Dish

Chebakia

Chebakia is made with a dough that is flavored with orange blossom water and spices, such as anise and cinnamon. The dough is then shaped into a flower-like shape and fried until golden brown. Once fried, the pastry is coated in a honey and sesame seed mixture. Chebakia is a popular pastry in Morocco and is often enjoyed during Ramadan.

African cuisine› North African cuisine› Moroccan cuisine

Pastry› Sweet Pastry

Origins and history

Chebakia has been a popular pastry in Morocco for centuries. It is believed to have originated in the city of Fes in the 16th century. The pastry was originally made with flour, butter, and honey. Over time, the recipe evolved and the pastry was flavored with orange blossom water and spices.

Dietary considerations

Not suitable for those with nut or sesame allergies.

Variations

There are many variations of Chebakia, including those that are shaped into different designs and those that are flavored with different spices.

Presentation and garnishing

Chebakia is typically garnished with sesame seeds and served on a plate. When making Chebakia, it is important to ensure that the dough is fully cooked and the pastry is coated evenly in the honey and sesame seed mixture. It is also important to use high-quality ingredients, such as fresh orange blossom water and spices, to ensure the best flavor and texture.

Tips & Tricks

Chebakia is best enjoyed fresh, so it is recommended to make it on the day it will be served. It can also be stored in an airtight container for up to a week.