The Chebakia is a pastry of Moroccan origin made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and rosewater and sprinkled with sesame. Similar to the Fazuelos, the Chebakia is constructed differently and results in a thicker, denser pastry. In Italy there are the cartellate that are very similar.
Type of Dish Pastry
- 450 g (1 lb) plain flour
- 120 g (4 oz) blanched almonds
- 120 g (4 oz) sesame seeds
- 5 g (1 tsp) dry yeast
- 5 g (1 tsp) baking powder
- one pinch saffron
- 1 g (1/4 tsp) salt
- 3 g (1 tsp) cinnamon powder
- 6 g (1/2 Tbsp) ground fennel seeds
- 30 ml (2 Tbsp) orange blossom water
- 110 ml (1/2 cup) olive oil
- 110 ml melted butter
- 15 ml (1 Tbsp) white vinegar
- 1 piece egg yolk
- 1 lt oil for frying
- 500 g (1 lb) honey
- 150 g (5 oz) roasted sesame seeds
- Before you start on this Moroccan chebekia adventure... ask yourself a question... Do I really want to make chebakia? Cause let's be honest... This recipe is not so simple and it does take a bit of patience... LOL... if you are a beginner, then start with something more simple. Like perhaps a peanut butter sandwich or whatever tickles your fancy!
- OK then if you are game to try then here we go! In a frying pan over medium heat roast the almonds and sesame seeds until they become golden. Grind to a fine powder in a food processor.
- Mix the flour, almond, sesame, baking powder, salt, cinnamon powder, and ground fennel seeds together.
- Mix the dry yeast and the saffron with 50 ml of warm water. leave for 10 minutes.
- Add the yeast, saffron, olive oil, butter, vinegar, and egg yolk to the flour mixture. Mix well until all ingredients are incorporated.
- Add the orange blossom water little by little while kneading, knead for 15 minutes to form a smooth and elastic dough.
- Cut the dough into 4 equal portions and roll them into balls. Cover with a damp cloth and let the dough rest for 15 minutes.
- With a rolling pin roll the dough into a thin layer, about 2mm. To shape the chebakia use a roller with a perforated edge. Cut them into squares the size of your palm. Cut 4 slits into the centre of each square and form them into a flower shape. Reserve.
- To make the traditional Chebekia shape takes a bit of practice and skill. I would advise you to watch a video as its much easier to understand if you see how its done.
- Next step is to cook the chebekia.
- In one pan heat the oil. In a separate pan warm the honey and flavour it with orange blossom water or mastic gum.
- When the oil is hot, fry the chebakia on both sides until they are golden and crispy.
- When they are ready, transfer them immediately into the honey.
- Remove them from the honey and sprinkle with roasted sesame seeds.
- Ahmen... Making Chebakia is not an easy task!
- Serve chebekia along with harira soup and Moroccan mint tea.
Preparation Time is approxmiately 50 minutes.
Cooking Time is approxmiately 50 minutes.