Ghrayba RecipeOrigin: Libya Period: Traditional |
Ingredients:
480ml ghee 
Ghrayba Preparation:Method:Add the ghee to a pan and heat until melted then stir in the sugar and heat gently until the sugar has dissolved then transfer the mixture to a bowl. Allow to cool then sift the flour into the bowl and mix to combine. Bring together as a dough then turn onto a lightly-floured work surface and knead thoroughly until the dough is smooth and elastic. Tear off pieces of the dough and shape into balls about 2cm in diameter. Place the balls on a lightly-greased baking tray and lay an almond in the top of each. When ready, transfer to an oven pre-heated to 220°C and bake for about 12 minutes, or until the pastries begin to crack and the almonds are golden brown. Transfer with a spatula to a wire rack and allow to cool. Typically these are served sprinkles with a little rose water and accompanied by mint tea. |
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