Gharniat Recipe - Traditional Libyan Dessert


Gharniat Recipe - Traditional Libyan Dessert
Region / culture: Libya | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6



Gharniat is a traditional Middle Eastern dessert that is loved for its sweet and nutty flavor. These delicious pastries are filled with a mixture of almonds, sugar, ghirfa, and samn jary, giving them a rich and indulgent taste. Gharniat are perfect for serving at special occasions or as a sweet treat for your family and friends.


Gharniat have been enjoyed in Middle Eastern cuisine for generations. These pastries are often made during holidays and celebrations, as they are a symbol of hospitality and generosity. The combination of almonds, sugar, and spices in the filling creates a unique and delicious flavor that is sure to impress your guests.


The stuffing

How to prepare

  1. In a bowl, combine the water, flour, butter, and baking powder. Mix well. Cut the mixture into desired hollowed forms. In a separate bowl, prepare a filling by combining almond, sugar, ghirfa, and samn. Stuff the hollowed forms with the filling. Preheat the oven to 300°F. Arrange the stuffed garnias in a large flat pan. Place the pan in the heated oven and bake for 20 minutes. Transfer the garnias to a large serving pan.


  • Add a sprinkle of cinnamon or cardamom to the filling for a warm and spicy flavor.
  • Substitute the almonds with pistachios or walnuts for a different twist on this classic recipe.

Cooking Tips & Tricks

Make sure to evenly distribute the filling in the hollowed forms to ensure that each Gharniat is filled with delicious almond goodness.

- Be careful not to overbake the pastries, as they can become dry and lose their delicate texture.

- Serve the Gharniat warm for the best flavor and texture.

Serving Suggestions

Serve Gharniat with a hot cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

Bake the Gharniat in a preheated oven to ensure that they cook evenly and have a golden brown crust.

Ingredient Substitutions

If you don't have ghirfa or samn jary, you can substitute with honey or melted butter for a similar flavor.

Make Ahead Tips

You can prepare the Gharniat dough and filling ahead of time and assemble them just before baking for a convenient make-ahead dessert.

Presentation Ideas

Arrange the Gharniat on a decorative platter and sprinkle with powdered sugar for a beautiful presentation.

Pairing Recommendations

Serve Gharniat with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.

Storage and Reheating Instructions

Store leftover Gharniat in an airtight container at room temperature for up to 3 days. Reheat in the oven at 300°F for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Gharniat contains approximately 250 calories.


Each serving of Gharniat contains approximately 30g of carbohydrates.


Each serving of Gharniat contains approximately 15g of fats.


Each serving of Gharniat contains approximately 5g of proteins.

Vitamins and minerals

Gharniat are a good source of vitamin E, magnesium, and calcium.


Gharniat contain almonds and butter, which may be allergens for some individuals.


Gharniat are a delicious and indulgent dessert that is rich in carbohydrates, fats, and proteins. They are a good source of vitamins and minerals, making them a satisfying treat for any occasion.


Gharniat are a delicious and traditional Middle Eastern dessert that is perfect for special occasions or as a sweet treat for your family and friends. With a rich almond filling and a flaky pastry crust, these pastries are sure to impress your guests and leave them wanting more.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Gharniat. It was a rainy day in the bustling markets of Marrakech, Morocco, where I stumbled upon a small, hidden spice shop tucked away in the winding alleys of the medina. The air was filled with the intoxicating scents of cumin, coriander, and saffron, and the vibrant colors of the spices dazzled my eyes.

As I browsed the shelves filled with jars of exotic ingredients, I struck up a conversation with the shop owner, a kindly old man with a twinkle in his eye. He told me tales of his travels through the Atlas Mountains and the Sahara Desert, where he learned the secrets of Moroccan cuisine from nomadic tribes and village women. He spoke of the importance of slow cooking and the art of layering flavors to create dishes that tantalize the senses.

Intrigued by his stories, I asked if he had any recipes to share. With a knowing smile, he reached behind the counter and pulled out a weathered notebook filled with handwritten notes and faded photographs. He flipped through the pages until he landed on a recipe for Gharniat, a traditional Moroccan dish of lamb and chickpeas cooked in a savory blend of spices and herbs.

My heart raced as I read through the ingredients and instructions, imagining the rich aromas and bold flavors that would fill my kitchen. I knew I had to learn how to make this dish, to bring a taste of Morocco into my own home and share it with my family and friends.

With the shop owner's guidance, I gathered the necessary ingredients and set to work in my kitchen, following the steps with care and precision. I toasted the spices to release their essential oils, browned the lamb to seal in its juices, and simmered the stew slowly to allow the flavors to meld together.

As the stew bubbled away on the stove, filling the air with its heady perfume, memories of my own travels through Morocco flooded my mind. I recalled the bustling souks of Marrakech, the tranquil oases of the desert, and the warm hospitality of the Moroccan people who welcomed me into their homes and shared their culinary traditions with me.

When the Gharniat was finally ready, I ladled it into bowls and garnished it with fresh herbs and a squeeze of lemon. The first bite was a revelation, a symphony of flavors that danced on my tongue and transported me back to the streets of Marrakech. I knew then that this recipe would become a treasured part of my culinary repertoire, a dish that I would make time and time again to savor and share with those I love.

Since that fateful day in the spice shop, I have made Gharniat countless times, refining the recipe with each batch and adding my own personal touches along the way. Each time I prepare it, I am reminded of the old man who first introduced me to the magic of Moroccan cuisine and the joy of cooking with love and passion.

And so, as I sit here now, surrounded by the aromas of spices and simmering stew, I am grateful for the journey that led me to this recipe and the memories that it evokes. For in every bite of Gharniat, I taste not just the flavors of Morocco, but the spirit of adventure and discovery that fuels my love for cooking and sharing delicious food with others.


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