346 – Ghriba Bahla – Moroccan Cookie / غريبة البهلا
- 3 cups (400 grams) all-purpose white flour
- 1/4 cup (35 grams) roasted sesame seeds (whole)
- 1/4 cup (35 grams) roasted sesame seeds (ground)
- 1/2 cup and 2 tablespoons (150 ml) vegetable oil
- 1/2 cup and 2 tablespoons (150 ml) melted butter
- 3/4 cup (150 grams) granulated white sugar
- Pinch of salt
- Large pinch of ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
Step 1: Making the Dough
1- In a large bowl, add that sugar, vegetable oil, melted butter, roasted sesame seeds (whole), roasted sesame seeds (ground), pinch of salt, ground cinnamon, baking powder, and baking soda.
2- Mix all the ingredients with your hand or a whisk until they are very well incorporated.
3- Little by little, add the flour to the rest of the ingredients while mixing at the same time.
4- Knead the dough for a few minutes until you get a soft and smooth dough!
Step 2: Shaping the Ghriba
1- Take a little bit of dough, roll it between the palm of your hands to create a ball the size of a big walnut.
Note: if the the dough is too dry add a bit of vegetable oil or melted butter. and if it’s too sticky, add a bit of flour. The dough should be smooth, soft, and not sticky.
2- Gently press the dough ball to flatten it a bit then place it on a baking pan covered with parchment paper.
3- Continue rolling the dough into cookies until it is finished.
Step 3: Baking the Ghriba
1- Preheat your oven to 360 F / 180 C.
2- Bake the ghriba in the middle rack of the oven for 15-20 minutes.
3- When done, the ghriba should have a light golden brown color and feels a bit firm when you gently touch it. You will also note cracks on top of the surface of the ghriba (if you do not have them, don’t worry, it will still taste the same!)
4- Let the ghriba cool down for 15 minutes before transfering it out from the baking pan or it’s going to crumble.