A Delicious Overview of Ghoriba Bahla

These Moroccan shortbread cookies are a delightful combination of texture and flavor, thanks to their sandy consistency and classic additions like toasted sesame seeds and almonds. Popular in many Moroccan households, they crumble so easily that you may find yourself holding a napkin beneath them!
Known as ghoriba bahla, which humorously translates to “silly cookies,” the name reflects their unique, cracked surface. This is essential for earning the nickname “silly” since a smooth ghoriba simply wouldn’t do.
Now let’s explore how to create these deliciously crumbly cookies, complete with their signature crackled surface. To guide you through the process, photographs accompany the steps, and a printable recipe is provided at the end.

Essential Ingredients for Ghoriba Bahla

The list of ingredients for Ghoriba Bahla is straightforward. You’ll need:

• 2/3 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 1/2 cup vegetable oil
• 1/4 cup toasted unhulled sesame seeds
• 1/4 cup whole blanched almonds (toasted and ground)
• 1 teaspoon vanilla (or 2 teaspoons vanilla sugar)
• 1/8 teaspoon salt
• 4 cups flour (approximately)
• 1 1/2 teaspoons baking powder

Ingredients should be measured and prepared in advance to streamline the mixing process.

Step-by-Step Guide to Making Ghoriba Bahla

1. Mixing the Dough

Start by combining sugar, unsalted butter, and vegetable oil in a large bowl. A sturdy wooden spoon works well, though using your hands is the traditional approach!
Proceed to mix in the toasted sesame seeds, ground almonds (if using), vanilla, and salt. If you opt for liquid vanilla extract instead of sugar, add it with the wet ingredients below.

2. Incorporating the Flour

Gradually add flour and baking powder, beginning with a small amount. This can become a challenging step as the dough will become increasingly stiff and crumbly.
Using your hands is recommended here. Many Moroccan cooks prefer a shallow dish called a gsaa for mixing dough, providing ample space for kneading.

3. Kneading Technique

You can knead the dough by hand for at least 20 minutes or use a stand mixer set to low speed for about 10 minutes. If the dough remains too dry, add a tablespoon of oil; if it’s too wet, sprinkle in a little flour.

The Dough Texture

The texture of the dough should be crumbly yet hold together. If adjustments are needed, do so before moving on to the next steps.

Baking Your Ghoriba Bahla Cookies

Selecting Your Baking Gear

While a special ghoriba mold is traditional for shaping these cookies, a regular baking sheet will work just as well. Parchment paper can help with cleanup.

Preheating the Oven

Preheat your oven to 338°F (170°C). You can also experiment with two different baking methods, aimed at achieving the perfect crackled top:

• Method 1: Broil for 5-6 minutes, then move to the upper rack for an additional 15 minutes.
• Method 2: Bake at 400°F (200°C) for about 15-20 minutes, rotating the pan as needed.

Shaping the Cookies

Take a small amount of dough and mold it into a ball before flattening it slightly. If using a mold, press gently against it; otherwise, lay it flat on the prepared baking sheet.

Baking Instructions

Depending on your chosen method, bake until the cookies are lightly colored and tops are cracked. Allow cooling briefly on the pan before transferring to a wire rack to cool completely.