Delicious Moroccan Ghoriba: Buttery Almond and Semolina Cookies
The traditional Moroccan Ghoriba cookie has a buttery taste and a crumbly, rustic texture. It’s made either with almonds or semolina and has a slightly cracked surface.
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Ghoriba (also known as ghribia, ghraïba, or ghriyyaba) is a traditional cookie found throughout the Maghreb and the wider Arab world.
This round, crumbly shortbread cookie is typically made with flour, sugar, oil, and often almonds. Ghoriba is commonly enjoyed alongside a cup of Arabic coffee or Maghrebi mint tea, making it a perfect treat for gatherings and special occasions.
Infused with floral flavors, such as orange blossom water or rose water, Ghoriba is also a popular treat for festive gatherings, especially during celebrations like Eid. The combination of simple ingredients and aromatic undertones makes these cookies an irresistible addition to any dessert table.
Ingredients to Make Gohriba
To make about 20-24 cookies, you will need all-purpose flour and semolina, some unsalted butter, powdered sugar, vanilla extract, some orange blossom water or rose water (optional, for floral flavor), cinnamon, salt, and about a 1/4 cup of whole almonds to garnish the cookies (optional)
Step-byStep Instructions to Make Gohriba
Prepare the dough
- In a mixing bowl, combine the flour, semolina, powdered sugar, cinnamon (if using), and salt.
- Add the softened butter and mix until the dough becomes crumbly and resembles coarse sand.
- Pour in the vanilla extract and orange blossom or rose water, and knead the dough gently until it forms a smooth, slightly sticky ball. If the dough feels too dry, add a little more butter or a splash of water.
Shape the cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take small portions of dough and roll them into round balls about 1 inch in diameter. You can also give them a crescent shape.
- Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Lightly press down on each ball to flatten it slightly, creating a smooth surface.
- If using whole almonds, gently press one almond into the center of each cookie for a decorative touch (optional).
Bake the Ghoriba
- Bake the cookies in the preheated oven for about 12-15 minutes, or until they turn golden brown on the edges.
- Keep a close eye on them to prevent overbaking, as they should remain light in color with slightly cracked tops.
Cool and serve
- Allow the Ghoriba cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust them lightly with powdered sugar for an extra touch of sweetness.
Tips for the Perfect Ghoriba
- Use room-temperature butter for a smooth dough that blends well with the dry ingredients.
- Add floral water sparingly – too much can overwhelm the delicate flavors of the cookies.
- For extra texture, you can add ground almonds instead of semolina for a nuttier taste.
- Gently press down on the cookie dough before baking to help it crack nicely on the surface.
- Store the cookies in an airtight container to maintain their crisp texture and flavor.
Ghoriba Cookies
Ingredients
- 1 cup (150 g) all-purpose flour
- ½ cup (75 g) semolina or ½ cup ground almonds
- ½ cup (100 g) unsalted butter softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp orange blossom water or rose water (optional, for floral flavor)
- ¼ tsp ground cinnamon (optional, for extra warmth)
- ¼ tsp salt
- ¼ cup (40 g) whole almonds (optional, for garnish)
Instructions
- In a mixing bowl, combine flour, semolina, powdered sugar, cinnamon (if using), and salt.
- Add the softened butter and mix with your hands or a spatula until the dough becomes crumbly and sand-like.
- Stir in the vanilla extract and orange blossom or rose water.Gently knead until the dough forms a smooth, slightly sticky ball.
- If the dough feels too dry, add a bit more butter or a splash of water.
- Preheat the oven to 175°C (~350°F) and line a baking sheet with parchment paper.
- Roll small portions of dough into 1-inch balls, or shape them into crescents if you prefer.
- Arrange on the baking sheet about 2 cm apart.
- Lightly flatten each ball to smooth the surface.
- If desired, press a whole almond into the center of each cookie for decoration.
- Bake for 12–15 minutes, until the edges are lightly golden but the tops remain pale with fine cracks.
- Watch closely—Gohriba should stay tender, not browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar for a traditional finish.
Notes
Tips
- Substitute almond flour for part of the semolina for extra richness.
- Store in an airtight container for up to 1 week.
- These cookies pair perfectly with Moroccan mint tea or Greek coffee.
Nutrition
Ghoriba cookies are a delightful Moroccan cookie with a crumbly texture, often enjoyed at festive gatherings or as an afternoon snack with tea. Considered a baking favorite for the holidays, these delicate, fragrant cookies pair perfectly well with a warm cup of Moroccan mint tea!
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Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
