How to Make Balah El Sham (Sweet Mini Churros)

Learn how to make Balah El Sham, a popular Middle Eastern dessert made of crispy mini churros soaked in sweet syrup. Light and golden on the outside with a soft center, these treats are simple to prepare once you understand the timing and texture. They’re perfect for sharing with family, serving at gatherings, or enjoying as a homemade dessert.

Tools You Will Need:

1. Medium pot
2. Small pot (for syrup)
3. Frying pan or deep pot for oil
4. Piping bag
5. Star piping tip
6. Spatula
7. Mixing spoon
8. Heat-proof bowl
9. Cooling rack or plate with paper towels
10. Oil thermometer (optional but helpful)

Ingredients:

For the Syrup:

1. 2 cups sugar
2. 1 cup water
3. 1–2 teaspoons lemon juice
4. 1 teaspoon vanilla (optional)

For the Dough:

1. 1 cup water
2. ¼ cup butter
3. 1 cup all-purpose flour
4. 2 eggs
5. 1 teaspoon vanilla
6. Pinch of salt
7. Oil for frying

1. In a small pot, add water + sugar and stir once.
2. Bring it to a gentle simmer over medium heat.
3. Add lemon juice to prevent crystallizing.
4. Let it cook until the syrup slightly thickens (about 8–10 minutes).
5. Turn off heat, add vanilla if using, and let the syrup cool completely.
6. Tip: It should be thick but still pourable.
7. Common mistake: Do not boil aggressively – the syrup will get too thick.

1. In a medium pot, heat water + butter + pinch of salt until the butter melts.
2. Reduce the heat and add flour all at once.
3. Quickly stir with a spoon until a dough ball forms.
4. Continue stirring for 1-2 minutes over low heat to dry it slightly.
5. Remove from heat and allow the dough to cool for 5-7 minutes.
6. Add eggs one at a time, mixing thoroughly after each.
7. Add vanilla and continue mixing until smooth.
8. Texture cue: dough should be thick but soft enough to pipe.
9. Warning: if dough isn’t too hot, the eggs will cook – let it cool first.

1. Attach the star tip to your piping bag.
2. Fill the bag with dough using a spatula.
3. Press the dough down so there are no air pockets.
4. Set aside until the oil is ready.

1. Add enough oil to your frying pan or pot (about 2 inches deep).
2. Heat on medium until it reaches 325–350°F.
3. If you don’t have a thermometer, test by dropping a tiny bit of dough—
4. If it rises slowly, oil is ready.
5. If it burns instantly, oil is too hot.
6. If it sinks and sits, oil is not hot enough.

1. Hold your piping bag over the hot oil.
2. Squeeze out a strip of dough about 2–3 inches long and cut it with scissors into the oil.
3. Fry a small batch at a time—do not overcrowd.
4. Let them fry until golden brown, turning occasionally.
5. Use a slotted spoon to remove them and place on paper towels.
6. Safety note: Hot oil can splatter, so pipe carefully and at a safe distance.

1. Once slightly cooled, place the fried pieces into the syrup.
2. Let them soak for 20–30 seconds.
3. Remove and place them on a plate or cooling rack.
4. Repeat until all churros are coated.
5. Warm churros absorb syrup better than hot ones.

1. Serve warm or at room temperature.
2. Optionally top with nuts, powdered sugar, or a drizzle of extra syrup.

1. Dough too thick: Add a tiny splash of water and mix again.
2. Burning too fast: Oil is too hot-lower the heat.
3. Syrup not coating well: Syrup may be too cold or too thick-warm it slightly.
4. Flat churros: Make sure you use a star top and dough is mixed well.