g; carbohydrates 13.4g; fat 14.3g; cholesterol 18.6mg; sodium 37.4mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
05/20/2020
Loved it Read More

Most helpful critical review

Rating: 1 stars
07/03/2019
The proportions are way off with this recipe. I couldn't even finish making it. I should have looked for other Balah el Sham recipes before trying this one. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
10/02/2021
This recipe requires way too much oil, and too little flour to actually form a dough. 1/4 cup oil is more than enough for the cooking process. I had to add almost 1 and 3/4 cups extra flour due to it being too oily and to form a dough. But yet was still too oily. After all the adjustments the cooking process was fine and it tasted good. I also had to add more sugar to the syrup as it was not thick enough to hold onto the pastry. Please adjust your recipe as it was very difficult to adjust. Read More
Rating: 1 stars
07/03/2019
The proportions are way off with this recipe. I couldn't even finish making it. I should have looked for other Balah el Sham recipes before trying this one. Read More
Rating: 5 stars
05/19/2020
Loved it Read More
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