Karabij
Small semolina cookies filled with a sweet pistachio paste, served alongside natef — a white, marshmallow-like cream made from beaten soapwort root extract. The cookies are dipped into the natef at the table. One of the oldest and most technically demanding desserts in the Lebanese repertoire.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 3 cups fine semolina
- 200 g unsalted butter
- 2 tbsp sugar
- 2 tbsp rose water
- 1 tbsp orange blossom water
- 0.25 cup warm water
- 2 cups shelled pistachios
- 3 tbsp sugar (for filling)
- 1 tbsp rose water (for filling)
- 30 g dried soapwort root (ashl al-3erq al-souss)
- 2 cups sugar (for natef)
- 0.5 cup water (for natef)
Instructions
- Rub cold butter into semolina, sugar until the mixture resembles damp sand.
- Add rose water, orange blossom water, and enough warm water to bring it together into a smooth, pliable dough. Rest 1 hour.
- Blend pistachios with sugar and rose water to a cohesive paste.
- For natef: simmer soapwort root in 2 cups water for 30 minutes. Strain and cool the liquid completely.
- Beat the cooled soapwort liquid at high speed for 10 minutes until white and foamy.
- Make sugar syrup from 2 cups sugar and 0.5 cup water, cooked to soft-ball stage (115°C/240°F). Drizzle into soapwort foam while beating. Beat until thick, white, and cold.
- Preheat oven to 180°C (350°F). Roll small amounts of dough into balls, indent with your thumb, fill with pistachio paste, and seal closed into smooth oval shapes.
- Bake 18–20 minutes until pale gold.
- Cool completely. Serve alongside a bowl of natef for dipping.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Karabij?
Small semolina cookies filled with a sweet pistachio paste, served alongside natef — a white, marshmallow-like cream made from beaten soapwort root extract. The cookies are dipped into the natef at the table. One of the oldest and most technically demanding desserts in the Lebanese repertoire.
Where is Karabij from?
Karabij comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Karabij vegetarian?
As written, Karabij contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of fine semolina in Karabij?
The fine semolina called for here is part of the traditional recipe and gives Karabij its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Karabij?
In a Lebanese desserts spread, Karabij is served at the end of a meal or with afternoon coffee or tea. A little extra syrup or nuts on top is traditional where the recipe calls for them.
Can I make Karabij ahead, and how do I store leftovers?
Most components can be prepared ahead. Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture; syrups and nut toppings are best added or refreshed close to serving.