Go Back
Print

How To Make Moroccan Chebakia

Chebakia is Moroccan Sesame-based fried pastry. It is traditionally shaped in a way to resemble a flower and often served with Harira during the month of Ramadan

Course Dessert, Treat
Cuisine Moroccan
Keyword authentic, Chebakia, Harira, Ramadan, Recipe
Prep Time 1 hour
Cook Time 20 minutes
Resting time 1 hour

Ingredients

  • 2/3 cup of Toasted Sesame Seeds
  • 1/3 cup of Raw Almonds
  • 4 cups all-purpose flour
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Fennel Seeds
  • 1/2 tsp Ground Turmeric
  • Pinch of salt
  • 1 tbsp. granulated sugar.
  • 1/4 tsp of instant yeast
  • 1 tsp baking powder
  • 1 tbsp. white vinegar
  • 1/4 cup vegetable oil
  • 3 tbsp. room temp butter
  • 1/3 cup
  • 1 tbsp. orange blossom water
  • 1/3 cup lukewarm water

For Frying and Honey Glaze

  • 1 liter vegetable oil
  • 1 kg Honey

Instructions

Making the dough

  1. Place your toasted sesame seeds along with your almonds in your food processor and blend until you get fine crumbly texture. The natural oils from your seeds and almonds will make the mixture slightly moister as seen in the picture above.

  2. Add your flour, spices, butter, oil, sugar, baking powder, yeast and vinegar.

  3. Blend again until you get a very fine sandy-like texture. All your ingredients should be very well incorporated at this point. Add in your Orange Blossom water and close the lid on your food processor.

  4. Start blending again and gradually add your water until the dough comes together. Your dough should be very crumbly and should not be sticky or moist. Take it out of your food processor and shape it into a rough looking ball. Wrap your dough ball in plastic and let it rest for15-20 minutes.

Working the dough

  1. Divide into 4 and roll each part until it is about 15-"17" long. Fold it on itself like an envelope, cover in plastic and let it rest for about 5 minutes. The purpose of this step is to shape the dough into a squarish shape to help us with the final roll.

  2. After 5 minutes, take one dough square and put it on your working surface envelope side down. Roll your dough to a long rectangle shape until it gets to 1-2 mm thickness. The width of the dough should be around 7"-8". Using a knife, remove the uneven edges to ensure that you have a perfect rectangle. Divide your dough in half, lengthwise and set aside.

Shaping the Chebakia

  1. Using a pastry wheel, make four evenly spaced cuts lengthwise. These cuts should should not cut through to the edges of the dough and should leave about 1/4" on each side. The fifth cut should cut all the through to mark the end of the rectangle. If done correctly, your rectangles will each have five strips of attached dough.

  2. Grab one rectangle and slide your index finger under the first, third and fifth strip. Pinch together the ends of your rectangle around the tip of your index finger.

  3. Keep holding on to the pinched tips and carefully remove your index finger. Pass The pinched tips through the space where your index finger used to be and carefully pull the pinched ends to form the center of your flower.

  4. Pinch the end pieces together and gently pull them outward. Cut off the excess using a pair of scissors.

  5. Once you would have formed all of your cookies, make cover and let them rest for at least 30 minutes. This is a crucial step as the longer they rest, the better they will hold their shape once in the frying pan.

Frying and glazing

  1. Heat up a pan to medium-high and add 1L of frying oil to it. Fry your Chebakia for at least 3-4 minutes or until golden brown like shown in the picture. Make sure to flip your Chebakia after 1-2 minutes of frying. If you like your Chebakia to be less dark, then fry for about 2-3 minutes maximum.

  2. Dunk your Chebakia in a pot of room-temp honey. Let them sit there for about 4-5minutes

  3. Remove from honey pot and place on parchment paper. Add another drizzle of honey and sprinkle with sesame seeds