Honeyed Moroccan Ghoriba with Sesame Seeds
Delightfully crumbly and rich cookies, these traditional Moroccan Ghoriba are flavored with honey and sesame seeds, offering a taste of North African charm in every bite.
Preparation
Get these tasks done before you start cooking.
Mixing the Dough
- 1
Combine dry ingredients
In a bowl, combine flour, semolina, baking powder, and salt. Set aside.
- 2
Cream wet ingredients
In a separate large bowl, whip butter until soft. Add in the vegetable oil, powdered sugar, honey, and vanilla, mixing until creamy.
- 3
Form the dough
Gradually add the dry mixture to the wet ingredients, mixing to form a smooth dough.
Preparing the Sesame Coating
- 1
Toast sesame seeds
Place toasted sesame seeds in a shallow bowl.
Tip: ⚠ Ensure sesame seeds are completely cooled after toasting to avoid melting the dough.
- 2
Roll dough into balls
Roll dough into small balls (about 1 inch each).
Tip: 💡 Chill the dough for 10 minutes before rolling for firmer cookies.
- 3
Coat in sesame
Gently roll each ball in the sesame seeds, pressing lightly to adhere.
How to Make Honeyed Moroccan Ghoriba with Sesame Seeds
Total time: 2 h · Yields 4 servings
- 1
Preheat the Oven
Preheat to 350°F (175°C).
- 2
Bake the Cookies
Arrange on parchment-lined baking sheets, spacing each ball slightly apart. Bake for 15–18 minutes at 350°F.
- 3
Cooling
Allow cookies to cool on the sheet for 5 minutes before transferring to wire racks to cool completely at room temperature.
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