Moroccan Chebakia Recipe (Sesame Honey Cookies)
Chebakia is one of those Moroccan pastries that instantly takes me back to Ramadan, family kitchens, and trays full of golden cookies waiting to be dipped in homemade honey, you can check out my simple sugar honey recipe here , you can check my easy homemade honey recipe here. It looks fancy, a little intimidating, and very “expert-level”, but honestly, once you learn the shaping, it’s much easier than it looks.
What I love most about chebakia is the flavor. Toasted sesame, cinnamon, anise, orange blossom water, and that honey bath at the end… it’s rich, fragrant, crispy, and completely addictive. This is the kind of dessert you make once, and suddenly everyone is asking you to bring it every year. I remember my mom making it for us every Ramadan, and one thing for sure, is that she always has to prepare 2 different batches because we would eat the first batch before Ramadan arrives, and yes it’s that good!
In this recipe, I’m sharing the traditional Moroccan way to make chebakia, with all the little details that actually matter, the dough texture, the shaping, and most importantly, letting it dry long enough so it fries perfectly and doesn’t puff up. Take your time, enjoy the process, and trust me… the result is so worth it.
In Ramadan we like to serve chebakia with dates, and our lovely and fan favorite Hrira Hamda, or what you might know as Harira Soup, don’t ask me how the sweetness of the dates and chebakia goes with this sour, and tomato based soup, it just does, and it’s something that you have to experience for yourself, than you can thank me for it later.
Tips for Perfect Chebakia
- The dough must be firm, not soft — this is key for crisp chebakia.
- Rolling the dough very thin gives the best texture.
- Drying is not optional. If you skip this step, they will puff and lose their shape.
- Fry on medium-low heat so they cook evenly without burning.
- Always dip in honey while hot so it absorbs properly.
Frequently Asked Questions
Can I make chebakia ahead of time?
Yes! Chebakia keeps very well. Store it in an airtight container and it stays perfect for 2 to 3 weeks.
Why did my chebakia puff while frying?
This usually means the dough was too soft or they were not dried long enough. Drying for several hours or overnight fixes this.
Can I freeze chebakia?
You can freeze the shaped, unfried chebakia after drying them. Fry and dip in honey when ready to serve.
Is chebakia only made during Ramadan?
Traditionally yes, but honestly… it’s too good to limit to one month . Many families make it for weddings, Eid, and special occasions.
Can I replace orange blossom water?
You can use rose water, but orange blossom gives the most authentic Moroccan flavor.
Moroccan Chebakia Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Coffee grinder or food processor (for grinding sesame seeds)
- Rolling pin or pasta machine
- Sharp knife or pizza cutter
- Clean kitchen towels or trays (for drying the shaped chebakia)
- Large frying pan or deep pot
- Slotted spoon or spider strainer
- Saucepan (for warming the honey)
- Wire rack or tray for cooling
Ingredients
- 8 cups all-purpose flour 1 kg
- 1 cup toasted sesame seeds finely ground (150 g)
- ⅔ cup orange blossom water 160 ml
- If artificial, use half water + half orange blossom water
- ⅓ cup melted butter 75 g
- ¼ cup + 1 tablespoon vegetable oil 50 ml
- 3 tablespoons vinegar 25 ml
- 1 tablespoon ground cinnamon 10 g
- ½ tablespoon ground anise seeds 7 g
- ¼ teaspoon baking powder not a full spoon – very important
- 1 large pinch saffron threads + ½ packet powdered saffron
- ¼ teaspoon crushed mastic gum + ½ teaspoon sugar
- 1 small pinch salt
For frying and finishing
- Vegetable oil for frying
- Warm honey
- Toasted sesame seeds for coating
Instructions
- In a large bowl, add the flour, ground sesame seeds, cinnamon, anise, baking powder, salt, saffron, and the mastic mixture. Mix everything well.
- Add the melted butter, vegetable oil, and vinegar. Start mixing, then slowly add the orange blossom water little by little while kneading.
- Knead until you get a firm, smooth dough. The dough should be on the hard side, not soft.
- If needed, add 1–2 tablespoons of orange blossom water or a little flour until the texture is right.
- Cover and let the dough rest for 10 to 15 minutes.
- Divide the dough into portions and roll each one very thin using a rolling pin or pasta machine.
- Cut the dough into rectangles about 3 x 2 inches. Using a knife or pizza cutter, make 4 to 5 vertical slits inside each rectangle, keeping the edges intact.
- To shape, gently place your fingers through alternating slits and pull one side of the dough through to create the traditional chebakia flower shape. Lightly pinch the ends to secure so they don’t open while frying.
- Arrange the shaped chebakia on trays and let them dry for a few hours, until completely dry to the touch.
- You can even leave them overnight, which gives the best result and prevents them from puffing while frying.
- Heat oil on medium-low. Fry the chebakia slowly until golden and crisp.
- Immediately dip the hot chebakia into warm honey, then sprinkle generously with toasted sesame seeds.
- Let them cool completely before storing.