Chebakia
The Quirky Foodster Team
Ingredients
- Plain flour — 4 cups (500 g / 1 lb 2 oz)
- Sesame seeds, toasted, plus extra for garnish — 1/4 cup (35 g / 1.25 oz)
- Saffron threads — 1/2 tsp
- Cinnamon — 1 tsp
- Anise seeds — 1/2 tsp
- Melted butter — 1/4 cup (60 g / 2 oz)
- Vegetable oil — 1/4 cup (60 ml / 2 fl oz)
- Egg — 1
- Water, as needed
- Oil for deep frying
- Honey, warmed, for coating — 2 cups (700 g / 1.5 lb)
Method
- Combine the flour, toasted sesame seeds, saffron, cinnamon and anise seeds in a bowl.
- Add the melted butter, oil and egg, then gradually add water, kneading until a smooth, firm dough forms.
- Rest the dough for 20 minutes.
- Roll the dough thin and cut into rectangles, making several parallel slits down the centre of each without cutting through the edges.
- Carefully thread and fold the rectangle through the slits to create the traditional layered, flower-like shape.
- Heat oil to 170°C (340°F) and fry the shaped pastries in batches until golden, about 3–4 minutes.
- While still hot, dip the fried pastries directly into warmed honey, coating thoroughly.
- Sprinkle with extra sesame seeds before the honey sets.
Introduction: Delicately shaped, deep-fried pastries coated in honey and sprinkled with sesame seeds, a treasured sweet especially associated with Ramadan.
Cultural Background: Chebakia is prepared in large batches by Moroccan families in the lead-up to Ramadan, its distinctive flower-like folded shape and honey coating making it a signature accompaniment to harira at the moment the fast is broken each evening.
Tips: Take care and patience with the folding technique, as it is what gives chebakia its distinctive, intricate shape. Dip the pastries in honey while both are still warm for the best absorption and glossy finish.
Variations: Some regional versions add a touch of orange blossom water to the dough. Adjust the honey coating time for a lighter or more heavily glazed finish.
Storage: Store in an airtight container at room temperature for up to 2 weeks, as the honey coating helps preserve it.
Reheating: Not applicable — served at room temperature.
Nutrition: Per serving (approx., 2 pieces): 320 kcal, 5 g protein, 12 g fat, 52 g carbohydrate.
FAQs:
Q: Why is chebakia associated with Ramadan?
A: It’s traditionally prepared in large batches ahead of
Q: Can chebakia be made without the folding technique?
A: The fold is traditional and iconic, though
- Plain flour — 4 cups (500 g / 1 lb 2 oz)
- Sesame seeds, toasted, plus extra for garnish — 1/4 cup (35 g / 1.25 oz)
- Saffron threads — 1/2 tsp
- Cinnamon — 1 tsp
- Anise seeds — 1/2 tsp
- Melted butter — 1/4 cup (60 g / 2 oz)
- Vegetable oil — 1/4 cup (60 ml / 2 fl oz)
- Egg — 1
- Water, as needed
- Oil for deep frying
- Honey, warmed, for coating — 2 cups (700 g / 1.5 lb)
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