Moroccan · Desserts
Semolina Ghriba (Ghriba Bahla)
A simpler, everyday ghriba made with fine semolina instead of almonds, these shortbread-like cookies are crumbly, buttery and less sweet than their almond cousin, often the first cookie children learn to help shape in a Moroccan kitchen.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Serves
- 20
- Level
- Easy
Ingredients
- 250 g fine semolina
- 100 g flour
- 120 g butter, softened
- 80 g sugar
- 1 egg yolk
- 1/2 tsp baking powder
- Sesame seeds, for coating (optional)
Method
- 1
Cream the butter
Beat the butter and sugar together until light, then mix in the egg yolk.
- 2
Combine
Fold in the semolina, flour and baking powder until a soft, slightly crumbly dough forms.
- 3
Rest
Rest the dough for 20 minutes.
- 4
Shape
Roll into small balls, flatten slightly, and roll in sesame seeds if using.
- 5
Bake
Bake at 170°C for 15–18 minutes until the base is lightly golden but the top stays pale.
- 6
Cool
Cool on the tray for 10 minutes before moving — they're crumbly while warm.
Chef's tips
- Use fine semolina, not coarse, for a tender rather than gritty texture.
- These cookies should stay pale on top; over-baking dries them out quickly.
Frequently asked questions
Can I flavour these with anise or sesame?
Yes, a teaspoon of anise seeds worked into the dough is a common regional variation alongside the sesame coating.