Balah El Sham

Instructions

1. Prepare the syrup
   In a medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, stir in lemon juice and rose water or orange blossom water. Set aside to cool completely.
2. Make the dough
   In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and quickly add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
3. Add the eggs
   Transfer the dough to a large mixing bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, thick, and glossy. Stir in the vanilla extract.
4. Prepare for frying
   Heat oil in a deep, heavy pot to 350°F (175°C). Transfer the dough to a piping bag fitted with a large star tip. Test the oil by dropping a small amount of dough into it - it should bubble and rise to the surface.
5. Fry the pastries
   Pipe 3-4 inch strips of dough directly into the hot oil, using scissors to cut the dough from the piping tip. Fry in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes, turning occasionally, until golden brown and crisp on all sides.
6. Soak in syrup
   Using a slotted spoon, remove the fried pastries and immediately drop them into the cooled syrup. Allow them to soak for 1-2 minutes, turning to ensure they're fully coated and have absorbed some of the syrup.
7. Drain and garnish
   Remove the pastries from the syrup, allowing excess syrup to drip off, and arrange on a serving platter. Sprinkle with chopped pistachios while still wet so they adhere to the pastries.