Ghraiba
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Ghraiba
Qurabiya (also ghraybe, ghorayeba, ghoriba ( ar, غريبة), ghribia, ghraïba, or ghriyyaba and numerous other spellings and pronunciations) is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab cuisine, Arab and Ottoman cuisine, Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia. In the Maghreb and Egypt, they are often served with Libyan tea, Arabic coffee or Maghrebi mint tea. History A recipe for a shortbread cookie similar to ghorayebah but without almonds, called in Arabic (exotic cookie), is given in the earliest known Arab cookbook, the 10th-century ''Ibn Sayyar al-Warraq, Kitab al-Ṭabīḫ''. ''Kurabiye'' appears in the Ottoman cuisine in the 15th century. There is some debate about the origin of the words. Some give no other origin for the Turkish word ''kurabiye'' than Turkish, while others have given Arabic or Persian. Among others, linguist Sevan Nişanyan has give ...
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Shortbread
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots and this form of shortbread has become particularly associated with Mary, Queen ...
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