What Are Ghraybeh Cookies?
Ghraybeh is a beloved Middle Eastern shortbread cookie known for its simplicity and elegance. These cookies have a soft texture that melts as you eat them. Growing up, I always loved these cookies; they are often a highlight at celebrations and gatherings, especially served alongside coffee or tea. Traditionally, Ghraybeh is a treat during festive occasions like Eid, often presented alongside Maamoul cookies, another favorite Middle Eastern cookie. In recent years, creative variations of the classic Ghraybeh started appearing in bakeries, offering new and fun flavors. Some versions are stuffed with crushed pistachios or almonds, while others are made with anise and filled with sweet date paste.
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
Flour: Ensure you use all-purpose for best results. Powdered Sugar: Crucial for the melt-in-your-mouth texture. Do not to use granulated sugar, as it won’t dissolve the same way and will affect the texture. Ghee (Samneh Baladi or Regular), or Butter: Samneh baladi is a traditional clarified butter used in Middle Eastern cooking, known for its rich flavor. It gives the cookies their classic soft texture. You can also use regular ghee or substitute it with butter. Pistachios or Slivered Almonds: Before baking, press these into the top of each cookie for added crunch and visual appeal.
How to Make Ghraybeh
Tips for the Best Ghraybeh
Room Temp Ghee/Butter: Make sure your ghee or butter is at room temperature to ensure it creams well with the sugar. Watch the Oven: Ghraybeh should not brown; they are done when they are set and retain their pale color.
Storing Tips
Ghraybeh cookies can be stored in an airtight container at room temperature. They keep well for up to two weeks, making them perfect for making ahead of events.
Can I use oil instead of ghee? For the best flavor and texture, stick with ghee or butter. Oils do not provide the same richness. Can I add flavors to my Ghraybeh? Traditional Ghraybeh is typically plain, but you can add vanilla, almond extract, or rose/orange blossom water for a subtle flavor enhancement. Why did my Ghraybeh cookies crack? This usually happens if the dough is too cold, contains too much flour (not enough butter), or has been overworked. Ensure your cookie dough is at room temperature and handle it gently.
There you have it – Ghraybeh cookies are as simple as they are delicious. Make sure that you add these to your list of cookies to try! © Little Sunny Kitchen
