How to prepare Balah al-Sham in the way of sweet shops

Balah al-Sham is one of the best and most famous types of sweets famous in Arab countries and in the Levant, whose work many Egyptian families prefer For its distinctive taste and ease of preparation, at home, on cold days and with the entry of winter, Some feel cold, leading to hunger, and look for any food or dessert that helps to feel full at the same time. is preferred by many family members, such as the Balah al-Sham candy, which we review how it works in this article, according to steps that can be easily applied at home.

Balah al-Sham is one of the most beautiful eastern sweets that many people prefer. It can be made at home and healthily than Balah al-Sham, which is available in the sweet shops. What is the way Balah al-Sham works? The answer is: You can now do Balah al-Sham more than one way at home in simple and easy steps, as it is one of the most favourite eastern desserts in the Arab country.

Ingredients for the preparation of Balah al-Sham:

• One and a half cups of flour.
• Six eggs.
• Eight tablespoons of butter or vegetable oil.
• A teaspoon of liquid flannel.
• A glass of water.
• Vegetable oil for frying.

sherbet Balah Al-Sham Components:

• Two cups of sugar.
• A glass of water.
• A tablespoon of lemon juice.

How Balah al-Sham works:

1. Prepare the diameter by placing water and sugar on the heat to boil, then add the lemon juice and leave on the heat for 2 minutes.
2. Mix the water with the butter in a saucepan and place on the heat until the ingredients boil, then remove the saucepan from the heat and add the flour gradually, stirring quickly so that no blocks of dough form, and add the rest of the flour, stirring until the dough form
3. Return the dough to the heat, stirring for 1 minute, then remove from the heat, put it in the electric dough and knead it slightly.
4. Gradually add the eggs after the dough has completely cooled, adding the eggs after another, stirring, add the flannel and whisk them slightly with the dough.
5. We put the Balah El-Sham paste in a sweet bag.
6. Heat the oil in a deep saucepan. Before it heats up, we start by pressing the kernels by pressing the sweet bag, cutting the kernels five centimetres long or as desired. We leave Balah al-Sham in the oil until it is reddened, we take it out and put it in the diameter we prepared beforehand, then half of it and serve it in a special dish.

Components of the modus operandi of Balah al-Sham without eggs:

• - Two and a half cups of water.
• - Two cups and one quarter of the flour sifted.
• - One third of a cup of diameter is ready.
• - One third of a glass of vegetable oil.
• - A pinch of salt.
• - sherbet to drink Balah al-Sham.

How to prepare Balah al-Sham without eggs:

1. - Put water in a deep saucepan on the heat to boil, then add oil and diameter, let the ingredients boil with constant stirring and add a sprinkle of salt.
2. - Add the flour gradually, stirring quickly and continuously until we have a homogenous paste.
3. - Knead the dough in the food preparation so that we get rid of the blocks.
4. - Place the dough in a sweet bag and transfer the mussels in deep oil.
5. - Take the sham beads out of the oil and put them in the diameter.
6. - Drain the sham from the diameter, serve with coffee.

Components of Balah al-Sham's crunchy work:

• A tablespoon of starch.
• Ready and cold diameter.
• A glass of flour.
• A quarter cup of oil.
• Quarter of a teaspoon of saffron.
• Three quarters of the cup of water.
• A pinch of salt.
• A teaspoon of powder cardamom.
• Three to four eggs (depends on the size of the egg).
• A pinch of saffron.

How to prepare the crunchy Balah al-Sham:

1. Mix starch, cardamom, flour and salt in a well-deep bowl, then set aside.
2. Put water, saffron and oil in a small saucepan on fire while mixing them well, leaving the mixture to boil.
3. Add the flour mixture to the saucepan when the water is boiling, constantly stirring them together to become a well-knit and non-sticking mass.
4. Place the formed dough in the dough bowl, turn on the stirring racket to take the hot air out of it until slightly cooled, then gradually add the eggs to it (each egg individually) with the dough running after each egg until completely disappearing.
5. Place the dough in the decorating bag to be a star funnel shape, then place the rings of the Levant dough on a tray lined with buttermilk paper to place in the freezer slightly to hold together.
6. Place the cooled rings in a frying pan of heavy oil on fire, stirring them from time to time using a spoon with holes until browned on both sides.
7. Remove the levee from the oil and place it in the diameter directly, then filter it from the diameter before serving.

In the end, I hope you have found what you are looking for in this subject, and that it has helped you to explain the best way to prepare Balah al-Sham as a quick, and know the most important tips for its success. You can also find out how ordinary basbousa works as fast and simple as the previous link.

Thanks for reading ❤

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