Best 4 Ghorayebah Egyptian Butter Cookies Recipes
**Ghorayebah: A Taste of Egyptian Hospitality**
Ghorayebah, also known as Egyptian butter cookies, are a delightful treat that holds a special place in the culinary heritage of Egypt. These delicate and crumbly cookies are a staple of Egyptian hospitality, often served to guests as a symbol of warmth and generosity. With a rich history dating back centuries, ghorayebah have become an integral part of Egyptian celebrations, gracing tables during holidays, festivals, and family gatherings.
Our collection of ghorayebah recipes offers a diverse range of flavors and variations to suit every palate. From the classic recipe that captures the essence of traditional Egyptian ghorayebah to innovative twists that incorporate modern ingredients and techniques, our recipes cater to all levels of bakers. Whether you're a seasoned baker looking to expand your repertoire or a novice cook eager to explore the world of Egyptian cuisine, our ghorayebah recipes will guide you through the process of creating these delectable treats.
In this article, you'll find recipes for:
**1. Classic Ghorayebah:**
Experience the timeless taste of traditional Egyptian ghorayebah with this classic recipe. Made with simple ingredients like flour, butter, sugar, and nuts, these cookies are a delightful balance of sweet and savory flavors.
**2. Pistachio Ghorayebah:**
Elevate the classic recipe with the addition of fragrant pistachios. These pistachio-studded cookies offer a delightful crunch and a nutty flavor that complements the rich butter dough.
**3. Orange Blossom Ghorayebah:**
Infuse your ghorayebah with the delicate aroma of orange blossoms. This variation incorporates orange blossom water into the dough, resulting in a subtly sweet and floral flavor that will transport you to the orange groves of Egypt.
**4. Chocolate Dipped Ghorayebah:**
Indulge in a decadent treat with chocolate-dipped ghorayebah. These cookies are coated in a rich chocolate ganache, creating a perfect combination of crispy cookie and smooth, velvety chocolate.
**5. Gluten-Free Ghorayebah:**
Enjoy the taste of ghorayebah without the gluten. This recipe uses alternative flours to create a gluten-free version that maintains the same delightful flavor and texture of traditional ghorayebah.
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 ladyheather06
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
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
Tips:
- Use high-quality ingredients. The better the ingredients, the better the cookies will taste. Use unsalted butter, pure vanilla extract, and high-quality flour.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a low temperature. This will help them bake evenly and prevent them from browning too much.
- Let the cookies cool completely before storing them. This will help them set and prevent them from becoming too crumbly.
Conclusion:
Ghorayebah are delicious, buttery cookies that are perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. Whether you are a seasoned baker or a beginner, these cookies are sure to be a hit. So next time you are looking for a sweet treat, give these ghorayebah a try. You won't be disappointed.
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