Chebakia, Moroccan Sesame and Honey Cookies
Flower shaped Moroccan dough, spiced with aniseed and cinnamon, fried crisp and dipped in warm orange blossom honey.
- Time2 hr
- LevelHard
- Costabout £0.55 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grind the 50 g toasted sesame seeds coarsely. Mix with the flour, yeast, spices and salt in a large bowl.
- 2
Add the 80 ml oil, vinegar and orange blossom water, then enough warm water to make a soft, elastic dough. Knead for 8 minutes, then cover and rest for 30 minutes.
30 min - 3
Roll the dough thin, about 2 mm. Cut into rectangles 10 x 6 cm. Make 4 slits down the middle of each, leaving the edges joined.
- 4
Thread one end through the second slit and twist to make a rose shape. Repeat, resting the shaped pieces under a cloth.
- 5
Heat the frying oil to 170°C (150°C fan). Fry a few at a time for 2 to 3 minutes, turning, until deep golden. Drain on kitchen paper.
3 min - 6
Warm the honey and water gently in a wide pan for 5 minutes. Dip each warm chebakia for 20 seconds, lift out and scatter with sesame seeds.
5 min - 7
Leave to set on a rack. They are best after a few hours and keep for a week in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.