Ghorabiye(Ghorabiyeh, Qurabiya, قرابیه) is a traditional pastry sweet that is originally from Tabriz in Iran. Tabriz is the capital of East Azerbaijan province of Iran and has been one of the most important cities of Iran always. Tabriz is famous for its sweets and alluring confectionaries. I can claim that they cook more than 500 kinds of sweet pastries in Tabriz confectionaries. Ghorabiyeh is the prince of sweet land in Tabriz and maybe in Iran. The most expensive sweet in the pastries that has a super value in official ceremonies. Azeri people host the most important guests with this sweet. The history of making sweets in Iran goes past to more than thousands of years ago. The historians believe that Tabrizian Ghorabiyeh is a subcategory of Britain cookies that Iranians have cooked in Persian style. However, there is no evidence available to show information about this food’s history. Ghorabiyeh or as Azeris name it Qurabiya has a unique place in new year’s hosting. In Tabriz, it is the first thing that you get hosted with along a cup of tea.
Different types of Ghorabiye:
There are three main types of Ghorabiyeh:
Gherdooyi (with walnut)
Badami (with almond)
Nargili (with coconut)
Ghorabieh is mainly made with almond flour (ground almond), albumen, and sugar. The primary type is Ghorabiye e, Badami. In Gherdooyi type, they use the walnut ground instead of almond ground, and therefore it has a darker brown appearance, while the almond one has a cream color. Qurabiya e Nargili is the same as Badami, except for the coconut. In this type, they use a mixture of almond and coconut as the main ingredient. Usually, this sweet has pistachio and almond slices on it as decoration. In Tabriz, they also make Ghorabiye Khameyi, which is two small sizes, walnut Ghorabieh’s with battered cream in the middle.
Important Nutrition Facts:
Although Ghorabiyeh is an excellent vegetarian source of calcium and protein because of the almond and nuts, it has a super high calorie. 100gr of this food has about 300kcal. It has a high amount of carbohydrates and protein. It has many essential vitamins and minerals—all the varieties of vitamin B, with 3.5mg vitamin B3. Moreover, almond is an excellent source for phosphor, potassium, and iron. It can be an excellent source of calcium for those who do not drink milk. If you have diabetes, do not eat much of this food.
All the ingredients of this food have a vegetable source except for the albumen. If you are a vegan, you need to replace the albumen with a vegan source. Since there is no vegan Ghorabiyeh in Iran, I cannot say for sure that it will be delicious. However, if you are vegetarian, you can enjoy this sweet next to your cup of tea or coffee.
Serving style of Ghorabiye:
Iranians serve this sweet as a brunch or as an evening meal with a cup of tea. It is always the primary starter in official gatherings and ceremonies in Tabriz. You should place them in a tray-like dish and pass it to your guests. In Tabriz, it is cooked in different sizes, but overall an average Ghorabiyeh is the size of your palm. A cup of Persian tea is the best side drink you can offer next to this sweet.
Nevertheless, I have tested it with black coffee, and it was excellent. Turkish people make different kinds of it and serve it with Turkish coffee. In an evening meal, you can add a dish of fruits next to these sweets and tea.
What are the ingredients of Ghorabiye?
The main ingredients are albumen, nut, and sugar. According to the type of Ghorabiyeh you are making, you would need walnut, almond, and coconut ground. In this recipe, we are going to talk about Badami type, which is the most popular type. Therefore you need a proper amount of almond flour or almond ground. You also need to prepare some slices of nuts to decorate it at last. Consider that Ghorabiyeh is an expensive sweet pastry, and you the ingredients are costly.
How to cook Ghorabiye?
To make Ghorabiyeh, you need to have a prepared almond ground or peel the almonds and ground them. Then you should mix the ground almond, albumen, and sugar together and ground them with grinder for two or three times until you make a thick proper dough. After that, you should pour the mixture to a bakery funnel and pour the dough in circle shapes in the oven’s tray. Bake them for 20-30 minutes with a 350’F heat. At last, you put the sliced on the top while they are still hot and let them cool down, out of the fridge.
This recipe is adequate for 24 people. You can make 24 palm-size Ghorabieh with this recipe. The preparation time is 10 minutes, and the cooking time is 25 minutes.
- 1 cup sifted sugar
- 2 cup almond flour (almond ground)
- 10 pistachio and almonds (sliced)
- 3 eggs (just albumens)
- Sift the sugar
- Ground the almonds and sift them, too
- Mix the albumen, sugar and almond ground in a bowl
- Ground the mixture with grinder for two times
- Pour the dough into a funnel.
- Pour the dough in the funnel on the tray of oven.
- Bake the Ghorabiye for 25 minutes in 350 ‘F
- Place the sliced nuts on them right after turning off the oven.
- Place a pincher in the tray.
- You can use this recipe for all types of Ghorabiyeh.
- For Ghorabiyeh Nargili, you should mix almond and coconut.
- You can fry the top of sweets for 2 minutes for a golden look.