Ahlan wa sahlan! Kalos Orisate!

Welcome to Aladdin's Kitchen.

This project started as my hobby in order to combine free time with my love of creating good and healthy food. My love for the Mediterranean diet and its health benefits have pushed me to share my recipes collected from family, friends and trips around the world. In here you will find recipes from all over the Mediterranean: from Athens to Zahle!

I hope you and your guests enjoy these flavorful recipes as much as I do.

Bon appétit!
bil hana we'shifa'! بالهنا و الشفاء
Kali oreksi! καλή όρεξη!

Monday, 12 December 2011


Ghorayebah - Traditional Egyptian Sablé Cookies:
Difficulty: Easy
Preparation: 10 minutes
Cooking time: 8-10 minutes
Pre Heat oven @ 180c/350F

1 cup of Butter or Ghee ( Ghee is clarified butter, see my post on Ghee to learn how to make it)
1 cup of Sugar
2.5 cups of white all purpose flour
Blanched almonds or pistachios for decoration

1 hint of almond essence, or 1 hint of ma'ward or ma'zaher

In a bowl, mix (with an electric mixer) the ghee or butter until the mixture becomes smooth and white.
Incorporate the sugar, and continue mixing until the mixture is smooth, white and that the sugar has dissolved. Add in the optional flavour and with a spatula gently start folding in the flour.

Form the cookie dough into small balls, place on a baking sheet and flatten the top by pressing in a blanched almond.

Another form of the Ghorayebah is in a "doughnut" shape.

To do this, take a small amount of the cookie dough, roll it into a 1.5cm thick cylinder, form a circle and join both ends by pressing in an almond.

Bake in a preheated oven at 180c/350F for 8-10 minutes on the top shelf.
Remember that most Middle Eastern cookie are actually dried in the oven rather than being cooked.

Enjoy with a lovely cup of tea!


1 comment:

  1. ta exw faei ayta nomizw.. great!!! good job Chris.. keep on!