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Coconut and Semolina Riba
Traditional Moroccan Eid cake, light and crunchy, made with coconut, semolina and scented with orange blossom water. Easy to prepare by hand, it is enjoyed as crispy biscuits.
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Cost Breakdown
Critical Success Points
- • Release the coconut oil by kneading thoroughly (step 5).
- • Incorporate the semolina without over‑working to avoid a too dense biscuit (step 7).
- • Shape the balls with the powdered‑sugar‑orange‑blossom mixture to achieve a crunchy texture (step 9).
- • Do not exceed 20 minutes of baking to keep the biscuit moist inside (step 10).
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Do not touch the sheet immediately after baking to avoid burns.
- • Keep utensils and knives out of reach of children.
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