← Nouns Cooking · Moroccan

Ingredients

• 2 Eggs
• 100 g Sugar
• 1 Lemon, zest finely grated
• 1 tsp Vanilla extract
• 3 tbsp Vegetable oil
• 220 g unsweetened desiccated coconut
• 50 g fine semolina (or ground almonds)
• 1 tsp Baking powder
• 1 pinch Salt
• 60 g icing sugar, for rolling
• 1 tbsp orange flower water, for your hands (optional)

Method

1. Whisk the eggs, sugar, lemon zest and vanilla for 2 min until frothy, then whisk in the oil.
2. Stir in the coconut, semolina, baking powder and salt to make a sticky dough. Cover and rest for 30 min so the coconut softens and the dough firms up.
3. Heat the oven to 180°C (350°F) and line two baking trays. With hands dampened with orange flower water, roll the dough into walnut-sized balls.
4. Roll each ball thickly in icing sugar, set on the trays and press down lightly.
5. Bake for 12–15 min until cracked and just golden at the bottom; the tops should stay white. Cool on the trays, as they are soft while hot.

Tips

• Contains egg, coconut and wheat. Use ground almonds instead of semolina for a gluten-free ghriba.
• They keep for a week in a tin.

Sources

Written in our own words after cross-checking these recipes:

SBS Food Cooking With Alia My Moroccan Food