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GHORIBA

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Serves: depends on the amount you made

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  • Vegetarian
What does this mean?

Ghoriba are baked in the middleast and Morocco. ingredients vary a little; this Moroccan version uses very fine semolina as well as flour, but you can use any flour if the required semolina is unavailable.

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Ingredients

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For the sugar

  • 250 ml unsalted butter
  • 250 ml plain flour
  • 250 ml sugar
  • 500 ml semolina
  • 2 grams eggs
  • 1 teaspoon natural vanilla extract
  • 1 egg white (lightly beaten)
  • 250 ml blanched almonds (split)

For the topping

  • 3 tablespoons icing sugar (if you want)

Method

  1. So you start with melting the butter in a heavy-based saucepan over low heat. Skim off the froth, then pour into a mixing bowl, leaving the white milk solids in the pan. Set aside to cool.
  2. Stir the flour and sugar into a bowl, add the semolina and a pinch of salt, and mix thoroughly. When the butter is cool but still liquid, stir in the egg and vanilla.  Add the dry ingredients and mix to a firm dough, adding more flour if necessary.
  3. Knead well, then cover with plastic wrap and allow to sit for hour.
  4. Line two cookie sheets with baking paper. Preheat the oven to 350ºF.
  5. Knead the dough again until smoth and pliant. Shape 1 tablespoon of the dough into a small ball, then shape the remaining dough into balls of the same size. Place on the prepared cooking sheets 1 inch apart.
  6. Brush the top lightly with egg white and press an almond on top of each cookie. Bake for 20 minutes or until lightly golden.
  7. When cool, dust the cookies with sifted icing sugar, if desired, and store in a airtight container.

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  • tastes gorgeous

    Posted by Maryam frej on 18th Oct 2012 at 10.24

  • Can we have some images for this recipe?

    Posted by lemuro on 20th Oct 2012 at 20.38