Ghoriba is a beloved Egyptian sweet, often enjoyed during special occasions and holidays, including Eid. These tender, melt-in-your-mouth cookies have an irresistible blend of rich, nutty flavors that come from their primary ingredient: ghee. Ghoriba dates back centuries and is a staple biscuit across numerous Middle Eastern cuisines, known by alternate names like “Ghorayeba” or “Ghraybeh.”
The preparation process of Ghoriba is simple yet meticulous, ensuring the cookies maintain their delicate texture and signature taste. They’re easy to make but require attention to detail, from the quality of ghee to the accurate measurements of sugar and flour. Explore a bit of Egypt by baking these delightful cookies that are bound to become a staple in your own household.
Ingredients
- 500g (4-5 cups) of flour
- 250g (1 1/4 cups) of solid ghee at room temperature
- 200g (1 cup) of powdered sugar
- 50g (1/4 cup) of powdered milk
- 1 envelope of vanilla sugar
- Optional: whole almonds or pistachios for decoration
Preparation
- In a large mixing bowl, combine 250g of ghee with 200g of powdered sugar. Mix until creamy.
- Add 50g of powdered milk and 1 envelope of vanilla sugar to the ghee and sugar mixture. Mix until well incorporated.
- Gradually add 500g of flour, mixing continuously until a soft dough forms. The dough should be smooth and cohesive.
- Cover the dough with plastic wrap and refrigerate for at least 1-2 hours to firm up.
- Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and form small balls (approximately 5 grams each) by rolling them between your palms.
- Place the dough balls on the baking sheet. Gently press in the center of each ball with a whole almond or pistachio if desired.
- Bake in the preheated oven for 10 minutes. Check for a golden hue at the bottom to confirm if ready.
- Let the cookies cool completely on a wire rack before serving or storing.
Did you know?
Ghoriba has a rich history that spans across various cultures, with each region adding its own local twist. In Morocco, they might incorporate almond flour for a different texture, earning them the name “Moroccan ghoriba.” In Egypt, the use of high-quality ghee is essential to achieving the traditional flavor and delicate texture of these cookies. The word “Ghoriba” itself means “stranger” in Arabic, referring to its unique, exotic taste that stands out among other sweets.
These cookies are particularly popular during festivals like Eid, serving as a sign of hospitality and joy. The simplicity of their ingredients—flour, ghee, and sugar—highlights the importance of quality and technique in Middle Eastern cooking. Besides their delightful texture, Ghoriba cookies are also visually appealing with decorative nuts in their center, making them a perfect accompaniment to a cup of coffee or tea.
Now that you know the backstory and techniques behind Ghoriba, you can appreciate how these traditional treats blend cultural heritage and culinary craftsmanship, representing a sweet slice of Egypt on your plate. Enjoy these delectable biscuits and share them with loved ones, celebrating the flavors and traditions they bring.
