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Moroccan Chebakia recipe

Chebakia is an ancient Moroccan dessert. It is often eaten during the holy month of Ramadan and served with mint tea. It is time consuming to make but worth the trouble!

Here is the recipe for Moroccan Chebakia.

Ingredients for Moroccan Chebakia

  • 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

Directions for Moroccan Chebakia

  1. 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.
  2. Mix the flour, almond, sesame, baking powder, salt, cinnamon powder, and ground fennel seeds together.
  3. Mix the dry yeast and the saffron with 50 ml of warm water. Leave for 10 minutes.
  4. Add the yeast, saffron, olive oil, butter, vinegar, and egg yolk to the flour mixture. Mix well until all ingredients are incorporated.
  5. Add the orange blossom water little by little while kneading, knead for 15 minutes to form a smooth and elastic dough.
  6. 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.
  7. 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 center of each square and form them into a flower shape.
  8. Heat the oil in a pan. In a separate pan warm the honey and flavor it with orange blossom water or mastic gum.
  9. When the oil is hot, fry the chebakia on both sides until they are golden and crispy.
  10. When they are ready, transfer them immediately into the honey.
  11. Remove them from the honey and sprinkle with roasted sesame seeds.

Serve with harira soup and Moroccan mint tea!

Nepali family of parents and young children
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