chebakia
Want to make the perfect chebakia? Learn how to choose the best chebakia ingredients for an authentic, mouthwatering flavor. Discover the secrets now!
Ingredients
- 500 g all-purpose flour
- 100 g ground almonds
- 100 g sesame seeds toasted and ground
- 1 tbsp anise seeds ground
- 1 tbsp cinnamon
- ½ tsp salt
- 1 egg
- 100 ml melted butter
- 100 ml olive oil
- 100 ml orange blossom water
- 1 tbsp vinegar
- ½ tsp baking powder
- 10 g active dry yeast dissolved in warm water
- Warm water as needed to knead dough
- Vegetable oil for frying
- 500 g honey mixed with 1 tbsp orange blossom water, for soaking
- Toasted sesame seeds for garnish
Instructions
- Toast and grind sesame seeds and almonds. Set aside.
- In a large bowl, combine flour, ground almonds, ground sesame, anise, cinnamon, and salt.
- Add the egg, melted butter, olive oil, orange blossom water, vinegar, and baking powder.
- Dissolve yeast in a little warm water and add it to the mixture.
- Gradually knead in warm water until you form a smooth, elastic dough. Cover and let rest for 1 hour.
- Divide the dough and roll out into thin sheets. Cut into rectangles and make 4–5 slits inside each, then shape into the classic chebakia rose form.
- Heat oil in a deep fryer or large pot. Fry the chebakia until golden brown.
- Immediately dip hot chebakia into warm honey mixed with orange blossom water. Let soak for a few minutes.
- Drain and sprinkle with toasted sesame seeds.
- Let cool completely before storing in airtight containers.
Notes
- Texture Matters: For the perfect balance of crispness and chew, make sure the dough is soft but not sticky. Proper resting helps develop elasticity for easy shaping.
- Shaping Tip: Use a pastry wheel to cut even strips and practice shaping a few before frying the whole batch. Once you get the twist technique, it becomes much quicker.
- Honey Soaking: Always soak the fried chebakia while they are still hot. This allows them to absorb the honey deeply, making them flavorful and shiny.
- Flavor Boost: Toasting the sesame seeds and almonds enhances the nutty flavor. Don’t skip this step—it makes a big difference.
- Storage: Once cooled, store chebakia in a single layer or with parchment paper between layers in an airtight container. They can last up to 2–3 weeks at room temperature.
- Make-Ahead Tip: You can prepare the dough a day in advance. Wrap tightly and refrigerate, then let it come to room temperature before shaping.
- Serving Suggestion: Serve chebakia with traditional Moroccan mint tea during Ramadan or Eid. They also pair beautifully with spiced coffee or as a sweet snack.
