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“Zaynab's fingers”, named after the wife of the prophet Muhammad who was known for her beautiful fingers. This dessert is served usually in holidays or in festive events. The women of the family make it. We will taste this special dessert in Habib and Minerva´s home, during our culinary tour in the Galilee.
Ingredients
For the filling:
200g chopped hazelnuts
20g ground cinnamon
50g white sugar
2 tablespoons of rose water
For the syrup:
3 cups of white sugar
2 cups of water
For the dough:
1kg white flour
1 teaspoon salt
2 teaspoons sugar
2 tablespoons corn oil
up to ½ a cup of water
And also:
Cornflour to flatten the dough
Oil for deep-frying
Instructions
1. In a bowl, mix all the ingredients of the filling.
2. Prepare the syrup: in a small pot, boil the water and the sugar. Lower the fire and cook for an additional 10 minutes.
3. Prepare the dough: put all the ingredients of the dough, except the water, in a wide bowl. Slowly start adding the water while kneading until you get a soft dough. Cover the bowl with plastic wrap and put aside to rest 30 minutes.
4. Spread some cornflour on your working area and flatten the dough to a paper-thin leaf, taking a fist-sized ball each time. Cut the thin dough to 3cm by 3cm squares. Put about half a teaspoon of the filling in the lower edge of each square and roll it to a cylinder shape. Seal the edges of the cylinder by pressing the tip of a fork, creating the shape of a “finger” for each cylinder. Repeat until you run out of filling or dough.
5. Fry the “fingers” in deep oil in medium-high temperature, until they are deeply golden. Drain of the oil and put in the syrup for about half a minute. Take out of the syrup and drain thoroughly from excess syrup. Spread cinnamon powder and serve with hot tea on a rainy afternoon.
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