The history of the appearance of oriental kurabi cookies is very unusual. One day, the Persian Sultan was robbed, and in the palace pantry there were almost no products left for making sweets, so beloved by the ruler. The enterprising servant was not at a loss and quickly baked cookies from what he was able to discover; it included flour, sugar, eggs and butter, and to refine the taste, he flavored the dessert with saffron and decorated with powdered sugar. This simple and tasty sweet pleased the Sultan and became a permanent dish on his table. Actually, “kurabiye” is translated from Arabic as “sweetness.”

Secrets of cooking kurabye at home

The classic Arabic qurabye cookies are made in the shape of a flower with jam or jam in the middle, but sometimes you can find cookies in the shape of a small kolobok or an irregular diamond, because each country has its own traditions of making qurabye.

All recipes have a common basis: butter is mixed with powdered sugar or sugar, an egg or white is added to the mixture, wheat flour is added and always spices, such as cinnamon, cardamom, cloves or vanilla. Eggs are not found everywhere, but spices are required; without them, kurabye will not work.

In Greece, where kurabye is a national pastry, cookies are baked in the form of balls, generously sprinkled with powdered sugar and piled up; in Iran, large amounts of peanuts, almonds and hazelnuts are added to kurabye, and in Turkey, the two halves of the cookies are combined with jam.

How to cook kurabye

Some recipes also contain other products: sour cream, starch, honey, lemon juice and zest, dried fruits, nuts and chocolate. Properly baked cookies are very tender, soft and crumbly, they melt in the mouth, have a delicate creamy taste, soft texture and a subtle aroma of oriental spices.

To knead the dough, you should take products at room temperature, and the butter should be soft. Beating the dough with a mixer or kneading by hand is a personal choice for each housewife; the taste will not change.

Flour is introduced gradually in small portions so that there are no lumps. Keep in mind that you may need a little more or less flour, it all depends on the products you use. The dough should be soft and elastic at the same time.

The cookies can be in any shape: balls, sausages, flatbreads or something more original. The main thing is not to forget to decorate the kurabye with bright jam - it’s tastier and more beautiful. Cookies are baked on an oiled baking sheet or parchment at a temperature of 160-220 °C for no more than 20 minutes. The finished cookies are allowed to cool on a baking sheet and only then transferred to a vase. usually sprinkled with coconut flakes, nuts, powdered sugar and any sweet powders.

Master class: Kurabye according to GOST

Oriental cookies are an amazing delicacy, but many people really like kurabye according to GOST with the taste of childhood. Bake this delicious dessert and add a little extra warmth to your homemade tea party.

Ingredients: butter - 100 g, powdered sugar - 4 tbsp. l., egg white from a large egg - 1 pc. (or 2 small whites), flour - 180 g, vanilla, jam or marmalade - to taste.

Cooking method:

1. Beat soft butter and powdered sugar with a mixer until smooth.

2. Separate the yolk from the white.

3. Add the egg white to the sugar-butter mixture and beat well.

4. Sift the flour, add it to the mixture in small portions, add vanillin and knead into a soft dough.

5. Transfer the dough into a pastry bag or plastic bag with a corner cut off.

6. Cover a baking tray with baking paper.

7. Squeeze the dough out of the pastry bag in small portions, making sure that the distance between the products is at least 1 cm.

8. Place a little jam or marmalade in the center of each cookie.

9. Place the baking sheet in the oven, preheated to 200°C, and bake for 15-20 minutes until nicely golden brown.

10. Cool the kurabye and serve with tea, coffee or milk. These cookies can be given to children at school or taken to work for sweet snacks.

Spicy oriental kurabye

In the East they say that the more spices in the dough, the tastier the kurabye. Try cooking kurabye with cardamom and see for yourself. Carefully rub 125 g of soft butter with 3 tbsp. l. powdered sugar, add 1 tsp. honey and 1 tsp. lemon juice, zest of 1 lemon and ground spices - 3 cloves and 1 box of cardamom.

