Chebakia

Background

Chebakia, also known as "shebakia" or "mkharka," is a traditional Moroccan pastry that holds a special place in Moroccan cuisine. It is particularly popular during the month of Ramadan when it is commonly served alongside harira soup to break the fast. This sweet treat is made from a dough that is flavored with honey and saffron, deep-fried, and then coated with more honey and sprinkled with sesame seeds. The intricate design of each piece of chebakia resembles a flower or a rose, showcasing the craftsmanship involved in its preparation.

The origins of chebakia are often linked to the Jewish communities of Morocco, who prepared similar pastries. Over time, the pastry became a staple in Moroccan Muslim households, especially during Ramadan. The intricate weaving of the dough is not only an art but also a cultural activity where family members gather to shape the pastries together.

Ingredients

• Flour - 4 cups
• Almonds - 1/2 cup, finely ground
• Sesame seeds - 1/2 cup, toasted
• Orange blossom water - 1 tablespoon
• White vinegar - 1 tablespoon
• Saffron - a pinch, soaked in 2 tablespoons water
• Cinnamon - 1 teaspoon
• Aniseed - 1 teaspoon, ground
• Ground ginger - 1 teaspoon
• Butter - 1/3 cup, melted
• Eggs - 1 large
• Salt - pinch
• Vegetable oil - for frying
• Honey - 2 cups, for coating
• Lemon - 1, juiced

Preparation

Step 1: Prepare the Dough

In a large mixing bowl, combine flour, ground almonds, ground sesame seeds, cinnamon, ground anise, ground ginger, and a pinch of salt. In a separate bowl, whisk together the soaked saffron, orange blossom water, white vinegar, melted butter, and egg. Gradually mix the wet ingredients into the dry ingredients until a smooth dough forms.

Step 2: Rest the Dough

Cover the dough with a damp cloth and let it rest for about 30 minutes to allow the flavors to meld together.

Step 3: Shape the Chebakia

Once the dough has rested, roll it out onto a floured surface to a thickness of approximately 1/8 inch. Cut the dough into small rectangles, approximately 3x4 inches each. Make four parallel cuts within each rectangle, leaving one end uncut. To shape, weave the dough strips together by lifting alternate pieces to create a rose-like design.

Cooking Process

Step 1: Fry the Chebakia

Heat vegetable oil in a deep pan to 350°F (180°C). Carefully fry the shaped pieces of dough in small batches until they are golden brown, about 3-5 minutes per side. Use a slotted spoon to remove them and let them drain on paper towels.

Step 2: Coat with Honey

While still warm, dip the fried chebakia into warm honey mixed with lemon juice. Ensure each piece is thoroughly coated. Place them on a wire rack to allow excess honey to drip off.

Step 3: Garnish

Sprinkle with toasted sesame seeds and let them cool completely before serving.

Enjoying Chebakia

Chebakia is best enjoyed freshly made and is often served with Moroccan mint tea or harira soup. Its crispy and chewy texture combined with the sweet and nutty flavor makes it an irresistible treat. It can also be stored in an airtight container for several weeks, making it a perfect make-ahead dessert.