Chebakia are traditional Moroccan pastries, shaped like elongated roses. The cookies are fried until golden brown, coated in syrup, and sprinkled with sesame seeds. In the Middle East, these delicious cookies are usually served for Ramadan and other special occasions. However, feel free to make them any time of year. Serve with Chai or Turkish coffee.
Why This Recipe Works
Moroccan Sesame Cookies are not your typical cookies. They are a little challenging to shape, but after you master the technique, you'll breeze right through the rest!
Chebakia have a deliciously unique flavor and look very impressive when plated and served. So the next time you want to make an impressive and exotic recipe to share with your friends, try this Chebakia recipe!
What goes into this recipe?
Recipe ingredient and Substitutions
- Sesame Seeds — This recipe is built around sesame seeds so be sure to toast the sesame seeds for the best flavor. Don't use old, taste-less, or stale sesame seeds.
- Anise Extract — If you don't have anise extract, 1 teaspoon of ground anise may be used instead.
- Orange Blossom Water — The orange blossom water can be replaced with rose flower water if you prefer.
How to Make This Recipe
Chebakia Dough
In a small bowl, dilute saffron threads into 2 tablespoons of warm water and set aside until needed.
Meantime, grind all but 2 tablespoons of toasted sesame seeds in a food processor until you have a fine powder.
In a large bowl, whisk ground sesame seeds with flour, baking powder, salt, and spices.
Add saffron water, anise, egg, melted butter, vinegar, and orange blossom water. Stir to combine. If the dough is too dry, add additional water, 1 tablespoon at a time, until the dough comes together to form a dough ball.
Knead the dough with your hands for five minutes, or so until the dough is pliable. You can use a mixer or a pastry cutter if you prefer. Make three equal portions of dough and cover with a dishcloth while you make the syrup.
Syrup
Add water, sugar, orange blossom water, and lemon juice to a saucepan. Cook over medium heat, while stirring, until the sugar is dissolved.
Add honey and stir to combine. Bring to a boil, then simmer for 5 minutes. Boil for a few additional minutes if needed to thicken. Set aside to cool. The syrup will thicken further once cooled.
Assembling Chebakia
Roll one section of dough into ⅛" in thickness. Trim the dough edges to make a square. Divide the square into nine squares (approximately 3.25" x 3.25" in size). It's ok if they're not exactly that size.
Make 4, evenly spaced slits in each square.
Thread one square over the middle finger of your right hand so that you have 3 strips of dough on top and 2 on the bottom. With your left hand, pinch the two front corners of the dough.
Fold the dough over your finger (towards the tip of your finger). Form the dough into an elongated flower shape. Pinch opposite corners.
It might take some practice to get the technique down. Watch the demonstration below.
Place the folded Chebakia on a baking sheet and repeat the steps until all the dough is used up.
Tip: If you will not be frying the Chebakia until later, cover them with a dish towel to keep them from drying out.
Frying and Decorating Chebakia
Heat oil in a deep pan until it reaches 350 degrees F. Fry Chebakia in batches until they reach a deep brown color. Remove with a slotted spoon.
Transfer the fried Chekabia into the syrup, while you fry the next batch. Remove the first batch from the honey and add the next batch. Repeat until all the cookies are fried. Plate onto a large platter.
Pour any remaining syrup over them and sprinkle with the reserved toasted sesame seeds.
Serve these Moroccan Cookies immediately, or store on the counter for later use. Make sure they're cooled completely before storing them.
Recipe FAQs and Expert Tips
If you find it difficult to shape the Moroccan sesame cookie, don't worry. It takes a little practice. There is no mold for shaping the cookies, however, there is a Chebakia mold for cutting the rolled dough into squares with slits in them.
These Chebakia molds can be found online. Another option is to form the dough into an easier shape, like a braid, for example.
These delicious, crispy cookies known as Chebakia originated in Morocco. They are traditionally served during the month of Ramadan or other special occasions.
- Nutritional information is for unfried Chebakia since it's difficult to predict how much oil the cookies will absorb.
- Instead of cutting the dough into squares, some people like to cut it into rectangles. It's really a matter of preference.
- Add a tablespoon of sesame seed oil to the dough while mixing to enhance the sesame flavor.
- I recommend having someone help you with frying and dipping the Chebakia in the syrup. One of you can fry the Chabakia, while the other can submerge them in the syrup and remove them before adding the next batch.
- Store completely cooled Chebakia in an airtight container. They'll keep for at least a few weeks at room temperature.
- If you need to, freeze Chebakia for up to three months.
The backstory to This Recipe
Ramadan is a month of fasting and prayer that's observed by Muslims worldwide. During the month, Muslims fast from sunrise to sunset and eat two meals a day.
One of the meals, called (Suhur), is consumed predawn before the fast begins for the day. The other meal is called (Iftar) and is eaten to break the fast, after sunset.
The Musaharati is a "public waker" that roams the streets, while still dark. His job is to awaken the people to partake in Suhur.
I left Iraq in 1976 when I was ten years old. I still recall sleeping on the rooftops (which were flat and had a wall surrounding them). I also remember being awakened from my slumber with a loud, repeated banging drum, and a man yelling "Ramadhan!" over and over again.
