Moroccan · Desserts
Sesame Chebakia Roses
Shaped into intricate rose-like coils rather than the usual flower-petal fold, this variation on chebakia showcases the same honey-soaked, sesame-studded fried dough that fills Moroccan homes during Ramadan, with a slightly more elaborate presentation for special occasions.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Serves
- 15
- Level
- Advanced
Ingredients
- 400 g flour
- 1 egg
- 1 tbsp melted butter
- 1/2 tsp saffron threads, bloomed
- 1/2 tsp cinnamon and 1/4 tsp anise seeds
- Vegetable oil, for frying
- 300 g honey, warmed
- 80 g toasted sesame seeds
Method
- 1
Make the dough
Combine the flour, egg, melted butter, bloomed saffron water, cinnamon and anise seeds into a firm dough. Knead well and rest 20 minutes.
- 2
Roll and cut
Roll the dough thin and cut into long strips.
- 3
Shape into roses
Coil each strip loosely around itself into a rose shape, pinching the base to secure.
- 4
Fry
Fry the roses in oil at 170°C for 3–4 minutes until deep golden and crisp.
- 5
Soak in honey
While still hot, dip each rose into the warmed honey for 30 seconds, then lift out and drain.
- 6
Coat
Sprinkle generously with toasted sesame seeds while the honey is still tacky.
Chef's tips
- Work with the dough while it's rested and pliable — cold, over-worked dough cracks when coiled.
- Dip while hot straight from the fryer so the pastry absorbs the honey rather than just coating the surface.
Frequently asked questions
How long do these keep?
Stored in an airtight container at room temperature, they keep well for one to two weeks, actually improving in flavour after a day or two.