Zainab Fingers (Asabe’ Zainab)

Introduction

Also known as Asabe’ Zainab, Zainab Fingers are long, golden semolina pastries, fried until crisp, then drenched in fragrant honey syrup. They’re a staple of Lebanese and Syrian households.

Ingredients

• Semolina flour – gives a tender, melt-in-your-mouth texture

• All-purpose flour – to bind and lighten the semolina

• Sesame seeds – rolled on the outside for extra crunch

• Yeast or baking powder – for a light, airy interior

• Sugar, water & lemon – to make the classic honey syrup

Origin of the Name

Legend says the pastry was named for a famed 19th-century cook, Zainab, whose elegant, finger-shaped treats became the talk of Aleppo and Beirut.

Translation & Cultural Context

• Asabe’ Zainab = Zainab’s Fingers

• Served during Ramadan and at celebrations, Zainab Fingers are a symbol of hospitality and sweet generosity.

Serving Suggestions

• Garnish with crushed pistachios or a light dusting of cinnamon.

• Pair with Arabic coffee or rose-scented tea for a perfect balance of spice and sweetness.