Best 3 Ghoraiybah Recipes
**Ghoraiybah: A Journey Through Sweetness**
In the realm of Middle Eastern pastries, Ghoraiybah stands as a beacon of delight, a confection that captivates the senses with its delicate texture, enticing flavors, and intricate presentation. Originating in the kitchens of Lebanon, Jordan, and Palestine, this delectable treat has embarked on a culinary odyssey, gracing tables across the globe with its irresistible charm.
Ghoraiybah comes in different variations, each boasting a unique twist on the classic recipe. Explore the secrets behind the pillowy soft texture of traditional Ghoraiybah, where semolina flour and coconut flakes join forces to create a symphony of flavors. Indulge in the irresistible allure of Pistachio Ghoraiybah, where crushed pistachios lend a vibrant hue and nutty richness to the golden pastries.
For those seeking a taste of pure indulgence, Chocolate Ghoraiybah beckons with its decadent filling, enveloped in a crisp and flaky crust. Vanilla Ghoraiybah offers a delightful symphony of simplicity, its fragrant vanilla essence harmonizing perfectly with the subtle sweetness of semolina. Treat your taste buds to the exotic allure of Cardamom Ghoraiybah, where the warm embrace of cardamom mingles with the delicate sweetness of the pastry.
Savor the joy of creating these delightful treats in your own kitchen with our meticulously crafted recipes. Each step is explained with precision, guiding you through the process of crafting these culinary masterpieces. Whether you're a seasoned baker or just starting your culinary journey, Ghoraiybah's allure will leave you captivated.
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.
GHORAYEBA
A simple traditional Arabic recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like.
Provided by redsoxfan213
Categories Spice Cookies
Time 35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
- Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 13.3 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 5.2 g
Tips for Making the Perfect Ghoraiybah:
- Use high-quality semolina flour for a smooth and fine texture.
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Work the butter into the flour until it resembles coarse crumbs.
- Add just enough water to bring the dough together, being careful not to overwork it.
- Chill the dough for at least 30 minutes before shaping it.
- Roll the dough out thinly and cut it into small circles or diamonds.
- Fry the ghoraiybah in hot oil until golden brown.
- Drain the ghoraiybah on paper towels to remove excess oil.
- Serve the ghoraiybah warm or at room temperature.
Conclusion:
Ghoraiybah is a delicious and easy-to-make Middle Eastern pastry that is perfect for any occasion. With its crispy exterior and soft, fluffy interior, it is sure to be a hit with everyone who tries it. The tips provided in this article will help you make the perfect ghoraiybah every time. So what are you waiting for? Give this recipe a try today!
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