Karabij Halab - Syrian Pistachio Cookies

Recipe

Karabij Halab - Syrian Pistachio Cookies

Pistachio Delights: A Taste of Syria in Every Bite

4.8 out of 5

Indulge in the rich flavors of Syrian cuisine with Karabij Halab, a traditional dessert that originated in Aleppo. These delicate pistachio cookies are a true delight, combining the nutty goodness of pistachios with a hint of rosewater and a sweet syrup drizzle.

Jan Dec
Dessert› Cookie› Karabij halab
Asian cuisine› Arab cuisine› Levantine cuisine› Syrian cuisine

Preparation time

30 minutes

Cooking time

15 minutes

Total time

45 minutes

Yields

Makes approximately 24 cookies

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using plant-based butter substitute), Dairy-free (if using dairy-free butter substitute), Nut-free (if pistachios are substituted with another ingredient), Kosher

Allergens

Pistachios, Wheat (gluten), Dairy (butter)

Not suitable for

Gluten-free (contains all-purpose flour), Paleo, Low-carb, Keto, Halal (contains butter)

Ingredients

Nutrition

  • Calories: 150 kcal / 628 KJ
  • Fat: 9g (Saturated Fat: 4g)
  • Carbohydrates: 16g (Sugar: 8g)
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 2.
    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. 3.
    Add the ground pistachios and rosewater to the butter mixture, and mix well.
  4. 4.
    In a separate bowl, whisk together the flour, baking powder, and salt.
  5. 5.
    Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
  6. 6.
    Take small portions of the dough and shape them into small balls or crescents.
  7. 7.
    Place the shaped cookies on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
  8. 8.
    While the cookies are baking, prepare the syrup by combining the sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  9. 9.
    Once the cookies are baked, remove them from the oven and immediately dip them in the warm syrup for a few seconds, ensuring they are fully coated.
  10. 10.
    Transfer the soaked cookies to a wire rack to cool and allow the syrup to set.

Treat your ingredients with care...

  • Pistachios — Make sure to finely grind the pistachios to achieve a smooth texture in the cookies.
  • Rosewater — Use a high-quality rosewater to ensure a delicate and authentic flavor.

Tips & Tricks

  • For an extra touch of elegance, sprinkle crushed pistachios on top of the cookies before baking.
  • If you prefer a stronger rosewater flavor, you can increase the amount to 2 teaspoons.
  • Store the cookies in an airtight container to maintain their freshness and crispness.

Serving advice

Serve Karabij Halab as a delightful dessert alongside a cup of aromatic Arabic coffee or a refreshing glass of mint tea.

Presentation advice

Arrange the cookies on a beautiful platter, garnished with a sprinkle of powdered sugar and a few whole pistachios for an eye-catching presentation.

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