Ghriba (including Ghriba Bahla)

Ingredients

• 400 gAll-purpose flour
• 100 gFine semolina
• 200 gPowdered sugar
• 150 gSoftened butter
• 80 mlVegetable oil
• 2 wholeEggs
• 100 gGround almonds, for classic ghriba
• 30 gSesame seeds, toasted, for classic ghriba
• 1 tspBaking powder
• 1 tspVanilla extract
• 100 gGranulated sugar, for coating
• 3 tbspPowdered sugar, for dusting Ghriba Bahla

Instructions

1. 1

   For classic ghriba: in a large bowl, cream the softened butter, vegetable oil, and powdered sugar until light and smooth.

2. 2

   Beat in the eggs and vanilla extract, then mix in the ground almonds and toasted sesame seeds.

3. 3

   Gradually fold in the flour and baking powder, mixing gently until a soft, slightly crumbly dough forms (do not overwork it). Chill for 20-30 minutes.

4. 4

   Roll the dough into small balls, roll each in granulated sugar to coat, and place on a parchment-lined baking sheet, spaced apart.

5. 5

   Bake at 170°C (340°F) for 15-18 minutes, until the tops crack naturally and the edges are just set but the centers remain pale and soft — do not overbake.

6. 6

   For Ghriba Bahla (plain version): follow the same creaming method with butter, oil, and powdered sugar, omitting the ground almonds and sesame seeds, and using only flour, semolina, baking powder, and vanilla for the dough.

7. 7

   Shape into balls (no sugar coating needed), place on a lined baking sheet, and bake at 170°C (340°F) for 12-15 minutes, until the surface crackles and the cookies are set but still pale and tender inside.

8. 8

   Let all ghriba cool completely on the tray before moving — they firm up as they cool and are very delicate while warm.

9. 9

   Dust the Ghriba Bahla lightly with powdered sugar just before serving, and serve both varieties with mint tea.