Cakes, Pastries & Pies > Middle Eastern Recipes > Asabea Zeinabs >
Omani pastry fingers; aka Zainab's Fingers
Syrup for Asabea Zeinabs:
1/3 C granulated sugar
1 C water
3 whole cardamom pods
1 TBS cornstarch
1/2 C cold water
1 TBS lemon juice
Filling for Asabea Zeinabs:
1 can (14 oz.) sweetened condensed milk
1-1/2 C water
3/4 C corn flour
1-1/4 C cream cheese
40 Samosa or egg roll pastry sheets*
Pastry Seal for Asabea Zeinabs:
2 TBS flour
4 TBS water
Cooking Asabea Zeinabs:
1 C vegetable oil
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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