Maakroun dessert — Zaynab’s Fingers — made at home with a foolproof recipe

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

Put the flour, semolina, mahlab, anise, powdered milk and powdered sugar into a deep bowl and mix together.
Add the melted butter and knead.
Gradually add the warm water with the dissolved yeast and continue kneading until you have a cohesive dough.
Cover the dough with a clean kitchen towel and let it rest for about 40 minutes.
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.
Heat plenty of oil. After lowering the flame slightly, add the pieces and fry over medium heat until they are light golden.
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.
Drain the syrup from the maakroun and serve at room temperature.

Syrup method:

Let the syrup boil for about 5 minutes so it thickens slightly — just enough to hold on to the pastry.

Recipe and method for maakroun by a friend and the site’s chef

Click Amir’s name to visit his page on our site and see all his delicious recipes

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How to Make Maakroun (Zaynab's Fingers)

Prep checklist