Chebakia
Flower-shaped sesame cookies, fried then soaked in honey and orange blossom water.
- 3 h
- Advanced
- About 60 pieces servings
Ingredients
- 500 g flour
- 100 g toasted sesame seeds, ground
- 1 tsp ground anise
- 1 tsp ground cinnamon
- A pinch of saffron, soaked in 2 tbsp orange blossom water
- ½ tsp salt
- 1 egg
- 60 ml vinegar
- 100 g butter, melted
- 60 ml olive oil
- Oil for frying
- 1 kg honey
- 2 tbsp orange blossom water (for the honey)
- Toasted sesame seeds, to decorate
Preparation
Mix the flour, ground sesame, anise, cinnamon and salt. Add the egg, vinegar, melted butter, olive oil and saffron water, and knead into a firm, smooth dough, adding a little water if needed. Rest for 15 minutes.
Roll the dough out thinly (2 to 3 mm) and cut it into rectangles of about 8 × 6 cm. Make 4 parallel cuts in each rectangle, without cutting through the edges.
Thread every other strip over your fingers, then pinch and turn the dough to form the flower shape.
Fry the chebakia in medium-hot oil until deep golden brown.
Warm the honey with the orange blossom water. Plunge the fried chebakia into the hot honey for 3 to 5 minutes, drain, and sprinkle with sesame seeds.
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