Moroccan · Dessert
Chebakia (Sesame Honey Flower Cookies)
Chebakia are the sticky, rose-shaped sesame cookies that define Ramadan in Morocco. Spiced dough is cut, folded into a flower, deep-fried until crisp, then plunged into warm honey scented with orange-blossom water and rolled in sesame seeds. Served beside harira at iftar, they keep for weeks and only get better.
- Prep
- 60 min
- Cook
- 40 min
- Total
- 100 min
- Serves
- 10
- Level
- Advanced
Ingredients
- 500 g flour
- 100 g toasted sesame seeds, ground, plus extra whole for finishing
- 1 tsp anise seeds, ground
- 1 tsp cinnamon, 1/2 tsp turmeric (for colour), pinch of salt
- 50 g melted butter and 2 tbsp olive oil
- 1 tbsp orange-blossom water and 1 tbsp vinegar
- 1 tsp yeast dissolved in warm water
- About 150 ml water, to bring together
- 500 g honey, warmed with a splash of orange-blossom water
- Neutral oil, for deep-frying
Method
- 1
Make the dough
Mix the flour, ground sesame, anise, cinnamon, turmeric and salt. Work in the butter, oil, orange-blossom water, vinegar and yeast, then just enough water to make a firm, kneadable dough. Knead well and rest 20 minutes.
- 2
Roll and cut
Roll the dough thin and cut into rectangles, then make several parallel slits in each with a cutter.
- 3
Shape the flower
Thread a finger through alternate slits and twist/pinch the piece into the traditional rosette shape. This takes practice — a steady rhythm helps.
- 4
Fry
Deep-fry the shapes in moderately hot oil until crisp and golden-brown, turning for even colour.
- 5
Honey soak
Lift the hot cookies straight into the warm honey and let them steep a couple of minutes so they drink it in, then scoop out to drain.
- 6
Finish
Sprinkle with whole sesame seeds and cool. Store airtight; they keep for weeks and stay sticky-crisp.
Chef's tips
- Both the cookies and the honey must be warm at the soak so the syrup penetrates rather than sitting on the surface.
- Fry to a proper deep golden — pale chebakia stay soft and won't hold their crunch after soaking.
- The rosette fold is fiddly; even imperfect shapes taste right, so don't be discouraged on your first batch.
Frequently asked questions
Why are chebakia eaten during Ramadan?
Their honey and sesame give a quick, sustaining sweetness after a day of fasting, and they pair perfectly with harira at iftar. They also keep for weeks, so families make big batches ahead.
How long do chebakia keep?
Several weeks in an airtight container at room temperature. The honey coating preserves them, and many say the flavour improves after a few days.