Chebakia, also known as griouech or mkharka, is a traditional Moroccan delight cherished during Ramadan and special occasions. These flower-shaped cookies boast a delightful blend of honey, sesame, cinnamon, saffron, anise, and orange flower water.
Preparation and Enjoyment
Chebakia, a honey-coated Moroccan sesame cookie, is an iconic treat associated with Ramadan and special events. The dough is skillfully folded into a flower shape, fried, and then dipped in hot honey infused with orange flower water.
Chebakia is Popular During Ramadan
In Ramadan, these sticky-sweet cookies are a popular choice for many Moroccans, often enjoyed alongside a bowl of harira soup during the breaking of the fast. Chebakia also graces special occasions like weddings and birth celebrations, and it remains available year-round at bakeries and market stalls.
Key Ingredients for a Better Chebakia
For the finest chebakia, it’s recommended to use high-quality ingredients when preparing them at home. Toasted unhulled sesame seeds, anise seeds, real saffron threads, olive oil, pure orange flower water, and natural honey are essential for achieving great flavor and texture. Some recipes may include ground almonds for added richness.
Chebakia’s Cost Considerations
Given the quantity often made by families, the cost of these quality ingredients can add up. The pricing of ready-made chebakia reflects the quality of the ingredients used. Chebakia from a high-end bakery will be more expensive than an equivalent quantity from a market vendor who might compromise on ingredients, using artificial scented water, minimal sesame, and substituting pure honey with sugar syrup.
Ingredients of Chebakia: A Moroccan Sesame Cookie with Honey
To prepare the Chebakia dough
– 1 cup toasted sesame seeds
– 1 pinch optional mastic gum grains
– 1/4 teaspoon granulated sugar
– 4 cups (510 grams) all-purpose flour, more as needed
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground anise
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon crumbled saffron threads
– 1/8 teaspoon Moroccan yellow colorant or 1/2 teaspoon turmeric
– 1 extra-large egg
– 1/4 cup (2 ounces) melted unsalted butter
– 1/4 cup olive oil
– 1/4 cup vinegar
– 1/4 cup orange flower water
– 1 teaspoon active dry yeast, dissolved in 1/4 cup warm water
For Frying Chebakia
– Vegetable oil, for frying
– 5 cups (4 pounds) honey
– 2 tablespoons orange flower water
– 1/2 cup toasted sesame seeds for garnish
Cooking Method of Chebakia
Important Notes:
. Discover useful images. below to enhance your Chebakia shaping.
. Make sure to respect all steps for a better Chebakia
Making the Chebakia Dough
1. Grind toasted sesame seeds until powdery in a food processor.
2. mix mastic grains with sugar and crush them into a powder.
3. Combine mastic-sugar mixture, ground sesame seeds, flour, baking powder, salt, anise, cinnamon, saffron, and turmeric.
4. Add egg, melted butter, oil, vinegar, orange flower water, and dissolved yeast. Mix to form a stiff but pliable dough.
5. Knead by hand or with a stand mixer for 7-8 minutes or 4-5 minutes, respectively.
6. Divide into four portions, shape into mounds, and let rest for 10-15 minutes.
7. Roll out one portion, cut into rectangles, and shape into flower-like structures. Repeat with the remaining dough.
Frying the Chebakia
1. Heat about 1 inch of oil in a skillet to 350 F.
2. In a pot, heat honey (almost to boiling), add orange flower water and remove from heat.
3. Fry chebakia in batches until golden (3-4 minutes per batch).
Soaking the Chebakia in Honey
1. Transfer fried chebakia to hot honey using a slotted spoon, soak for 3-4 minutes until rich and glossy.
2. Remove from honey, drain, and sprinkle with sesame seeds while hot. Repeat.
Tips according to The Chabakia
– Chebakia can be made without mastic gum.
– Serve with harira, at iftar for Ramadan, or with tea or coffee.
– Adjust honey soaking time for desired sweetness and crispiness.
– Reheat honey if needed during the process.
Toasting Sesame Seeds
Spread sesame seeds on a baking pan, toast in a 350 F oven for 8-10 minutes, cool, and store in an airtight container.
How to Store Chebakia
Allow to cool for hours, store in an airtight container. Keeps at room temperature for a month or longer, freezes well for four or five months.
Images to follow for a better Chebakia:
