I enjoyed these wonderful fritters many times during my travels in the Arabian Peninsula, and especially at daily Iftar buffets prepared in the holy month of Ramadan. Though this sweet contains no dates, its name, Balah al-Sham, translates as “Syrian dates,” as they look like a variety of dates found in Syria. These deep-fried, crispy little cylinders, drenched in a fragrant sweet syrup, are the forerunner of the Spanish churro. These sweet fried fritters can be found in all of the Arab Gulf countries, and in Egypt and Lebanon, where it is also called Balah al-Sham, and in Syria, where it is oddly called Asabi’ Zaynab (the fingers of Zaynab). No one can truly claim that this sweet originated in their country since fried pastries have been a common method of making desserts for hundreds of years. These fritters are at their best when eaten the day they are made.
Makes: from 15 to 20 pieces
Prep time: 40 minutes
Standing time: 35 minutes
Cooking time: 35 minutes
INGREDIENTS:
- 1/2 recipe Orange Blossom Syrup
- Neutral-flavored oil, for deep-frying
- 4 tablespoons finely chopped walnuts, for garnish
BATTER:
- 2 tablespoons unsalted butter
- 11/4 cups (300 ml) water
- 11/2 cups (180 g) all-purpose flour
- 1 large egg, beaten
- 2 teaspoons rosewater
- 1/4 teaspoon ground cardamom
INSTRUCTIONS:
- Make the Orange Blossom Syrup. It’s important to do this first as the syrup needs time to cool.
- To make the Batter: Melt the butter in a medium saucepan over medium-low heat. Add the water and bring to a boil. Remove the saucepan from the heat and let stand for 3 minutes. Gradually stir in the flour and continue stirring until a smooth batter is formed. Cook over low heat for 3 minutes, stirring constantly. Turn off the heat (but leave the pan on the heating element), cover, and allow to cook in its own steam for 20 minutes. Remove from the stovetop and allow to cool for 10 minutes.
- Stir the egg, rosewater and cardamom into the Batter and set aside.
- Pour about 2 inches (5 cm) of oil into a medium saucepan and set over medium heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
- Place the Batter in a cloth pastry bag with a zigzagged nozzle edge that has a 1/2 to 3/4-inch (1.25 to 2-cm) opening. Squeeze the Batter through the nozzle into the oil in about 3-inch (7.5-cm) lengths, cutting the Batter from the nozzle with a knife. Deep-fry the fritters in batches, squeezing just enough lengths of dough to cover the top of the oil, until golden brown, turning over once. Remove with tongs and place in the Orange Blossom Syrup for a few moments. Remove and place in a strainer and allow to drain. Place on a serving platter and sprinkle with the walnuts. Serve immediately or within the same day they are made.
