Thank you for this recipe which is very well explained. In my family, we make karabeej with walnuts not pistachios (which are used for ma3moul) and we add less sugar because the natef is already very sweet.
I have just created my blog of Syrian food but it’s in French
Alépine: Thank you so much for stopping by!
I took the recipe from this website (l2ma.com “I mentioned the website in Adapted from”), the owner of the site is (Mona) from Aleppo, she mentioned that Karabeej can be prepared from pistachios or walnuts, I will add this info to the recipe.
Wish you all the best with your blog!