Ghorayebah
Ghorayebah – Melt-in-the-Mouth Shortbread Biscuits
Ghorayebah (غريبة) is a traditional Middle Eastern shortbread biscuit known for its irresistibly soft, crumbly texture that melts in the mouth. Made with just a few simple ingredients—ghee, flour, and sugar. These delicate treats are a staple in many Arab and Mediterranean households, especially during festive occasions like Ramadan, Eid and family gatherings.
What sets Ghorayebah apart from other shortbreads is the use of ghee instead of butter, which gives it its signature lightness and rich, nutty flavour. Often garnished with slivered pistachios or almonds, these biscuits are a perfect accompaniment to mint tea or Arabic coffee. Despite their simplicity, achieving the perfect Ghorayebah requires patience and precision, resulting in a luxurious biscuit that truly dissolves on your tongue.
Whether shared with loved ones during special celebrations or enjoyed as an everyday indulgence, Ghorayebah is a timeless delight that embodies the warmth and hospitality of Middle Eastern cuisine.
Ghorayebah – Melt-in-the-Mouth Shortbread Biscuits
These traditional Middle Eastern shortbread biscuits have a delicate, crumbly texture that dissolves in your mouth. Using ghee instead of butter is essential for achieving the authentic melt-in-the-mouth experience.
Ingredients
- 250g (2 cups) plain flour, sifted
- 150g (⅔ cup) cold ghee
- 85g (¾ cup) icing sugar, sifted
- Slivered pistachios, for garnish (optional)
Instructions
1. Prepare the Dough
- In a stand mixer bowl, combine the flour and icing sugar.
- Add the cold ghee and mix on low speed for 5 minutes until the mixture starts to form a dough.
- Increase speed to medium-low and continue mixing for 10 minutes until the dough becomes smooth and creamy, resembling hommous.
2. Chill the Dough
- Transfer the dough onto plastic wrap, shape it into a flat disc, and freeze for 20 minutes until firm enough to handle.
3. Shape the Biscuits
- Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper.
- Divide the chilled dough into four equal parts, keeping the unused portions in the fridge.
- Roll small amounts of dough into marble-sized balls (~1 inch diameter) and place them on the baking tray, spaced slightly apart.
- Lightly press down the tops to flatten slightly, then decorate with slivered pistachios (if using).
4. Bake & Cool
- Bake on the middle shelf for 12-15 minutes until the biscuits firm up. They should remain pale—do not let them brown.
- Remove from the oven and let them cool on the baking tray for 15 minutes before transferring to a wire rack. Allow to cool completely for at least 2 hours before serving.
- Once cooled completely, dust lightly with icing sugar.
Storage & Serving Tips
✔ Store in an airtight container at room temperature for up to 1 week.
✔ For extra flavour, mix ½ teaspoon ground cardamom or 1 teaspoon rose water into the dough.
✔ Before serving, lightly dust with icing sugar for an elegant touch.
Enjoy your authentic Ghorayebah with a glass of mint tea!