Moroccan Sweets: Fried Honey and Sesame Cookies (Chebakia), a Taste of Tradition
Embark on a culinary journey to the heart of Morocco with the Chebakia recipe, one of the most loved and representative Moroccan sweets of its rich pastry tradition. These exquisite fried cookies, infused with intoxicating aromas of honey and sesame, are a true symbol of celebration and conviviality, especially during the sacred month of Ramadan. During this period of spirituality and sharing, Chebakia shine on Moroccan tables, offering an explosion of sweetness and energy to break the fast.
Their elaborate shape, reminiscent of a stylized flower or intricate nest, is the result of an ancient manual art passed down from generation to generation. Each Chebakia is a small masterpiece of external crunchiness and internal softness, wrapped in the sweet caress of warm, orange-blossom-scented honey. The enveloping aroma of toasted sesame perfectly combines with the spicy notes of cinnamon and anise, creating a unique sensory experience typical of Moroccan sweets.
If you are looking for easy-to-make Moroccan sweets with authentic flavor, Chebakia are the ideal choice. Don’t be discouraged if the traditional shaping seems complex; an alternative and simpler method still allows you to enjoy the delicious combination of flavors of these fried honey cookies. By cutting the dough into strips and rolling them, you will still achieve a tasty result. Get ready to immerse yourself in the enveloping aromas of Moroccan cuisine and delight your palate with one of its most appreciated typical sweets. And for more Moroccan recipes, also check out:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
- Energy 531.97 (Kcal)
- Carbohydrates 80.37 (g) of which sugars 36.58 (g)
- Proteins 11.30 (g)
- Fat 21.38 (g) of which saturated 5.83 (g)of which unsaturated 14.52 (g)
- Fibers 5.63 (g)
- Sodium 82.51 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the Moroccan Sweets Chebakia
- 2 1/2 cups all-purpose flour
- 1/2 cup sesame seeds
- 1/2 cup almonds
- 1/2 tsp guar gum (or xanthan gum)
- 1 tsp anise seeds
- 1 tbsp baking powder (1 sachet)
- 1 pinch salt
- 2 tbsp butter (about 40 g)
- 1 tsp apple cider vinegar
- 1 egg yolk
- ground cinnamon (1 tsp)
- 3/4 cup honey
- 1 tsp orange blossom aroma
- as needed sesame seeds
- peanut oil
Tools
- Frying Pan
- Chopper
- Bowl
- Plastic Wrap
- Rolling Pin
- Pastry Wheel
- Frying Pan
Preparation of Moroccan Sweets Chebakia
In a pan, gently toast the sesame seeds and almonds for 2-3 minutes. This step intensifies the characteristic flavor of many Moroccan sweets.
Transfer sesame, almonds, anise, and guar gum into a blender and blend until fine powder is obtained, the aromatic base of these honey cookies.
In a large bowl, mix flour, salt, and baking powder. Add the blended mix and all other ingredients (seed oil, egg yolk, butter, ground cinnamon, and apple cider vinegar) except the honey to prepare the dough for these typical Moroccan sweets.
Mix first with a spoon, then knead by hand until a smooth and elastic dough is obtained, ready to be transformed into delicious fried cookies.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature, a crucial step for the texture of Moroccan cookies.
To assemble the Chebakia you can do it in 2 methods, the 1st traditional (a bit complicated) and the 2nd simplified which is much easier.
Divide the dough into 5-6 parts and roll out each portion thinly (about 1 mm). Cut the sheet into squares and cut each square to create the characteristic braided shape.Once the time has passed, divide the dough into 6 portions, roll it out on a floured surface using a rolling pin to a thickness of about 1.5 mm.
Cut the dough into squares of 5 columns. In each square, make 4 longitudinal cuts along almost the entire inner part (the square must still remain whole). Take the square and with your fingers lift columns 1, 3, and 5. Then take columns 2 and 4 and insert them inside the other columns to obtain a sort of flower. Take your form and pinch the outer corners.Simplified Method: once the resting time has passed, roll out with a rolling pin to a thickness of 1 or 2 mm and cut simple strips, roll them as if it were a nest, and then secure them well at one point, so they do not open during frying.
Fry the Chebakia in hot oil (340°F) until golden, turning them for even cooking. Drain them on absorbent paper to remove excess oil from these fried sweets.
Melt the honey with orange blossom water and immerse the hot Chebakia in the honey, letting them absorb the sweet fragrance typical of Moroccan sweets.
