The French have their macarons, the Italians their macaroni, theLebanese their ma’karoons. Closer to the Italian version, Lebanese makaroons are made with flour (semolina or plain flour) and water into a dough and can be savory or sweet. You will get a sweet version today; these are also called “Zeinab’s fingers” assabeh Zeinab. Flavored...Read More »