Ghraiba homs — chickpea and sesame biscuits
Crumbly chickpea-flour biscuits topped with sesame and almonds. One portion is one biscuit.
Active time25 min
Cooking20 min
Total1 hResting : 20 min
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Ingredients
- 110 g unsalted butter
- 30 g toasted chopped almonds
- 150 g wheat flour
- 250 g chickpea flour
- 70 g toasted sesame seeds
- 160 ml sunflower oil
- 100 g icing sugar
Preparation
Preheat the oven to 180 °C. Gently melt the butter in a saucepan. Sift the flours and icing sugar into a bowl. Mix in 50 g toasted sesame seeds.
110 g unsalted butter150 g wheat flour250 g chickpea flour70 g toasted sesame seeds100 g icing sugar- oven
- saucepan
- mixing bowl
- fine sieve
- spoon
Stir the melted butter into the dry mixture, then add the oil. Mix until smooth. Shape into a log about 4 cm across and flatten slightly. Cut into evenly sized squares or diamonds. Place on a tray lined with baking paper.
160 ml sunflower oil- mixing bowl
- spoon
- knife
- baking tray
- baking paper
Mix the almonds with the remaining 20 g sesame seeds. Gently press this topping onto the biscuits. Bake for about 20 minutes, checking from 15 minutes. Keep them very pale, with a set base. Cool for about 20 minutes before moving, as they are fragile.
30 g toasted chopped almonds- mixing bowl
- spoon
- oven
- baking tray
Allergens
- Gluten
- Milk
- Tree nuts
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration