CHEBBAKIA MOROCCAN

 

INGREDIENTS

Chebbakia dough

• 1 teaspoon dry active yeast
• ½ teaspoon caster sugar
• 500 gr plain flour, plus more for dusting
• 250 gr sesame seeds, very finely ground
• 250 gr almond flour
• 1 large egg
• ¼ cup white vinegar
• ¼ cup orange blossom water
• 80 ml melted butter  
• 80 ml cup olive oil
• ¼ teaspoon ground turmeric
• ½  teaspoon ground cinnamon
• ½ teaspoon ground anise
• Generous pinch of saffron
• Pinch of salt

Frying and soaking the chebakia

• Frying oil
• 800 gr clear honey
• 2 tablespoons orange blossom water
• 250 gr toasted sesame seeds, to sprinkle 

METHOD

Preparing the chebakia dough

• Activate the dry yeast by adding ½ teaspoon of sugar and 3 tablespoons of lukewarm water in a small bowl. Stir with a fork and leave for 5 minutes until foamy.

• In a large bowl transfer the remaining ingredients including the foamy yeast and mix them all together using your hands. If your dough is too sticky add a bit of flour to it and if it is not though, add a couple of tablespoons of water until you reach a soft dough consistency.

• Flour a worktop and use your hands to knead the dough for 8 minutes until smooth and slightly elastic. Divide the kneaded dough in 5 equal parts and cover with a damp towel or place in a plastic bag for 15 minutes.

• Lightly flour a worktop and roll out a portion of dough until 5 mm (0.2 inch) thick.

• Use a fluted pastry wheel and cut out approximately 7 cm x 5 cm (3 inch x 2 inch) rectangles. Then, add four evenly spaced slits across each rectangle.

Now is time to fold the pastry! This is the most difficult step in my opinion, because you can damage the pastry if you don’t handle to folding technique properly. I always need time to remember how to do it! Traditionally the chebakia is folded in the shape of a flower, a rose to be precise. But you know I am bit of a rebel and like to play around with things. Below you will find out how to do it in the shape of a rose but please feel free to be creative and find other ways to do it! As long as it is folded and pinched on the corners, the dough won’t break during the frying process and it will be just as yummy as in the rose shape.

• To fold the chebakia in a rose shape, pick a rectangle of dough, hold it with one hand and thread your index finger of the other hand through the alternating slits. Pinch together the corners of the rectangle closest to the tip of your index finger. Gently pull your finger out of the slits and in the same time push the pinched corners through the center inside out. Finally, open up the pastry dough to form a rose. Place the chebakia on a tray and cover with a dry towel.

If you feel like you need visual support, I found this video that shows how to do it. 

• Press the remains of the dough together and repeat until all the dough has been used.

Frying and soaking the chebakia

• When ready to fry, heat up 4 cm (2 inches) of frying oil in a deep pan over medium-high heat until it reaches 180 C (350 F). Don’t forget to reduce the heat to medium once it reaches the right temperature. 

• Meanwhile heat the honey with the orange blossom water in a large frying pan. Avoid burning by controlling the heat, (start on medium-high and reduce the heat once the honey is foamy).

• Carefully place the chebakia in the frying pan and cook them in batches until they are cooked and golden, about 5 minutes, flip them if necessary.

• Once the chebakias are cooked, use a slotted spoon to immediately transfer them to the simmering honey and soak the pastries for 6 minutes until golden brown. 

• Use a slotted spoon to gently transfer the chebakias to a cooling rack, sprinkle with toasted sesame seeds and leave to cool before serving.