Ingredients: 500 grams flour 500 grams coarse semolina 1 teaspoon yeast 2 tablespoons ground anise 1 teaspoon kaak spice 1/4 teaspoon mastic A pinch of salt 1 1/2 cups vegetable oil 1/2 teaspoon cinnamon Approximately 500 ml milk (you may need a little less or more, depending on the semolina type)

Method: To prepare the maamoul, divide the dough into small balls the size of walnuts. Then roll each ball by hand into a finger shape. Press each dough finger onto the surface of an engraved kitchen tool, such as a cheese grater or sieve, so the dough takes on the pattern. Roll or twist the dough with your fingers while pressing it against the patterned surface. The dough will curl around itself without the ends meeting. Repeat the process with the remaining dough balls. Fry the maamoul in vegetable oil until golden. After frying, place it in a sieve to drain completely, then immediately dip it while still hot in the syrup and leave it in the syrup for 3 minutes Syrup ingredients: 5 large cups sugar 2 1/2 cups water 1 tablespoon vanilla 1 tablespoon lemon juice Rose water Orange blossom water Method for preparing the syrup: Prepare the syrup by mixing the sugar with the water and placing it over the heat until the sugar dissolves and the water comes to a boil. Then add the lemon juice, orange blossom water, and rose water, and let it boil a little longer before removing it from the heat and leaving it to cool.

Recipe and method for making maamoul or Zainab's Fingers from our friend and chef at the What's Cooking Today site:

Jihan Liu

Click on Jihan's name to visit her profile on our site and see all her delicious, beautifully photographed recipes.

#maamoul #desserts #recipes #recipe #zainabsfingers #whatscookingtoday

How to Make Zainab's Fingers or Maamoul Cookies

Prep checklist