40 pieces

These are favorite cookies from my great-grandmother. The recipe does not require any special skills. Just be careful with baking, check them. You do not have to leave them for a long time in the oven. And what is known for lard pastries is that they become better as taste and texture when they stay for two to three days. Therefore, it is good to consume the cookies on the next day and not immediately. These cookies have a shelf life of at least a week.

Products for the dough:

5 to 5 1/2 cups flour (start with less and depending on flour, add more, if needed – dough should be soft);

4 eggs

1 cup Greek yoghurt

2 cups sugar

1 teaspoon baking soda

250 g lard; or 1 cup mixed lard + sunflower oil (50/50);

vanilla and lemon essence to taste (the more, the better) – you can use fresh lemon peels instead of essence

for spreading:

sugar to taste (1/2 teaspoon per qurabiya)

1-2 yolks

Mix them to a porridge-like consistency.


Mix all dough products to get a soft ball. I cut off pieces of it and form balls 4 cm diam – grease your palms beforehand if the dough is sticky.

Arrange cookies at a distance from each other in a tray on previously greased baking paper. In the middle of each one I make a small hole (with a thumb), in which I put abundantly of the mixture with yolks and sugar. You would not do wrong if you spread the whole surface around the hole.

Bake in preheated oven at 180ᴼC, maximum 20 minutes or until golden.