Chebakia: Sesame Honey Cookies Recipe
The Heart of Ramadan
Chebakia (also spelled shebakia or griwech in some regions) is the quintessential Ramadan sweet in Morocco. Families prepare large batches before the holy month so they are ready to break the fast each evening with harira soup and a glass of milk or tea.
Its rich, honeyed sweetness provides a quick burst of energy after a day of fasting. The flower shape is both beautiful and practical, creating crevices that trap the honey syrup and sesame seeds.
The Spiced Dough
The dough is richly spiced with toasted ground sesame seeds, ground anise (nafaa), cinnamon, a pinch of turmeric or saffron for color, and gum arabic (mastika) for fragrance. Orange-blossom water and a little vinegar are added along with melted butter and oil.
Toasting and grinding the sesame seeds before mixing them into the dough is essential for the deep, nutty flavor. The dough is kneaded until smooth and slightly firm, then rested so it is easy to roll thin.
Shaping the Flowers
Roll the dough thin and cut into rectangles, then make several parallel slits in each piece. The traditional technique involves threading fingers through alternating slits and twisting to form the characteristic rosette or flower shape.
Shaping chebakia is the most skilled step, and Moroccan grandmothers can fold dozens in minutes. Beginners can find simpler folding methods online, but the goal is always a shape with many openings to catch the syrup.
Frying and the Honey Bath
Fry the shaped cookies in hot oil until golden and crisp. Meanwhile, warm honey gently with a little orange-blossom water until it is runny. As soon as the chebakia come out of the oil, plunge them straight into the warm honey for a few minutes.
The hot cookie meeting warm honey lets the syrup soak deep into the layers. Lift the cookies out, let the excess drip off, and immediately sprinkle with toasted sesame seeds while still sticky so they adhere.
Step-by-Step Method
1) Toast and grind sesame seeds and prepare the spices. 2) Mix and knead the dough, then rest it. 3) Roll thin, cut, slit and shape into flowers. 4) Fry until golden. 5) Soak in warm honey. 6) Drain and sprinkle with sesame seeds, then cool.
Work in batches and keep the honey warm throughout. Let the finished chebakia cool and firm up before stacking. They become wonderfully crunchy on the outside while staying chewy with honey inside.
Storing Chebakia
Once fully cooled, store chebakia in an airtight container at room temperature, where they keep for several weeks thanks to the preserving honey. This is why families make them well ahead of Ramadan.
They are traditionally served on a tray with sellou and dates to break the fast, paired with harira. A small chebakia delivers a big hit of sweetness, so they are usually enjoyed one or two at a time.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 4 cups |
| Toasted ground sesame seeds | 1 cup |
| Ground anise (nafaa) | 1 tbsp |
| Ground cinnamon | 1 tbsp |
| Turmeric or saffron | 1/2 tsp |
| Gum arabic (mastika), ground | 1/2 tsp |
| Melted butter + oil | 1/4 cup each |
| Orange-blossom water | 2 tbsp |
| White vinegar | 1 tbsp |
| Yeast | 1 tsp |
| Honey (for soaking) | approx. 500 g |
| Toasted sesame seeds (for garnish) | 1/2 cup |
| Oil for frying | as needed |
Ingredients
FAQ
Why is chebakia eaten during Ramadan?
Its honey content provides fast energy and sugar after a day of fasting, and it pairs perfectly with harira soup at iftar. Making it is also a cherished family tradition that marks the start of the holy month.
Can I make chebakia without gum arabic?
Yes. Gum arabic (mastika) adds a distinctive aroma but is optional. The cookies will still taste authentic with the sesame, anise, cinnamon and orange-blossom water doing most of the flavor work.
How long does chebakia last?
Stored airtight at room temperature, chebakia keeps for several weeks because the honey acts as a preservative. This makes it ideal to prepare in large batches before Ramadan.
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