Recipe for Chebakia from Ramadan, Moroccan Mkherka (??????? – ????????):
Ingredients
- 1 kg of flour
- 2 eggs
- 2 pinches of salt
- 100g melted butter
- 3 tablespoons of olive oil
- 3 tablespoons of vinegar
- 2 teaspoons of crushed anise
- 1 bowl of sesame
- 4 spoons of orange blossom water
- 2 teaspoons of baker’s yeast
- ½ teaspoon of gum arabic (Meska hooray)
- A little saffron
- Oil for frying
- Sesame seeds
- Honey
In a large hollow dish or (gssâa), put the flour and dig a well and put in the yeast mixed with a little water, the eggs, the butter, the olive oil, the vinegar, the anise, the sesame seeds, the orange blossom water, the saffron, and the gum arabic (messka).
You must then mix everything to obtain a paste which should be somewhat smooth. Make balls, cover with a cloth and leave to rest for 15 to 20 minutes.
Afterwards, roll out the balls so that you have a thin dough, cut out small squares of approximately 10cm x 10cm. Make 4 parallel cuts with the roulette without going all the way to the edge.
To braid the squares, lift sides 1-3 and 5 with your index finger and using both hands, separate sides 1-3-5 from sides 2 and 4 without detaching the square.
Place them with a slight tilt and then do so for all the chebakia, letting them rest for around 40 minutes and then fry them in hot oil for 1 minute on each side.
Toast the sesame seeds in a pan. Dip the chabbakia in melted honey then sprinkle with the sesame seeds.
Happy Ramadan
source: cuisinedumaroc
