RECETTE DE CHEBAKIYA PARFAITE POUR LES DÉBUTANTS EXPLIQUÉE PAS À PAS ✅👩🏻‍🍳

Ingredients

• 50 g Whole Almonds (Toast in a dry skillet for about 5 minutes until fragrant)
• 100 g Sesame Seeds (Toast lightly before blending)
• 10 g Anise Seeds (Whole or lightly ground)
• 6 g Gum Arabic (Powdered, acts as a binder for the dough)
• 500 g All-Purpose Flour (Sifted before use)
• 1 pinch Salt (Fine sea salt)
• 1 tsp Ground Cinnamon (Adds warm spice note)
• 5 g Baking Powder (Half a standard sachet)
• 0.1 g Saffron Threads (A few strands, infused in orange blossom water)
• 50 ml Orange Blossom Water (Infused with saffron)
• 60 g Unsalted Butter (Used to make browned butter (beurre noisette))
• 15 ml White Vinegar (About 1 tablespoon)
• 60 ml Sunflower Oil (Neutral‑flavored oil for the dough)
• 160 ml Water (Add gradually; may need a little more depending on flour absorption)
• 200 g Honey (Heat before dipping the fried chebakia)
• 20 g Sesame Seeds (for garnish) (Toast lightly and sprinkle after honey coating)

Instructions

1. Toast Almonds

   Place 50 g whole almonds in a dry skillet over medium heat and toast, stirring frequently, for about 5 minutes until golden and fragrant.

   Time: PT5M

2. Blend Nut‑Seed Paste

   Transfer the toasted almonds to a blender. Add 100 g toasted sesame seeds, 10 g anise seeds, and 6 g powdered gum arabic. Blend until the mixture is smooth and homogeneous.

   Time: PT2M

3. Prepare Dry Ingredients

   In a large mixing bowl, sift 500 g all‑purpose flour. Add a pinch of salt, 1 tsp ground cinnamon, and 5 g baking powder. Stir to combine.

   Time: PT3M

4. Infuse Saffron

   Place a few saffron threads in 50 ml orange blossom water and let steep for about 5 minutes while you finish the dry mix.

   Time: PT5M

5. Make Browned Butter

   Melt 60 g unsalted butter in a small saucepan over medium heat. Continue cooking until the butter turns a nutty amber color and emits a fragrant aroma, about 5 minutes.

   Time: PT5M

6. Combine Wet Ingredients

   To the melted butter add 1 tbsp (15 ml) white vinegar, 60 ml sunflower oil, and the saffron‑infused orange blossom water (including the threads). Stir gently.

   Time: PT2M

7. Form the Dough

   Create a well in the dry‑ingredient bowl, pour in the nut‑seed paste, then the butter‑vinegar‑oil mixture. Begin mixing with a wooden spoon, adding 160 ml water gradually until a soft, non‑sticky dough forms. Adjust with a little more water if needed.

   Time: PT5M

8. Knead Lightly

   Turn the dough onto a lightly floured surface and knead gently for 2–3 minutes until smooth.

   Time: PT3M

9. Rest the Dough

   Divide the dough into five equal portions, shape each into a ball, cover with a clean kitchen towel, and let rest at room temperature for 30 minutes.

   Time: PT30M

10. Shape Chebakia

    Take one rested ball, roll it into a long thin sheet (only lengthwise). Fold the sheet toward the center, then fold again to create a layered strip. Using a small pastry cutter or a special chebakia mold, cut four shallow incisions near one end (do not cut through). Pinch the two ends together, twist, and press to form the classic flower shape. Repeat with the remaining dough pieces.

    Time: PT10M

11. Second Rest

    Arrange the shaped chebakia on a tray, cover with a towel, and let rest another 30 minutes before frying.

    Time: PT30M

12. Heat Oil for Frying

    Fill the deep skillet or fryer with enough oil to submerge the cookies and heat to about 180 °C (350 °F).

    Time: PT5M

    Temperature: 180°C

13. Fry Chebakia

    Carefully lower a few chebakia into the hot oil. Fry until golden brown on both sides, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.

    Time: PT5M

    Temperature: 180°C

14. Heat Honey

    In a saucepan, gently warm 200 g honey over low heat until fluid (about 5 minutes). Do not boil.

    Time: PT5M

15. Coat in Honey and Garnish

    Dip each fried chebakia briefly (1–2 seconds) into the warm honey, allowing excess to drip off. Place on a cooling rack and immediately sprinkle with toasted sesame seeds.

    Time: PT2M

16. Cool and Store

    Allow the chebakia to cool completely. Store in an airtight container.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

2 g