Moroccan cuisine · Desserts & Sweets

Ghriba Belboula

Crumbly barley cookies with sesame and anise that develop their signature cracked surface in the oven.

Ingredients · for 8 servings

• 200 g barley grits (belboula)
• 150 g flour
• 150 g sugar
• 150 ml sunflower oil
• 1 egg
• 1 tsp baking powder
• 1 tsp ground anise
• 3 tbsp sesame seeds
• 1 pinch salt

Instructions

1. Toast the barley grits and 2 tbsp sesame seeds in a dry pan over medium heat for 5 min, until fragrant and nutty, and let cool completely.
2. Mix the toasted grits, flour, sugar, baking powder, anise, and salt, then add the oil and egg.
3. Knead everything into a firm, slightly oily dough and let rest for 20 min, so the grits absorb moisture and the dough binds.
4. With damp hands, shape the dough into about 24 walnut-sized balls, roll them in the remaining sesame seeds, and space them out on a baking sheet lined with parchment.
5. Flatten the balls slightly and bake in a preheated 175 °C oven for 18–20 min, until the surface cracks finely and the edges turn light brown.
6. Let the cookies firm up on the baking sheet for 10 min, then cool on a rack and store in a tin.