Hi,
Well suppose since I live here and am a chef I should pass on this info, although I don't know if you can get the ingredients for all the recipies in the UK but here goes...
There are four types of these little dry shortbread type biscuits.
Gheraiba Semid.(old method)
600g fine semolina
200g unsalted butter or smen (this is a type of ghee or clarified butter)
200g Sugar.
cream sugar and butter until light and fluffy.
gradually add the semolina litle by little until you have a firm dough.
take a small ball of dough the size of an egg and using your hands shape ino a cone bake on a floured or lined baking tray in a medium oven 170c for 25-30 mins or until golden brown.
Gheraiba Farina
600g flour (plain)
200g unsalted butter or smen
200g sugar.
prepare as above.
Keaab ghezal bil homs
500g chickpea flour.
165gsifted plain flour,
250g unsalted butter or smen melted.
200g castor sugar
pinch of salt.
mix dry ingredients in a bowl make a well in the centre and add the melted butter work in until you have a firm but pliable dough.
dived mixture into four roll each piece into a sausage shape about 1cm thick and cut into finger size pieces
bake at 170c on a lined tray for 15-20 mins allow to cool and store in layers in an airtight container.
Keaab ghezal droo
500g sorghum
165g sifted plain flour
250g castor sugar
pinch of salt
250g butter melted
180cl oil
Mix dry ingredients together make a well in the centre, add melted butter to the oil mix and add to the dry ingredients mixing quickly until you have a firm dough then continue exactly as above.
I hope this is what you needed and that you enjoy making them.
Suzi
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