Kourabiedes are a traditional Greek cookie-like dessert with a unique flavor. They are made mainly from butter, flour, sugar and almonds, and their characteristic feature is that they are sprinkled with powdered sugar, which gives them a white, sweet surface.
Their texture is crispy on the outside and melty on the inside, mainly due to the butter, while their flavor is rich and buttery. They are usually made for special occasions, such as Christmas or New Year’s, and are served as a dessert to be enjoyed with coffee or tea.
Kourabiedes are one of the most popular desserts in Greece and for many are associated with the holidays and family warmth, because they are often made and shared with loved ones.
The kourabies originates from Persia, where it first appeared in the 7th century, when sugar was widespread in the region. Lebanon also claims the paternity of the kourabies.
The sweet is widespread in Greece, Turkey and the Balkan countries. A type of kourabies called Polvorón is widespread in Spanish-speaking countries and southern Texas.
The word “kourabies” comes from the Persian qurabiye (Turkish kurabiye and Arabic qurabiya). Kurabies from the Turkish word kurabiye which in the language of the neighbors means “biscuit”. Kuru means dry or arid while the second compound biye is, according to linguistic experts, a Latin loanword for the word biscuit and is nothing more than the ancient Greek dipyro, a double-baked pastry in order to remove all moisture.
There are many recipes, but the Smyrna kourabiedes stand out for the rose water sprinkled on them as soon as they come out of the oven, the hidden clove in some part of it, the cognac and the coarsely chopped almonds in the dough. In Greece, kourabiedes are usually prepared around Christmas, as they are considered a sweet offered to guests on festive occasions or a joyful event such as a wedding or a baptism.
If you are intrested in this dessert, follow the link and learn how to make them: https://akispetretzikis.com/en/recipe/5080/paradosiakoi-koyrampiedes
