But first, the delectable little cookies that go with the fruit salad. I'm not sure whether to call them cookies or biscuits because their taste and texture is like nothing I have ever tried before. They are an Algerian specialty called ghribia and are absolutely delicious. I have never made anything like them before.
And now for something completely different!
- 1/4 cup canola oil
- 1/4 cup (4 tbsp) butter
- 2 eggs
- 5 ounces powdered sugar
- 3 1/2 cups semolina flour
- 1/2 tsp baking powder
- Dash of salt
- 1/2 tsp vanilla
- Powdered sugar and cinnamon for dusting
Add the butter mixture and vanilla and mix until well blended. Add the dry ingredients and mix just enough to moisten the dough. The dough will look crumbly and soft.
Wet hands and shake off the excess water. Wet again as needed. Form the ghribia by pinching off balls of dough and forming a dome shape with your palms. Flatten the bottom of the cookie, arrange on the prepared baking sheet a little apart from each other, and sprinkle with a little of icing sugar and ground cinnamon.
Bake for 18-20 minutes. They should remain pale and will have a cracked top. Let them cool on a wire rack before moving them from the baking sheet.
Once the ghribia were done I turned my attention to the fruit salad. The choice of fruit is up to you. I used strawberries and blackberries that I purchased at Plum Market the other day. I can imagine using other varieties of berries depending on what is in season.
For fruit salad:
- Seasonal berries (strawberries, raspberries, blackberries, blueberries, etc)
- Granulated sugar, at least 1 tbsp, maybe more depending on taste
- Orange flower water, at least 1 tbsp depending on amount of fruit used