Syrup Preparation : In a medium saucepan, put sugar from half a liter of water
Syrup Preparation: Add some saffron (small amount)
Syrup Preparation: When the syrup mixture begins to boil, add lemon juice
Syrup Preparation: Leave the syrup mixture to cool completely for at least 3 or 4 hours
Dough Preparation: In a medium-sized bowl, add the flour and semolina
Dough Preparation :Add yeast, salt and sugar
Dough Preparation : Mix all ingredients together
Dough Preparation :Heat the ghee over a medium heat, then add it to the ingredients
Dough Preparation :Mix the mixture a little using a silicone spoon, then mix the mixture well with your hand
Dough Preparation : Note: you must make sure that the ingredient are fully companied
Dough Preparation :Add water and continue kneading - note that you do not need to knead a lot, just until the ingredients are mixed (about a minute and a half)
Dough Preparation :Cover the dough to rest for 10 minutes
Dough Preparation : Cut the dough into fingers about 10 grams
Dough Preparation :Take each finger and roll it into a hollow roll using the grater
Dough Preparation :Once you have finished the quantity, you must fry it directly in hot oil
Dough Preparation :After placing Zainab's fingers in the hot oil for two minutes, put the frying pan on a medium heat
Dough Preparation : Note-Do not leave Zainab's fingers after rolling them so that they do not ferment and lose their texture when frying (fry them directly)
Dough Preparation : Tip: You can know that the dough is of the right consistency when it floats on the surface of the oil
When Zainab's fingers reach a golden color, take them out of the pan and put them in a plastic strainer until they rest.
Soak Zainab's fingers in the syrup for 15 minutes until all the syrup is absorbed