Moroccan Chebakia Sesame Cookies With Honey
Chebakias are sesame cookies with honey, popular Moroccan treats, especially loved during the month of Ramadan. Well-flavored and melting in the mouth, the chebakias are delicious, with their unique texture and irresistible aroma.
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EQUIPEMENTS
- Food processor
- Stand mixer
- Skimmer
- Chebakia cutter
- pasta maker
- Pastry wheel
INGREDIENTS
- 1 kg all-purpose flour (35.3 oz)
- 250 g ground toasted sesame seeds (8.8 oz ) You can use a mix of sesame and almond powder.
- 3 egg yolks If you don't want to use egg yolks, you can just bring the dough together with more water.
- 80 ml melted butter (2.8 oz)
- 80 ml vegetable oil (2.8 oz)
- 80 ml olive oil (2.8 oz)
- 1 tablespoon ground anise
- 1 tablespoon cinnamon
- 1/2 tablespoon rancid butter smen (optional)
- 1 pinch gum arabic powder meska hourra
- 1 packet of artificial saffron food coloring 1/2 teaspoon or 1 teaspoon turmeric
- 1 teaspoon saffron threads heated in a spoon and rubbed between hands
- 90 ml table vinegar (3 oz)
- 180 ml orange flower water (6.3 oz)
- 1 level tablespoon fresh baker's yeast dissolved in 60 ml / 2 oz of warm water
For frying
- 2 liters vegetable oil more or less
- 2 kg honey more or less
- 150 g toasted sesame seeds ( 5.3 oz) for sprinkling
PREPARATION
- I always make a large quantity for the whole month of Ramadan. You can divide the recipe to obtain the quantity you need. With the recipe below, you will have the quantity shown in the photos.
- Start by roasting the sesame seeds in an oven preheated to 160°C (320°F) for around ten minutes. Sesame seeds should be crunchy to the bite, with no bitter taste. Blend to a fine powder. Weigh 250 grams ( 8.8 oz).
- Mix all the ingredients in a large mixing bowl and gradually incorporate the sifted flour, beating well each time. If you have a stand mixer, it will make your work easier.
- Knead well as you gradually add the flour. You need to incorporate all the flour, even if the mixture seems tough. If the dough is really hard, you can add a little water.
- Knead for about twenty minutes to obtain a soft dough. Form 7 balls and cover with a kitchen towel.
- Take a ball, roll it into a sausage shape, and cut it into two pieces. Roll out a piece into a rectangle, turning it several times. This helps the dough puff up nicely during frying.
- It won't be thick but will form tubes that will soak up the honey. Roll out the dough very thin. You can use a pasta maker. Use notch 4 on the pasta maker if you want them very thin like mine.
- This is the pasta maker I've been using for years, and it is excellent.
- Cut your chebakias using a special chebakia cutter or a pastry wheel, cutting squares to your desired size. In each square, make slits without reaching the edges of the dough You need to make 4 slits in the dough square.
- Take a dough square in your hand and lift the first strip with your finger, leave the second one, and take the third and last strip. Then, flip it all over like a sock. Try to watch a shaping tutorial on YouTube. There are several ways to proceed.
- Let rest for 3 hours after shaping and start frying the chebakias in hot oil over low heat. The chebakias should be well browned before removing from the oil with a skimmer
- Dip in warm honey to liquefy it. Leave in the honey until the second batch of fried chebakias is ready.
- Remove from the honey with a skimmer and place in a large colander or the top of a couscous steamer.
- Sprinkle with toasted sesame seeds as you go. You can store them in an airtight container without sprinkling them with sesame seeds, and when you want to eat them, pour a little cold liquid honey if needed and sprinkle with sesame seeds.
- Once you've finished frying the chebakia, leave to cool before placing in an airtight tin.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!