Ghraybeh Stuffed with Dates
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Ghraybeh stuffed with dates, a classic Middle Eastern shortbread cookie, gets a delicious upgrade with a flavorful date filling. This variation combines the melt-in-your-mouth buttery texture of traditional ghraybeh with the natural sweetness of dates, spiced with cardamom and cinnamon.
Why You’ll Love This Recipe
- Authentic with a Twist: This recipe combines the traditional ghraybeh flavors with a luscious date filling for a delightful treat.
- Perfect Texture: A buttery, crumbly exterior with a soft, spiced center.
- Easy-to-Follow Instructions: I have provided a video and images to make this recipe simple to recreate.
- Crowd-Pleasing Dessert: Since it looks great, you can serve it for festive gatherings, gifting, and tea time.
Ghraybeh Stuffed with Dates Step-by-Step Instructions
Making the Date Filling:
- Spread ½ teaspoon ghee over a large plate to prevent sticking.
- Mix dates with cardamom, cinnamon, and ghee in a small bowl until smooth and well combined.
- Roll the date mixture into 18 equal-sized balls and place them on the greased plate. Cover and set aside.
Preparing the Dough:
- In a medium bowl, cream together ghee and powdered sugar until light and fluffy.
- Gradually add 1¼ cups of flour to the mixture, stirring until a smooth dough forms. If needed, add more flour, one tablespoon at a time, until the dough can be easily formed into balls without sticking.
- Cover the dough and refrigerate for 30 minutes. If the dough is too firm after chilling, gently knead it until smooth again.
Assembling the Ghraybeh:
- Divide the dough into 18 equal-sized balls. Flatten each ball gently and place a date ball in the center.
- Fold the dough around the filling, sealing it completely, and roll it back into a ball.
- Roll each stuffed dough ball in pistachios, ensuring they are evenly coated.
- Arrange the balls on a baking sheet lined with parchment paper. Refrigerate for 30-40 minutes.
Baking:
- Preheat the oven to 180°C (360°F).
- Bake the ghraybeh on the middle shelf for 10 minutes. Avoid overbaking to maintain their signature pale color and tender texture.
- Let the cookies cool completely on the baking sheet before transferring them, as they are fragile when warm.
Notes and Tips
- Flour Measurement: Start with 1¼ cups of flour and gradually add a tablespoon at a time if needed. The dough should be smooth and pliable, not dry or crumbly.
- Room Temperature Ghee: Ensure the ghee is soft but not melted for proper mixing.
- Cooling is Crucial: Moving the cookies while warm can cause them to break. Allow them to cool fully before serving or storing.
- Customizable Filling: For a twist, add chopped nuts or a touch of orange zest to the date mixture.
How to Store Ghraybeh Stuffed with Dates
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked stuffed dough balls on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
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Graybeh Stufed with Date
Learn how to make the perfect Middle Eastern treat: Ghraybeh cookies stuffed with flavorful dates and spiced with cardamom and cinnamon.
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Servings: 18 Stuffed Cookie
Calories: 146kcal
Ingredients
For the Dough
- ½ cup ghee at room temperature
- ¼ cup + 1 tablespoon powdered sugar
- 1 ½ cup all-purpose flour Please, read the notes, it’s important
For the Filling
- 1 cup pitted date
- ¼ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon ghee
For Garnishing
- ¾ cup sliced or crushed pistachio
Instructions
Making the date filling
- Take half a teaspoon of ghee and spread it over a large plate.
- In a small bowl, mix the dates with cinnamon, cardamom, and ghee by hand until smooth.
- Roll the mixture into 18 equal-sized balls and place them on the greased plate. Cover and set aside.
Making the dough and stuffing it
- In a medium bowl, combine the ghee and powdered sugar, mix until the color lightens and the mixture becomes fluffy.
- Gradually add the flour until you achieve a smooth, that can be formed into a ball without sticking, as demonstrated in the video. (Please refer to the note about adding the flour below.)
- Cover and refrigerate the dough for 30 minutes. When you remove it from the fridge, if the dough is too firm, mix it gently until it will becomes smooth again. Form 18 equal-sized balls.
- Gently flatten each ball and place a date ball inside. Close the dough around the filling, reshaping it into a ball again.
- Roll the stuffed dough balls in pistachios and place them on the prepared baking sheet. Refrigerate the balls for 30 to 40 minutes. During this time, preheat the oven to 180°C/360°F.
- Take the baking sheet out of the fridge and place it in the preheated oven for 10 minutes on the middle shelf. When you remove the ghraybeh from the oven, let them cool on the baking sheet; moving them while warm or hot will cause them to break.
- Serve with tea or coffee.
Video
Notes
- Add 1 and 1/4 cups of flour to the ghee and powdered sugar mixture, mixing well. If the dough needs more flour, add it gradually—one tablespoon at a time. Ensure the dough remains smooth and not hard, or the ghraybeh won’t have a good texture.
- Some brands of flour require more moisture; others require less. Hence it’s best to add the remaining flour a tablespoon at a time to make sure you have reached the right texture.
- The ghee should be at room temperature, as melted ghee will not mix well with the other ingredients.
Nutrition
Serving: 1 Cookie | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 1mg | Potassium: 118mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg
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