Tamara Ghraybeh (Lebanese Date-Filled Cookies with Pistachios)
Description
I recommend using a kitchen scale to measure the dough ingredients. For this particular recipe, weighing the ingredients is much more accurate than measuring them by volume, so you can be confident that you’re following the recipe exactly.
Ingredients
Dough
- 500 g 1 lb 2 oz all-purpose flour — about 4 cups
- 250 g 9 oz ghee — about 1¼ cups
- 200 g 7 oz powdered sugar — about 1½ cups
Date Filling
- 500 g 1 lb 2 oz dates, preferably a soft variety such as Medjool or Omani dates
- 2 tablespoons orange blossom water
- ½ teaspoon mastic gum crushed with a pinch of sugar — optional, but highly recommended
- 2 tablespoons ghee
- 2 cups raw shelled pistachios, roughly crushed
Instructions
- Place the ghee and powdered sugar in a large bowl and mix with your hands until well combined. Add the flour a little at a time, mixing with your fingertips. The mixture may initially look crumbly; continue kneading until it comes together into a cohesive dough. Knead for a few more minutes, until the dough has a smooth, pliable texture.Alternatively, you can use a stand mixer. Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for just 20 minutes.
- Preheat the oven to 300°F (150°C), with a rack positioned in the center of the oven.
- In the meantime, prepare the date filling: Cut the dates open and remove the pits with a serrated knife.
- Transfer the dates to a food processor and add the ghee, orange blossom water, and mastic gum, if using. Blend until you have a smooth paste. If your food processor has trouble breaking down the dates, add a couple of tablespoons of water and continue blending.Roll the date mixture into small balls, about 2 inches in diameter. If the mixture sticks to your hands, lightly grease them with a little oil. Set aside.
- Line two baking sheets with parchment paper.
- Place the raw pistachios in a food processor and pulse a few times, until roughly ground. Transfer them to a large plate and spread them out in a single layer.
- To Assemble: Remove the dough from the refrigerator and knead it well again. Take a bite-sized piece of dough, slightly larger than the date balls. Make a hole in the center of the dough with your finger, then place a date ball inside. Gently pinch the dough together to seal the opening, then roll it into a ball.Using your hands, shape the date-filled ball into a miniature log, continuing to smooth and shape the dough until it is even and free of cracks. Dip the log into the crushed pistachios, gently pressing to help the pistachios adhere to both sides.Roll the log back and forth once more on the countertop to firmly press the pistachios into the dough. Carefully transfer the cookies to the parchment-lined baking sheets, spacing them about 1 inch apart.
- Bake one sheet pan at a time, in the center of the oven. Watch the tamara carefully as it bakes, and follow the recommended oven temperature and baking time so that you can remove it at exactly the right moment.The tamara should remain snow white. To achieve this while ensuring that it is fully cooked, it needs to be baked at a low temperature. Typically, bake it at 300°F / 150°C for 20–22 minutes.
- Tamara ghraybeh will be slightly soft when they come out of the oven, but they will firm up as they cool. Avoid touching or moving them while they are still hot, as they can break easily.
- Don’t ruin your efforts by rushing the cooling process. Tamara cookies need to be completely cool to the touch before you store them. Warm cookies release condensation, which can make your Tamara soggy—something we definitely want to avoid.
- A cookie this festive calls for a good cup of coffee on the side. Divine.
Video
Notes
If you make “Tamara Ghraybeh,” leave a comment below or share your pictures on Facebook! I’d love to see your creations! #Hadia’s lebanese Cuisine
Tried this recipe?Let us know how it was!