Qurabiya (Arabic: غريبة), also ghraybe, ghorayeba, ghoriba, ghribia, ghraïba, gurabija, ghriyyaba, kurabiye, or kourabiedes (Greek: κουραμπιέδες) and numerous other spellings and pronunciations, is a shortbread-type biscuit, usually made with ground almonds. Versions are found in most Arab, Balkan and Ottoman cuisines, with various different forms and recipes. They are similar to polvorones from Andalusia.

In the Maghreb and Egypt, they are often served with Libyan tea, Arabic coffee or Maghrebi mint tea.

A recipe for a shortbread cookie similar to ghorayebah but without almonds, called in Arabic khushkanānaj gharīb (exotic cookie), is given in the earliest known Arab cookbook, the 10th-century Kitab al-Ṭabīḫ. Kurabiye appears in the Ottoman cuisine in the 15th century.

There is some debate about the origin of the words. Some give no other origin for the Turkish word kurabiye than Turkish, while others have given Arabic or Persian. Among others, linguist Sevan Nişanyan has given an Arabic origin, in his 2009 book of Turkish etymology, from ġurayb or ğarîb (exotic). However, as of 2019, Nişanyan's online dictionary now gives the earliest known recorded use in Turkish as the late 17th century, with an origin from the Persian gulābiya, a cookie made with rose water, from gulāb, related to flowers. He notes that the Syrian Arabic words ġurābiye/ġuraybiye derived from the Turkish.

Crimean Tatars (indigenous people of Crimea) call cookies "khurabie" (qurabiye, qurabye, къурабье, къурабие).

The Crimean Tatar "kurabye" has many forms, but basically it looks like a rhombus, or a combination of two or three rhombuses to form a flower, or it is cut in the shape of a crescent.

Crimean Tatars prepare kurabye as follows: powdered sugar is mixed with ghee, and then flour is added.

The finished "khurabye" is completely sprinkled with powdered sugar on all sides.