Delicious Orange Blossom Balah El Sham Recipe

Eid is a time of joy, family, and shared traditions—and what better way to celebrate than with a dessert that captures the spirit of togetherness and nostalgia? This year, we’re giving a fragrant twist to a beloved classic: Balah El Sham, a cherished Egyptian sweet that’s golden, crisp on the outside, and irresistibly soft within.

This version is infused with delicate orange blossom water, adding a floral aroma that pairs beautifully with the golden syrup soak. Whether served with Arabic coffee or alongside other festive sweets, these little delights are perfect for your Eid table.

Tips for perfection:

• Don’t skip the resting step after cooking the dough—it helps achieve that fluffy interior.
• Syrup must be cool, and the fried dough hot. This contrast ensures the perfect soak without sogginess.
• These can be made and refreshed slightly in a low oven before serving.

From the first crisp bite to the floral-syrup finish, this dessert is a celebration in itself. Serve it warm, with love, and let your Eid table shine with the golden glow of tradition—reimagined with a hint of orange blossom.

Preparation time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: NA

Ingredients

For the Dough:

Water 1 cup
Unsalted butter ¼ th cup
Sugar 1 tbsp
Salt a pinch
All-purpose flour 1 cup
Eggs 3
Orange blossom water 1 tbsp

For the Syrup:

Jaggery powder 1 cup
Water ¾ cup
Lemon juice 1 tsp
Orange blossom water 1 Tbsp
Vegetable oil, for deep frying

Method

1. Start with the syrup. In a saucepan, combine jaggery powder and water. Bring to a gentle boil.
2. Add lemon juice and simmer for 10–12 minutes until slightly thickened.
3. Stir in orange blossom water. Let it cool completely.
4. In a pot, combine water, butter, sugar, and salt. Bring to a boil. Lower the heat and add flour all at once.
5. Stir vigorously until the mixture forms a smooth dough ball and pulls away from the sides.
6. Transfer to a bowl and let it cool for 10 minutes. Beat in eggs, one at a time, mixing well after each addition.
7. The dough should become glossy and pipeable. Add orange blossom water. Stir to combine.
8. Spoon the dough into a piping bag fitted with a star tip (for that classic, ridged look). Heat oil in a deep pan over medium heat.
9. Pipe 2–3 inch lengths of dough directly into the oil, snipping with scissors as you go. Don’t overcrowd the pan.
10. Fry until golden and crisp, turning occasionally. Remove with a slotted spoon and drain briefly on paper towels.
11. While still warm, dip the fried Balah El Sham into the cooled syrup for 10–15 seconds. Remove and set on a tray lined with parchment paper.
12. A sprinkle of crushed pistachios, a few curls of candied orange peel, or a dusting of edible gold for a festive touch.