Wasfetna

Aleppo Krabij

Semolina fingers stuffed with pistachios, dipped in frothy white syrup — the famous Aleppo duo.

Aleppo Krabij
Cooking time
1 hr 38 min
Hands-on time
1 hr
Free time
1 hr
Difficulty
Medium
Cuisine
Levantine
Calories
430
Contains
Nuts, Gluten, Dairy, Eggs

Karabeej is not complete without its natef: semolina cookies with a pistachio filling, dipped in a sweet, frothy white cream. In Aleppo natef is made from soapwort root; at home we get close with a clever meringue that does the flavor justice.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

10people

Amounts follow the number of people

For the karabeej

For the quick natef

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Electric mixer — Natef needs continuous whipping while hot syrup is poured in — a hand whisk will not manage it.
  • Kneading bowl — The semolina is rubbed with ghee and rests for an hour.
  • Baking tray — The fingers are arranged on it and baked at 180°.

Method

  1. Rub the semolina and flour with ghee and let it rest for an hour, then knead it with orange blossom water.

    1 hrYou can walk away
    You’ll know it’s ready when

    A dough that holds together when held in a fist.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  2. Knead the pistachios with the sugar and syrup, and form semolina fingers stuffed with it, with closed ends.

    10 min
    You’ll know it’s ready when

    The dough becomes smooth and elastic and does not stick to the hand.

    Tip: Add the liquid gradually, because flours absorb differently.

  3. Bake it at 180°.

    18 minYou can walk away
    You’ll know it’s ready when

    Light golden underneath, pale on top — it firms up as it cools.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  4. For the natef: beat the egg whites to stiff peaks, then pour in the hot syrup in a thin stream, beating all the time.

    5 min
    You’ll know it’s ready when

    Thick, glossy white cream that holds peaks — a cold bowl helps it hold.

    Tip: Hot syrup on whipped egg white = smooth, safe, and glossy meringue.

  5. Serve the karabeej with the natef alongside for dipping — or a spoonful on top of each piece.

    5 min
    You’ll know it’s ready when

    The dish is neat and ready to serve straight away.

    Tip: Add the finishing touches at the time of serving to preserve the color and texture.

What this teaches

More from Desserts