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Wednesday, 4 February 2015

Ghraybeh - Ancient & Traditional Arabic Cookies

For those of you who emailed me regarding posts and recipes please see my note below :-)

And here is a regularly requested recipe...
Perhaps an ancient Arabic dessert the recipe of which may have slightly been altered from time to time, however, remains with an unforgettable flavour from childhood for those who grew up in the Levant. Ghraybeh is a type of cookies famous all over  the region, however eternally residing in the cuisines of Falasteen, Jordan, Lebanon and Syria, the area from which these cookies originated.

Give this recipe a try and serve these to your families with tea in the afternoon and taste the flavours of our childhood's afternoons.

You Need
2 cups all purpose flour, sifted
1 cup butter, softened
1/2 cup confectioner's sugar, sifted
1 tsp powdered vanilla
1/4 tsp baking soda
Shelled pistachios for garnish

Beat the soft butter for 1 minute, add the confectioner's sugar and vanilla powder and beat until light and fluffy.

Add the flour and baking soda and beat on slow speed until the flour is all incorporated, then increase the speed to medium and continue to beat until you achieve a dough.

Place the dough in a bowl and cover, then leave to rest at room temperature for one hour.

Divide the dough into equal sized balls, roll each into a tube then pinch the edges together to form a loop like in the picture above. Press a shelled pistachio at the tip.

Line the shaped cookies on a parchment lined baking sheet and bake in a preheated (325F) oven and bake for 10-12 minutes or until the bottoms are firm and slightly darker.

Remove from the oven and completely cool in the baking sheets, then line on your serving plate and serve with tea.

Happy Baking!

RE: Ur Emails
I am receiving your emails, and agreed, between family time and my work projects I have not had the time to regularly post, especially recipes!! And I know you love those, but you guys know I am not a 100% dedicated blogger as I mainly work on other projects (food related of course, however not all public projects) and blogging is what I do on the side. Some projects are more forgiving and allow me time, but somehow the projects I have been working on lately have been so demanding and leaving me no time to post regularly. I am saying this here as it is easier to post one answer than answering all the emails. Lol one month out and my inbox is jammed!!
Love you guys! :))