What is Ghriba?
Ghriba (also known as ghoriba, ghribia, or ghriyyaba), is a type of shortbread cookie, popular in many Arab countries, although they are most classically associated with Morocco. At its base, the cookie is made with butter, sugar, flour, and nuts, although many variations exist. Here, we made ours with coconut, rose water, lemon zest, and pistachios. We loved this blend of these flavors and were snacking on these cookies for a week straight (they store well in the refrigerator). And since they are nutty and crunchy, make sure to eat them over a napkin or plate to avoid spilling crumbs! Let us know what you think of this recipe in the comments below or if you have any different takes on Ghriba with different ingredients.
Other Delicious Moroccan Recipes
Note that this post is part of a larger compilation of Moroccan recipes created by GradFood. So if you enjoyed this recipe for Coconut Lemon Ghriba, be sure to check out The Top 10 Authentic Moroccan Recipes. Here, we give an overview of Moroccan cuisine, discuss traditional Moroccan cooking techniques, and of course show you how to make our favorite delicious Moroccan meals like Shakshuka, Lamb & Apricot Tagine, and much more!
Coconut Lemon Ghriba (Moroccan Cookies)
Ingredients
- 1 cup pistachios
- ¾ cup flour
- ½ cup coconut
- ½ cup sugar
- ½ tsp salt
- 1 tsp baking powder
- 4 egg yolks
- zest from 1 lemon
- 2 tsp rose water
- ¼ cup powdered sugar roughly
Instructions
- Use a food processor to blend the pistachios down into almost a powder. In a large bowl, mix together the ground pistachios, flour, coconut, sugar, salt, and baking powder.
- In another bowl, mix together the egg yolks, lemon zest, and rose water. Slowly incorporate the wet into dry ingredients.
- Scoop dough into roughly even-sized balls on a wax paper-lined baking sheet (this recipe will make ~10-18 depending on how big you make them) and gently press down on each. Use a sifter to sprinkle cookies with powdered sugar.
- Place this sheet in the freezer for 20 minutes or fridge for 2 hours. Preheat oven to 350 degrees.
- Transfer cookies to a parchment paper-lined baking sheet (better yet, just use silicone baking sheets) and bake for 10-14 minutes (depending on how large you made them) until slightly crispy on the outside.
- Let cool on a cooling rack.
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