Snack · 75 min · moroccan

Chebakia (Sesame-Honey Cookies)

Flour does the heavy lifting here, with sesame seeds rounding it out. A Moroccan snack that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 1 cup Sesame seeds
• 0.5 cup Butter
• 0.25 cup Olive oil
• 2 tbsp Orange blossom water
• 1 tsp Cinnamon
• 1 tsp Aniseed
• 1 tsp Yeast
• 2 cups Honey
• 3 cups Vegetable oil
• 0.5 tsp Salt

Steps

1. Toast the sesame seeds until golden, then grind half to a powder and leave half whole — the combination gives chebakia its distinctive texture.
2. Mix the flour, ground and whole sesame, melted butter, olive oil, orange blossom water, cinnamon, aniseed, yeast, and salt into a firm, pliable dough. Rest 30 minutes.
3. Roll thin and cut into rectangles, then make 4 slits in each and weave the strips into the traditional flower shape. The folding looks fiddly; after three, your hands know it.
4. Fry at 350°F until deep golden, 2 to 3 minutes per side. They should be crisp enough to audibly crunch.
5. Plunge the hot cookies straight into warm honey, turning to coat completely, then lift out and shower immediately with more sesame seeds.
6. Cool on a rack. Chebakia keeps for weeks airtight — if your household possesses superhuman restraint.

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