Chebakia with Honey and Sesame (Moroccan Ramadan Pastry)
Chebakia is an iconic Ramadan pastry in Morocco, crispy on the outside and tender inside, coated in honey and sesame. You'll love its enchanting aroma of orange blossom, cinnamon, and anise. To make this authentic dessert, you need quality spices: good saffron and fresh cinnamon make all the difference. If you're wondering where to buy halal Moroccan products online, look for spices and orange blossom water in specialty shops or trusted websites. Chebakia takes a bit of patience to shape, but the result is worth it. It's enjoyed with mint tea, a symbol of Moroccan hospitality.
Ingredients
- Wheat flour500 g
- Ground almonds150 g
- Toasted sesame seeds100 g
- Honey250 g
- Sunflower oil100 ml
- Orange blossom water3 tbsp
- Baker's yeast1 tsp
- Ground cinnamon1 tsp
- Anise powder1 tsp
- Saffron powder1 pinch
- Salt1 pinch
- Frying oil1 L
Instructions
- 1
In a large bowl, mix the flour, ground almonds, toasted sesame, yeast, cinnamon, anise, saffron, and salt.
- 2
Add the sunflower oil, orange blossom water, and enough warm water to form a firm dough. Knead until smooth and elastic.
- 3
Let the dough rest covered for 30 minutes. Roll it out thinly on a floured surface, then cut into rectangles about 4x6 cm. Make two parallel slits in the center and pull one end through to form a knot.
- 4
Heat the frying oil to 170°C. Fry the chebakia in small batches until golden and crispy. Drain on paper towels.
- 5
Immediately dip the hot chebakia in warm honey for a few seconds, then sprinkle with sesame seeds.
- 6
Let drain on a rack before serving. These pastries keep for up to two weeks in an airtight container.
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