INGREDIENTS
  • For the filling:
  • 600 g Pistachio nuts
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 2 tablespoons Rose water
  • 1 cup Ghee
  • For the Karabij:
  • 1.5 cups Semolina
  • 2.5 cups fine semolina
  • 1 cup Ghee
  • 3 cup Sugar
  • 1 teaspoon ground mahlab
  • 1 cup Water
  • 1 teaspoon Baking powder
  • 1 cup sugar syrup
  • Natif:
  • 5 Egg whites
  • 1.5 cups Sugar
  • 1 teaspoon Rose water
  • 1 teaspoon Blossom water

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 629 (Kcal)
  • Protein 14 (g)
  • Total Fat 32 (g)

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HOW TO PREPARE
1
To prepare the filling:
2
Combine the pistachio nuts, NESTLÉ Sweetened Condensed Milk, rose water and ghee making hard dough.
3
To prepare the Karabij:
4
Mix the semolina, fine semolina, ghee, sugar, mahlab and water to form dough.
5
Keep the dough for 10 minutes, and then add the baking powder and sugar syrup.
6
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.
7
Bake in a preheated 250 °C oven for 6 to 8 minutes, or until golden in color.
8
The Natif:
9
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.
10
Serve the Karabij with the Natif aside.

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