Ghraybeh, also known as Ghorayeba, is a traditional Middle Eastern shortbread cookie renowned for its delicate texture and rich, buttery flavor. These sweet treats are often associated with hospitality and are frequently served during festive occasions “Eid”, family gatherings, and celebrations in various Middle Eastern countries.
The basic ingredients for Ghraybeh traditionally include clarified butter (ghee), powdered sugar, all-purpose flour, and sometimes semolina flour. The cookies are shaped into rounds, crescents, or other forms before baking. Some variations may incorporate additional ingredients such as ground almonds, pistachios, or aromatic flavorings like orange blossom or rose water.
It has evolved into distinct regional variations across the Middle East, with each version showcasing unique ingredients and preparation methods. Also goes by different names in various regions. Known as Ghraybeh in the levant region (Syria, Palestine, Lebanon, Jordan) and Libya, “Shakarlama” in Iraq, “Ghorayeba” in Egypt and Sudan, “ghraybia” in Algeria, and “Un Kurabiyesi” in Turkey, the cookie continues to captivate taste buds around the world.
Regardless of the specific variation, Ghraybeh is known for its melt-in-your-mouth quality, making it a beloved and symbolic treat in Middle Eastern cultures. These cookies are often enjoyed with a cup of tea or coffee, further enhancing the overall culinary experience.
Origins
The earliest recorded reference to Ghraybeh comes from a 14th century. a recipe known as “nuhood al-adhraa'” (virgin’s breasts) appeared in the “Book of Recipes of the Traditional Dishes,” an augmented version of a 13th-century cookbook by al-Baghdadi. This historical evolution showcases the enduring appeal of Ghraybeh over generations. The cookie’s simplicity and quick preparation, often taking less than ten minutes, contributed to its widespread adoption across various cultures.
Ingredients Needed To Make Ghraybeh
- Unsalted butter: Traditionally, Ghraybeh cookies are indeed made with ghee, Ghee is a staple in Middle Eastern cuisine, but here I used butter because it’s more widely available in many regions, making it a convenient choice for those who may not have easy access to ghee.
- Powdered sugar: Using powdered sugar in Ghraybeh cookie recipes serves several purposes, The fine texture contributes to a smoother and more delicate texture in the cookies. And it’s dissolves more quickly than granulated sugar, especially during the creaming process.
- All-purpose flour: All-purpose flour is widely available. it’s versatile and suitable for a wide range of baked goods.
- Vanilla paste: Vanilla paste contains both vanilla extract and vanilla bean seeds, providing a more intense and authentic vanilla flavor. This can enhance the overall taste of your Cookies and add a delightful richness.
How to make Ghraybeh at Home Step by step
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Creaming the Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step is crucial for achieving the right texture, so take your time (about 3-5 minutes).
- Adding Vanilla Paste: Add the vanilla paste to the butter and sugar mixture. Mix until well combined. The vanilla paste will add a rich and intense vanilla flavor with visible vanilla bean specks.
- Combining Wet and Dry Ingredients: Gradually add the all-purpose flour to the creamed butter and sugar mixture. Mix until just combined. Be careful not to overmix, as this can result in a tougher cookie.
- Forming a Dough Ball: Transfer the cookie dough to a clean surface. Bring the dough together and gently knead it until it forms a large ball.
- Shaping the Cookies: Take small portions of the dough and shape them into rounds. You can use a cookie scoop or roll the dough into balls using your hands. Place the shaped cookies on the prepared baking sheet, leaving some space between each.
- Garnishing with Pistachio (Optional): If desired, gently press pistachio into the center of each cookie. This not only adds a decorative touch but also enhances the flavor.
- Baking: Bake in the preheated oven for 12-15 minutes or until the bottom of the cookies are lightly golden. Keep a close eye on them to prevent overbaking.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ghraybeh is delicate when warm, so handle with care.
Notes & Tips
- Butter Quality: Use high-quality unsalted butter for the best flavor. The butter should be softened but not melted.
- Avoid Overmixing: Overmixing the dough can lead to a tougher texture. Mix until the ingredients are just combined.
- Pistachio Garnish: While pistachio add a nice crunch and appearance, you can omit them or replace them with other nuts if you prefer. To make garnish stick well to the cookies, press it gently a little bit once it comes out of the oven.
- Storage: Cookies stores well in an airtight container at room temperature for up to a week. If freezing to make-ahead preparation, simply by shape the cookies and freezing them on a try, then transfer them to a freezer bag, one can have a ready supply for up to 3 months.
Here’s some recipes you might want to check out
- Authentic Choereg (Iraqi Style Sweet Bread)
- Gers Ogaili ( Middle Eastern Saffron and Cardamom Cake )
- Lahm Bi Ajeen (A Middle Eastern Pizza)
- Middle Eastern Onion Salad (soğan salatası)
Ghraybeh (Middle Eastern Shortbread Cookies)
Ingredients
- 1 cup unsalted butter
- 1 cup powdered sugar
- 2¼ cup all purpose flour
- 1 tsp vanilla paste
Instructions
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (about 3-5 minutes).
- Add the vanilla paste to the butter and sugar mixture. Mix until well combined.
- Gradually add the all-purpose flour to the creamed butter and sugar mixture. Mix until just combined.
- Transfer the cookie dough to a clean surface. Bring the dough together and gently knead it until it forms a large ball.
- Take small portions of the dough and shape them into rounds. You can use a cookie scoop or roll the dough into balls using your hands. Place the shaped cookies on a baking sheet, leaving some space between each.
- If desired, gently press pistachio into the center of each cookie.
- Bake in the preheated oven for 12-15 minutes or until the bottom of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ghraybeh is delicate when warm, so handle with care.
Notes
- Avoid Overmixing the dough, it can lead to a tougher texture. Mix until the ingredients are just combined.
- To make garnish stick well to the cookies, press it gently a little bit once it comes out of the oven.
- store cookies in an airtight container at room temperature for up to a week.
- If freezing to make-ahead preparation, simply by shape the cookies and freezing them on a try, then transfer them to a freezer bag, it can last up to 3 months.
