How to Make the Perfect Chebakia Moroccan Sesame Honey Cookies
Moroccan · Hard · 90 min · 24 servings
Chebakia are intricately shaped Moroccan fried pastries coated in warm honey and rolled in toasted sesame seeds, traditionally made in large batches during Ramadan. They are intensely fragrant with orange blossom water and anise, and the process of making them is considered an act of love and patience.
Why this recipe works
This Chebakia Moroccan Sesame Honey Cookies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups all-purpose flour
- 0.5 cup toasted sesame seeds, plus extra for coating
- 2 tbsp orange blossom water
- 1 tsp ground anise seeds
- 1.5 cups clear honey
- 0.5 cup vegetable oil, plus more for frying
Step by step instructions
Step 1: Make the Dough
Combine flour, ground toasted sesame seeds, ground anise, and a pinch of cinnamon in a large bowl. Add orange blossom water and vegetable oil and work together. Add just enough warm water, a little at a time, to bring everything together into a smooth, pliable dough. Knead for 5 minutes until soft and workable.
Step 2: Shape the Chebakia
Roll the dough out to about 3mm thickness. Cut into rectangles of approximately 8x5cm. Make 4 evenly spaced cuts almost to the edge along the length of each rectangle, leaving the ends intact. Weave your fingers through the cuts to open them up, then fold and press the ends together to form the classic flower rosette shape.
Step 3: Fry Until Golden
Heat 5cm of vegetable oil in a deep pot to 170 degrees Celsius. Fry the chebakia in batches for 4 to 5 minutes, turning occasionally, until they are deep golden brown and crispy all the way through. Do not fry at too high a temperature or they will brown on the outside while remaining raw inside.
Step 4: Coat in Honey and Sesame
While still hot, immediately plunge the fried chebakia into a bowl of warm honey for 30 seconds, turning to coat completely. Lift out with a slotted spoon, allowing excess honey to drip back, and transfer to a plate. Immediately sprinkle generously with toasted sesame seeds while the honey is still sticky.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- orange blossom water → rose water for a slightly different but equally fragrant floral note
- clear honey → light corn syrup mixed with a little honey, though the flavor will be less authentic
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying at too high a temperature which burns the outside but leaves the centers raw and doughy
- Not immersing the chebakia in honey immediately while still hot, which means the honey cannot soak in and coat properly
Nutrition facts
Per serving: 180 calories, 3g protein, 22g carbs, 9g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →