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Chebakia honey and sesame cookies


Chebakia honey and sesame cookies

Chebakia dessert with sesame and almonds

ingredients of Al-Bashnikha

  • A quarter kilogram of butter
  • One kilogram of flour
  • About a quarter liter of milk
  • yeast 8 grams
  • Half a small cup of blossom water
  • pinch of salt
  • Three tablespoons of roasted and ground sesame
  • Aniseed or Basbas crushed and sifted
how to make:

  1. Melt the butter in a bowl
  2. We lift the butter pot from the fire
  3. Add rose water and milk, mix well
  4. In another bowl, put the flour, yeast and salt and mix the dry ingredients first
  5. Pour the butter and milk mixture onto the flour
  6. Mix the ingredients with a wooden spoon, then use your hands to knead the dough a little
  7. We get a rather tough dough
  8. We put the dough in food plastic and let it rest for an hour
  9. We use a machine to spread and thin the dough after dividing it into small pieces
  10. It is also possible to completely dispense with the machine and follow the method of grandmothers by using a knife and a wooden rolling pin.
  11. Roll the dough pieces into a long strip
  12. Divide the tape into very thin strips
  13. Or we cut the dough into threads by machine after thinning it
  14. We take a group of dough threads from 16 to 20.
  15. We press the heads and then stretch them a little between the hands to thin them more.
  16. We cut the edges with a knife to give them a coordinated shape.
  17. After completing the dough in the same way as previously mentioned
  18. We start by frying the pieces in a very hot oil bath
  19. We stir constantly and turn the pieces from time to time. Once they acquire a light yellow color, we drip them from the oil
  20. We put it directly in the honey until it is saturated with it.
  21. Garnish the chebakia with sesame, toasted sesame, almond flakes, or crushed peanuts

  The original Moroccan Chebakia dessert with sesame and almonds


  • 1 kilogram of confectionery flour.
  • Half a small vegetable cup.
  • Half a small cup of olive oil.
  • an egg.
  • A few strands of free saffron
  • A small cup of blossom water
  • 250 grams of melted butter
  • 300 grams of roasted galangal
  • 125 grams of crushed almonds
  • Two tablespoons of crushed anise
  • A teaspoon of cinnamon
  • 4 grams of dessert yeast
  • Four tablespoons of vinegar
  • pinch of salt
  • Saffron is soaked in blossom water


  1. Mix the dry ingredients thoroughly in a large bowl. Liquids are added one by one
  2. Knead the dough with your hands and knead well
  3. Wrap with food plastic and let it rest for an hour
  4. Divide the dough into 6 balls
  5. Thinning the first ball with a roller
  6. Divide the dough, after rolling it over a floured surface, into equal rectangular pieces
  7. Four lines are cut in the middle of each rectangle with a serrated jar or a knife, in order to obtain six equal strips
  8. Fold each piece in half and open the middle to form three strips on each side
  9. We collect two tapes in the middle and press a little to stick
  10. We press a little on both sides
  11. You can also follow the following method shown in the picture
  12. Or we cut a strip of width 1 cm to 1.5 cm and a half, and a length of 20 to 30 cm
  13. We wrap one roll on the index finger, then we wrap it on two fingers, then on three, then we wrap the rest on all four fingers
  14. After completing the formation of the dough, fry it first in hot oil
  15. The chebakia is then placed directly into the honey or syrup
  16. Garnish with toasted sesame or almond flakes

Amount of honey syrup

  • Two kilograms of sugar
  • liter of water
  • an orange
  • Sour lemon
  • Two tablespoons of tea beans
  • A tablespoon of thyme
  • Cinnamon stick
  • Five cloves
  • Half a cup of blossom water

