Chebakia recipe made with crispy sesame cookies coated in fragrant honey syrup and flavored with orange blossom water.
Chebakia is a traditional Moroccan pastry made with crispy sesame dough, fried until golden, then coated in honey flavored with orange blossom water. It's also known as Griwech in Algeria.
This authentic Chebakia recipe is especially popular during Ramadan and Eid, with its crispy texture, fragrant honey syrup, and toasted sesame seeds.
Why You'll Love This Recipe
- Authentic Moroccan Chebakia – Crispy, golden, and coated in fragrant honey syrup.
- Perfect for Ramadan – A traditional pastry served for Eid and special occasions.
- Easy step-by-step recipe – Simple instructions for perfectly shaped Chebakia every time.
Ingredients you need
You'll only need a few pantry staples to make these authentic Moroccan Chebakia with a crispy texture and fragrant honey coating.
- Flour – All-purpose flour.
- Baking powder
- Sugar – Granulated sugar.
- Vanilla extract – Or vanilla sugar.
- Salt
- Unsalted butter – Melted and cooled.
- Egg – Room temperature.
- White vinegar – Or fresh lemon juice.
- Orange blossom water – For the traditional Moroccan flavor.
- Sesame seeds – Toasted or white sesame seeds.
- Neutral oil – For frying.
- Honey – Warm honey for coating the fried Chebakia.
Optional
- Ground sesame seeds – For a richer sesame flavor.
- Ground cinnamon – For a warm spiced flavor.
- Ground anise – A traditional addition in some recipes.
Tips for Success
- Roll the dough thin – Thin dough creates light and crispy Chebakia.
- Keep the oil at a steady temperature – Fry until evenly golden without burning.
- Coat while warm – Dip the fried Chebakia in warm honey for the best flavor and texture.
- Use orange blossom water – It gives Chebakia its authentic Moroccan flavor.
- Finish with toasted sesame seeds – They add extra crunch and a traditional finish.
How to Make Chebakia
Mix the flour, baking powder, sugar, vanilla, and salt in a large bowl.
Add the melted butter, egg, vinegar, and orange blossom water, then mix until a smooth dough forms.
Cover and let the dough rest for 30 minutes at room temperature.
Roll out the dough very thin, about 2 mm thick.
Cut rectangles with a pastry wheel, then make several lengthwise cuts in the center.
Fold and shape each piece into the traditional Chebakia flower.
Place the shaped pastries on a tray and cover until ready to fry.
Heat the oil over medium heat.
Fry the Chebakia until evenly golden and crispy on both sides.
Drain on paper towels to remove excess oil.
Warm the honey with the orange blossom water until smooth.
Dip each warm Chebakia into the honey, coating both sides.
Drain, then sprinkle with toasted sesame seeds before serving.
Storage
- Room temperature – Store Chebakia in an airtight container for up to 2 weeks.
- Freeze – Freeze for up to 3 months and thaw at room temperature before serving.
Recipe Questions
Why is my Chebakia not crispy?
The dough may have been rolled too thick or the oil wasn't hot enough. Roll the dough very thin and fry until evenly golden.
Can I make Chebakia ahead of time?
Yes. Chebakia keeps well for up to 2 weeks in an airtight container, making it perfect for Ramadan and special occasions.
Can I freeze Chebakia?
Yes. Freeze the coated Chebakia for up to 3 months and thaw at room temperature before serving.
Can I substitute orange blossom water?
Yes. Rose water is the closest alternative, but orange blossom water gives Chebakia its traditional Moroccan flavor.
Why is my honey coating sticky?
Let the fried Chebakia drain well before dipping them into warm honey, then allow them to cool completely before storing.
More North African Desserts
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chebakia Recipe (Moroccan Honey Sesame Cookies)
- Total Time: 1 hour
- Yield: 30 pieces
Description
Traditional Moroccan Chebakia made with crispy fried sesame dough, coated in fragrant honey syrup flavored with orange blossom water and finished with toasted sesame seeds. About 30 small Chebakia
Ingredients
Chebakia Dough
- 500 g (4 cups) all-purpose flour
- 150 g (⅔ cup) unsalted butter, melted and cooled
- 1 tsp baking powder
- 1 pinch salt
- 1 packet vanilla sugar or 1½ tsp vanilla extract
- 2 tbsp granulated sugar
- 1 tbsp white vinegar
- 1 large egg, room temperature
- 1–2 tablespoon orange blossom water (or water)
Honey Syrup
- 500 ml (2 cups) honey or sugar syrup
- 1–2 tablespoon orange blossom water
- Juice of ½ lemon
For Decoration
- Toasted sesame seeds
Instructions
Make the Dough
- Mix the flour, baking powder, salt, vanilla sugar, and granulated sugar in a large bowl.
- Add the melted butter, beaten egg, white vinegar, and orange blossom water. Mix just until a smooth dough forms. Do not over-knead.
- Cover and let the dough rest at room temperature for 20–30 minutes.
Shape the Chebakia
- Roll out the dough very thin (2–3 mm) on a clean work surface. A pasta machine works well for an even thickness.
- Cut the dough into 8 × 10 cm rectangles using a pastry wheel.
- Make 7 lengthwise cuts inside each rectangle, leaving the edges intact.
- Fold each rectangle into the traditional Chebakia flower shape, then place the shaped pastries on a tray and cover with a clean kitchen towel until ready to fry.
Fry
- Heat neutral oil in a deep pan or fryer over medium heat.
- Fry the Chebakia for 2–3 minutes, until evenly golden and crispy.
- Drain on paper towels.
Coat with Honey
- Warm the honey (or sugar syrup) with the orange blossom water and lemon juice over low heat until smooth.
- Dip the warm Chebakia into the warm honey syrup until fully coated, then drain on a wire rack.
- Sprinkle with toasted sesame seeds before serving.
Notes
Storage: Store Chebakia in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months and thaw at room temperature before serving.
Tips:
- Roll the dough very thin for crispy Chebakia.
- Fry until evenly golden, not dark brown.
- Dip the warm Chebakia into warm honey syrup.
- Use orange blossom water for authentic Moroccan flavor.
- Finish with toasted sesame seeds for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: oriental pastries
- Cuisine: Morocan
Amina
This was my first time making Chebakia and the recipe was easy to follow. They turned out crispy and tasted great. I'll be making them again.