THE PERFECT GHORAYEBA
Perfected recipe for Egyptian, bakery-style Ghorayeba cookies! Delicate, fine-textured, smooth and melts in the mouth delicious.
Categories Cookies
Time 1h47m
Number Of Ingredients 4
Steps:
- Adjust oven rack to middle position and preheat oven to 120C/248F. Line 2 baking sheets with parchment paper or silicon mats
- In the bowl of a stand mixer fitted the paddle attachment (or in a large bowl and an electric hand mixer), add the flour and powdered sugar, and whisk together to combine.
- Add in the ghee and mix on low speed until a crumbly dough starts to form. Continue beating for 5 minutes. I actually set a timer for this. The dough will start out very crumbly then stiff, but will soften up as the mixing progresses.
- Raise the speed to medium-high and mix for another 5 minutes. Then turn back the speed to low and continue beating for another 5 minutes. The dough needs to mix for a total of 15 minutes, or until very smooth with absolutely no lumps, and transforms to the consistency of thick cake batter and resembles smooth hummus dip. It will be sticky, and not dough-like, so don't be tempted to add more flour.
- Transfer the dough to a piping bag fitted with a large round tip (I use Ateco 808). Holding the piping bag at a 90-degree angle over the prepared baking sheets, pipe 3.5-4 cm rounds of dough, spacing them 2cm apart. If the rounds are cracking as you're piping, it means that the dough needs to be beaten for longer (For alternate shaping methods, refer to recipe notes 4 and 5). Refrigerate the baking sheet until the dough rounds are no longer sticky to the touch, but is still soft; 5 to 10 minutes.
- Using a lightly floured finger, gently tap on the peaks to flatten. Press a pistachio half (or whole if you like) in the middle of dough round.
- Bake for 17 minutes, just until the cookies look set. The color should still remain off-white and the bottoms should not take on any color. They will feel set to the touch, but not hard and will leave dough residue on your finger if you touch them. Don't worry, this will go out away once the cookies have cooled. It is really important not to over-bake these cookies, or they'll end up really tough and hard. (Since each oven runs differently and it's difficult to judge when they're done, it is recommended that you bake a test batch of 8 or so first, to figure out the perfect baking duration for your oven. Mine are perfect after exactly 17 minutes, but that might not be the case for everyone).
- Allow the cookies to cool on the baking sheets. If you need the baking sheet for another batch, just slide the parchment paper with the cookies off on to a counter to continue to cool completely. Ghorayeba will continue to bake as they cool, so be sure to allow them to come to complete room temp before sampling.
- Leave the cookies out for at least two hours or even overnight before storing or boxing, so the thin layer of film around them can set and disappear.
- Store ghorayeba in a regular container or box (not airtight) for 2 to 3 weeks at room temperature. Texture improves after the second day they're baked. The surface becomes smoother and the cookies get softer overall.
GHORAYEBAH - EGYPTIAN BUTTER COOKIES RECIPE - (4.4/5)
Provided by sz8jm9
Number Of Ingredients 4
Steps:
- Beat butter until it is almost white. Add the sugar and beat another 2 minutes or so. Add in the flour. Stir completely. The dough will form. Now you can handle it with your hands. Mash the dough with your hands until it is well blended. You can refrigerate it for 10 or 15 minutes to make it more firm. Divide into equal parts and make little balls. Press each ball down with your thumb. You can also roll the dough between your fingers to make a long about 4-inch piece. Join the ends. Place on cookie sheet. Decorate with crush pistachios or with one single pistachio in the middle. Bake on 350° about 15 minutes. The cookies should still be very pale. Don't let them take on color. Let cool about 20-30 minutes.
ARABIAN GULF SHORTBREAD COOKIES (GHIRAYBAH)
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
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!
MELT-IN-MOUTH COOKIES, EGYPTIAN STYLE - GHORAYEBAH
This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the "Eftar Feast" Tips: *Add 1 egg white if it's not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold
Provided by A. Heshmat
Categories Dessert
Time 33m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter till white.
- Add Sugar and beat for 3 more minutes.
- Add A.P. flour, salt and beat for 2 minutes.
- Garnish with ½ Almond or a pine (as per photo).
- Roll it into small balls and slightly press it down by your thumb (with the almond to stick on it).
- The dough consistency should be like the moist sand but when you squeeze it in your hand-plum it should hold it self.
- leave it to rest in the Fridge for 15min.
- Bake in medium-low pre-heated oven (color should be like ivory) don't let it blush!
Nutrition Facts : Calories 187.9, Fat 7.6, SaturatedFat 4.7, Cholesterol 19.6, Sodium 8.6, Carbohydrate 28.4, Fiber 0.5, Sugar 14.3, Protein 2
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