Discover the flavors of Morocco: A Journey into the Making of Chebakia
Ingredients for making Chebakia:
Dough Ingredients:
2 cups whole wheat flour.
2 cups white flour.
1 cup toasted sesame seeds.
¼ cup unsalted melted butter.
¼ cup olive oil.
¼ cup vinegar.
¼ cup warm water.
¼ cup orange blossom water.
1 large egg.
¼ teaspoon honey.
Pinch of mastic seed.
1 teaspoon instant dry yeast.
½ teaspoon baking powder.
Dough Spice Ingredients:
½ teaspoon ground anise.
½ teaspoon ground cinnamon.
½ teaspoon ground saffron.
½ teaspoon ground turmeric.
½ teaspoon salt.
Additional Ingredients:
Vegetable oil for frying.
5 cups warm water.
½ cup natural honey.
1 tablespoon lemon juice.
2 tablespoons orange blossom water.
½ cup toasted sesame seeds.
Steps to prepare Chebakia:
Dough Preparation Steps:
Dissolve the yeast in a quarter cup of warm water and a quarter teaspoon of honey.
Grind the sesame and mastika seeds into a powder.
Put them in a large bowl, add the flour and mix well.
Add all the remaining ingredients and mix with your hands until you have a smooth dough.
Knead the dough for 7-8 minutes, then divide it into 4 equal parts.
Put the dough pieces in a plastic bag and let them rest for 10-15 minutes.
Chebakia preparation steps:
Take a portion of the dough and roll it out on a flat surface until it is thin.
Using a pastry cutter, cut the dough into rectangles about the size of the palm of your hand.
Place four of the rectangles in a row vertically.
Hold one rectangle in your hand and alternately run your middle finger through the dough slices.
Fold the rectangles over your finger and pinch the outside corners of the dough with your other hand to form a flower shape.
Allow the dough slices to slide off your finger while gently turning them inside out.
After folding the dough, gently pinch the opposite corners together to form an elongated flower from the edges.
Repeat with the remaining dough balls.
Place the pieces on a suitable baking sheet and cover with a cloth until ready to cook.
Steps to fry Chebakia:
Heat the water and honey in another saucepan over high heat, then add the lemon and let it bubble.
Add the orange blossom water and turn off the heat.
Heat the vegetable oil in a frying pan over medium heat.
Fry the chebakia in batches in the oil until brown, about 10 minutes.
Using a perforated skimmer, remove the chevre pieces from the oil directly into the hot honey.
Gently press the Chebakia to submerge them in the honey and leave for 5-7 minutes.
Place the Chebakia in a strainer to remove any excess honey and allow them to cool slightly.
While still hot, carefully transfer them to a large plate or tray.
Sprinkle with sesame seeds and serve hot or cold.
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