Unlike my Muslim neighbors, I didn't get to look forward to a large, yummy meal before their fasting for the day began. Instead, I had to try to get back to sleep while imagining the large spread of delicious food that awaited my Muslim neighbors. Lucky!
My sister, Beni, fell in love with these crunchy and sweet Moroccan Cookies called Chebakia (also spelled Chebbakia or Shebakia) while she was vacationing in Morocco.
So recently, when Beni was visiting me here in Montana, I suggested we work on a recipe that we could create together. After thinking about it for a bit she suggested making a batch of Chebakia.
It was my job to come up with the recipe and her job to figure out how to shape the cookies. And just as I expected, her first attempt at forming the rose-shaped cookies was perfect!
After we prepared the Moroccan Cookies, we had a few ladies over for tea, dessert, and a sweet time of fellowship.
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Chebakia (Moroccan Sesame Cookies)
Ingredients
- pinch saffron threads (diluted in 2 tablespoons warm water)
- 1 cup toasted sesame seeds (divided)
- 2 cups all-purpose flour
- ¾ teaspoon cinnamon powder
- ½ teaspoon baking powder
- ½ teaspoon cardamom powder
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 medium egg
- ¼ cup unsalted butter (melted)
- 1½ tablespoons white vinegar
- 1 tablespoon orange blossom water
- 1 teaspoon anise extract
Syrup
- 1 cup white sugar
- 1 cup water
- 1 tablespoon orange blossom water (or rose water)
- 1 teaspoon lemon juice
- ½ cup honey
For Frying
- 3 cups canola or vegetable oil (more or less depending on pot size)
Instructions
Chebakia Dough
- In a small bowl, dilute saffron threads into 2 tablespoons of warm water and set aside until needed.
- Grind all but 2 tablespoons of toasted sesame seeds in a food processor until powdery. Set 2 tablespoons aside to sprinkle over the cookies.
- In a large bowl, whisk ground sesame seeds with flour, baking powder, salt, and spices.
- Add saffron water, egg, butter, vinegar, orange blossom water, and anise. Stir to combine. If the dough is too dry, add additional water, 1 tablespoon at a time, until the dough comes together.
- Knead the dough with your hands for five minutes, or so until the dough is pliable. You can also use a mixer if you prefer. Divide dough into 3 sections and cover with a dishcloth while you make the syrup.
Syrup
- Add water, sugar, orange blossom water, and lemon juice in a saucepan. Cook over medium heat, while stirring, until the sugar is dissolved.
- Add honey and stir to combine. Bring to a boil, then simmer for 5 minutes. Boil for a few additional minutes if needed to thicken. Set aside to cool. The syrup will thicken further once cooled.
Assembly
- Roll one section of dough into ⅛" in thickness. Trim the dough edges to make a square. Divide the square into nine squares (approximately 3.25" x 3.25" in size). It's ok if they're not exactly that size.
- Make 4, evenly spaced slits in each square.
- Thread one square over your middle finger, so that you have 3 strips of dough on top and 2 on the bottom. With your other hand, pinch the two front corners of the dough.
- Fold the dough over your finger (towards the tip of your finger). Form the dough into an oval-shaped flower. Pinch both corners.
- Place the folded Chebakia on a baking tray and repeat the steps until all the dough is used up.
Frying the Chebakia
- Heat oil in a deep pan until it reaches 350 degrees F. Fry Chebakia in batches until they reach a deep brown color. Remove with a slotted spoon.
- Transfer the fried Chekabia into the syrup, while you fry the next batch. Remove the first batch from the honey and add the next batch. Repeat until all the cookies are fried.
- Once the Chebakia are removed from the honey and plated, pour any remaining syrup over them and sprinkle with the reserved toasted sesame seeds.
Notes
- Nutritional information is for unfried Chebakia since it's difficult to predict how much oil the cookies will absorb.
- Add a tablespoon of sesame seed oil to the dough while mixing to enhance the sesame flavor.
- I recommend having someone help you with frying and dipping the Chebakia in the syrup. One of you can fry the Chabakia, while the other can submerge them in the syrup and remove them before adding the next batch.
- Store completely cooled Chebakia in an airtight container. They'll keep for at least a few weeks at room temperature.
- If you need to, freeze Chebakia for up to three months.
Sophie says
I can you make the actual dough in advance - a day ahead. Fridge it and use it the next day?
Hilda Sterner says
Hi Sophie,
Although I've never tried that, there's no reason why it wouldn't work. You may have to bring the dough to room temperature before proceeding. Other than that, it should work.
jody domsalla says
i am so excited i came across you site. ive never been anywhere. about 6 years ago, i decided to go somewhere, anywhere, and i chose Morrocco. i packed my bags, and all by myself i went for 3 weeks. i did a volunteer stint, for teaching english. we had lots of free time. I went everyqwhere i could in the free time i had. i love you country, your people, your food. i can't wait to make these cookies. i will go to my girlfriends. they are from Jordan. you just don,t know how excited this has made me. I want to learn how to cook using a tureen. i have one!
Hilda Sterner says
Hi Jody, I'm impressed that for someone who hadn't traveled before you chose Morocco and went by yourself. What an adventure! I personally haven't been, but my sister went and had a blast. Maybe someday. Enjoy looking through the recipes and thanks for the comment!
Beni says
A yummy cookie!
Hilda Sterner says
Yes, agreed. Thanks for the idea and the review!