Chebakia are fried cookies made from thin strips of dough, dipped in sticky sugar syrup. In Morocco, Muslims traditionally serve them during Ramadan every evening, paired with the first cup of tea after breaking the fast. For Jews, chebakia are part of Mishloach Manot (care packages) on Purim and are served at festive occasions such as brises, henna parties, and weddings.
Although their shape may appear wild and disorganized, making chebakia actually involves a precise technique. And while it might seem complicated at first, once you grasp the method, it becomes quick and easy to execute. We strongly recommend reading through the entire recipe before attempting this one.
This recipe comes from Reut Ezer-Asaraf and Michal Waxman’s new cookbook “Dialna.” The book, whose title means “ours” in Moroccan Darija, features a mix of traditional recipes passed down in the authors’ families, those they learned on visits to Morocco, and ones the duo created using Moroccan ingredients and cooking techniques as inspiration.
For the dough:
500 grams (4 cups) all-purpose flour
2 tablespoons (24 grams) sugar
A pinch of salt
1 tablespoon apple cider vinegar
50ml (3 tablespoons and 1 teaspoon) olive oil
½ cup (120ml) carbonated water + 2-4 tablespoons (only if necessary)
750 ml (3 cups) Olive oil, for deep frying
For the sugar syrup:
1½ cups (300 grams) sugar
1 cup (240ml) water
½ lemon, juiced
1 tablespoon orange blossom water
- Prepare the dough: Place all the dough ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until a uniform dough forms and all the flour has been absorbed. If the dough doesn’t come together, stop the mixer and gather it with your hands. If needed, gradually add carbonated water, 1 tablespoon at a time, until the dough forms.
- Once the dough has come together, knead it in the mixer for 10 minutes. Shape the dough into a ball, wrap it in cling film, and let it rest at room temperature for 30 minutes.
- Prepare the sugar syrup: Place all the syrup ingredients in a small pot and bring to a boil. Simmer for 5–7 minutes, until the syrup thickens. Cool to room temperature.
- Prepare the chebakia: Divide the dough into 4 equal parts. Using a pasta machine (starting at level 4), roll each part into a 2mm (1/16-inch) thick rectangular sheet. Alternatively, use a rolling pin.
- Place the sheets of dough on a work surface lined with parchment paper, and cover them with an additional sheet of parchment to prevent drying.
- Using a sharp knife or a toothed dough cutter, cut each sheet into 8x10cm (3×4-inch) rectangles.
- Make 7 to 9 evenly spaced slits along each rectangle, creating strips of similar width. Leave a 1cm (½-inch) margin on the top and bottom so the strips stay connected at both ends, forming a “frame” with 7–9 ribbons inside.
- Fold the rectangle in half lengthwise. Pinch the top edges together to form a pointed tip. Do the same for the bottom edges to create an oval shape. Then, gently pull half of the dough strips to the right and the other half to the left, creating an opening in the middle.
- Hold the top tip and fold it through the center of the opening, threading it under the bottom tip like you’re looping it through. Pull the tips in opposite directions, creating a braided, elliptical shape. Don’t worry too much about perfect accuracy — the dough will puff up and take shape as it fries.
- Heat the oil for deep frying in a sauté pan or pot. When the oil reaches 180°C (356°F), fry the chebakia until golden brown on both sides, be sure not to overcrowd the pan, working in batches if needed. The dough will puff up, forming air bubbles, and some chebakias will come out crispy and delicate. Handle them gently to maintain their shape.
- Let the chebakia cool completely before dipping them in the sugar syrup for just a moment. Serve immediately.
