Chebakia (Sesame Honey Rosettes)
Morocco's Ramadan rosette: a sesame-and-almond dough cut and twisted into ornate flowers, deep-fried, plunged into warm honey, dusted with more sesame.
Overview
A dough rich in toasted sesame seeds, almond, aniseed, cinnamon, orange-flower water, melted butter and a touch of saffron rests for 1 hour. Rolled thin (3 mm); cut into rectangles; each rectangle slits 4 times lengthways but not through. Each piece folds and twists into a rosette by threading one corner through the centre slits. Fries in moderately hot oil. Hot rosettes plunge into warmed honey + orange-flower water; soaked for 2 minutes; lifted; sprinkled with sesame.
Ingredients
Dough
- 500 g plain flour
- 200 g toasted sesame seeds (lightly ground)
- 100 g almonds (toasted, finely ground)
- 1 tablespoon ground aniseed
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 pinch saffron threads (ground, steeped in 2 tablespoons hot water)
- 1 sachet (7 g) instant yeast
- 100 g unsalted butter (melted, cooled slightly)
- 2 eggs (large)
- 3 tablespoons white vinegar
- 4 tablespoons orange-flower water
- 100 ml warm water (or as needed)
Frying
- 1 litre neutral oil
Honey glaze
- 700 g clear honey
- 3 tablespoons orange-flower water
Finishing
- 100 g toasted sesame seeds (for sprinkling)
Method
Stage 1 - Dough
- In a wide bowl, combine flour, ground sesame, ground almond, aniseed, cinnamon, salt and yeast.
- Add the melted butter, eggs, vinegar, orange-flower water and saffron infusion.
- Mix to a shaggy dough; add warm water as needed to bring together.
- Knead 8 minutes to a smooth, slightly sticky dough.
- Rest 1 hour covered.
Stage 2 - Roll and cut
- Roll the rested dough on a lightly floured surface to 3 mm thick.
- Cut into rectangles 8 × 5 cm.
- With a sharp knife, slit each rectangle lengthways 4 times - slits should not reach the ends (the dough must stay in one piece).
Stage 3 - Shape rosettes
- Take one rectangle; hold by the two short ends.
- Thread one corner through the centre slit, pulling out the other side.
- Pinch the corners to set the shape.
- Practice on a few - the goal is an open flower / rosette form.
- Set on a tray.
Stage 4 - Warm the honey
- In a wide pan, warm the honey with the orange-flower water until just liquid (not boiling).
- Keep warm.
Stage 5 - Fry
- Heat the oil to 170°C.
- Lower 4-5 chebakia at a time; fry 3-4 minutes, turning, until deep amber.
- Lift directly into the warm honey.
Stage 6 - Soak
- Submerge in honey 2 minutes (use a slotted spoon to push them under).
- Lift onto a wire rack; let excess drip.
- Sprinkle with toasted sesame seeds while still sticky.
- Cool fully.
Notes
- Rosette shaping takes practice: your first chebakia will look terrible. By the 10th they're recognisable; by the 20th they're beautiful. Watch a YouTube video of a Moroccan grandmother folding chebakia - it's mesmerising.
- Toasted sesame in the dough, not raw: raw sesame tastes bland. Toast 200 g in a dry pan 4 minutes till fragrant, then grind lightly.
- Honey HOT enough to penetrate, NOT boiling: boiling honey turns bitter. Body-temperature warm is perfect.
- Soak fully: chebakia depends on the deep honey absorption. Skimping on soaking gives dry chebakia.
Storage
- Keeps 3 weeks at room temperature in a sealed tin.
- Don't refrigerate.
- Best on day 2 when the honey has distributed fully.
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