🍩 Balah El Sham (Syrup-Soaked Fried Choux)

Method

1. Make the syrup: put the 2 cups of sugar with 1 cup of water in a pot over medium heat and stir until the sugar dissolves.

2. Boil for 10 minutes without stirring, adding the juice of the half lemon in the last 2 minutes, then let it cool completely.

3. In another pot, heat 1 cup of water with the 2 tbsp butter and a pinch of salt over medium heat until the butter melts and the water boils.

4. Add the 1 cup of flour all at once (mixed with the starch if using) and stir hard with a wooden spoon for 2–3 minutes until the dough forms a ball and pulls away from the sides of the pot.

5. Move the dough to a bowl and let it cool for 5–10 minutes until just warm.

6. Add the 3 eggs one at a time, beating after each until absorbed, plus the vanilla if using, until the dough is smooth and glossy.

7. Put the dough in a piping bag with a star nozzle, and heat the oil in a deep pot over low heat until warm, about 150°C.

8. Pipe 5 cm fingers into the warm oil, cutting them with oiled scissors, without crowding the pot.

9. Gradually raise the heat to medium and turn the fingers for 8–10 minutes until puffed, deep golden and crisp.

10. Lift them out and dip them straight away, still hot, into the cold syrup, turning for 1 minute, then drain on a sieve.

11. Arrange the balah el sham on a plate and serve cold or at room temperature.

💡 2 more secrets for this dish in the Tahwa app (Plus).