Ballourieh – Traditional Levantine Dessert – Step-by-Step Recipe

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Ballourieh – Traditional Levantine Dessert – Step-by-Step Recipe

Damascus is famous for its wide variety of flavorful dishes and rich desserts. Among the most beloved sweets of the Levant is Ballourieh—a delicate, crispy treat made with shredded phyllo dough and pistachios. Although incredibly delicious and nutritious due to its nut content, it’s best enjoyed in moderation because of its high sugar content.

Ingredients for Ballourieh:

Ballourieh

 

  • 4 cups of clarified butter (or ghee)

  • 500 grams (about 1.1 lbs) of shredded phyllo dough (kataifi pastry)

  • 4 cups of finely chopped pistachios

  • ¼ cup of vegetable oil

For the Sugar Syrup (Ater):

  • 3 cups of granulated sugar

  • 1 tablespoon of lemon juice

  • 1 teaspoon of orange blossom water

  • 1 teaspoon of rose water

  • Enough water to dissolve the sugar (approx. 1½ cups)

Preparing the Sugar Syrup:

  1. In a saucepan, combine the sugar and water. Bring to a boil while stirring until the sugar is completely dissolved.

  2. Lower the heat and let it simmer gently for about 20 minutes, until the syrup thickens slightly.

  3. Add the lemon juice and simmer for a few more minutes.

  4. Remove the syrup from the heat and stir in the orange blossom water and rose water. Set aside and allow it to cool completely.

Assembling the Ballourieh:

  1. Pour 3 cups of the cooled syrup into a baking tray. Add the chopped pistachios and mix well to form a sweet pistachio layer. Place this tray into a preheated oven just briefly, until the syrup binds with the pistachios and thickens slightly.

  2. In a separate bowl, mix the clarified butter with the vegetable oil.

  3. Grease a clean baking tray generously with the butter-oil mixture.

  4. Divide the shredded phyllo dough into two equal parts.

  5. Press the first half of the dough into the bottom of the tray, patting it down gently to form an even, cohesive layer.

  6. Spread the sweetened pistachio filling evenly over the dough layer.

  7. Top with the second half of the dough, gently pressing it down just as before.

  8. Cover the tray tightly with plastic wrap, then place another slightly smaller tray or a flat object over the top to apply gentle pressure. Refrigerate the tray overnight to help it firm up.

Baking the Ballourieh:

  1. The next day, remove the tray from the fridge.

  2. Pour the remaining butter-oil mixture evenly over the entire surface of the dessert.

  3. Bake in a preheated oven at 200°C (390°F) for about 20 minutes, or until the top is golden and crispy.

  4. Remove from the oven and immediately pour cold syrup over the hot pastry to ensure maximum absorption and flavor.

Serving:

Allow the Ballourieh to cool completely. Once set, cut into medium-sized squares and serve to your family or guests. The crunchy texture, combined with the sweet pistachio filling and fragrant syrup, makes this dessert a crowd-pleaser.

Enjoy with health and happiness!

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