Ingredients for chebakia
- 1/2 teaspoon ground anise
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/2 tablespoon dry yeast + 1/2 teaspoon sugar
- 1/2 tablespoon of orange blossom water
- A pinch of saffron threads
- 1/2 teaspoon of sugar
- 1/2 cup raw sesame seeds
- 2 cups all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon white vinegar
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons of vegetable oil
- 1 tablespoon butter, melted
- 1/2 cup of lukewarm water
- Vegetable oil for frying
- Honey mixed with a little orange blossom water
- Toasted sesame seeds for garnish
Preparing the ingredients:
1- First, pour ½ cup of raw sesame seeds in a flat pan. Toast the sesame seeds over medium heat for about 5 minutes, while stirring constantly with a wooden spoon. Test the sesame seeds to see if they are ready, they should lose their raw flavor and get a roasted flavor. Using a mixer, grind the roasted sesame seeds into a fine powder.
2- In a small bowl, mix 1/2 tablespoon of orange blossom water with a pinch of saffron threads. Let it sit for a few minutes before using it.
3- In another small bowl, mix ½ tablespoon of dry yeast with ½ teaspoon of sugar and a little warm water. Let it sit for a few minutes before using it.
Preparation of the dough:
1- In a large bowl, mix the 2 cups of all-purpose flour, the ground sesame seeds, ½ teaspoon of ground anise and ½ teaspoon of ground cinnamon and finally ½ teaspoon of baking powder mixed with a pinch of salt. Using your hand, mix all the ingredients.
2- Add a mixture of 1 ½ tablespoon of olive oil, 1 ½ tablespoon of vegetable oil and 1 tablespoon of melted butter.
3- Next, add ½ teaspoon of white vinegar, orange blossom water with saffron, yeast and 1 egg yolk. Add ½ cup warm water, little by little, while mixing all the ingredients by hand, until you can make a ball of dough. The dough should not be wet or sticky, that’s why the water should be added little by little and not immediately.
4- Place the dough on the counter and knead with fast and energetic movements with the palms of the hands for about 5 minutes until it becomes soft and elastic.
Knead and shape:
1- With a sharp knife, cut the dough into 6 equal portions. Take each serving and roll it into a thin layer with a rolling pin, but not too thin.
2- The easiest way to shape them is to cut uniform strips and rotate them.
Fry the cookies:
1- Place the cookies in a pan and let them rest while you heat the oil to fry.
2- To fry the chebakia, you will need two things. First, heat the vegetable oil in a skillet until hot. At the same time, in a saucepan heat a little honey mixed with a little orange blossom water. Honey must reach a boiling point; after that, reduce the heat to medium to keep it warm.
3- Start frying the chebakia in the oil; remember that the oil has to be hot. Chebakia is made when it acquires a beautiful golden brown color on all sides. When it is ready, we will immediately remove the chebakia from the oil to fry and dip it in the hot honey. Once it is completely soaked in honey, remove the chebakia from the honey and place it on a sieve to drain. Sprinkle with toasted sesame seeds.
4- Let the chebakia cool for several hours before serving. You can store chebakias in an airtight container for up to a month if you keep it at room temperature or 4 months if you freeze it!