dessertMoroccan

Chebakia

Name: Chebakia
Prep time: 90 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 600 g Flour; 200 g Sesame seeds; 100 g Almonds; 100 g Butter; 1 tbsp Aniseed; 1 tbsp Cinnamon; 1 pinch Saffron; 60 ml Orange blossom water; 1 tbsp Vinegar; 5 g Dry yeast; 800 g Honey; 1.5 l Oil for frying; 1 tsp Salt

Chebakia is a classic Moroccan dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Sesame seeds, Almonds, Butter, Aniseed, Cinnamon, Saffron, Orange blossom water, Vinegar, Dry yeast, Honey and Oil for frying, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Moroccan cooking, be sure to also explore our recipe for Chicken Couscous.

Difficulty: hardPrep: 90 minCook: 60 minServes 10

Rate this recipe

Be the first to rate

0 likes

Ingredients

Flour600 g
Sesame seeds200 g
Almonds100 g
Butter100 g
Aniseed1 tbsp
Cinnamon1 tbsp
Saffron1 pinch
Orange blossom water60 ml
Vinegar1 tbsp
Dry yeast5 g
Honey800 g
Oil for frying1.5 l
Salt1 tsp

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Toast a hundred and fifty grams of the sesame and the almonds in a dry pan and grind them to a coarse paste.

Step 2🥄 Mix

Mix the flour with the nut paste, aniseed, cinnamon, saffron, yeast and salt.

Step 3

Add the melted butter, orange blossom water, vinegar and warm water and knead fifteen minutes to a smooth dough.

Step 4

Rest the dough an hour under film.

Step 5

Roll it thin, cut it into rectangles and make four lengthways slits in each.

Step 6

Thread your fingers through alternate slits and twist each piece into a flower, pinching the ends.

Step 7🍳 Fry

Fry at 165 °C for four minutes to golden, drop them straight into warm honey for five minutes and scatter with sesame.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Chebakia carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!