Chebakia Recipe – Moroccan Sesame and Honey Cookies
How to prepare chebakia, a popular Ramadan and special occasion dish in Morocco (also known as griouech or mkharka). These flower-shaped cookies have a delightful sticky-sweet flavor that is complemented by the addition of honey, sesame, cinnamon, saffron, anise, and orange blossom water.
The Moroccan sesame biscuit known as Halwa Chebakia, or simply chebakia, is honey-coated and popularly connected with Ramadan and special occasions.
The cookie, which is also referred to as griouech or mkharka, is formed by folding dough into the shape of a flower, frying the dough, and then dipping the biscuits in hot honey that has been spiced with orange blossom water.
Many Moroccans break their fast with a bowl of harira soup and the sweet, gooey chebakia during Ramadan, when they are especially popular.
Additionally, they are served at special events like weddings and baby showers, and you can buy them all year long at bakeries and market stalls.
For the Chebakia Dough
- 1 cup sesame seeds, toasted
- 1 pinch mastic gum grains, optional
- 1/4 teaspoon granulated sugar
- 4 cups (510 grams) all-purpose flour, more as needed
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground anise
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon saffron threads, crumbled
- 1/8 teaspoon Moroccan yellow colorant, or 1/2 teaspoon turmeric
- 1 extra-large egg
- 1/4 cup (2 ounces) unsalted butter, melted
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1/4 cup orange flower water
- 1 teaspoon active dry yeast, dissolved in 1/4 cup warm water
Steps to Make It
1: Gather the dough ingredients.
2: Grind the toasted sesame seeds in a food processor until they turn powdery. Keep grinding until the powder becomes moist enough to press or pack.
3: Mix the mastic grains, if using, with the sugar and crush it into a powder.
4: Combine the mastic-sugar mixture, ground sesame seeds, flour, baking powder, salt, ground anise and cinnamon, saffron, and turmeric in a large bowl.
5: Add the egg, butter, oil, vinegar, orange flower water, and dissolved yeast. Mix with your hands to form a dough. Add more flour if necessary to achieve a dough that is rather stiff, but pliable.
6: Knead the dough by hand for 7 to 8 minutes or in a stand mixer fitted with the dough hook for 4 to 5 minutes.
7: Divide the dough into four portions, shape each into a smooth mound, and place the dough in a plastic bag to rest for 10 to 15 minutes.
8: Take one of the portions of dough, and roll it out on a lightly floured work surface to the thickness of a thin piece of cardboard.
9: Use a pastry cutter to cut the dough into rectangles approximately 3 x 3 1/2-inches.
10: Make 4 evenly spaced lengthwise cuts in each rectangle. These cuts should be almost the length of the rectangle, but should not cut through to the edges of the dough. The resulting rectangle will have five strips of attached dough.
11: Take a rectangle, and thread the middle finger of your right hand through alternating strips of dough. This enables the rectangle to drape over your finger.
12: With your left hand, pinch together the outer corners of dough which hang over the tip of your finger. This will form the center of the flower shape.
13: While holding the pinched corners with your left hand, allow the strips of dough to slide down off your right finger while gently turning them inside-out around the pinched portion. Gently pinch the opposite corners closed once the dough is turned inside out. If done correctly, you’ll have formed the dough into an elongated flower shape.
14: Place the folded piece of dough on a baking sheet or tray. Repeat the process with the remaining rectangles and mounds of dough. Gather together the scraps of dough as you work, mold them together into a mound, and return them to the bag to rest before you try rolling them out again. Use up all of your dough in this manner. Cover the trays of folded dough with a towel until ready to fry.
For Frying
- Vegetable oil, for frying
- 5 cups (4 pounds) honey
- 2 tablespoons orange flower water
- 1/2 cup toasted sesame seeds, for garnish
What are Halwa Chebakia Moroccan Sesame Cookies with Honey?
Halwa Chebakia Moroccan Sesame Cookies with Honey are traditional Moroccan pastries made from a dough that’s shaped into intricate flower-like designs, deep-fried until golden, and then coated with a honey and sesame seed mixture.
How are Halwa Chebakia Moroccan Sesame Cookies made?
To make Halwa Chebakia Moroccan Sesame Cookies, a dough is prepared with ingredients like flour, semolina, yeast, spices, and orange blossom water. The dough is then rolled out, cut into strips, and woven into flower shapes. These shapes are deep-fried until crispy, and then dipped in a honey syrup infused with sesame seeds.
Halwa Chebakia Moroccan Sesame Cookies come in what flavors?
The flavors in Halwa Chebakia Moroccan Sesame Cookies are delightfully balanced. The honey syrup gives them a mild sweetness, and they also have a faint anise and sesame seed flavor. A distinctive flavor is produced by the marriage of the crispy crust with the sweet, aromatic syrup.
Can I make Halwa Chebakia Moroccan Sesame Cookies at home?
Yes, you can make Halwa Chebakia Moroccan Sesame Cookies at home. While the process can be a bit intricate due to the shaping and frying, there are many authentic recipes available online that provide step-by-step instructions on how to recreate these delicious cookies.
Are Halwa Chebakia Moroccan Sesame Cookies served on special occasions?
Yes, Halwa Chebakia Moroccan Sesame Cookies are often served during special occasions and festive events in Morocco, especially during the holy month of Ramadan. They are a beloved treat that’s enjoyed by families and friends as part of traditional celebrations.
Are Halwa Chebakia Moroccan Sesame Cookies gluten-free?
No, Halwa Chebakia Moroccan Sesame Cookies are not gluten-free as they are typically made with flour and semolina, both of which contain gluten.
How do I store Halwa Chebakia Moroccan Sesame Cookies?
To maintain their freshness, store Halwa Chebakia Moroccan Sesame Cookies in an airtight container at room temperature. It’s best to keep them away from direct sunlight and moisture.
Can I customize the spices used in these cookies?
Absolutely, you can adjust the spices in Halwa Chebakia Moroccan Sesame Cookies to your preference. However, traditional recipes often use a mix of anise and sesame seeds for their distinct flavor.
Are Halwa Chebakia Moroccan Sesame Cookies difficult to make?
Making Halwa Chebakia Moroccan Sesame Cookies requires some skill and patience, especially when shaping the intricate designs. Following a detailed recipe and practicing a few times can make the process smoother.
What occasions are Halwa Chebakia Moroccan Sesame Cookies commonly served at?
These cookies are commonly served during various celebrations, such as weddings, Eid al-Fitr, and other festive occasions in Moroccan culture. They hold cultural significance and are a symbol of sharing joy.
