Moroccan Chebakia Recipe
Servings: 60
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.