{"id":9189,"date":"2018-01-31T20:53:24","date_gmt":"2018-01-31T20:53:24","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9189"},"modified":"2024-11-14T21:18:54","modified_gmt":"2024-11-14T21:18:54","slug":"date-filled-ghraybeh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/date-filled-ghraybeh\/","title":{"rendered":"Date Filled Ghraybeh"},"content":{"rendered":"

If I had to think about a staple holiday cookie that reminds me of home, then ghraybeh is quite literally the first thing that jumps to my mind, and specifically date filled graybeh; yes ghraybeh, the\u00a0 Lebanese shortbread cookies with an interior date mixture. Eventually, ghraybeh comes in different forms and shapes. I had previously shared a ghraybeh recipe on the blog. Here I tweaked the ratio of sugar and reduced it by half, since these ghraybe cookies are filled with dates, just to balance the sugar income.<\/p>\n

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When we were on our way to the south visiting my in-laws in Lebanon, Ramzi and I stopped by sweetshops in Saida (Saidon). There are oriental sweetshops on every street, and Saida has the reputation for being home to some of the best Lebanese sweets, and one of the most celebrated desserts is Ghraybe\/Seniora alongside maamoul. Seniora and Ghraybeh are eventually almost the same! The same shortbread dough can used to make varied shapes and types of cookies.<\/p>\n

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We finished our visit at \u201cAl baba Sweets<\/a>\u201d where we munched on \u201cghraybe\u201d and \u201cmaamoul mad bil ashta<\/a>\u201d, both were so compelling, and we couldn\u2019t stop until we ate every bit of our generous plates. \u201cAl Baba\u201d makes a wide variety of ghraybeh. Brimming with different forms presented in wide round trays \u2013 made plain, filled with dates or pistachios. Really these are seriously difficult to resist.<\/p>\n

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Date filled ghraybeh are buttery and crumbly with a soft date center, they are somewhat similar to maamoul with dates, but the flavors are of a different variety, ghraybeh is a shortbread while maamoul\u2019s main ingredient is semolina.<\/p>\n

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The key to making a good ghraybeh is to use clarified butter instead of butter. Clarified butter has no milk solids, which makes it great for almost all Middle Eastern sweets \u2013 it can bare higher cooking temperature without burning.<\/p>\n

In my humble opinion, there is a world of difference, between the store-bought canned clarified butter (samneh) and the one you make at home. The store-bought samneh has a pungent smell and flavor that is too strong for my taste, so if you are anything like me, make your own clarified butter \u2013 the process is simple to make.\u00a0 Be sure to use a good butter quality.<\/p>\n

To clarify the butter:\u00a0\u00a0In a small saucepan heat the butter over low heat until it is melted. Remove from heat.\u00a0 Skim the white foam off the surface as it appears on top. Set aside for 10 minutes. You will notice the milk solids fall to the bottom. Strain it through a wire sieve lined with several layers of cheesecloth to get rid of the milk solids. Now your clarified butter is ready.<\/p>\n

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Now your clarified butter is ready.<\/p>\n

You can use samneh (ready clarified butter) from Middle Eastern stores, but then reduce it to 450 g instead of 500 g of butter<\/p>\n

The cookies will be a bit soft when they first come out of the oven, so be sure to cool them on the sheet pan. Once they are firm enough, transfer them to a serving dish.\u00a0 The cookies are perfect for someone with egg allergy .<\/p>\n

There is nothing better than a deliciously crumbly shortbread cookie. And trust me the homemade Middle Eastern morsels are certainly a treat!<\/p>\n

Keep in an air-tight container and they will last for up to two weeks<\/p>\n

First off, you need to clarify the butter:<\/p>\n

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Date Filled Ghraybeh\/ Ghraybe<\/h2>\n\n