How to Make Moroccan Chebakia
With its intricate design and irresistible blend of flavors, Chebakia is a staple in Moroccan cuisine, especially during special occasions such as Ramadan.
Servings 4 People
Calories 85kcal
Equipment
- 1 Mixing bowl
- 1 frying pan
- 1 Baking sheet
Ingredients
- 500 All-purpose flour
- 100 Toasted sesame seeds
- 1 tsp Ground anise seeds
- 1 tsp Ground cinnamon
- ½ tsp Ground ginger
- ½ tsp Ground nutmeg
- ½ tsp Salt
- 50 grams Unsalted butter, melted
- 100 milliliters Vegetable oil
- 150 milliliters Orange blossom water
- 50 grams Yeast
- 100 grams Honey
- Vegetable oil for deep frying
Instructions
- In a large bowl, combine the flour, toasted sesame seeds, ground anise seeds, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well to ensure the spices are evenly distributed throughout the flour.
- In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy. This indicates that the yeast is active.
- Add the melted butter, vegetable oil, and orange blossom water to the yeast mixture. Mix well to combine.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
- Divide the dough into small portions and roll each portion into a thin rectangle.
- Using a pastry cutter or a knife, cut the dough into strips about 4-5 inches long and 1 inch wide.
- Twist each strip of dough into a decorative shape, resembling a flower or a pretzel. Ensure the dough is tightly sealed to prevent it from unraveling during frying.
- Heat vegetable oil in a deep fryer or a large pot to a temperature of 180°C (350°F).
- Carefully place the shaped dough into the hot oil, frying them in batches until they turn golden brown and crispy. This should take about 2-3 minutes per batch.
- Once fried, remove the Chebakia from the oil using a slotted spoon and drain them on a paper towel to remove any excess oil.
- In a small saucepan, heat the honey over low heat until it becomes thin and runny.
- Dip each piece of fried Chebakia into the warm honey, ensuring they are fully coated.
- Sprinkle the Chebakia with toasted sesame seeds while the honey is still sticky.
- Allow the Chebakia to cool completely before serving.
Notes
Tips and Tricks for Perfecting Your Moroccan Chebakia
- Make sure the dough is well-kneaded to achieve a smooth and elastic texture.
- When frying the Chebakia, ensure the oil is at the right temperature to prevent them from becoming greasy or undercooked.
- For a more pronounced flavor, toast the sesame seeds before adding them to the dough.
- Be creative with the shapes of the Chebakia. Experiment with different designs to create a visually appealing platter.
- Allow the Chebakia to soak in the honey syrup for a few minutes before serving to enhance the flavors.
Nutrition
Serving: 20g | Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g