Chebakia is one of the most elaborate and representative sweets of Moroccan pastries. These dough flowers spiced with anise and sesame are fried until golden brown and bathed in orange blossom honey while still hot. They are the sweet star of Ramadan and family celebrations.
Moroccan
Chebakia: sesame and honey roses in Moroccan style
Moroccan Chebakia: fried rose-shaped cookies dipped in orange blossom and sesame honey. Traditional Ramadan sweet.
- Morocco
- Dessert
- Light
- Low fat
- medium-high
45 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 140 kcal
- Protein 2 g
- Fiber 1 g
- Carbohydrates 18 g
- Fat 7 g
- Sodium 10 mg
Story behind the dish
Preparation
Chebakia: Moroccan-style sesame and honey roses is a Moroccan preparation with high difficulty. Reserve about 65 minutes in total (45 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of flour.
- Have ready: 50 g ground toasted sesame seeds.
- Have ready: 1 egg.
- Have ready: 50 ml of mild olive oil.
- Have ready: 50 ml of white wine vinegar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix flour
Mix flour, ground sesame, anise and cinnamon. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the egg
Add the egg, oil, vinegar and saffron; knead until smooth dough. Rest 20 min. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. In demanding recipes, do not improvise times: precision makes the difference.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Stretch the dough to 3 mm; cuts 8x5 cm rectangles
Stretch the dough to 3 mm; Cut 8x5 cm rectangles. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. In demanding recipes, do not improvise times: precision makes the difference.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Make 4 parallel cuts in the rectangle without reaching the ends
Make 4 parallel cuts in the rectangle without reaching the ends. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Intertwine the strips to form the rose and fold to close
Intertwine the strips to form the rose and fold to close. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry in oil at 170 °C until golden; drains on paper
Fry in oil at 170 °C until golden; drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. In demanding recipes, do not improvise times: precision makes the difference.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Heat the honey; bathe the hot roses and sprinkle with sesame
Heat the honey; bathe the hot roses and sprinkle with sesame. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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