Chebakia
Chebakia are traditional Moroccan sesame cookies, shaped like flowers, deep-fried to a golden crisp, and then soaked in honey. They are a quintessential sweet treat, especially popular during Ramadan.
🧂 Ingredients
- 500 g All-purpose flour(Sifted)
- 100 g Toasted sesame seeds(Reserve 2 tbsp for garnish)
- 3 tbsp Orange blossom water
- 500 g Honey(For soaking)
- 2 tbsp White vinegar
- a generous pinch Saffron threads(Crumbled and steeped in 2 tbsp warm water)
- 1 tsp Yeast(Active dry yeast)
- 1/4 cup Warm water(For activating yeast)
- 1/4 cup Vegetable oil(For the dough)
- 1/2 tsp Salt
- for frying as needed Vegetable oil
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the warm water (around 40-45°C / 105-115°F) with the active dry yeast and a pinch of sugar (optional, if using). Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes - 2
Prepare the dough: In a large mixing bowl, combine the sifted flour, most of the toasted sesame seeds (reserving some for garnish), and salt. Make a well in the center.
⏱️ 5 minutes - 3
Add wet ingredients to the well: Pour in the activated yeast mixture, orange blossom water, vinegar, vegetable oil, and the steeped saffron liquid. Mix everything together until a cohesive dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it's smooth and elastic. If it's too sticky, add a little more flour; if too dry, a tiny bit of water.
⏱️ 15 minutes - 4
Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for about 30 minutes. It doesn't need to double in size, just relax.
⏱️ 30 minutes - 5
Shape the Chebakia: Divide the dough into small portions. Roll each portion very thinly (about 1-2 mm thick) on a lightly floured surface. Cut the dough into diamond or rectangular shapes (about 7-8 cm long). Make 3-4 parallel slits in the center of each piece. Take one end and pull it through the center slit to create a flower shape. Pinch the edges to seal. Repeat with the remaining dough.
⏱️ 45 minutes - 6
Prepare for frying: Heat a generous amount of vegetable oil in a deep pot or Dutch oven over medium-high heat to 170-180°C (340-350°F). The oil should be hot enough that a small piece of dough sizzles immediately upon contact.
⏱️ 5 minutes - 7
Fry the Chebakia: Carefully fry the shaped dough pieces in batches, ensuring not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are a deep golden brown and puffed up. Use a slotted spoon to remove them from the oil.
⏱️ 20 minutes - 8
Soak in honey: While the Chebakia are still warm, gently place them into a shallow dish filled with warmed honey. Let them soak for at least 5-10 minutes, turning them to ensure they are fully coated. The honey should be warm, not boiling, to allow it to penetrate the cookies.
⏱️ 10 minutes - 9
Garnish and serve: Remove the honey-soaked Chebakia from the dish and place them on a wire rack to drain slightly. Sprinkle with the reserved toasted sesame seeds while they are still sticky. Let them cool completely before serving or storing. They can be stored in an airtight container for up to two weeks.
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure your oil is at the correct temperature for even frying and a crisp texture.
- ✓The shaping technique is crucial for the characteristic flower appearance; practice makes perfect.
- ✓The aroma from the orange blossom water and saffron is a key characteristic of authentic Chebakia.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different shapes for the dough before frying.
- Add a touch of cinnamon to the dough for a different flavor profile.
- For a richer flavor, you can add a tablespoon of aniseed powder to the dry ingredients.