Qurabiya

Qurabiya

obere ụdị nke	shortbread, cookie, pastry
Akụkụ nke	Turkish cuisine

Qurabiya (nke a na-akpọkwa ghraybe, ghorayeba, ghoriba (Arabic), ghribia, ghraïba, ma ọ bụ ghriyyaba na ọtụtụ okwu ndị ọzọ) bụ ụdị bisikiit, nke a na-ejikarị alimondu. A na-ahụ nsụgharị n'ọtụtụ mba nke ụwa Arab, na ụdị na ntụziaka dị iche iche.^[1][2]

Na Maghreb na Ijipt, a na-ejikarị tii Libya, kọfị Arabic ma ọ bụ tii mint Maghrebi. Ghoriba anọwo na mpaghara Nnukwu Syria, Iraq na mba ndị Arab ndị ọzọ kemgbe oge ochie.^[3] Ha yiri polvorones si Andalusia.^[4][5][6]

1. ↑ Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. ISBN 9780191040726. 
2. ↑ Marks (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316. 
3. ↑ Salloum (Feb 28, 2012). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249. 
4. ↑ Williams (5 August 2012). Lost and loving it in Morocco. Herald Sun. Retrieved on 1 April 2015.
5. ↑ Kragen (19 March 2013). Cookbook a love letter to Morocco. U-T San Diego. Retrieved on 1 April 2015.
6. ↑ Catherine Hanger (2000). Morocco: World Food. Lonely Planet. ISBN 1-86450-024-7.