Balah el Sham (Egyptian churros). In Persian cuisine its called باميه Bamiyeh and In Arabic or Egyptian cuisine its called بلح الشام Whereas in Spanish cuisine you call them Churros. All Reviews for Balah el Sham (Egyptian Choux Pastry). The proportions are way off with this recipe.

Balah El Sham is one of those old as time pastries with a million names, depending on where you are. It's popular in most parts of the Middle East, and some Eastern European countries in different forms. Like churros, it's essentially fried pate a choux that gets a dunk in sugar syrup. You can have Balah el Sham (Egyptian churros) using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Balah el Sham (Egyptian churros)

It's 1 cup of milk.
You need 3/4 of cup+ 1 tbsp flour.
You need 1 tbsp of butter.
It's 1/4 tsp of salt.
Prepare 2 of large or 3 small eggs.
You need of For sugar syrup:.
It's 1 1/4 cup of sugar.
It's 1 cup of water.
It's 1 tbsp of rose water/ lemon juice/ orange syrup.
You need 3-4 of green cardamoms.
You need of For decorating:.
It's 1/4 cup of pistachios / dry fruit of your choice powder.

African Egyptian North African World Cuisine. Balah el Sham (Egyptian Choux Pastry). Learn how to cook Egyptian Balah El Sham Recipe. Balah el Sham is typically a fluffy choux pastry, fried then dunked in the heavy syrup.

Balah el Sham (Egyptian churros) instructions

In a sauce pan add milk and butter and let the butter melt..
Add the flour and mix well with the help of a whisk/ spatula. You can mix it away from flame and then cook it on flame for 30 seconds. The dough will come together..
Now remove it in a separate bowl and add eggs one at a time till the eggs are mixed well. Use electric beater, hand whisk or a wooden spatula. Mix till the dough comes together again..
Now take a piping bag or any plastic mold you have and fill it with the dough..
Now pre heat oil for deep frying. Add the batter while cutting with scissors the lenght you desire. Oil should be medium hot..
Now cook on medium low flame for 3-4 minutes. When they turn golden brown, remove in a bowl..
Now dip them into prepared sugar syrup, toss and remove..
Decorate with pistachios powder and serve..

It is so sweet, but you can just drizzle it with some honey for a lighter variation. Making Balah el sham has been on my bucket list for a long time. Crispy from outside and so moisty and syrupy inside. So famous in all Middle eastern countries. In my searching,I discovered that In some western countries like spain,they call it Churros and they dip it in chocolate.