Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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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.

HS