Karabij finger-shaped pastries of the Middle East, similar to ma’amoul. They are traditionally served with a brilliant white cream called naatiffe (natif) which is made from the root of bois de Panama. The karabij are dipped into this frothy cream and may then be arranged in a pyramid shape with the remaining cream poured over them.
© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.