Egyptian Ghorayebah Cookies #eattheworld

It’s time for our taste buds to travel the world with the Eat the World Recipe Challenge and today we’re heading to Egypt!

Funny story…

I’ve actually had this recipe sitting in the “to be blogged” pile for almost two years!  Yes, you read that correctly.

So back in December 2017, Dude had to do a Christmas around the World report.  Plus he decided that he needed to being cookies when he gave his report (and why not?)  Dude had chosen Egypt as his Christmas around the world country, so it was up to me to find an Egyptian Christmas cookie to make.

So why didn’t I post them?  Well, that year I made then right before Christmas and Christmastime is insanely busy, so I never got to it.  Then last year, it slipped my mind.  And now we’re at today when we’re traveling to Egypt and I totally have a recipe that I never blogged!

So let’s talk cookies!  These are an Egyptian version of a butter cookie, making them tender and melt-in-your mouth!  The clove was a bit much for American palates (and the only ones I could take to the peanut/tree nut free school), but the almond and pistachio versions were simply delightful!

Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce)
PalatablePastime Bedouin Stuffed Grape Leaves
SnehaDatar:Vegan Egyptian Koshari# Eat the World
Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Margaret @ Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

Egyptian Ghorayebah Cookies

1 cup ghee
1 cup powdered sugar
1 egg
2 cups all purpose flour
1 teapsoon vanilla
Pinch of salt
Cloves, almonds, and/or pistachios

Place the ghee and powdered sugar in the bowl of a stand mixer.  Beat until light and combined.  Beat in the egg, vanilla, and salt.

Add the flour, mixing until combined.  Wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 325 degrees F and line a baking sheet with parchment or a silicone baking mat.

Scoop 1 tablespoon of dough and roll into a ball.  Slightly flatten.  Press a whole clove, almond, or pistachio into the center of the cookie.  Place cookies 2 inches apart on the baking sheet.

Bake for 10-15 minutes or until the cookies are set and just beginning to brown.

Cool on wire racks, then store in a seal container.

Amy Eats the World in…

Cuba: Ropa Vieja (Slow Cooker Beef)
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Mini Cottage Pie (Harry Potter Leaky Cauldron-Style)
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies


  1. These look fabulous! I can't wait to try them. And my trio loves cloves, so I think those will be a hit.

  2. Don't you love when an event fits a recipe that you have archived? Love these delicious sounding butter cookies.

  3. This would be nice with a few cups of hot tea flavored with spices!

  4. You can't go wrong with shortbread cookies of any kind - a universal favourite (and mine, too). I bet the ghee adds a rich buttery taste to them!

  5. I like the idea of them with the clove. That sounds great!