Maqroun (Zainab’s Fingers)

Ingredients

• 3 cups flour
• 2 cups chicken flour or fine semolina
• 1 cup vegetable oil
• 2 tablespoons ghee
• 2 tablespoons powdered milk
• 1 tablespoon ground anise
• 1 tablespoon ground fennel
• 1/2 teaspoon mastic
• 2 tablespoons syrup
• 1/4 teaspoon yeast
• 1/4 teaspoon baking powder
• Syrup:
• 3 cups sugar
• 1 1/2 cups water
• 1/2 teaspoon citric acid / lemon salt or 1 tablespoon lemon juice
• 2 tablespoons rose water

Method

1. We start by making the syrup. In a pot, add the sugar and water and turn on the heat.
2. When it comes to a boil and the sugar dissolves, add the citric acid or lemon juice and let it simmer for 10 minutes over low heat. Then add the rose water and let it simmer for 2 more minutes until you get a slightly thick syrup, then turn off the heat.
   Timers: 10 min
3. Let the syrup cool.
4. Use the syrup cold and thick to get crispy maqroun.
5. Now prepare the maqroun dough. Mix all the dry ingredients, then add the oil, ghee, and syrup, and rub the mixture with your fingertips.
6. Knead with water until you get a soft dough that does not stick to the hand, then let it rest for 1 hour.
   Timers: 60 min
7. Using a sieve, start shaping the maqroun pieces.
8. Fry them in plenty of oil over medium heat, not too high, until golden.
9. Remove them from the oil and place them in the cold syrup, then leave them for 5 minutes so the maqroun pieces absorb the syrup.
   Timers: 5 min
10. After 5 minutes, remove them from the syrup and drain off the excess, then serve.
    Timers: 5 min
11. This special and famous dessert, maqroun or Zainab’s fingers, is from our friend and cook on What Are We Cooking Today?
12. For more sweets from Ruwaida, we recommend making Trabel Mlouk Dessert
13. Also try Coconut and Peanut Dessert