Karabij
Exquisite Arabic semolina and ghee butter cookies, stuffed with a sweet spiced walnut or pistachio paste and baked until tender with a beautiful spiral-molded crust.
50 min
Árabe / Levantina
6 servings
The story behind
You have absolutely no idea what a beautiful, melting texture these traditional cookies have! The very first time I tasted authentic karabij was at a hidden Syrian heritage pastry shop. I was completely blown away by how these semolina treats manage to be so light and crumbly that they practically melt on your tongue. The baker explained to me that the true secret behind the dough is using fine semolina fully hydrated with warm ghee, and that they are traditionally served at weddings or grand holiday feasts alongside a brilliant white cream called 'natif', which is made from soapwort root to create a marshmallow-like meringue. Personally, I absolutely love baking these for a relaxed coffee afternoon with family or close friends, as they are the ultimate sweet bite to share while chatting for hours. They store beautifully in an airtight container to retain their moisture. To drink, a hot cup of fresh mint tea or a bold espresso shot makes the perfect bitter balance against the sweet walnut core. You are going to fall in love with them.
Instructions
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1In a large mixing bowl, combine the fine semolina with the flour, pour in the warm melted ghee, and rub the mixture with your fingertips until it resembles wet sand.
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2Gradually incorporate two tablespoons of rose water and the warm water, kneading gently until a soft, pliable dough forms; cover and let it rest for one hour.
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3For the filling, toss the finely chopped walnuts in a separate bowl with the powdered sugar, ground cinnamon, and the remaining two tablespoons of orange blossom water until a sticky paste forms.
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4Pinch off small balls of the rested semolina dough, hollow out the center of each ball using your thumb, and drop a teaspoon of the walnut filling inside.
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5Carefully pinch the dough closed to seal the rich core and shape into beautiful ovals, using a traditional wooden ma'amoul mold or crimping tweezers to trace the spiral patterns seen in Karabij.jpg.
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6Arrange the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 15 to 20 minutes until set through but still pale on top.
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7Remove from the oven, let them cool down completely on a wire rack so they don't crumble, and pile them beautifully onto a rustic platter.
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