Walnut Ghriba Recipe

Walnut Ghriba is a variant of the Moroccan Ghriba (Ghriyba or Ghoriba). Ghriba is a delicious round shortbread cookie that has a very crunchy texture and is made with several ingredients, which create an uncommon flavour to Moroccan cuisine. In the Moroccan language (Darija), ‘ghriba’ means ‘mysterious’, and it was introduced to Moroccan cuisine by a group of Andaloussi who had settled in Spain before migrating to Morocco many years ago. Traditionally, these cookies are served with Moroccan mint tea or Arabic coffee. The Walnut Ghriba is famous for its cracked and chewy surface. The cookie is filled with exciting flavours of Apricot jam, ground cinnamon, butter, Arabic gum and raw walnuts. It looks like a crinkle cookie but is much chewier and softer. The texture and the flavours melt in the mouth softly like bread. This dish is gluten-free and high in Omega because of the walnuts. Its nutty, sweet and cinnamony flavours provide a feast to the taste buds like nothing else.

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Eggdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Walnut Ghriba
plan
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Ingredients for Walnut Ghriba Recipe

  • 15.50 ounce raw walnuts
  • As required A few pebbles of Arabic gum
  • 1/2 cup granulated white sugar
  • 1 pinch Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1 tablespoon Apricot jam
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 tablespoon butter melted
  • As required Powdered Sugar For Rolling

Directions: Walnut Ghriba Recipe

  • STEP 1.In a grinder, grind the walnuts until you get a fine mixture.

step 2

  • STEP 2.To prepare the arabic gum, use a mortar and pestle set to crush the gum with a bit of sugar until it becomes like a powder.

step 3

  • STEP 3.In a large bowl, place the walnut powder, the mastic gum powder, the granulated white sugar, the baking powder, a pinch of salt, ground cinnamon, the apricot jam, and the egg yolks. Mix them thoroughly using your hands until all the ingredients are well incorporated.

step 4

  • STEP 4.Add the melted butter to the mixture and continue mixing.

step 5

  • STEP 5.Rolling the cookies roll the dough into small balls the size of a walnut.

step 6

  • STEP 6.Once you shape the cookie ball, dip them in the egg whites, then in the powdered sugar until it’s completely coated with powdered sugar. Add the ball to a baking pan lined with parchment paper. Give a little press to the cookies balls to flatten them a bit.

step 7

  • STEP 7.Continue steps 2 and 3 until you finish the cookie dough. Make sure to space the cookies on the baking sheet as they are going to expand when baking.
  • STEP 1.Preheat your oven to 350f / (180 c) degrees.

step 9

  • STEP 8.Baking the cookies bake the cookies for around 12-15 minutes (depending on the oven).

step 10

  • STEP 9.The cookies will still be soft when you remove them from the oven, but they are not ‘runny’, the cookies will chewy as they cool down, then gently remove them from the baking pan and roll them in a fresh batch of powdered sugar until totally coated.

step 11

  • STEP 10.Let the cookies completely cool down before serving!

step 12

  • STEP 11.Note you can keep the cookies in an airtight container, in the fridge, for up to 1 month.
Nutrition
value
3639
calories per serving
315 g Fat84 g Protein125 g Carbs28 g FiberOther

Current Totals

  • Fat
    315g
  • Protein
    84g
  • Carbs
    125g
  • Fiber
    28g

MacroNutrients

  • Carbs
    125g
  • Protein
    84g
  • Fiber
    28g

Fats

  • Fat
    315g

Vitamins & Minerals

  • Calcium
    564mg
  • Iron
    19mg
  • Vitamin A
    303mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    4mg
  • Vitamin B9
    346mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    21mg
  • Copper
    7mcg
  • Magnesium
    825mg
  • Manganese
    16mg
  • Phosphorus
    2036mg
  • Selenium
    79mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp