Wednesday, 17 September 2014

Ghraybeh / Lebanese Shortbread Cookies

I have been following +HADIA ZEBIB blog - Hadia Lebanese Cuisine for a while now. She's a cookbook writer and shares some amazing Lebanese cuisines, desserts and international recipes. There are always people who give you so much of positivism and warmth even though you have not met them. Hadia is one of them. She's always humble and kind and simply love her.  I had been waiting to try some recipe from her blog and I'm glad I tried these cookies. These are Lebanese – Syrian shortbread cookies and shaped into wreath-like shape.  They are so soft and crumbly that they will melt in your mouth. Thank you Hadia for the wonderful recipe as my family loved it. My biggest critic is my little boy. If he loves it, the recipe is surely a hit. So, do stop by Hadia's blog and check out her wonderful collection of recipes. 

Serving: 10-12 medium size cookies


All purpose flour/Maida - 1 cup
Icing sugar - 1/2 cup ( you can use powdered sugar too)
Ghee/Clarified butter - 1/2 cup
Baking soda - a pinch
Few pistachios (optional)


1) Sift the flour and keep it ready. 
2) Add icing sugar, baking soda, flour and ghee in a mixing bowl.  

3) Mix it well with the hands to make a soft dough. Set aside for 20 minutes.

4) Preheat the oven to 180°C/ 350°F.
5) Divide the dough into equal lemon size balls. Take a ball in your hand and rub it between your palm  to form a long rope.  Join the ends of the rope forming a circle. Place a pistachio on the connecting ends.

6) Place it on a non-stick cookie tray or on tray lined with parchment paper. Leave at least 1 inch of space between each cookie. 
7) Bake for 12- 15 minutes at the same temperature. Do not let the cookies turn golden. So keep an eye on your cookies. My cookies took 15 minutes. 

Allow to cool down completely and store in an air-tight container. 

Monday, 15 September 2014

Muhallabia Recipe / Mohallabiah

Mohallabiah is a delicious Middle Eastern pudding made with thickened milk and rice flour. The rose water enhances the dessert and even kids love it. It is a gluten-free dessert and you can make it easily at home.

Serving - 5 persons


Sweetened condensed milk - 1 tin (400 grams - I used Nestle)
Rice flour - 1/3 cup
Water - 2 cups
Milk - 1 cup
Rose water/ Rose Essence - 1/2 tsp
Vanilla essence/Extract - 1/2 tsp
Broken Pistachios and Almonds - 3 tbsp
Few Raisins


1) In a bowl, add milk and rice powder and mix it well. Make sure there are no lumps.
2) Mix sweetened Condensed Milk with 2 cups of water in another bowl. Add this in a pan and bring it boil.
3) Slowly pour the rice mixture over the boiling milk. Lower the flame and constantly keep stirring until the mixture thickens. 
4) Remove from the flame and add the rose water and vanilla essence and mix well.

Pour the mixture into small bowls, and garnish with the broken nuts and raisins.


You can add 2 tbsp of sugar if you like it more sweeter.