(Middle Eastern Shortbread) with Lemon, Pistachio & Orange Blossom

Ghorayebah — or ghraibah — is one of the most beloved shortbread cookies across the Arab world, especially during celebrations. Traditionally, these buttery cookies are shaped by hand into a soft belly curve and finished with a single almond or pistachio. This time, I’m taking a more approachable route: shaping the dough into a log and slicing it. It gives you the same tender, melt-in-your-mouth texture with far less work.

The addition of salted butter brings a beautiful contrast to the sweetness of the sugar crust and the bright sourness of lemon. A touch of orange blossom water lifts everything with a clean, floral note, adding just enough fragrance without overwhelming the cookie. Rolled in granulated sugar before baking, each cookie bakes up with a delicate crunch around the edges and a soft, rich crumb inside — a modern twist on a classic that still feels deeply familiar.

Yields 16-18

Ingredients

Wet

• ¾ cup (85 g) confectioners’ sugar

• Zest of 1 lemon

• 1–2 tablespoons (15–30 ml) lemon juice

• 1 cup (170 g) salted butter, softened

• ½–1 teaspoon orange blossom water (adjust based on strength)

• Egg white from 1 egg (for brushing)

Dry

• 1⅔ cups (200 g) all-purpose flour

• ½ teaspoon salt

• ½ cup (55 g) pistachio kernels, roughly crushed

Sugar Crust

• 5 tablespoons granulated sugar or Demerara sugar

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Method

1. Prepare the lemon sugar:

In a small bowl, rub the lemon zest into the confectioners’ sugar with your fingertips until fragrant. This step releases the oils and intensifies the citrus flavor.

2. Cream the butter:

In a stand mixer fitted with the paddle attachment, beat the butter and lemon sugar on medium speed for 5 minutes until pale and creamy. Stop and scrape down the bowl as needed.

3. Add the dry ingredients:

Add the flour and salt. Beat for 3 minutes until the mixture looks sandy.

4. Bring the dough together:

Add 1 tablespoon lemon juice and the orange blossom water. Beat for 1 minute.

If the dough still looks crumbly, add the second tablespoon of lemon juice and beat again until it comes together like soft clay.

5. Add pistachios:

Add the crushed pistachios and mix for 20 seconds until evenly distributed.

6. Shape and chill:

Form the dough into a 10-inch (25 cm) log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

7. Prepare for baking:

Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper.

8. Sugar crust:

Unwrap the chilled dough and brush it lightly with egg white.

Sprinkle the granulated sugar over your surface and roll the log until fully coated.

9. Slice:

Cut the dough into ½-inch slices and arrange them on the baking sheet, leaving space between each cookie (they puff slightly).

10. Bake:

Bake for 25–30 minutes until lightly puffed and just turning golden around the edges.

11. Cool:

Transfer to a wire rack and let cool for 30 minutes.

Storage

Store in an airtight container for up to 1 week.

The dough can be frozen for up to 3 months.