Ghraybeh Cookies

Name: Ghraybeh Cookies
Prep time: 15 min
Cook time: 10 min
Yield: Around 40 cookies (depending on size)
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Desserts

These cookies take me back to my childhood—melt-in-your-mouth Ghraybeh just like my aunty used to make for us every Eid in Lebanon.

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

Around 40 cookies (depending on size)

About this recipe

These traditional Ghraybeh cookies are soft, buttery, and melt in your mouth with every bite. Made with just three ingredients, they’re a staple during Eid and one of the most loved Middle Eastern cookies across generations. They’re easy to shape, quick to bake, and make a perfect edible gift for family and friends.

Ghraybeh takes me straight back to my childhood. I couldn’t wait to visit my aunty’s house in Lebanon on Eid because she always had a big tray of Ghraybeh ready to serve. It was such a treat —those delicate, pale cookies lined up so beautifully. For me, Ghraybeh isn’t just a recipe; it’s a memory of Eid, my aunty’s home, and the joy of being surrounded by loved ones.

If you enjoy this recipe, you’ll love my Pistachio Stuffed Ghraybeh version—it’s filled with pistachio and shaped beautifully. I’m so proud of that creation. You can also try other cookie recipes on my site like the Pistachio Shortbread Cookies and Barazek Cookies—both festive, full of flavour, and great for gifting too.

Ingredients

3 1⁄2 cups all-purpose flour
1 1⁄2 cups ghee (at room temperature)
1 3⁄4 cups powdered sugar (icing sugar)
Slivered pistachio for garnish

Notes from Rouba

The dough is delicate—don’t overwork it.
You can make the cookies small or large—adjust baking time slightly if needed.
Ghraybeh should remain pale in colour even after baking.
Press the pistachio gently into the top before baking so it doesn’t fall off.
No baking paper is needed—place directly on the tray.
These store well in an airtight container for up to two weeks.

Method

Step 1. Make the Dough

Preheat your oven to 160°C (320°F).

In a large bowl, combine the flour and ghee. Using your hands, rub the mixture together until it starts to come together into a soft dough. Once the flour is fully coated and the dough has formed, add the icing sugar. Mix again with your hands, working the sugar through until everything is well combined. The dough will become soft and smooth, and there is no need to knead it. Simply mix until fully incorporated and the dough holds together nicely.

Step 2. Shape the Ghraybeh

Take a portion of the dough and roll it into a long rope on your work surface. Then, using the part of your hand where your palm meets your wrist, gently press across the rope to flatten it evenly. Run a flat knife carefully underneath the dough strip to lift it—this helps keep the shape clean and smooth. Use a knife to cut the dough diagonally, forming classic diamond-shaped Ghraybeh cookies. You can slice them as thick or as thin as you like, depending on your preference. If the dough is too soft, place it in the fridege for 10 minutes.

Step 3. Bake and Garnish

Place the cookies directly onto a baking tray. Gently press a slivered pistachio into the centre of each cookie. Bake in a preheated oven for 10 minutes. The cookies should remain pale in colour and just set.

Step 4. Cool and Serve

Once baked, allow the Ghraybeh to cool completely before moving them, as they are very delicate while warm. When cooled, they firm up into soft, buttery cookies that are perfect for gifting or serving during special occasions.