This week #SundaySupper has an awesome theme: Middle Eastern Cuisine. I love Middle Eastern cuisine! However, when thinking more and more about it I rarely have dessert. I have some greek desserts which I don’t consider true Middle Eastern so I went on a hunt.

I found a recipe for shortbread cookies but of course they were full of ghee. A substitution of margarine and a few more ingredients later I got a really cool twist on a classic ghraybeh cookie.

Ghraybeh are Lebanese and so tasty. Orange flower water is something I had to go buy but the subtle taste was well worth it. Sometimes they are covered with powdered sugar and sometimes they are plain. Let’s be honest, everything is better with powdered sugar!

Vegan Ghraybeh (Middle Eastern Shortbread Cookies) Print Recipe Pin Recipe Ingredients 1 cup all-purpose flour

1 cup semolina flour

1 cup powdered sugar plus more for dusting

1 cup margarine softened

2 teaspoons orange flower water

1/4 teaspoon ground cardamom

1/4 cup approximately shelled pistachios

Extra powdered sugar for dusting Instructions Preheat oven to 300ºF.

Mix together the margarine, sugar, and orange flower water until light and creamy. Sift together flours and cardamom and stir into margarine mixture until well combined. Chill dough for 30 minutes.

Form dough into grape-sized balls, then shape balls into wreaths. Place a pistachio on each cookie.

Arrange cookies 1 inch apart on ungreased baking sheets. Bake 18-20 minutes, until cookies are dry to the touch and just starting to change color. Transfer cookies to a rack and immediately dust heavily with powdered sugar.

Makes about 3 dozen cookies.

Mezze {Appetizers}

Salata {Salads and Sides}

Main

Halwa {Desserts}

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