Moroccan Chebakia
Crispy, honey-soaked sesame cookies with a floral hint of orange blossom water, studded with almonds. A festive treat that's surprisingly simple to make at home.
- Total time
- 45 min
- Servings
- 8
- Calories
- 420
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- ½ cup sesame seeds
- ½ cup ground almonds
- 2 tbsp orange blossom water
- 1 cup honey
- 2 cups vegetable oil
- ½ cup water
Instructions
- 1
In a large bowl, mix 2 cups flour, 0.5 cup sesame seeds, 0.5 cup ground almonds, and a pinch of salt. Gradually add 0.5 cup water and 2 tbsp orange blossom water, kneading into a smooth, firm dough, about 5 minutes.
- 2
Cover the dough with a damp cloth and let it rest for 15 minutes. Meanwhile, warm 1 cup honey in a small saucepan over low heat until thin and runny, about 3 minutes; keep warm.
- 3
Roll the dough out on a floured surface to about 1/8 inch thick. Cut into 2-inch squares, then pinch each square in the center to form a bow shape.
- 4
Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry the dough shapes in batches, turning once, until deep golden brown and crisp, about 3-4 minutes per batch.
- 5
Remove the fried cookies with a slotted spoon and immediately dip them into the warm honey, coating well. Let them soak for 1 minute, then transfer to a wire rack to drain.
- 6
Sprinkle the honey-soaked cookies with extra sesame seeds and let them cool completely. Store in an airtight container for up to a week.
Tools you’ll need
- large bowl
- rolling pin
- deep skillet
- slotted spoon
- wire rack
- small saucepan
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
