Karabij are Lebanese cookies made by filling a semolina dough with cinnamon-spiced walnuts and shaping it into long cylinders. They are dairy-free and made with cooking oil, offering a lactose-free dessert option.
Knead the semolina, flour, cooking oil, sugar, yeast, and rosewater into a smooth dough. Cover and let it rest for 20 minutes.
Mix the crushed walnuts with the sugar and cinnamon.
Pinch off small pieces of dough and shape them into long cylinders. Place the walnut filling in the center, close the dough around it, and flatten gently.
Bake in an oven preheated to 180°C / 355°F for 18 minutes, until the bottoms of the cookies are lightly browned.
If the dough cracks while shaping, add a few drops of water and knead again. Do not remove the cookies from the oven early; if the bottoms have not begun to brown, the centers will remain doughy. Allergens: Contains wheat (gluten) and tree nuts (walnuts).
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