Golden Crispy Balah el Sham in Thick Syrup

About this recipe

One of the best-loved street sweets of the Levant, Egypt and the Gulf, made from choux pastry fried from cold oil.

The secret

Start the fingers in completely cold oil so they puff up and form a crisp shell that lasts for days.

Serve it with

Serve plain, or split and fill with cream and nuts, alongside tea or coffee.