I have received many requests for this recipe and have always kept it on my task list to make, photograph and post. However, partly being very fully scheduled, and partly because I have limited making sugary foods to almost none (I always end up convincing myself to have more, and really could do with eating less lol) ... ! I have finally managed to get myself to tick this recipe off my task list :)
So here you go, the recipe for this best loved and delicious (however naughty) Palestinian cookies the name of whic literally means Zeinab's Fingers...
1 recipe sugar syrup
Flavorless vegetable oil for frying
2 cups fine semolina
3 cups all purpose flour
1 tsp baking soda
2 tbsp ground fennel seeds
2 tbsp ground anise
1 tsp ground mehlepi (Mahlab)
1 tsp nigella seeds
2tbsp toasted sesame seeds
1 cup olive oil
1 1/2 cup water
In a large bowl, mix well together the semolina, flour, baking soda, seeds and ground seeds. Add the olive oil and rub the mixture well between your palms to moisten all. Gradually add the water and mix until you have a firm dough.
Place the dough in a bowl, cover and leave to rest for a few hours.
After resting, line a large baking sheet with baking paper. And start shaping the finger.
To shape, take 1 tbsp of dough and roll into a thick finger (sausage) between your palms. Roll the dough back and forth over a firm large holed sieve to creat impressions over the fingers as you can see in the picture above. Line the rolled and impressed dough over the lined baking sheet and continue to shape the rest of the quantity as such.
Once done, heat the frying oil. Meanwhile place the prepared sugar syrup in a pot next to you. Once the oil is heated add a few fingers at a time and fry them over medium heat until golden.
Once golden remove the cookies and dip them straightaway in the sugar syrup pushing them in to make sure they are fully covered with the syrup. Repeat the process with all the quantity.
Line on a serving plate and serve cold with tea.
Have a very sweet day :)