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:
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500g flour
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1 egg
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground anise (optional but traditional)
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1/2 tsp baking powder
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1/4 tsp saffron threads, crushed
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1/4 tsp turmeric (for color)
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2 tbsp vinegar
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2 tbsp orange blossom water
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1 tbsp melted butter or oil
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1/2 cup ground toasted sesame seeds
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Water (as needed for kneading)
For frying and coating:
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Vegetable oil (for deep frying)
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Honey (warm it slightly for coating)
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Orange blossom water (mix with honey)
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Whole toasted sesame seeds (for sprinkling)
🧑🍳 How to Make It
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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. -
Rest the Dough:
Cover and let it rest for 15–20 minutes. -
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!) -
Fry to Golden Perfection:
Heat the oil. Fry the shebbakia in batches until golden brown. Make sure not to overcrowd the pan. -
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. -
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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