Ghorayeba ~ Arab Shortbread Cookies

Pin

 

I can’t mention how relieved I am. My blogging mojo has just not picked up as much as I would have loved. Last year Ramadan, if I filled my drafts with as much as clicks I could take before the sunshine vanishes, this year, I have done nothing. My blog is moving with drafts that I had clicked last Ramadan – I am being very honest here! This Ramadan, I have been time tight and locked. Over and above that, I have no mood to click anything new or cook anything new. I am sure, this too shall pass…

 

So when I put up the Muslim Food Blogger challenge post for this month, which is based on the theme “Eid Specials from Around the World”, I searched up a bit and pinned up on my kitchen notice board the easiest cookie recipe in the world! But I procrastinated over it till early last week, and finally got making it the night before my parents landed. The next day, a terrible migraine and lack of sleep pushed me to take an off and I was able to click decent pictures in sunlight. Alhamdulillah, at least I didn’t miss it… 🙂

 

Ghorayeba/ Ghoraiba – called in so many names! – are shortbread cookies that are baked in the African subcontinent for every special occasion, including Eid. Most of the recipe told me that they originated in Egypt, but I found that they have similar versions in other African countries like Sudan too. These are also called “sand cookies” because of its crumbly, melt-in-mouth texture. These cookies are baked in large batches for Eid, for distributing it to neighbors and for guests to devour. I can truly understand when it is said that the households have a hard time hiding these from the kids so that they don’t disappear as soon as it comes out of the oven!

 

Pin

 

There is a reason I called it “the easiest” – it has just three main ingredients! No flavorings, no strings attached – such a super easy recipe. The whole crux of the cookie is ghee. You don’t even need an egg in this cookie. Top it with whatever you like – I used pistachios here, and it is ready to go. My girls couldn’t even hold the cookie well as it kept crumbling and making a mess, but they totally loved how fast the whole cookie just created so many flavors in the mouth and melted into the tummy.

 

As usual, I made huge cookies and it took time to bake. I realized it much later that they are supposed to be tiny cookies. I have a thing for big sizes, because I am one myself! 😉 If you go through the notes, you will find how I made it and how I have mentioned in the recipe to make it easier and better looking for you. 🙂

 

Before I move onto the recipe, just a mention of the Eid Eats 2018 that is being hosted by Henna (remember, she was my guest last month!), Sarah and Asiya like they have been doing all these years. I really didn’t want to miss posting this time, since I have contributed in the previous years, but they were always separate posts, but this time, I clubbed it with the challenge post, as it is meant for Eid. Their linky tool will be open till June 17, ie. till Eid ends, so in case you are able to participate, don’t forget to hop in! Here’s what I shared in the previous years:

2014 – Quick Semiya Payasam/ Vermicelli Kheer

2015 – Kaithachakka Chawwari Payasam ~ Pineapple Sago Kheer

2016 – Ethapazham Madhura Curry ~ Ripe Plantain Lentil Sweet Curry

2017 – Dum Aaloo Biriyani

 

 

Pin

 

 

 

Linking this post to Eid Eats 2018 (#eideats2018) hosted by Chai and Churros, Flour and Spice and Chocolate and Chillies… (is it just a coincidence that all three blogs have an “and” in between??? 😀 )

 

Pin

 

 

Pin for later!

Pin