Preparation info
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By Claudia Roden

Published 1986

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These are charming, plain pastries that appear to melt in the mouth and are very simple to make


  • 500 g (1 lb) unsalted butter
  • 250 g (8


Cream the butter and beat it until it becomes white. Add the sugar gradually, beating constantly for about 5 minutes, or until it is a smooth cream. Stir in flour slowly and knead by hand. Although no liquid is added, this makes a very soft dough. If the dough is too soft, add a little more flour.

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