Chebakia Moroccan Sesame Honey Cookies
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.
Intricately shaped Moroccan fried pastry cookies soaked in honey and topped with sesame seeds.
Nutrition per serving
Ingredients
Dough
Flavoring
Spices
Coating
Fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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