Moroccan honey chebakia

Ingredients

• 500 g Type 45 flour (Sift before use)
• 0.5 c. à café Ground cinnamon
• 1 c. à café Ground anise seeds
• 1 pincée Salt
• 2.5 g Baking powder (Optional, especially for beginners)
• 1 pcs Egg yolk (At room temperature)
• 80 g Sesame seeds (Lightly toast before blending for more flavor)
• 80 g Almonds with skin (Blend until a smooth paste is obtained)
• 5 ml White vinegar (One teaspoon)
• 45 g Butter (Melt)
• 40 ml Olive oil
• 40 ml Sunflower oil
• 70 ml Orange blossom water (Provides the characteristic fragrance)
• 80 ml Warm water (To adjust dough consistency)
• 0.5 g Mastic (Arabic gum) (Optional, grind with a pinch of sugar)
• 1 pincée Sugar (For mixing with the mastic)
• 2000 g Honey (Ideally flower honey, slightly warmed)
• 1000 ml Frying oil (vegetable oil) (For deep oil bath)
• 10 g Sesame seeds (for finishing) (Sprinkle after honey bath)

Instructions

1. Prepare the sesame seeds and almonds

   Blend the 80 g of sesame seeds and the 80 g of almonds with skin until a smooth paste is obtained, without any gritty bits.

   Time: PT5M

2. Mix the dry ingredients

   In a large bowl, combine the flour, half a teaspoon of cinnamon, a teaspoon of ground anise, salt and baking powder. Mix briefly.

   Time: PT5M

3. Incorporate the fats

   Add the 45 g melted butter, the 40 ml olive oil and the 40 ml sunflower oil to the dry ingredients. Mix until each grain of flour is well coated.

   Time: PT5M

4. Add liquids and knead

   Pour the sesame‑almond mixture, the vinegar, the orange blossom water, the egg yolk and the warm water. Knead for 10‑15 minutes until a firm yet homogeneous dough is obtained.

   Time: PT15M

5. Dough resting

   Form a ball, cover with plastic wrap and let rest 10‑15 minutes at room temperature.

   Time: PT15M

6. Roll out and cut the dough

   On a lightly floured work surface, roll the dough to 3‑4 mm thickness. Cut into 6 cm squares, then each square into 4 equal parts.

   Time: PT20M

7. Shape the chebakia

   Take each cut strip, fold into an “S” shape, then overlap the ends and pinch lightly to form the traditional shape. Repeat for all pieces.

   Time: PT30M

8. Dry the shapes

   Place the chebakia on a rack or tray, cover with plastic wrap and let dry 1 h 30 at room temperature until firm to the touch.

   Time: PT90M

9. Heat oil for frying

   Pour 1 L of frying oil into a deep pan and heat to 180 °C.

   Time: PT10M

   Temperature: 180°C

10. Fry the chebakia

    Drop the dried chebakia into the hot oil, fry until lightly golden (about 2‑3 minutes per side) until a light golden color is achieved.

    Time: PT10M

    Temperature: 180°C

11. Prepare warm honey

    Heat the honey (2 kg) in a large bowl over low heat until 40 °C, just enough to thin it.

    Time: PT5M

    Temperature: 40°C

12. Coat the chebakia with honey

    Transfer the fried chebakia into the warm honey, let absorb for 2‑3 minutes, then remove, sprinkle with sesame seeds and dip a second time into the honey for a glossy finish.

    Time: PT10M

13. Drain and let cool

    Place the chebakia on a rack to drain and cool completely before serving.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g