Moroccan Ghouriba Cookies with Sesame
4 servings
60 minutes
Moroccan ghuriba cookies with sesame are a delicate and crumbly treat that transports us to the atmosphere of Eastern bazaars and fragrant pastry shops. Its history is rooted in Moroccan baking tradition, where simple ingredients are transformed into exquisite desserts. Roasted sesame gives the cookies a nutty flavor and a slight crunch, while a subtle hint of tahini adds depth and sophistication. Ghuriba pairs perfectly with a cup of strong mint tea or sweet coffee, turning tea time into a true gastronomic delight. In Morocco, such cookies are often served on festive tables, offering guests the warmth of home comfort and soulful enjoyment.
1
Transfer 225 grams of sesame from 280 grams into a thick-walled pan and roast, stirring constantly, over medium-high heat for about 7 minutes until golden. Transfer to an empty bowl and let cool. In the same pan, add flour and roast, stirring, for about 5 minutes until slightly creamy in color. Add to the sesame.
- Sesame: 280 g
- Wheat flour: 150 g
2
When the flour and seeds cool down, place them in a food processor and grind them to almost a powder (some seeds should remain visible). Add powdered sugar, baking powder, and mix. Add eggs and tahini (or orange water).
- Sesame: 280 g
- Wheat flour: 150 g
- Powdered sugar: 165 g
- Baking powder: 1.5 teaspoon
- Chicken egg: 2 pieces
- Tahini: 1 tablespoon
3
Preheat the oven to 180°C, line a baking tray with parchment paper, and lightly grease it with oil. Tear off small pieces of dough the size of a walnut, forming round cookies. Dip the cookies in the remaining sesame seeds and slightly flatten them with your hands. Place on the baking tray (spacing 4-5 cm apart) and bake for 15-20 minutes, until golden brown. Cool on the tray for about 10 minutes (hot is fragile), then remove.
- Sesame: 280 g