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Food Fare: Middle Eastern RecipesAsabea Zeinabs

Omani pastry fingers; aka Zainab's Fingers

 

Syrup for Asabea Zeinabs:

Filling for Asabea Zeinabs:

Pastry Seal for Asabea Zeinabs:

Cooking Asabea Zeinabs:

Syrup: Combine sugar, 1 cup water and cardamom pods to a saucepan. Bring mixture to a boil; reduce heat and simmer for about six to eight minutes. Dissolve cornstarch in remaining 1/2 cup cold water and lemon juice; add to simmering sugar mixture. Stir constantly for about two minutes or until syrup thickens; set aside to cool.

 

Filling: Combine sweetened condensed milk, water and corn flour in a large saucepan; bring to a boil, stirring constantly, until mixture thickens. Stir in cream cheese; set aside to cool at room temperature.

 

Pastry Seal: In a bowl, combine flour with water; mix well. Set aside.

 

Assembly: Lay pasty sheet on a clean work surface; add one tablespoon of cheese filling in center. Fold over edges and roll to form a thin finger shape. Seal pastry by dabbing with flour-water mixture. Repeat process with remaining pastry sheets and filling.

 

Cooking: Heat vegetable oil in a deep-fat dryer or wok; fry finger rolls in batches until golden brown, usually just a few minutes. Drain on paper towels and then arrange on a large plate. Drizzle with prepared syrup and serve.

 

*Note: Samosa pastry sheets are similar to egg roll or wonton wrappers and can usually be found in gourmet specialty shops or online (Alibaba, Khana Pakana and Multifood Industries), among others. If unable to obtain, substitute with packaged egg roll or wonton wrappers.

 

History Note: According to some culinary historians, Zeinabs were created more than one hundred years ago by a woman named Zeinab (Zainab's Fingers).

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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