Ghoriba

Ghoriba
	Ghoriba biscuits
Alternative names	ghribia; ghraïba; ghriyyaba;
Type	cookie
Course	dessert
Region or state	Mashriq, Maghreb;
Associated national cuisine	Algerian, Moroccan, Tunisian,Libyan, Egyptian, Levant, Kuwait
Main ingredients	flour; sugar; butter; almonds;
Similar dishes	polvorón; qurabiya;
	Cookbook: Ghoriba; Media: Ghoriba;

A ghoriba (Arabic: غريبة‎, also spelled ghribia, ghraïba, or ghriyyaba) is a type of cookie prepared in the Maghreb, Egypt and other parts of the Arab world. It is a round, shortbread cookie made with flour, sugar, butter, and usually almonds. It is often served with Arabic coffee or Maghrebi mint tea. Ghoriba sometimes pronounce as Ghurayba, has been around in the Greater Syria area, Iraq and other Arab countries since ancient times.[1] They are similar to polvorones from Andalusia and qurabiya from Iran.[2][3][4]

Regional variations

Algeria

Ghribia (Algerian Arabic: غريبية‎) [5][6][7]

Ghribia with almonds
Ghribia with peanuts
Ghribia with walnuts
Ghribia with pistachios

Morocco

Ghoriba (Moroccan Arabic: غْرِيبَة)

Mlouwza, made with almonds and sugar flavored with orange flower water
Ghoriba bahla
Ghoriba dyal zite
Ghoriba mramla

Tunisia

Ghraïba (Tunisian Arabic: غريبة‎)

Ghraïba bidha, made with wheat flour
Ghraïba droô, made with sorghum flour
Ghraïba homs, made with chickpea flour

Libya

Ghoriba with peanuts
Ghoriba with almonds
Ghoriba with walnuts

Kuwait

Ghoriba with cardamom
Ghoriba with pistachio
Ghoriba with saffron

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References

Salloum, Habeeb (Feb 28, 2012). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. p. 138.
Williams, Stephanie (5 August 2012). "Lost and loving it in Morocco". Herald Sun. Retrieved 1 April 2015.
Kragen, Pam (19 March 2013). "Cookbook a love letter to Morocco". U-T San Diego. Retrieved 1 April 2015.
Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN 1-86450-024-7.
Labourdette, Jean-Paul; Auzias, Dominique (2012). Alger 2012-2013 (in French). Petit Futé. p. 61. Retrieved 1 April 2015.
Bellahsen, Fabien; Rouche, Daniel (2005). Délices de Tunisie (in French). Paris: EDL. ISBN 2-84690-243-7.
Talhouas, Nathalie; Bonnet, Élodie; Volpatti, Céline; Bizos, Didier (2010). Douceurs du Maghreb; Beyrouth : Albouraq (in French). ISBN 978-2-84161-485-1.

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[1] Salloum, Habeeb (Feb 28, 2012). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. p. 138.

[2] Williams, Stephanie (5 August 2012). "Lost and loving it in Morocco". Herald Sun. Retrieved 1 April 2015.

[3] Kragen, Pam (19 March 2013). "Cookbook a love letter to Morocco". U-T San Diego. Retrieved 1 April 2015.

[Hanger._C.-4] Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN 1-86450-024-7.

[5] Labourdette, Jean-Paul; Auzias, Dominique (2012). Alger 2012-2013 (in French). Petit Futé. p. 61. Retrieved 1 April 2015.

[6] Bellahsen, Fabien; Rouche, Daniel (2005). Délices de Tunisie (in French). Paris: EDL. ISBN 2-84690-243-7.

[7] Talhouas, Nathalie; Bonnet, Élodie; Volpatti, Céline; Bizos, Didier (2010). Douceurs du Maghreb; Beyrouth : Albouraq (in French). ISBN 978-2-84161-485-1.