Halwa Chebakia: Moroccan Sesame Cookies With Honey
A traditional Moroccan sesame cookie, chebakia features a unique flower shape, is fried to golden perfection, and then soaked in honey, commonly served during Ramadan.
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Instructions
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Start heating 1-inch of oil in a deep skillet to 350 F, and concurrently heat honey in a large pot until frothy, then stir in orange flower water and remove from heat.
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Grind toasted sesame seeds into a moist powder; if using mastic grains, crush them with sugar.
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Combine ground sesame, mastic-sugar mixture, flour, baking powder, salt, ground anise, cinnamon, saffron, and turmeric in a large bowl.
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Add egg, butter, oil, vinegar, orange flower water, and dissolved yeast, mixing to form a stiff but pliable dough; add more flour if needed.
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Knead the dough for 7-8 minutes by hand or 4-5 minutes with a stand mixer, then divide into four portions, shape, and rest in plastic bags for 10-15 minutes.
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Roll out one dough portion thinly, cut into 3 x 3 1/2-inch rectangles, and make four lengthwise cuts in each, leaving the edges intact.
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Form each rectangle into an elongated flower by threading alternating strips onto your middle finger, pinching outer corners, then turning the strips inside-out around the pinched part and pinching the opposite corners closed.
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Place formed chebakia on trays, covering with a towel, and repeat with remaining dough, re-rolling scraps after resting.
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Fry chebakia in batches in the 350 F oil for 3-4 minutes until golden, turning as needed to ensure even browning and adjusting heat to maintain temperature.
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Transfer fried cookies directly to the hot honey, submerging for 3-4 minutes until they achieve a rich, glossy amber color.
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Remove soaked chebakia to a strainer to drain briefly.
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Arrange hot cookies on a platter and sprinkle sesame seeds onto their centers.