Middle Eastern · Dessert
Ghraybeh
Ghraybeh are melt-in-the-mouth Middle Eastern shortbread cookies made from just ghee, butter, powdered sugar and flour, bound with a touch of cornstarch for an impossibly sandy, crumbly texture. Baked pale and topped with a single pistachio, they are a staple of Levantine and Gulf celebration tables.
$1
15 minsPrep
17 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
312Calories
2.7gProtein
21.4gFat
27.2gCarbs
7.8gSugar
0.9gFiber
39mgSodium
51mgChol
12.6gSat Fat
55mgPotassium
8mgCalcium
1.1mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Arabic Coffee (Qahwa)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a bowl, beat the softened ghee and butter with the powdered sugar until pale and completely smooth, about 3 minutes by hand whisk.
2
Sift the flour and cornstarch together, then fold into the butter mixture just until a soft, smooth dough forms — do not overwork.
3
Cover and rest the dough in the fridge for 20 minutes so it firms up enough to shape.
4
Divide the dough into 2 equal pieces and roll each into a smooth ball, then flatten very slightly on a parchment-lined baking sheet, spacing them well apart.
5
Press a whole pistachio into the centre of each cookie.
6
Bake at 150°C (300°F) for 16-18 minutes until the cookies are set but still pale — ghraybeh should not take on colour.
7
Leave the cookies untouched on the tray for 10 minutes to firm up before transferring to a wire rack to cool completely.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Ghee, softened
- 12g12g Butter, softened
- 15g15g Sugar White, powdered/icing sugar
- 40g40g All Purpose Flour, sifted
- 8g8g Cornstarch
- 6g6g Pistachio, whole, for topping, 1
