There are countless spellings for Lebanese butter cookies—ghraybeh, grhybe, gorayba, ghrybe, ghoraibi—but all are pronounced the same: ghri (like high)-bee (A glottal sound sits on the "g;" it has to be heard to be known).
Every single Lebanese and Middle Eastern cookbook I own includes a simple recipe for ghraybeh.
Ghrybeh (غريبة) is a Middle Eastern cookie made from flour, butter and sugar.
Ingredients of Butter cookies - ghraybeh
- You need 4 cups of flour.
- You need 2 cups of powdered sugar.
- You need 2 cups of butter, at room temperature.
- It's 40 of pistachios.
Butter cookies - ghraybeh instructions
- Mix the powdered sugar and butter with an electric blender until it turns into a whitish paste. Move the mixture to a bowl..
- Add in the flour and mix with your hands until you get a smooth dough. Knead slightly. Put the dough in the refrigerator for 1 hr..
- Remove dough from refrigerator and divide it into walnut-sized balls. Roll each ball into a finger-like shape and close the ends together forming a ring..
- Decorate each cookie with a pistachio..
- Arrange the cookies on a slightly greased baking tray leaving at least 1 cm between each cookie..
- Bake in the oven at a low temperature for 20 min until they become slightly blushed..
- Let the cookies cool before serving..
Form small cookies into an S shape, with each cookie being about a couple inches in size, give or take. Press a blanched almond in the center of each S cookie. Line two baking trays with non-stick baking paper. Use an electric mixer to beat the butter, icing sugar and orange flower water until pale and creamy. This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh.
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