Karabij Halab – Recipe and Preparation Steps

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Karabij Halab – Recipe and Preparation Steps

Karabij Halab is a famous dessert from Aleppine cuisine, often served after Ramadan iftar meals. It is a delightful combination of buttery pastries and pistachio filling, served with a luscious "nataf" (a meringue-like dip). Below, we provide the ingredients for nine servings and the preparation steps. We hope you enjoy this traditional sweet treat!

Ingredients for Karabij Halab

Karabij Halab

 

For the Dough:

  • 200 grams of vegetable shortening.
  • 4 cups of fine semolina flour (freekeh flour).
  • 1 cup of coarse semolina.
  • 200 grams of butter.
  • ½ teaspoon of mahlab (a ground spice from cherry seeds).
  • 1 teaspoon of instant yeast.
  • Drinking water (as needed).

For the Filling:

  • 2 cups of coarsely ground pistachios.
  • 1 cup of granulated sugar.
  • 2 teaspoons of rose water.
  • 1 teaspoon of orange blossom water.

For the Nataf:

  • 5 sticks of araq halawa (soapwort root).
  • 2 cups of sugar.
  • 2 cups of water.
  • 1 teaspoon of rose water.
  • 1 teaspoon of orange blossom water.

Steps to Prepare Karabij Halab

Prepare the Dough:

  1. Melt the shortening and butter together.
  2. In a large bowl, combine the semolina flour, coarse semolina, mahlab, and yeast. Add the melted butter and shortening mixture, and mix with a wooden spoon until well incorporated.
  3. Cover the mixture and let it rest for at least 12 hours.
  4. After resting, add a little drinking water to the dough and knead thoroughly. Repeat this process a few times until the dough becomes firm and pliable. Cover and let it rest again for at least 2 hours.

Prepare the Filling:

  1. In a bowl, mix the pistachios, sugar, rose water, and orange blossom water until combined.

Assemble the Karabij:

  1. Divide the dough into small pieces, about the size of a walnut.
  2. Press your thumb into each dough piece to create a small well, then fill it with the pistachio mixture. Close the dough carefully to seal the filling. Repeat for the remaining dough and filling.
  3. Place the stuffed dough pieces on a baking tray lined with foil. Gently flatten the bottom of each piece to create a flat base.

Bake the Karabij:

  1. Preheat your oven to 200°C (392°F).
  2. Place the tray in the oven and bake until the bottoms of the karabij turn golden brown. Remove from the oven and let them cool.

Prepare the Nataf:

  1. Boil the araq halawa in 1 cup of water until the liquid reduces by about half. Remove from heat and let it cool.
  2. In another pot, prepare a simple syrup by boiling 1 cup of water with the sugar until slightly thickened.
  3. Strain the soapwort liquid into a bowl, then beat it with an electric mixer until it becomes frothy.
  4. Gradually add the hot syrup to the soapwort liquid while continuously whisking. Continue whisking until the mixture becomes glossy and white. Add the rose water and orange blossom water, and whisk to combine.

Serve:

Serve the karabij with a generous dollop of nataf on the side. Enjoy this delightful dessert with your family or guests!

Bon Appétit!

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