• In a small bowl, dissolve yeast and sugar in ½ cup of the warm water and leave for 10 minutes, or until foamy.
• In a large bowl, combine all-purpose flour, semolina flour, butter, and aniseeds. Stir in yeast mixture.
• Gradually add remaining water, then knead until combined. Let rise for 30 minutes.
• Pull off walnut-size pieces of dough and form into date-shaped fingers. Roll fingers, one at a time, on the rough edge of a fine grater to achieve the characteristic carvings of Asabe’ Zainab. (See photo above).
• Heat oil to 160˚C (325˚F) in a deep fat fryer. Add the fingers and fry for 4 minutes, or until golden. Let drain on a paper towel.
• While still hot, dip fingers into sugar syrup. Let excess syrup drip off. Arrange on a serving plate. Sprinkle with ground pistachios, or dip ends into melted chocolate then into coconut or ground pistachios before serving.

  Variation

• Prepare dough and let rise as directed.
• Using a rolling pin, roll out dough on a work surface to a thickness of about 1cm (⅜in). Cut into small rectangles to cover a date.
• Place one plain or nut-stuffed date on each rectangle. Wrap dough around dates and press edges to seal.
• Fry pastries and dip into syrup as directed.