Ghorayeba (Egyptian Butter Cookies)
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This week we are sharing easy Middle Eastern recipes. Usually when I think of Middle Eastern food I go with Greek food or Mediterranean food because I already make a lot of that. However, I don’t make many Middle Eastern desserts and don’t even know of many of them besides Baklava so I set out to find a dessert I could make for this event.
I didn’t have a lot of time so I had to find something could be made quick and easy. I found that in these Ghorayeba which are Egyptian Butter Cookies. Reading the very short ingredient list you might think that these sound like traditional shortbread cookies but you would be wrong. The main difference here is that instead of using regular butter you need to use ghee or clarified butter.
Of course when I read the recipe I thought I could just substitute butter but after getting into these recipes I realized that wasn’t a possibility. It’s very important to use ghee or clarified butter because all of the water in the butter is removed which makes for a cookie that literally melts in your mouth. Since I didn’t have either type of butter I decided to make clarified butter for myself.
Do not be afraid to make your own clarified butter. You can make it using regular butter and it only takes 10-15 minutes. There are a ton of recipes and videos on how to make it so simply look it up and follow the directions. Plus I love using the milk fats that are removed from the clarified butter on top of toast or popcorn. It’s so rich and flavorful and is perfect in both of those cases. Then what is left in the clarified butter is called liquid gold or it’s the actual butterfat and it’s amazing for baking.
These cookies are very simple to make. They use just 3 ingredients plus almonds for topping. When I tried one straight out of the oven I thought they were good but not great. Let them cool completely! Once cooled they melt in your mouth and have a subtle butter and sugar flavor which is delightful. My husband and I had a hard time not eating the whole batch. They are especially wonderful with a cup of coffee or tea.
Ingredients
- 1/2 c. ghee or clarified butter
- 1/3 c. powdered sugar
- 1-1 1/4 c. flour
- 24 almond slivers
Instructions
- Preheat the oven to 250 degrees. Line a cookie sheet with parchment paper.
- In a large bowl cream together the ghee and powdered sugar until smooth and sticky.
- Add in one cup of flour and mix for 2-3 minutes or until the dough is smooth. If too sticky add a touch more flour. Be careful not to use too much as the cookies will not cook as well.
- Knead the dough for 1-2 minutes to soften it and make it stick together.
- Roll the dough into 12 balls. Push down in the center gently. The edges should not crack.
- Press 2 almond slivers into the center of the cookie.
- Bake for 20-25 minutes or until the cookies are set.
- Remove to a wire rack and cool completely.
Notes
Nutrition
Easy Middle Eastern Food Recipes
- Ghorayeba by Hezzi-D’s Books and Cooks
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- Palestinian Musakhan Made Easy by Pandemonium Noshery
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- Tabbouli by That Recipe
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These look so delicious! I love butter cookies and that almond on top is so inviting.
These are so pretty and look delicious! Interesting on the impact of clarified butter–I’d have been like you and thought a sub would be no problem.
I am currently gathering cookie recipes that use powdered sugar since I still have 10-20 pounds of it. ha ha! I bet the butter really shines when these are done.
These looks so creamy and delicious. Shortbread is pretty much my favorite cookie! Love that these are small batch too.
I want one of those melting in my mouth!! YUM