Faten's Naatif
A cloud of whipped egg whites folded with carob molasses syrup, set into a pillowy sweet that dissolves on the tongue — an ancient Aleppan confection rarely seen outside Syria, here made exactly as Faten remembers from her grandmother's kitchen.
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
- 200 ml Carob molasses (dibs el kharroub)
- 150 g Granulated sugar
- 60 ml Water
- 3 large Egg whites (large eggs, room temperature)
- 1/4 tsp Cream of tartar
- 1 tsp Rose water
- 40 g Pistachios, roughly chopped
Instructions
- Combine carob molasses, sugar, and water in a small heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves. Attach a candy thermometer and cook without stirring until the syrup reaches 115°C (soft-ball stage).
- While the syrup cooks, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy, then increase to high speed and beat until firm, glossy peaks form.
- When the syrup reaches temperature, remove from heat and immediately begin pouring it in a thin, steady stream into the beating egg whites with the mixer running on high. Pour down the side of the bowl, not directly onto the beaters.
- Add the rose water and continue beating for 5–7 minutes until the mixture is very thick, glossy, and has cooled to room temperature. The naatif is ready when it holds a stiff ribbon when the beater is lifted.
- Pour or scoop into a shallow serving dish. Scatter with roughly chopped pistachios.
- Refrigerate for at least 1 hour to set. Serve cold, scooped with a large spoon.
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 Faten's Naatif?
A cloud of whipped egg whites folded with carob molasses syrup, set into a pillowy sweet that dissolves on the tongue — an ancient Aleppan confection rarely seen outside Syria, here made exactly as Faten remembers from her grandmother's kitchen.
Where is Faten's Naatif from?
Faten's Naatif comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Faten's Naatif vegetarian?
As written, Faten's Naatif 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 egg whites (large eggs, room temperature) in Faten's Naatif?
The egg whites (large eggs, room temperature) called for here is part of the traditional recipe and gives Faten's Naatif 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 Faten's Naatif?
In a Syrian desserts spread, Faten's Naatif 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 Faten's Naatif 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.