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Archive for the ‘Sweet Tooth (Desserts)’ Category

Ghurayba

Posted in Sweet Tooth (Desserts), Yemeni Dishes on November 21, 2010| 10 Comments »


They are simplest of all cookies in the Arab world. I even noticed that the Oromo community in the Twin Cities makes them as well. They are called Ghurayba in Yemen. Simple to make, and very very delicious. You will need:

1) 4 cups of white all purpose flour

2) 1 cup Canola oil

3) 1 stick butter melted (salted or unsalted, whichever you prefer)

4) 1 tblsp of powdered cardamon

5) 1 tbslp of powdered clove

6) 2  cups of powdered sugar (less if you so desire)

You will  also need a mold of your choice–I have the traditional wooden mold, but really any will work. Line it with plastic wrap press the dough in (a little at a time), take it out, and arrange it onto a cooking tray.

But first for the dough–sift the flour and the sugar into a big bowl. Mix well. Heat the oil and butter in a pan with the cardamon and cloves–once the butter has melted, and the mixture is heated through–NOT BOILING–sift it all onto  the dry mix (the flour and sugar). Mix with a wooden spoon (be careful it is hot) and then once it warms down a little you can use your fingers.

Using whatever mold you like start shaping them, and arranging them onto trays. Bake in a 350 degree preheated oven–for about 15 min–just until they turn a little golden in color. If you cook them more than that, they will either burn from the bottom, or they will be hard as rocks. So, watch ’em.

Enjoy  with Arabian coffee, or tea–preferably sugar-free.

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Warabaat (Fillo Dough Pastry filled with Cream)

Posted in Sweet Tooth (Desserts), tagged on July 25, 2010| 2 Comments »


This is a Palestinian dessert–so I have heard– and it is befitting that i fell in love with it during my attendance to Palestine Day in Minneapolis. Palestinian or not, it is DELISH !!!

First make the sugar syrup–for this dish it needs to be a little thicker so the pastries stay nice and crunchy. I used 1 cup of sugar and 1 and a 1/4 cup of water and let them boil under medium heat for about 15 minutes. Then turn it off add a couple of drops of fresh lemon juice and a tsp of orange blossom water. Let it cool down.

For the pastries you will need:

1) half a box of fillo pastry dough (they make about 16 )

2) about a cup of Canola Oil (you can also use ghee–clarified butter–but NOT butter TRUST ME)

3) 1 and 1/2 cup of whole milk

4) 1/4 cup of fine farina (semolina)

5) 1/4 of a tsp of cornstarch

6) 1/4 cup sugar

7) tsp of orange blossom water

8) Finely ground pistachios for decoration

To make the FILLING: In a small pot add ingredients 3-6 and mix well. Place on low heat and keep on stirring (with a wooden spoon) until it thickens. Make sure you do not leave unattended as it will burn from the bottom or form lumps which you DEFINITELY don’t want. Once it thickens–a little looser than ricotta cheese–turn off –add the Orangel Blossom water, mix in well and pour onto a plate and let it cool.

Open up the packet of fillo pastry dough and cover with a damp cloth so it does not dry out. On the working surface take one rectangle of the fillo dough and lay it on the surface (cover up the rest) and brush it with the canola oil–BRUSH WELL, COVER IT ENTIRELY. Keep on doing that until you have ten layers. The tenth layer leave un brushed.

Taking a pizza cutter cut the dough first lengthwise into four columns and then widthwise to make 8 squares. Spoon some of the filling onto each square and fold to make triangles.

Arrange them on a baking dish and brush with more of the canola oil and place in a preheated oven at 375 degree fahrenheit until golden in color–about half an hour.

Take them out of the oven, drizzle the sugar syrup mixture–all, a little depending on how SWEET OF A TOOTH you have. Wait for it to soak in and then decorate with the ground pistachio. I USUALLY POP IT BACK IN THE OVEN (that is turned off now) for so they stay nice and warm. They are DELISH while they are still warm.

ENJOY !

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