Graybeh or ghorabiya are delicate Turkish cookies, an Arab form of shortbread, are easy to make and a perfect for filling Purim baskets or for breaking a Ramadan fast.
If there’s one weakness we confess to, it’s cookies. We’ve written about fruit-stuffed ma’amoul cookies and tehina cookies. Now meet Sephardic ghorabeya cookies, a delicacy with a simple nut flavor coming through in every sweet mouthful.
Ghorabeya turned out to be as meltingly delicious as promised, and easy to make too. Try them – but keep some aside for yourself before they disappear.
How to Make Ghorabeya Cookies
Ghorayeba can be made with ghee. And Safeeda in the UAE shows the Indian influence on Arab cooking at her blog the Big Sweet Tooth
Ingredients for making Arab Shortbread
1 cup cake flour
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons finely ground almonds or walnuts
1 tablespoon coarsely ground almonds or walnuts
1/2 cup vegetable oil
2 teaspoons orange flower water
or
1/2 teaspoon almond extract [optional]
1 tablespoon cocoa powder [optional]
Preheat the oven to 350F
In a medium bowl, blend the dry ingredients.
Add oil to the dry ingredients and mix.
* If using the the cocoa and almond extract, mix them in a small bowl first, adding a little of the oil to make a paste. Then add the rest of the oil and stir. Add to the dry ingredients.
The dough will be thick. Use a tablespoon to measure out 18 or so portions. Roll them tightly into balls. Place them on an ungreased baking sheet, or one lined with baking parchment.
Bake 25-30 minutes. The bottoms should be lightly browned and not dark while the outsides will be a pale tan color.
Allow the cookies to cool thoroughly before moving. They are very delicate and will crumble if moved while still warm. Sprinkle with powdered sugar and enjoy.
Other delicious treats from Green Prophet:
This recipe was updated in Feb, 2023.
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
