For Kids

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

1. In a large mixing bowl, combine 250g of ghee with 200g of powdered sugar. Mix until creamy.
2. Add 50g of powdered milk and 1 envelope of vanilla sugar to the ghee and sugar mixture. Mix until well incorporated.
3. Gradually add 500g of flour, mixing continuously until a soft dough forms. The dough should be smooth and cohesive.
4. Cover the dough with plastic wrap and refrigerate for at least 1-2 hours to firm up.
5. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper.
6. Remove the dough from the refrigerator and form small balls (approximately 5 grams each) by rolling them between your palms.
7. Place the dough balls on the baking sheet. Gently press in the center of each ball with a whole almond or pistachio if desired.
8. Bake in the preheated oven for 10 minutes. Check for a golden hue at the bottom to confirm if ready.
9. 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.

A cherished gem in Egyptian cuisine, Lokma, also known as Zalabia or Loukoumades, holds a special place in the hearts of many. These golden, sweet dumplings with a crispy exterior and soft interior are a beloved treat, often enjoyed during celebrations and gatherings. This traditional dessert embodies a unique blend of history and flavor, symbolizing prosperity and joy in many Middle Eastern households.

With its delightful light and fluffy texture, Lokma delivers a burst of sweetness in every bite, thanks to its syrupy coating. The perfect balance of crunch and tenderness makes it irresistible. Whether you’re familiar with this dessert or trying it for the first time, the effortless preparation method will make it a staple in your menu. Let’s dive into the art of making these authentic Egyptian dumplings.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons powdered milk
• 2 tablespoons starch
• 1 tablespoon sugar
• 1 teaspoon instant yeast
• 1/4 teaspoon baking powder
• 1 pinch salt
• Warm water (1-2 cups, as needed)
• 2 tablespoons white honey (optional)
• Oil, for frying
• Syrup: 3 cups sugar, 1 1/2 cups water, a squeeze of lemon juice

Preparation

1. In a large mixing bowl, combine the flour, powdered milk, starch, sugar, yeast, baking powder, and salt. Mix well.
2. Gradually add warm water while stirring, until a runny, smooth dough forms.
3. Optionally, add two tablespoons of white honey to the dough for extra flavor.
4. Cover the bowl and let the dough ferment for 1.5 to 2 hours, until it doubles in size.
5. Prepare the syrup by dissolving sugar in water and bringing it to a boil. Add a squeeze of lemon juice and let it cool.
6. Heat oil in a deep frying pan over medium heat until hot.
7. Using a spoon or a piping bag, drop small rounds of dough into the hot oil. Fry until golden brown and crispy.
8. Remove the dumplings from the oil and drain on paper towels.
9. While still warm, dip the dumplings in the prepared syrup, ensuring they are well-coated.
10. Serve immediately with powdered sugar, Nutella, or even a drizzle of lotus sauce for added sweetness.

Did you know?

The origins of Lokma date back centuries, making it a dessert rich in history and heritage. Originally, Lokma was called “loukoumades” in ancient Greece, and was served to winners of the Olympic games as a symbol of victory and joy. This dessert has transcended borders and cultures, appearing in various forms across the Middle East, Turkey, and the Mediterranean.

In Egypt, these sweet treats are particularly popular during the month of Ramadan, where they’re enjoyed as part of the Iftar meal to break the fast. The name “lokmat al-qadhi” translates to “judge’s morsel,” emphasizing how every bite delivers a small but impactful taste of satisfaction.

Crisp on the outside yet melt-in-your-mouth soft on the inside, Lokma showcases the beauty of simplicity in cooking. The dough’s elasticity is key to achieving the perfect texture, and the use of warm water aids in this fermentation process.

Additionally, frying twice, as some prefer, enhances their crispiness, making them a versatile recipe piece to experiment with to suit your texture preference. Whether you enjoy them plain or with a drizzle of your favorite sweet topping, Lokma surely brings delight to any occasion.

Maamoul, a traditional delicacy, holds a special place in many Middle Eastern cuisines, including Egyptian and Lebanese cultures. These date-filled, buttery cookies are often enjoyed during religious festivals like Eid, adding sweetness to celebratory moments. Renowned for their rich, nutty aroma and delicate texture, Maamoul cookies are a symbol of hospitality and warmth.

The flavor profile of Maamoul is a delightful blend of buttery richness and the natural, caramel-like sweetness of dates, often enhanced by hints of cinnamon. Whether you’re a novice baker or an experienced chef, this easy-to-make recipe ensures you can prepare the best Maamoul, showcasing the centuries-old tradition rooted in its origin.

Ingredients

• 2 cups butter
• 1 cup powdered sugar
• 1 cup vegetable oil
• 1 cup powdered milk
• 2 eggs
• Vanilla (powder or liquid)
• 1 kilogram biscuit flour
• 1/2 teaspoon baking powder
• 500 grams Ajwa/date paste
• 4 tablespoons butter or oil (for the date filling)
• 1/2 teaspoon cinnamon powder

Preparation

1. In a large bowl, mix together 2 cups of butter and 1 cup powdered sugar until well combined.
2. Stir in 1 cup vegetable oil, followed by 1 cup powdered milk. Mix well.
3. Add 2 eggs and a bit of vanilla, then continue mixing until smooth.
4. In another bowl, combine 1 kilogram biscuit flour and 1/2 teaspoon baking powder.
5. Gradually add the butter mixture to the flour mixture, stirring continuously to form a dough.
6. Knead the dough lightly and let it rest for 15 minutes.
7. For the filling, mix 500 grams of Ajwa/date paste with 4 tablespoons butter or oil and 1/2 teaspoon cinnamon powder until the dates are very soft.
8. Form the date mixture into small balls.
9. Take a small piece of dough, flatten it, and enclose a date ball inside.
10. Use Maamoul molds to shape the cookies, taking any design available.
11. Place the shaped Maamoul on a baking tray.
12. Bake on the bottom shelf of the oven at 200°C for 20 minutes, then turn on the grill to brown the top for a gorgeous color.
13. Enjoy the soft and fluffy goodness of your Maamoul!

Did you know?

Maamoul has a history that dates back to the ancient civilizations of the Middle East. The word “Maamoul” itself is derived from the Arabic root meaning “filled” or “stuffed,” indicating the cookie’s signature feature. Traditionally, Maamoul cookies were made during special occasions like Eid for Muslims or Easter for Christians, symbolizing both celebration and unity.

Maamoul’s intricate molds, often carved from wood, are a unique feature, imparting artistic designs on each cookie. These molds come in various patterns and sizes, adding visual charm to these delectable treats. The use of Ajwa dates, known for their superior quality and rich flavor, is believed to have medicinal benefits, contributing to the overall healthfulness of the cookies.

In Lebanese cuisine, Maamoul is also known as Kahk, and it sometimes includes fillings of pistachios or walnuts alongside dates. No matter the variation, the essence of Maamoul remains the same – a heartwarming, sweet bite that connects us to rich culinary traditions and cultures. So, the next time you’re enjoying these date-filled delights, remember you’re partaking in a piece of culinary history that transcends borders and brings people together.