crunchy biscuity pistashioey nutty base with a creamy thick marshmellowy cream.
what more can i say.. other than…
O.M.G i saw it on this tv show called “food safari” the show on syrian food part 2/2 ( really cool show check it out on you tube)
anyway. it looks way cooler on the show. i went crazy trying 2 find out what this was ..i even asked my syrian friend and SHE WAS FASCINATED by it 2 coz its from Halab thats not where she’s from ANYWAY ANYWAY. just look at it. … again… and again…
I did my research and good news. 1st of all that marshmallowy cream is made of something called “natef” also known as Roots of saponaria officinalis. Also used to wash carpets. Weird I know. Anyway what happens is it’s boiled Then whipped up. I’ll post recipe below . Then the biscuiti base can be made as cookies too names whipps of aleppo
Whips of Aleppo (Karabij Halab)
Superfine sugar is also known as fruit sugar; it is sold in supermarkets. Mahlab (ground black cherry pits) is sold in Middle Eastern shops. So is rose water.
1/4 cup warm water + 1-1/2 tbsp water
8 g package yeast (2-1/4 tsp)
1 tbsp + 1/2 cup granulated sugar
1/2 cup finely ground pistachios
1/4 cup superfine sugar
1 tsp rose water
1 lb (450 g) fine semolina
1/2 cup unsalted butter, at room temperature
1 tsp mahlab
1/4 cup warm whole milk
Marshmallow cream or whipped cream to taste (optional)
In measuring cup, stir together 1/4 cup warm water, 1 tablespoon granulated sugar and yeast. Let sit 10 minutes, until frothy
Meanwhile, in small bowl, stir together pistachios, superfine sugar, 1-1/2 tablespoons water and rose water until blended.
In medium bowl, mix semolina, butter, remaining 1/2 cup granulated sugar and mahlab with fingers, blending well. Form well in centre. Pour in yeast mixture and milk. Mix with hands, then knead into dough in bowl. Cover with plastic wrap. Refrigerate 30 minutes.
Form dough into walnut-sized balls. Take 1 ball and form hollow with index finger. Place 1 teaspoon pistachio mixture in hollow, then pinch to close. Shape into cylinder. Place on greased baking sheet. Pat down into oval shape. Repeat with remaining balls.
Bake in preheated 300F oven 20 minutes or until lightly browned. Cool before serving. If desired, serve marshmallow cream or whipped cream alongside for dipping.
Makes 30 to 35.
And for the marshmallowy natef it’s made like this :
Makes 500 g
60 g soapwort root
600 ml water
For the syrup
350 g sugar
100 ml water
1 teaspoon lemon juice
1 tablespoon rose water
1 tablespoon orange blossom water
Rinse the soapwort under cold water to clean it from the earth that is still clinging to it. Put in a pan together with the water. Place over a medium heat and bring to a boil. Watch the soapwort as it comes to the boil as it will foam up and may boil over. Simmer until the liquid is reduced by three quarters. You should be left with 150 ml of the water, which by then will have become brown.
While the soapwort is simmering, prepare the syrup. Put the water, sugar and lemon juice in a pan and bring to a boil over a medium heat, stirring occasionally. Let boil for 3 minutes then add the fragrant waters. Mix well. Take off the heat.
Strain the soapwort liquid into a large mixing bowl and, using an electric beater, whisk until the water has become a white, rather shiny foam – rather unbelievable but true. The miraculous transformation is due to the saponin in the soapwort.
Gradually add the sugar syrup to the foam as the beater is still whisking until you have used it all up and you have a fluffy, stretchy dip/sauce – you can use a little less syrup if you want your dip less sweet.
Check out For full details and pictures
I havent yet tried it but I will as soon as I get my hands on that root! If your gonna do it u gotta do it right! Right.
my mission. FIND AND EAT.