Balah El Sham is a cornerstone of Middle Eastern desserts, famous for its crispy exterior, soft interior, and often served with cream or simply soaked in syrup. But what if we added a modern, innovative twist to this traditional sweet?
Today, we present a recipe for “Cheese-Stuffed Balah El Sham,” a unique experience that combines the sweetness of syrup with the rich, savory flavor of Almanfoush Kashkaval Cheese. This recipe will transform the classic dessert into a new and distinctive dish, proving that culinary creativity knows no bounds when you use high-quality ingredients.
Ingredients:
For the Balah El Sham Dough (Choux Pastry):
Water: 1 cup.
Flour: 1 cup.
Vegetable Oil: ¼ cup.
Large Eggs: 3.
Sugar: 1 teaspoon.
Salt: a small pinch.
Vanilla Extract: 1 teaspoon.
For the Rich Cheese Filling:
Almanfoush Kashkaval Cheese: ½ cup, finely grated (for a rich and distinctive flavor).
For Frying and Serving:
Abundant vegetable oil for deep-frying.
Cold, thick sugar syrup (Attar).
Instructions: Creativity in Every Step
Prepare the Choux Pastry:
In a saucepan over medium heat, combine the water, oil, sugar, and salt. Bring the mixture to a boil.
Add the flour all at once and reduce the heat. Stir vigorously with a wooden spoon for about 2 minutes until a cohesive dough forms that doesn’t stick to the sides of the pot (this step is crucial for success).
Transfer the dough to another bowl and let it cool slightly for 10 minutes.
Incorporate the Eggs:
Begin adding the eggs to the warm dough, one at a time. Do not add the next egg until the previous one is fully incorporated. Use an electric mixer or a strong spoon.
After all the eggs are mixed in, add the vanilla and mix well until you have a smooth, elastic dough.
Shape and Stuff the Balah El Sham:
Place the dough in a piping bag fitted with a star-tipped “Balah El Sham” nozzle.
Pipe out a 5 cm (2-inch) piece of dough and cut it.
Make a small slit on the side of the dough piece, stuff it with a small amount of grated Almanfoush Kashkaval Cheese, and gently close the slit. Repeat with the remaining dough.
Frying (The Secret is in the Cold Oil):
Pour a generous amount of oil into a deep pan while it is cold (unheated).
Place the stuffed Balah El Sham pieces into the cold oil.
Turn the heat to medium and let the Balah El Sham fry slowly. You will notice them gradually puff up and float to the surface.
Stir them constantly until they achieve a uniform golden color on all sides.
Soaking and Serving:
Remove the Balah El Sham from the oil and place them directly into the cold syrup.
Let them soak for a minute or two to absorb the syrup well, then transfer them to a strainer.
Serve warm or cold. Enjoy the wonderful combination of the crispy dough, melted cheese, and sweet syrup.
Why is Almanfoush Kashkaval Cheese the Perfect Choice?
This innovative recipe requires a cheese with a distinctive flavor and a texture that can withstand heat. Almanfoush Kashkaval Cheese, thanks to its high quality and rich flavor, melts inside the dough to add a delicious savory taste that perfectly balances the sweetness of the syrup. As a natural cheese made from fresh milk, it guarantees an authentic and innovative taste experience all at once.
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