Moroccan Chebakia

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At the heart of the Maghrebin cuisine, there is a delicious secret: Chebakia. These small biscuits, made from savory dough with almonds, sesame seeds, and honey, are the perfect companion for tea or coffee. In the region of Maghreb, where history and culture merge with every bite, Chebakia are a symbol of conviviality and generosity.

🥘 Ingredients

• 1Kg of flour
• 2 egg yolks
• 7.5cl of vinegar
• 250g of melted butter
• 125g of toasted and mixed sesame seeds (3 times)
• 125g of almond powder
• 1 tablespoon of clarified butter
• A little powdered gum arabic
• A little saffron
• A little pure saffron
• 15cl of orange blossom water
• 15g of dry yeast
• 2L of oil for frying
• 2Kg of honey
• A small bowl of toasted sesame seeds for decoration

👨‍🍳 Instructions

1. In a container, pour the egg yolks, melted butter, diluted saffron in warm water, orange blossom water, powdered gum arabic, clarified butter, and diluted yeast in warm water. Mix together until the mixture is homogeneous.
2. In a bowl, mix the sifted flour, almond powder, and ground sesame seeds. Dig a well in the flour and add the mixture from step 1. Knead the dough for about 20 minutes with the palms of your hands until you obtain a homogeneous and pliable dough.
3. Form balls the size of an orange, cover them with a cloth, and let them rest for a few minutes.
4. Roll out the dough with a rolling pin to a thickness of 2 to 3 mm. Cut the dough into rectangles of 6 cm by 8 cm using a fluted rolling pin, then cut these rectangles into four parallel cuts, avoiding cutting the edges.
5. Lift the three odd-numbered strips upwards and leave the two others down, then try to join the two opposite corners to form a flower. Repeat the operation until the dough is used up.
6. Place the chebakia on a plate and cover them with a clean cloth, then let them rest for 15 minutes.
7. Heat the honey in a saucepan over a water bath, add two tablespoons of orange blossom water.
8. Fry the chebakia in hot oil until they are golden on both sides, then immerse them immediately in hot honey. Decorate them with sesame seeds.
9. Store the chebakia in a well-sealed box.

🏷 Tags: Semolina Moroccan Chebakia Maghrebin Egg yolks Vinegar Melted butter Toasted sesame seeds Almond powder