How to Make Karabeej and Tarabish at Home

Ingredients

• 4 egg whites
• 1 1/4 cups sugar
• 1/4 cup water
• 1 teaspoon liquid vanilla
• A pinch of salt
• For coating the tarabish:
• 250 g blond chocolate
• 250 g chocolate chips
• 2 tablespoons vegetable oil
• For coating the karabeej:
• Colored vermicelli sprinkles
• Shredded coconut

Method

1. In a pot over the heat, put a little water to warm up. Meanwhile, whisk the egg whites, sugar, salt, and vanilla well.
2. When the water is hot and boiling, place the bowl containing the egg mixture over the pot of water, but do not let the bowl touch the water.
3. Stir well without stopping until you make sure the sugar has dissolved.
4. Remove the bowl from the pot, then place the mixture in an electric mixer and whisk for 15 minutes without stopping to get the cream.
   Timers: 15 min
5. When the cream mixture is ready, put it in a piping bag and pipe it between two biscuits to make the karabeej, then dip the pieces in shredded coconut or colored vermicelli sprinkles.
6. As for the tarabish, take one biscuit and pipe the cream on top in a pyramid shape using a piping bag. Prepare the desired amount, then place everything in the fridge for one hour until the cream sets well.
7. Melt the chocolate and chocolate chips with the oil over a bain-marie or in the microwave, and dip the tarabish in the mixture.
8. Return the tarabish to the fridge for another hour to let the chocolate set before serving.
9. Our wonderful recipe for karabeej and tarabish from our friend and cook from Shou Tabkhin El Yom
10. Rania Saloum
11. Click on Rania's name to visit her personal page on our site and read the details of her delicious recipes.
12. From Rania, also try Othmaliya
13. Also from Rania, make Mini Fruit Tart