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Tuesday, October 4, 2011

Chebakia

This is a Moroccan sweet made out of flour, almonds and sesame seeds. The sweetener for this sweet is honey. Yes, it doesn't have sugar. But as my hubby is not a great fan of honey, he was not very happy with the sweet. But I liked it. Next time I will use the sugar syrup, which we use for Indian sweets, instead of honey. The shaping of the chebakia is very interesting. They have a mould for cutting out the shapes. But as those moulds are not available here, I used pastry cutter instead. As this is the first time I am tasting chebakia, I don't have any idea about how good it has come. But it was so nice with the juicy honey and crispy crust.




Ingredients:
Flour-250gm
Almonds-50gm (blanched and peeled)
Sesame seeds-50gm
Baking Powder-1/2tsp
Instant Yeast-1/2tsp
Salt-a pinch
Vinegar-1/2tsp
Olive Oil-1/4cup
Melted Butter-1/4cup
Cinnamon Powder-1/2tsp
Anise Powder-1/2tbs
Oil-For deep frying
Honey-400gm
Rose Essence-1/2tsp


Procedure:
1. Roast blanched, peeled and sliced almonds. Add the sesame seeds and roast till golden brown.
2. Grind it to a fine powder.
3. Add the almond mix, baking powder, salt, yeast, cinnamon, anise to flour and mix well.
4. Add vinegar, butter and olive oil and mix well.
5. Add enough water to prepare a soft dough.
6. Knead it for 10minutes.
7. Divide the dough into 6 balls.
8. While working with one portion, keep others covered.
9. Roll the dough into a thin square roughly measuring 15cm*15cm.
10. With the help of a pastry cutter trim the sides to make a square.
11. Cut the square into 4 equal squares.
12. In each square make 4 slits with the cutter leaving 1.2cm along the sides.
13. Shape chebakia as shown.
14. Heat oil. Fry the chebakias on medium high until golden brown.
15. Heat honey and add rose essence.
16. Dip the fried hot chebakias in warm honey and let it stay there for 2 minutes.
17. Remove from honey and arrange on a plate. Sprinkle some roasted sesame on top.
18. Allow it to cool thoroughly.
19. Serve and Enjoy.




Roast almonds and sesame seeds and grind

Add all the dry ingredients

Mix the liquids and some water to prepare a soft dough

Divide into 6 equal portions

Roll out and trim the sides

Cut into 4 equal squares and make slits on each square

The square must look like this

Insert your forefinger into the slits as shown.

Bring the two ends together and pinch to seal

Bring the pinched end through the slits and pinch ends.

Arrange on a palte

Deep fry in hot oil until golden brown

Dip in warm honey

Arrange on a plate and sprinkle roasted sesame on it 

Serve
Sending this to Yeastspotting and Only Sweets and Desserts hosted here and started by Pari.

7 comments:

  1. Lovely shapes, looks very delicious.

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  2. WOW..it looks so delicious..planning to make this on Dassara..Thanks for the recipe

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  3. yummy & mouthwatering...lovely step by step pics...very well explained...glad to follow you...

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  4. Awesome recipe.. loved the pictorial .. Right for the festive season..:)
    Reva

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  5. Wow wonderful snacks, feel like munching some...awesome!

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  6. Gayathri thanks for introducing us to this Moroccan sweet. Very well illustrated step by step recipe!

    ReplyDelete
  7. Wow.. the folding is kind of tricky.. But I am damn sure the outcome is worth the effort...

    Krithi's Kitchen
    Event: Serve It - Festival Potluck

    ReplyDelete

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