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Name: Chebakia
Total time: 1 h 45 min
Yield: Serves 8
Cuisine: Morocco
Ingredients: 500 g all-purpose flour; 150 g toasted sesame seeds; 80 g unsalted butter; 1 tbsp ground anise; 1 tsp ground cinnamon; 2 tbsp orange blossom water; 1 tbsp white vinegar; 1 tsp active dry yeast; 120 ml warm water; 1 tsp salt; 400 g honey; 500 ml vegetable oil; 40 g sesame seeds for coating

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Morocco1 h 45 minServes 8cooked before

Chebakia

شباكية · Chebakia

Ingredients13

all-purpose flour500 g
toasted sesame seeds150 g
unsalted butter80 g
ground anise1 tbsp
ground cinnamon1 tsp
orange blossom water2 tbsp
white vinegar1 tbsp
active dry yeast1 tsp
warm water120 ml
salt1 tsp
honey400 g
vegetable oil500 ml
sesame seeds for coating40 g

grainotherdairy & eggspice & sauce

Method

Grind the toasted sesame seeds finely and mix with flour, anise, cinnamon, salt, and yeast.
Work in the butter, then add orange blossom water, vinegar, and warm water to form a smooth, elastic dough. Rest 30 minutes.
Roll the dough thin and cut into strips; fold and pinch each strip into the traditional flower shape.
Heat the oil and fry the pastries until deep golden, then drain well.
Warm the honey until fluid, dip the hot pastries to coat fully, and sprinkle with sesame seeds.
Cool on a rack until the honey sets before serving.