How to prepare honey

  1. Put the water in the pot and wait for it to boil, then put the sugar in the pot
  2. We cut the lemon into four and the same for the orange, then put it on the sugar
  3. We put the seasoned herbs in gauze, tie the ends, and then put it in the pot
  4. Add cinnamon and blossom water
  5. We leave everything for a full hour on medium heat until the sugar turns into honey
  6. Among the signs of honey ripeness is the color of lemons becoming dark brown
  7. To make sure that the honey is ready, we take a little of it with a spoon and let it cool
  8. If you notice honey is too liquid and incoherent
  9. Return the pan to the stove for an additional 15 minutes
  10. But if you notice the opposite, that is, the honey was solid and solid, add 200 milliliters (equivalent to a cup) boiling water and leave it on the fire until it starts to boil and stop cooking.
  11. Mostly we do not need this, but the difference in the amount of fire can make some slight differences

Sweet tongue of the sparrow


  • Half a kilogram of pastilla leaves
  • frying oil
  • honey
  • Sesame or almond flakes for decoration
  1. We put three papers one on top of the other
  2. We roll it all up in the form of a cigar
  3. we glue the sides with a mixture of water and flour or a little egg yolk and stick the tip
  4. Diagonally cut with scissors or a knife diagonally of equal size.
  5. The pieces are fried in oil, then placed in honey while it is hot
  6. Decorate as desired

Crispy and delicious fried dumplings


  •   Two tea cups of white flour for sweets, equivalent to 200 grams
  •    Warm water, two tea cups, approximately 300 milliliters
  •   A tablespoon of blossom water
  •   A tablespoon of oil
  •    A quarter teaspoon of baking yeast
  •   A teaspoon of instant yeast
  • A little saffron
  •   Starch, two tablespoons, about 30 gr
  • Sugar a quarter of a teaspoon
  • pinch of salt

How to prepare dumplings:

  1. Add a little water to the yeast and sugar in a small bowl, stir a little
  2. Mix the flour, starch, saffron, oil and rose water in another bowl, then add the yeast
  3. Gradually add warm water and mix with a hand mixer
  4. The mixture can be placed in an electric mixer for a few minutes to ensure that the flour lumps are removed and a good result is obtained
  5. Cover the bowl with plastic wrap and let the mixture ferment for about an hour
  6. After about an hour has passed and the dough has doubled in volume, we stir the mixture a little with a hand mixer
  7. We fill a plastic bottle with dough after piercing the lid. You can also use a bottle for ketchup
  8. We put a circular disc in the middle of a frying pan with oil for frying
  9. We put lines of dough with the bottle inside the disc to get a coordinated circular shape
  10. The rotating disk can be dispensed with and circles can be formed from the dough as desired
  11. After the pieces are ripe, we distill them from the oil and put them directly in the honey, i.e. the syrup
  12. Then enjoy delicious crispy Shabakia Dumplings in the easiest way at home

 trumpet chebakia cookies


  •   Two cups of white flour, about 350 grams
  • Half a cup of thin wheat semolina
  • A quarter teaspoon of cinnamon
  • Half a teaspoon of salt
  • 400 milliliters of water, about two glasses
  • A quarter cup of vegetable oil
  • One tablespoon of honey


  1. Mix the semolina flour, cinnamon and salt until the ingredients are combined
  2. In a casserole, put the water, oil, honey, mix the liquids, and put them on the fire until boiling, with constant stirring
  3. After boiling, we turn off the heat and add the flour, then mix quickly with a wooden spoon until we collect the dough
  4. We continue mixing and kneading until the lumps disappear and we get a soft and moist dough
  5.   Divide the dough in half and wrap a section with lunch plastic
  6. We take the other part of the dough and put it in a pastry pocket with a serrated funnel
  7. We put butter paper on the work surface and start to take out the dough by pressing on the pastry pocket
  8. We form pieces in the form of fingers of equal length or circles
  9. After the dough is over, we leave the pieces for a quarter of an hour to rest and dry in order to make them easier to carry without losing the shape
  10. After a quarter of an hour, we start with the first pieces and fry them in very hot oil
  11. Fry over medium heat, turning over until browned on all sides and well cooked from the inside
  12.   After making sure of its maturity, we distill it from the oil and put it directly in the honey
  13.   After you drink the honey, it is placed in a sieve that drains the excess honey
  14. Chebakia dessert is decorated with sesame and almonds

It is also decorated with cream and pistachio on the Turkish way