Coconut and Semolina Ghriba
the coconut and semolina Ghriba are delicious Moroccan cookies to enjoy at tea time. They are tasty, easy to make and look so beautiful.One of those recipes you can make almost weekly!
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 200 g sugar
- 1 lime zest (or lemon zest)
- 1 tbsp apricot jam
- 250 g shredded coconut
- 250 g fine semolina
- 1 cup icing sugar (to roll before baking)
- 8 g baking powder
- 1 pinch of salt
Instructions
Prepare the dough
- In a large bowl, mix the eggs, sugar, salt, and lime zest.
- Add the oil, the jam and mix well until the sugar is perfectly dissolved.
- Now add the shredded coconut and mix well using your hand until the ingredients are well combined.
- Then gradually add the semolina and baking powder while mixing.
- The dough should not be runny nor too compact. Cover it with a plastic bag and let it rest for 10 minutes.
Form the cookies
- Put a little water (you can also use orange blossom water if you have it) in your hand and make balls, This way the dough won't stick to your hands.
- Then form balls of around 30 grams and pass them in icing sugar until they are perfectly coated.
- Place the balls on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170 ° static heat for 8 to 12 minutes.
- Let them cool before keeping them in an airtight box.
Notes
- Make sure to space the Ghriba as they will flatten out in the oven.
- Do not immerse your Ghriba in water, they will absorb all the ice sugar coating them.
- If you like your cookies to be flat, make sure to press them gently using your palm.
- To have perfect cracks for these cookies, I advise you to bake them first on the bottom level of the oven, then turn on the top and continue baking until they start to have a golden color.
- Do not allow the Ghriba to overcook, otherwise, they will harden.
- When you get your cookies from the oven, let them cool for some minutes before getting them out from the pan.