Ghorayebah Recipe - Authentic Arabian Dessert


Ghorayebah Recipe - Authentic Arabian Dessert
Region / culture: Arabia | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 40 cookies



Ghorayebah is a traditional Middle Eastern shortbread cookie that is popular during festive occasions such as Eid. These buttery cookies are delicately flavored with almond extract and topped with a whole blanched almond.


Ghorayebah has its origins in Lebanon and is a beloved treat that is often served to guests during special celebrations. The name "Ghorayebah" translates to "morsels" in Arabic, reflecting the small, bite-sized nature of these cookies.


How to prepare

  1. In a bowl, cream together the butter, egg, and milk.
  2. Sift together the flour and sugar.
  3. Fold the flour mixture into the butter mixture and stir in the almond extract.
  4. Gently knead the dough and refrigerate it for 30 minutes.
  5. Pinch off lumps of dough about 1 inch in diameter and roll them into balls.
  6. Flatten the dough balls slightly and press a whole almond into the top of each one.
  7. Preheat the oven to 350°F (177°C) and place the cookies on an ungreased baking sheet.
  8. Bake the cookies for 15 minutes or until they just start to turn golden in color.
  9. Allow the cookies to cool, then store them in an airtight container.


  • Add a sprinkle of ground cardamom or cinnamon to the dough for a spiced twist.
  • Drizzle melted chocolate over the cooled cookies for a decadent touch.

Cooking Tips & Tricks

Make sure to use softened butter for the dough to ensure a tender texture.

- Refrigerating the dough before shaping and baking will help the cookies hold their shape.

- Be careful not to overbake the cookies, as they should be just starting to turn golden around the edges when done.

Serving Suggestions

Serve Ghorayebah with a cup of hot tea or Arabic coffee for a delightful afternoon treat.

Cooking Techniques

The key to making perfect Ghorayebah is to cream the butter and sugar together until light and fluffy, and to handle the dough gently to avoid overworking it.

Ingredient Substitutions

If you don't have almond extract, you can use vanilla extract as a substitute.

Make Ahead Tips

You can prepare the dough for Ghorayebah in advance and refrigerate it for up to 2 days before baking.

Presentation Ideas

Arrange the Ghorayebah on a decorative platter and dust with powdered sugar for an elegant presentation.

Pairing Recommendations

Ghorayebah pairs well with a variety of hot beverages, such as tea, coffee, or hot chocolate.

Storage and Reheating Instructions

Store Ghorayebah in an airtight container at room temperature for up to a week. To refresh the cookies, you can briefly reheat them in a low oven.

Nutrition Information

Calories per serving

Each serving of Ghorayebah contains approximately 120 calories.


Each serving of Ghorayebah contains approximately 10 grams of carbohydrates.


Each serving of Ghorayebah contains approximately 8 grams of fat.


Each serving of Ghorayebah contains approximately 2 grams of protein.

Vitamins and minerals

Ghorayebah is not a significant source of vitamins and minerals.


Ghorayebah contains dairy (butter) and nuts (almonds).


Ghorayebah is a rich and indulgent treat that is best enjoyed in moderation due to its high fat and calorie content.


Ghorayebah is a delightful Middle Eastern shortbread cookie that is perfect for special occasions or as a sweet treat to enjoy with a cup of tea. With its buttery texture and almond flavor, these cookies are sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Ghorayebah. It was many years ago, during a trip to Lebanon to visit my distant relatives. I had always been intrigued by Middle Eastern cuisine and was eager to learn more about the traditional dishes that were made in that part of the world.

My aunt, who was an excellent cook, invited me into her kitchen one afternoon to teach me how to make Ghorayebah. She explained that it was a popular Lebanese dessert made with butter, flour, and sugar, and flavored with hints of rose water and pistachios. As she gathered the ingredients and measured them out with precision, I watched in awe as she worked her magic with such ease and grace.

I was mesmerized by the way she mixed the dough until it was smooth and pliable, then shaped it into delicate little balls that were placed on a baking sheet and topped with pistachios. The scent of butter and sugar filled the air as they baked in the oven, and I couldn't wait to taste the finished product.

When the Ghorayebah came out of the oven, they were golden brown and smelled heavenly. My aunt let them cool for a few minutes before serving them on a platter, garnished with more pistachios and a sprinkle of powdered sugar. I took my first bite and was instantly transported to a world of flavors and textures that I had never experienced before.

From that moment on, I was hooked on Ghorayebah. I begged my aunt to teach me how to make it again and again, and each time I made it, I added my own little twist to the recipe. Sometimes I would sprinkle a bit of cinnamon on top, or drizzle them with honey for a touch of sweetness. No matter how I altered the recipe, the end result was always the same - a batch of delicious, melt-in-your-mouth cookies that never failed to impress.

Over the years, I continued to perfect my recipe for Ghorayebah, drawing inspiration from different sources and experimenting with new ingredients. I learned from my grandmother's old cookbook, from my Lebanese friends, and from my travels to other countries in the Middle East. Each time I made Ghorayebah, I felt a sense of pride and satisfaction knowing that I had mastered a traditional recipe that had been passed down through generations.

Now, as I stand in my kitchen, surrounded by the familiar scents of butter and sugar, I can't help but smile as I think back on all the memories I have of making Ghorayebah. It has become a beloved family recipe, one that I will continue to cherish and pass on to future generations.

And as I take a bite of a freshly baked Ghorayebah, I am reminded once again of that sense of anticipation I felt so many years ago. It may have been a simple cookie, but to me, it was a gateway to a world of culinary delights that I will always hold dear.


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