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Ramadan recipes

Karabij Recipe



Total Time :
Serves 18


To prepare the filling:

Combine the pistachio nuts, NESTLÉ Sweetened Condensed Milk, rose water and ghee making hard dough.

To prepare the Karabij:

Mix the semolina, fine semolina, ghee, sugar, mahlab and water to form dough.

Keep the dough for 10 minutes, and then add the baking powder and sugar syrup.

Make a small ball with the dough, press it with your finger, add a ball of the pistachio filling and roll it over. The dough should be very thin.

Bake in a preheated 250 °C oven for 6 to 8 minutes, or until golden in color.

The Natif:

Mix the egg whites and sugar and put on double boil (bain-marie). Keep stirring for 5 to 8 minutes or until all the sugar is completely melted, then remove from heat, whip using electrical beater until foaming and getting cold, then add the rose water and blossom water.

Serve the Karabij with the Natif aside.

Nutritional Information

Per Portion of 300g

Energy : 629.00 Kcal
Protein : 14.00 g
Carbohydrate : 75.00 g
Fats : 32.00 g

Your Grocery List

  • For the filling:

  • 600 g pistachio nuts, ground
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 2 tablespoons rose water
  • ¼ cup ghee or 50 g
  • For the karabij:

  • 1½ cups semolina or 250 g
  • 2½ cups fine semolina or 375 g
  • 1 cup ghee or 225 g
  • ¾ cup sugar or 150 g
  • ½ teaspoon ground mahlab
  • ¼ cup water
  • ½ teaspoon baking powder
  • ¼ cup sugar syrup or 75 g
  • Natif:

  • 5 egg whites
  • 1½ cups sugar or 300 g
  • 1 teaspoon rose water
  • 1 teaspoon blossom water

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