CHEBAKYA

Chebakya (also spelled “Chebbakia” or “Shebakia”) is a famous Moroccan sweet, usually prepared during Ramadan and special occasions. Shaped into intricate flower-like forms, Chebakya is a deep-fried pastry coated in honey or syrup and sprinkled with sesame seeds. The result is a crunchy, sweet, and fragrant treat.

INGREDIENTS (Makes about 40 pieces)

• 4 cups all-purpose flour (plus extra for rolling)
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon anise seeds (ground)
• 1 teaspoon baking powder
• 1 tablespoon white vinegar or lemon juice
• 2 tablespoons melted butter or vegetable oil
• 1 tablespoon orange blossom water
• 1 egg (beaten)
• 1 cup lukewarm water (approximately, adjust as needed)
• ½ cup roasted sesame seeds (divided into two portions: half ground, half left whole for topping)
• Vegetable oil for frying
• 1 liter honey (warmed, or use a homemade sugar-honey syrup)

STEP-BY-STEP INSTRUCTIONS

1. In a large bowl, combine the flour, salt, cinnamon, ground anise seeds, baking powder, and half of the roasted sesame seeds (ground version). Mix thoroughly.
2. Make a well in the center of the dry ingredients. Add the vinegar or lemon juice, melted butter/oil, orange blossom water, and the beaten egg.
3. Gradually add lukewarm water while kneading the dough. The dough should be soft and pliable, not overly sticky or dry. Knead for about 5-8 minutes.
4. Divide the dough into smaller balls, cover them with a damp cloth, and let them rest for 15-20 minutes.
5. Lightly flour your work surface. Take one dough ball and roll it out to about 2-3 mm thickness.
6. Cut the dough into rectangles (approximately 10 cm x 8 cm). With a sharp knife, make 4-5 parallel cuts inside each rectangle without cutting through the edges.
7. Carefully weave the cuts to form a flower shape by pinching the strips together in an alternating manner. This is the iconic Chebakya shape.
8. Repeat for all dough portions.
9. In a deep saucepan, heat the vegetable oil over medium-high heat.
10. Fry the Chebakya pieces in batches until they turn golden brown. Adjust the heat to avoid burning.
11. Immediately after frying, transfer the Chebakya into the warm honey. Let them soak for a few minutes so they become well-coated.
12. Remove the Chebakya from the honey using a slotted spoon and place them on a rack or tray.
13. Sprinkle the remaining whole roasted sesame seeds on top while they’re still sticky.
14. Let them cool completely before storing in an airtight container.

COOKING TIPS

• The distinct shape may require practice. Start with simpler shapes if you’re not comfortable.
• For a less sweet version, reduce the amount of honey or dip the fried pastries for a shorter time.
• Chebakya can be stored in an airtight container for several weeks, making it convenient for Ramadan and festivities.