Balah El Sham (Arabic Mini Churros)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    304

This is a popular dessert throughout the Middle Eastern countries especially during the month of Ramadan. Crunchy mini churros deep fried to perfection and then soaked in a thick sugar syrup, the perfect sweetness with a delicious crunch. They are best enjoyed the day they are made.

recipe updated Feb 15, 2025

Ingredients

  • Butter icon
    Butter
    115 g
  • All purpose flour icon
    All purpose flour
    240 g
  • Pistachios icon
    Pistachios
    as needed
  • Caster sugar icon
    Caster sugar
    400 g
  • Water icon
    Water
    595 g
  • Lemon juice icon
    Lemon juice
    ½ teaspoon
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Salt icon
    Salt
    ¼ teaspoon
  • Egg icon
    Egg
    5
  • Vegetable oil icon
    Vegetable oil
    as needed

Tools

  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Paper towels
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Bowl - large
  • kCook icon Piping bag
  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Fit stir tool to kCook bowl
  2. Add caster sugar, water, lemon juice and vanilla extract to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Cook with filler cap removed - 5 min, 95°C, speed 1
  6. Pour syrup into bowl
  7. Set aside and let cool
  8. Fit a piping bag with a star nozzle and set aside
  9. Clean kCook bowl
  10. Fit stir tool to kCook bowl
  11. Add water and butter to the kCook bowl
  12. Fit kCook bowl to kCook Multi
  13. Attach lid to kCook bowl
  14. Heat with filler cap removed until melted - 3 min, 95°C
  15. Then add all purpose flour, salt and vanilla extract to the kCook bowl
  16. Mix with filler cap removed - 3 min, speed 7
  17. Add egg to the kCook bowl gradually while machine is running
  18. Mix with filler cap removed - 1 min, speed 8
  19. Mix with filler cap removed - 30 sec, speed 12
  20. Transfer mixture to piping bag then set aside
  21. Line a clean plate with paper towels
  22. Add vegetable oil to a clean large saucepan
  23. Heat - low heat
  24. Pipe the dough directly over the warm oil, shaping 6 cm fluted fingers
  25. Fry until golden brown - medium heat
  26. Transfer churros onto the prepared plate
  27. Dip the drained churros in the cooled vanilla syrup until coated
  28. Place onto cooling rack
  29. Repeat the same with the rest of the mixture
  30. Sprinkle with pistachios
  31. Serve
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