Egyptian Ghorayebah or Ghreybeh Cookies - 3 ingredients and very easy to put together. These cookies have a rich buttery taste and a shortbread like texture.
For this month's Food of the World event, we are going to Egypt. I have a ton of vegetarian Egyptian recipes bookmarked that I wanted to try for today. But then I ended up making these easy-to-make 3-ingredient cookies, Egyptian Ghorayebah or Ghreybeh.
Easy Egyptian Cookies - Ghorayebah:
I met some of my blog buddies last month and I was wondering what to take for them. Then I googled for Egyptian cookies and these Ghorayabeh or Ghreybeh came up. This Recipe from Suma's Veggie Platter.
3 Ingredient Cookie recipe:
Like I said the recipe only has 3 ingredients and is very easy to put together with ingredients straight from the pantry. Some of the recipes had cardamom, but I kept it plain. If you want add a little ground cardamom or vanilla to flavor the cookies.
Buttery & Delicious Cookies:
These Egyptian cookies are almost like our Indian nankhatai with a crumbly, melt-in-your mouth texture. They are very rich and buttery with the use of melted ghee (clarified butter).
Traditionally they are made in a ring shape with a whole pistachio placed on the seam. But I took the easy way out and made them into regular round cookies. These are great to make during holidays and are perfect as edible gifts.
Egyptian Ghorayebah or Ghreybeh Cookies
- ½ cup Melted ghee
- ½ cup Powdered Sugar
- 1 cup All purpose flour
- As needed Whole Almonds
- Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
- In a mixing bowl, beat the ghee and sugar until creamy, about 3~4 minutes. Add flour and mix to form a smooth, pliable dough.
- Divide the dough into small lemon size pieces. Flatten slightly and place a whole almond on top. Place them on the prepared pan. Bake for 18~20 minutes. Make sure that the cookies don't change color.
- Remove from the oven and let cool. Store in an airtight container.