How to prepare a delicious Moroccan Chebakia

Step 1 : Sesame seeds and almonds should be toasted in a dry skillet until fragrant and golden.

Step 2 : Once toasted, place them in a food processor along with the Arabic gum and anise seeds.

Step 3 : Blend until you obtain a fine, sandy mixture.

Step 4 : In a bowl, mix the flour, ground nuts, spices, salt, and baking powder.

Step 5 : Add the butter, egg, cinnamon, and vinegar.

Step 6 : Start incorporating water with orange blossom water gradually, while mixing, until forming a smooth, flexible, and elastic dough.

Step 7 : It is advisable to knead for about five minutes to achieve the desired consistency.

Step 8 : Wrap the dough in plastic wrap and let it rest in the refrigerator for approximately 45 minutes.

Step 9 : Then, divide into small portions and roll them out on a floured surface until reaching a thickness of 1 to 2 millimeters.

Step 10 : With the rolled dough, cut into traditional shapes or into long strips, which are then rolled into nests or braided by making internal cuts.

Step 11 : Heat a generous amount of oil in a pot or deep fryer to about 170 °C.

Step 12 : Fry the chebakia in batches, turning them continuously to ensure they cook evenly and turn golden.

Step 13 : When ready, remove with a slotted spoon and place on paper towels to drain excess oil.

Step 14 : Meanwhile, heat the honey with orange blossom water in a saucepan until it starts to foam.

Step 15 : Dip the chebakia in the hot honey for a couple of minutes so they absorb the syrup.

Step 16 : Finally, place on a tray, sprinkle with toasted sesame seeds, and let cool before serving.