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The Best Balah Al-Sham

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My name is [Ahmed Kallol], and I'm a baker. I'm passionate about creating delicious treats and pushing the boundaries of what can be achieved with baking. I'm always exploring new recipes, techniques and ingredients, and I'm always looking for ways to make my creations even better. I believe that baking is an art form, and I strive to create unique and beautiful creations that bring joy to others. I'm excited to be part of this community, and I look forward to sharing my creations with you all.

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A Delicious Balah Al-Sham

#Ingredients of Balah Al-Sham dough a glass of flour a glass of water Half a cup of semolina A quarter cup of oil or ghee or butter 2 eggs a spoonful of sugar Dash of vanilla pinch of salt # ingredients! diameter components Two cups of sugar Two cups of water Half a squeezed lemon Dash of vanilla #How to prepare Put water and oil in a pot on the stove and bring to a boil. While boiling, add the flour, starch, and vanilla together, stirring constantly, until the batter becomes coherent. Remove the dough from the heat and mix it well, preferably using a stand mixer, then leave it for a while until it cools down. Place the mixture flat in the bottom of the bowl and add the eggs one at a time, mixing well after each addition. Stir in another teaspoon of vanilla extract, then mix the ingredients until you get a creamy texture. Pour the mixture into a cloth piping bag fitted with a large star tip. Heat the corn oil in a deep saucepan over medium heat until it boils, then reduce the heat to medium-low. Squeeze 2 inches of the mixture onto an oiled spoon and drop it into the hot oil, repeating this process until the pot is full. Cook the mixture of mussels, stirring occasionally, until golden brown. After 5 minutes, transfer the pastry to a paper bag to drain, about 15 seconds. At this time, prepare the syrup, by mixing the water and sugar together in a pot on the stove until it boils. Add the lemon juice and a pinch of vanilla. Leave this mixture for two minutes on medium heat, then remove it from the heat. The fried dates were dipped in syrup for about 20 seconds, noting that it was responsible for the crispy outside and moist inside of the dates. Finally, transfer the dessert to a plate to cool and enjoy

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