Traditional Moroccan Chebakia Recipe

Ingredients

  • 500g of flour
  • 1 cup of toasted sesame seeds
  • 1/2 cup of melted butter
  • 1/2 cup of vinegar
  • 1/2 cup of orange blossom water
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground anise
  • 1/2 teaspoon of salt
  • 2 large eggs
  • 1 tablespoon of yeast
  • 1/2 cup of warm water
  • 1.5 kg of honey
  • 1 litre of vegetable oil for frying

Steps and instructions

  1. In a large bowl, combine the flour, toasted sesame seeds, melted butter, vinegar, orange blossom water, ground cinnamon, ground anise, and salt.
  2. In another bowl, beat the eggs and add the yeast and warm water. Mix until the yeast is completely dissolved.
  3. Add the egg and yeast mixture to the flour mixture. Combine until a dough forms.
  4. On a floured surface, roll out the dough to about 1/4 inch thickness.
  5. Cut the dough into rectangles and make 4-5 cuts down the center of each rectangle, leaving the ends intact.
  6. Fold the dough rectangles in half lengthwise and twist each strip to form a 'braid'.
  7. Heat the vegetable oil in a deep fryer or large saucepan to 180 degrees Celsius.
  8. Fry the Chebakia in batches until golden brown, about 2-3 minutes. Drain on paper towels.
  9. While still warm, dip the fried Chebakia into warm honey. Leave them for a few minutes to absorb the honey.
  10. Remove from the honey and drain on a wire rack. Allow to cool before serving.

Tools for making

Recipe variations

  • Use whole wheat flour instead of regular flour for a healthier option.
  • Replace the sesame seeds with poppy seeds or ground almonds for a different flavor and texture.
  • Add a teaspoon of orange zest to the dough for a citrusy twist.
  • Instead of frying, bake the Chebakia in the oven for a lighter version.
  • For a savory variation, omit the sugar and spices from the dough and fill the twisted strips with a mixture of minced meat, onions, and spices.
  • Drizzle the Chebakia with a chocolate glaze or sprinkle them with powdered sugar for added sweetness.
  • Experiment with different types of honey, such as floral honey or wildflower honey, to vary the flavor profile.
  • Add a pinch of ground cardamom or nutmeg to the dough for a subtle spicy note.
  • Replace the orange blossom water with rose water or almond extract for a different aromatic touch.
  • Make mini Chebakia by cutting the dough into smaller pieces and twisting them into bite-sized shapes.

Recipe overview

Chebakia is a traditional Moroccan pastry that is commonly served during the holy month of Ramadan. It is a sweet treat, characterized by its unique flower-like shape and coated generously in honey. The recipe involves creating a dough infused with warm spices such as cinnamon and anise, and a hint of orange blossom water, which is then deep-fried until golden and crisp. The Chebakia is then soaked in honey for an enveloping sweetness. This may seem complex, but with the right ingredients and following the step-by-step instructions, you'll find it's a rewarding process yielding a deliciously sweet and crunchy pastry that's worth the effort. Enjoy it as a dessert or a rich snack with Moroccan mint tea.

Common questions

  1. How long does it take to make Chebakia? The total time required to make Chebakia is approximately 2 hours.
  2. Can I use a different type of flour? It is recommended to use regular all-purpose flour for this recipe to achieve the desired texture.
  3. Can I substitute the orange blossom water? Orange blossom water adds a distinct flavor to Chebakia, but if you can't find it, you can substitute it with rose water or omit it if necessary.
  4. Can I use a different type of oil for frying? Vegetable oil is commonly used for frying Chebakia, but you can use other neutral oils with a high smoke point such as canola or sunflower oil.
  5. How should I store Chebakia? Once cooled, store the Chebakia in an airtight container at room temperature. They should stay fresh for up to two weeks.
  6. Can I freeze Chebakia? Yes, you can freeze Chebakia. Place them in a freezer-safe container or bag, separating each layer with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
  7. Can I halve or double the recipe? Yes, you can adjust the quantities of the ingredients to make a smaller or larger batch of Chebakia. Just ensure to maintain the correct ratios of the ingredients.
  8. Are there any alternatives for honey? Honey is traditionally used to coat Chebakia, but you can use a mixture of honey and maple syrup or agave syrup if desired.

Serving dishes and utensils

Origin stories

Chebakia is a beloved Moroccan dessert, often associated with the holy month of Ramadan, where it is served during Iftar, the meal that breaks the daily fast. Its intricate design, resembling a rose or a pinwheel, is not just aesthetically pleasing, but also a testament to the skill and patience of the cook. The crumbly, honey-drenched treat is a symphony of tastes, with the floral notes of orange blossom water playing off against the warmth of cinnamon and anise. And while modern kitchens may use molds to achieve the iconic shape, traditionalists still hand-twist each piece, carrying forward a culinary art form that traces its origins back to Andalusian Spain. So, each bite of Chebakia is not just a delicious indulgence, but a small taste of history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.