Balah AlSham

METHOD

1. 1

   Combine the water and the sugar in a saucepan over high heat. Bring to the boil and stir until sugar dissolves. Reduce heat to medium and add lime juice. Simmer for about 10 minutes until flavors combine. Remove from heat, stir 1 teaspoon of vanilla extract in to the syrup and let cool.

2. 2

   Stir 300 grams of water, 150 grams of sugar, vegetable oil and salt together in a pot over medium-high heat and bring to the boil. Reduce heat to medium, add flour and stir vigorously with a wooden spoon until batter forms in to a ball. Cook for about 1 minute until batter is shiny. Transfer to a bowl and allow to cool for about 5 minutes.

3. 3

   Flatten batter in to the bottom of the bowl. Add eggs, 1 at a time, mixing well after each addition. Stir in the remaining vanilla extract and mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.

4. 4

   Heat corn oil in a deep saucepan over medium heat until bubbling, then reduce heat to medium-low. Squeeze 2 inches of batter on to an oiled spatula and lower into the hot oil; repeat until saucepan is full. Cook for about 5 minutes, turning occasionally, until golden brown. Transfer pastries to a paper bag to drain, leave for about 30 seconds.

5. 5

   Add Nutella^® on the tip of each dough ball and sprinkle pistachio powerder on top.

6. 6

   Serve on a plate with pistachio powder in the center.