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  • Author: Fadela
  • Total Time: 1 hour
  • Yield: 30 pieces


Recipe for Morrocan chebakia cookies, small crispy cakes soaked in a sugar syrup and decorated with sesame seeds (for about 30 small cakes)


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


Chebakia dough

  1. Place the dry ingredients, flour, pinch of salt, powdered sugar, vanilla sugar and baking powder in a large bowl.
  2. And mix with a tablespoon until you get a homogeneous mixture.Add the other ingredients, the white vinegar,
  3. the beaten egg and the orange blossom water.
  4. Mix with your hands until you succeed in gathering the dough and forming a homogeneous ball of dough (without kneading it too much).
  5. Cover with plastic wrap and let rest at room temperature for 20-30 minutes.


  1. 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)
  2. Use a pastry wheel to form 8 x 10 cm rectangles.
  3. Then mark strips inside the rectangles with the rolling pin (7 cuts to get about 8-9 strips including edges)
  4. Fold the rectangle in 2 on the width and pinch the ends (see picture)
  5. Separate the strips in 2 to have a hole in the center and put the top end inside this hole.
  6. Shape the chebakia into a nice shape and place it on a large plate.


  1. Bring neutral oil to a boil in a deep fryer, saucepan or skillet.
  2. Dip the chebakia into the hot oil and cook for 2-3 minutes until golden brown.
  3. Drain the cakes and place them on paper towels.


  1. Mix the sugar syrup with the orange blossom water and the lemon juice in a large saucepan.
  2. Dip the chebakia in the sugar syrup until they are well soaked, then drain on a wire rack.
  3. Sprinkle with golden sesame seeds and enjoy!


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