📝 About This Recipe
Karabooj is a prestigious Lebanese jewel, featuring a buttery semolina shortbread shell stuffed with a fragrant, spiced nut filling. These elegant cookies are traditionally paired with 'Natef,' a unique marshmallow-like meringue made from soapwort root that provides a cloud-like contrast to the dense, nutty interior. It is a celebratory treat often found during Eid or Easter, celebrated for its delicate balance of floral rose water and earthy pistachios.
🥗 Ingredients
The Dough (Shortbread)
- 2 cups Fine Semolina (also known as farina)
- 1 cup Coarse Semolina (adds a signature crumbly texture)
- 1 cup Clarified Butter (Ghee) (melted and slightly cooled)
- 1/4 cup Granulated Sugar
- 2 tablespoons Rose Water (high quality)
- 2 tablespoons Orange Blossom Water
- 1/2 teaspoon Yeast (instant dry yeast)
The Nut Filling
- 2 cups Pistachios or Walnuts (finely chopped but not powdered)
- 1/2 cup Powdered Sugar
- 1 tablespoon Orange Blossom Water
- 1/2 teaspoon Ground Cinnamon (optional, for walnut filling)
The Natef (Meringue Dip)
- 2 Egg Whites (at room temperature)
- 1 cup Sugar (for the syrup)
- 1/2 cup Water
- 1 teaspoon Lemon Juice
- 1 teaspoon Rose Water
👨🍳 Instructions
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1
In a large bowl, combine the fine semolina, coarse semolina, and sugar. Pour the melted ghee over the mixture and rub with your fingertips (a process called 'bass') until every grain is coated. Cover and let it rest for at least 4 hours, or ideally overnight, to allow the semolina to soften.
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2
After the resting period, dissolve the yeast in 2 tablespoons of warm water. Add this to the semolina along with the rose water and orange blossom water. Knead gently until a smooth, pliable dough forms. Cover and let rest for 1 hour.
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3
Prepare the filling by mixing the chopped nuts, powdered sugar, and orange blossom water in a medium bowl. The mixture should be sticky enough to hold together.
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4
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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5
Take a walnut-sized piece of dough (about 30g) and roll it into a ball. Use your thumb to create a deep indentation, thinning the walls out to form a small cup.
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6
Place a teaspoon of the nut filling into the center. Gently pinch the edges of the dough over the filling to seal it completely, then roll it into an oval or log shape.
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7
If you have a 'Maamoul' mold, press the cookie into the mold to create a pattern, then tap it out. Otherwise, use a fork to create decorative ridges on the surface.
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8
Place the cookies on the prepared baking sheet. Bake for 15-18 minutes until the bottoms are lightly golden, but the tops remain pale. Do not overbake; they should not brown on top.
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9
While the cookies cool, prepare the Natef. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil and simmer for 10 minutes until it reaches a thick syrup consistency (soft ball stage). Stir in rose water.
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10
In a clean glass bowl, beat the egg whites until stiff peaks form. While the mixer is running on low, very slowly drizzle the hot sugar syrup into the egg whites.
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11
Increase the mixer speed to high and continue beating for 5-7 minutes until the Natef is thick, glossy, and cooled down to room temperature.
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12
Once the Karabooj cookies are completely cool, serve them on a platter with a generous bowl of Natef on the side for dipping.
💡 Chef's Tips
Always let the semolina dough rest overnight if possible; this ensures the grains fully hydrate for a melt-in-your-mouth texture. When making the Natef, ensure your mixing bowl is completely grease-free, or the egg whites won't whip properly. If you don't want to use raw egg whites for the Natef, you can use marshmallow fluff thinned with a little rose water as a quick cheat. Store the cookies in an airtight container at room temperature, but keep the Natef in the fridge and whip it briefly before serving.
🍽️ Serving Suggestions
Serve with a small cup of strong, cardamom-scented Lebanese white coffee (Ahweh). Arrange on a silver platter alongside dried apricots and dates for a traditional festive display. Dust the Natef with a pinch of ground cinnamon or extra crushed pistachios just before serving. Pair with a glass of chilled Jallab (date and grape molasses drink) for a truly authentic experience.