Halwa Chebakia is a beloved Moroccan treat, especially popular during Ramadan and festive occasions. These sesame cookies are unique for their crispy texture, beautiful twisted shape, and rich coating of fragrant honey and toasted sesame seeds. Making chebakia at home brings a touch of Moroccan tradition to your kitchen, combining simple ingredients with a rewarding, delicious result.
What Is Chebakia?
Chebakia, sometimes spelled shebakia, is a traditional Moroccan cookie made from dough flavored with orange blossom water, cinnamon, and anise seeds. The dough is rolled thin, cut into strips, and shaped into intricate folds and twists before frying. After frying, the cookies are dipped in hot honey and sprinkled with toasted sesame seeds.
The end product is a crunchy, sweet cookie with layers of flavor and aroma. It’s typically enjoyed with mint tea and shared with family and friends during special times.
Ingredients for Halwa Chebakia
- 3 cups all-purpose flour
- ½ cup ground almonds (optional)
- ¼ cup sesame seeds, toasted
- 1 teaspoon ground cinnamon
- 1 teaspoon anise seeds, ground or whole
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup melted butter or vegetable oil
- ⅓ cup orange blossom water
- ⅓ cup warm water (adjust as needed)
- 2 tablespoons vinegar or lemon juice
- Vegetable oil for frying
- 1 ½ cups honey
- Additional toasted sesame seeds for topping
Preparing the Dough
1. Mix Dry Ingredients
In a large bowl, combine the flour, ground almonds (if using), toasted sesame seeds, cinnamon, anise seeds, salt, and baking powder. Stir well to distribute the spices evenly.
2. Add Wet Ingredients
Make a well in the center and add melted butter or oil, orange blossom water, vinegar or lemon juice, and warm water gradually. Mix until the dough comes together.
3. Knead the Dough
Transfer the dough to a clean surface and knead for about 10 minutes. The dough should be smooth and elastic but not sticky. Add a bit more flour or water if necessary to reach the right consistency.
4. Rest the Dough
Cover the dough with a clean towel or plastic wrap and let it rest for about 30 minutes. This helps relax the gluten and makes shaping easier.
Shaping the Chebakia
1. Roll Out the Dough
Divide the dough into small portions. Roll each portion into thin rectangles, about 1/8 inch thick.
2. Cut and Fold
Cut the rectangles into strips roughly 1 inch wide and 4 to 5 inches long. Each strip is then cut into 4 or 5 narrow slits, leaving one edge intact.
3. Twist and Fold
Hold the strip by the uncut edge and fold it into a chebakia shape by threading the ends through the slits in a twisting pattern. This creates the signature flower-like or lattice look.
Frying the Cookies
Heat vegetable oil in a deep pan over medium heat. When hot, fry the shaped cookies in batches until golden brown and crisp, about 2 to 3 minutes per side.
Remove the cookies with a slotted spoon and drain on paper towels.
Coating with Honey and Sesame
Warm the honey in a saucepan until it is runny but not boiling. Dip each fried chebakia into the warm honey, coating it thoroughly.
Place the honey-coated cookies on a tray and sprinkle generously with toasted sesame seeds. Let them cool and set before serving.
Serving and Storing
Chebakia is best enjoyed fresh with Moroccan mint tea. It can be stored in an airtight container for up to two weeks, making it perfect for preparing ahead of holidays or special occasions.
Tips for Perfect Chebakia
- Use fresh orange blossom water for the authentic floral aroma.
- Toast sesame seeds lightly before adding to the dough and topping for better flavor.
- Roll the dough as thin as possible to achieve crispiness.
- Fry at medium heat to ensure the cookies cook evenly without burning.
- Handle the shaped cookies gently as they can be delicate before frying.
Why Chebakia Is Special
Chebakia is more than just a cookie; it’s a symbol of hospitality, tradition, and celebration in Moroccan culture. Making chebakia involves time and care, which makes it a meaningful dish to share with loved ones.
Its unique texture—crispy yet sticky with honey—and the complex blend of spices make it stand out among sweet treats. For many, it is a taste of home and a festive favorite.
Final Thoughts
Halwa Chebakia offers a wonderful way to experience Moroccan culinary tradition. This sesame cookie with honey combines fragrant spices, crisp texture, and sweet richness in every bite. Whether for Ramadan, holidays, or anytime you want a special treat, homemade chebakia is a rewarding project that fills your kitchen with delightful aromas and your table with joy.
Try this recipe to enjoy authentic Moroccan flavors and the sweet, crunchy pleasure of chebakia in your own home.
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