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b0alah el sham

Balah El Sham

Crunchy from outside and fluffy and syrupy from the inside, Balah El Sham is my new yummy treat to impress my loved ones.
5 from 1 vote
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Prep Time 25 mins
Cook Time 20 mins
Course Dessert
Cuisine Middle Eastern


Decorating Icing Piping Tip Set


  • 2 cups water
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 ½ cups all-purpose flour
  • 1 tablespoon corn starch
  • 2 eggs
  • 2 tablespoons crushed pistachios


  • Add water, sugar, salt, and butter to a pot over medium heat, bring it to a boil, and turn the heat off.
  • Add flour and corn starch and keep stirring until all combined and it has formed a none sticky dough.
  • Place the dough in a bowl and let it cool down for 20 minutes.
  • Add one egg at a time using an electric hand mixer and keep mixing until all are combined.
  • Place the dough in a piping bag with a star tip.
  • Add oil to a large pan without turning the heat on. Start pipping about 2-inch long tulumba and cut them with scissors.
  • Once you have piped as many as they can fit in the pan, turn the heat on medium heat and let them fry slowly, turn them when you think they are golden.
  • Keep frying them until they are golden brown, and you can fry them twice for the extra crunchiness.
  • Take them out of the oil, and then add them to a bowl full of room temperature simple syrup.
  • Place them on a serving plate and sprinkle crushed pistachios on top.



It’s essential to let the dough cool down.
Make sure your simple syrup is at room temperature, don’t add hot tulumba to hot simple syrup. They will get soft and saggy.
Once you add flour to the water, make sure you mix for a couple of minutes to combine and have a soft dough.
To have extra crunchy tulumba that can last up to 3 days, fry them twice. Once they are slightly golden, take them out of the oil and then fry them again until golden brown.