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🍯 Moroccan Chebakia

🧺 Ingredients

For the dough:

• 500 g flour (about 4 cups)

• 1 egg

• 100 g toasted sesame seeds, ground (about ¾ cup)

• 1 tbsp ground anise seeds

• 1 tsp cinnamon

• ½ tsp baking powder

• 1 tbsp melted butter

• 2 tbsp vegetable oil

• 2 tbsp vinegar

• 1 tbsp orange blossom water

• Pinch of saffron (optional)

• Warm water (as needed to form dough)

For frying & coating:

• Oil for frying

• Honey (about 500–700 g) warmed

• 1 tbsp orange blossom water (mixed into honey)

• Toasted sesame seeds for garnish

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👨‍🍳 Method

1️⃣ Make the dough

1. In a large bowl mix flour, ground sesame, anise, cinnamon, and baking powder.

2. Add egg, melted butter, oil, vinegar, orange blossom water, and saffron.

3. Gradually add warm water and knead until you get a firm but smooth dough.

4. Knead for about 8–10 minutes.

5. Cover and let rest for 30 minutes.

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2️⃣ Shape the chebakia

1. Divide dough into small balls.

2. Roll each piece thin.

3. Cut into rectangles.

4. Make 4–5 lengthwise slits in each rectangle.

5. Weave/fold the strips with your fingers to form the traditional flower shape.

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3️⃣ Fry

1. Heat oil in a deep pan.

2. Fry chebakia until golden brown.

3. Remove and immediately place into warm honey mixed with orange blossom water.

4. Let soak 1–2 minutes.

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4️⃣ Finish

Sprinkle toasted sesame seeds on top while still warm.

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✅ Tips

• Dough should be firm, not sticky.

• Keep honey warm (not boiling) for best absorption.

• Store in an airtight container — they keep well for days