Ghriba Bahla (Moroccan Crackled Semolina Cookies)
Local name: غريبة
In short: Melt-in-the-mouth cookies of semolina, butter and orange zest, rolled in powdered sugar before baking so the tops crack into a pale crackle. It takes about 43 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 18 min
- Resting
- 30 min
- Total
- 43 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 235 kcal
Ghriba are the crumbly little cookies found on Moroccan tea trays at Eid and at celebrations all year. Cooks make many versions with almonds, coconut, walnuts or sesame. This is the classic semolina style: a short, sandy dough with butter, orange zest and a drop of orange blossom water, rolled in powdered sugar so the surface crackles in the oven. They are crisp at the edge and soft in the middle.
Instructions
- Heat the oven to 170°C (340°F). Line two baking sheets with parchment paper.
- Mix the semolina, flour, 100 g of powdered sugar, baking powder, salt and orange zest in a bowl.
- Add the softened butter and rub it in with your fingertips until the mixture looks like wet sand. Beat the eggs with the orange blossom water and mix them in to make a soft, slightly sticky dough.
- Cover and chill the dough for 30 minutes, so it firms up and is easier to shape.
- Put the 80 g of powdered sugar in a shallow bowl. Roll the dough into walnut-size balls of about 25 g each, then roll each ball thickly in the sugar.
- Place the balls 4 cm (1 1/2 in) apart on the sheets and press each gently with your thumb. Bake for 15 to 18 minutes, until set and pale golden underneath, with a crackled top.
- Cool on the sheet for 10 minutes, since the cookies are fragile when hot, then move them to a rack.
Tips
- Roll the balls in a generous coat of sugar. The coating cracks as the cookies expand and creates the signature look.
- For almond ghriba, replace 100 g of the semolina with ground almonds and add 1/2 tsp ground cinnamon.
Questions and answers
Why are my ghriba flat?
The dough may be too warm or too soft. Chill it well and check that the baking powder is fresh, and keep to the semolina amount in the recipe, which gives structure.
How long do ghriba keep?
Store them in an airtight tin for up to 2 weeks. They stay crisp at the edges and soft inside for the first few days.
Can I freeze ghriba dough?
Yes. Freeze the shaped balls, before rolling in sugar, for up to 2 months. Thaw them in the fridge, roll in sugar and bake as usual.
How long does it take to make Ghriba Bahla (Moroccan Crackled Semolina Cookies)?
About 43 min in total: 25 min of preparation and 18 min of cooking.
How many calories are in Ghriba Bahla (Moroccan Crackled Semolina Cookies)?
About 235 kcal per serving, with 4 g of protein, 34 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
