Moroccan Chebakia Mkherka
Yum yum the Moroccan chebakia or Mkherka! I share with you today a delight of Moroccan cuisine, which I have always loved to make, but each time the urge comes to me, I find myself lacking one ingredient or another, and I quickly change to make the griwech of Algerian cuisine, which resembles chebakia.
The Moroccan chabakia is a melting and crispy Arab cake, well scented, and rich in flavors… the recipe comes to me from the blog of “my orange blossomand I followed his video for this preparation….
Personally, I really liked this cake, but that was not the case with my husband, who doesn’t like the taste of anise in the cake… Me, it’s a taste that I really like, d I won’t tell you how much I like infusions based on star anise or fennel.
I had made a large quantity, and I managed to freeze a box, each time I wanted to eat it, I took out a few pieces, and when they are well thawed I dip them in honey syrup and it’s ready to taste with a good mint tea, my husband chose to taste the makrout that I made with the kalb el louz.
You will see a very detailed video for this achievement, and don’t forget to subscribe to my Youtube channel.
I also like during Ramadan, making the sesame and honey slippers, and the basboussa is always too good when the tea. especially to taste while doing the dishes, hihihihih.
Moroccan Chebakia (Mkherka)
In a large bowl, put all the ingredients except the flour and the baking powder.
Mix well then incorporate the sifted flour with the baking powder,
add the quantity of water necessary to have a compact paste. work it well using the palm of your hand to have a homogeneous, smooth but not very flexible dough.
Divide the dough into several pieces, form balls and wrap them in plastic and let it rest in the fridge for 15 minutes.
Take the dough out of the fridge and roll it out thinly with a rolling pin.
Using a roulette, cut 5 cm rectangles, in each rectangle make notches 4 or 5 (depending on the size you want to give your chebakia), then fold the chebakia to have the shape of a flower .
Immerse the chebakia in a very hot oil bath and brown them on both sides,
immediately dip them in honey heated in a bain-marie and flavored with a tbsp. orange blossom soup.
Then drain in a colander and garnish with sesame seeds.
Once cooled, store the chebakia in an airtight container.
Moroccan chebakia (Mkherka)
- 1 kg flour,
- 190 g of toasted and grounded sesame seeds
- 60 g almond powder,
- 100 g melted butter,
- 100 g extra virgin olive oil
- 2 tbs vinegar,
- 1/4 cup orange blossom water,
- 2 tsp ground cinnamon,
- 2 tbs ground anise
- 1 tbs baking powder,
- a pinch of salt,
- 1 tsp dried yeast,
- some saffron threads,
- food coloring
- water or orange blossom water for the dough.,
- oil, for frying
- 1 kg of honey,
- golden unhulled sesame seeds, toasted, for decorating.
- In a large bowl, place all the ingredients except the flour and baking powder.
- Mix well and then add the sifted flour and baking powder,
- add enough water to have a tender dough.
- Knead the dough by hand for seven to eight minutes or in a mixer with dough hook for four to five minutes.
- Divide the dough into four portions, shape each into a smooth ball, and place the dough in a plastic bag to rest for 10 to 15 minutes.
- Take one ball, and roll it out to the thickness of a thin piece of cardboard. Lightly flour your work surface if necessary.
- Using a pastry cutter, cut rectangles approximately the size of your palm
- Make four evenly spaced cuts lengthwise in each rectangle. These cuts should be almost the length of the rectangle, but should not cut through to the edges of the dough. The resulting rectangle will have five strips of attached dough.
- then bend chebakia to have the shape of a flower take a look at the video above.
- Heat oil in a large deep frying pan over medium heat, cook the chebakia in batches. Adjust the heat as necessary to slowly fry each batch of chebakia to a medium brown color
- When the chebakia are cooked, use a strainer to transfer them from the oil directly to the hot honey.
- When the chebakia have finished soaking, remove them from the honey to a strainer or colander, and allow them to drain for only a few minutes and garnish with sesame seeds.
- Once cooled, store in an airtight container chebakia.
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