Chebakia: My Grandma’s Moroccan Pastries

Name: Chebakia: My Grandma’s Moroccan Pastries
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour (170 grams); 1 1/2 tablespoons sunflower or canola oil (20 grams); 1 1/2 tablespoons olive oil (20 grams); 1 tablespoon almond flour (10 grams); 2 tablespoons orange blossom water; 1 teaspoon baking powder; 2 tablespoons sesame seeds (30 grams)

allblue_kitchen @allblue_kitchen

This is my favorite recipe—not only because it’s delicious and indulgent, but also because it’s so quick and easy to make! Plus, it reminds me of my childhood, and that’s priceless.

allblue_kitchen @allblue_kitchen

This is my favorite recipe—not only because it’s delicious and indulgent, but also because it’s so quick and easy to make! Plus, it reminds me of my childhood, and that’s priceless.

Saved

Ingredients

Serves 2 servings

1 1/3 cupsall-purpose flour (170 grams)
1 1/2 tablespoonssunflower or canola oil (20 grams)
1 1/2 tablespoonsolive oil (20 grams)
1 tablespoonalmond flour (10 grams)
2 tablespoonsorange blossom water
1 teaspoonbaking powder
2 tablespoonssesame seeds (30 grams)

Saved

Steps

1

Mix the flour, baking powder, and almond flour together, then add the oils and stir until a dough forms.
2

Shape the dough into small balls and let them rest for 15 minutes.
3

Meanwhile, melt honey with the orange blossom water.
4

Roll out the dough and cut it into rectangles about 4 x 6 inches (10 x 15 cm). I use a pizza cutter to give the edges a scalloped look.
5

To shape the chebakia, make a slit in the center of each rectangle and form them into flower shapes. Fry until golden brown, then dip them in the honey mixture. Sprinkle with sesame seeds. Enjoy!