Fans of Middle Eastern sweets know the struggle: you crave something buttery and fragrant, but you do not always want to face hot oil, sticky sugar syrups and a worktop glued for days. A Moroccan home cook’s shortcut is now gaining attention online: tiny round biscuits called ghriybas dial zit, crunchy on the outside, soft inside, ready in around a quarter of an hour and gentle on both your schedule and your kitchen.
What are ghriybas dial zit?
Ghriybas dial zit are small Moroccan biscuits made mainly with flour, oil and almonds. They are part of the large “ghriba” family of crumbly cookies served with tea across North Africa.
Unlike many Middle Eastern pastries, these biscuits bake in the oven, with no frying and no sugar syrup at all.
The name roughly means “oil ghribas”, a nod to the fact that they use neutral vegetable oil instead of butter or ghee. That single detail makes them lighter, faster to mix, and more practical when you do not have softened butter on hand.
Texture is their biggest strength. The outside sets into a thin crust, while the centre stays almost melt-in-the-mouth thanks to ground almonds and icing sugar. They sit somewhere between a shortbread and a soft cookie, but with the floral nuttiness people associate with Middle Eastern pastries.
Ingredients: the 1-glass formula
The original recipe popularised by cook Karima El Makhloufi uses a simple “glass” as the measuring tool. Any identical cup or tumbler works, as long as you keep the proportions the same.
The basic rule is easy to remember: as much oil as sugar, twice as much flour.
Base ingredients for about 20 biscuits
- 1 glass sunflower oil
- 1 glass icing (powdered) sugar
- 2 glasses plain flour
- 1/2 glass ground almonds
- 1 tsp baking powder
- 1 tbsp toasted sesame seeds (optional)
Sunflower oil is used for its neutral taste, but any light, neutral oil such as grapeseed or light vegetable oil can be used. Extra-virgin olive oil gives too strong a flavour here and can dominate the delicate almond note.
How the texture works
The icing sugar dissolves quickly in oil, creating a smooth base. Flour then builds structure, while ground almonds soften the crumb. Baking powder adds a slight lift, just enough to crack the surface and keep the centre from turning dense.
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| Ingredient | Role in the biscuit |
|---|---|
| Sunflower oil | Replaces butter, adds moisture and tenderness |
| Icing sugar | Sweetens and helps create a fine, melt-in-mouth crumb |
| Flour | Forms the structure so the biscuit holds shape |
| Ground almonds | Adds flavour, richness and softness to the centre |
| Baking powder | Gives lightness and avoids a heavy, compact texture |
| Toasted sesame seeds | Bring a light crunch and a nutty aroma |
Step-by-step: ready in about 15 minutes
The method is almost suspiciously simple. There is no mixer, no chilling time and no special moulds.
Mixing the dough
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine the oil and icing sugar until smooth.
- Add ground almonds, baking powder and sesame seeds, if using.
- Add the flour gradually, mixing with a spatula or your hand.
The aim is a soft, malleable dough. It should hold together when rolled, without sticking badly to your fingers, and without crumbling apart. Because flours absorb liquid differently, you might need slightly less or slightly more than the indicated quantity.
If the dough cracks when rolled, add a teaspoon of oil. If it feels greasy and loose, sprinkle in a little extra flour.
Shaping and baking
- Pinch walnut-sized portions, around 20 g each, and roll into balls.
- Place on a baking tray lined with parchment, leaving space between them.
- Gently press your fingertip or the back of a spoon into the centre of each ball to create a shallow dip.
- Bake for 8–10 minutes. The biscuits should stay pale, not golden.
This pale colour is non-negotiable. In this recipe, colour equals dryness.
Once the edges start browning, the risk is a hard, dry interior instead of a soft, almost fudgy centre.
Leave the biscuits to cool on a rack. They firm up as they cool, so do not judge the final texture while they are still hot and fragile.
Serving ideas: from plain to decadent
Traditionally, ghriybas dial zit are served plain with mint tea or coffee. The faint almond flavour and subtle sweetness make them easy to pair with almost any drink.
For a richer version, the central dip can be filled after baking:
- dark chocolate ganache or simply melted chocolate
- thick caramel, such as salted butter caramel or date caramel
- orange marmalade or apricot jam for a fruity note
- tahini mixed with honey for a stronger Middle Eastern profile
They also work well alongside a fruit salad or a scoop of vanilla ice cream for a quick dessert plate when you have guests.
Why this recipe suits busy home cooks
Many classic Middle Eastern treats – from baklava to makrout – call for deep-frying or simmering sugar syrups. That takes time, attention and plenty of washing up. Ghriybas dial zit sidestep most of those obstacles.
One bowl, one spoon, one tray: the entire recipe can be made from start to finish without specialist equipment.
The dough contains no eggs, so it avoids the risk of curdled mixtures or scrambled egg bits. That also makes it useful when you need a last-minute sweet but have run out of eggs.
The oil-based dough keeps better than butter-rich biscuits in warm kitchens. In an airtight tin, these biscuits stay pleasant for several days, making them a handy make-ahead option for Eid, family gatherings or office treats.
Variations and flavour twists
Once the basic method is mastered, small tweaks can change their character without adding complication:
- Stir in a teaspoon of orange blossom water for a floral note.
- Swap half the ground almonds for ground hazelnuts or pistachios.
- Roll the balls in icing sugar before baking for a crackled, snowed effect.
- Add a pinch of cinnamon or cardamom for a spiced version.
For a slightly more rustic result, use unblanched ground almonds, which will add tiny brown specks and a deeper nuttiness. Just keep the quantities the same to preserve the balance of moisture and structure.
Understanding Middle Eastern biscuit culture
In North African and Middle Eastern homes, small biscuits like these carry a social role. They appear at celebrations, during religious festivals and at casual afternoon tea visits. A plate of assorted ghribas – some with coconut, some with almonds, some with sesame – signals welcome and warmth.
Compared with more elaborate pastries layered with filo or soaked in syrup, these quick biscuits act as a bridge recipe for beginners. They capture familiar flavours – almond, sesame, orange blossom – but with a process closer to European shortbread.
Practical tips and common pitfalls
Because the method is short, small details make a noticeable difference. A few points help avoid disappointment:
- Stick to icing sugar, not granulated sugar, to avoid a grainy texture.
- Weigh or measure consistently; swapping glass sizes mid-recipe changes everything.
- Do not overbake; bake one test biscuit first if your oven runs hot.
- Let them cool fully before stacking or storing, or condensation will soften the crust.
For people watching their sugar intake, reducing the sugar by a quarter usually still gives an enjoyable biscuit thanks to the almonds. Removing too much more than that risks a drier, blander result unless you add extra flavouring such as citrus zest.
For parents, this recipe can double as a low-stress activity with children: the dough is safe to handle, shaping balls is simple, and the short oven time keeps impatience under control. Just keep an eye on sticky fingers near the hot tray.