Name: Usbu al zainab(zainabs fingers) recipe by Sara Ibrahim at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 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

Instructions

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.
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.
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.
Bring the two corners of the sheet to the cheese. Seal the cheese by folding the edges.
Roll the pastry till the edge. When you reach the end apply a coat of flour water mixture.
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.
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.
Serve the rolls on a serving plate and pour the syrup all over.
Sprinkle crushed pistachios to garnish.

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