Morocco

Chebakia

Sesame dough folded into flowers, fried and drowned in honey. Ramadan in a bite, sticky fingers included.

150 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's waySesame, anise, saffron and honey, folded into roses.

The original

477kcalsame

8 gproteinsame

3 gfibresame

150minutessame

Classic chebakia.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)4 cups

Sesame seeds1¼ cups, toasted (most ground, some for topping)

Butter3½ tbsp, melted

Egg1

Vinegar1 tbsp

Saffrona pinch, steeped in 3 tbsp water

Fennel seeds2 tsp ground aniseed (fennel works)

Cinnamon powder2 tsp

Edible gum (gond) (edible gum arabic)a pinch gum arabic or mastic, ground

Orange blossom water (orange flower water)2 tbsp

Instant dry yeast1 tsp

Salt½ tsp

Cooking oil (vegetable oil)for deep frying (about 150 ml absorbed)

Honey2 cups for soaking, warmed (about half stays in the pan)

Wateras needed

4 steps

1Mix flour, ground sesame, spices, gum, yeast and salt. Add saffron water, butter, egg, vinegar and orange blossom water, then knead to a stiff, smooth dough.
2Rest 15 minutes. Roll a portion thin, cut 8 cm rectangles, make 4 slits inside each, then thread alternate strips over a finger and pinch into a flower.
3Fry in batches at 150 to 160 C, turning, until deep golden brown.
4Lift straight into warm honey with orange blossom water, soak 5 minutes, then drain and scatter sesame.

Serve it like this

Pile glossy chebakia in a pyramid on a plate, more sesame on top. Serve with harira at iftar or with mint tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.