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!

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8 servingsBack to recipeDesserts

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Prep checklist

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1 cup all-purpose flour1 cup fine semolina or soft wheat flour1/2 cup medium semolina2 tablespoons sugarA pinch of salt1 medium tablespoon ground anise1 tablespoon whole anise seeds1 tablespoon sesame seeds1/2 teaspoon baking powder1 tablespoon ghee or butter2 tablespoons oil1/2 cup water1/4 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 linkFried Awamat with a successful recipe at this link

Step 1

Mix the dry ingredients, then add the oil and ghee and rub them well into the mixture.

Cooking notes

Mini 'Athmaliyyeh'
Crème Caramel
Fried Awamat

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Ma'karoun (Zaynab's Fingers) cook mode | Zesta