Tags
butter cookies, cookies, Dessert, ghraybeh, ghreybeh, middle eastern, shortbread, بسكويت الزبده, غريبه
Delicate, buttery shortbread cookies, a special occasion treats in many middle eastern countries.
Ghraybeh [ghray-beh] or ghreybey is a soft middle eastern butter cookie garnished with pistachios, and it is also referred to sometimes as a sugar cookie or wedding cakes. It is so soft and delicious, due to its abundance in butter ghee and powder sugar, has a distinctive smooth taste that melts in your mouth in seconds.
It is popular in many Middle Eastern countries, especially in Lebanon, Syria, Jordan, Palestine, Egypt, and the Gulf region. It is also popular in Turkey, Morocco and Greece.
To make Ghraybeh, the dough is first prepared by creaming butter ghee (sometimes use half butter half margarine) with powder sugar, mix in flour and a hint of rosewater or orange blossom water, but you can add vanilla if you like. Small pieces of dough are then cut and rolled by hand to form circular shapes. Whole pistachio pieces are added for garnish, and the dough is baked on medium temperature for 10 minutes. They must remain pale, almost white, to keep their delicious taste and tender.
The cookies come in many shapes – rounds, crescents, diamonds, or S shapes.
It is a cookie best served with coffee or tea.
Ghraybey_Middle Eastern Butter Cookies
1/2 cup sugar confectioner
1/2 cup butter
about 1 1/4 cup sifted cake flour, you may need more
1\2 teaspoon rosewater or orange blossom water(optional)
almonds, pistachios, or pine nuts
Cream the butter and beat in the sugar for about 3-4 min. Until it is smooth cream, add the rosewater.
Gradually, mix in the flour, with hands, mix well until combined, the dough should be soft and pliable when shaped into a ball. If required add 1 -2 tablespoon of flour.
Cover the dough and let rest in the fridge for at least 1 hour. heat the oven to 300 f.
Take a small amount of the dough, the size of walnut, roll in your hands and shape into a ball, then flatten slightly with your balm, in the middle press a pistachio nut into the dough. Arrange them on a baking sheet a little apart from each other bake for 10 min.
Do not let them overcook, they must remain white. Let them cool completely before you try to move them.
Walking On Sunshine Recipes said:
Would love for you to join our Foodie Friends Friday linky party tomorrow! We’re having a Cookie Party! Come on over and link up to 3 cookie recipes!
Good Cooks said:
Thanks for the invitation, I would love to.
Rosie @ Blueberry Kitchen said:
Your cookies look gorgeous, I love your photos!
Good Cooks said:
Thanks so much.
Joseph Michael said:
These look great! Love the addition of rosewater!
Good Cooks said:
Thanks Joseph..
Nami | Just One Cookbook said:
What a great coincidence! I shared “Japanese” butter cookies today on my blog! I haven’t found rosewater but I will have to get one. This looks beautiful, and I’m pinning!
Good Cooks said:
Oh Nami, yours looks delicious. For the rosewater,myou can find it at middle eastern stores, thanks for the pin.
simplyscrumptiousbysarah said:
This is one of my favorite pastries! My Sitto used to make this delicious cookie all the time! 🙂
Good Cooks said:
Hi Sarah, nice to meet you here, it’s my favourite too:)
Joe said:
My Sittu made them for us also. I miss her wonderful cooking.
zerrin said:
These look so yummy Samah! Your pictures are so tempting! We call them kurabiye in Turkey, sounds similar to ghraybey. To feel less guilty because of butter, I sometimes add a little starch and less butter and it’s still melting in mouth.
Good Cooks said:
Yes, I guess that will work, I will try it next time. Thanks Zerrin.
eman said:
ty for recipe i just made them and i just want to tell all and you this is the best thing i seen on the web very very delicious and the melt in your mouth yummy better than store bought thanks a million