Awameh and Znoud El Sit

Ingredients

• 2 cups Sifted flour for awameh
• 1 1/3 cups Lukewarm water for awameh
• 1 tablespoon Cornstarch for awameh
• 1 teaspoon Sugar for awameh
• 1 teaspoon Dry yeast for awameh
• 1 teaspoon Vanilla for awameh
• a pinch Salt for awameh
• 2 1/2 cups Sifted flour for the finger dough
• 2 1/2 cups Fine semolina for the finger dough
• 1 cup Warm water for the finger dough
• 1 cup Milk for the finger dough
• 1/2 cup Mazola oil for the finger dough
• 1/4 cup Butter for the finger dough
• 1 teaspoon Baking powder for the finger dough
• 1/2 teaspoon Salt for the finger dough
• 2 tablespoons Orange blossom water for the finger dough
• 2 cups Water for the syrup
• 4 cups Sugar for the syrup
• 1/4 teaspoon Citric acid or juice of 1/2 small lemon for the syrup
• 2 cups All-purpose flour for awameh
• 1 1/4 cups Water for awameh
• 2 1/2 cups All-purpose flour for the finger dough
• 1 cup Room-temperature water for the finger dough
• 1 cup Room-temperature milk for the finger dough
• 1/4 cup Melted butter for the finger dough

Instructions

1. In a bowl, sift the flour for the awameh.
2. In the same bowl, add the cornstarch, vanilla, yeast, sugar, and water, then add the salt at the end.
3. In the same bowl, knead the awameh mixture until the dough becomes elastic.
4. In the same bowl, cover the awameh dough and leave it for half an hour.
5. In another bowl, sift the flour for the finger dough.
6. In the same bowl, add the fine semolina, baking powder, and salt.
7. In the same bowl, add the water, milk, Mazola oil, and melted butter, then knead the ingredients.
8. In the same bowl, add the orange blossom water if using, then leave the finger dough for about 25 minutes to half an hour.
9. In another bowl, knead the awameh dough until bubbles appear and it is ready for frying.
10. In a frying pan with hot oil over medium heat, drop in portions of awameh and fry them in two batches until they turn pale golden, then drain them.
11. In the refrigerator, place the fried awameh pieces for about half an hour.
12. In a frying pan with hot oil over medium heat, continue frying the awameh until golden and crisp.
13. In a pot or bowl of cold syrup, place the fried awameh and leave for about a quarter of an hour.
14. For the finger dough, divide the dough into equal pieces of about 20 grams per piece.
15. On the work surface, shape the finger-dough pieces using an extruder or a wide-holed strainer.
16. In a frying pan with hot oil over medium heat, fry the Zainab fingers until they turn golden.
17. In a pot or bowl of cold syrup, place the fried Zainab fingers and leave for a few minutes.