Authentic Chebakia Recipe
A recipe on how to make chebakia, a traditional Moroccan favourite in Ramadan. Honey, sesame, cinnamon, saffron, anise and orange blossom water all contribute to this deliciously sticky-sweet flavour.
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
Troubleshooting Tips:
- 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.