Libyan Ghraiba

i think this type of sweets or desserts is well known in most Arab countries, most of them make Ghraiba but its different from country to another, ingredients and techniques are the reason behind this deference.

its well known as an easy to make dessert yet so tricky to get it perfectly done, as for the Libyan Ghriaba is has to be a bit hard when you take a bite, melts in your mouth and the more it cracks while baking the better it is and your ghraiba is considered a success.

for me i had to go through many recipes, yes yes the ingredients are way too simple but super tricky in the measuring and mixing, add to that it needs kneading to make it cracks!!!! FINALLY i came up with this recipe then me and my mother created a trick to make it needs less kneading ! i have to admit the architect in me and my mother works in the kitchen too lol.

anyways, follow my recipe and i guarantee you a 100% best Libyan traditional Ghraiba ever ! then all you need to enjoy it is a cup of Arabic coffee and let them both melt in your mouth ! MAGIC.

Method: 

Mix dry ingredients together in a large bowl, in a separate bowl mix the oil and ghee, add to the dry ingredients gradually until you get a crumbly ball of dough.

Wrap and place the dough in the refrigerator for 30 minutes for it to firm, take it out and knead it until the dough becomes pale and soft instead of crumbly.

Preheat oven to 160C, rack in the middle, prepare a baking tray with a piece of parchment paper.

Shape the dough into small balls, place on the prepared tray, add a drop of orange blossom on each ball then press an almond on the canter of it.

Bake the Ghraiba until it cracks and starts to get the golden color.

الطريقة :

 نخلطوا المواد الجافة الاول و نخلطوا السمن و الزيت مع بعض بعدين انضيفوهم بالشوية عالدقيق لين تتكون عندنا عجينة تتكور بس تتفتف شوية و السبب في الاضافة التدريجية هو اختلاف نوع الدقيق يعني مرات الدقيق يمص السوائل اكثر من غيره.

نحطوا العجينة في الثلاجة مدة 30 دقيقة عشان تمسك شوية و تكون اسهل في الدعك ( العجن ) و ندعكوها كويس لين تولي رطبة و لونها مبيض.

نسخنوا  الفرن على 160 درجة مئوية و نحطوا الرف في النص و نجخزا طاجين بورق زبدة.

نشكلوها كور و نستفوها في طاجين و نحطوا قطرة ماء زهر على كل غريبة ونرصوا لوزة فوقها.

نطيبوها بنار من فوق الاول عشان تتفتح ( تتشقق) بعدين نار فوق و لوطة لين تتحمر شوية بس .

follow the recipe step by step by watching it on my Instagram highlights

تقدروا تشوفو خطوات التحضير على الانستجرام في خانة الهاي لايت