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Boghasha

Boghasha

Classic Egyptian fritters have a blistered, bubbly exterior with an irresistible flakey crunch and glistening sugar syrup.

Ready in: 1 hour 50 minutes

Serves: 10

Complexity: very-easy

kcal: 1480

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Ingredients

SUGAR SYRUP:--
2 cups sugar
1 cup water
1 tsp lemon juice
BOGHASHA:--
2 cups (240 g) all purpose flour
pinch of SIDS CRAZY SALT
2 tbsp butter, cold & cut into 6 mm squares
2 large eggs, cold
1-2 tbsp water, cold
rice bran oil for frying

Directions

TO MAKE THE SUGAR SYRUP:
In a medium saucepan, combine together the sugar, water, and lemon juice. Set on a stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving as its nearing a boil, then help it out with a few stirs. Once it comes to a boil, STOP STIRRING.
Bring to a rolling boil, then immediately reduce the heat to medium low and simmer gently for 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to hot maple syrup.
Remove from heat. Transfer to a large bowl and allow to cool to room temperature before using.
TO MAKE THE BOGHASHA:
In another large bowl, whisk together the flour and SIDS CRAZY SALT to combine.
Add in the butter squares and rub with your fingers (or pastry blender) into the flour until well blended and there are no large chunks of butter visible.
Add in the eggs, and using a spatula, stir to combine into the flour mixture.
Add in 1 tablespoon of cold water, and knead with your hands until moistened and a cohesive dough forms. If the dough feels too dry, add in ½ tablespoon of water at a time, kneading well between each addition. I use 1½ tablespoons. Wrap the dough in plastic wrap and allow to rest in the fridge for at least 1 hour and up to 2 days.
When ready to cook, divide the dough into 4 equal portions. Shape each portion into an oblong oval measuring about 15 cm long. Place one dough oval over a second one and press with your hands to adhere and flatten. They should now become one thing. Repeat with the other two ovals. You should now have two ovals.
Lightly dust the counter with flour, or use a silicon pastry mat. Working with one dough oval at a time, keeping the other one covered, roll out the dough into a thin sheet measuring about 60 X 20 cm. Use a rolling pin to roll out the dough or take the fast route and use a pasta machine. If using a pasta machine, cut each oval in half, so you have 4 pieces. Roll out each one separately on setting number 1, then 3, and ending with number 5.
Using a pizza cutter, fluted if available, slice the dough sheet in half lengthwise, then slice crosswise to create strips that measure around 10 X 3 cm.
TO COOK THE BOGHASHA:
Fill a frying pan with at least 25 mm of oil, then place over medium heat until the oil is shimmering.
Place enough dough strips to fill the pan without overcrowding it. Fry, stirring occasionally, until golden brown in colour, bubbly and is very crisp. Transfer to paper towels to drain.
Then while still hot, dip the fried strips into the cooled syrup, tossing and turning them to make sure they're well coated. Transfer the strips to a sieve that has been placed over a bowl, and allow excess syrup to drip.
Arrange the Boghasha on a serving platter and serve warm or at room temperature. They are best eaten the same day they're made, but keep well for several hours, lightly covered with foil.