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Ghoriba

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: depends on the amount you made

Metric Cups

For the Sugar

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

For the Topping

  • 3 tablespoons icing sugar (if you want)

For the Sugar

  • 8⅘ fluid ounce unsalted butter
  • 8⅘ fluid ounce all-purpose flour
  • 8⅘ fluid ounce sugar
  • 17½ fluid ounce semolina
  • ounce eggs
  • 1 teaspoon natural vanilla extract
  • 1 egg white (lightly beaten)
  • 8⅘ fluid ounce skinned almonds (split)

For the Topping

  • 3 tablespoons confectioners' sugar (if you want)

Method

Ghoriba is a community recipe submitted by Maz mars and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Knead well, then cover with plastic wrap and allow to sit for hour.
  • Line two cookie sheets with baking paper. Preheat the oven to 350ºF.
  • 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.
  • Brush the top lightly with egg white and press an almond on top of each cookie. Bake for 20 minutes or until lightly golden.
  • When cool, dust the cookies with sifted icing sugar, if desired, and store in a airtight container.
  • 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.
  • 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.
  • Knead well, then cover with plastic wrap and allow to sit for hour.
  • Line two cookie sheets with baking paper. Preheat the oven to 350ºF.
  • 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.
  • Brush the top lightly with egg white and press an almond on top of each cookie. Bake for 20 minutes or until lightly golden.
  • When cool, dust the cookies with sifted confectioners' sugar, if desired, and store in a airtight container.
  • Tell us what you think

    What 2 Others have said

    • Can we have some images for this recipe?

      Posted by lemuro on 20th October 2012
    • tastes gorgeous

      Posted by Maz mars on 18th October 2012
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