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Walnut and Matcha Ghriba

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We like anything as long as it contains matcha. Isn’t that so? So I thought the time had come to acquaint matcha with Moroccan heating. What’s more, what else than the most flexible treat, otherwise known as « ghriba » to use as a first matcha-tizing/Moroccan preparing test?

Truly, ghriba is the insignia of Moroccan preparing. There is a zillion sorts of ghribas, the larger part of them are secured with powdered sugar and the fundamental regular ones are almond, coconut and walnut. Formulas regularly shift contingent upon the locale or the family however they all make them thing in like manner: they are altogether split and chewy within.

Walnut ghribas resemble improved and delicious variants of energy balls and with matcha, well, they just show signs of improvement. The formula is extremely basic and snappy and in the event that you like matcha/green tea you will love it. (Furthermore, on the off chance that you don’t simply dispose of it from the formula and make fundamental walnut Moroccan treats!)

INGREDIENTS :

  • 150 gr walnut powder (check to notes to see how to make your own walnut flour)
  • 100 gr almond powder
  • 80 gr caster sugar
  • ½ tablespoon unsalted butter, softened
  • ½ tablespoon apricot jam
  • 1 tablespoon matcha green tea powder
  • 1 large egg
  • 1 heaped teaspoon baking powder
  • 150 gr icing sugar to coat the cookies

INSTRUCTION :

  1. • Preheat oven to 180 C (350 F).
  2. • In a large bowl, use your hands or a large spatula to mix all the ingredients together except the icing sugar until you obtain a smooth (and slightly sticky) dough.
  3. • Use your hands to divide the dough into 12 balls (3 cm, 1 inch diameter).
  4. • Roll each dough ball in icing sugar until completely coated. (You can discard the remaining icing sugar if any or keep it for another recipe.)
  5. • Transfer the cookies on a lined baking tray and lightly press each cookie (do not flatten the cookies completely).
  6. • Place in the oven and bake for 10 to 13 minutes, until the cookies are cracked and firm on the outside.
  7. • Wait 15 minutes for the cookies to cool down before transferring them to a wire rack to cool completely, otherwise you might damage them.
  8. • Enjoy with Moroccan tea!
Walnut and Matcha Ghriba - Gluten free
Walnut and Matcha Ghriba – Gluten free

Notes

Directions to make walnut powder: transfer chopped walnuts into a food processor and process until you obtain a flour consistency. Make sure not too over process them otherwise you will obtain walnut butter.

Keep the cookies in an airtight container to prevent from drying out for up to 10 days.

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