Zainab Fingers

Walid Al-FarsiCozinheiro

Ingredientes

• Semolina
  1 kilogram
• Fermento
  1 teaspoon
• Óleo de milho
  0.3 cup
• Corn Oil for frying
  0
• Ground Anise
  2 tablespoon
• Anise Seeds
  2 tablespoon
• Ground Fennel (Dill)
  1 teaspoon
• Ground Mahleb
  1 teaspoon
• Warm Water
  0.5 cup
• Sugar for syrup
  2 cup
• Water for syrup
  4 cup

Passos

1. 1

   In a bowl, combine all the dry ingredients and mix. Add a quarter cup of oil to the bowl and mix well, then pour the water over the mixture and knead well to obtain a soft and cohesive dough.

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
2. 2

   Shape the dough into balls the size of quail eggs, roll them out with a rolling pin, and then twist them into thin fingers.

   Utensílios necessários:

   🍳

   Rolling Pin

   recipe.minutes
3. 3

   In a deep frying pan over heat, fry the fingers in a large amount of oil, turning them until golden brown, then place them in a syrup bowl until finished.

   Utensílios necessários:

   Fritadeira

   recipe.minutes
4. 4

   To make the syrup, in a pot over heat, combine water and sugar, stir the mixture to dissolve the sugar, and let it cook until it thickens.

   Utensílios necessários:

   Panela

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Semolinapor 100g

Energia360 kcal

Proteínas12 g

Gordura Total1 g

Carboidratos73 g

Fibra Alimentar3 g

Açúcares Totais0.5 g

Fermentopor 100g

Energia325 kcal

Proteínas8 g

Gordura Total4 g

Carboidratos60 g

Óleo de milhopor 100g

Energia884 kcal

Gordura Total100 g

Gordura Saturada13.5 g

Gordura Monoinsaturada24 g

Gordura Poli-insaturada57 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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