“Zainab’s Fingers” (Asabe’ Zainab) is an authentic Middle Eastern dessert that transports us to the warm atmosphere of Ramadan and family gatherings with its flavor and aroma. It’s known for its crispy exterior and soft interior, coated in a sweet syrup that melts in your mouth. But what if we added a small secret inside this classic sweet to make it truly irresistible?
Today, we present our innovative recipe: “Cheese-Stuffed Zainab’s Fingers,” where the sweetness of the syrup blends with the mild saltiness of melted Almanfoush White Cheese inside. It’s a new sensory experience that respects tradition while adding a touch of “Almanfoush” creativity.
Ingredients (with Authentic Almanfoush Quality):
For the Crispy Dough:
Coarse Semolina: 1 cup.
All-Purpose Flour: 1 cup.
Warm Vegetable Oil: ½ cup.
Ground Anise: 1 teaspoon (optional, but adds an authentic flavor).
Instant Yeast: 1 teaspoon.
Sugar: 1 teaspoon.
Warm Water for kneading: about ½ cup (or as needed).
For the Special Cheese Filling:
Almanfoush White Cheese (full-fat): ½ cup, well-crumbled and drained of excess water. (Halloumi or Kashkaval can also be used for a richer taste).
For Frying and Serving:
Abundant vegetable oil for deep-frying.
Cold, thick sugar syrup (Attar).
Instructions: Creativity in Every Step
Prepare the Dough:
In a deep bowl, mix the semolina, flour, and anise.
Add the warm oil and start rubbing the mixture with your fingertips until all the semolina is coated with oil. This
step is the secret to the crispiness.
In a small cup, dissolve the yeast and sugar in ¼ cup of warm water and let it sit for 5 minutes to activate.
Add the yeast mixture to the semolina bowl, then gradually add the remaining warm water while kneading gently until a cohesive, soft dough forms. Do not over-knead.
Cover the dough and let it rest for only 30 minutes.
Shape and Stuff Zainab’s Fingers:
Take a small, walnut-sized piece of dough. Flatten it in your palm into a small circle.
Place a small amount of crumbled Almanfoush cheese in the center.
Carefully close the dough over the filling and shape it into a small finger.
Gently roll each finger over the surface of a grater or a fine-mesh sieve to get the traditional decorative pattern.
Frying to a Golden Color:
Heat the oil in a deep pan over medium heat.
Start frying the Zainab’s Fingers in batches, stirring continuously until they achieve a uniform golden color on all sides.
Soaking and Serving:
Remove the Zainab’s Fingers from the hot oil and immediately place them in the cold syrup.
Let them soak for two minutes to absorb the syrup well, then transfer them to a strainer to drain the excess.
Serve warm to enjoy the surprise of the melted cheese inside, or serve cold.
Why is This Recipe Special with Almanfoush Cheese?
The innovative addition of Almanfoush White Cheese creates a perfect balance between savory and sweet, toning down the intensity of the syrup and adding a rich depth of flavor. Because it’s a natural cheese made from fresh milk, it melts slightly inside the dough during frying, offering a new and surprising experience with every bite that goes beyond the ordinary
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