This is a Moroccan sweet made out of flour, almonds and sesame seeds. The sweetener for this sweet is honey. Yes, it doesn’t have sugar. But as my hubby is not a great fan of honey, he was not very happy with the sweet. But I liked it. Next time I will use the sugar syrup, which we use for Indian sweets, instead of honey. The shaping of the chebakia is very interesting. They have a mould for cutting out the shapes. But as those moulds are not available here, I used pastry cutter instead. As this is the first time I am tasting chebakia, I don’t have any idea about how good it has come. But it was so nice with the juicy honey and crispy crust.
Ingredients: Flour-250gm Almonds-50gm (blanched and peeled) Sesame seeds-50gm Baking Powder-1/2tsp Instant Yeast-1/2tsp Salt-a pinch Vinegar-1/2tsp Olive Oil-1/4cup Melted Butter-1/4cup Cinnamon Powder-1/2tsp Anise Powder-1/2tbs Oil-For deep frying Honey-400gm Rose Essence-1/2tsp
Procedure: 1. Roast blanched, peeled and sliced almonds. Add the sesame seeds and roast till golden brown. 2. Grind it to a fine powder. 3. Add the almond mix, baking powder, salt, yeast, cinnamon, anise to flour and mix well. 4. Add vinegar, butter and olive oil and mix well. 5. Add enough water to prepare a soft dough. 6. Knead it for 10minutes. 7. Divide the dough into 6 balls. 8. While working with one portion, keep others covered. 9. Roll the dough into a thin square roughly measuring 15cm*15cm. 10. With the help of a pastry cutter trim the sides to make a square. 11. Cut the square into 4 equal squares. 12. In each square make 4 slits with the cutter leaving 1.2cm along the sides. 13. Shape chebakia as shown. 14. Heat oil. Fry the chebakias on medium high until golden brown. 15. Heat honey and add rose essence. 16. Dip the fried hot chebakias in warm honey and let it stay there for 2 minutes. 17. Remove from honey and arrange on a plate. Sprinkle some roasted sesame on top. 18. Allow it to cool thoroughly. 19. Serve and Enjoy.
Roast almonds and sesame seeds and grind
Add all the dry ingredients
Mix the liquids and some water to prepare a soft dough
Divide into 6 equal portions
Roll out and trim the sides
Cut into 4 equal squares and make slits on each square
The square must look like this
Insert your forefinger into the slits as shown.
Bring the two ends together and pinch to seal
Bring the pinched end through the slits and pinch ends.
Arrange on a palte
Deep fry in hot oil until golden brown
Dip in warm honey
Arrange on a plate and sprinkle roasted sesame on it
I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.
Lovely shapes, looks very delicious.
WOW..it looks so delicious..planning to make this on Dassara..Thanks for the recipe
yummy & mouthwatering…lovely step by step pics…very well explained…glad to follow you…
Awesome recipe.. loved the pictorial .. Right for the festive season..:)
Reva
Wow wonderful snacks, feel like munching some…awesome!
Gayathri thanks for introducing us to this Moroccan sweet. Very well illustrated step by step recipe!
Wow.. the folding is kind of tricky.. But I am damn sure the outcome is worth the effort…
Krithi’s Kitchen
Event: Serve It – Festival Potluck