Chebakia | Sanjeev Kapoor Khazana

Deep fried dough strips coated with honey and studded with sesame seeds. A popular Moroccan recipe.

CHEBAKIA

Ingredients

2 cups refined flour
½ cup toasted sesame seeds + for sprinkling
10-12 almonds, toasted
¼ tablespoon fresh yeast
½ teaspoon sugar
A pinch salt
½ teaspoon cinnamon powder
½ teaspoon star anise powder
½ teaspoon baking powder
1½ tablespoons olive oil
1½ tablespoons vegetable oil
½ teaspoon vinegar
½ teaspoon rose essence
1 tablespoon melted butter
Oil for deep-frying
1 cup honey
A few saffron strands
Black sesame seeds for sprinkling

Method

1. Grind together toasted sesame seeds and almonds into a fine
mixture.
2. Heat some water in a microwave for 10 seconds. Remove from
heat, add yeast and sugar. Mix well and set aside till the yeast
activates.
3. Combine flour, salt, cinnamon powder, star anise powder and
baking powder in a bowl and mix well. Add ground mixture and
mix well.
4. Add olive oil, vegetable oil, yeast, vinegar, ¼ teaspoon rose
essence and butter, mix and knead into a soft and elastic
dough.
5. Divide the dough into equal portions, roll them to flatten and cut
into strips. Twist them.
6. Heat sufficient oil in a pan. Deep-fry the chebakia till golden and
crisp. Drain on absorbent paper.
7. Heat honey in a non-stick pan.
8. Take saffron in a bowl. Add some water, mix and add to the
honey alongwith the remaining rose essence. Mix well and let it
warm a little.
9. Put the chebakia into the honey syrup and let them soak for a
while.
10. Sprinkle toasted sesame seeds and black sesame seeds on
top and serve.

Preparation Time: 35-40 minutes
Cooking Time: 15-20 minutes

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Cuisine - Middle Eastern

Course - starter

Dish - starter