How To Make Moroccan Chebakia

  How To Make Moroccan Chebakia

Moroccan Chebakia

Ingredients:

1kg of Flour

250g. of toasted and ground sesame

120ml of Melted Butter

70 ml of vinegar

120 ml Cooking oil (1/8 liter)

1 sachet of baking powder

2 tbsp of anise powder

2 tbsp of sugar powder

1/2 tsp of Salt

1 tsp.yeast powder

2 tsp. cinnamon

A large pinch of saffron threads (Place your saffron pistils in the 2tbsp.warm water.

120 ml warm orange blossom water

1 egg

Sesame seeds for decoration

 oil for frying 

For Syrup:

Water 1-1/2 liter 

Sugar 2 kg.

Cinnamon 2 or 3 stick

Cloves 5 pieces

preparation:

1. In a large container put all the ingredients except the warm orange blossom water.

Mix well and add warm orange blossom water. Work well.

2. Using your hands, mix all the ingredients together until well combined. .or You can

also use a kneading machine if you want.

3. Divide the dough into several pieces, form balls and wrap them in plastic and

let it rest in the fridge for 15 minutes.

4. Let stand for 15 to 20 minutes.

5. Take the dough out of the fridge and roll it out thinly using a rolling pin.

6. Shap the dough to a square following the same steps in the video.

7. Roll a square into a thin layer.

8. Using a pastry cutter, cut each rectangle into squares. Into a 5'6 cm or larger, they are

 around 7 cm by 7 cm or approximately the size of your palm, and remove the leftover 

borders.

9. Now cut 4 evenly lengthwise cuts within the square to form 5 equal columns.

10. You take in your hand a square of pasta with the strips previously drawn, you

 take the first strip with your index finger, then the second strip between the index

 and middle fingers (columns 1 and 3)

11. Then you place the third strip on the first (on the index finger), then the fourth 

on the second between the index and middle fingers.

12. Then the fifth on the third (on the index finger) and the sixth between the index

 and middle fingers on the fourth.

13. Then we move the small end that protrudes a bit at the bottom between the index

 and middle fingers. (Remove your index finger from the 3 columns, and flip

 columns 2 and 4 to frame the other columns) and you will get a flower shape.

 Place the flour on the counter and pinch its outer corners.

Place the cakes on a work surface.

waiting for cooking:

14. Heat an oil bath over medium heat, then immerse the cookies in it.

At first, they will drown in the bottom of the oil bath, then as they cook they will rise to

 the surface, leaving them until they are golden.

You have to make sure the oil is not too hot because this way, the cookies will get a 

golden-brown color faster but will not be cooked on the inside.

15. Note: If you want a healthier version, then just place the chebakia cookies in a 

baking pan covered with parchment paper and bake in a preheated oven at 

180 C / 350 F for 30 minutes or until it becomes golden brown.

16. For Syrup:

Add water and sugar to a saucepan over medium heat. add a slice of one lemon 

and cloves. Bring the mixture to a simmer and cook, till you get a one-thread consistency.

17. Then add orange blossom water and mix well. Now drop the cookies into the 

syrup and cook them 2min.in syrup on a very slow flame.

The cookies are done soaking, remove them from the syrup and let them drain in

 the strainer for a couple of minutes.

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