CHEBAKIA is basically a Moroccan Ramadan dessert that no Moroccan home does not in the month of Ramadan, and it is often eaten with hot HARIRA. Moroccan CHEBAKIA is one of the oldest known sweets in Moroccan cuisine. It is somewhat similar to the dessert known in the East and Morocco as dumplings, and the CHEBAKIA is associated with the month of Ramadan, and Eid al-Fitr in particular, and it has a distinctive shape, covered with honey and sesame seeds or ZANJALAN.
Moroccan CHEBAKIA is characterized by a different taste from the rest of the sweets, and well is quick and easy to prepare at home, among the traditional dishes in Morocco is CHEBAKIA dessert, which can be prepared with simple ingredients.
Ingredients:
To prepare CHEBAKIA we need the following components:
- 1kg flour
- 1 cup of sesame roasted and crushed
- 1 big spoon of anise crushed
- 1 small spoon of cinnamon
- 1 small pinch of yeast dough
- 1/4 cup of vinegar
- 1 bowl mix between butter and oil
- Saffron
- 1/2 spoon of MESKA-HURA
- 1 baking powder
- 1/2 of water of orange flower
- To decorate the CHEBAKIA we need honey and sesame.
The method of preparing
First step:
Yeast and sugar are dissolved in 2 tablespoons of warm water and left for at least a quarter of an hour to ferment.
Second step:
Soak saffron in a tablespoon of water of orange flower.
Third step:
Mix the flour with sesame in a large dish, and add the MESKA-HURA and cinnamon.
Fourth step:
Add the anise, and baking powder and mix the ingredients well together.
Put olive oil, vegetable oil, and butter.
fifth step:
Add vinegar, saffron, water of orange flower and mix the ingredients well.
sixth step:
Gradually add warm water to them while continuing to knead until we get an elastic dough.
seventh step:
Cut the dough into 6 equal-sized pieces, and leave for a quarter of an hour.
eighth step:
Each part is individualized with the crossbow until we get longitudinal slices.
ninth step:
Divide into squares shape into a rose, and leave to rest for 10 minutes.
tenth step:
Put a frying pan on the fire, and put the oil in it until it gets hot.
eleventh step:
cook the CHEBAKIA roses in the hot oil until we get a golden color.
finally, step:
Put honey with water of orange flower water on the fire until boiling.
The CHEBAKIA are placed in the sherbet, drained and stacked in a serving dish, and sprinkled with ground sesame seeds.
