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<\/p>\nTamara (Date Filled Gyraybeh with Pistachios) are one of the most delicious cookies I have ever made. If you\u2019re looking for something sophisticated to enjoy with coffee or tea, an edible gift to share with friends or neighbors, or just a fun baking project, these cookies are exactly the right thing you need to learn and keep in your baking repertoire.<\/p>\n
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Ghee and Middle Eastern desserts are a match made in food heaven.\u00a0<\/strong>Since ghee lacks the water content of regular butter, it produces far smooth, and dense melt-in-your-mouth ghreybeh. I don\u2019t recommend butter in making tamara or any other ghraybeh version. The best substitute would be clarified butter. Here I explained how to clarify butter.<\/p>\n \u201cTamara Ghraybeh\u201d cookies are a bit of a project to make but worth the time and effort. Assembly takes the most time, although it\u2019s easy if you divide the work among a few sets of hands. To make the dough: 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 20 minutes. To prepare the date filling: Pull open the dates and remove the pits using a serrated knife. Transfer the dates to a food processor and add the ghee, orange blossom water and mastic gum, if used, and blend to get a paste. If your food processor is having a hard time making the chunks smaller and smooth, add a couple of tablespoons of water into the mix. Roll the date into small balls roughly to 2 -inches bites, if the dates are sticking to your hands rub your hands with a little oil. Place the raw pistachios in a food processor and pulse a few times to roughly grind them. Transfer to a large plate and spread in a single layer.<\/p>\n Remove the dough from the refrigerator and knead well again. Take a bite sized dough a little bit bigger than the date balls. Make a hole in the center of each ball, with your finger fill the hole with a date ball. Seal the hole patching the dough together and roll it into a ball. Using With your hands, try to shape the date filled ball to miniature log, continuing to smooth and shape the dough by hand into a log, ensuring there are no cracks, then dip in the crushed pistachios, press well to help the pistachios stick to the date log on both sides. Roll it one more time on a countertop back and forth to ensure the pistachios are engraved. Carefully transfer the cookies to the parchment lined baking sheets and place them 1 inch apart.<\/p>\n For almost 20 years, I have made platters of tamara,\u00a0sanioura,<\/a>\u00a0plain ghraybeh,\u00a0almond paste stuffed cookies<\/a>\u00a0and maamoul for friends and family during holidays and special occasions, and I would say they were the talk of the town. Make each individually alone or you can even put together a big charcuterie-like board with all of the mentioned cookies together and serve them on holidays, parties and special occasions.<\/p>\n![\"\"](\"https:\/\/hadiaslebanesecuisine.com\/blog\/wp-content\/uploads\/2024\/09\/gh-74.jpg\")
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