Moroccan
Chebakia
Chebakia are fragrant Moroccan sesame pastries folded into flower shapes, fried until crisp, then soaked in warm honey scented with orange blossom water. They are especially beloved during Ramadan with harira, but feel festive any time.
Watch it madecookingwithalia · 5:26
Ingredients
- All-purpose flour1 cup
- Toasted sesame seeds, finely ground1/3 cup
- Toasted sesame seeds, for garnish1 tbsp
- Ground anise seeds1/2 tsp
- Ground cinnamon1/2 tsp
- Ground turmeric1 pinch
- Saffron threads1 pinch
- Orange blossom water2 tbsp, plus 1 tsp for honey
- Gum arabic or mastic, crushed1 small pinch
- Baking powder1/4 tsp
- Active dry yeast1/4 tsp
- Warm water2 tbsp, divided
- Salt1/4 tsp
- Egg yolk1
- Melted unsalted butter1 tbsp
- Olive oil1 tbsp
- White vinegar1 tsp
- Vegetable oil, for frying2 cups
- Honey3/4 cup
Method
- Soak the saffron in 1 tablespoon orange blossom water for 10 minutes.
- Dissolve the yeast in 1 tablespoon warm water and let it stand until slightly foamy.
- In a bowl, mix the flour, ground sesame, anise, cinnamon, turmeric, crushed gum arabic, baking powder, and salt.
- Add the saffron-orange blossom water, yeast mixture, egg yolk, melted butter, olive oil, vinegar, and remaining orange blossom water.
- Knead firmly for 8 to 10 minutes, adding the remaining warm water only as needed, until the dough is smooth, stiff, and pliable rather than sticky.
- Cover the dough and let it rest for 20 minutes.
- Roll the dough very thin on a lightly floured surface, about 2 mm thick.
- Cut the dough into rectangles about 8 x 10 cm, then make 4 lengthwise slits in each rectangle without cutting through the edges.
- Shape each rectangle by weaving alternating strips over your fingers, pinching the corners together, and turning the pastry slightly inside out to form the traditional flower shape.
- Heat the vegetable oil in a deep pan to 170°C / 340°F.
- Warm the honey gently in a small saucepan, stir in 1 teaspoon orange blossom water, and keep it hot but not boiling.
- Fry the chebakia in batches, turning once, until deep golden brown and crisp.
- Lift the pastries from the oil and immediately submerge them in the warm honey for 3 to 5 minutes.
- Drain the chebakia on a rack set over a tray and sprinkle with toasted sesame seeds while sticky.
- Let the pastries cool until the honey glaze sets slightly before serving.
Common questions
Can I substitute gum arabic or mastic in Chebakia dough?
Yes. If you can’t find gum arabic or mastic, leave it out rather than using a strongly flavored substitute. The texture will still work, though the dough may be slightly less fragrant and crisp after frying.
How long does Chebakia dough need to rest before shaping and frying?
Rest the kneaded dough about 20 minutes, just enough to relax the gluten and make rolling easier. If it springs back while rolling, give it 5 to 10 more minutes covered before continuing.
What are the most common mistakes when making Chebakia?
The biggest mistakes are adding too much water, making the dough sticky, rolling it too thick, and frying at the wrong temperature. The dough should be stiff and pliable, and the oil should be hot enough to brown evenly without burning.
How should I store Chebakia after frying?
Cool it completely, then store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a sealed container with parchment between layers and thaw uncovered so it stays crisp.
How do you serve Chebakia, and can it be made ahead?
Serve Chebakia at room temperature, often with mint tea. It’s ideal for making ahead because the flavor improves after a day. If you glaze or drizzle it with honey, do that shortly before serving so it stays crisp.