|Semolina||2 Cup (32 tbs)|
|Flour||1 Cup (16 tbs)|
|Active dry yeast||1 Tablespoon|
|Ground mahleb||1⁄4 Teaspoon|
|Butter||1 1⁄2 Cup (24 tbs), melted|
|Walnuts/Pistachio nuts||1 Pound|
|Sugar||3⁄4 Cup (12 tbs)|
|Orange blossom water||2 Teaspoon|
|Marshmallow cream||1 Cup (16 tbs)|
Combine all the dough ingredients together in a mixing bowl, kneading together until a soft dough is formed.
Combine all the filling ingredients in a separate bowl, mixing well.
Divide the dough into egg-sized balls.
With your forefinger make an indentation into each ball and continue to press all around the inside to enlarge the opening, making the walls about one-eighth inch thick.
Fill each ball with about 1 tablespoon of the filling.
Close the opening, pressing the edges together to seal securely.
Shape each ball into smooth oval.
Place them on lightly oiled baking sheets and bake at 350 degrees about 15 to 25 minutes or until golden.
Dip into marshmallow creme before serving.
Note: If you wish to be authentic, the Karabige should be served with creme made as follows:
Soak a piece of soap tree (helvadje keoku in Turkish, sherch halawe in Arabic) for 10 hours in water to cover.
Transfer the mixture to a saucepan.
Bring to a boil over high heat.
Reduce heat and simmer until the liquid is reduced to 1 cup.
In a separate saucepan combine 6 cups of sugar with 3 cups water.
Bring to boil.
Reduce heat and simmer 10 minutes.
When it reaches 275 degrees, add 3 tablespoons lemon juice.
The syrup will change to a pale yellow color.
Set aside to cool for about 10 minutes.
Meanwhile, beat 1 egg white until soft peaks form.
Gradually stir in the soap tree root liquid, beating until it becomes foamy and thick.
Now gradually blend in the heavy syrup, beating constantly until it is the consistency to marshmallow cream.
Add a drop of rose essence, mixing in well.
This sauce will keep indefinitely if covered and refrigerated.