This traditional Moroccan biscuits are widely enjoyed during Ramadan, but are also common sweets during Moroccan weddings.
Although they are a little time consuming to prepare, the flavor is absolutely delicious and well worth it. It is also an excellent activity for the whole family to get involved in!
Start by grinding 200 g of sesame seeds in a food processor until powdered.
Now mix the powdered sesame seeds, with the flour, yeast, baking powder, salt, anise and cinnamon in a bowl.
Now add the vinegar, melted butter, 200 ml orange blossom water and the beaten eggs, as well as the gum Arabic. Work this mix with your hands until you form a ball of pliable dough. Now knead it in a mixer for 5 minutes, or by hand for a little longer than that. Cover and let it rest for 20 minutes.
After 20 minutes, roll the dough into a 0.5 cm sheet.
Shaping the chebakia in the traditional way requires practice. These little biscuits resemble flowers, so a good alternative is cutting 5 small circles using a cookie cutter and stacking them one on top of the other. Now carefully fold them to resemble a rose. Push the end part to flatten it and carefully open the top petals.
The next step will be to fry the biscuits. For this heat up a large amount of Noor Oil in a deep pan and fry the chebakia in batches until golden.
While the biscuits are being fried, heat up the honey in a pot and mix it with 50 ml of orange blossom. Once the first batch of biscuits is properly fried, transfer it directly to the hot honey and soak it for 10 minutes. Then transfer to a strainer for a couple of minutes to get rid of any excess Noor Oil and honey. Finally, sprinkle some sesame seeds over them.
Continue doing this with all the biscuits.
The Noor Oil should not be too hot when frying the biscuits; they should be a golden colour but should also be cooked inside. It is important to play with the heat until you reach the ideal temperature (on average the biscuits should take 8-10 minutes to turn golden and cook properly).