Moroccan Chebakia with Honey and Sesame, Step by Step

Chebakia and Ramadan are inseparable. You’ll find it next to the harira on every iftar table, with its honeyed color and the scent of orange blossom water and cinnamon. Making it is a family ritual in itself: mothers and daughters gather to shape it days before the month begins.

The secret to a great chebakia lies in a firm dough that’s left to rest, in careful shaping, and in hot honey into which it’s dipped while still warm so it soaks it up beautifully. The shaping takes patience, but the result is well worth it.

Moroccan Chebakia with Honey and Sesame, Step by Step

A fried Moroccan pastry shaped like a rose, seasoned with sesame, cinnamon and orange blossom water, then dipped in honey and sprinkled with sesame. Ramadan just isn't complete without it.

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مدة التحضير 1 hour hr

مدة الطهي 40 minutes mins

الوقت الكلي 1 hour hr 40 minutes mins

عدد الحصص: 8 people

Ingredients Method Notes

المقادير

  

• 4 cups flour
• 1 cup toasted, ground sesame seeds
• 1 tablespoon cinnamon
• 1 teaspoon ground anise
• 1/2 teaspoon turmeric (for color)
• A few threads of saffron
• 1 tablespoon yeast + a little warm water
• 1/4 cup melted butter + 1/4 cup oil
• 1 tablespoon vinegar
• Orange blossom water
• Plenty of oil for frying
• 1 kilo honey (or honey blended with beeswax)
• Toasted sesame seeds for garnish

Method

 

1. Mix the flour with the ground sesame, cinnamon, anise, turmeric, saffron and salt.
2. Add the butter, oil, vinegar, dissolved yeast and orange blossom water, then knead until you have a firm, supple dough. Let it rest for half an hour.
3. Roll the dough out thinly, cut it into small slit rectangles, and shape each piece into a rose.
4. Fry the chebakia in medium-hot oil, turning them, until golden and crisp.
5. Heat the honey until it turns liquid and dip the hot chebakia in it for a minute or two until they soak it up.
6. Lift them out and let them drain, then sprinkle with toasted sesame. Store them in an airtight container once cooled.

ملاحظات

Dip the chebakia in the honey while both are hot — this ensures they absorb it well.
Don't let the frying oil get too hot, or they'll burn on the outside and stay raw inside.
Chebakia keeps for weeks in an airtight container.

Frequently asked questions

Why does my chebakia turn out hard?

Usually because of too much flour or not letting the dough rest; aim for a supple dough and enough resting time.

Can I skip the ground sesame?

It's essential for the authentic Moroccan flavor, but you can reduce the amount to taste.

How long does chebakia keep?

It lasts several weeks in an airtight container away from moisture, and stays crisp.

Photo: Wikimedia Commons — CC BY-SA