Ghorayebah are Egypt’s bite-sized butter cookies. These 3-ingredients cookies are not overly sweet, melt in your mouth cookies.
These Eid cookies literally “melt-in-your-mouth”. A wonderful way to start any holiday baking
Eid is the feast, a great holiday for Muslims around the world, it is something like Christmas but is not related to the birth of Prophet Mohamed. Actually we have two Eids, Eid-Al-Fitr which follows the holy month of Ramadan – coming in 3 days- and Eid-Al-Adha which follows the pilgrimage days and both are lunar-based days of course which means they move around the Georgian calendar.
When I was young I did not like that kind of cookies as it was ” too buttery for me”, can you imagine how miserable I was :). Now after growing up and knowing that butter is one of life’s many wonderful things, I started to like them.
Ghorayeba cookies are very easy to make, they should be baked until just done but not to be browned, they should come out still white. They are so fragile so be careful when handling and presenting them. They store very well, up to two weeks.
Ghorayeba comes in many different shapes but the above shape is the most common one. Sometimes the dough is placed in a piping bag and piped into a crescent shape or full circle. It is usually topped with pistachios or pine nuts and sometimes topped with candied edibles like sugar pearls.
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- 1 cup – 2 tablespoons (130g) ghee.
- 3/4- 1 cup (75-100g) powdered sugar, sifted. , depends on your liking.
- 2 cups (260g) all purpose flour. , sifted.
- A dash of salt.
- 2 Tablespoons (14g) dry milk.
- Whole pistachios.
- Start by creaming ghee until it gets pale and fluffy.
- Add the sugar and continue beating until well incorporated.
- Mix flour, salt and dry milk in another bowl.
- Add the flour mixture little by little to the ghee mixture and mix well.
- Take a small ball of the dough in your hand and press lightly, if it cracked on the edges then your dough needs a little more ghee. If this happens, add 1-2 tablespoon of ghee more and mix into he ghorayeba batter.
- Refrigerate dough for 20-30 minutes.
- Form dough into small balls press lightly against an aluminum baking sheet. There is no need to like or butter the baking sheet. Note1
- Preheat oven to 300F. Refrigerate the baking sheet for 10-15 minutes while your oven is heating up.
- Bake for 12-15 minutes, cookies should be still white on top with a very pale bottom.
- Let cookies cool completely on the baking sheet, I leave mine for 1 hour. Cookies will be very soft when take out of the oven and need their time to harden enough.