Vegan Ghraybeh (Middle Eastern Shortbread Cookies) Recipe #SundaySupper

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)

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

1. Preheat oven to 300ºF.
2. 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.
3. Form dough into grape-sized balls, then shape balls into wreaths. Place a pistachio on each cookie.
4. 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.
5. Makes about 3 dozen cookies.

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http://www.killerbunniesinc.com/2013/11/vegan-ghraybeh-middle-eastern-shortbread-cookies-recipe-sundaysupper/

Mezze {Appetizers}

• Muhammara – Supper for a Steal
• Homemade Labneh Cheese – The Girl in the Little Red Kitchen
• Jerusalem’s Burnt Eggplant with Garlic, Lemon & Pomegranate Seeds – Take A Bite Out of Boca
• Sun Dried Tomato Hummus – Family Foodie

Salata {Salads and Sides}

• Fried Cauliflower w/ Sesame Parsley Sauce (Qarnabeet Mekleh Bil Taratoor) – girlichef
• Burnt Eggplant and Chickpea Soup – The Wimpy Vegetarian
• Couscous, Lentil and Chickpea Salad – Citronlimette
• Persian Jeweled Rice – Vintage Kitchen Notes
• Lebanese Rice – Cindy’s Recipes and Writings

Main

• Quinoa Falafel– Jane’s Adventure in Dinner
• Jamie Oliver’s Beef Tagine – Shockingly Delicious
• Chicken Biryani – Bobbi’s Kozy Kitchen
• Crockpot Curry Chicken – The Foodie Army Wife
• Quinoa Falafel with Fresh Herbs – Sue’s Nutrition Buzz
• Shakshuka – kimchi MOM
• Beef Tagine Over Couscous – Hezzi-D’s Books and Cooks
• Grilled Red Snapper with Cilantro and Onion Stuffing or حمراء مشوية مع حشوة – Food Lust People Love
• Falafel with Israeli Salad – Webicurean
• Chicken Shawarma – The Texan New Yorker
• Spaghetti Squash Pastitsio with Greek Yogurt Bechamel – Cupcakes & Kale Chips
• Kushari – Curious Cuisiniere
• Israeli BBQ Chicken – From Fast Food to Fresh Food
• Quick Persian Rice with Spiced Beef – MarocMama

Halwa {Desserts}

• Ghraybeh Cookies – Killer Bunnies, Inc
• Fried Honey Citrus Cakes – Neighborfood
• Easy Baklava Cake – NinjaBaking.com
• Ghraybeh – That Skinny Chick Can Bake
• Sesame Tahini Cookies – Magnolia Days
• Basbousa (Semolina Cake) – Mess Makes Food