north african chickpea flour cookies

these are a very easy-to-make type of cookie which uses a combination of chickpea and all purpose flour. they fall into the class of cookies called ghoreyba which generally involves a type of oil or fat mixed with a flour of some sort and sugar. they do not use eggs and can be made vegan [(if soy margarine is used) — can't vouch for its success as i've never tried this route].

this particular sort of ghoreyba is made into ropes and then rolled in sesame seeds before being cut and baked. they will only be at their best for a few days, however. they don't seem to have a very long shelf life. for those of you not used to using chickpea flour and who decide to try this recipe, you may find there is a tinge of bitterness. this is mostly overcome by the roasting of the raw chickpea flour.

you will notice that the recipe uses olive oil. this is because it is a recipe of north african origin. i'm sure it could be interchanged with regular oil if you don't have or want to use it. just make sure you use a mild olive oil and not extra virgin.



ghoreyba soumsoum (sesame)

ingredients:

1 1/2 c toasted chickpea flour
1/2 c all purpose flour
1/4 tsp baking powder
1/2 c granulated sugar

1/4 c mild olive oil
6 tablespoons unsalted butter or margarine, melted

1 tbsp water or more as necessary

generous 1/2 cup sesame seeds, or more as needed

method:

preheat oven 325F

if the chickpea flour you are using is not already toasted, then place it in a dry fry pan or wok and over medium heat, cook it until it darkens and is fragrant. it should take about 5 to 10 minutes. you must do this or the cookies will not taste good.

put the toasted chickpea flour, all purpose flour, baking powder, and sugar in a food processor and blend to mix.

now add olive oil and butter and process until combined. add the water, using only enough to make a cohesive dough. when it comes together into a ball, it is ready.

knead the dough on a lightly floured surface until it is smooth for about 30 seconds.

divide this dough into six equal balls. roll each one into a log which measures about 3/4 inches in diameter.

roll it in the sesame seeds. press to make sure they stay on.

cut each of the rolls diagonally into about 2" [5 cm] slices. take the end pieces and press them together so as not to waste them.

place on a baking sheet lined with parchment paper.


bake approximately 15 minutes, until lightly browned.

place cookies on a rack and let cool. they will be at their best for about 3 days.

enjoy!