Chebakia

Name: Chebakia
Prep time: 1 h
Cook time: 40 min
Total time: 100 min
Yield: 40
Ingredients: 4 cups all-purpose flour; ½ cup ground toasted sesame seeds; ½ cup ground almonds; 1 teaspoon cinnamon; ½ teaspoon anise powder; ¼ teaspoon salt; 1 tablespoon instant yeast; 2 tablespoons vinegar; ¼ cup melted butter; ¼ cup olive oil; 1 egg; ½–1 cup warm water (as needed); Vegetable oil (for frying); 3–4 cups honey; 1–2 tablespoons orange blossom water; Sesame seeds (for garnish)

by Sarah’s Kitchen

40 Chebakia

1 hr 40 min

Chebakia is one of those desserts that instantly signals celebration, especially during Ramadan. These beautifully folded, flower-shaped cookies are deep-fried until golden and crisp, then soaked in warm honey infused with orange blossom water and finished with a generous sprinkle of toasted sesame seeds. The flavor is rich and layered — nutty from the sesame and almonds, lightly spiced with cinnamon and anise, and perfectly balanced by the floral sweetness of the honey glaze.

What makes chebakia so special isn’t just the taste, but the tradition behind it. Families often gather in the kitchen to shape dozens at a time, turning the detailed folding process into a shared ritual. Though the intricate design may look intimidating at first, once you master the technique, it becomes surprisingly rhythmic and satisfying. The final result is a glossy, sticky, crisp pastry with a tender interior — perfect alongside a glass of Moroccan mint tea or served as part of a festive dessert spread.

Chebakia

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Recipe details

Yield 40 Chebakia
Time spent: Prep time: 1 Hours Cook time: 40 Minutes Total time: 1 hr 40 min

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Ingredients

4 cups all-purpose flour
½ cup ground toasted sesame seeds
½ cup ground almonds
1 teaspoon cinnamon
½ teaspoon anise powder
¼ teaspoon salt
1 tablespoon instant yeast
2 tablespoons vinegar
¼ cup melted butter
¼ cup olive oil
1 egg
½–1 cup warm water (as needed)
Vegetable oil (for frying)
3–4 cups honey
1–2 tablespoons orange blossom water
Sesame seeds (for garnish)

Instructions

In a large bowl, combine the flour, ground sesame, almonds, cinnamon, anise, salt, and yeast. Stir everything together so the spices are evenly distributed.
Add the egg, vinegar, melted butter, and olive oil. Begin mixing, then slowly add warm water a little at a time while kneading. You’re looking for a smooth, firm dough — not sticky, but pliable. Knead for about 8–10 minutes until the dough feels elastic and cohesive.
Cover the dough and let it rest for about 15–20 minutes. This helps relax the gluten so it’s easier to roll out.
Divide the dough into smaller portions to make it manageable. On a lightly floured surface, roll the dough thin — about ⅛ inch thick.
Cut rectangles roughly 3 x 4 inches. Using a knife or pastry cutter, make 4–5 parallel slits inside each rectangle, leaving space at the edges so it stays connected.
Now comes the fun part: carefully thread your fingers through alternating strips and flip the dough inside out to form a flower shape. Gently pinch the ends together so it holds its form.
It may take a few tries — that’s completely normal. Once you get it, you’ll fly through the rest.
Heat vegetable oil in a deep pan to about 350°F (175°C). The oil should be hot but not smoking.
Fry the chebakia in batches, turning occasionally, until they are deep golden brown. Don’t rush this step — the darker golden color gives that classic crisp texture.
Remove and drain briefly.
While frying, gently warm the honey with orange blossom water in a separate pot. It should be warm and fluid, not boiling.
Immediately dip the hot chebakia into the warm honey. Let them soak for a minute so they absorb that glossy sweetness, then remove and place on a rack or tray.
Sprinkle with sesame seeds while still sticky.
Allow the chebakia to cool completely before storing. As they sit, the flavors deepen and the texture settles into that perfect balance of crispy and sticky.

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