Mix the oil-spicy mixture well, mix it with 2 tbsp. l. fat sour cream, mix everything well again, and then add 1 tbsp. l. potato starch and 5 tbsp. l. flour. Knead the dough, which should look like soft plasticine, roll into balls the size of a walnut, press each ball several times with a fork to make the cookies flatter and more beautiful, the lattice pattern will make them spectacular. Bake the kurabiye for 12 minutes. If you like dry cookies, then let them cool in the turned off oven, and if you like crumbly baked goods, take out the kurabiye immediately and sprinkle with powdered sugar.

Kurabye in Turkish

Beat with a mixer 150 g of soft butter or margarine with 6 tbsp. l. powdered sugar until fluffy, mix it with 1 egg and a packet of vanillin, add 180 g of corn starch and stir well again. In small portions, literally 1 tbsp. l., add 1 cup of flour, watching the consistency of the dough. As soon as it becomes too difficult to stir, place it on the table and knead with your hands. The finished dough should be soft, but not sticky, after which you need to wrap it in plastic wrap and refrigerate for 30 minutes.

Roll out a long sausage, cut it into small pieces, form into balls and place them on a parchment-lined sheet. Lightly press the balls so that they become oval, apply patterns to the surface with a fork and bake for 10 minutes in an oven preheated to 170°C.

While the cookies are cooking, melt two bars of any chocolate in a water bath and chop the nuts you like. Dip one side of the finished cookies into melted chocolate and immediately sprinkle with nuts. Glue the halves of the kurabye together with jam or marmalade, brew tea, invite your family and enjoy the delicious dessert.

It is interesting that when it hit the shelves of European confectionery shops in the 17th century, it was considered an expensive delicacy that only very wealthy people could afford. Oriental sweets are still considered an exquisite delicacy, so if you have not yet prepared kurabye for your family, be sure to do so this coming weekend and arrange a delicious holiday for your loved ones!

Of course, kurabye can be bought in any confectionery department, but store-bought ones are made with margarine, which is not suitable for everyone; besides, it’s not difficult to prepare kurabye at home, especially when you have a clear recipe.

To begin with, you should get the necessary baking utensils: without a shaped attachment (+ bag) for dough and cream, it is difficult to create one-on-one cookies, with clear protruding edges, as if repeating the lines of the petals. Apart from strictly maintaining proportions, the kurabiye recipe does not dictate any other conditions.

When the process is established, kneading will take a couple of minutes, another 5 will be spent on molding, and baking itself will take no more than 15. That is, in less than half an hour, one of the best delicacies for coffee and tea will be on the table.

Cooking time: 20 minutes / Number of servings: 50 / Baking tray

Ingredients

• wheat flour 160 g
• butter 100 g
• egg white 1 pc.
• powdered sugar 40 g
• salt 1-2 g
• vanilla sugar 10 g
• apple or apricot jam about 50 g

Preparation

By the time of kneading, the butter should be very soft and creamy. In advance (about three hours), remove the briquette from the refrigerator, cut off the 100 g required for this dosage and leave it at room temperature to soften. Do not melt it over the fire until liquid, just let it melt. The biscuits contain butter, and margarine cannot achieve the desired effect. Add flavoring - vanilla sugar (within 5-10 g), a little salt, and powdered sugar. Regular sugar is also not suitable; powder will create a fine, perfectly smooth texture. Rub thoroughly with a spoon/spatula or beat with a mixer.



Separate the yolk (reserve for another baking dish) and pour into a bowl. Continue kneading until smooth. To ensure enough moisture, take a large egg (suitable white weight is approximately 40 g). But if the egg turns out to be small, have a second one on hand (perhaps a third or even half of its white will have to be added to the dough).



As soon as all the components combine into a single mass, sift the wheat flour. In three or four batches, add the flour and grind until smooth each time.



The texture of the dough for Baku kurabye is similar to confectionery mastic made from powdered sugar - it is also plastic, sticky, and quickly melts from the heat, so it is better to work with improvised means, not with your hands.



Now fill the baking bag with a large nozzle. We press the “flower” blanks onto the parchment - they can be placed in close rows, since without baking powder, yeast and with a fairly dense dough consistency, the products do not increase in size or spread when baked. I will say that a small pastry syringe with short nozzles is not suitable for molding kurabiye. But professional (semi-professional) thick bags with a clear stencil-hole in the tip press thick dough well, creating volume and a figured configuration in the shape of a flower. In the center of each cookie we leave a depression with a diameter of up to 1 cm for jam.



