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Chebakia, a delightful Moroccan pastry, holds a special place in the hearts and homes of many during festive seasons, particularly Ramadan. This intricate sweet is more than just a dessert; it embodies tradition, celebration, and the essence of sharing joy with loved ones. As families gather to break their fasts, the aroma of freshly prepared Chebakia wafts through homes, signaling the onset of special moments and cherished memories. With its beautifully twisted shape and a glaze of honey, Chebakia is a feast for both the eyes and the palate.

Chebakia ( Ramadan Sesame Cookies)

Discover the sweet magic of Chebakia, a traditional Moroccan pastry beloved during Ramadan and festive gatherings. This intricate treat, with its unique blend of spices, sesame seeds, and honey glaze, captures the essence of Moroccan culture and togetherness. Join in the fun of preparing this delicious dessert and create cherished memories with loved ones in your kitchen. Experience the joy of Chebakia! #Chebakia #MoroccanDessert #Ramadan #FamilyTraditions #SweetTreats
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Ingredients
  

2 cups all-purpose flour

1 cup sesame seeds, toasted

1/2 cup unsalted butter, melted

1/4 cup vegetable oil

1/4 cup orange blossom water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup water (as needed)

1 cup honey

1 teaspoon lemon juice

Powdered sugar (for dusting)

Instructions
 

In a mixing bowl, combine the flour, toasted sesame seeds, ground cinnamon, ground cloves, and salt. Mix well.

    In a separate bowl, mix the melted butter, vegetable oil, orange blossom water, and enough water to reach a dough consistency. Gradually add this mixture to the dry ingredients, mixing until a smooth dough forms.

      Knead the dough for about 5 minutes until it’s elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.

        After resting, divide the dough into small balls (about the size of a golf ball). Roll each ball into a thin rectangle, approximately 1/8-inch thick.

          Using a sharp knife, cut the dough into long, narrow strips (about 1 inch wide).

            Take one strip, fold it lengthwise and twist it into a rope-like shape, then fold it into a shape resembling a flower or a bowtie. Pinch the ends to secure. Repeat with the remaining strips.

              In a deep frying pan, heat oil over medium heat. Fry the shaped dough pieces in batches until golden brown on both sides. Remove and drain on paper towels.

                In a separate pot, gently heat the honey with the lemon juice until it becomes thinner and warm.

                  Once the cookies have cooled slightly, dip each piece into the warm honey mixture, ensuring even coating. Allow to sit for a few minutes for the honey to set.

                    Finish by dusting the chebakia with powdered sugar before serving.

                      Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 24 Cookies