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Method of operation of Balah al-Sham

Method of operation of Balah al-Sham

Balah al-Sham originally comes from Syrian cuisine where it was first made there and then spread in the Arab country and may be called different names from region to region but the recipe and the taste is the same it is a dough fried in oil and then put in diameter and so it tastes great and crispy .

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes


  • 2 eggs
  • 1 cup of white flour
  • ½Cup of water
  • ½Cup of oil
  • 1 tablespoon cornstarch
  • ½Teaspoon salt
  • Pinch of sugar
  • ½Teaspoon vanilla
  • Cold diameter

Method of preparation

  1. Put the flour in a bowl, add cornstarch on top and stir well .
  2. Put in a deep saucepan water, oil, salt and sugar, stir and put the pot on the fire until the water boils .
  3. After boiling add the flour and starch mixture and stir over medium to low heat until the flour clumps and the liquid is completely absorbed .
  4. Put the dough in a bowl, let it rest a little, then add an egg and stir until the egg disappears completely, then add the second egg with vanilla and knead until well mixed with the dough .
  5. Put the dough in the pastry bag and shape it to taste then put oil in a deep saucepan and warm it a little and then put the pieces of mussels on medium to quiet heat and turn them until they acquire a golden color on all sides .
  6. Bust mussel tea from the oil and put the pieces in a cold country and even enjoy cutting diameter then drain the diameter of the excess and put it aside until cooled thus, mussel tea ready for delivery .

id bihi mohamed


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