Ghoraiybah Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 28, 2006
The cookies are great (I used 1 heaping teaspoon of cardamom, as recommended in other reviews) but I found they weren't sweet enough for me. So on my second batch I added 2 tbsp of brown sugar and 1 tsp of vanilla extract (as well as using 1 heaping tsp of cardamom again). That made cookies that were slightly sweeter and still had a good cardamom taste. In my oven it only took 17 minutes; the first time I checked them at 20 minutes and they were already overbrowned. So I'd suggest keeping a close eye on the first batch to determine how many minutes they need in your oven, since it's very important not to overbake these cookies. The flavor is delicate enough that if you overcook them, the "overbrowned" taste will overwhelm the flavor. Since I'm lazy, I just made them as drop cookies. They cooked just fine as drop cookies.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 18, 2006
these are wonderful!!! You must try for something very different. I have had ghroubah in Tunisia and found them to be good but dry (I think they make theirs with semolina flour so they are a bit more gritty) and these were far better! Thanks to kellimelli for the suggestion of more cardomom...definitely a must do! I added a HEAPING teaspoon of cardomom. I used my cookie press to make them so pretty and omitted the almonds. So few ingredients make them perfect..but u will want to double the recipe. These are intended for a care package to my inlaws in Tunisia...I am sure they will impress coming from their American daughter-in-law! **Make sure your butter is at room temp....and keep beating and it will eventually come together to form a dough ball.
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Cooking Level: Intermediate

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 23, 2005
i love it!!! it smells so good and tastes just as good... thanks for the advice for doubling the cardamom! would have tasted bland. no complaints except i probably wouldn't add the almond next time.
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Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA
Living In: Riverside, California, USA

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Reviewed: Mar. 15, 2005
The cookies come out a little bit crunchy, but if you think of them as cardamom shortbread, it's great! The flavor and aroma are wonderful.
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Home Town: Honolulu, Hawaii, USA
Living In: New York, New York, USA

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Reviewed: Dec. 3, 2004
Being big fans of cardamom, we knew we had to try these...with a couple alterations. Double the cardamom -- trust us, it's the thing to do. And we used whole almonds, not for any culinary reason...just because we're lazy. We found that chilling the cookies before baking them helped them retain their shape better than just tossing them in the oven. And speaking of the oven -- the first batch just came out. Five stars, two thumbs up, ten out of ten...pick your rating system. We can't do it for you -- gotta go have another cookie.
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29 users found this review helpful

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Cooking Level: Expert

Home Town: Orrington, Maine, USA
Living In: New York, New York, USA

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