Chebakia

Ingredients

Instructions

1. 1

   Toast and grind the sesame for the dough if not already prepared. In a bowl, combine the plain flour, finely ground toasted sesame, ground anise, ground cinnamon, fine salt, and baking powder.

2. 2

   Add the melted unsalted butter, orange blossom water, white vinegar, and 45 ml of the warm water. Mix into a firm dough, adding only enough of the remaining water to bring it together. Knead for 4-5 minutes until smooth and elastic; the dough should feel firmer than pasta dough so the shapes hold during frying.

3. 3

   Cover the dough and let it rest for 10 minutes. Meanwhile, warm the honey with the orange blossom water in a small pan over very low heat just until fluid, not boiling. Keep warm for dipping, and set the toasted sesame seeds for garnish nearby.

4. 4

   Roll the dough on a lightly floured surface to about 2 mm thick. Cut into rectangles about 8 x 5 cm, then make 4 parallel slits lengthwise in each piece, leaving the edges intact. Shape each rectangle into the traditional flower-like chebakia form by threading alternating strips over your finger and turning the dough inside out, then pinch the ends together firmly so they do not open in the oil.

5. 5

   Heat the neutral oil in a small deep pan to 170°C. Fry the shaped chebakia in batches for 3-4 minutes, turning once or twice, until deep golden brown and crisp. Do not overcrowd the pan or the temperature will drop and the pastries will absorb excess oil.

6. 6

   Lift each batch out, drain briefly for 5-10 seconds, then immediately dip the hot pastries into the warm honey mixture for about 30 seconds so they absorb a light glaze. Remove, let excess honey drip off, and sprinkle with the toasted sesame seeds.

7. 7

   Let the chebakia rest on a rack or tray for 5 minutes to set the coating slightly, then serve warm or at room temperature.

Nutrition per serving

Notes

• •If shaping traditional chebakia feels difficult, keep the rectangles small and pinch firmly; neat shaping matters more than size.
• •Maintain the oil around 170°C for even frying and a crisp texture without greasiness.
• •A small amount of flour for rolling is fine, but avoid excess or it will cloud the frying oil.
• •Chebakia is especially good with mint tea and keeps in an airtight container for 2-3 days.

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