Sweet
Ghriba
Ghriba is Morocco's beloved crackled shortbread cookie, a crumbly, dense biscuit made from ground almonds, semolina, or coconut, bound with butter or oil and sugar, and instantly recognisable by its signature cracked, powdered-sugar-dusted surface. It bakes to a texture that shatters delicately at the first bite — crisp on the outside, tender and slightly chewy within.
There are several regional and flavour variations, with almond ghriba being the most prestigious and coconut or semolina versions more everyday, but all share the same cracked-top appearance created by rolling the dough in sugar before baking.
Ghriba is a fixture of tea-time pastry trays and appears in large quantities during Eid celebrations, when households bake batches to share with visiting family and neighbours.
Varieties of Ghriba
Almond ghriba
Region: Nationwide
Made with ground almonds instead of flour, giving a rich, slightly chewy texture and a more prestigious status among ghriba varieties.
Semolina/coconut ghriba
Region: Nationwide
A more everyday version using semolina or desiccated coconut, lighter and less rich than the almond version.
How to eat ghriba
Eaten as a tea-time cookie with Moroccan mint tea, often as part of a larger assortment of pastries offered to guests.
Where to try it in Marrakech
Pastry shops throughout Marrakech sell ghriba by weight, and it's a common addition to hotel and riad afternoon tea trays, especially around Eid.
How ghriba is made
Ground almonds, semolina, or coconut are combined with sugar, butter or oil, and a leavening agent into a soft dough, rolled into balls, coated in sugar, and baked until the surface cracks naturally as it rises and sets.
History and origin
Ghriba shares its name and technique with similar crackled cookies found across the Maghreb and Middle East, and has become deeply embedded in Moroccan celebration baking, particularly around Eid al-Fitr when households prepare large batches for guests.
Insider tips
- Almond ghriba is considered the finest version and a good gift to bring home.
- It pairs perfectly with unsweetened mint tea, cutting through the cookie's sweetness.
- Look for a visibly cracked top as a sign of proper technique.
- It's especially abundant around Eid — a good time to try multiple varieties.
Related recipes
Frequently asked questions
Why does ghriba have a cracked top?
Rolling the dough balls in sugar before baking causes the surface to crack naturally as the cookie rises in the oven.
What gives ghriba its texture?
Ground almonds, semolina, or coconut replace some or all of the flour, giving a dense, crumbly texture distinct from Western shortbread.
Is ghriba only made for Eid?
It's eaten year-round as a tea-time cookie but is baked in much larger quantities for Eid celebrations.