Wheat Ghoribas with coconut and sesame seeds
My sister in law Hafida taught me how to make these delicious and healthy cookies. Hafida is the nicest, most giving person I have ever met. If we could be made out of something other than flesh and blood, I would say she is made out of dates and honey. I love her so much, may she be rewarded for her kindness...
2 cups coconut (unsweetened)
1 cup sugar
1 1/4 cups wheat flour (not fine wheat)
1 1/2 cups sesame seeds
1 cup oil
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg (beated)
3/4 cup powder sugar
Preheat oven to 350*...
In a large bowl combine sugar and eggs, beat until well blended. Add oil, cinnamon, and baking powder and continue to mix. Add sesame seeds and coconut and mix well by hand. Now you can add you wheat flour, mix until well combined. Oil your hands before you begin to form your cookies. Squeeze a small amount of dough into your hands, and roll into walnut size balls, flatten slightly (just enough to make a fat disc, if you flatten too much the cookie will expand and you will not get the nice cracks that will form on the Ghoriba). Dip one side of the cookie into the egg mix and then dip the same side into your powder sugar. Make sure to have 2 flat plates, one with your beeted egg and the other with the powder sugar. These cookies are really light, so make sure to roll well enough to compact the dough. Bake in a preheated oven for approximately 12-15 minutes or until the cookies have slightly browned and cracks have formed on the cookie.
My sister in laws hand as she mixes the cookie dough in a tagine..