GRANDMA�S BALAH EL SHAM

GRANDMA�S BALAH EL SHAM

INGREDIENTS

FOR THE VANILLA SUGAR SYRUP:

•  1 cup water
•  1/2 teaspoon vanilla extract or 1 powdered vanilla packet
•  2 cups (400g) granulated sugar
•  A squeeze of lemon, about 1/2 teaspoon

FOR THE FRITTER (BALAH EL SHAM) DOUGH:

•  5 large eggs
•  1 1/2 cup water
• 1/2 cup (4oz/ 114g) unsalted butter*
•  Vegetable oil, for deep frying
•  2 cups (240g) all purpose flour
•  1/4 teaspoon salt
•  2 teaspoons vanilla extract or 10 packets powdered vanilla *

 FOR GARNISH: (OPTIONAL)

 Pistachios

INSTRUCTIONS

FIRST  TO MAKE THE VANILLA SUGAR SYRUP

In the small saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat.

Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for 

longer it could thicken too much and become candy-like and not pourable. Stir in the vanilla.

Transfer to a large bowl and allow to cool to room temperature before dipping the fritters..

THEN TO MAKE THE FRITTERS

In a small bowl, whisk together the flour and salt. Set aside.

In a medium saucepan over medium-high heat, combine together the water and butter. Bring to a boil.

Immediately add the flour mixture all at once, stirring constantly with a spatula or wooden spoon, until the dough is well combined, comes together in one mass and pulls cleanly from the sides of the pan. Turn out onto a plate, cover with plastic wrap and let it cool briefly until no longer hot; 15 to 20 minutes. It OK if its still warm.

Transfer the dough to a mixer fitted with the paddle attachment (or a bowl and spoon). With the mixer turned on medium speed, drop in the eggs, one at a time, beating well after each addition. Make sure that each egg is incorporated before adding the next. Mix in the vanilla.

Transfer the dough to a pastry bag fitted with a medium or large star tip; ideally one with 16 points. The more the points of the tip, the more the grooves the fritter will have, but any star tip will work,

In a frying pan (the larger it is, the faster you'll finish), pour enough oil to fill 1 inch/2.5 cm high. Heat the oil over medium until its very warm. If you stick your finger in the oil, it should feel comfortably hot. Don't let it get too hot, or the fritter won't puff properly and the texture will turn out less than perfect.

As soon as the oil reaches the right temperature, start piping the dough directly over the oil, into 2.5 inches/6cm fluted fingers, cutting through with scissors. (Tip: Dip the scissors tips in oil for stick-free cutting). Don't overcrowd the pan as the fritters will expand dramatically.

Still over medium heat, fry the fingers, turning them occasionally, until deep golden brown in color. The longer you fry them, the crunchier they'll be on the outside, so be patient with them. Repeat with the second batch, but remove the frying pan from the heat and allow the oil temperature to drop down again to very warm, before piping the rest.

Transfer the fritters to drain on some paper towels for a few minutes. Then while still hot, dip the fritters into the cooled syrup, tossing and turning them to make sure they're well coated. Transfer fritters to a sieve that has been placed over a bowl, and allow excess syrup to drip.

Arrange on a serving platter and sprinkle with pistachios, if desired. Enjoy warm or a room temperature. Best served within a few hours of frying to maintain its crunchy exterior. Store covered with foil, that has been poked with holes, so it doesn't soften. Happy Cooking TimeJ