Alhamdulillah, Ramadan is finally here and we have another opportunity to reap the abundant rewards of this blessed month and taste all those special Ramadan treats. Among them is Moroccan Chebakia or Chebbakia (pronounced shebakia).
I was supposed to post this recipe last Ramadan but I never got to finish the post and it just ended up at the bottom of my drafts, and then I forgot all about it. :))
What is Chebakia?
Chebakia is a honey & sesame sweet also known as halwa Mkharka, Kwilesh or Griouech. This crumbly cookie dough recipe might initially seem to come out on the dry end, but it results in the most delicate, chewy and yet crunchy flavourful sweet ever.
The cookie dough is cut into rectangles that are inserted with 4 cut lines within and carefully turned inside out to form a flower shape. It is then deep-fried and dipped & coated in a honey glaze. The Chebakia is then decorated with a sprinkle of sesame seeds before placing them on a serving plate or storage container. Chebakia is an absolute essential for every Iftaar table during Ramadan and a must-have in every Moroccan home. It also pairs extremely well with Harira!
Patience is Needed with Chebakia
There’s no denying that Chebakia is a bit time-consuming, however, it’s worth every effort for any Moroccan. Traditionally Moroccan women folk would gather to enjoy each others’ company and help while making big batches of Ramadan sweets to distribute among one another afterwards. Family, neighbours and friends will all gather during the month of Sha’ban to pre-prepare these things before Ramadan. These days, many households are likely to have it ordered from their local sweet maker or bought from a bakery. However, if you don’t live in Morocco, this can prove to be difficult and you will have no choice but to make them yourself!
The Chebakia Ingredients
The finest chebakia are those crafted at home using top-notch ingredients. Toasted sesame seeds, anise seeds, genuine saffron threads, pure orange blossom water, and natural honey are crucial for exceptional flavour and texture. Today I will share a recipe that also incorporates ground almonds. However, due to the large quantities needed for traditional batches, the cost of these ingredients can become daunting.
The quality of ingredients significantly impacts the price of store-bought chebakia. Purchasing from a high-end bakery will result in a much higher cost compared to buying from a market vendor, who might use fewer premium ingredients, like saffron, and pure olive oil and instead opt for artificial flavourings, minimal sesame seeds, no almonds and substitute pure honey with sugar syrup.
So, for the perfect balance of flavours, the following ingredients are essential for your Chebakia:
- 4 cups or 500g of All-purpose flour: The base of any pastry or cookie, sifted before use.
- 2/3 cup or 100g of Toasted Sesame Seeds: The flavour foundation, provides a rich and deep taste that complements the spices.
- 1/3 cup or 50g of Raw Almonds: Adds texture to the crust, making the cookie chewier and the dough stronger.
- Spices: 1/2 tsp ground fennel seeds, 1/2 tsp turmeric or saffron (for colour), 1/2 tsp cinnamon and a pinch of salt.
- 1 tbsp. granulated sugar (this is optional, I prefer to leave it out as the honey adds the perfect sweetness)
- 1/4 tsp of instant yeast: Not essential but aids in dough handling.
- 1 tsp baking powder: Makes the pastry dough puffy and airy when fried.
- 1 tbsp. white vinegar: Essential for leavening and helps the pastries rise in the oil.
- 1/4 cup vegetable or olive oil + 3 tbsp room-temperature butter mixed. (100ml)
- 1/3 cup + 1 tbsp orange blossom water (100 ml): Adds a floral contrast to the deep flavours of sesame and spices.
- 1/3 cup lukewarm water (about 80 ml-90 ml)
Due to the dough’s toughness, first-timers might find it difficult to mix it really well by hand so using a food processor or a stand mixer is recommended for easier and quicker preparation. I don’t have either of those, so I will be doing it the old-fashioned way 🙂
How to Make Chebakia
First of all, let’s clarify that not all Moroccan home cooks are confident at crafting these beauties, so there’s no need to fret if you struggle with the folding technique, not every cookie has to be the perfect classic flower design. Even a disabled cookie will be delicious once completed!
