How to make Balah Al Sham with Chantilly cream Written by: Ghadeer Shams El Din Last updated: 05:54, May 10, 2017 Related Stuffed Balah Al Sham method How to fry Balah Al Sham Balah Al Sham method with cream How to make
sherbet for Balah Al Sham Contents 1 Balah Al Sham 2 Preparing Balah Al Sham with cream 3 Balah Al Sham with saffron and cream Tulumba Balah al-Sham is one of th
e traditional Arab sweets that are served in small kiosks on the sides of the street, especially during the month of Ramadan. Because it contains calories that compensate the fasting person for what he lost during fasting, in addition to being one of the favorite sweets for children; Because of its delicious taste, many good flavorings can be added to it to increase its flavor, such as: cream that adds a different texture with the crunch of Balah Al Sham. 0 seconds of 0 secondsVolume 0% Preparing Balah Al Sham with cream the ingredients a cup of flour. a glass of water. Half a cup of butter. Three eggs. pinch of salt. A teaspo
on of vanilla. Cold Qatar. Whipped cream Chantilly. Crushed pistachios for garnish. Vegetable oil for frying. How to prepare Put the butter i
n a saucepan over a medium heat, then add the water, and leave the mixture until it begins to boil. Slowly add the flour, stirring constantly, until all the liquid is absorbed. Remove the pot from the heat, leave the mixture to cool and put it in the electric mixer. Add eggs one at a time, whisking the ingredients continuously until you get a soft, semi-liquid dough. Put the dough in a pastry bag, then heat the oil over a medium heat. Shape the dates directly into the oil and fry until g
olden. Lift the sham from the oil and drain it on kitchen towels, then put it in the syrup, and leave it aside until you finish frying the whole amount of dough. Slit the bean lengthwise, then stuff it with cream and garnish with pistachio nuts. Balah Al Sham with saffron and cream the ingredients Four eggs. Half a teaspoon of vanilla. A cup of each of the flour. a glass of water. Pinch of saffron. pinch of salt. tablespoon of butter. Rose and crushed pistachio jam for garnish. Half a cup of milk. A cup and a half of the Albanian cream. Three tablespoons of powdered sugar. A sprinkle of vanilla. Qatar is ready and cool. How to prepare Put the cream and milk in a deep bowl, add sugar and vanilla t
o them, and beat the ingredients on high speed until the mixture holds together and you get a thick cream. Place the cream in the refrigerator for at least thirty minutes before use. Put the water and saffron in a saucepan over high heat until the mixture boils. Sift the flour with the vanilla, and salt, then put the whole mixture in the water and mix quickly with a hand whisk until you get a cohesive dough.