Gh’raybeh,
a SittoHelen specialty, is a delicate, cookie-like creation
that, when made correctly, really does melt in your mouth. Its texture
and buttery taste produce a warm and mellow reaction in anyone fortunate
enough to sample one. Other family members make excellent gh’raybeh,
but Sitto’s is simply the best.
2 cups melted rendered
butter
1-pound box pure cane superfine, instant
dissolving sugar
½ cup semolina
5½ cups all-purpose
flour
4 ounces almonds, skins removed and split
Step 1:
In a bowl, slowly mix the butter for two
minutes or 100 times with your fingers. This was Sitto Helen’s
method*. Add the sugar and mix; add the semolina and mix; add the flour
and mix. Test the dough by rolling a piece on a flat surface. If it
rolls smoothly and you can shape the cookie and pick it up with no
problem, it is fine. If it is too soft and you cannot pick it up, add
additional flour. If the dough cracks when rolling it may need a few
additional teaspoons of rendered butter. Cover the dough and put aside
for approximately one hour before using.
*The contemporary
approach, of course, would be to use a heavy-duty mixer. Virginia
convinced Sitto Helen to try this modern method and, to her
surprise, the dough turned out fine. On low speed, beat the butter for a
few minutes then slowly add the remaining ingredients. Mix until well
blended. The dough should be soft; not coarse.
Step 2:
Preheat the oven to 250 degrees.
Step 3:
Take a piece of dough, the size of a small
egg, and roll back and forth on a flat surface into a cigar shape, about
5-inches long. Form the dough into a pear-shape** with the sides of your
hands and gently press an almond onto the opposite ends. Pick up each
one carefully by the narrow end and place on an ungreased baking sheet.
**You could also form the dough into a
coil shape and press an almond in the middle.
Step 4:
Bake 2 hours, or until lightly golden on
top. The cookies have to bake slowly. Remove the trays from the oven and
set aside. Do not pick up the cookies for at least 4 hours. They must
be completely cool before removing. To remove, slide a thin spatula
under the whole cookie.
