Ghoriba

Ghoriba is a circular, shortbread cookie prepared of flour, sugar, butter, and almonds. It is frequently accompanied by traditional Arabic coffee or Maghreb mint tea. Ghoriba, often spelt Ghurayba, has been served for hundreds of years in Libya, as well as Greater Syria, Iraq, and other Arab countries. Some recipes instruct you to rest the dough for several hours or overnight before kneading in single-acting baking powder shortly before shaping and baking. This recipe does not call for resting, but the dough must be mixed well by hand or with a stand mixer to obtain the desired consistency.

Ghoriba were traditionally baked on a shaped baking sheet, resulting in cookies with a concave bottom. However, many home bakers nowadays use a standard baking sheet instead. The particular pan can be seen in the photo lesson.

Ingredients:

• 2/3 cup sugar1/2 cup (4 ounces) unsalted butter, softened
• 1/2 cup vegetable oil
• 1/4 cup sesame seeds, unhulled
• 1/4 cup almonds
• 2 to 3 teaspoons vanilla sugar
• 1 pinch salt
• 4 cups all-purpose flour
• 1,5 teaspoons baking powder

Instruction:

1. Toast the sesame by spreading the seeds in a single layer and baking in a 400 F / 200 C oven for about 10 minutes; let cool. Blanch and fry the almonds, then grind coarsely.
2. Combine the sugar, butter, and oil in a large bowl.
3. Mix in the sesame seeds, almonds, and vanilla sugar. Mix in about half of the flour and the baking powder. When combined, use your hands to work in enough of the remaining flour to make a dry, crumbly mixture.
4. Use a stand mixer and paddle attachment to mix the dough on the lowest speed for 10 minutes, or knead by hand for 20 minutes, to make a dough that clumps together but is not so moist as to form one uniform mass. If the dough seems to be too moist, add a little flour. Conversely, if the dough remains too dry and crumbly to pack into a ball easily, then add a tablespoon or two of oil. In either case, allow ample mixing time to blend any additions fully throughout the dough.
5. Preheat your oven to 338 F / 170 C. If you don't have a special ghoriba mold, line a regular baking sheet with parchment paper. There is no need to grease the ghoriba mold.
6. Take a portion of dough and squeeze it in your hand to compress and mold it. Shape it into a 1 1/2-inch (3.5 centimeter) ball, then flatten it in your palm to a smooth disc shape. Correct any cracked edges.
7. Gently press the cookie onto the molded pan or place it on your prepared pan. Repeat with the remaining dough.
8. Plan to bake in batches. Place the baking rack to its lowest position and turn on the broiler. Bake the cookies for 5 or 6 minutes, then turn off the broiler and move the cookies to the upper third of the oven. Continue baking for another 15 minutes, or until the cookies are lightly colored with crackled tops.
9. Remove from the oven and allow the cookies to cool a few minutes on the pan. Transfer them to a rack to cool completely before storing them in an airtight container with waxed paper or plastic between layers.