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A popular form of flour-based biscuit in the Middle East, generally decorated with a blanched almond or pistachio. They are often flavoured with rosewater. A similar biscuit is made in Morocco, but here semolina is used instead of flour.

A Greek version called 'Kourabiethes' is sprinkled with icing sugar, and was originally a Christmas speciality.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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