EgyptianEgyptian Ghorayeba
Egyptian shortbread made from ghee, powdered sugar and flour, beaten until light, baked pale and topped with an almond. It melts in the mouth and is made for Eid.
Makes: About 30 pieces
- Prep:
- 30 minutes
- Cook:
- 15 minutes
- Waiting:
- 30 minutes (Chill the dough for 30 minutes before shaping.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Beating
6 minutesBeat the soft ghee with the powdered sugar for 5 minutes until white and fluffy.
Success cueAlmost white and light.
- 02
Dough
5 minutesAdd the vanilla, then fold in the flour a little at a time until a soft dough forms that does not stick to your hands.
Success cueSoft and smooth, not sticky.
- 03
Chilling
30 minutesCover and chill the dough for 30 minutes.
Success cueFirm enough to roll without sticking.
- 04
Shaping
20 minutesHeat the oven to 160°C. Roll walnut-sized balls, flatten them slightly on a tray and press an almond into the top of each.
Success cueEven rounds with an almond on each.
- 05
Baking
15 minutesOven heatBake for 12 to 15 minutes, until set but still white. Let them cool fully on the tray before moving them.
Success cueSet and pale, with no browning.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Beating the ghee and sugar until almost white is what gives ghorayeba its melting texture.
- • The ghee must be soft but not melted, or the ghorayeba spread flat.
- • Do not touch them while warm; they break easily until they cool.
Common mistakes
- • Browning them in the oven, which makes them crunchy instead of melting.
- • Adding all the flour at once, so the dough turns dry.
Serving ideasServe with tea, alongside kahk on Eid.
Potential allergens
Wheat / gluten, Milk, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Why did my ghorayeba spread?
The ghee was too warm or the dough was not chilled. Chill the shaped pieces for 10 minutes before baking.
Can I use butter instead of ghee?
Yes, but the result is less crumbly and tastes of milk. Use clarified butter for the closest texture.
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