Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Ghorayeba
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- Level: Easy
- Total: 1 hr 45 min (includes cooling and chilling times)
- Active: 15 min
- Yield: 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 113
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 1 mg
Ghorayeba (also known as ghraybeh) is a classic Middle Eastern sweet that’s popular for Eid. It’s made with only three ingredients and is commonly topped with slivered pistachios. Many recipes call for ghee or clarified butter. Both will work here, though I prefer the texture and flavor of unsalted butter. If you like shortbread, you’re going to love this classic cookie.
- Level: Easy
- Total: 1 hr 45 min (includes cooling and chilling times)
- Active: 15 min
- Yield: 28 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 113
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 1 mg
Ingredients
Directions
- Cream the butter and confectioners' sugar in a large bowl with an electric mixer until light and fluffy, 4 to 5 minutes. Add the flour in 2 batches and mix using a spatula. If the dough feels too dry, add water 1 tablespoon at a time until it holds together when pinched between your fingers. Form into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F; line 2 baking sheets with parchment.
- Scoop 1 tablespoon of the dough and roll it into a ball using your hands. Place it on one of the baking sheets and top with a slivered pistachio. Repeat with the remaining dough, leaving about 1 1/2 inches of space between the dough balls.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies have expanded slightly and the bottoms are light golden, about 12 minutes. Let the cookies cool on the baking sheets for 15 minutes, then transfer them to a plate. Store the cookies in an airtight container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
