Ghraybeh

One of my favorite Arabic sweets is Ghraybeh [غريبة], with all of its sugary, buttery goodness. Honestly, the best ones I’ve tasted are the ones in Amman that come in a little “s” shape. I can devour an entire box in one sitting — they’re that good. Shatila comes in at a close second with their ghraybeh, except for the fact that each piece is massive, and they (sadly) post the calorie content of each piece, making it impossible to eat more than one without feeling guilty. Oh, the struggles of not being skinny.

Ghraybeh

Two years ago I tried making ghraybeh at home. It was a massive failure. Somehow, my round pieces turned into flat, crunchy sugar cookies that tasted nothing like the ghraybeh I know and love. So I used a little help from Manal Al Alem for this particular recipe. Side note; Don’t use Google Translate to get Arabic recipes in English. It’s honestly unintelligible and more work than just translating it yourself, seriously. Come to think of it, don’t use Google Translate for anything. It isn’t worth it.

Ghraybeh

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Ghraybeh [Arabic Butter Cookies]

Ingredients

  • 1 cup melted Unsalted Butter
  • 1 cup Powdered Sugar (Caster Sugar) or Baker's Sugar
  • 1 large Egg White
  • 2 cups Flour
  • 1 sprinkle of Salt
  • 40 Slivered Almond pieces

Instructions

  1. Place the baking rack in the middle of the oven and Preheat oven to 350 F
  2. In a large mixing bowl, add the butter and sugar, use an electric mixer to blend on a medium setting for 5 minutes, or until the color of the mixture is a light yellow
  3. Add the egg white and blend on medium setting until the egg white dissolves
  4. Add the flour and salt and blend on medium for another minute until the mixture becomes a dough
  5. Allow the dough to rest for an hour
  6. Form the dough by taking a walnut-sized piece and forming it into a smooth ball
  7. Add an almond sliver in the center, and lightly press it into the dough
  8. Then place on a rimless baking sheet
  9. Repeat until you've formed all the dough and make sure to leave 1 inch between each cookie
  10. Bake for 8-10 minutes -- do not brown
  11. Allow to cool at least 20 minutes before serving
  12. Serve with coffee or tea.
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