Moroccan cuisine · Desserts & Sweets

Chebakia

Sesame-honey flowers: fried dough rosettes dipped in honey – Morocco's Ramadan pastry.

Ingredients · for 8 servings

• 400 g flour
• 150 g sesame seeds
• 1 tsp cinnamon
• 1/2 tsp anise (ground)
• 1 pinch saffron threads
• 3 tbsp orange blossom water
• 100 ml oil (for the dough)
• 1 tsp dry yeast
• 350 g honey
• Oil for frying

Instructions

1. Toast 100 g of the sesame seeds and grind finely; mix with the flour, cinnamon, anise, saffron, yeast, oil and orange blossom water.
2. Knead with about 120 ml water into a firm, smooth dough and let rest for 20 min.
3. Roll out thin and cut into rectangles (about 8×5 cm); cut 4 slits lengthwise into each.
4. Shape each rectangle into a flower through the slits – pull the middle strips through and connect the corners.
5. Deep-fry in batches in 160 °C hot oil until golden brown.
6. Warm the honey and soak the hot chebakia in it for 2–3 min.
7. Drain and sprinkle with the remaining toasted sesame seeds – kept airtight, they last for weeks.