Pistachio Stuffed Ghraybeh

Name: Pistachio Stuffed Ghraybeh
Prep time: 40 min
Cook time: 10 min
Yield: 65-70
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

Buttery Ghraybeh cookies stuffed with pistachio and shaped in a mould—my favourite take on a classic. So pretty and so good!

PREP TIME

40 minutes

COOK TIME

10 minutes

SERVES

65-70

About this recipe

This pistachio stuffed ghraybeh recipe is a special twist on the traditional. While the Original Ghraybeh version is soft, delicate, and beautifully simple, this one hides a surprise inside—a sweet pistachio filling that adds texture and flavour in the best way.

It’s honestly one of my favourite cookies to make. Not only do they melt in your mouth, but they look stunning when shaped in a mould and topped with a little pistachio. These make an incredible edible gift—pretty enough for any occasion and perfect for Eid trays.

When I first made pistachio stuffed ghraybeh for my sisters, they went absolutely crazy. No one expected to bite into a Ghraybeh and find pistachio hidden inside. I actually got a little offended by how surprised they were—as if I couldn’t pull this off! Haha. Safe to say, these have become a firm family favourite.

Ingredients

For the dough

3 1⁄2 cups all-purpose flour
1 1⁄2 cups ghee (at room temperature)
1 3⁄4 cups icing sugar

For the filling

2 cups pistachios finely ground
1⁄3 - ½ cup attir (sugar syrup) see recipe link below in notes

For garnish

Slivered pistachios

Notes from Rouba

Wet hands make it easier to roll the pistachio filling into neat balls.
If you don’t have a mould, keep it simple and press down gently with your fingers.
These cookies make a stunning gift—wrap them up in a box or tin for special occasions.
I like using a mould with fine lines through it (like the one in my photo). If the dough cracks slightly from the filling, the pattern helps hide it beautifully.
Attir sugar syrup recipe

Method

Step 1. Make the Dough

Before you begin, make sure you’ve prepared your attir (sugar syrup)—you’ll need it ready for the pistachio filling. You can find my full recipe here.

Preheat your oven to 160°C (320°F). In a large mixing bowl, rub the ghee and flour together using your hands until it comes together. Once it forms a soft dough, add the icing sugar and mix again by hand until fully combined. There’s no need to knead—just mix until smooth.

Step 2. Make the Pistachio Filling

When making the pistachio filling, start by adding ⅓ cup of attar syrup to the ground pistachios and mix well. If the mixture still feels dry or crumbly, add a little more syrup—up to ½ cup total—until it comes together and feels slightly sticky. You want it to hold its shape when rolled, but not be too wet.

In a small bowl, combine the ground pistachios and sugar syrup. Mix until the mixture becomes slightly sticky and holds together. Wetting your hands slightly will help prevent sticking. Roll the pistachio mixture into small balls—about 5 grams each. Set aside on a plate.

Step 3. Assemble and Shape the Cookies

Portion the Ghraybeh dough into 15-gram balls. Gently flatten each one in the palm of your hand, place a pistachio ball in the centre, and wrap the dough around it to seal. Roll it back into a smooth ball.

If you have a traditional mould, place the stuffed dough inside and press gently to shape. Tap to release. Depending on your mould, the slivered pistachio may sit neatly in place, or you may need to press it down very gently to help it stick. If you don’t have a mould, place a slivered pistachio in the centre and press the ball down lightly to flatten.

Step 4. Bake and Cool

Place the cookies directly onto a baking tray (no baking paper needed). Bake for 10 minutes, or until just set. They should remain pale and delicate—do not let them brown. Let the cookies cool completely before moving them.