Drain the Chebakia from the honey, let them drip and sprinkle them with sesame seeds before letting them cool and enjoy these authentic Moroccan sweets.
INGREDIENT NOTES AND SUBSTITUTIONS
Sesame Seeds: Essential for the characteristic flavor of Moroccan sweets. Lightly toasting them enhances the aroma.
Almonds: Add a rich note and slight crunchiness, typical of many Moroccan cookies. Almonds can be substituted with chopped nuts or pistachios to slightly vary the flavor of Moroccan cookies.
Guar Gum or Xanthan: Help make the dough elastic, facilitating the handling of fried sweets.
Anise Seeds: Provide a distinctive aromatic scent, often present in Moroccan sweets. Anise can be substituted with cardamom or a mix of sweet spices to explore different shades in Moroccan sweets.
Apple Cider Vinegar: Contributes to the crumbliness of fried sweets.
Orange Blossom Water: A distinctive aroma that perfumes both the dough and the glaze of many Moroccan sweets.
Oil for Frying: Use oils with a high smoke point like peanut or sunflower oil to fry these fried sweets best.
Sesame Seeds: Essential for the characteristic flavor of Moroccan sweets. Lightly toasting them enhances the aroma.
Almonds: Add a rich note and slight crunchiness, typical of many Moroccan cookies. Almonds can be substituted with chopped nuts or pistachios to slightly vary the flavor of Moroccan cookies.
Guar Gum or Xanthan: Help make the dough elastic, facilitating the handling of fried sweets.
Anise Seeds: Provide a distinctive aromatic scent, often present in Moroccan sweets. Anise can be substituted with cardamom or a mix of sweet spices to explore different shades in Moroccan sweets.
Apple Cider Vinegar: Contributes to the crumbliness of fried sweets.
Orange Blossom Water: A distinctive aroma that perfumes both the dough and the glaze of many Moroccan sweets.
Oil for Frying: Use oils with a high smoke point like peanut or sunflower oil to fry these fried sweets best.
Storage of Moroccan Sweets Chebakia
The Chebakia can be stored at room temperature in an airtight container for 3-4 days. It is advisable to consume them fresh to appreciate their crunchiness best, typical of Moroccan cookies.
Recipe Variations for Moroccan Sweets:
1 – Lemon Moroccan Sweets: Add grated lemon zest to the dough and lemon juice to the glaze for a fresh note.
2 – Spiced Moroccan Sweets: Increase the amount of cinnamon or add other spices like ginger and nutmeg for a more intense flavor.
3 – Chocolate Moroccan Sweets: Melt some dark chocolate and glaze the cookies instead of honey for a delicious version.
History and Origins of Moroccan Sweets Chebakia
The Chebakia are a cornerstone of Moroccan pastry tradition, with deep roots and a fascinating history. These Moroccan sweets are particularly linked to celebrations and festivities, playing a prominent role during Ramadan. Their artisanal preparation and elaborate shape testify to an ancient culinary wisdom passed down from generation to generation. Considered among the most iconic Moroccan cookies, they represent a symbol of conviviality and an expression of Morocco’s cultural richness. Tasting a Chebakia means savoring a piece of history and tradition from this fascinating land.
FAQ (Frequently Asked Questions)
What exactly are Chebakia?
Chebakia are delicious traditional Moroccan fried cookies, characterized by their braided shape that resembles a flower or nest. After frying, they are immersed in a fragrant honey syrup with orange blossom water and sprinkled with sesame seeds. They are particularly popular during the holy month of Ramadan but are also enjoyed on other festive occasions and as a tasty snack.
Are Chebakia difficult to make at home?
Making Chebakia requires a bit of patience, especially regarding the shaping, which may seem complex initially. However, by carefully following the recipe steps and perhaps watching some online tutorials, it is absolutely possible to make them at home. There is also a simplified shaping method that involves rolling strips of dough, ideal for beginners who still wish to enjoy the goodness of these typical Moroccan sweets.
Where can I find the typical ingredients to make Moroccan sweets like Chebakia?
Many of the basic ingredients like flour, sugar, butter, eggs, and honey are easily found in any supermarket. More specific ingredients like orange blossom water and sesame seeds are often available at ethnic grocery stores, at well-stocked supermarkets in the international products section, or online. Guar gum or xanthan can be found in stores specializing in organic or food intolerance products, or online. If you cannot find orange blossom water, in some recipes it can be replaced with vanilla essence or, depending on the preparation, with some citrus zest.
