For Ramadan this year I decided to re-make several traditional Moroccan pastries. Usually MarocBaba’s mom sends us a big box of Moroccan cookies. The problem with that is they all have gluten. Between MarocBaba’s celiac disease and my difficulty eating gluten after gastric sleeve surgery we’re pretty much a non-wheat home. The only thing to do is to make all of our favorite sweets gluten-free. I’ve shared my recipes for vanilla, almond, and preserved lemon ghriba and pistachio rosewater ghriba – they’re our favorites. These are a little different.
Ghriba are traditionally made a lot of different ways. There are many different variations depending on region of the country, country (they’re made all over the Middle East and North Africa), and family. That being said, I’ve never seen or heard of the variations I’ve created. With this cookie, I wanted to make something that incorporated ginger. When I first started making Moroccan food I was very light-handed with ginger – or omitted it completely. I learned that it’s one of the most important flavors in Moroccan cooking. So this cookie is really an homage to that experience.