Usbu al zainab(zainabs fingers) | How to make Usbu al zainab(zainabs fingers)

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By Sara Ibrahim
Created on 16th Dec 2015
  • Usbu al zainab(zainabs fingers), How to make Usbu al zainab(zainabs fingers)
Usbu al zainab(zainabs fingers)by Sara Ibrahim
  • Usbu al zainab(zainabs fingers) | How to make Usbu al zainab(zainabs fingers) (28 likes)

  • 0 reviews
    Rate It!
  • By Sara Ibrahim
    Created on 16th Dec 2015

About Usbu al zainab(zainabs fingers)

Common snack for ramdan

Usbu al zainab(zainabs fingers) is an authentic dish which is perfect to serve on all occasions. The Usbu al zainab(zainabs fingers) is delicious and has an amazing aroma. Usbu al zainab(zainabs fingers) by Sara Ibrahim will help you to prepare the perfect Usbu al zainab(zainabs fingers) in your kitchen at home. Usbu al zainab(zainabs fingers) needs 10 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Usbu al zainab(zainabs fingers). This makes it easy to learn how to make the delicious Usbu al zainab(zainabs fingers). In case you have any questions on how to make the Usbu al zainab(zainabs fingers) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sara Ibrahim. Usbu al zainab(zainabs fingers) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time10mins
  • Cook Time10mins
  • Serves10People

Video for key ingredients

  • Homemade Short Crust Pastry

Usbu al zainab(zainabs fingers)

Ingredients to make Usbu al zainab(zainabs fingers)

  • Samoosa sheets - 20
  • Cheese triangles - 10
  • For sealing the pastry :
  • Flour 3 tbsp
  • For the sugar syrup :
  • Sugar 1/3 cup
  • 1 tsp cardamom powder
  • Water 6 tbsp
  • Water 1/3 cup
  • Oil for frying

How to make Usbu al zainab(zainabs fingers)

  1. Preparing the syrup: Heat a saucepan, add water and sugar. Let it simmer gently for about 10 minutes until thick and syrupy. Don't stir the mixture, just swirl the whole pan. Add cardamom powder, boil for 1 minute. Turn off the flame. Let it cool.
  2. For preparing the sealing, mix well the flour and water until you get a thick paste. This mixture is used to seal the edges of the pastry after rolling. Keep them aside.
  3. Cut the cheese triangle into half. Place a small piece of cheese at the tip of the short end leaving some space from the edges.
  4. Bring the two corners of the sheet to the cheese. Seal the cheese by folding the edges.
  5. Roll the pastry till the edge. When you reach the end apply a coat of flour water mixture.
  6. Heat a pan with oil. On a medium flame fry few rolls. When it turns golden at one side turn it over till other side becomes golden too.
  7. If the cheese is not completely covered, it will start to melt and ooze out in the oil. This will start crackling and the oil will start spluttering a bit. So be careful to use long handed spoon or tongs for this.
  8. Serve the rolls on a serving plate and pour the syrup all over.
  9. Sprinkle crushed pistachios to garnish.

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