Karabij

Name: Karabij
Ingredients: 1 recipe Ma’amoul Dough; 60–90 g (2–3 oz) Bois de Panama (erh halawa or ‘soul of the sweet’); 1 recipe Nut Filling; 1 tablespoon lemon juice; 1 tablespoon orange blossom water; 60–90 g (2–3 oz) Bois de Panama (erh halawa or ‘soul of the sweet’); 250 g (8 oz) sugar; Whites of 3 large eggs

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This sweet consists of small round ma’amoul pastries bathed in a brilliant white cream with a very distinctive flavour, called naatiffe.

Ingredients

1 recipe Ma’amoul Dough
1 recipe Nut Filling

Dessert
Vegetarian

Method

Prepare the ma’amoul dough exactly as described in the basic recipe, but leave out rose or orange blossom water, and use water rather than milk to bind. Shape the ma’amoul and fill them with nut filing. Do not decorate their tops. Bake as directed and cool.

Prepare the cream. Pulverize or grind the dried white branch of Bois de Panama. Soak it for several hours in ¼ pint w