These fragrant Moroccan sesame cookies are shaped like roses and soaked in hot orange blossom honey
| Created by | Spinneys |
| Prep time | 45 minutes |
| Resting time | 30+ minutes |
| Cook time | 15 minutes |
| Serves | 24 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 211 |
| Fat | 8.2g |
| Saturates | 1.9g |
| Protein | 3g |
| Carbs | 35g |
| Sugars | 23.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large bowl, combine the flour, ground pistachios, sesame seeds, cinnamon and salt. Make a well in the centre of the dry ingredients and add 40g oil, melted butter, 2-3 tbsp orange blossom water and water. Mix the ingredients to form a dough. Transfer the dough to a lightly floured surface and knead until it becomes smooth. Cover the dough with cling film and let it rest for at least 30 minutes.
On a floured surface, roll out the dough until 3mm thick. Cut the dough into rectangles approx. 7cm x 9cm. Create four evenly spaced vertical cuts in each rectangle, nearly extending the entire length and leaving approx. ½cm border. This will result in five strips. Take one rectangle of dough and weave your middle finger through alternating strips, allowing the dough to drape over your finger. Pinch together the corners of the dough hanging over your finger tip with your left hand to form the centre. While securing the pinched corners with your left hand, gently guide the strips of dough off your right finger, delicately turning them inside-out around the pinched centre. Seal the opposite corners once the dough is inverted, forming a flower shape. Place the folded dough on a lined baking tray. Repeat the process with the remaining rectangles.
Combine any dough scraps into a mound then place it in a resealable bag to rest for a while before rolling it out again. Cover the tray of raw chebakia with a towel until ready to fry.
In a deep pan, heat 2l oil for frying.
Meanwhile, add the honey to a large pot over a medium-high heat until it just starts to boil. Add the remaining orange blossom water then remove it from the heat.
Fry the chebakia in batches until they turn golden brown. Using a slotted spoon or strainer, carefully transfer the cookies from the oil to the hot honey. Press down gently to immerse them in the hot honey, allowing them to soak for approx. 3-4 minutes. They will take on a luxurious, glossy amber hue while absorbing the honey.
Sprinkle over the pistachio slivers and serve. Store in an airtight container for 3-4 days.
