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Chebakia are sweet Moroccan sesame cookies with a honey glaze, sure to be a treat!

Chebakia are sweet Moroccan sesame cookies with a honey glaze, sure to be a treat! | Winni Wanderer


·       1 Tablespoon orange blossom water

·       A pinch of saffron

·       ¼ cup sesame seeds (30g) toasted

·       2 cups all-purpose flour (250g)

·       ¼ cup almond meal (20g)

·       ½ teaspoon baking powder (2g)

·       A pinch of salt

·       ½ teaspoon ground anise

·       ½ teaspoon ground fennel

·       ½ teaspoon ground cinnamon

·       ¼ cup melted unsalted butter

·       1 Tablespoon olive oil

·       3 Tablespoons oil vegetable/corn or sunflower

·       1 egg yolk

·       2 teaspoons white vinegar

·       Warm Water (measurements depend on your dough consistency)

·       Oil for frying

·       1 to 1 ½ cup honey


1. Pour orange blossom water in a small bowl. Rub saffron threads with your fingers to grind them a bit then sprinkle them on top of the bowl and let it bloom.

2. In a small food processor grind the sesame seeds until the grains become moist and easy to pack. Do not overdo it or the sesame seeds will turn into paste.

3. In a deep bowl, or your mixer bowl, sift flour, almond meal, ground sesame.

4. Add salt, baking powder, fennel, anise and cinnamon.

5. Pour melted butter and oil and start kneading with your hands or using your mixer.

6. When the flour is moist all over, add the egg yolk, vinegar, and saffron with its water then mix.

7. Gradually add water and knead until you get a soft consistent dough. Take it out to your working surface and knead by hand for a few minutes.

8. Cover with plastic wrap and let the dough rest for just 10 minutes.

9.  Divide the dough into 4 parts, take one part to your working surface covering the rest with plastic wrap.

10. Lightly flour your work surface if necessary and roll out the first part into a rectangle of about 3mm thickness.

11. Fold one of the short ends of your rectangle into the middle, then do the other side until the edges touch. Fold to form a long rectangle of four layers.

12. Roll with your rolling pin as thin as possible.

13. Using a fluted pastry cutter cut the edges to form a uniform rectangle about 42-45cm (17-18 inches) in length.

14. Cut the rectangle into strips of about 2cm (¾ inch) wide.

15. Using a small cup, take one strip and roll it around the cup base. We aim to roll it two and a half times around the cup base.

16. Take the cup out and pinch the sides to shape it into an eye shaped pastry.

17. With a knife separate the middle strip.

18. Place the Chebakia on a baking sheet and cover with plastic wrap until you are done with the whole dough.

Deep Fry:

1.     Heat oil on medium heat when oil is ready reduce heat a notch.

2.     Hold the Chebakia by its ends pressing them to make sure they are glued together then put in the oil. Do not overcrowd the pan.

3.     Fry until lightly browned on both sides.

4.     Pour honey into a wide bowl

5.     Take the Chebakia out and place them in the honey carefully, they should sizzle.

6.     Wait for a minute then turn the Chebakia to the other side. Let them be for another minute then take them out into a strainer placed over a bowl to drip excess honey.

7.     Let them cool completely then garnish with more sesame seeds.


Source: “Chebakia (Moroccan Sesame Cookies)”. Recipe. N.p. 20 Apr. 2021. Web. 10 Jan. 2024.


Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, food processor, stand mixer, rolling pin, fluted pastry cutter, baking sheet, large skillet, strainer

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