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.
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.
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.
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
Method:
-
Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
-
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.
-
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.
-
Remove from the oven and let cool. Store in an airtight container.
Please visit our cohosts blogs and follow their sites!
Diane:
http://www.simplelivingeating.com
Adelina: http://www.homemaidsimple.com
Shey:
http://justnotthecakes.blogspot.com
Mireille:
http://www.theschizochef.com/blog/
Usha:
http://www.myspicykitchen.net
Pavani:
http://www.cookshideout.com
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