6 tips for a impeccable Moroccan chebakia

Hello, pretty people! How are they? Today in Paulina Cuisine we go on a direct trip to Morocco, without scales, to discover the secrets of a sweet who falls in love: the chabakia.

A golden wonder, braided and honey overwhelming that pleases just seeing it.

This sweetness so characteristic of the Moroccan pastry It is an explosion of flavors and textures that transports us directly to the souks, those merchants so traditional of Marrakech.

We are going to break down all the secrets to be able to prepare a Moroccan chebakia Help us with the craving of something sweet but different.

Here you will find all the tips to achieve the ideal mass, to the fair point of frying and the perfect syrup. So, if they always wanted to do the Chebakia recipe Or if they already know it and want to perfect their technique, they arrived at the indicated place!

About Chebakia

The chabakia It is one of those treasures that Morocco has given to the world. It is a Moroccan dessert with honeywith a spicy mass that stretches, cuts, forms like a flower and fry until golden and crispy.

Then this is zambulle in honey with Oil water, It is sprinkled with roasted sesame and ready: to enjoy.

Although it is common to find it in any Moroccan pastryespecially in Ramadanmany families continue to make it at home because, let’s be honest, there is nothing like a good chebakia casera.

A sweet Moroccan that has the right balance between Sweet, aromatic and crispyand when it is well done, it is impossible to eat only one.

History and origin of the Chebakia

Like every good classic, the Recipe of chabakia It has its story. It is said that this sweet was born in Fez, one of the imperial cities of Morocco, back in the medieval centuries.

• It was originally a reserved delicacy for Ramadan, since its high energy content It helped to replace strength after fasting.

But over time, this Sweet Moroccan He earned the heart (and stomach) of sweet lovers and today is consumed throughout the year.

There is no party or family reunion in Morocco where there is no dish of chabakia On the table, and each region has its personal touch: some use more aniseothers add cinnamon or nailbut they all share their traditional flavor.

5 keys to a spectacular chebakia recipe

• At the perfect table: A good chebakia begins with an elastic mass and easy to work. The combination of Flour, butter, oil, orange blossom and spices It is essential to achieve the ideal texture.
• The art of braided: Its shape is not only aesthetic, but also influences its cooking and the amount of syrup it absorbs.
• Friture at its right point: The oil must be at the right temperature for chebakia to brown evenly.
• An aromatic honey bath: He honey syrupoften scented with orange blossom water with a touch of cinnamon, is what gives that characteristic sweetness and an irresistible brightness.
• The final touch of sesame: Las Toasted sesame seeds They not only provide an extra flavor, but also a crunchy texture that contrasts wonderfully with the softness of this dessert.

THE SECRET FOR THE MASS OF CHEBAKIA: Precise hydration

To ensure that the dough is easy to manipulate to create these characteristic forms is not magic, but culinary science.

• Here we tell you the main secret: use the fair amount of liquid. If the dough is too dry, it will break when trying to shape. If it is too humid, it will be sticky and difficult to work.

Another key for the mass of the chabakia Be well manageable, it is in the proportions and at the rest time.

Although a good knead is also key, it helps Develop glutenwhich gives the necessary elasticity to form the flowers without problems.

Chebakia’s crocancy is maintained with a good drying

To prevent Chebakia from losing her crunchy texture With the passing of the days, there are Two crucial points to consider.

1. First, the syrup bath of honey It must be adequate. If Chebakia immerses too much time in hot syrup, it will absorb more fluid and soften. The ideal is a fast bathroom that permeates her as sweetness without taking her crocancy.
2. Second, The storage It is fundamental. Once the chebakia is well drained from the syrup, it must be stored in hermetic containers at room temperature.
   Eye: Avoid the cold of the fridge, since moisture can make it soften faster.

With these care, these Easy Moroccan sweets They can be kept fresh for longer.

