If I had to think of a holiday cookie that reminds me of home, ghraybeh would be the first thing that comes to mind, especially date-filled ghraybeh! These delicate Lebanese shortbread cookies have a tender, buttery texture and a delicious sweet date filling tucked inside.
Ghraybeh comes in different forms and shapes, and I have previously shared a traditional Lebanese ghraybeh recipe on the blog. For this version, I tweaked the sugar ratio and reduced the amount by half. Since these ghraybeh cookies are filled with naturally sweet dates, using less sugar helps balance the sweetness beautifully without compromising their delicate, melt-in-your-mouth texture.
When Ramzi and I were on our way to southern Lebanon to visit my in-laws, we stopped at a few sweet shops in Saida (Sidon). Oriental sweet shops seem to line almost every street, and Saida has a well-deserved reputation for being home to some of the finest Lebanese sweets. Among its most celebrated treats are Seniora, Ghraybeh, and Maamoul.
Seniora and Ghraybeh are, in fact, very similar! They are made with essentially the same delicate shortbread dough, which can be shaped into different forms to create a variety of delicious Lebanese cookies.
We ended our visit at Al Baba Sweets, where we indulged in Ghraybeh and Maamoul Mad bil Ashta. Both were so irresistible that we couldn’t stop eating until we had polished off every last bite of our generous plates!
Al Baba offers a wonderful variety of Ghraybeh, beautifully displayed on large, round trays in an assortment of shapes and styles. Some are plain, while others are filled with dates or pistachios. Honestly, these delicate Lebanese shortbread cookies are seriously hard to resist!
Date-filled Ghraybeh cookies are buttery and crumbly, with a soft, sweet date filling at the center. They are somewhat similar to date-filled Maamoul, but the two Lebanese treats have distinctly different flavors and textures. Ghraybeh is a delicate shortbread cookie, while Maamoul is traditionally made primarily with semolina, giving it a completely different texture and character.
The secret to making good Ghraybeh is to use clarified butter (samneh) instead of regular butter. Clarified butter has the milk solids removed, giving these Lebanese shortbread cookies their characteristic delicate, melt-in-your-mouth texture. It also has a higher smoke point than regular butter, making it a wonderful choice for many Middle Eastern sweets.
In my humble opinion, there is a world of difference between store-bought canned clarified butter (samneh) and homemade clarified butter. I find that the store-bought variety has a pungent smell and a flavor that is too strong for my taste. So, if you are anything like me, I recommend making your own clarified butter at home. The process is surprisingly simple! Just be sure to start with good-quality butter.
How to Make Clarified Butter at Home
- Place the butter in a small saucepan and heat it over low heat until completely melted.
- Remove the saucepan from the heat. As the butter melts, white foam will rise to the surface. Carefully skim it off with a spoon.
- Let the melted butter rest for about 10 minutes. You will notice that the milk solids have settled at the bottom of the pan.
- Line a fine-mesh sieve with several layers of cheesecloth and carefully strain the melted butter into a clean container, leaving the milk solids behind.
Your homemade clarified butter (samneh) is now ready to use in your Ghraybeh recipe and other traditional Middle Eastern sweets!
Your homemade clarified butter (samneh) is now ready!
You can also use ready-made clarified butter (samneh) from Middle Eastern grocery stores. However, if using store-bought samneh, reduce the quantity to 450 g instead of the 500 g of butter called for in this recipe.
The cookies will be slightly soft when they first come out of the oven, so be sure to let them cool completely on the baking sheet. Once they have firmed up, carefully transfer them to a serving dish.
These date-filled Ghraybeh cookies are also a wonderful option for anyone with an egg allergy, as the recipe contains no eggs.
There is nothing quite like a deliciously buttery, crumbly shortbread cookie! And trust me, these homemade Middle Eastern treats are truly something special.
How to Store Ghraybeh: Store the cooled cookies in an airtight container at room temperature, where they will keep well for up to two weeks.
Craving More Date Recipes? 8 Delicious Middle Eastern Sweets and Easy Date Recipes to Try
- Date Maamoul:
- Tamara Ghraybeh
- Iraqi Kleicha
- Date Walnut Bread
- Banana Date Bread with Tahini and Carob molasses
- To Die for Date and Goat Cheese Salad
- Couscous Salad with Roasted Sweet Potatoes and Fried Dates
- Banana and Date Smoothie
- Maamoul Mad Bil Tamer, Date Bars
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Date Filled Ghraybeh/ Ghraybe
Description
Ingredients
For the Dough
- 500 g / 1 lb 2 oz unsalted butter clarified before using, use a good quality
- 1 cup powdered sugar
- 4 cups flour
- 1/8 teaspoon baking soda
For the Date Filling
- 750 g / 26 oz dates use the best quality
- 2 tablespoons orange blossom water
- 1/2 teaspoon mastic gum crushed with a pinch of sugar, optional
- 1 teaspoon canola oil
Instructions
Clarifying the Butter
- Melt the butter: In a small saucepan, heat the butter over low heat until it is completely melted, then remove it from the heat.
- Skim and rest: Skim any white foam off the surface as it appears, then set the saucepan aside for 10 minutes to allow the milk solids to sink to the bottom.
- Strain: Carefully strain the liquid through a fine wire sieve lined with several layers of cheesecloth to separate and discard the settled milk solids. Your clarified butter is now ready to use.
Preparing the Date Filling
- Pit the dates: Pull open the fresh dates and remove the pits using a serrated knife.
- Process into a paste: Transfer the pitted dates to a food processor, add the canola oil, orange blossom water, and crushed mastic gum (if using), and blend thoroughly until a smooth paste forms.
- Shape the date balls: Roll the date paste into small, individual balls roughly the size of a grape. If the mixture sticks to your hands, lightly rub your palms with a touch of oil. Set aside.
Making the Cookie Dough & Baking
- Prep the oven: Preheat your oven to 200°C / 400°F and position the baking rack right in the middle. Line a large baking sheet with parchment paper.
- Mix the dough: In a large bowl, combine the prepared clarified butter and powdered sugar. Add the flour and baking soda, then work the ingredients together thoroughly using the tips of your fingers.
- Knead until smooth: The mixture will look crumbly at first. Continue kneading firmly until the crumbs come together into a perfectly smooth, malleable dough.
- Assemble the cookies: Divide the dough into equal-sized portions, roughly the size of an apricot, and roll them into smooth balls. Use your finger to press a hole into the center of each dough ball, insert a prepared date ball, and seal the opening completely by patching the dough back together. Roll it once more into a smooth ball.
- Bake to perfection: Place the filled cookie balls onto the prepared baking sheet, leaving a bit of space between each one. Bake for 12 to 15 minutes until they reach a delicate, creamy color. Watch your oven closely, as these cookies should not brown.
- Cool and garnish: Allow the cookies to cool completely directly on the baking sheet before using a spatula to transfer them carefully to a serving platter. Garnish with vibrant ground pistachios, if desired.
Video
Notes
Another great date shortbread cookie worth learning.
