How to Make Maakroun (Zaynab's Fingers)

Ingredients

• 200 g all-purpose flour
• 200 g fine semolina
• 1 tsp mahlab (ground cherry pit)
• 1 tsp ground anise
• 2 tbsp powdered milk + 2 tbsp powdered sugar, sifted together
• 100 g butter, melted
• 150 g warm water with 1 tsp yeast dissolved in it
• Syrup (attar/shaer):
• 2 cups sugar
• 1 cup water
• a squeeze of lemon juice
• 1 tsp orange blossom water
• Syrup method:
• Place the syrup ingredients in a pot over the heat and stir briefly.

Method

1. Put the flour, semolina, mahlab, anise, powdered milk and powdered sugar into a deep bowl and mix together.
2. Add the melted butter and knead.
3. Gradually add the warm water with the dissolved yeast and continue kneading until you have a cohesive dough.
4. Cover the dough with a clean kitchen towel and let it rest for about 40 minutes.
   Timers: 40 min
5. After resting, form the dough into balls, then roll each ball over a coarse sieve or a box grater to create the perforated finger shape.
6. Heat plenty of oil. After lowering the flame slightly, add the pieces and fry over medium heat until they are light golden.
7. Place the fried maakroun on a rack or paper towel to drain the oil, then dip each piece into the hot syrup for a few seconds.
8. Drain the syrup from the maakroun and serve at room temperature.
9. Let the syrup boil for about 5 minutes so it thickens slightly — just enough to hold on to the pastry.
   Timers: 5 min
10. Recipe and method for maakroun by a friend and the site’s chef
11. Amir Yusuf
12. Click Amir’s name to visit his page on our site and see all his delicious recipes
13. For more easy Arab dessert recipes, see How to Make Kaak with Anise