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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
مدة الطهي 40 minutes
الوقت الكلي 1 hour 40 minutes
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.