Chebakia

Name: Chebakia
Cook time: 175 min
Total time: 175 min
Yield: 12 servings
Cuisine: Moroccan Maghreb
Ingredients: 500g All-purpose Flour; 120g Sesame Seeds, toasted and finely ground; 75g Almonds, blanched, toasted and finely ground; 1 tbsp Ground Anise; 1 tsp Ground Cinnamon; 1 tsp Ground Fennel Seeds; 1/8 tsp Mastic, ground, meska; 1/2 tsp Baking Powder; 1 tsp Instant Yeast; 1/2 tsp Saffron Threads, crushed and soaked in 2 tbsp warm water; 1/2 tsp Ground Turmeric; 1/2 tsp Salt; 1 large Egg; 60ml Olive Oil, warm; 60ml Unsalted Butter, melted; 60ml Orange Blossom Water; 1 tbsp White Vinegar; 120ml Water, warm, to bring dough together; 1 l Neutral Oil, for deep-frying; 1 kg Honey; 2 tbsp Orange Blossom Water; 1 tbsp Unsalted Butter; 75g Sesame Seeds, toasted, whole

Chebakia are crisp, honey-coated Moroccan pastries shaped like delicate flowers and studded with toasted sesame and almonds. Aromatic with saffron, anise and orange blossom, they are fried to a golden crunch and then glazed in warm honey for a glossy, irresistible finish. Serve them at celebrations or with mint tea for an indulgent treat.

Chebakia are crisp, honey-coated Moroccan pastries shaped like delicate flowers and studded with toasted sesame and almonds. Aroma... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

E · Indulgent

Rating

4.2

Time

2 hrs30 min

Price

2,06 €

Calories

676 kcal

vegetarian

comfort food

holiday/special occasion

middle eastern

Method

Toast and grind

Toast the Sesame Seeds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden. Scoop out about 75 g to keep whole for the garnish, then keep toasting the rest until evenly golden; cool completely and grind them very fine in a food processor. Toast the blanched Almonds the same way, cool them, and grind them to a fine meal. In a small bowl, crush Saffron Threads and soak them in 2 tbsp warm Water so the color blooms.

Mix the dry ingredients

In a large bowl, combine All-purpose Flour, the ground sesame, the ground almonds, Ground Anise, Ground Cinnamon, Ground Fennel Seeds, Mastic, Baking Powder, Instant Yeast, Ground Turmeric, and Salt. Stir well so the spices are evenly distributed and the mixture smells warm and fragrant.

Add the wet ingredients

Make a well in the center, then add the Egg, Olive Oil, melted Unsalted Butter, Orange Blossom Water, White Vinegar, and the saffron infusion. Stir until the mixture looks shaggy, then knead by hand, adding enough warm water a little at a time to make a soft, smooth dough that holds together without cracking.

Rest the dough

Shape the dough into a ball, cover it well, and let it rest 30 minutes at room temperature. This short rest relaxes the gluten and makes the dough much easier to roll very thin.

Shape the pastries

Divide the rested dough into 4 to 6 pieces. Keep the pieces you are not working with covered, then roll one piece at a time on a lightly floured surface until it is almost translucent. Cut the sheet into rectangles about 2 x 4 inches with a knife, make 4 slits in the center of each piece, thread one end through the opening, and pinch lightly to form the classic chebakia flower or knot. Set the shaped pieces on a tray lined with parchment while you finish the rest.

Fry until crisp

Pour the Neutral Oil into a deep pot to a depth of at least 2 inches and heat it over medium until it reaches 350° F. Fry the chebakia in small batches for 2 minutes, flip them, then fry for 2 minutes more until they are deep golden and crisp. Move them straight to a rack or paper towels so the excess oil drains away.

Warm the honey bath

In a wide saucepan, warm the Honey with the 2 tbsp orange blossom water and butter over low heat, stirring until the butter melts and the honey turns smooth and pourable. Keep it hot but never boiling.

Glaze and garnish

Dip the hot chebakia into the warm honey bath for 1 minute so they soak up the glaze, turn them once if needed, then lift them out with a fork or slotted spoon and let the excess drip back into the pan. Arrange them on a platter and scatter the reserved toasted sesame seeds over the top while the glaze is still tacky. Let them set until glossy, then serve.