In a medium saucepan, put sugar in water. Add a small amount of saffron to taste.
828 grams sugar, ½ liter water, 1 saffron (optional)
Stir continually and add lemon juice when it boils, turn down the heat to medium or low until the sugar is dissolved.
1 tablespoon lemon juice
Leave the syrup mixture to cool completely.
In a medium-sized bowl, add the flour and semolina. Then add the yeast, salt, and sugar. Mix.
313 grams flour, 1 tablespoon sugar (10 grams), ¼ teaspoon salt (2 grams), ½ teaspoon yeast (3 grams), 250 grams semiola
Heat the ghee over a medium heat, then add it to the ingredients.
100 grams melted ghee or oil
Mix and then knead the mixture well.
Add water and continue kneading until all ingredients are well-mixed.
¼ liter water for kneading
Cover the dough to rest for 10 minutes.
Cut the dough into fingers about 10 grams each.
Take each finger and roll it into a hollow roll using the grater or another tool to create the shape.
Fry directly. Do not leave the dough out or they will lose their texture.
When they reach a golden color, take them out of the pan and put them in a plastic strainer to rest.
Soak Zainab's Fingers in the syrup for 15 minutes until all the syrup is absorbed.