Najdi

Soft Najdi Ghorayeba with Traditional Ghee

Luxurious, crumbly Ghorayeba shortbread cookies featuring the authentic flavor of traditional ghee and a touch of cardamom that melts in the mouth, perfect for serving alongside Saudi coffee.

27 min 4 servings 420 cal/serving Easy 8 views
Soft Najdi Ghorayeba with Traditional Ghee

Instructions

  1. Whipping the ghee and sugar
    In a deep bowl, beat the cold ghee and powdered sugar with an electric mixer on medium speed for 5 minutes until the mixture turns into a white, fluffy, and creamy texture resembling whipped cream. · 5 min
  2. Adding the flour
    Add the ground cardamom, then gradually add the sifted flour, gently bringing the dough together with your fingertips until a cohesive, smooth dough forms without over-kneading. · 2 min
  3. Resting the dough
    Cover the dough and refrigerate for 10 minutes so it firms up and becomes easier to shape without the warmth of your hands melting the ghee. · 10 min
  4. Shaping and garnishing
    Shape the dough into small, equal balls about the size of a walnut, and arrange them spaced apart on a baking sheet lined with parchment paper. Lightly press the center of each cookie and set a pistachio half into it. · 4 min
  5. Baking
    Bake the cookies in a preheated oven at 150°C on the middle rack for 10 to 12 minutes, ensuring they stay bright white and take on only a very light golden base without browning on top. · 12 min
  6. Cooling and serving
    Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet for half an hour before touching or moving them, as they are extremely fragile while warm. · 30 min

Nutrition / serving

420
cal
4.2
protein g
48
carbs g
24.5
fat g

Chef's tips

The secret to tender Ghorayeba is beating the cold ghee with sugar until it turns completely white and fluffy like clotted cream, and making sure not to brown the tops in the oven so they retain their signature pale color and soft texture.