Moroccan Chebakia (Honey-Sesame Cookies)

Moroccan Chebakia, cookies with honey and sesame, are a Moroccan specialty typically eaten during Ramadan to break the fast, as they are very calorie-rich.

They should be eaten in moderation, and don’t be discouraged if you can’t create the typical flower shape: simply cut (8 cm x 1 cm) strips, fold them on the short side, and roll them up more or less as you would with Chiacchiere.

So many ingredients in small quantities make Moroccan Chebakia honey-sesame cookies a treat for young and old alike, strictly fried and then dipped in warm honey diluted with orange blossom water.

Ingredients:

• 3.5 oz (100 g) sesame seeds
• 1.75 oz (50 g) almonds
• 1/2 tsp guar gum (or xanthan)
• 1 tsp anise seeds
• 10.5 oz (300 g) all-purpose flour
• 1 pinch of salt
• 1 tsp apple cider vinegar
• 2 walnut-sized pieces of butter (room temperature)
• 1 egg yolk
• 1 tsp ground cinnamon
• 1.5 fl oz (40 ml) vegetable oil
• Orange blossom water (as needed)
• 1 packet baking powder
• 9 oz (250 g) honey

How to prepare Moroccan Chebakia (Honey-Sesame Cookies):

1. First, roast the almonds and sesame in a pan without adding oil for 2 to 3 minutes.
2. Then put them in the glass of an immersion blender along with anise and guar gum and puree well.
3. Place the powder in a large bowl and add all other ingredients including the honey.
4. Mix with a spoon and then knead very well until the dough is soft and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
6. After the resting time, divide the dough into 5 or 6 parts and sprinkle each part with flour and roll out to 1/25 inch (1 mm) thick.
7. Using a pasta machine makes this much easier.
8. Divide the dough into squares about 2.4 inches (6 cm) long, with or without indentations as desired.
9. Cut each square into 4 parts, never reaching the edge (similar to Chiacchiere).
10. Now, with one hand, take strips 1, 3, and 5 and interweave them with the remaining strips with the other hand, placing them over and under each other.
11. Press the top and bottom edges together to form a kind of diamond shape and place on a sheet of parchment paper.
12. Fry in plenty of frying oil at 340°F (170°C), turning several times to brown evenly, drain on absorbent paper.
13. In a small pot, melt the honey with 2 tablespoons of orange blossom water. Once the honey is hot, puree the Chebakia and let them swim in it for 2 minutes.
14. Drain with a slotted spoon, let the honey drip off, sprinkle with sesame seeds, and let cool.

Enjoy your meal!