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Balah El Sham (Arabic Mini Churros)

Serves: 12Course: DessertCategory: CakesPastryMachine: Cooking MachineTotal time (min.): 90
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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.




  1. Attach the Stir Tool
  2. Add caster sugar, water, lemon juice and vanilla extract to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 5 min, 95°C, Stir 1
  5. Pour syrup into bowl
  6. Set aside and let cool
  7. Fit a piping bag with a star nozzle and set aside
  8. Clean Cooking Chef bowl
  9. Attach the Creaming Beater
  10. Add water and butter to the Cooking Chef XL Bowl
  11. Heat with splashguard fitted until melted - 1 min, 100°C, Speed OFF
  12. Then add all purpose flour, salt and vanilla extract to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted - 1 min, 100°C, Speed 3
  14. Mix with splashguard fitted - 3 min, Speed 1
  15. Add egg to the Cooking Chef XL Bowl gradually while machine is running
  16. Mix with splashguard fitted - 1 min, Speed 4
  17. Mix with splashguard fitted - 30 sec, Speed Max
  18. Transfer mixture to piping bag then set aside
  19. Line a clean plate with paper towels then set aside
  20. Add vegetable oil to a clean large saucepan
  21. Heat - low heat
  22. Pipe the dough directly over the warm oil, shaping 6 cm fluted fingers
  23. Fry until golden brown - medium heat
  24. Transfer churros onto prepared plate
  25. Dip the drained churros in the cooled vanilla syrup until coated
  26. Transfer onto cooling rack
  27. Repeat the same with the rest of the mixture
  28. Top with pistachios
  29. Serve

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