Warning: Creating default object from empty value in /home3/foodofeg/public_html/wp-content/themes/FoodOfEgypt/functions/admin-hooks.php on line 160

Egyptian Butter Cookies { Ghorayeba }

It doesn’t matter what Egyptians are celebrating, food will be there! And depending on the holiday, cookies may be the star of the occasion like during Eid-ul-Fitr or Christmas.  The butter cookies we’re making here, called Ghorayeba in Egyptian, are bite size cookies that quickly melt in your mouth and leave you desiring for more.  Watch out for that kid next to the cookies plate otherwise, I promise, the plate will be empty in no time.

Egyptian butter cookies, called Ghorayeba, are easy to make with simple ingredients and delicious results.  Using the electric mixer, putting it all together is very easy.  If you’re allergic to nuts, the addition of cloves is a great alternatives.  Cloves brings a unique sense of freshness to the cookie. You can also skip the toppings and bake it plain. Let’s do it!

Serving Ideas: For holidays or as a special treat.

Servings: About 70 cookies

Ingredients:
2 cups flour
1 cup powder sugar
1 cup clarified butter
1 tsp vanilla extract
20 almonds, peeled & halved
35 cloves

 

Directions:

~ Using an electric mixer on high speed, mix the clarified butter for about 3-4 minutes until it becomes fluffy.
~ Add the sugar and continue to mix for another 3 minutes until the sugar dissolves and the mixture remains fluffy.
~ Lower the speed. Blend in the vanilla extract then blend in the flour.
~ Remove the dough from the mixer and refrigerate it for 10 minutes to help it firm up.

~ Remove the dough from the fridge and divide into 4 parts.

~Form each part into a tube and slice the tube into the shape of the cookies, placing them on a baking sheet.
~ Add the almond halves and press on each cookie lightly.
~ Add the cloves and press on each cookie lightly.
~ While you let the cookies rest for a few minutes, preheat the oven to 375F (190C)
~ Bake the cookies for 15 minutes, turning the tray around mid way through.
~ Take the cookies out of the oven and let them cool down in the tray for about 30-40 minutes
~ Your cookies are now ready to devour :)

~ Bel Hana ~

Best Places to Try this Dish in Egypt:
~ My mom’s kitchen :)


Tags: , , , , , , , , ,

6 Responses to “Egyptian Butter Cookies { Ghorayeba }”

  1. Shannon
    November 13, 2013 at 3:35 am #

    Sorry, I think your recipe is missing something vital. After slinging clarified butter all over my kitchen for 11 minutes with no change in the consistency I think the first step is amiss. I’ve consulted other websites to see if there is any other recipes where clarified butter whips up and can’t find any. Please review your recipe and make needed corrections. Thank You.

    • FoodOfEgypt
      June 2, 2014 at 5:31 pm #

      Hi Shannon; There are different kinds of clarified butter on the market. Watch out for the kind that’s not solid. It will definitely be challenging to whip. Instead, you can try to use unsalted butter at room temperature but the taste will be different. ~ Bel hana ~

  2. Chaitali
    January 15, 2014 at 4:36 pm #

    Sounds nice… I look forward to making it….

  3. Maxwell
    February 2, 2014 at 11:02 pm #

    This was a great choose of my project

  4. April 11, 2014 at 5:59 pm #

    These cookies were a terrific addition to our World Day of Prayer service this year. We served them before the afternoon worship, along with the other foods mentioned in the program. Terrific program all in all! One we could really identify with and make a good program out of.

    I keep getting asked for this recipe and I have been making them for church functions for the last 2 months since our service! The crispness is great–thanks for the specific directions for baking them. And they are easy to make–think I’ll put ground cloves in the batter rather than buying the whole cloves and then getting them picked off the top of the cookies and thrown away. The almonds are good–slices or chips, or ground chunks, etc. Any way you add them, they are great! I did not see these pictures before so I put both ingredients on all the cookies.

Trackbacks/Pingbacks

  1. Egypt | Global Table Tours - April 7, 2014

    [...] tasty Egyptian kabobs with a wonderfully complementing cucumber and feta salad.  For dessert, Ghorayeba.  These mini butter cookies melt in your mouth, and the almond adds the perfect touch.  You can [...]

Leave a Reply