Moroccan Chebakia (Sesame Cookies with Honey) for Ramadan
This is an essential Ramadan sweet.
After fasting, Moroccan people eat these with harira (chickpea soup).
They have a texture similar to Japanese karintou snacks.
Roll the dough as thinly as possible. Recipe by maryam@LONDON
Moroccan Chebakia (Sesame Cookies with Honey) for Ramadan
This is an essential Ramadan sweet.
After fasting, Moroccan people eat these with harira (chickpea soup).
They have a texture similar to Japanese karintou snacks.
Roll the dough as thinly as possible. Recipe by maryam@LONDON
Cooking Instructions
- 1
Combine all of the ingredients.
- 2
All of the ingredients should be evenly combined as shown. Cover the dough in plastic wrap or in a damp cloth to prevent drying, and let it rest.
- 3
Roll out the dough to a 3 mm thickness.
- 4
These are special cutters for chebakia that I bought in Morocco. If you don't have any, use a knife to imitate the shape.
- 5
Thread your finger through alternating strips of dough, then gently pull the outer two strips through the strip closest to you by turning the strips inside-out as shown in the photo below.
- 6
It should look like this. If it's hard to figure out, practice it with a piece of paper first.
- 7
Once you finish forming the cookies, heat the oil to deep-fry them.
- 8
Deep-fry until they turn golden brown.
- 9
While deep-frying, boil the syrup ingredients in a separate pot.
- 10
Coat the freshly deep-fried chebakia in the syrup by dunking them in the syrup. They will sizzle.
- 11
They're done! Sprinkle with sesame seeds to taste and enjoy!
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