{"id":9363,"date":"2026-05-09T08:45:32","date_gmt":"2026-05-09T08:45:32","guid":{"rendered":"https:\/\/auctionafrique.co.uk\/2026\/05\/09\/moroccan-shortbread-cookie-recipe-ghoriba-bahla\/"},"modified":"2026-05-09T08:45:32","modified_gmt":"2026-05-09T08:45:32","slug":"moroccan-shortbread-cookie-recipe-ghoriba-bahla","status":"publish","type":"post","link":"https:\/\/auctionafrique.co.uk\/ar\/2026\/05\/09\/moroccan-shortbread-cookie-recipe-ghoriba-bahla\/","title":{"rendered":"Moroccan Shortbread Cookie Recipe – Ghoriba Bahla"},"content":{"rendered":"


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These Moroccan shortbread cookies have a pleasantly surprising crunch and great flavor, thanks to the dough\u2019s sandy texture and now-traditional additions of toasted sesame seeds and almonds. <\/p>\n

They\u2019re a family favorite in many Moroccan homes, and so deliciously crumbly that you\u2019ll probably want to hold a napkin under the cookie when you bite!<\/p>\n

Cracks in the surface of the cookie have led to the cookies being known as\u00a0ghoriba bahla<\/em>\u00a0(ghriba behla<\/em>), a name which loosely translates to \u201csilly\u201d cookies but really means \u201csilly stranger.\u201d <\/p>\n

Others may offer you a different translation. For example, a Moroccan tour guide I work with refers to bahla as \u201cstupid\u201d cookies, such a funny description that her guests often want to try them! <\/p>\n

The word ghoriba itself means stranger and is used to refer to a number of round Moroccan cookies which are traditionally shaped by hand. For this particular version, the cracks are essential in order for the cookie to earn its name of silly, or bahla; otherwise, it is simply a ghoriba.<\/p>\n

How to Make Bahla Shortbread Cookies<\/span><\/h2>\n

But now let\u2019s move on to see how to make the\u00a0bahla<\/em> cookies with their requisite crackled surface. The photos below will walk you through the process. The printable recipe appears at the end of the post.<\/p>\n

The Ingredients<\/span><\/h3>\n
\"Overhead\"Overhead
The ingredients used to make Moroccan shortbread cookies known as ghoriba bahla. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

As is the case with many shortbread cookie recipes, the ingredient list for ghoriba bahla is not long. It\u2019s always easiest to measure out ingredients before you begin mixing. <\/p>\n

This shortbread uses a mix of unsalted butter and vegetable oil, granulated sugar, flour, baking powder, vanilla sugar, and a pinch of salt. For traditional flavor and crunch, I add a half cup of toasted unhulled sesame seeds. <\/p>\n

I could use toasted and ground almonds instead, or a mix of sesame and almonds. Ground pecans would also be fabulous, but pecans are not traditional. <\/p>\n

Begin Mixing the Dough<\/span><\/h3>\n
\"Overhead\"Overhead
Start by mixing the cookie dough by hand. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Begin by combining the sugar, unsalted butter, and vegetable oil in a large bowl. A heavy wooden spoon will make short work of this task, but use your hands if you prefer. In fact, using your hands is most traditional!<\/p>\n

Next mix in the sesame (and almonds, if using), vanilla sugar, and salt. If you\u2019re using liquid vanilla extract instead of vanilla sugar, it can be added with the wet ingredients in the next step.<\/p>\n

Work the Flour Into the Dough<\/span><\/h3>\n
\"A\"A
Begin working the flour and baking powder into the dough by hand. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Time to mix in the flour and baking powder. Do this in increments, adding the baking powder with the first addition of flour.<\/p>\n

You might not need all of the flour, and this step is best done by hand since the dough will become increasingly stiff and crumbly. <\/p>\n

My bowl is big enough to accommodate my hands, but many Moroccan cooks prefer to use a large wide, shallow dish called a gsaa<\/em> when mixing cookie dough. A gsaa is also used when making and serving couscous<\/a> or mixing and kneading dough for Moroccan bread<\/a>.<\/p>\n

Knead by Hand or With a Stand Mixer<\/span><\/h3>\n
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Knead the dough in a mixer for 10 minutes or by hand for 20 minutes. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

With enough flour mixed in, the dough should now be too crumbly to pack well. To make it manageable, it must be kneaded and mixed further.<\/p>\n

You can do this by hand for a good 20 minutes or longer\u00a0\u2013\u00a0indeed many Moroccans would insist on hand kneading\u00a0\u2013\u00a0but a\u00a0stand mixer with paddle attachment<\/a>\"\"\"\" at low speed takes only 10 minutes and will leave you free to clean up or do something else.<\/p>\n

The Dough Is Ready<\/span><\/h3>\n
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This is how the Moroccan shortbread cookie dough should look. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

So what is the correct texture of the dough after kneading? Well, it should resemble what\u2019s shown here\u00a0\u2013\u00a0dry enough to crumble between your fingers yet moist enough to easily squeeze and mold into a pliable ball.<\/p>\n

If the dough does not have this texture toward the end of your 10-minute kneading, an adjustment will need to be made.<\/p>\n

If it\u2019s too dry and crumbly, work in a tablespoon of oil. If it\u2019s too moist and has formed a uniform mass, work in a little more flour.\u00a0In either case, continue kneading long enough to fully incorporate your addition.<\/p>\n

Now it\u2019s time to move on to shaping and baking.<\/p>\n

The Bakeware \u2013 Special Ghoriba Mold or Regular Pan<\/span><\/h3>\n
\"Photo\"Photo
Moroccan shortbread cookies are often baked on the special ghoriba baking sheet shown here. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

The traditional pan for making\u00a0ghoriba bahla<\/em>\u00a0is a molded baking sheet like the one shown here. <\/p>\n

It\u2019s large enough to make a full batch of the shortbread cookies, and although it\u2019s not a must, using it will allow the cookies to bake with a desirably concave, cup-shaped bottom.<\/p>\n

If you don\u2019t have the mold, a regular\u00a0baking sheet\u00a0will work fine, although your cookies will, of course, have a flat bottom.<\/p>\n

Neither pan requires greasing, but I\u2019m using parchment paper\u00a0for the regular pan for the sake of easy cleanup.<\/p>\n

Preheat Your Oven<\/span><\/h3>\n

There are two baking methods to choose from. Select one or plan to try both to see which you like better:<\/p>\n