I have shared a smaller batch to make it easier for those of us who have to work alone and I will try my best to guide you through this simplified process of making the best homemade Chebakia possible.
Toast the Sesame Seeds
The chebakia recipe requires a significant quantity of golden unhulled sesame seeds. Before using, carefully inspect the seeds to remove any dirt or debris. Toast them in a skillet over medium heat, stirring constantly, or in an oven at 400°F (200°C) for 10 to 15 minutes. Ensure the sesame seeds are completely cooled before using them in the dough. You can toast the sesame seeds in advance and store them in a sealed container until ready to use.
How to Prepare and Knead the Dough
When you’re ready to prepare the dough, grind a bowlful of toasted sesame seeds until they form a powdery consistency. Continue grinding until they become moist enough to pack together when pressed.
Combine the ground sesame with your other dry ingredients (flour, baking powder, salt, anise, cinnamon, saffron, turmeric, mastic gum). Then, add the wet ingredients (egg, melted butter, olive oil, vinegar, orange blossom water, and a small amount of yeast (dissolved in warm water). Mix everything by hand until a dough forms. The texture of the chebakia dough is crucial for the final result. It should be firmer than bread dough but still flexible enough to knead. Add more flour or more water if needed to achieve this consistency, but only 1 tbsp at a time. Knead the dough by hand for about 5-7 minutes, or in a mixer with a dough hook for 4-5 minutes. Continue to knead until the dough can be stretched without breaking or crumbling, then place in plastic to rest for 10-15 minutes.
When the dough has rested divide the kneaded dough into four portions, shape each into a smooth ball, and place them in a plastic bag to rest for at least 10 to 15 minutes.
Rolling Out & Cutting the Dough
Take a portion of the dough and roll it out to a thin, cardboard-like thickness. If needed, lightly flour your work surface to prevent sticking.
Using a fluted pastry cutter, or a chebakia cookie cutter, cut the dough into rectangles roughly the size of your palm. You have to make 4 evenly spaced lengthwise cuts in each rectangle, almost extending the cuts to the length of the rectangle but ensuring they do not reach the edges. This will create rectangles with five attached strips of dough.
After cutting out as many rectangles as you can, gather the remaining dough scraps, mould them back into a ball, and return them to the plastic bag to soften again while you start the folding process.
Shaping the Chebakia into a Flower
Take a rectangle and loop the middle finger of your right hand through the alternating strips of dough. Refer to the first image below for guidance, where the first, third, and fifth strips of dough are draped over the finger. Next, using your left hand, pinch together the outer corners of the dough hanging near your finger’s tip. This action will create the centre of the flower shape.
While maintaining the pinched corners with your left hand, let the dough strips slide off your right finger and gently invert them around the pinched section.
If executed correctly, the dough should form an elongated flower shape. Optionally, lightly pinch the elongated ends to taper them. Place the shaped dough on a tray and repeat the process until all the dough is used. Cover the folded dough with a towel until you’re ready to fry.
Frying the Chebakia
To streamline your cooking process, ensure all your ingredients and equipment are prepared and within reach.
Begin by heating the vegetable oil in a deep skillet over medium-low heat. Simultaneously, heat honey in a separate container until it becomes very hot and starts to froth. Add orange blossom water to the honey, and keep it warm to prevent it from thickening.
Set up a large bowl with a strainer, a platter, or a rimmed baking sheet to cool the chebakia. Also, have toasted unhulled sesame seeds ready for garnishing. Working in batches, carefully add the chebakia to the hot oil. Adjust the heat as needed to fry each batch slowly, achieving a medium golden colour. This process should take around 10 minutes if the oil is at the correct temperature. If the oil is too hot, the cookies will brown quickly but may not cook through evenly.
Once cooked, use a slotted spoon or strainer to transfer the chebakia directly from the oil to the hot honey. Gently press them down to submerge them completely.
Allow the chebakia to soak in the honey for 5 to 7 minutes. They will take on a rich, glossy amber colour as they absorb the honey. Meanwhile, you can start frying another batch of cookies.
