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Always on the search for local delicacies, we came across Ghreyba in Marrakech. These Moroccan cookies can be made with different kinds of flour; ground almond, sesame, walnut or semolina usually, so are gluten free. Noted for their fine crumb and textured outer layer these are dusted in icing sugar. Perfect with afternoon mint tea.
Ingredients:
170g icing sugar – 95g for mixture / 75g for coating
170g semolina
125g desiccated coconut
120g vegetable or sunflower oil
2 eggs
½ tbsp orange zest
½ tsp baking powder
Method:
Preheat oven to 180c, line 2 baking trays with parchment paper.
In a large bowl beat the eggs, oil, orange zest and 95g of icing sugar. Then add the semolina, coconut and baking powder and beat to combine. The mixture will be quite wet.
Put the remaining 75g of icing sugar in a small bowl. Take a spoonful of mixture and roll into a ball, then roll this around in the icing sugar before placing it on the prepared tray. Repeat until you have used all the mixture.
Bake in the oven for appx 12-15 mins depending on size. They will be slightly golden on top and firm to touch. Leave to cool on a wire rack.
Enjoy
Gaby Van Clarke
This Persian recipe is always brought out for their new year but can be enjoyed anytime by everyone as it’s vegan and gluten free. Using chickpea flour gives a delicate and crumbly melt-in-your-mouth biscuit with fragrant flavours of cardamom, pistachio and rose water carrying you eastward.
