Description
Recipe for Morrocan chebakia cookies, small crispy cakes soaked in a sugar syrup and decorated with sesame seeds (for about 30 small cakes)
Ingredients
Chebakia dough
- 500 g (4 cups) Flour - all-purpose
- 150 g (2/3 cup) Butter - unsalted melted and cooled
- 1 tsp Baking powder
- 1 pinch of salt
- 1 sachet of vanilla sugar - or 1 1/2 tsp vanilla extract
- 2 tbsp Sugar - granulated
- 1 tbsp. White vinegar
- 1 Egg - large at room temperature
- 1 - 2 tbsp. Orange blossom water - or water
Sugar syrup bath
- 500 ml (1 1/2 cups) Sugar syrup or Honey
- 1-2 tbsp. Orange blossom water
- 1/2 Fresh lemon juice
- Golden sesame seeds for decoration
Instructions
Chebakia dough
- Place the dry ingredients, flour, pinch of salt, powdered sugar, vanilla sugar and baking powder in a large bowl.
- And mix with a tablespoon until you get a homogeneous mixture.Add the other ingredients, the white vinegar,
- the beaten egg and the orange blossom water.
- Mix with your hands until you succeed in gathering the dough and forming a homogeneous ball of dough (without kneading it too much).
- Cover with plastic wrap and let rest at room temperature for 20-30 minutes.
Shaping
- Roll out the dough with a rolling pin on a work surface (not floured and without adding fat) to a thickness of 2-3 mm (use a pasta machine to roll out the dough as thinly as possible)
- Use a pastry wheel to form 8 x 10 cm rectangles.
- Then mark strips inside the rectangles with the rolling pin (7 cuts to get about 8-9 strips including edges)
- Fold the rectangle in 2 on the width and pinch the ends (see picture)
- Separate the strips in 2 to have a hole in the center and put the top end inside this hole.
- Shape the chebakia into a nice shape and place it on a large plate.
Cooking
- Bring neutral oil to a boil in a deep fryer, saucepan or skillet.
- Dip the chebakia into the hot oil and cook for 2-3 minutes until golden brown.
- Drain the cakes and place them on paper towels.
Syrup
- Mix the sugar syrup with the orange blossom water and the lemon juice in a large saucepan.
- Dip the chebakia in the sugar syrup until they are well soaked, then drain on a wire rack.
- Sprinkle with golden sesame seeds and enjoy!
Notes
Storage: Up to 2 weeks in a storage box with a tight-fitting lid and up to 3 months in the freezer.
For more flavor, you can replace a small amount of the flour with ground sesame seeds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: oriental pastries
- Cuisine: Morocan