{"id":26136,"date":"2025-01-31T13:03:48","date_gmt":"2025-01-31T12:03:48","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26136"},"modified":"2026-02-07T13:45:37","modified_gmt":"2026-02-07T12:45:37","slug":"moroccan-chebakia-sesame-cookies-with-honey","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/moroccan-chebakia-sesame-cookies-with-honey\/","title":{"rendered":"Traditional Moroccan Chebakia Recipe for Ramadan"},"content":{"rendered":"

Chebakia<\/strong>, also known as mkherka<\/strong>, is a traditional Moroccan pastry<\/strong> shaped like a flower. It is deep fried in oil, then generously coated in honey and finished with a sprinkle of sesame seeds. Both crispy and tender, and delicately flavored with cinnamon and anise, it is mainly enjoyed during the month of Ramadan.
\n\"Moroccan<\/p>\n

Prepared for generations in Moroccan households, chebakia<\/strong> is one of those recipes made with care and patience, especially during the month of Ramadan. Also known as mkherka, and sometimes referred to as zlabia depending on the region, it holds an important place in Moroccan kitchens and is considered one of the country\u2019s most iconic sweets, alongside cornes de gazelle and briouates. A small clarification though, zlabia<\/a> is a completely different pastry and should not be confused with chebakia.<\/p>\n

Made from simple ingredients such as flour, finely ground sesame seeds, cinnamon, anise, and orange blossom water, chebakia is shaped into a flower before being deep fried in oil. It is then soaked in honey and finished with a sprinkle of sesame seeds. This pastry is most commonly enjoyed during Ramadan, where it traditionally accompanies harira soup<\/a> on the iftar table.<\/p>\n

In many families, making chebakia is much more than just a recipe. It is a true moment of sharing, when large batches are prepared to offer to family, friends, and neighbors. A beautiful, warm tradition that I love to keep alive and share with you.
\n\"Moroccan<\/p>\n

Tips for a Successful Moroccan Chebakia<\/h2>\n

good kneading: <\/strong>The recipe itself is not difficult, but good kneading is essential to obtain a smooth and easy to work dough. Do not add water unless the dough is truly too hard. It should be firm at first, as kneading is what gradually softens it.<\/p>\n

Turning the dough: <\/strong>When rolling out the dough, remember to turn it over 2 to 3 times. This simple step helps create small air bubbles in the dough, which will puff up during frying and later absorb the honey.<\/p>\n

Fry over medium heat: <\/strong>The oil should be hot but not smoking. Fry over medium heat to achieve an even golden color and a consistent texture.<\/p>\n

Honey should be liquid but cold: <\/strong>Gently warm the honey just enough to liquefy it, then use it without reheating. The chebakia can remain immersed in the honey during the first batches, as long as the container allows.<\/p>\n

\"chebakia<\/p>\n

Ingredients:<\/h2>\n

This recipe yields the quantity shown in the photo above. You can divide the quantities by two or more to obtain the amount that suits your needs.<\/p>\n

Note:<\/strong> You will find the printable recipe card at the end of the article.<\/span><\/p>\n