Vizier's Finger Dessert

Ingredients

• 125 grams butter (at room temperature)Instead: olive oil
• 1 tea glass vegetable oil
• 1 tea glass plain yogurtInstead: strained yogurt
• 1 tea glass semolina
• 1 tsp baking powder
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tea glass granulated sugar (for dough)
• 2.5 cups granulated sugar (for syrup)
• 3 cups water
• A few drops of lemon juice

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   For the syrup, boil water and sugar in a pot. Once boiling, add lemon juice, simmer for 10 minutes, and let it cool.

2. 2

   In a mixing bowl, combine butter, vegetable oil, yogurt, sugar, semolina, baking powder, and vanilla.

3. 3

   Gradually add flour to obtain a soft dough that does not stick to your hands.

4. 4

   Shape walnut-sized pieces of dough into fingers and roll them in semolina.

5. 5

   Bake in a preheated oven at 180°C (350°F) for about 25 minutes until golden brown.

6. 6

   Pour lukewarm syrup over the hot pastries after their initial heat escapes, and let them absorb the syrup.

Note. The desserts should rest for a couple of minutes after coming out of the oven, and the syrup should be lukewarm.