Chebakia

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Welcome to the Algerian kitchen, where flavors combine in a symphony of delights! Chebakia, a classic of Algerian pastry, is a delight that unites the lightness of pasta dough, the sweetness of honey, and the fresh essence of orange blossom water. This marriage of flavors leaves no one indifferent!

🥘 Ingredients

• 1kg fine flour
• 250g melted butter
• 1 packet of baking powder (pâtissière)
• 1 packet of vanilla sugar
• 4 spoonfuls of vinegar
• 1 tea cup of orange blossom water
• Salt to taste
• Enough milk to bring the dough together
• Oil for frying
• Honey

👨‍🍳 Instructions

1. Put the sieved flour in a large bowl, make a well in the center, add the melted butter, vinegar, orange blossom water, baking powder, salt, vanilla sugar, and mix them. Add warm milk gradually and knead vigorously with the palms of your hands for half an hour, to obtain a solid but pliable dough.
2. Form the dough into sausages and stretch them roughly with your hands. Adjust the pasta machine to a large setting (n°1) and turn the handle gently to flatten the dough once. Repeat the operation by gradually reducing the setting until you reach setting n°5, to obtain a thin dough.
3. Pass the dough through the pasta machine’s cutting interstice and turn the handle gently, keeping the pasta at the exit to avoid breaking. Place it on the work surface and using a knife or pasta cutter, cut rectangles that are 5cm long. Then, fold each end of the rectangle by pressing with your hand, continue the same operation with each sausage until the dough is used up.
4. Heat the honey in a saucepan, add two spoonfuls of orange blossom water.
5. Heat the frying oil and fry the pastries, letting them golden on both sides, drain them and immerse them in the hot honey, then drain them again in a colander to remove excess honey.
6. Arrange them in a dish.

🏷 Tags: Algerian dish flour butter yeast vanilla sugar vinegar orange blossom water Chebakia