Friday, September 7, 2007

Ghorbia ... Mococcan Style

T
his a Moroccan recipe for Ghoriba, which I find quite tasty!
In Algeria there are also Ghoriba's but like most of everything else, each family has a different way of doing it and sometimes a completely different recipe all together.
2 1/4 cup of Fine Semolina
1 1/3 cup confectioner's sugar
1 cup clarified butter
Clarify the butter and let it come to room temperature. Whisk together the sugar and semolina then add the butter.


You may add a few spoons of ice cold water to make the dough come together, but it will still be quite crumbly. Pat the dough into a round and leave to rest covered in plastic wrap for at least three hours.


You may roll the dough into uniform round balls and decorate with the back of a fork or leave in a round. I used a cookie accessory or mold that is pictured below. It is from Algeria and I really have no idea if you can get them in the States or not, but I have seem some wooden types in our local Halal store.


The wooden mold I use for Mahmoul, a semolina cookie with date paste in the middle. Similar to a fig newton, but with dates and semolina as opposed to flour and figs.
I suppose you could go ahead and add something else to the middle of these treats as well.
One of the great things about this particular cookie is how the taste develops the longer they sit. The only problem is that they just never sit very long ;-)


As you can see they don't spread out that much.


Bake them for 15 minutes in a 350 degree oven. Mostly you will find these dusted with powdered sugar, however it just depends on the cook. If you do decide to dust them do so when they are fresh out of the oven and hot so the sugar sticks.
Try to let them cool completely before eating one or two or three, which I never can. :-)
Enjoy!

9 comments:

  1. yum yum :)) they look great; i'm sure they taste really good, too! we have these tweezer things called 'les pinces' that you make the design with. using the molds are easier, i think. (don't you have to flour them first so the cookies don't stick?) that's such a good idea though to have all the molds in one tabih'

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  2. Thanks for the nice compliment! Actually no flouring with this recipe :-) Do you have a picture of your les pinces? I like this mold a lot, comes in handy. What is tabih?

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  3. Oh now I realize why I cant see your pictures.

    Flickr is blocked where I live...

    Seems to be nice recipes Mashallah!

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  4. hi jamila, actually my parents have the thing to make the design; will try to get a picture. i guess you got your mold in n. afr? lol, tabih' is the leb name for the wooden molds.

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  5. import and sell :) and get kaouther's mold, too -- LOL.

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  6. And I have thought about that for the past five years or so! LOL

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  7. so....what are you waiting for?!! LOL. you already will have your first customer!

    ramadan karim :)

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  8. Oh !! It's beautiful !! If I have a chance I'd like to buy this mold.

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