Chebakia

Chebakia is a delicious Moroccan pastry typically enjoyed during Ramadan. Here’s a basic recipe for making these sweet, sesame-coated treats:

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 cup sesame seeds (toasted)
• 1/2 cup butter, melted
• 1/4 cup honey
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup water (as needed)

For the syrup:

• 1 cup honey
• 1/2 cup water
• 1 tablespoon lemon juice

For frying:

• Vegetable oil (for deep frying)

Instructions:

1. Prepare the Dough:
   • In a large bowl, mix the flour, toasted sesame seeds, melted butter, honey, sugar, cinnamon, ginger, cloves, and salt.
   • Gradually add water to form a smooth, elastic dough. You might not need the full 1/2 cup of water, so add it slowly.
2. Shape the Chebakia:
   • Divide the dough into small balls. Roll each ball out into a thin rectangle on a floured surface.
   • Cut the rectangle into strips, then cut each strip into smaller squares.
   • Fold each square into a shape resembling a flower or a bow by folding the corners in and pinching them together. You can also use a mold if you have one.
3. Fry the Chebakia:
   • Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
   • Fry the chebakia pieces in batches until they are golden brown and crisp. Remove them with a slotted spoon and drain on paper towels.
4. Prepare the Syrup:
   • In a saucepan, combine honey, water, and lemon juice. Bring to a boil, then simmer for about 5 minutes until slightly thickened.
   • Dip the fried chebakia pieces into the warm syrup, ensuring they are well-coated. Remove and let them drain on a wire rack.
5. Serve:
   • Allow the chebakia to cool completely before serving. They can be stored in an airtight container for several days.

Enjoy your homemade chebakia!