Moroccan chebakia sweets.

Ingredients:

  • 1 kilogram of flour.

  • a cup of melted butter.

  • half a cup of blossom water.

  • a teaspoon of saffron or food coloring.

  • half a cup of olive oil.

  • half a cup of olive oil.

  • a cup of finely ground sesame.

  • tablespoon of finely ground anise or a sweet seed.

  • tablespoon of finely ground cinnamon.

  • a quarter of a teaspoon of yeast Bread.

  • 1/4 teaspoon ground mastiha .

  • teaspoon dessert yeast.

  • pinch of salt.

  • 1/4 cup white vinegar.

  • Oil for frying.

  • Water for kneading as needed.

How to prepare it:

  • Put the saffron in a cup with blossom water after heating it a little, then leave this mixture aside. Bring a bowl or a bowl for kneading and put the flour in it, add to it cinnamon, sesame, anise, mastic, a pinch of salt, yeast bread, sweets yeast and mix these ingredients by hand until combined with the flour.

  • After that, add the blossom water after you have filtered it from saffron, olive oil, regular oil, melted butter, and white vinegar, mix well, you can use a mixer or just by hand. After that, start adding water gradually while kneading until a coherent dough forms like bread dough.

  • Divide this dough into small pieces and cover these pieces with plasticine. Roll out each piece and roll it into a rectangle, then roll it out again until its thickness does not exceed 4 mm. Cut the dough using a mold for chebakia sweets or with a jar for cutting chebakia, cheek each piece, and join the edges to get a rose shape. Cover the mixed candy pieces with plastic wrap and continue the same process until you finish the existing dough.

  • Heat abundant oil for frying and put the candy bars in them until they acquire a golden color, then remove them from the oil and put them directly in honey and make sure that all the pieces are covered with honey, leave the candy in honey for a little. Then remove it and put it in a colander so that the excess honey comes out and at the same time sprinkle it with the roasted sesame. Keep frying the dessert and put it in honey the same way.

  • Serve the Moroccan chebakia dessert with Moroccan harira.