Syrian Eid Ghraibeh Cookies
This is an economical Syrian ghraibeh cookie for Eid sweets, made with ghee, powdered sugar, and flour. The dough is shaped by hand, then baked until dry and set while remaining light in color, and decorated with Aleppo pistachios. The chef added 1 tablespoon of ghee to soften the dough, but the video did not state the baking temperature or exact baking time.
A simple Syrian butter cookie made for Eid celebrations.
Like a tender shortbread cookie.
The dough is usually shaped into small rounds and baked until just set.
Ingredients
- for decoration Aleppo pistachios
- mentioned in the speech as one of Al-Rai products Al-Sael Al-Jalil
Instructions
- In a mixing bowl, mix the ghee with the powdered sugar until combined.
- In the same mixing bowl, add the flour and work the dough until it comes together.
- In the same mixing bowl, add 1 tablespoon of ghee to soften the dough and rub it into the dough.
- Using your hands, shape the dough into small balls or discs.
- On a baking tray, arrange the shaped ghraibeh pieces.
- In the oven, bake the ghraibeh until dry and set without taking on a dark color.
- After removing the tray from the oven, leave the ghraibeh until it sets, as it will be soft immediately after baking.
- Decorate the top of the ghraibeh with Aleppo pistachios.