Ma'karoun (Zeinab's Fingers)

Ingredients

• 3 cups fine semolina (or coarse durum flour)
• 2 cups all-purpose flour
• 3/4 cup vegetable oil
• 1 teaspoon active dry yeast
• A pinch of mahleb (mahlab)
• A pinch of anise or fennel (optional)
• 1 1/4 cups water (or up to 1 1/2 cups as needed)
• Syrup (shireh):
• 4 cups sugar
• 2 cups water
• A squeeze of lemon
• A dash of orange blossom water
• For the syrup:
• To make awameh (luqaimat) Rasmiyah’s way, click: How to make Awameh

Method

1. Mix the ingredients, then gradually add water and knead.
2. Let the dough rest for 10 minutes.
   Timers: 10 min
3. Shape the dough into small balls, then roll them across a fine sieve so they become slightly elongated with a ridged surface (see photo).
4. Fry the fingers in plenty of hot oil, then immediately place them into warm syrup for a few minutes.
5. Remove from the syrup, drain, and serve once cooled.
6. Combine the syrup ingredients in a pot over the stove.
7. When the mixture boils for a few minutes, remove from heat.
8. Allow the syrup to cool to warm before use.