Ghraybeh Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Beat butter and sugar. Add flour gradually and work out to form smooth dough. Put the dough in the fridge for 15 minutes. Form small sized balls from the dough and place them on a baking sheet. Press one pistachio in the middle of each ball forming a small cookie. Be careful, you don’t need to press them too much. You can also shape them into an S-shape. Bake at 180 degrees C for about 10 minutes. Do not let them turn golden, keep them white.

Method:
To the chicken cubes, add little salt and a pinch of pepper powder, marinate in the fridge. Heat 2 tablespoons sesame oil. Add minced garlic cloves and sauté; add chopped white spring onions and chicken cubes and sauté until chicken pieces turn white. Cover and cook until chicken is cooked. Add earlier soaked, drained and chopped shiitake mushrooms and toss. In a bowl mix soy sauce, oyster sauce, red chilli sauce and vinegar with brown sugar and pour it into the wok. Mix corn flour in about 1 teaspoon water. Once chicken is fully cooked, add it in, let it cook for 1 minute. Remove from wok and transfer to a serving plate. Garnish with green spring onions, sesame seeds and serve hot with noodles.