Authentic Moroccan Chebakia Recipe: A Sweet Sesame and Honey Delight

Chebakia is a sweet, sesame-encrusted Moroccan pastry drenched in honey and flavored with orange blossom water. It is commonly prepared during Ramadan but enjoyed year-round.

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Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/2 cup (100g) sesame seeds, toasted and ground
• 1/4 cup (30g) almond flour (optional, for added richness)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground anise seeds
• 1/4 teaspoon ground gum Arabic (optional)
• A pinch of salt
• 1 teaspoon baking powder
• 2 tablespoons white vinegar
• 1/4 cup orange blossom water
• 1/2 cup melted butter or vegetable oil
• 1 egg

For Frying and Coating:

• 1 liter vegetable oil (for frying)
• 2 cups honey (warm, for dipping)
• 1/4 cup orange blossom water (to mix with the honey)

Garnish:

• 1/2 cup sesame seeds (toasted)

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Instructions

1. Prepare the Dough

1. In a large mixing bowl, combine the flour, ground sesame seeds, almond flour (if using), cinnamon, anise seeds, gum Arabic, salt, and baking powder.
2. Add the vinegar, orange blossom water, melted butter/oil, and egg. Mix well until the dough comes together.
3. Knead the dough until smooth and pliable, about 8-10 minutes. Cover with plastic wrap and let rest for 30 minutes.

2. Shape the Chebakia

1. Divide the dough into small portions and roll each portion into a thin sheet (about 2mm thick).
2. Use a fluted pastry cutter to cut the dough into rectangles (approximately 10×6 cm).
3. Cut four parallel slits in each rectangle, leaving the edges intact.
4. Shape the rectangles into a flower by folding and twisting the strips of dough. (Search for videos online for visual guidance if needed.)

3. Fry the Chebakia

1. Heat vegetable oil in a deep pan over medium heat.
2. Fry the shaped chebakia in batches until golden brown, about 2-3 minutes per batch.
3. Remove from oil and place on a wire rack or paper towel to drain.

4. Dip in Honey

1. Mix the warm honey with orange blossom water in a large bowl.
2. While the chebakia is still warm, dip each piece into the honey mixture, ensuring it is well-coated.
3. Remove and place on a rack to allow excess honey to drip off.

5. Garnish and Serve

• Sprinkle the chebakia with toasted sesame seeds while still sticky from the honey.
• Allow to cool completely before serving.

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Tips

• Chebakia keeps well in an airtight container for up to 2 weeks.
• The shaping process can be tricky, so take your time, or involve family members for fun teamwork.

Enjoy your sweet and fragrant homemade chebakia!