[ENG] Tempting Moroccan Peanut Crinkle Cookies (Ghriba) Recipe | Flavors of Morocco скачать в хорошем качестве

[ENG] Tempting Moroccan Peanut Crinkle Cookies (Ghriba) Recipe | Flavors of Morocco

For more Flavors of Morocco: https://flavorsofmorocco.com/ Follow us on Instagram @Flavors.of.Morocco   / flavors.of.morocco   Still haven’t subscribed to Flavors of Morocco on YouTube? / / @flavorsofmorocco8403 ------------------------------------------ ABOUT FLAVORS OF MOROCCO: Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are. ------------------------------------------ Ghriba is a popular Moroccan cookie that is served during Eid and for special occasions, such as weddings and baptisms. It is also commonly served in the afternoon alongside the classic Moroccan cup of mint tea! Ghriba, which translates to "strange" in Arabic, is a circular cookie that is famous for its signature (strange) cracked look. There are many types of Ghriba; the most popular one is known as Ghriba Behla, and is made with all purpose. The other popular variations are made using homemade nut flours (usually almonds or peanuts.) The nut Ghribas are then dipped in a mixture powdered sugar and cornstarch, then baked to acheive that perfectly cracked look. The Ghriba in this video is made with peanuts. It is commonly referred to as "maalka," which translates to "sticky" in Moroccan dialect. The name refers to the delicate and chewy molasses-like texture of the cookie, which melts in the mouth, and pairs perfectly with a hot cup of tea. Ingredients: 250g (1/2 lb) small sized raw peanuts with the skin on 75g (1/3 cup) white granulated sugar 4g (1 teaspoon) baking powder 1 pinch of salt 1 tablespoon apricot jam 3g (1 teaspoon) orange blossom sugar (or replace with 1 tablespoons orange blossom water) 1 tablespoon orange blossom water 1 medium egg For shaping the ghriba 120g (1 cup) special icing sugar (replace with 100g (1/2 cup + 3 tablespoons) icing sugar + 20g (3 tablespoons) cornstarch + 1g (1/4 teaspoon) baking powder) 4 tablespoons orange blossom water Steps: Step 1: Preparing the Ghriba 1- Preheat the oven to 160°C / 320°F making sure to turn on both the bottom and the grill (top part) of the oven. 2- Place the peanuts on a baking sheet covered with baking paper, then bake in the middle of the oven for 15 minutes. 3- Once done, set the peanuts aside to cool completely. 4- Place the peanuts and sugar in a blender, then blend until the sugar has completely dissolved, but the peanuts are still slightly rough to the touch. 5- Place the peanuts mixture in a large bowl. Add the salt, baking powder, orange blossom sugar and water, and apricot jam, then mix by hand until well combined. 6- Add the egg, then mix to form a sticky dough. 7- Cover the dough with plastic wrap, then set it aside to rest for 10 minutes. 8- In the meantime, preheat the oven to 180°C / 356°F making sure once again to turn on both the bottom and the grill parts of the oven. Step 2: Shaping the Ghriba 1- Dip your hands in the orange blossom water, then form small balls of dough of about 20g (0.7 ounces) or the size of a walnut. 2- Roll the Ghriba balls in the special icing sugar until they are completely covered, then place them on a baking sheet lined with baking paper. Make sure to leave some space in between the cookies as they will expand while baking! 3- Place the tray in the top part of the oven, then bake for 4 minutes or until cracks start to appear on top of the cookie. 4- Quickly move the tray to the lower half of the oven, then bake for another 6 minutes. 5- Leave the cookies in the tray, and set them aside to cool completely before serving. When the cookies are still warm, they are very soft and easy to break, as they cool down, they will become sticky (hence the name maalka!) 00:00 INTRO 00:18 STEP 1 : Roasting the peanuts 01:29 STEP 2 : Preparing the ghriba dough 05:09 STEP 3 : Forming the ghriba 07:09 STEP 4 : Baking the ghriba