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Moroccan Chebakia

Description:

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The chebakia is one of the most popular Moroccan cookies. it is made of simple ingredients and it taste great. to make it look's nice and attractive it is little difficult. if you want to make the chebakia looks pretty, you have to follow the right direction process. the key to success is to cut the dough into the right size make 6 cuts inside with a special tool roller with teeth put it frying in a border tool, you have to put it careffuly into the frying pan. follow the instruction bellow.

Ingredients:

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Preparation:

In a food processor process all the ingredients, except the honey, into a paste. Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places. Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown. 3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit. Store in a plastic bag or container. One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.

Serving:

you can store the shebakia in big plastic box in the refrigerator for quiet long time even 2 months.Enjoy it, besaha!

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Moroccan Cuisine

Moroccan Cuisine

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