{"id":5908,"date":"2026-06-06T17:53:34","date_gmt":"2026-06-06T17:53:34","guid":{"rendered":"https:\/\/beldify.store\/moroccan-shortbread-cookie-recipe-ghoriba-bahla\/"},"modified":"2026-06-15T17:52:54","modified_gmt":"2026-06-15T17:52:54","slug":"ghoriba-bahla-sables-fondants-craqueles","status":"publish","type":"post","link":"https:\/\/beldify.store\/en\/ghoriba-bahla-sables-fondants-craqueles\/","title":{"rendered":"Ghoriba bahla : les sabl\u00e9s fondants et craquel\u00e9s"},"content":{"rendered":"<p>Son nom pr\u00eate \u00e0 sourire : <em>bahla<\/em> signifie \u00ab la simplette \u00bb, \u00ab la rustique \u00bb. Et c&rsquo;est vrai que la <strong>ghoriba bahla<\/strong> n&rsquo;a l&rsquo;air de rien \u2014 un petit d\u00f4me beige, fendill\u00e9 sur le dessus. Mais d\u00e8s la premi\u00e8re bouch\u00e9e, elle fond et s&rsquo;effrite \u00e0 la fois, sabl\u00e9e comme aucune autre. C&rsquo;est la reine discr\u00e8te du plateau de th\u00e9.<\/p>\n<h2>Le secret est dans la fissure<\/h2>\n<p>Une ghoriba r\u00e9ussie se reconna\u00eet \u00e0 ses craquelures, ces jolies fentes qui s&rsquo;ouvrent \u00e0 la cuisson. Elles ne s&rsquo;obtiennent ni par hasard ni en travaillant trop la p\u00e2te : au contraire, plus on la manipule, plus la ghoriba devient dure. Douceur et repos sont les ma\u00eetres mots.<\/p>\n<h2>Les ingr\u00e9dients<\/h2>\n<ul>\n<li>500 g of flour<\/li>\n<li>200 g de sucre glace<\/li>\n<li>150 ml d&rsquo;huile (ou moiti\u00e9 huile, moiti\u00e9 beurre fondu)<\/li>\n<li>1 sachet of baking powder<\/li>\n<li>Graines de s\u00e9same torr\u00e9fi\u00e9es, un peu de cannelle<\/li>\n<\/ul>\n<h2>La pr\u00e9paration<\/h2>\n<ol>\n<li>M\u00e9langez du bout des doigts la farine, le sucre, la levure et la cannelle, puis incorporez l&rsquo;huile peu \u00e0 peu jusqu&rsquo;\u00e0 former une p\u00e2te souple, sans la p\u00e9trir.<\/li>\n<li>Laissez-la reposer une trentaine de minutes.<\/li>\n<li>Fa\u00e7onnez des boules, roulez-les dans le s\u00e9same et aplatissez-les l\u00e9g\u00e8rement sur la plaque, bien espac\u00e9es.<\/li>\n<li>Enfournez \u00e0 170 \u00b0C une quinzaine de minutes : les ghoriba doivent rester claires et se fendiller sur le dessus.<\/li>\n<\/ol>\n<h3>Si elles ne se fissurent pas<\/h3>\n<p>C&rsquo;est souvent que la p\u00e2te a \u00e9t\u00e9 trop travaill\u00e9e ou qu&rsquo;elle manque de mati\u00e8re grasse. La prochaine fois, all\u00e9gez la main et laissez le repos faire son \u0153uvre. Servez ces sabl\u00e9s avec <a href=\"https:\/\/beldify.store\/en\/the-a-la-menthe-marocain-rituel-recette\/\" style=\"color:#1f8a34;text-decoration:underline\">un th\u00e9 \u00e0 la menthe<\/a> ; ils compl\u00e8tent id\u00e9alement un plateau aux c\u00f4t\u00e9s <a href=\"https:\/\/beldify.store\/en\/cornes-de-gazelle-kaab-el-ghazal-amande\/\" style=\"color:#1f8a34;text-decoration:underline\">des cornes de gazelle \u00e0 la p\u00e2te d&rsquo;amande<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>La ghoriba bahla, sable marocain fondant et craquele, fond dans la bouche et accompagne le the. La recette facile et le secret de ses fissures dorees.<\/p>","protected":false},"author":1,"featured_media":5909,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-5908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ghoriba bahla : les sables fondants et craqueles<\/title>\n<meta name=\"description\" content=\"La ghoriba bahla, sable marocain fondant et craquele, fond dans la bouche et accompagne le the. 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