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Moroccan Cookies with Evaporated Milk – Ghoriba au Lait Concentré (Purisima)

Moroccan Cookies with Evaporated Milk – Ghoriba au Lait Concentré (Purisima)

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Ghriebas or ghoribas with evaporated milk are  soft-textured, cake-like Moroccan cookies flavored with lemon zest. They’re quite easy to make and perfect for an afternoon snack or tea time.

As the name suggests, evaporated milk is an essential ingredient in the dough. In Morocco, you’ll find it sold as lait concentré non-sucre under the brand name Purisima.

Get your kids involved by having them roll and shape the dough. I suggest making the cookies small or in petite form to keep them elegant enough for company.

For variety, you can dip all or some of the cookies in orange flower water and then coconut before baking. Once baked, the cookies are garnished with a quick dusting of powdered sugar.

You might be tempted to serve them right away, but I find that the texture and flavor of Ghoriba au Lait Concentré improve overnight.

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Close-up photo of seven cake-like cookies on a plate with silver floral etching.

Moroccan Cookies with Evaporated Milk - Ghoriba au Lait Concentré (Purisima)

Christine Benlafquih | Taste of Maroc
These soft, cake-like Moroccan ghoribas are flavored with evaporated milk and lemon zest. An easy-to-make tea time treat or after school snack.
4.68 from 76 votes
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Cookies
Cuisine Moroccan
Yield 50 cookies (2"or 5 cm)
Calories 50 kcal


  • 2 large eggs
  • 1/3 cup unsweetened evaporated milk - (Purisima)
  • 1 cup vegetable oil
  • 1 cup powdered sugar
  • 4 tsp baking powder
  • 1 to 2 tsp vanilla - (or 1 to 2 envelopes vanilla-flavored sugar)
  • zest from 1 or 2 lemons
  • 1 pinch of salt
  • 4 cups flour - (approx.; use more or less as needed)

For Garnish


Mix the Dough

  • There's no need for an electric mixer as the dough is quite easy to mix by hand. In a large bowl, use a large spoon or whisk to beat the eggs and oil until frothy.
  • Add the evaporated milk, powdered sugar, baking powder, vanilla, lemon zest, and salt. Stir or whisk until smooth, then mix in just enough flour (start with 3.5 cups and add more as needed) to make a very soft, manageable dough that can be shaped into balls. 

Shape and Bake the Cookies

  • Preheat your oven to 350° F (180° C). Line three baking sheets with parchment paper.
  • Take small portions of dough and roll them into small balls the size of walnuts. Flatten each ball by gently pressing or patting it into a thick disc shape. (If you like, at this point you can dip the dough in orange flower water and then in coconut.) Place the shaped dough on the lined baking sheets, spaced about two inches (5 cm) apart.  
  • Bake the cookies, one pan at a time, for about 15 minutes, until lightly colored or pale golden. Remove from the oven and transfer the parchment paper with the cookies to a rack to cool. 

Garnish and Store the Cookies

  • Use a strainer or sifter to dust the cookies with powdered sugar. Store the cookies in an airtight container at room temperature for up to a week or in the freezer for up to two months.


Serving: 1cookieCalories: 50kcalCarbohydrates: 9gProtein: 1gCholesterol: 7mgSodium: 5mgPotassium: 57mgSugar: 2gVitamin A: 15IUCalcium: 24mgIron: 0.5mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

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About the Author

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly from 2008 to 2016.

Recipe Rating


Tuesday 3rd of January 2023

I need to ask if I dip my cookies in the orange water and then cover them with desiccated coconut do you still dust them with powdered sugar later on.

Christine Benlafquih

Tuesday 3rd of January 2023

Yes, I would dust the cookies with powdered sugar after baking. Desiccated coconut usually doesn't have any sugar in it.

Enid Snidman

Monday 31st of October 2022

I haven’t made them as yet and am wondering about adding pistachios to the dough as a mix in. What do you think?


Friday 4th of November 2022

@Enid Snidman, Thanks Christine and they made delicious little muffins!

Enid Snidman

Tuesday 1st of November 2022

@Christine Benlafquih, Hi, I just made them and despite adding all the flour, it did not become a cookie dough. I didn’t want to add more flour for fear of drying it out so baked them as mini cakes, adding poppy seed.

Christine Benlafquih

Monday 31st of October 2022

Sure, why not? If adding pistachios, you might want to add (or replace the lemon zest with) a tiny amount of almond flavoring.


Monday 26th of September 2022

When do you add the flour?

Christine Benlafquih

Monday 26th of September 2022

It's in step 2..."then mix in just enough flour to make a soft, manageable dough that can be shaped into balls."


Thursday 2nd of July 2020

Please can you clarify at which stage in the process does the evaporated milk go into the mix?

Christine Benlafquih

Thursday 2nd of July 2020

Thanks for catching that omission! I've updated the recipe instructions so everything should be clear now.