Balah El Sham (Fluted Fritters)


-Place water and butter in a pan on medium heat until boiling.
-Sift flour, salt, and semolina flour.
-At the same time add the flour mixture and the butter to the water and mix well until the dough is light and soft and the dough does not stick to the pan. Remove from heat.
-Add the first egg and mix it well with the dough. Add the second egg making sure you don?t add another egg until the previous one is totally combined with the dough. Repeat until all eggs are added.
-Place the dough in a pastry bag with the large star shaped tip.
-Heat oil in a deep fryer to 350 degrees.
-Pressing the pastry bag, cut the dough close to the oil with scissors when around 1 ? inches long. Leave the dough until it turns a golden color. Repeat making sure not to put too much of the dough in the oil at once.
-As you remove the pieces from the oil, first place on a paper towel then dip directly into the cool syrup. Take out of the syrup and place onto a serving tray.

*The syrup is a mixture of one part water and two parts of sugar brought to a boil with a few drops of lemon juice and then cooled.



1 cup water
1/4 cup butter
1 1/2 cup flour
1/4 teaspoon salt
1 tablespoon soft semolina flour
4 eggS
frying oil
cold sugar syrup*
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