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Ghriba – Traditional Moroccan Cookies


The A.W.E.D Morocco event provided me with an opportunity to explore Moroccan cuisine. And I must truly thank the hosts of this event Pavani (Cook’s Hideout) and DK (Chef In You) for this wonderful event or I would have missed so many good eats!!! After a lot of browsing, I realized that Moroccan cuisine is very similar to Indian cuisine. Both use similar spices, sweets are spiced with cardamom, saffron, cinnamon, nutmeg and rose water. The unique ingredient is ‘Orange flower water’. The Moroccan ‘Tajines’ are very similar to Indian curries and they are spiced with cumin, turmeric, ginger, garlic, chili powder (paprika) and coriander. I loved the variety of soups and desserts in the Moroccan food. And I want to try and make everything :).

The recipe I tried first is this cookie – Ghriba attracted me because of its simplicity. I had all the ingredients on hand and made them immediately. All you need is some flour, butter, oil, sesame seeds and time!! Well it is not really a time consuming process but as per the original recipe it needs to rest at least 2-3 hrs. This recipe is from cookingwithalia.com. She has a very good collection of Moroccan vegetarian recipes. She has instructive videos too.

When I made and tasted Ghriba, they tasted very very similar. They are the kind of cookies you get in the Indian bakeries and they go amazingly well with chai. These cookies have a grainy texture, with the slight crunch from the sesame seeds and melt in your mouth. And these are very simple to make!


This is my entry to A.W.E.D Morocco hosted by Cook’s Hideout.

I’m also sending this recipe to the ‘Kids Delight‘ event hosted by Srivalli of ‘Spice your Life’.

Makes 20 small cookies

Ingredients:

Flour – 1 cup
Powdered sugar – 1/4 cup
Butter – 1/2 stick
Sesame seeds toasted – 1 tbsp
Baking powder – 3/4 tsp
Oil – 1/8 cup
Salt – a pinch

Method:

  • Melt the butter.
  • Combine the dry ingredients and mix well. Add the butter and oil and work the dough with your hands. You will need to mix until the dough gets a crumbly texture for about 5-7 mins, but when you tightly grip the dough in your fist, you should be able to form a ball, as shown in the picture below.If you are not able to make a ball, add a little more oil. But the dough should be powdery and crumbly.

  • Rest the dough for 2-3 hrs.
  • Preheat the oven to 375 F.
  • Now knead the dough again for 2 mins. It is difficult to form a round cookie using just your hands. I made the cookies with a tablespoon measure I have. I just stuffed the dough into the tablespoon(measuring spoon). Reverse the tablespoon and tap it until the cookie is unmoulded. This will take some practice, but trust me all this effort is well worth the final taste!!

  • Place the cookies on a baking tray and bake for 15 – 17 mins. After 14 mins, keep checking the cookies as they have a very thin margin between being perfectly cooked to getting burnt. I burnt the first batch. So I would recommend making 4-5 cookies first to see the exact baking time.
  • Cool and store in an airtight container.

You might also like:

Mchicha – Tanzanian Spinach & Peanut butter curry

Butterscotch Shortbread Cookies (Eggless)

Butter Cookies or Good Day??

Reposting for blog events

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