The best oil to fry the chebakia

So that chabakia Do not burn when frying it, you have to choose a neutral oil and with a high point of smoke. He sunflower oil He is a good candidate, although grape pepita or even peanut (peanuts) also serve.

The important thing is that it does not have a very invasive flavor and that supports the temperature well. And of course, that it is not reused, because nobody wants a chabakia With Milanese flavor.

Honey can be replaced, but it is not the same

In the Chebakia recipehoney is not just a sweetener: it is part of the identity of dessert. Now, if you have to replace it, the closest thing is a thick agave syrup o o homemade syrup With sugar, water and a splash of orange blossom.

Of course, it is clear: It is not the same. Change the taste, texture and even color. But well, if it is a matter of health or convictions, it can be tested.

Tips and final secrets to prepare the best Moroccan chebakia

1. Slightly toast sesame seeds Before adding them to the dough and to decorate it will intensify their flavor.
2. Not excessively kneading the dough Once the ingredients are integrated, to prevent it from being hard.
3. Let the dough stand the indicated time: This allows gluten to relax and easier to stretch and work.
4. The assembly of chebakia: The key tip is to alternate the strips that rise and those that are left attached to the base. Then, the extremes of the dough are gathered and they twist a little to Form the flower.
5. Do not saturate the pan by frying the chebakias. It is better to fry them in batches so that the oil maintains the right temperature.
6. Prepare the syrup in advance To be ready when the chebakias of frying. It must be warm, not boiling.
7. If the syrup is too thickadd a little hot water. If it is very liquid, you can cook a little more until it thickens.
8. Generosity with sesame at the end. It gives a visual touch and an incredible flavor!

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Moroccan Chebakia recipe

Yield: 30-40 units

Preparation time: 1 hour and 20 minutes

Ingredients

• 500g wheat flour
• 30g of almond flour or ground almonds
• 1 cdta. baking powder
• 100g of melted butter (butter)
• 75 ml of vegetable oil
• 1 egg
• 2 tbsp. of toasted and ground sesame seeds
• 1 cdita. of ground anise
• ½ cdita. of ground cinnamon
• A pinch of saffron in strands (optional)
• 1 tablespoon of white vinegar
• 125 ml of orange blossom (approximately)
• Frying vegetable oil

For honey syrup:

• 500g of honey
• 100 ml of water
• 2 tbsp. orange blossom
• Optional: a few drops of lemon juice
• Toasted sesame seeds for the final touch

How to do Moroccan Chebakia step by step

1. In a large bowl, mix the dry ingredients: flour, baking powder, ground sesame seeds, almond flour, anise, cinnamon and saffron (if used).
2. Add the melted butter, egg, oil and vinegar. Gradually add the orange blossom water, kneading until you get a homogeneous, soft and elastic mass that does not stick to your fingers. You may not have to use all the water. Cover and let stand for 30 minutes at room temperature.
3. Divide the dough into several portions. Stretch each very fine portion, about 2-3 mm thick. With a dough cutter or a knife, cut rectangles of approximately 5 × 7 cm. Make four longitudinal cuts in each rectangle, without reaching the edges.
4. To shape the Chebakia, intertwine the strips pinching the ends alternately and pass one through the center, forming a flower. (Recommended: consult a video or tutorial for this step).
5. Heat abundant vegetable oil in a deep pan at a temperature of 170-180 ° C. Fry the chebakias in batches, until they are browned on both sides. Remove and drain on absorbent paper.
6. While the chebakias cool a little, prepare the honey syrup. In a pot, heat honey and water over low heat. Stir until honey dissolves. Add the orange blossom and lemon juice (if used). Cook for 3-4 minutes, without letting it boil intensely.
7. Submerge the warm chebakias in the syrup, taking care that they are well covered. Let them absorb the syrup for a few minutes. Remove and place on a rack to drain the excess.
8. Sprinkle generously with toasted sesame seeds before they cool completely.