Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup sesame seeds
- 1/2 cup vegetable oil
- 1/2 cup butter, melted
- 1/2 cup honey
- 1/4 cup rose water
- 1/4 cup orange blossom water
- 1/4 cup ground cinnamon
- 1/4 cup ground anise seeds
- 1/4 cup ground nutmeg
- 1/4 cup ground ginger
- 1/4 cup ground cloves
- 1/4 cup ground cardamom
- 1/2 cup pistachios, chopped
- 1/2 cup powdered sugar
Special equipment needed:
- Rolling pin
- Chebakia mold (optional)
- Deep-frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, sesame seeds, vegetable oil, melted butter, honey, rose water, and orange blossom water until a dough forms. Knead the dough for 10 minutes until it becomes smooth and elastic.
2. Divide the dough into small balls and roll out each ball into a thin sheet. Cut the sheet into strips about 1 inch wide and 4 inches long.
3. Using a chebakia mold or your fingers, shape each strip into a flower-like shape. Press the edges together to seal.
4. In a shallow dish, mix together the cinnamon, anise seeds, nutmeg, ginger, cloves, and cardamom. Dip each chebakia into the spice mixture, making sure to coat both sides.
5. In a deep-frying pan, heat enough oil to cover the chebakia. Fry the chebakia in batches until they turn golden brown, about 3-4 minutes. Use a slotted spoon to remove the chebakia from the oil and place them on paper towels to drain excess oil.
6. In a small bowl, mix together the chopped pistachios and powdered sugar. Sprinkle the mixture over the chebakia while they are still warm.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F (180°C)
Serving size:
- Makes about 20 chebakia
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pistachios.
- If you don't have a chebakia mold, you can shape the dough by hand.
Variations:
- Instead of rose water and orange blossom water, you can use vanilla extract or almond extract.
- You can omit the spices and use only cinnamon.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a crispy texture.
- Don't overcrowd the frying pan to avoid uneven cooking.
- Store the chebakia in an airtight container to keep them fresh.
Storage instructions:
- Store the chebakia in an airtight container at room temperature for up to a week.
Reheating instructions:
- To reheat the chebakia, place them in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Arrange the chebakia on a platter and sprinkle with powdered sugar and chopped pistachios.
Garnishes:
- Chopped pistachios and powdered sugar.
Pairings:
- Mint tea or coffee.
Suggested side dishes:
- None.
Troubleshooting advice:
- If the dough is too dry, add a little more oil or water.
- If the chebakia are too hard, reduce the cooking time.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid undercooked chebakia.
Food history:
- Chebakia is a traditional Moroccan sweet that is usually served during Ramadan.
Flavor profiles:
- Sweet, nutty, and spicy.
Serving suggestions:
- Serve the chebakia as a dessert or snack.
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Region: Moroccan