Are you intrigued by these sesame and aniseed finger-shaped sweets that are deep-fried and then soaked in sugar syrup? Sweet Makarouns or Assabeh Zeinab are light and sweet, flavoured with aniseed and cinnamon, and coated with a traditional syrup.
The texture of this simple delight is from pressing the dough against a sieve or inside a walnut mamoul mould.
Begin by making the Attir – Sugar Syrup. Place all the ingredients in a small saucepan over medium heat and bring to a boil (this happens fairly fast). Lower the heat and continue to boil for approximately 6-7 minutes until the syrup slightly thickens. Remove from heat and cool completely.
For the dough mixture: place all the ingredients in a bowl and combine them until you form a soft dough. If you find that the dough is still hard, add water little by little until the dough is soft and easy to work with.
Slightly oil the sieve or the mould, then take a walnut-sized roll of dough, place it on the oiled sieve or inside a mamoul mould and flatten it. Roll it over the grater or inside the mould once forward to give it texture.
Repeat with the remaining dough. Remember to slightly oil the sieve or the mould as necessary.
Deep fry on medium heat for a deep golden colour. If the oil is too hot, the Makarouns will burn fairly quickly.
Remove from the oil and strain for 1 minute. Place into the cooled sugar syrup. Do this quickly so that the Makarouns absorb the syrup. Remove using a slotted spoon and place it in your serving dish.