Chebakia (شباكية) also known as Griwech or Griouech are traditional Moroccan pastries, shaped like elongated roses. The cookies are fried until golden brown, coated in syrup, and sprinkled with sesame seeds. Serve with samovar tea or Turkish coffee.
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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!
In the Middle East, Chebakia are usually served for Ramadan and other special occasions. However, feel free to make them any time of year.
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!
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🔖 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, tasteless, 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.
*A full list of ingredients can be found in the recipe card.
🍪 How to Make Chebakia
Chebakia Dough
Step 1: 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 you have a fine powder.
Step 2: In a large bowl, whisk ground sesame seeds with flour, baking powder, salt, and spices.
Step 3: 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 ball.
Step 4: Knead the chebakia 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.
Prepare Syrup
Step 5: Add water, sugar, orange blossom water, and lemon juice to a saucepan. Cook over medium heat, stirring, until the sugar is dissolved.
Step 6: 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.
Assemble Chebakia
Step 7: 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.
Step 8: 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.
Step 9: Fold the dough over your finger (towards the tip of your finger). Form the dough into an elongated flower shape. Pinch opposite corners.
Pro Tip: It might take some practice to get the technique down. Watch the demonstration below.
Step 10: Place the folded Chebakia on a baking sheet and repeat the steps until all the dough is used up.
Pro 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
Step 11: 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.
Step 12: 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.
Step 13: Pour any remaining syrup over the chebakia and sprinkle with the reserved toasted sesame seeds.
☕️ Serving Suggestions
Serve these Moroccan Cookies immediately, with a hot cup of tea (chai) or some Arab coffee. Store Chebakia on the counter to enjoy later! Make sure they're completely cooled before storing in an airtight container in the refrigerator.
Love Moroccan food? Make sure you try my Moroccan preserved lemons and my Ras el Hanout spice mix!
🤷🏻♀️ Recipe FAQs
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.
👩🏼🍳 Pro Tips
- 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 Chebakia, 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.
Be sure to buy plenty of sesame to try my simsim (pasteli) recipe!
🥮 More Middle Eastern Recipes
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📖 Recipe
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Ingredients
Method
- 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 Chebakia 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.
- 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.
- 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.
- 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.
Nutrition
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!