Moroccan Chebakia, honey and sesame cookies are a Moroccan specialty often consumed during Ramadan to break the fast as they are very caloric.
They should be consumed in moderation, and don’t be discouraged if you can’t achieve the typical flower shape; if you fail, just cut strips of 3 inches x 0.4 inches, fold them on the short side, and roll them more or less like cartellate.
Many ingredients in small quantities make Moroccan Chebakia honey and sesame cookies a delight for both adults and children, strictly fried and then passed in warm honey diluted with orange blossom water.
If you make them, if you’ve tasted them and know what I’m talking about, let me know what you think in the comments of this article, I’m curious to receive your feedback.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Moroccan
- Seasonality: All seasons
Moroccan Chebakia honey and sesame cookies Ingredients
- 3.5 oz sesame seeds
- 1.75 oz almonds
- Half tsp guar gum (or xanthan gum)
- 1 tsp anise seeds
- 2.5 cups all-purpose flour
- 1 pinch salt
- 1 tsp apple cider vinegar
- 2 walnuts butter (at room temperature)
- 1 egg yolk
- 1 tsp ground cinnamon
- 2.7 tbsp vegetable oil
- as needed orange blossom water
- 1 packet baking powder
- 0.55 lbs honey
Tools
- 1 Immersion Blender
- 1 Small Pot
- 1 Bowl
- 1 Frying Pan
- 1 Slotted Spoon
Steps
To start, toast the almonds and sesame seeds in a pan without adding oil for 2 or 3 minutes.
Then pour them into the immersion blender along with the anise and guar gum and blend well.
Pour the powders into a large bowl and add all other ingredients EXCEPT the honey.
Mix with a spoon and then knead very well until you have a soft and elastic dough.
Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
After the resting time, divide the dough into 5 or 6 parts and roll each out with flour to a thickness of 0.04 inches.
If you use a pasta roller, it will be much easier.
Divide the sheet into squares of about 2.4 inches with a fluted or straight pastry cutter if preferred.
Cut each square into 4 parts without ever reaching the edge (more or less like chatter).
Now with one hand grab strips 1, 3, and 5, and with the other hand, weave them with the remaining strips by passing them over and under.
Pinch the top and bottom edge to form a sort of rhombus, place them on a sheet of parchment paper.
Fry them in plenty of frying oil at 340°F, turning them several times to brown them evenly, drain them on absorbent paper.
In a saucepan, melt the honey with 2 tablespoons of orange blossom water and once hot, pass the Chebakia letting them absorb the honey for 2 minutes.
Drain them with the slotted spoon, let them drip the honey, sprinkle with sesame seeds and let them cool.
Tips and Variations
To simplify success, you can cut the sheet just over 0.4 inches wide and 4.7 inches long, then fold it in half on the short side and roll it into a nest shape.
Pinch above and below stretching and widening to simulate a flower.
Other Recipes
If you want to see other types of recipes you can return to HOME
How to Store Honey and Sesame Cookies
You can store them under a glass dome or in an airtight container for 3 or 4 days.
FAQ (Questions and Answers)
When are Moroccan Chebakia usually eaten?
Chebakia are mostly eaten during Ramadan to break the fast, and on other holidays, they are eaten to break the fast.
Are there different versions of Moroccan Chebakia?
Yes, depending on the region where they are made, the recipe may vary slightly, but their shape is always a flower, and they are dipped in honey and covered with sesame seeds once fried and drained.
