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Ghriba Bahla
Moroccan Cracked Cookies
Authentic Moroccan Ghriba Bahla are delightful, crumbly cookies characterized by their signature cracked surface. Infused with the nutty flavors of sesame and almonds, these cookies are a perfect accompaniment to a cup of traditional Moroccan mint tea.
🧂 Ainekset
- 300 g Fine semolina(Ensure it's fine semolina for a smoother texture.)
- 150 g Powdered sugar (confectioners' sugar)
- 150 g Unsalted butter(Melted and slightly cooled.)
- 50 g Toasted sesame seeds(Toasting enhances their flavor. You can toast them lightly in a dry pan until fragrant.)
- 50 g Almonds(Finely chopped or ground. Blanched almonds work well.)
- 1 tsp Optional: Orange blossom water(Adds a lovely floral aroma, traditional in some variations.)
- 1 pinch Optional: Pinch of salt(Balances the sweetness.)
👨🍳 Ohjeet
- 1
In a large bowl, combine the fine semolina and powdered sugar. Whisk them together to ensure no lumps remain.
⏱️ 2 minutes - 2
Pour in the melted and slightly cooled butter. Add the optional orange blossom water and pinch of salt, if using. Mix with a spoon or your hands until a cohesive, slightly crumbly dough begins to form. It should feel moist but not sticky.
⏱️ 5 minutes - 3
Gently fold in the toasted sesame seeds and finely chopped or ground almonds. Mix just until evenly distributed throughout the dough. Be careful not to overmix, as this can make the cookies tough.
⏱️ 3 minutes - 4
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
⏱️ 5 minutes - 5
Take small portions of the dough (about 1 tablespoon each) and roll them between your palms to form smooth balls, approximately 2.5-3 cm (1 inch) in diameter. Place the balls onto the prepared baking sheets, leaving about 2-3 cm (1 inch) space between them as they will spread slightly.
⏱️ 10 minutes - 6
Bake in the preheated oven for 12-15 minutes. The cookies are ready when the tops have developed a network of cracks and the edges are lightly golden. They should remain pale in the center. Avoid overbaking, as they can become too hard.
⏱️ 12-15 minutes - 7
Let the ghriba cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They will be very delicate when warm.
⏱️ 10 minutes (cooling)
💡 Ammattilaisvinkit
- ✓The characteristic cracks are a sign of a well-made ghriba. Do not try to smooth them out.
- ✓These cookies are naturally crumbly and delicate. Handle them gently, especially when warm.
- ✓Serve with traditional Moroccan mint tea for an authentic experience.
- ✓Ensure butter is cooled slightly before mixing; hot butter can affect the dough texture.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add desiccated coconut to the dough for a coconut-sesame flavor.
- Incorporate finely chopped dates into the dough for added sweetness and chewiness.
- Add a hint of cinnamon or cardamom for a different spice profile.