Arabian Gulf Shortbread Cookies Ghiraybah Recipes

ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)

Arabian Gulf Shortbread Cookies (Ghiraybah) image

Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories Dessert

Time 55m

Yield 35-40 cookies, 35-40 serving(s)

Number Of Ingredients 5

Ingredients

1 cup clarified butter (samneh, I have always used just sweet butter without clarifying)
1 cup icing sugar, sifted
2 1/2 cups all-purpose flour
blanched slivered almond, to garnish (loz)
additional icing sugar, for dusting

Steps:

First of all, sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve.
If need be, chill samneh or butter in refrigerator if too soft. (It should be somewhat soft just not very soft)
Put samneh in mixing bowl and beat until light. Gradually add sifted icing sugar, beating until very creamy and light.
Preheat oven to 325°F.
Sift flour and fold into butter mixture. Knead lightly until smooth. (Don't overdo it) If kitchen is hot, chill dough in refrigerator for 1-2 hours.
Roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets. Flatten slightly. Flour hand lightly if necessary. Top half or all with a slivered almond. (I like to do half with the nuts and half with the dusting of icing sugar after cooled).
Bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured. Cool on baking sheets. Dust the other half without the almond slivers with icing sugar. (Makes for a pretty presentation of the mixed biscuits on a platter) then remove. These are very delicate biscuits and must be handled carefully.
Enjoy!

ARABIC CARDAMOM SHORTBREAD (GORAYBA)

Arabic Cardamom Shortbread (Gorayba) image

These cookies are made all over the Middle East. Each country and each household has their favourite recipe. The traditional shape is a horse shoe with the 2 ends pinched together and a nut is placed where they meet. I only do that if I am receiving guests or for a special occasion.

Provided by lemoncurd

Categories Dessert

Time 40m

Yield 50 cookies, 50 serving(s)

Number Of Ingredients 6

Ingredients

2 cups flour
1 tablespoon orange flower water or 1 tablespoon rose water (optional)
1 cup pure ghee
1 cup icing sugar
50 pine nuts or 50 pistachios
1/2 teaspoon baking soda

Steps:

Melt ghee in a saucepan on the stove.
Add icing sugar to ghee and mix till sugar is completely dissolved.
Remove from heat.
Add cardamom and gradually add in the flour and baking soda.
Mix well. dough should not stick to your hand.
Add more flour if necessary.
Roll 1 tsp of dough at a time into balls.
Place onto an oven tray, flatten slightly.
Place a nut of your choice in the middle of each cookie.
Bake at 180°C for 10 minutes, or until tops are cream.

Nutrition Facts : Calories 67.6, Fat 4.5, SaturatedFat 2.6, Cholesterol 10.7, Sodium 12.8, Carbohydrate 6.3, Fiber 0.2, Sugar 2.4, Protein 0.7

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