As Requested

A regularly requested recipe, so here we go…

Ghraybeh, is an ancient Arabic dessert the recipe of which may have slightly been altered from time to time, however, it 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.


  • 2 cups organic 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

In a stand mixer or using electric mixer, 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 then beat on slow speed until the flour is all incorporated. 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.

After resting, divide the dough into equal sized balls. You can either press the balls to flatter slightly then top with the pistachio like in the picture, or you can go for the traditional shape as follows: roll each into a tube then pinch the edges together to form a loop. Press a shelled pistachio at the tip where the two edges meet.

Line the shaped cookies on a parchment lined baking sheet and bake in a preheated (325F-170C) 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!

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