Ghraybeh Cookie recipe

Ma'amoul Pistachip cookies


Gharybeh Pistachio Cookies

Pistachio Ghrayba Cookies are known for being a popular traditional and authentic Middle Eastern cookie dessert recipe that you and your family will love. These delicious cookies are stuffed with pistachios and dusted with powdered sugar.
Print Recipe
CuisineLebanese Recipes
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings7 People


For the dough

  • 3 cups coarse semolina
  • 2 cups fine semolina ferkha
  • 1 cup flour
  • 1.5 cups melted butter
  • 1/2 cup warm milk
  • 1/4 cup water
  • 1/2 cup sugar
  • 3 tablespoons orange blossoms water ma-zaher
  • 2 tablespoons baking powder


  • 2 cups raw pistachios, ground
  • 1/2 cup confectioner sugar
  • 1 tablespoon orange blossoms water

Othe ingredients

  • 2 tablespoons cooking spray


  • Put all your ingredients in a large bowl; then knead very well with your hand or with a cake stand mixer with the help of flat cake attachment of dough
  • Slowly combine your ingredients until they become very well incorporated; then cover and let your dough rest for about 2 hours and while you are waiting for the dough to rest; prepare your filling by mixing your ingredients together
  • Once the time is over; start forming small ball portions of the dough and cover it to prevent the risk of drying
  • Press one piece of the dough into a flat shape; then add in one tablespoon of the pistachio filling into the middle and wrap the prepared dough around to cover the filling very well
  • Press the dough very well into the mold ball shaped dough; then tap over the counter
  • Lay the cookies over a sheet pan with a parchment paper or a non-stick pan
  • Bake your Ghraiba in a preheated oven at a temperature of about 400 degrees for about 20 minutes
  • Remove the cookies from the oven and let cool for about 10 minutes; then dust with sugar and sore into an airtight container


Nutrition Information
Calories: 214   | Fat: 7.3 g | Carbohydrates 31.2 g | Fiber 1.2 g |Protein:  7.3 g
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