December 8, 2023
Melt-in-your-mouth Moroccan shortbread cookies with crackled tops. Toasted sesame seeds and ground almonds add a nutty crunch.
Moroccan Ghoriba cookies, with their sandy texture and delightful blend of toasted sesame seeds and almonds, offer a pleasantly surprising crunch and rich flavour. These crumbly delights, known as ghoriba bahla or “silly” cookies, hold a special place in many Moroccan homes, enticing you to reach for a napkin to catch their delicious crumbs. The distinctive cracks on the cookie’s surface add an extra layer of whimsy, earning them the affectionate title of “silly stranger” or bahla. While some may interpret bahla as “stupid,” the amusing description often sparks curiosity, drawing guests to savour these unique treats during their Moroccan culinary adventures. The term ghoriba itself, meaning stranger, encompasses various round Moroccan cookies traditionally shaped by hand, emphasizing the cultural significance of these delectable, crackly creations.
Ingredients:
– Sugar
– Butter
– Oil
– Ground almonds
– Toasted sesame seeds
– Vanilla sugar
– Salt
– Flour
– Baking powder
Instructions:
Make the Cookie Dough:
1. In a large bowl, mix sugar, butter, and oil.
2. Add ground almonds, toasted sesame seeds, vanilla sugar, salt, half of the flour, and all of the baking powder. Combine well.
3. Use your hands to work in the remaining flour until you achieve a very crumbly, dry mixture.
4. Use a stand mixer or knead by hand to create a dough that clumps together without forming one uniform mass. Adjust moisture with flour or oil if needed.
Shape and Bake the Cookies:
1. Preheat the oven to 338°F (170°C) or 400°F (200°C) for an alternate method.
2. If you don’t have a ghoriba mold, line a baking sheet with parchment paper.
3. Shape small portions of dough into 1 1/2″ (3.5 cm) balls, flatten them into discs, and correct any cracked edges.
4. Place on a prepared pan or ghoriba mold.
5. Bake using the broiler method: 5-6 minutes, then move to the upper third for 15 minutes until lightly colored with crackled tops.
6. Alternatively, bake at 400°F (200°C) in the upper third of the oven for 15-20 minutes.
7. Cool briefly on the pan, then transfer to a rack to cool completely. Store in an airtight container.
Notes:
– Test bake to adjust to your oven’s heating behavior.
– Determine the cookie color based on preference, from pale to golden, avoiding burning.
– If using a ghoriba mold, shape flatter discs for a dramatic hollowed-out bottom, being cautious of cracked edges.
If you save a few of these Moroccan Ghriba, store them in the fridge or freezer. They maintain freshness in an airtight box and freeze excellently in a ziplock bag.
These delightful coconut and semolina cookies complement both coffee and hot mint tea. Adding lime zest provides a refreshing kick, elevating these Ghriba to an extra special treat. Customize with lime, lemon, or orange zest based on your preferences.