Having formed “flowers” ​​and pushing through the middle, add thick apple or apricot jam a drop or two. A simple plastic syringe or even a spoon will help you perform a simple action. You don’t need a lot of jam; the excess will still spread, cover the dough with sloppy spots and ruin the perfect Baku kurabye.



Preheat the oven, bake for about 12 minutes at 200 degrees, immediately transfer to cool - maintaining a delicate light shade.

Before serving, sprinkle Baku kurabye, prepared at home according to a recipe close to Gostov’s, with a little powder - enjoy your tea!

The most complete description: chicken salad recipe for our beloved readers.

I’ll tell you about the classic recipe for Kurabye cookies. It’s amazing how from such simple and few products you can quickly get tender, crumbly cookies with a speck of aromatic jam - in about 40-45 minutes and the cookies are already on your table!

Total cooking time – 0 hours 45 minutes
Active cooking time – 0 hours 25 minutes
Cost - very economical
Calorie content per 100 g - 445 kcal
Number of servings – 30 servings

how to cook kurabye according to the classic recipe

Ingredients:

Butter - 150 g

Powdered sugar - 60 g Egg white - 1 pc. Vanilla sugar - 16 g Flour - 240 g Jam - 1.5 tbsp. Starch - 1 tsp.

Preparation:

Let's get started? For kurabye according to the classic recipe, you just need to take the butter and egg out of the refrigerator about 40 minutes in advance - after all (first of all) we need the butter to soften to room temperature.

Now carefully grind the softened butter with powdered sugar - the mass will slightly increase in volume.

To the frequently asked question “is it possible to replace powdered sugar with sugar?” the answer is simple: it is possible, but the sugar should be as fine as possible, it dissolves more easily in oil and does not remain “crystalline”.

Next, add egg white and, if desired, vanilla sugar or vanilla essence for flavor. Again, mix everything well, whisking until smooth.
The white of a standard egg weighs somewhere around 30 grams.

Then we begin to add flour in parts, stirring quickly each time until the consistency is homogeneous. Long-term kneading can cause the dough to “drag out,” so you should really stir everything for a short time, just until the butter-protein mass combines with the flour.

The question may immediately arise: why in parts, and not all at once? This is because flour from different manufacturers may vary in moisture content, and the amount of protein taken may vary... In general, the dough should turn out, on the one hand, soft, so that it can then be quite easily squeezed through a pastry bag with a nozzle. On the other hand, it is dense enough to hold its shape and not fall apart.

Place the finished cookie dough in a pastry bag with a star tip and begin squeezing out small cookies onto a baking sheet lined with baking paper in the shape of flowers.

Make a depression in the center of each flower with your finger and fill it with thick jam or marmalade.

Instead of jam for Kurabye cookies, you can use jam, of course, but then it is advisable to add a little starch to it - this way the jam will not spread during baking.

Place the formed cookies in an oven preheated to 200 degrees for 7-9 minutes, until beautifully “blushed”.

It is not recommended to bake Kurabye, like any other shortbread cookie, at a lower temperature, otherwise the butter in the dough will melt and our “flower” shape will spread... And the baking time will increase. And at high temperatures, the dough has time to “set” and bake in a few minutes, without destroying the shape of the cookies.

By the way, you can freeze the deposited (raw) cookies if you don’t plan to bake them right away... And then cook them at the same temperature, the baking time will just increase slightly.

It is best to cool the finished Kurabye cookies according to the classic recipe on a wire rack before serving, otherwise there is a risk of getting burned by the hot jam.
Have a delicious tea!

Might you like these recipes?

Turkey, Syria, France, Greece, Azerbaijan, Crimea and a number of other eastern states are fighting for the right to be called the inventors of this delicacy. Its popularity is so great that it is difficult to find a person who has not tried kurabye cookies in his life. The cooking recipe is so simple that it can be easily repeated at home, as many Tatar and Turkish housewives do when baking for the holidays.

Why are kurabye cookies called that?

