Irresistible Halwa Chebakia: Moroccan Sesame Cookies with Honey

Introduction

Halwa Chebakia is a mesmerizing flower-shaped Moroccan delicacy that combines the nuttiness of sesame seeds with the sweetness of honey in perfect harmony. These intricately shaped cookies are deep-fried to golden perfection before being soaked in a fragrant honey syrup infused with orange blossom water.

While chebakia graces Moroccan tables year-round, it holds special significance during Ramadan, when families gather to break their fast with these sweet treats alongside a steaming bowl of harira soup. The handcrafted nature of these cookies makes them a labor of love—one that traditionally brings families together in the kitchen.

Recipe Details

Prep Time: 90 minutes
Cook Time: 45 minutes
Rest and Soak Time: 20 minutes
Total Time: 2 hours 35 minutes
Servings: 24 to 30 servings
Yield: 4 to 5 dozen cookies

Ingredients de Halwa Chebakia

For the Chebakia Dough:

• 3 1/2 cups all-purpose flour (420g), plus extra for dusting
• 1/2 cup finely ground toasted sesame seeds
• 2 tablespoons white vinegar
• 2 tablespoons orange blossom water
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter, melted
• 1/4 cup olive oil
• 1 tablespoon ground cinnamon
• 1 teaspoon ground anise
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground mastic gum (optional)

For Frying:

• 4 cups vegetable oil (or enough to fill your pot 3 inches deep)

For Honey Coating and Garnish:

• 2 cups high-quality honey
• 1/4 cup orange flower water
• 3 tablespoons sesame seeds, lightly toasted

Steps to Make Halwa Chebakia

Make the Chebakia Dough:

1. Begin by finely grinding your toasted sesame seeds in a spice grinder or food processor until they release some of their oils but don’t form a paste. Set aside.
2. In a large mixing bowl, whisk together the flour, ground sesame seeds, cinnamon, anise, fennel, baking powder, salt, and mastic gum (if using).
3. Make a well in the center of the dry ingredients. Add the eggs, melted butter, olive oil, vinegar, and orange blossom water.
4. Mix with your hands until the dough comes together, then transfer to a lightly floured surface and knead for 10-15 minutes until smooth and elastic. The dough should be firm yet pliable, similar to pasta dough in texture. If using a stand mixer with a dough hook, knead on medium speed for 7-8 minutes.
5. Divide the dough into four equal portions, form into balls, cover with a damp cloth, and let rest for 15 minutes.
6. Working with one portion at a time (keeping the others covered), roll the dough on a lightly floured surface until it’s about 1/8-inch thick.
7. Using a fluted pastry wheel or sharp knife, cut the dough into rectangles approximately 3 inches by 1.5 inches.
8. To create the distinctive flower shape: Make four evenly spaced lengthwise cuts in each rectangle, leaving about 1/2 inch uncut at one end to hold the strips together. Take the rectangle and thread your index finger through alternating strips, lifting gently.
9. With your finger still inserted, pinch together the outer corners of the dough to seal them. This creates a flower or star shape with a hole in the center.
10. Place the shaped cookies on a parchment-lined baking sheet, cover with a lightweight cloth, and continue with the remaining dough.

Frying the Halwa Chebakia:

1. In a deep, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain this temperature throughout the frying process.
2. While the oil heats, warm the honey in a wide saucepan over low heat until it becomes more liquid. Stir in the orange flower water and keep warm.
3. Working in small batches of 5-6 cookies, carefully drop the shaped dough into the hot oil. Fry until golden brown on both sides, about 3-4 minutes, turning occasionally with a slotted spoon.
4. Monitor the oil temperature between batches, adjusting your heat source as needed to maintain 350°F. Too cool, and your chebakia will absorb excess oil; too hot, and they’ll brown before cooking through.

Soaking the Halwa Chebakia in Honey:

1. Using a slotted spoon, transfer the fried cookies directly from the oil into the warm honey mixture.
2. Let them soak for 3-4 minutes, gently turning occasionally to ensure even coating. The cookies will absorb some honey and develop a glossy amber appearance.
3. Remove from the honey using a slotted spoon, allowing excess honey to drip back into the pan.

Finishing Touches:

1. Arrange the honey-soaked chebakia on a serving platter or cooling rack set over parchment paper.
2. While still warm and sticky, sprinkle generously with toasted sesame seeds.
3. Allow to cool completely before serving, which gives time for the flavors to meld and the texture to set up perfectly.

Tips

• Mastic Substitute: If you can’t find mastic gum, simply omit it. While it adds a subtle piney undertone, the cookies are still delicious without it.
• Serving Suggestions: Traditionally served alongside harira soup during Ramadan’s Iftar meal, chebakia also pairs beautifully with mint tea or strong coffee at any celebration.
• Toasting Sesame Seeds: To enhance their nutty flavor, toast raw sesame seeds in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, about 3-5 minutes.
• Sweetness Control: For less sweet cookies, reduce the soaking time to just 1-2 minutes. For crispier chebakia, allow them to drain and cool slightly before dipping in honey.
• Honey Tip: If your honey becomes too thick during the process, gently warm it over low heat until it reaches a pourable consistency again.
• Storage: Store completely cooled chebakia in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months and bring to room temperature before serving.

These intricate Moroccan cookies might require patience to master, but they represent the heart of Moroccan hospitality—offering guests something made with care, attention to detail, and the sweet blessing of honey. Whether you’re celebrating Ramadan or simply exploring the rich tapestry of Moroccan cuisine, chebakia brings a touch of North African magic to your table.