Zainab’s fingers

Asabea Zainab

INGREDIENTS:
For the dough:
(makes about 24 pieces)
200 g all-purpose flour
200 g semolina
4-5 tablespoons sugar
1 sachet (10 g) baking powder
60 ml olive oil
140 ml water
a pinch of salt
almond essence

For the syrup:
2 cups sugar (1 cup=250 ml)
1 cup water
1 teaspoon lemon juice
pistachio

PREPARATION:
Syrup
Boil the water, sugar and lemon juice until the syrup gets thick (about 5-7 minutes). Leave it to chill.

Mix all the ingredients for the dough in a bowl. Knead into a dough. If it’s sticky add a little more flour. If it’s too dry and can’t be kneaded add a little water. Form little cone-shaped pieces (on the photos they weigh about 30 grams each). After that push and roll them onto the largest holes of a grater in order to form the little pieces that stick out.

Asabea Zainab

Fry them in lots of cooking oil (1-2 inch) that has been heated beforehand. Do this until they start to browning. Take them out and dip them immediately into the sugar syrup. Serve them with pistachio on top.

Asabea Zainab