Mix room temperature ghee in a bowl(make sure it’s soft) with confectioner sugar. Gradually add flour and blossom water. Continue to combine. Mix well until you get a soft smooth dough.
Mix chopped pistachios with the dough or you can place one pistachio or pine, on top of each ghraybeh after shaping the dough.
Place in the fridge for 20-30 minutes. Preheat oven to 325 degrees F.
Take the dough out of the fridge and start by forming small pieces with your hands. Roll them into a long log, cut in about 1 finger size, then slightly shape into the letter S. Another option can be by simply making a small round ball, and flatten it with your hands.
Continue until all dough is done. Bake for about 13-15 minutes.
Extra tips: Make sure ghee is more liquid. You can place it in the microwave for 2-3 minutes but it should be at room temperature when mixed with the other ingredients. Another option is to use chopped roasted almonds instead of pistachios. Roasted almonds also bring a different delicious flavor. Ghrabybeh might look super soft once taken out of the stove, don’t be alarmed it will firm up once cooled off. To have extra nuts on the top, dip the top of each piece in the chopped nuts.