Crispy fried Moroccan cookies dipped in honey and toasted sesame, scented with orange blossom water and cinnamon — a Ramadan staple in Morocco.

خطوات التحضير

In a large bowl, combine the flour, semolina, ground sesame, saffron, cinnamon, and mahlab.

Add the melted butter and eggs and mix briefly, then gradually add the yeast dissolved in warm water and knead the dough well for 10-15 minutes until elastic and smooth (a stand mixer can make this easier).

Cover the dough and let it rest for 20-30 minutes in a warm place.

Divide the dough into small balls, roll each one out thinly into a narrow rectangle, then cut it with a fluted pastry wheel into parallel strips without cutting all the way through at both ends.

Fold the strips using the traditional weaving technique (pulling each strip through the adjacent slit) to form chebakia's signature flower shape.

Heat the oil well and fry the chebakia pieces in batches until golden and crispy on the outside.

Remove the fried pieces while still hot and place them directly into the warm honey mixed with orange blossom water, letting them soak for 1-2 minutes.

Lift the chebakia out of the honey and immediately sprinkle with toasted sesame seeds before the honey sets, then let cool completely before storing.

نصيحة

Dip the chebakia in honey while still hot straight from the oil, as this helps it absorb the honey better and stay crisp longer. Chebakia can be made weeks ahead of Ramadan and stored in an airtight container in a dry place, as it keeps well for a long time.

Chebakia is a cherished Moroccan sweet closely tied to Ramadan, traditionally served with harira (Moroccan soup) and dates to break the fast. Chebakia is known for its distinctive decorative shape, made by folding the dough into a multi-petaled flower or rose before frying.

The chebakia dough is made from flour and semolina blended with aromatic spices like cinnamon, saffron, and mahlab, then deep-fried until crispy. While still hot, it's immediately dipped in warm honey mixed with orange blossom water, and finally sprinkled with toasted sesame seeds before it sets and hardens.

Making chebakia is a time-consuming process requiring hand skill for folding the dough, so Moroccan families typically prepare it in large batches before Ramadan begins, storing it to last throughout the holy month.