John Myers
Peanut Ghribias
The perfect peanut ghribias recipe with a picture and simple step-by-step instructions.
- 1 Glas – 175 ml
- 400 g Roasted and salted peanuts
- 1 Glass Sugar
- 1 Glass Oil or (0.5 glass of oil & 0.5 glass of melted butter)
- 1 tsp Cinnamon
- Flour as needed
- Also:
- Icing sugar to roll
- Put the peanuts with the sugar in a blender and chop them up.
- Put the whole thing in a bowl and mix with the oil (or oil – butter mixture) and the cinnamon.
- Now knead in the flour until you have a malleable dough. The dough should no longer stick to your fingers.
- Preheat the oven to 180 degrees (fan oven 160 degrees) and line 3 baking trays with baking paper.
- Shape the walnut dough into large balls and roll them into rolls. I took both. I made balls as well as rolls.
- Place these on the trays with a little space and bake them one after the other in the preheated oven for 25-30 minutes until light brown. Don’t let it get too dark.
- Cool on the tray as they are still soft. Even when cold, they are very brittle
- Now roll carefully in powdered sugar and store in an airtight container.
- In Morocco they are wrapped in white paper like candy.
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