What is the story of chebakia and how do we prepare it ?
The history of Moroccan gastronomy is a long and exciting history.
Morocco is a famous tourist country. Moroccan gastronomy is a testament to such a precious civilization and tradition. And among many recipes we find the recipe that is very popular and famous which is \”Chebakia\”.
Historically, and since always, the month of Ramadan was suitable for many to practice their rituals and prayers.
Today we will talk a close look to Chebakia, a sweet honey dessert that stands out for its exceptional taste. It is a Moroccan tradition.
Are you curious about the origin of the word Chebakia and what does it mean? Take a sit, we will have a brief historical class!
1. The history of chebakia
Moroccan dessert was only known with the arrival of the Muslim and Jewish communities expelled from Andalusia, at the time of Christian healing.
With the Ottoman families, Mesopotamia and the East.
This cake has evolved continuously and over time due to the various practices that some regions of the country has known, that is the reason of the diversity of its name, each region calls it differently, due to the specificity of its composition.
2. Have you ever heard of cake, brioche and makhraka?
In Rabat , it is called \”mkhrareka\”, and in the cultural capital, in Fez, they call it \”Gryoch\”, while the Salawis call it \”Makli\”.
Not only that, in Wazzan, we call the chebakia \”soft\”, and finally in the north of Morocco , it is called “Cliush\”.
If you have any other names, feel free to share them in the comment section down below! We’re curious to know and learn other chebakua’s names.
3. Is it true that the taste of chebakia change from one region to another and that the recipe might change as well ?
The answer is yes!
In some regions, saffron, for example, might be added to the ingredient and sometimes other spices might be added as well .
A certain type of product is used for moderation to avoid are excess as well as the tyranny of its flavor and color over the rest of the components.
However, others tend to prepare \”chebakia\” with thin strips that are bound by a thin part of pasta at both ends of the dessert .
4. Is chebakia a symbol of Ramadan only or is it for other occasions too?
Harira is served accompanied by chebakia on weddings as well as ceremonies. But thats rare nowadays.
As mentioned before, if you ever want Chebakia in other period than Ramadan and want to taste these wonderful cakes for breakfast or whenever you want, you are welcome at GATO Marrakech, you will be served and spoiled.
5- Where can you find CHEBAKIA during the other days, apart from Ramadan?
Our Moroccan dessert chefs bring these Moroccan recipes according to the seasons while respecting the wishes of their customers at all times.
At GATO Marrakech, Bebakia is always available.
6. Do you know where the name chebakia cames from?
It turns out that the history of this name is not that complicated.
Not far from the Habous region, a group of people gathered in front of a small garage to take the chebakia in Casablanca, a delicious and unique gem that generates requests even from abroad, including Spain, France and other countries. As for the Kazaoui, and so that they do not go unnoticed, they give their orders quickly and without further delay . In huge numbers, they waved their tickets in the direction of the pastry chef .
How to prepare the best chebakia ?
Now we will see with everything you will need to discover Moroccan gastronomy in your kitchen too! We offer you a simplified guide to the Chebakia Recipe. First of all:
- 1 kg of white flour
- 1 glass of sesame , almost to 100 or 120 g
- 1 cup of almonds: 100 or 120 g
- 1 tablespoon of cinnamon not filled
- 1 tablespoon of anise
- A pinch of salt.
- A little bit of gum arabic
- 1 cup not filled with good quality melted butter equivalent to 160 ml
- 1 cup not filled with vegetable oil or olive oil, equivalent to 160 ml
- 1 EGG yolk
- 1 teaspoon of yeast dessert
- 1 half cup filled with vinegar equivalent to 70 ml
- 1 cup and quarter of orange blossom water equivalent to 250 ml
- Frying oil
- Grilled sesame for garnish
To prepare honey, you will need :
- 2 kg of sugar .
- 1 liter of water .
- 1 lemon, cut into three parts .
- A small cinnamon stick .
Let it cook for 45 minutes and here it is ready .
1- Put the flour in a large dish and add almond flour, salt and toasted sesame seeds without oil or ground , roasted and ground anise, cinnamon powder and baking powder
2- Mix well and add a little water and knead vigorously to form a homogeneous paste , but do not delay because the dough can dry .
3- Divide the dough into balls of medium and equal size . Onle covers with plastic and a clean cloth.
4- use the dough machine to cut it
5- Use your thumb and left hand for individual numbers: 1, 3 and 5
6- Then repeat the same action
Then hold the opposite angles (right/left) and glue them together.
7- After that , pull the left hand a little to the left and the right hand a little to the right so that you can form them
like a rose and it is necessary to treat them carefully.
8- Dip the fillets in a hot oil bath without steam, leave until its color becomes golden / brown. Drain, then soak in warm honey, then decorate hem with sesame seeds and Voilà. Your chebakia is ready to be served.
Tell us in comments if you have any questions about its preparation and share your impressions with us .