{"id":9189,"date":"2018-01-31T20:53:24","date_gmt":"2018-01-31T20:53:24","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9189"},"modified":"2026-11-01T19:11:47","modified_gmt":"2026-11-01T19:11:47","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 of a holiday cookie that reminds me of home, ghraybeh would be the first thing that comes to mind<\/strong>, especially date-filled ghraybeh! These delicate Lebanese shortbread cookies have a tender, buttery texture and a delicious sweet date filling tucked inside.<\/p>\n

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.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

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We ended our visit at Al Baba Sweets<\/a>, where we indulged in Ghraybeh and Maamoul Mad bil Ashta<\/a>. Both were so irresistible that we couldn’t stop eating until we had polished off every last bite of our generous plates!<\/p>\n

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!<\/p>\n

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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.<\/p>\n

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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.<\/p>\n

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.<\/p>\n

How to Make Clarified Butter at Home<\/strong><\/p>\n

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  1. Place the butter in a small saucepan and heat it over low heat until completely melted.<\/li>\n
  2. Remove the saucepan from the heat. As the butter melts, white foam will rise to the surface. Carefully skim it off with a spoon.<\/li>\n
  3. Let the melted butter rest for about 10 minutes. You will notice that the milk solids have settled at the bottom of the pan.<\/li>\n
  4. 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.<\/li>\n<\/ol>\n

    Your homemade clarified butter (samneh) is now ready to use in your Ghraybeh recipe and other traditional Middle Eastern sweets!<\/p>\n

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    Your homemade clarified butter (samneh) is now ready!<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    These date-filled Ghraybeh cookies are also a wonderful option for anyone with an egg allergy, as the recipe contains no eggs.<\/p>\n

    There is nothing quite like a deliciously buttery, crumbly shortbread cookie! And trust me, these homemade Middle Eastern treats are truly something special.<\/p>\n

    How to Store Ghraybeh:<\/strong> Store the cooled cookies in an airtight container at room temperature, where they will keep well for up to two weeks.<\/p>\n

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    Craving<\/span> More<\/span> Date<\/span> Recipes?<\/span> 8<\/span> Delicious<\/span> Middle<\/span> Eastern<\/span> Sweets<\/span> and<\/span> Easy<\/span> Date<\/span> Recipes<\/span> to<\/span> Try<\/span><\/h2>\n