Karabeej & Natef كرابيج مع الناطف

Karabeej It’s typically traditional Lebanese cookies made with a semolina butter rosewater dough that’s filled with a sweetened pistachio mixture served alongside with “Natef” the exquisite accompaniment for karabeej pastries, it looks like meringue, similar in texture to marshmallow fluff.

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Step 1

Sift the semolina with the baking soda & combine the butter into the semolina with your fingers until it is well mixed, whisk the rose water with the milk and gradually add the milk and kneed to form a stiff dough, cover & set it aside.

Step 2

Chop the nuts (moderately) with a chopper, then add the melted butter, sugar and rose water.

Step 3

Shape the dough into small balls the size of walnuts, then flatten it to form a thin dough.

Step 4

Scoop approximately 1 teaspoon of the nut filling and put it down the middle of the dough.

Step 5

Close & form it into elliptical shape with rounded edges.

Step 6

Place them on a baking sheet covered with parchment paper. Bake for about 10 minutes or a bit more until the underside is golden in a 180°C oven.

Step 7

Rinse the soapwort under cold water to clean it from the earth that is still clinging to it, put in a pan together with the water.

Step 8

Place over a medium heat and bring to a boil. (Watch the soapwort as it comes to the boil as it will foam up and may boil over) Simmer until the liquid is reduced by three quarters. You should be left with 150 ml of the water, which by then will have become brown.

Step 9

While the soapwort is simmering, prepare the syrup. Put the water, sugar and lemon juice in a pan and bring to a boil over a medium heat, stirring occasionally, let it boil for 3 minutes then add the rose & blossom waters, give it a quick mix then take off the heat.

Step 10

Strain the soapwort liquid into a large mixing bowl and, using an electric beater, whisk until the water has become a white shiny foam. (This transformation is due to the saponin in the soapwort).

Step 11

Gradually add the syrup to the foam as the beater is still whisking until you have used it all up and you have a fluffy, stretchy dip, you can use a little less syrup if you want your dip less sweet.

Step 12

** Rosewater Meringue as an Alternative to Natef if “soapwort root” is not available:

Step 13

- 4 large egg whites. - 1/2 teaspoon Cream of tartar (or Baking powder). - 1/2 cup of rose water syrup.

Step 14

1- In a mixer bowl Beat the egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes, add the cream of tartar (or the baking powder) and continue to beat until soft peaks form, about 4 minutes.

Step 15

2- While beating, add the rose water syrup gradually & continue to beat until stiff peaks form, 8 to 10 minutes.

Step 16

It can be spread or piped onto the Karabeej or served aside as a dip.

Step 17

Note: • This meringue can be left at room temperature for up to 4 - 6 hours, after that, it’s better to refrigerate or it will begin to wilt.

Step 18

• You can cover and store leftovers for up to 2 days in the refrigerator.

Step 19

• Not recommend to freeze it.