According to legend, the cook of one Persian sultan had to prepare a dessert, but he did not have the ingredients for traditional oriental sweets at his disposal; in the kitchen there was only sugar, butter, eggs and flour. Then, in order not to incur the wrath of the ruler, the inventive cook came up with the idea of ​​baking cookies in the shape of a flower, adding a little saffron to the dough and rolling the finished baked goods in powdered sugar. This is how the first kurabye appeared.

The history of Kurabye shortbread cookies goes back several centuries. It is so popular in the East that many countries and even cities dispute the right to be called its homeland. Greece, Crimea, Persia - everywhere there is their own tradition of preparing this spicy delicacy. It is given the shape of a ball or a diamond, but the most popular has become “Kurabier” in the shape of a flower, a daisy with a drop of jam in the center.

Kurabye cookies recipe with photos

how to make kurabye cookies step by step

Ingredients:

• butter – 150 g;
• egg white – 2 pcs.;
• powdered sugar – 75 g;
• vanilla sugar – 0.5 tsp;
• jam – 50 g;
• wheat flour – 220 g.

Cooking process:

Butter for cookies must be of high quality and fresh so that it whips well. It should be warmed until soft, but not completely melted. The butter must be mixed with powdered sugar.

Then you need to add the egg whites. If the egg is large, then it is enough to add only one white to the dough. This will give the cookies a chance to bake quickly.

The egg whites and butter must be thoroughly beaten until a light, homogeneous, airy mass is formed.

Flour should be added to the dough for “Kurabiye” very quickly. First you need to add 180-200 g of flour mixed with vanilla sugar. Use a mixer to mix quickly. Then the remaining flour should be added in small portions, monitoring the consistency of the dough. It should be soft, slightly sticky and elastic. The flour should not have time to swell. You can use varieties with low gluten content.

The dough for Kurabye should be placed in a pastry bag or syringe with an asterisk nozzle.

Place small portions of dough onto a baking tray lined with baking paper.

In the center of each “flower” you need to make a depression by pressing with your finger. The core of Kurabye should be filled with thick jam or marmalade.

Homemade Kurabye shortbread cookies must be baked in an oven preheated to 220 degrees for 12-15 minutes. It shouldn't darken too much.

As soon as the dough has set and the tips of the “petals” are slightly golden, the baked goods can be removed from the oven.

Enjoy your tea!

Gayana told step by step how to cook Kurabye, recipe and photo by the author

One of the most delicious varieties of cookies, Kurabye, is made from a special shortbread dough, which when finished remains tender and at the same time crumbly. It is still not known for certain who exactly owns the recipe for Kurabye cookies. There is a legend according to which a theft once occurred in the palace of the Sultan in Persia. But for some reason it was not gold and jewelry that was stolen, but those products from which traditional oriental sweets are usually prepared. And the cook had to cook from others. He took flour, butter, sugar and eggs. And he prepared amazing-tasting cookies, which later became known as kurabiye. For a twist, the chef added saffron to the dough. Then the cookies were prepared with the addition of cloves, cinnamon, and vanilla.

The five most commonly used ingredients in Kurabye cookie recipes are:

In Greece, Kurabye is prepared for Christmas. But theirs has a round shape, sprinkled with powdered sugar. That is, it is similar to snowballs, which are placed in a heap on a dish. The Greeks believe that they got these cookies from the goddess Athena, who once prepared them for the poor from flour and honey. Today there are many versions of these cookies: Crimean, southern, Greek, Baku, Turkish, etc.

Externally, the cookies have the shape of a flower with a center in the form of a drop of jam.

The classic recipe for Kurabye cookies, according to which they are prepared in our country, is as follows. You will need: flour, powdered sugar, butter, egg whites, vanillin. And jam for the filling. First, beat the softened butter and powdered sugar with a mixer at high speed. Add the protein and beat some more. Add flour in small portions and vanillin. The dough should be soft and pliable.

The dough is transferred to a pastry bag with a special nozzle. The future cookies are squeezed out of the bag onto a baking sheet, maintaining a sufficient distance between them. A drop of jam is carefully placed in the center. And bake in a preheated oven for twenty minutes. Kurabye should turn golden and release a delicious aroma throughout the kitchen.