Place the ghee and powdered sugar in a large bowl, mix with your hands to integrate together; add the flour a little at a time, and start mixing with the tips of your fingers. The mixture may first crumble, continue kneading until you have a dough of one texture, knead for more until it has a malleable smooth texture. Alternatively, you can use your stand mixer. Transfer to a bowl, cover with plastic wrap and refrigerate just for 30 minutes.

Preheat oven to150 ° C/ 350 °F with a rack in the center of the oven.

Line two baking trays with parchment paper.

To put together: Remove the dough from the refrigerator and knead well again. Break the dough roughly the size of an apricot. Rub each dough with the palm of your hands forming a 5 cm/ 2.5 inches long rope-like dough. Pinch the ends together forming a circle

Carefully transfer the cookies to the parchment lined baking sheets and place them 1 inch apart. Place a pistachio piece on the connecting ends, or simply leave it plain.

Bake one sheet pan at a time, in the center of the oven, watch carefully while they are baking, respect the oven temperature and baking time, so you want to take them out the right moment, ghraybeh should be kept snow white. In order to achieve this but still make sure the ghraybeh is entirely cooked through, you need to bake it at a low temperature. Typically, it should be baked at 300F / 150°C for 18 minutes.

Ghraybeh will be slightly soft once they come out of the oven, but will firm up as they cool down, so avoid touching or moving them while they are still hot so you don’t break them.