Ghribia is a biscuit which is often served for Ramadan. It can be prepared either from wheat flour, semolina flour or chick pea flour. Most of the recipes I find use all-purpose flour. I do find one with semolina flour and I decided to follow that recipe.
The recipe is a bit odd with some measurements in cups and some in ounces. No fear as I have a scale and can figure out the measurements!
The recipe says to melt the oil in butter. My friend is over to be my sous chef and we both think this is odd and a bit unecessary, but maybe it keeps the butter from browning.
It requires 1 1/2 cups of powdered sugar, which seems a lot. This dough is going to be sweet. After mixing all the ingredients the dough is ready to make shapes. The dough is really grainy and we have to pinch into balls rather than roll.
Dust with some sugar and cinnamon.
Bake them in the oven for 18 minutes and they come out. They are definitely not sweet, so much more of a biscuit than a cookie. They are a bit plain and very grainy in texture. There are versions with almonds crushed in and I would suggest trying that as I think it needs a punch of flavor.
Original recipe can be found here
- 1/4 cup canola oil
- 1/4 cup (4 tbsp) butter
- 2 eggs
- 5 ounces powdered sugar
- 3 1/2 cups semolina flour
- 1/2 tsp baking powder
- Dash of salt
- 1/2 tsp vanilla
- Powdered sugar and cinnamon for dusting
- Line a baking sheet with parchment paper or silicone liners. Preheat the oven to 350 F.
- Melt the butter in the oil in a small sauce pan over medium heat. Remove from the heat when melted and allow to cool down.
- Beat the eggs with the powdered sugar until well blended.
- Add the butter mixture and vanilla and mix until well blended
- Add the dry ingredients and mix just enough to moisten the dough. The dough will look crumbly and soft.
- Form the ghribia by pinching off balls of dough and forming a dome shape with your palms. Flatten the bottom of the cookie, arrange on the prepared baking sheet a little apart from each other.
- sprinkle with a little bit of powdered sugar and ground cinnamon.
- Bake for 18-20 minutes. They should remain pale and will have a cracked top. Let them cool on a wire rack after moving them from the baking sheet.