Date Ghraybeh غريبة بلتمر
recipe by Umm O'Sama
Ghraybeh is a traditional Middle Eastern butter cookie, which is typically served during the holidays. Date ghraybeh is this old classical recipe with a new twist.
Ghraybeh Cookie Components
2 cups baking flour
1 cup unsalted butter at room temperature
1 cup powdered sugar
2½ cups raw pistachios, coarsely chopped
Date Filling Components
8 ounces pitted, pressed dates
2 tablespoons unsalted butter
Filling
Heat the butter in a saucepan until completely melted. Add the pitted, pressed dates and mash them by pressing into them with the back of a wooden spoon until a soft paste is formed.
Ghraybeh Cookie
Beat the butter with the powdered sugar until the mixture becomes white and fluffy. Add the flour to the butter/sugar mixture and work into a sticky dough consistency.
Divide the dough into egg-size lumps.
Place a lump of the dough balls into your palm. Poke a hole through the center using your index finger. Fill the center with a spoonful of the date filling. Mold the dough around the hole to close it up.
Place the coarsely chopped raw pistachios in a plate and roll the ghraybeh ball into the pistachios to coat the outside. Repeat for the remaining dough balls.
Press the balls into the cups of a greased muffin pan and bake in a preheated oven at 375° F for 20-25 minutes, until the tops have turned a golden brown. Cool before serving.
Ghraybeh is a traditional Middle Eastern butter cookie, which is typically served during the holidays. Date ghraybeh is this old classical recipe with a new twist.
Ghraybeh Cookie Components
2 cups baking flour
1 cup unsalted butter at room temperature
1 cup powdered sugar
2½ cups raw pistachios, coarsely chopped
Date Filling Components
8 ounces pitted, pressed dates
2 tablespoons unsalted butter
Filling
Heat the butter in a saucepan until completely melted. Add the pitted, pressed dates and mash them by pressing into them with the back of a wooden spoon until a soft paste is formed.
Ghraybeh Cookie
Beat the butter with the powdered sugar until the mixture becomes white and fluffy. Add the flour to the butter/sugar mixture and work into a sticky dough consistency.
Divide the dough into egg-size lumps.
Place a lump of the dough balls into your palm. Poke a hole through the center using your index finger. Fill the center with a spoonful of the date filling. Mold the dough around the hole to close it up.
Place the coarsely chopped raw pistachios in a plate and roll the ghraybeh ball into the pistachios to coat the outside. Repeat for the remaining dough balls.
Press the balls into the cups of a greased muffin pan and bake in a preheated oven at 375° F for 20-25 minutes, until the tops have turned a golden brown. Cool before serving.
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