Karabig with natef

Karabig with natef

Syrian biscuits with icing

By
From
Cooking from the Heart
Makes
40-50
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 1/2 cups semolina
3 cups plain flour
300g margarine
3 tablespoons sugar
3 tablespoons orange blossom water
3 tablespoons vegetable oil

Filling

Quantity Ingredient
200g walnuts, crushed
2 tablespoons sugar
25g margarine
1 teaspoon orange blossom water
1 teaspoon ground cinnamon

Natef

Quantity Ingredient
1 cup sugar
1/2 teaspoon lemon juice
1/2 teaspoon orange blossom water
1 egg white
4 pieces mastic

Method

  1. Preheat the oven to 150°C. Line a baking tray with baking paper.
  2. Using an electric mixer, beat the semolina, flour, margarine, sugar, orange blossom water and oil into a dough. Tear off pieces of the dough and roll them into 5 cm balls.
  3. Combine the filling ingredients in a bowl until they form a paste. Make a well in the centre of each ball using your finger, then spoon in the filling. Seal the biscuits by pinching them closed.
  4. Transfer the biscuits to the baking tray and bake for 45 minutes, making sure they don’t brown.
  5. To make the natef (icing), put the sugar, lemon juice, orange blossom water and ¼ cup water in a saucepan over low heat. Stir to dissolve the sugar, then simmer for 25 minutes, or until the mixture forms a thick syrup. Remove from the heat and allow to cool.
  6. Beat the egg white using an electric mixer until soft peaks form. Add the mastic and gradually stir in the syrup until well combined.
  7. Dip half of each biscuit into the natef and serve.
Tags:
Jewish
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