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Chebakia, this golden, honey drenched pastry is intricately shaped, fried to perfection, and coated in fragrant honey, making it a symbol of celebration and togetherness. Often prepared during Ramadan, Chebakia is a treat that brings warmth and sweetness to gatherings, connecting families and friends over its irresistible flavour.
What Is Chebakia?
Chebakia is a traditional Moroccan sesame and honey pastry known for its intricate flower-like shape and rich taste. The dough, spiced with ingredients like cinnamon and anise, is rolled and shaped into delicate patterns before being fried until crisp and golden. Once fried, these pastries are immediately dipped in warm honey, allowing them to soak up the syrup and develop a glossy, sticky exterior. Finally, they’re sprinkled with toasted sesame seeds, which adds a nutty crunch and completes the experience.
This pastry is often enjoyed during special occasions, especially during the holy month of Ramadan, when it becomes a staple on iftar tables. Its sweetness, coupled with a cup of mint tea, provides a comforting end to a day of fasting, and its deep flavours offer a perfect contrast to the savoury dishes that typically precede it.
Ingredients and Taste
The ingredients in Chebakia are a testament to the complexity of Moroccan cuisine, where layers of flavour come together to create something memorable. The dough is made from a blend of flour, ground sesame seeds, and almonds, giving it a nutty richness. Spices like cinnamon, anise, and saffron are mixed into the dough, creating a warm, aromatic base that sets the tone for the entire pastry. Orange blossom water is also added, infusing the dough with a subtle floral note that elevates the overall flavour.
Once fried, the pastries are soaked in honey, sometimes flavoured with orange blossom water, until they become fully coated. The combination of the crispy, spiced dough and the sticky, sweet honey creates an irresistible texture: crisp on the outside, tender within, and bursting with flavour. The final sprinkle of toasted sesame seeds adds an extra layer of nuttiness, making each bite a delightful balance of sweetness, warmth, and crunch. The taste is rich but not overwhelming, with the honey providing a luscious sweetness that is perfectly balanced by the spices.
A Taste of History
Chebakia has a deep rooted history in Moroccan culture, especially during Ramadan, when it’s traditionally prepared in large batches to be shared with family and neighbours. The pastry’s origins can be traced back centuries, influenced by the diverse culinary traditions of the region, including Berber, Andalusian, and Arab cuisines. Its intricate shape and the careful process of making it reflect the importance of craftsmanship and attention to detail in Moroccan cooking.
The act of making Chebakia is often a communal one, bringing families together to roll, shape, fry, and dip the pastries. It’s a labour intensive process, but one that is filled with joy and anticipation, as everyone looks forward to sharing the results.
During Ramadan, the presence of Chebakia on the table symbolizes more than just a sweet treat, it represents the spirit of generosity, hospitality, and community that defines Moroccan culture.
Chebakia (Moroccan Sesame and Honey Pastry) Recipe
Serves: 4 people
Ingredients:
- 200g all-purpose flour
- 50g ground almonds
- 1 tbsp sesame seeds (plus extra for garnish)
- 1 tsp anise seeds, ground
- ½ tsp cinnamon
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp orange blossom water
- 1 tbsp white vinegar
- 1 egg
- 50g unsalted butter, melted
- 1 pinch saffron threads (optional, soaked in 1 tbsp warm water)
- 150g honey
- Vegetable oil for frying
Directions
To begin, take a large bowl and mix together the flour, ground almonds, sesame seeds, ground anise, cinnamon, salt, and baking powder. Stir the dry ingredients thoroughly to ensure they are evenly combined, which helps distribute the flavours throughout the dough.
Add the orange blossom water, vinegar, egg, melted butter, and saffron water (if using) to the flour mixture. Mix well with your hands until the dough begins to come together. The dough should be soft and slightly sticky.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time until the desired consistency is achieved. Wrap the dough in plastic wrap and let it rest for 15-20 minutes.
After resting, divide the dough into smaller portions to make it easier to handle. Roll each portion out to about 3mm thickness. Using a pastry cutter or a knife, cut the dough into rectangles approximately 10x5 cm in size, and make four slits inside each rectangle, leaving the edges intact.
Carefully shape each piece into the traditional chebakia flower shape. Do this by weaving the dough through the slits and pinching the corners together to form a rose-like structure. This intricate shape helps the dough absorb the honey evenly when fried.
Heat the vegetable oil in a deep frying pan over medium heat until it reaches 180°C (350°F). Fry the chebakia in batches, turning them occasionally, until they turn golden brown. This should take about 3-4 minutes per batch. Be sure not to overcrowd the pan.
Once fried, remove the chebakia from the oil and drain on paper towels briefly. While still warm, immediately dip each chebakia into warm honey for about 1-2 minutes, ensuring they are thoroughly coated. This step gives the chebakia its signature sweetness and glossy finish.
Place the honey coated chebakia on a tray and sprinkle with extra sesame seeds while the honey is still sticky. Let them cool completely before serving. Chebakia is traditionally enjoyed with mint tea, especially during Ramadan, but it also makes a delightful treat any time of the year.
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