Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for Vegan Ghraybeh (Arabic Shortbread Cookies).
Vegan Ghraybeh (Arabic Shortbread Cookies)
Eid Al Fitr is right around the corner. It’s a Muslim Holiday that starts when Ramadan ends. After a month of fasting (for most parts of the day), comes a few days of celebrations with family and friends. Visiting one another at home, spending quality time, and sipping on coffee or tea with delicious homemade sweets.
These Arab-style shortbread cookies are a delightful treat that we always have on hand when visitors would drop by. Topped with a pistachio, and a hint of rosewater, they’ve got a bite to it that leaves you with a subtle floral aftertaste. Keep reading to see how easy they are to make vegan!
WHAT IS GHRAYBEH?
Ghraybeh is a popular Arabic shortbread cookie that’s flavoured with rosewater (or blossom water), topped with pistachio, and dusted with powder sugar. These cookies are enjoyed across the Middle East, especially during the Holidays, major celebrations, food gatherings, and more.
They’re flaky at first bite, with a smooth buttery texture that melts in the mouth!
Made with a 3-ingredient base – and a couple more for flavour/toppings – and you’ve got a delicate dessert to serve your guests this Eid.
HERE’S WHAT YOU’LL NEED
- All purpose flour: sift the flour and measure it using a scale for best results
- Powdered sugar: sifted and measured using a scale
- Vegan butter: at room temperature, cut into small cubes
- Rosewater: a little goes a long way – blossom water works too
- Pistachios: for toppings
- Rose petals: to decorate – optional
Note: Make sure to measure the ingredients (flour, sugar, and butter) using a kitchen scale for best results.
HOW TO MAKE VEGAN GHRAYBEH
(1) Combine the vegan butter with powder sugar in a food processor (or stand/hand mixer). Pulse a few times then process on low until thick and creamy. Add in the rosewater last.
(2) Add the sifted flour in small batches. Continuously pulse until combined. Stop and scrape down the sides. Repeat until it’s crumbly yet sticky enough to hold together. Bring it together in a separate bowl until nice and smooth.
(3) Shape the cookies in two different ways. Roll into a ball, gently push down, and top off with a pistachio. Or roll into a thick line and bend inwards into an ’S’ shape.
Note: Make sure to rest the dough for an hour in the fridge to allow it to set before shaping the cookies.
NOW LET’S BAKE:
Vegan Ghraybeh (Arabic Shortbread Cookies)
Ingredients
- 113 g vegan butter - room temperature (about 1/2 cup)
- 60 g about 1/2 cup powder sugar, sifted
- 200 g about 1 1/2 cups all-purpose flour, sifted
- 1 tsp rosewater
- 1/2 cup of pistachios
- Rose petals - to decorate
Instructions
Making the Dough:
- Combine the room-temperature vegan butter with the sifted powder sugar in a food processor/mixing bowl. See Notes (2).
- Pulse a few times, then process on low until combined - about 5 minutes; stopping to scrape down the sides every minute. Add the rosewater during the last minute.
- Gradually add the sifted flour in batches - 1/2 cup at a time. Continuously pulse to combine - about 20 seconds. Stop to scrape the sides, then repeat for the remaining 2 batches.
- Remove the blades. The dough should look crumbly yet sticky enough to hold together. Empty into a bowl to fold and knead by hand until smooth - don’t over do it. Cover with food wrap, then chill in the fridge for 1 hour.
Shaping the Cookies:
- Take out a small portion of the dough into a small bowl to work with, while keeping the rest in the fridge.
- Using your hands, scoop out a tablespoon’s worth of the dough. Squeeze by hand a couple of times to stick together, then roll into a small ball with both hands. It should be soft and smooth. See Notes (3).
- Place it on a sheet pan lined with parchment paper. Gently and slightly push the top of the cookie with your palm to flatten down, then add a pistachio to the centre. Cover with a towel to prevent from drying, while working on the rest of the dough. Repeat until finished.
Baking / Air Frying - See Notes (4):
- To bake, preheat the oven to 325 F (or 160 C) before the previous step (Shaping The Cookies). Bake for 15 to 18 minutes on middle rack.
- To air fry, set to 300 F (or 150 C), air fry for 13 to 15 minutes.
- The Ghraybeh cookies should be lightly golden (not browned). Remove and cool in the sheet pan/air-fryer basket for 15 minutes. They’ll still be soft while hot, but they will firm up once cooled down completely in a separate plate - at least for another hour.
Equipment
Notes
- Make sure to measure the vegan butter, sugar, and flour using a kitchen scale for best results.
- Use a stand-mixer or bowl with a hand-mixer if a food processor is not available. Simply whip the vegan butter with the sugar long enough until it’s thick and creamy.
- There are two main ways to shape the Ghraybeh cookies. Besides the round balls, you can shape them like an ’S’. Simply roll into a thick line (after squeezing in hand), then fold/pinch inwards on opposite ends to make the ’S’.
- It’s important to bake/air-fry the Ghraybeh cookies at a low temperature to avoid from browning/burning. Adjust the settings based on the size of the cookies, and your own individual oven/air-fryer.
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If you enjoyed this recipe, you might also like these Fatayer Sabanekh (Vegan Spinach Pies) by the same author. Click here for the recipe.
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Connect with Waseem on Instagram and find more recipes at PlantBasedArab.com.
