BALH EL SHAM

BALH EL SHAM

1 cup flour
1 cup water
1/2 cup mix [ unsalted butter & corn oil ]
3 eggs


1- put the butter and oil on the {cold} water then bring it to a boil, {don't ever put the water on the heat first, just add the butter to the cold water then put it on heat}

2- remove from the heat then add the flour at once and mix it very well then let it to cool for 15 minuts.

3- beat eggs in a small bowl with 1/4 tsp vanilla.

4- add the beaten egg to the dough but not at once and then mix it with a wooden spoon until well mixed, u'll find the dough is too sticky but this is normal.

5- use balah el sham funnel to make the fingers and u'll need to use some oil when u cut the dough by ur hand because as I told u it's too sticky .

6- fry the fingers in a deep frying pan and always keep the oil over a medium heat.

After done frying, transfer balah el sham fingers to el sharbat
{ 2 cups sugar, 1/2 cup water, 1 tsp lemon juice }

Keep it in the sharbat for 5 minutes then remove it to a large plate for serving, dust it with ground pistachios.

put it in the fridge for 1-2 hours before serve it.

From Niveen, A Shellwaya who shared this with me before last Ramadan. I think I like these sweets more than my husband.