500 grams semolina flour
250 grams margarine
5 grams sugar
10 grams yeast
5 grams salt
1 kilograms flour
About the image above: swaba zainab cookies
Combine all ingredients in a machine and mix well. Leave the dough a while to ferment.
Cut the dough and form to a cylindrical lady finger size of cookies. Repeat the sequence until all of the dough has formed to the finger cookies
Prepare oil in a deep-fryer of pot to fry the cookies. Fry them until it turn to golden brown. And take out from the oil and left to cool.
Meanwhile prepare the syrup to coat the cookies. As soon as the cookies cool, plunge them to the syrup for about 2-4 minutes to coat and give sweetness to the cookies.
Take out from the syrup and keep in the room temperature. Serve as afternoon tea accompaniments or together with other Middle East sweet as dessert. Makes 750 grams
Notes: swaba zainab means lady finger in Arabic language.
For the syrup
1 kilogram sugar
½ kilogram water
200 grams glucose
1-2 pieces juice of lime
Combine the ingredients and dissolve them in a pot over the heat slowly. Take out from the heat after the sugar dissolved.
Helpful Hints
Prepare the syrup earlier when you want to make this swaba zainab. You can prepare the swaba zainab at least a day before the party and keep in a covered try at room temperature.
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