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


  1. 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!
  2. 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.
  3. Mix the flour, almond, sesame, baking powder, salt, cinnamon powder, and ground fennel seeds together.
  4. Mix the dry yeast and the saffron with 50 ml of warm water. leave for 10 minutes.
  5. Add the yeast, saffron, olive oil, butter, vinegar, and egg yolk to the flour mixture. Mix well until all ingredients are incorporated.
  6. Add the orange blossom water little by little while kneading, knead for 15 minutes to form a smooth and elastic dough.
  7. 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.
  8. 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.
  9. 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.
  10. Next step is to cook the chebekia.
  11. In one pan heat the oil. In a separate pan warm the honey and flavour it with orange blossom water or mastic gum.
  12. When the oil is hot, fry the chebakia on both sides until they are golden and crispy.
  13. When they are ready, transfer them immediately into the honey.
  14. Remove them from the honey and sprinkle with roasted sesame seeds.
  15. Ahmen... Making Chebakia is not an easy task!
  16. Serve chebekia along with harira soup and Moroccan mint tea.

Further Information

Yield 16

Preparation Time is approxmiately 50 minutes.

Cooking Time is approxmiately 50 minutes.

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