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Ghoraybeh (lebanese Shortbread Cookies)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.802
Energy (kCal)1623.5124
Carbohydrates (g)373.0144
Total fats (g)4.4872
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix butter, sugar, flour and baking powder and arak together. | 2. Work into a dough. | 3. Take a generous tablespoon of the dough and make it into a ball. | 4. Press down into a circle. | 5. Place on cookie sheet, and press your finger into the center of the dough to form a ring shape. | 6. Continue with the rest of the dough. | 7. (Traditionally, the dough is formed into short snakes, and formed into circles, and a shelled pistachio is placed at the join). | 8. Bake at 300 degrees for 10 minutes (do not brown the cookies--they're supposed to be white). | 9. Stores at room temperature for up to a week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ghee 1 cup clarified - - - -
    sugar 1 cup powdered 466.8 119.72399999999999 0.0 0.0
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    arak 1 tablespoon - - - -
    baking powder 1 pinch 0.1524 0.0796 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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