How to Make Authentic Moroccan Shebbakia – A Ramadan Delight!

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 How to Make Authentic Moroccan Shebbakia – A Ramadan Delight!

If you’ve ever strolled through the streets of Morocco during Ramadan, you’ve definitely caught the scent of something heavenly — sweet, nutty, spiced, and fried to golden perfection. That, my friend, is Shebbakia (also known as Chebakia), a true Moroccan gem that takes center stage every Ramadan. Today, I’m sharing my family’s recipe for this irresistible treat. It’s not just a dessert — it’s a whole experience.

Let me take you step-by-step through how to make authentic Moroccan Shebbakia at home. Trust me, it’s totally worth the effort!

🌸 Ingredients

For the dough:

  • 500g flour

  • 1 egg

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground anise (optional but traditional)

  • 1/2 tsp baking powder

  • 1/4 tsp saffron threads, crushed

  • 1/4 tsp turmeric (for color)

  • 2 tbsp vinegar

  • 2 tbsp orange blossom water

  • 1 tbsp melted butter or oil

  • 1/2 cup ground toasted sesame seeds

  • Water (as needed for kneading)

For frying and coating:

  • Vegetable oil (for deep frying)

  • Honey (warm it slightly for coating)

  • Orange blossom water (mix with honey)

  • Whole toasted sesame seeds (for sprinkling)

🧑‍🍳 How to Make It

  1. Mix the Dough:
    In a large bowl, mix all the dry ingredients. Add the egg, vinegar, orange blossom water, and butter. Slowly add water and knead until you get a smooth, elastic dough. It shouldn’t be sticky, but soft enough to shape.

  2. Rest the Dough:
    Cover and let it rest for 15–20 minutes.

  3. Shape the Shebbakia:
    Roll out the dough thinly. Cut it into rectangles (about 10cm x 5cm). Make 4 vertical slits in the middle of each piece, leaving the ends intact. Now the tricky part — take alternating strips and weave them together, then pinch the ends to form a flower or twist shape. (This step is easier than it sounds with a little practice!)

  4. Fry to Golden Perfection:
    Heat the oil. Fry the shebbakia in batches until golden brown. Make sure not to overcrowd the pan.

  5. Dip in Honey:
    As soon as they’re out of the oil, dunk them in warm honey mixed with a little orange blossom water. Let them soak for a minute or two.

  6. Sprinkle with Sesame:
    Drain the excess honey and sprinkle with toasted sesame seeds.

⚠️ A Little Note on Authenticity

Shebbakia is a uniquely Moroccan tradition. While you might see similar-looking sweets in neighboring countries, the flavor, texture, and cultural importance of Moroccan Shebbakia are unmatched. Be mindful of imitations and respect the origin of this beautiful recipe — it’s something we Moroccans hold close to our hearts, especially during Ramadan.

💬 Have You Tried It?

If you give this recipe a try (and I really hope you do!), I’d love to hear how it turned out for you. Did you nail the twist? Did the scent of orange blossom bring back any memories? Drop a comment below or share a picture of your Shebbakia masterpiece. I can’t wait to see your creations!



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