Chebakia (Moroccan Honey and Sesame Cookies)
Local name: الشباكية
In short: Rosette-shaped dough flavored with sesame, anise and saffron, fried until crisp, dipped in warm honey and sprinkled with toasted sesame seeds. It takes about 2 h 10 min in total and makes 12 servings.
- Prep
- 1 h 30 min
- Cook
- 40 min
- Resting
- 1 h
- Total
- 2 h 10 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 380 kcal
Chebakia are the sticky, flower-shaped cookies that Moroccans make by the trayful before Ramadan, to be eaten with harira at sunset. A dough scented with toasted sesame, anise, cinnamon and saffron is rolled thin, cut, folded into a rosette and fried, then dipped in warm honey. They are sweet, crunchy and a little chewy. Making them takes patience, and the folding gets quicker after the first dozen.
Instructions
- Toast all the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, until golden. Grind 75 g (1/2 cup) of them to a coarse powder and keep the rest for sprinkling.
- Mix the flour, ground sesame, aniseed, cinnamon, baking powder and salt. Add the egg, butter, vinegar, saffron water and orange blossom water, then enough lukewarm water to make a soft, pliable dough. Knead for 10 minutes, then cover and rest for 1 hour.
- Roll a quarter of the dough on a floured surface until very thin, about 2 mm (1/16 in). Cut it into rectangles about 6 x 10 cm (2 1/2 x 4 in).
- Cut 3 slits lengthwise in each rectangle, stopping 1 cm (1/2 in) from the ends. Pass one short end through the middle slits and curl the piece into a flower, pressing the ends together.
- Heat the oil to 170°C (340°F). Fry the chebakia in batches for 2 to 3 minutes, turning once, until deep golden. Drain briefly on a rack.
- Warm the honey with the orange blossom water in a wide pan over low heat until fluid, but not boiling. Dip each hot chebakia in the honey for about 30 seconds, turning it, then lift it onto a rack.
- Sprinkle with the reserved toasted sesame while the honey is still sticky. Let them dry for at least 1 hour before storing in an airtight tin.
Tips
- Keep the dough covered while you work, since thin dough dries quickly and cracks. Roll and cut one portion at a time.
- Chebakia keep for 2 to 3 weeks in an airtight tin at room temperature, and they taste better after a day.
Questions and answers
Why does the honey need to be warm?
Warm honey is runny enough to coat the chebakia and soak in slightly, while cold honey sits on top and turns sticky. Do not let it boil, or it will harden.
Can I bake chebakia instead of frying them?
You can bake them at 180°C (350°F) for 15 to 18 minutes before dipping, but they will be drier and less traditional. Frying gives the true crisp texture.
What do you eat chebakia with?
In Morocco they are served with harira, dates and mint tea at sunset during Ramadan. They also appear at weddings and holidays.
How long does it take to make Chebakia (Moroccan Honey and Sesame Cookies)?
About 2 h 10 min in total: 1 h 30 min of preparation and 40 min of cooking.
How many calories are in Chebakia (Moroccan Honey and Sesame Cookies)?
About 380 kcal per serving, with 6 g of protein, 49 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 49 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
