ニューヨーク・タイムズのインスタグラム(nytimes) - 8月22日 22時00分

One bowl. No flour. A crackly, chewy outside and a tender inside. Ghriba is a type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless — but the most popular varieties are almond, coconut and walnut. Make @mymoroccanfood's rose and almond ghriba with the link in bio, and follow @nytcooking. Photo by @mymoroccanfood

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