Ghraiba with Cream and Plain Ghraiba
A recipe for preparing two types of ghraiba: ashta-filled and plain.
A recipe for two kinds of ghraiba, a traditional Middle Eastern cookie.
Like crumbly shortbread cookies.
Ingredients
- 500 g flour
- 250 g ghee
- 200 g fine sugar
- a little a little syrup for the ashta-filled ghraiba dough
- for garnish Aleppo pistachios, for garnish
- mentioned for the filling ashta
Instructions
- In a bowl, knead the fine sugar with the animal ghee until well combined.
- In the same bowl, gradually add the flour in two stages, kneading until the ghraiba dough forms.
- Place the dough in the refrigerator for 15 to 30 minutes, until it firms up.
- In another bowl, separate a portion of the dough for the ashta-filled ghraiba.
- In the same bowl, add a little syrup to the ashta-filled ghraiba portion, stirring only lightly until it absorbs the drops.
- Chill the portion of dough with the added syrup in the refrigerator.
- Sprinkle a light layer of fine sugar over the ghraiba mold so the dough does not stick.
- Inside the mold, flatten a piece of dough, place the ashta in the center, then close the dough over the filling.
- Place the shaped ashta-filled ghraiba pieces on a baking tray, using either the mold or the press-and-bag method as explained by the chef.
- On the work surface, shape the plain ghraiba into a roll or cylinder, then cut or coil it according to the desired size, taking care not to invent an unstated amount.
- Place an Aleppo pistachio on top of each piece of plain ghraiba on the baking tray.
- Bake the ghraiba in the oven at 150, using bottom heat first, until it takes on a pinkish color underneath.
- Then move the ghraiba to the upper rack in the oven for about 5 minutes, watching it until it takes on a pinkish color on top.
- Bake the ashta-filled ghraiba in the oven at 250, using bottom heat first and then switching to top heat.
- Serve the ghraiba on a serving plate after it has cooled, or according to the usual method mentioned in the information.