The duration of soaking will impact the sweetness and crispiness of the chebakia. The longer they soak, the sweeter and less crispy they will become. The ideal soaking time is a matter of personal preference. However, a brief soak may result in pale-coloured chebakia that eventually lose their glossy coating. If the honey cools and thickens before you finish making all the cookies, you can easily reheat it over medium-low heat. This can be done even if some chebakia are still soaking in the pot.
Remove the chebakia from the honey using a strainer or colander, and allow them to drain for a few minutes. While still hot, transfer the cookies to a large platter or tray. Sprinkle sesame seeds over the top of each cookie as you stack them, one layer at a time, on the serving plate.
Storing the Chebakia
Allow the chebakia to cool completely before storing them in an airtight container, this should take at least 3-4 hours. Chebakia will keep at room temperature for about 4-5 weeks and will freeze well for 4-5 months.
Authentic Chebakia Recipe
Equipment
- 1 Rolling Pin
- 1 Pastry wheel or chebakia cookie cutter
- 1 Skillet & Pot
- 1 Slotted spoon or cooking tongs
- 1 Skimmer or Strainer
- 1 Bowl
- 1 Food Processor
Ingredients
- 1/3 cup Almonds boiled, peeled, roasted & ground
- 4 cups All-purpose flour
- 1 tsp Cinnamon powder
- 1 tsp Ground fennel seeds
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground saffron
- 1 pinch Salt
- ½ tsp Instant yeast mixed into ¼ cup warm water
- 1 tsp Baking powder
- 1 pinch Mastic gum or gum Arabic drops mix with 1/4 teaspoon sugar and crush to a powder
- 1 tbsp White vinegar
- 1 Egg whisked
- 1/4 cup Olive oil or vegetable oil
- 3 tbsp Butter room temperature
- 1/3 cup Orange blossom water
- For Frying and Honey Glaze
- 1 liter vegetable oil
- 1 kg Honey
- 2 tbsp Orange blossom water to flavour in the honey
- ½ cup Toasted unhulled sesame seeds for garnish
Instructions
Creating the Dough:
- Place toasted sesame seeds and almonds in a food processor, blend until finely crumbled.
- Add them into the sifted flour alongside the spices and mix all the dry ingredients together.
- Make a little hole or well in the middle of the flour mix and then start adding the wet ingredients. Mix the ingredients until they gradually form into a dough. It will be slightly crumbly at first, then become a stiff but manageable dough. Shape it into a ball, wrap it up in plastic, and let it rest for 15-20 minutes.
Working the Dough:
- Divide the dough into 4 parts. Roll each into a 15-17 inch long strip.
- Fold each strip like an envelope, cover in plastic, let rest for 5 minutes.
- Roll out each strip into a rectangle about 1-2 mm thick and 7-8 inches wide. Trim the edges to create perfect rectangles. Cut each rectangle in half lengthwise.
Shaping the Chebakia:
- Using a pastry wheel, make four evenly spaced cuts lengthwise on each rectangle, leaving about 1/4 inch uncut on each side. Make a fifth cut all the way through at the end and then start again until you finish the strip.
- Slide your index finger under the first, third, and fifth strips. Pinch the ends around your finger, then remove your finger and pull the ends through to form a flower shape. Pinch the ends together and gently pull them outward.
- Repeat this process with all the remaining rectangles. Place on a tray, cover and let rest for at least 30 minutes.
Frying and Glazing:
- Heat frying oil in a pan over medium-high heat. Fry Chebakia for 3-4 minutes, flipping halfway, until golden.
- Dip fried Chebakia into the hot honey for at least 4 minutes.
- Remove from honey and place in a cylinder or on parchment paper then sprinkle with sesame seeds.
Notes
- If the dough is too hard, let it rest for longer.
- If the Chebakia falls apart, let it rest longer after shaping.
- If Chebakia takes a long to cook, fry fewer pieces at a time.
- Store cooled Chebakia in an airtight container, and drizzle with honey before storing. Lasts up to 1 week.
- Chebakia can be frozen after shaping for later use.