Asaba Zeynab (Fingers Zeynab)

Asaba Zeynab (Fingers Zeynab)

Category: Bakery products

Ingredients
Dough:
Semolina (any quality can be)	3 tbsp.
Water	1 tbsp.
Sunflower or corn oil refined	0.5 tbsp.
Dry yeast	1 tsp
Fennel	0.5 pack
Anise	0.5 pack
Almond nut	1 PC.
Syrup:
Sugar	3 tbsp.
Water	2 tbsp.
Lemon juice (or 0.5 tsp citric acid)	1-2 tbsp. l.
Refined vegetable oil for frying

Cooking method

• Cook the syrup in advance. Pour the sugar with water, stir until the sugar dissolves, let it boil a little, add lemon juice or acid, stir, turn off. The syrup should cool well. To do this, I put it in the cellar, and then in the refrigerator, given the heat.
• Grind fennel, anise, almonds into powder on a coffee grinder. I didn't do it very well, so be it. Next, knead the dough. Mix semolina with spices, add oil, yeast, water. Knead a soft dough. Then I covered the pan with plastic wrap and put it in the refrigerator for 30 minutes. If not hot, you can leave it in the kitchen.
• 
• It is best to sculpt asabki on a plastic sieve with large holes and small gaps (or a bowl with holes, I have this strainer from a children's bucket, when I was in search of the right item - I sculpted it on a badminton racket). There is a special topic here - the holes should be square or rectangular, not very small, a metal sieve does not fit - it sticks to it strongly). But all this is more about form, not taste.
• In short, we pinch off a piece of dough and sculpt a sausage the size of a third or half a finger.
• Then, with two or three fingers, lightly press on the sieve (or whatever is). Everything, the asabka is ready. And now so many more times ... We get about three such plates of asabok
• 
• Now fry them in portions in oil until light brown.
• We take out with a spoon with holes and throw it into the syrup while the next portion is fried.
• Then we also take out of the syrup with a spoon with holes. Let it cool and eat with tea.

Note

I spied this recipe from Seraphima ( 🔗)
I loved to buy these things in the store and gobble up in packs. But somehow a little expensive, and I wanted to try it myself. Here is a search and brought me to the desired recipe.
But I still had to work on the recipe itself: looking for the names of spices, etc. In the end, it turned out that everything is not so difficult.

Keep refrigerated.

My clarifications. I did not find all the spices.
Seraphima has the following written (in italics):
showar (fennel, not cumin!)
yangsun (anise)
magleb (a kernel of some kind of cherry, I replaced it with almonds)
Mystic (could not find what it is).

If the finished asabki seem a little dry, you can pour over them with the remains of the sugar syrup.