Ghraybeh (Middle Eastern Shortbread Cookies)

Very delicate Middle Eastern cookies that melt in your mouth…

These cookies have the ability to transport me back to my childhood, there is something about their creamy like texture and the way they just melt in your mouth… it’s incredible! I remember having these cookies around since I was a little kid, either store bought or home baked by my Mum… And we still bake or buy them from the store from time to time… They come in different shapes, but taste is always amazingly the same.

They’re also incredibly easy to make, they consist of few ingredients, and once you try them you will fall in love! They consist of either butter or ghee (I used Crisco All Vegetable Shortening, Butter Flavor), flour, powdered sugar, and pistachios! To bake these tasty middle eastern cookies you start off by mixing the butter/ghee with the powdered sugar using your hand, then add the flour and mix until it’s well combined. The dough should be nice and soft that will not stick to your hands (If you like vanilla you can add 1/2 tsp vanilla to the mixture). Place the dough ball in a bowl, cover with plastic wrap and place in the fridge for about an hour. (If you decide to use butter, then you have to brown the butter by placing it in a saucepan on medium heat until the butter is golden in colour, let it cool for 5 minutes then combine with the powdered sugar etc…)
Take it out of the refrigerator then let it rest for 10-15 minutes. Gently knead the dough for a few seconds. Start shaping dough balls that weight about 6 grams each, place on wax paper on a baking tray, flatten and press a pistachio into each cookie! Bake for 10-15 minutes at 150c. But be careful as this depends on what kind of oven are you using, and they can get burnt easily!To make sure that they’re ready to come out the oven, check the bottom of a cookie, it should be golden in colour!

After you take them out of the oven make sure to give them enough time to cool down because the cookies are very delicate and they break easily.
Serve with a cup of unsweetend tea or coffee.
Ghraybeh Recipe
Serving: 30 cookies
  • 60 grams powdered sugar (but this depends on how sweet do you like them, if you in general like sweet cookies, then add 40 more grams)
  • 125 grams ghee/butter
  • 250 grams all purpose flour
  • pistachios
  1. First you need to mix the ghee/butter with the powdered sugar by hand. Then add the flour to the mixture and mix until it’s well combined. The dough should be nice and soft and should not stick to your hands.
  2. Place the dough ball into a bowl, cover with a plastic wrap, and refrigerate for about 1 hour.
  3. After you take it out of the refrigerator, let it rest for 15 minutes. Gently knead the dough for a few seconds and start shaping dough balls (each should approximately weight about 6 grams), place it on wax paper on a baking tray, flatten it using your hand and press a pistachio into each cookie.
  4. Bake in a preheated oven at 150c for 10-15 minutes (but this depends on what kind of oven do you use, when done the bottom of the cookies should be golden in colour but be careful as these cookies burn very easily).
  5. Make sure you give the cookies enough time to cool down because they’re very delicate and are easy to break.
* Store in an airtight container in the refrigerator.
* I personally have never tried making these cookies with butter but I know that butter should work as well.
* Please note that some of the links in this post are affiliate links which means that I will earn a small commission if you purchase through those links, I have used all of the products that listed and recommend them because I liked them.

٦٠ – ١٠٠ غرام سكر بودرة (حسب الرغبة)
١٢٥ غرام سمن أو زبدة
٢٥٠ غرام طحين
نضيف السمنة الى سكر البودرة ونخلطهم بواسطة اليد. ومن ثم نضيف الطحين ونخلط جيداً لتصبح العجينة كثيفة.
نضع العجين في وعاء ونغطيه بالنايلون وندع العجين يرتاح بالثلاجة لمدة ساعة. بعد مرور ساعة نخرج العجين ونعجنه لعدة ثواني ومن ثم نبدأ بتكوين كرات من العجين، وزن كل واحدة يجب أن يكون ٦ غرامات تقريباً. نضع كرات العجين على صينية مغطاة بالقصدير ونضغط كل واحدة باليد بلطف لتصبح دائرية الشكل. نقوم برص حبة من الفستق الحلبي في منتصف كل حبة للزينة.
بعد تسخين الفرن نضع الصينية فيه لمدة ١٠-١٥ ثانية على درجة حرارة ١٥٠. بعد اخراج الصينية من الفرن ندعها تبرد جيداً قبل التقديم حتى لا تتكسر.

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