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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Moroccan Rifat Cookies Recipe

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This recipe for Moroccan Rifat Cookies is from Cooking with Tali , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
1/2 c. oil
2 tsp. fennel seeds
200 gr. block margarine
1 c. orange juice
grated orange peel
2 tsp. baking powder
2 tsp. vanilla sugar
1/2 c. sesame seeds
1kg. flour (approximately)
Directions:
Directions:
1. In a mixer, mix all the ingredients to form the dough, not too dry and not to wet.
2. In a meat grinder if you have, place the dough through the grinder to form logs or you can roll out the dough to thickness of 1/8 inch squares. Use a fork to pierce the dough edges. Place on top of a baking pan lined with parchment paper.
3. Bake in a preheated oven of 350ºF for 15-20 minutes until golden brown.
4. Cool completely and keep in a sealed jar or box for up to two weeks.
Number Of Servings:
Number Of Servings:
40
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Another traditional Moroccan cookie recipe. My grandmother and mother-in-law used to bake these. My sister-in-law Rimona baked these in my home recently and they are heavenly with mint tea or coffee.

 

 

 

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