Shebakia Moroccan Pastry also known as Chebakia, Griwech or Griouech
Shebakia, a Moroccan delight, is a rose-shaped pastry deep-fried to golden perfection, coated in honey, and sprinkled with sesame. Celebrated during Hanukkah and Ramadan, it embodies cultural unity and the rich culinary tapestry of Morocco.
Servings: 65 pastries
Calories: 115kcal
Equipment
- Rolling Pin: Used to roll out the dough to the desired thickness.
- Pastry Wheel: Ideal for cutting the rolled-out dough into rectangles with narrow strips.
- Skillet and Pot: Skillet for toasting sesame seeds, and a pot for heating honey.
- Slotted Spoon or Skimmer: Essential for transferring the fried Shebakia from the oil to the hot honey.
- Strainer and Bowl: To strain excess honey and allow Shebakia to drain.
- Food Processor: Useful for grinding sesame seeds to a powdery consistency.
- Stand Mixer (Optional): If using a stand mixer, it helps in combining and kneading the dough.
- Tray or Baking Sheet: To place the shaped Shebakia dough before frying.
- Large Platter or Tray: For cooling and serving the finished Shebakia.
- Container for Storage: An airtight container for storing Shebakia once cooled.
Ingredients
- 7 oz. unhulled sesame seeds about 1.5 cups
- 4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground anise
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon saffron threads crumbled
- 1/2 teaspoon turmeric
- 1 pinch mastic or gum arabic crushed
- 1 extra-large egg
- 1/4 cup unsalted butter melted
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1/4 cup orange flower water
- 1 teaspoon yeast dissolved in 1/4 cup warm water
- For Cooking and Garnishing:
- 36 oz. honey approx.
- 2 tablespoons orange flower water
- 6 cups vegetable oil for frying (approx.)
- 1/2 cup unhulled sesame seeds toasted, for garnish
Instructions
- Toast Sesame Seeds: Pick through sesame seeds to remove debris. Toast in a skillet over medium heat or in a 400°F (200°C) oven for 10-15 minutes. Allow to cool.
- Make the Dough: Grind 1.5 cups of toasted sesame seeds in a food processor until powdery. In a large bowl, combine ground sesame, flour, baking powder, salt, anise, cinnamon, saffron, turmeric, and crushed mastic. Add the yeast mixture and remaining wet ingredients. Mix to form a stiff, pliable dough.
- Knead the Dough: Knead the dough by hand for 7-8 minutes or in a mixer with a dough hook for 4-5 minutes. Aim for a Play Dough-like texture.
- Roll Out the Dough: Take a portion of the dough, roll it out thinly on a floured surface, and cut into rectangles using a fluted pastry cutter.
- Fold into Flower Shapes: Thread your middle finger through alternating strips of dough in each rectangle. Pinch together outer corners to form the center of a flower shape. Turn strips inside out around the pinched portion, creating an elongated flower shape.
- Fry the Shebakia: Heat vegetable oil in a skillet. Fry each batch of Shebakia until medium golden brown (about 10 minutes).
- Soak in Honey: Heat honey until frothy, add orange flower water, and turn off the heat. Transfer fried Shebakia directly to the hot honey, submerging them. Allow to soak for 5-7 minutes.
- Garnish and Serve: Drain soaked Shebakia and place on a platter. Sprinkle with toasted sesame seeds. Allow to cool before storing.
Notes
Enjoy your homemade Shebakia – a delightful Moroccan treat for festive celebrations!
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 24mg | Potassium: 39mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg