welcome to today's cooking episode where we're preparing some moroccan cookies called gariba and
today we're making gariba de coco like coconut yes with the recipe from cooking with alia yeah i try
to look up look up recipes and each is a little bit different so i guess it's not really about the
the amount of ingredients i guess you can choose the one that fits you the best and just around um
so yeah we have all the ingredients here semolina flour which i never used before
i hope it's the right one we had a fine and a bit more coarse semolina i don't know what
we have here is this fine oh it feels very fine of course yeah wow i hate to see fine
you know what is fine fine flour yeah it's very well i guess it's like powdered sugar almost it's
very light so i hope we have the right semolina a coconut so i choose this recipe because it's
easy enough and because it's with coconut which is one of my favorite ingredients
for the desserts and also because it's with semolina i never cooked with semolina before
so i will mix all the ingredients we have semolina and coconut here
i wish to eggs here all right all whisked yeah it smells like coconut already yeah
we have baking powder and lolita sugar i'm just gonna use both the whole packet
this package is small anyways a pinch of salt whatever pinch is for you and then the recipe
calls for powdered sugar as well powdered sugar i'm not gonna add too much because
you have to save some sugar for later for on top
yeah and that's it a little bit of oil not too much because you want to have the certain
consistency of the dough andrea's the master baker in this house yeah she's always making a nice
experimenting as you can see we don't have scale or anything like that or the fancy equipment so
measurement cups measurement cups or like the thing for the eggs and everything
this is something i never really realized i don't use measuring cups in morocco
in the usa very american thing yeah measuring cups so you wanted to be able to make like
cookies like this right so you just have to reach the dough so you mix the dough until you are able
to make cookies to design cookies be like a walnut are you forgetting something wait okay
okay i think it's still a little bit dry i'm just gonna add a couple of drops of oil
you can also use butter but it's just faster and easier or otherwise i prefer butter in
my recipes especially when baking it's kind of dry still try let's see what aliyah says
um because we have to for 30 minutes it dries out and that's it mix all the dry ingredients
you can replace the vegetable oil with melted butter mix all the ingredients
cover the glue with the plastic wrap and let it sit on your counter for 30 minutes okay
i'll just mix it a little bit more i still see like
parts of sugar that they don't want to dissolve so i'm just gonna remove this
it has to rest for 30 minutes you see now the dough is like together i don't really know if you
call this a dough a batter not very doughy yeah this looks like a beer bottle but it's water of
orange blossoms made here in morocco this was six or seven dirham i always thought it was
more expensive because it looks so fancy like i guess it's just water mostly with orange blossoms
i don't know i don't know this doesn't work i'm just gonna color it cover it with the towel
there you go and we'll see you in half an hour
are you right we're gonna finally open your orange water yeah um excuse me i'm trying to make a video
here oh but it is like beer i don't it's like so funny the only thing you see in europe in these
bottles is beer and here you only see orange blossom like how are we gonna open this okay
that's your job something i learned in college you hold it tight you put the lighter in between
where your your skin is in the ball cap and you push them doesn't work with cheap lighters
though i've had one explode on me before oh no it smells like moroccan desserts like gazelle
really but not like rose water stop oh yeah it's like very perfumey it's perfumey i don't know if
this one is for cookies or no yeah yeah yeah i'm sure he said it was i'm gonna mix it with water
then we're gonna do it all this water that's all you need yeah because you i don't know because
just gotta drink it if you don't have a orange water you can just use
water and then we're gonna add some sugar here let's see it looks still oh no so first water
checking the cat out of here can't handle the cooking
yeah let's see this walnut technique yeah it goes good with the water because you see the
dough is still a bit like drying but then you add some water
and then a little bit of sugar
that's too much do you like a lot of sugar
what do you think all right the cat can't handle the kitchen
you're getting kicked out you're done you like to try to make walnuts no no no i'm gonna leave this
to the master baker here why it's fun i'm gonna keep my hands clean it's fun i'm okay i'm filming
and then again people use baking sheets but i just put some butter and we're gonna continue
until all this is done i could use some help too who's going to film then you're going
to feel me doing it i think is going to film you're going to feel me doing all the cookies
yes gently's gone so yeah you can see it goes together really nice
i need that rose water flip or the orange flower water no because like when you
squeeze it sticks together i like the orange flower water you want yeah of course okay yeah
what do you mean that's the whole thing no yeah it's what makes moroccan cookies so distinct like
this is an ingredient we definitely don't use in cookies in america sugar yes flower yes eggs yes
coconuts sometimes do you use semolina in cookies i don't know i don't bake enough cookies
i eat lots of cookies from beckham yeah you're gonna eat a lot of cookies today probably this
looks like dinner to me cookies for dinner that sounds so kevin cookies and milk go buy some milk
last one wow look perfect amount for the this tray and i didn't use any measurements
no more than 10 minutes until cookies get like a little bit golden brown
uh some are brown on top i think they're done huh i'd rather not burn them i think
they're getting brown on top they smell good how do we tell when they're done
you think they are done yeah it's been 14 15 minutes you said they needed 12 they're
brown on top 10 to 12. okay let's you we have to wait for them to cool down okay i made cookies
hey guys you're supposed to film the reaction though isn't that the whole point of this you're
just diving into the cookies you have to try first what do you mean you already tried it what do you
mean i have to try first i like it because it's not too sweet and it's full of coconut
but i'm still not sure about semolina i think it should be like the other one let me try it
you don't like my cookies excuse me
excuse me all right melvin come have a cookie
but you are fasting yeah i'm a faster you're faster you are not too fast
i didn't like your reaction i want you to make another reaction the cookies are very good andrea
it seems so simple come on now eat some
cookies half an hour one hour right yeah sorry there'll be some left
a lot of coconuts inside yeah perfect it's not a cake it's a cookie it's supposed to be
and it's still hot yeah it's good he likes my cookies way more than you do
i'm gonna try it again i'm gonna try it again maybe you get another good one
the same reaction he loves you it's okay i do but they're dry you know
they are cookies they're supposed to be dry it's not a cake
um i like your reaction yeah you like it
no i'll eat them but should we go to the bakery and buy from the bakery so you have
something to do there's nothing left let's go yeah almost there's only you know the
wow we heard palmier yeah yeah are you trying to play nice now
would you recommend the cookies
okay
uh i think we need the fine semolina flour some tea with some tea some tea would be good
yeah i'll take one more it's so good you're lucky
yeah yeah i would like to be like hill thank you you want some cookies
and that's a wrap for today's cookie episode how did the slovenian do cooking griba
she said she's not in the mood to do a conclusion so i'm on my own here on the roof with my tea
uh if this is a good recipe let us know any improvements what's your favorite moroccan cookie
made it to this point definitely subscribe drop a comment constructive criticism
remember to treat each other nicely even if we have different points of view or opinions