Moroccan Chebakia (Sesame Cookies with Honey) for Ramadan

Moroccan Chebakia (Sesame Cookies with Honey) for Ramadan

This is an essential Ramadan sweet.

Ingredients: Makes 30 cookies

Cake flour
300 g
1/2 teaspoon
White sesame seeds
60 g
Melted butter
40 ml
Vegetable oil
50 ml
Caraway seeds
2 teaspoons
Orange water
2 teaspoons
Dried yeast
1 teaspoon
a small amount
Egg yolk
1/2 teaspoon
Lukewarm water
200 ml
100 ml
700 g
Oil (for deep-frying)
as needed


1. Combine all of the ingredients.
2. All of the ingredients should be evenly combined as shown. Cover the dough in plastic wrap or in a damp cloth to prevent drying, and let it rest.
3. Roll out the dough to a 3 mm thickness.
4. These are special cutters for chebakia that I bought in Morocco. If you don't have any, use a knife to imitate the shape.
5. Thread your finger through alternating strips of dough, then gently pull the outer two strips through the strip closest to you by turning the strips inside-out as shown in the photo below.
6. It should look like this. If it's hard to figure out, practice it with a piece of paper first.
7. Once you finish forming the cookies, heat the oil to deep-fry them.
8. Deep-fry until they turn golden brown.
9. While deep-frying, boil the syrup ingredients in a separate pot.
10. Coat the freshly deep-fried chebakia in the syrup by dunking them in the syrup. They will sizzle.
11. They're done! Sprinkle with sesame seeds to taste and enjoy!

Story Behind this Recipe

This is an essential Ramadan sweet.
After fasting, Moroccan people eat these with harira (chickpea soup).
They have a texture similar to Japanese karintou snacks.