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How do you make traditional Moroccan chebakia for Ramadan?

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I’ve seen chebakia served during Ramadan, and I’d love to try making it at home. What’s the best recipe for this delicious sesame and honey pastry?

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Start by making a dough with flour, ground sesame seeds, cinnamon, anise, and saffron. Shape the dough into intricate flower patterns, fry them until golden brown, and then dip them in warm honey.

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Don’t forget to sprinkle the fried chebakia with roasted sesame seeds after dipping them in honey. This adds a nice crunch and extra sesame flavor.

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If you want to speed up the process, use a pasta roller to flatten the dough before shaping it. This helps create even, thin layers that fry up perfectly.

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For the honey, you can infuse it with a bit of orange blossom water to give the chebakia a more aromatic, floral note that’s common in Moroccan sweets.

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