Moroccan chebakia is one of the wonderful traditional Moroccan sweets that are served in the month of Ramadan, and in easy ways to prepareMoroccan chebakia is one of the wonderful traditional Moroccan sweets that are served...
8 tbsp sesame seeds
1 tsp aniseed
1 kg white flour
0.3 tsp salt
0.5 sachet baking powder
10 tbsp orange flower water
3 tbsp vinegar
5 dl oil
50 gr butter
yellow food coloring
100 gr ground almonds
4 tsp sesame seeds
250 gr honey, melted
Keep cooking the same
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Add the sesame seeds and aniseed to a non-stick pan and toast over low heat until lightly golden. Transfer to a wooden board and allow them to cool, then chop.
In a large mixing bowl add the flour, salt, sesame seeds, aniseed, baking powder, orange flower water, vinegar, food colouring, oil and butter.
Mix all the ingredients by hand or using a mixer with a pastry hook attached. Add water if necessary to make a smooth malleable dough.
Transfer the dough on a work surface and knead for a few minutes. Allow it to rest for 10 minutes.
Divide the dough into 6 balls. Baste with neutral oil and leave to rest for 15 minutes.
On a floured surface roll out the dough, using a rolling pin, to a 5mm thickness.
Cut into 5x8cm rectangles, then cut four evenly spaced slits across each rectangle.
To fold the chebakia, pick a rectangle of dough, hold it with one hand and thread your index finger of the other hand through the alternating slits. Pinch together the corners of the rectangle closest to the tip of your index finger. Gently pull your finger out of the slits and at the same time push the pinched corners through the center inside out. Finally, open up the pastry dough to form a rose.
Place the chebakia on a clean sheet pan and allow them to rest for 10 minutes.
Heat the oil in a deep pan over medium-high heat. Fry the chebakia in batches, until golden brown and crispy, for about 5 minutes flipping halfway. Set aside on a paper towel lined plate.
Dip each chebakia in melted honey, then sprinkle with ground almonds and sesame seeds.
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