🍪 Chebakia

Name: Chebakia
Total time: 180 min
Yield: 40
Cuisine: Morocco
Ingredients: 500 g plain flour; 100 g toasted sesame seeds, ground, plus 50 g for topping; 50 g ground almonds; 1 tsp ground anise, 1/2 tsp cinnamon, a pinch of saffron; 1/2 tsp dried yeast, 1/2 tsp salt; 4 tbsp orange blossom water; 1 tbsp vinegar, about 120 ml water; 500 g honey; Vegetable oil for deep-frying

Origin: Morocco

164kcal

per serving · 40 g

410kcal

per 100 g

2 gProtein6 g / 100 g

7 gFat18 g / 100 g

22 gCarbs56 g / 100 g

Chebakia are Moroccan flower-shaped cookies: a spiced dough with ground almonds and toasted sesame is folded into rosettes, deep-fried until crisp, soaked in hot honey flavoured with orange blossom water and covered in sesame seeds. They are crunchy, sticky and very sweet. Chebakia are traditionally eaten during Ramadan, often alongside harira soup.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: honey

Contains glutenbecause of: flour

Not keto56 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Tree nuts ⚠ Sesame

What it is made of

flourhoneysesame seedsorange blossom wateralmond

Recipe

40 servings180 min

Ingredients

500 g plain flour
100 g toasted sesame seeds, ground, plus 50 g for topping
50 g ground almonds
1 tsp ground anise, 1/2 tsp cinnamon, a pinch of saffron
1/2 tsp dried yeast, 1/2 tsp salt
4 tbsp orange blossom water
1 tbsp vinegar, about 120 ml water
500 g honey
Vegetable oil for deep-frying

Method

Mix the flour, ground sesame, almonds, spices, yeast and salt; add 2 tbsp orange blossom water, the vinegar and enough water to make a firm dough. Knead well and rest for 30 minutes.
Roll thinly, cut into rectangles, make four slits in each and fold into a rosette by threading alternate strips together.
Warm the honey with the remaining orange blossom water.
Deep-fry the rosettes in batches at 170 °C until deep golden.
Drop them straight into the warm honey for 5–7 minutes, lift out, drain and sprinkle with sesame seeds.

How to make it lighter

Treat chebakia as a treat: one or two pieces are a full dessert portion.
Let them drain thoroughly on a rack so excess honey drips off.
Make them smaller to get more pieces from the same batch.

History

Chebakia are a long-standing part of Moroccan festive baking, and families make large batches in the days before Ramadan. Similar fried honey pastries are found across North Africa. Today they are sold in pastry shops and markets throughout Morocco.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →