Zainab’s fingers
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.
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.