Traditional Chebakia Recipe: Moroccan Crispy Honey Pastry
A wonderful, airy and crispy chebakia dough that's ready in just 10 minutes.
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Servings: 8 people
- Rolling Pin
INGREDIENTS
- Oil for deep frying
Cookies:
- 1 cup oil
- 4 tablespoons sugar
- 1 cup beer, foam removed
- 4½ cups flour
Syrup:
- 2 cups sugar
- 2 cinnamon sticks
- 2 orange slices
- 4 star anise
- 4 tablespoons honey
- 1 lemon, squeezed
- 2 cups water
INSTRUCTIONS
Syrup:
- Add all the ingredients to a pot and bring to a boil. Lower the heat to medium-low and cook for about 5 minutes, or until the sugar completely dissolves and the liquid thickens to a syrup.
Cookies:
- Whisk the sugar, oil and beer in a bowl until well combined.
- Place the flour in a stand mixer bowl and gradually add the beer mixture while kneading. Knead for 10 minutes, until the dough is smooth and flexible.
- Fill half ½ a medium size pot with frying oil and heat it up on medium-high until you reach 350-375 F (180-190 C).
- Dust your working surface with flour and roll out the dough to a ½" thick layer.
- Cut out six 8×6" rectangles. Using a pizza wheel, create cuts on the surface of the dough but do not slice all the way through.
- Fold the dough 3 times, then turn the inner part inside out and tighten the ends.
- Spread the center of each dough piece and add it to the pot. Fry for a few minutes, until the cookies are golden. Remove from the pot and dip in the syrup. Serve warm or at room temperature.
MY NOTES
Frequently Asked Questions
| Is it possible to baked the cookies? Yes, but it’s trickier to get the best result. Here’s what you should do: preheat the oven to 400 °F (200 °C), line up a sheet pan with parchment paper and spray oil evenly. Place the dough pieces on the parchment paper and spray them generously. Bake for 15 to 20 minutes, until the donuts are golden and fully cooked. |
