Food & Drink Magazine

Egyptian Ghorayebah Or Ghreybeh Cookies for #Food of the World

By Pavani @napavani
For this month's Food of the World event, we are going to Egypt. I have a ton of vegetarian Egyptian recipes bookmarked that I wanted to try for today, but then I ended up making these easy-to-make 3-ingredient cookies.
Ghorayebah or Ghreybeh I met some of my blog buddies last month and I was wondering what to take for them. Then I googled for Egyptian cookies and these Ghorayabeh or Ghreybeh came up. Like I said the recipe only has 3 ingredients and is very easy to put together with ingredients straight from the pantry. Some of the recipes had cardamom, but I kept it plain. If you want add a little ground cardamom or vanilla to flavor the cookies.
Ghorayebah or Ghreybeh These Egyptian cookies are almost like our Indian nankhatai with a crumbly, melt-in-your mouth texture. They are very rich and buttery. Traditionally they are made in a ring shape with a whole pistachio placed on the seam, but I took the easy way out and made them into regular round cookies. Ghorayebah or Ghreybeh
Recipe from Suma's Veggie Platter:
Egyptian Ghorayebah or Ghreybeh Cookies (Makes 12 cookies) Ingredients:
  • ½cup Ghee, Melted
  • ½cup Sugar, powdered
  • 1cup All purpose flour
  • As needed Whole Almonds
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
  2. In a mixing bowl, beat the ghee and sugar until creamy, about 3~4 minutes. Add flour and mix to form a smooth, pliable dough.
  3. Divide the dough into small lemon size pieces. Flatten slightly and place a whole almond on top. Place them on the prepared pan. Bake for 18~20 minutes. Make sure that the cookies don't change color.
  4. Remove from the oven and let cool. Store in an airtight container.
Ghorayebah or Ghreybeh
Egyptian Ghorayebah or Ghreybeh Cookies for #Food of the World Please visit our cohosts blogs and follow their sites!  Diane:  Adelina:  Shey:  Mireille: Usha: Pavani:
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