Desserts
ChefLeila Hammoud
Ma'karoun (Zaynab's Fingers)
Ma'karoun is a much-loved Arabic sweet — known for its richness and tender texture. This recipe includes many tips to help you get the best result!
Ma'karoun, or Zaynab's Fingers — named for their finger-like shape!! Have you tried making this distinctive Arabic sweet at home before? Ma'karoun need a few spices, a little patience to shape them... and a big appetite to enjoy them, especially since they're rich and dunked in syrup :) You should notice a satisfying crunch when you bite into them. Let's learn how :)
Ingredients
Start here, then move straight into the method.
- 1 cup all-purpose flour
- 1 cup fine semolina or soft wheat flour
- 1/2 cup medium semolina
- 2 tablespoons sugar
- A pinch of salt
- 1 medium tablespoon ground anise
- 1 tablespoon whole anise seeds
- 1 tablespoon sesame seeds
- 1/2 teaspoon baking powder
- 1 tablespoon ghee or butter
- 2 tablespoons oil
- 1/2 cup water
- 1/4 cup milk (or as needed)
- Sugar syrup (qatr / shireh) for dipping the ma'karoun after frying
- Note
- This dough contains no yeast to preserve the pattern and the crunch and to allow the syrup to penetrate more into the pieces.
- The syrup should be thick so you get the desired crunch.
- You can add 1/2 teaspoon ground cloves to the syrup for a lovely flavor and aroma — optional, of course.
- To make Laila's Crème Caramel also click the link
- Fried Awamat with a successful recipe at this link
Method
Follow the cooking sequence without leaving the page.
- Mix the dry ingredients, then add the oil and ghee and rub them well into the mixture.
- Add the water and milk gradually and mix/knead until you have a soft dough.
- Let the dough rest for 15–30 minutes.Timers: 30 min
- After resting, shape the dough into finger-like pieces and pass them over a patterned sieve (or a tool made for this purpose) to give them the characteristic ridged pattern — you can also use other tools if you prefer.
- Fry the ma'karoun in plenty of oil over medium heat until they are light golden.
- Transfer them from the oil into thick sugar syrup.
- Drain the ma'karoun from excess syrup after a few minutes, then serve.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Mini 'Athmaliyyeh'
- Crème Caramel
- Fried Awamat
