Moroccan Cookies Recipes (chabekia)
“With sweet honey glaze!”
Bat El Moshe
Original Recipe Author
Are you bored with traditional cookies? Do you want to satisfy your sweet tooth, but you’re not a good baker? Well, try our sweet Moroccan cookies recipes that you’ll surely fall in love with.
Moroccan cookies, also known as chabekia cookies, are a traditional Moroccan, fried dessert dipped in a honey glaze.
These cookies can take some time, but they’re easier to make than they look. All you have to do is follow our tasty Moroccan cookie recipe for your next go-to sweet dish.
Why this Moroccan Cookies Recipes is A MUST-try:
Frequently Asked Questions:
What is Chebakia made of ?
Can I substitute the vinegar?
Vinegar is a crucial part of this recipe. Though it isn’t a conventional ingredient in cookies, it’s what makes these Moroccan cookies crispy yet fluffy and airy.
Featured Review
“An excellent recipe. moroccan cookies came out perfect. Thank you!!”
Zehava Sambel
Moroccan Cookies Recipes (chabekia)
Ingredients
Ingredients of moroccan cookies recipes
- 2 lbs. flour (1 kg)
- 2 tbsp. sugar
- ½ tbsp. salt
- 1 cup oil
- 2 tbsp. vinegar
- 2½ cups lukewarm water (or less, add gradually)
Glaze:
- 2 lbs. sugar (1 kg)
- 2½ cups water
- Juice from 1 lemon
- ¼-½ jar honey (optional)
Instructions
moroccan cookies recipes instruction
- First, mix the flour, sugar, oil, vinegar, and salt in a mixing bowl, and knead either by hand or with a kneading hook.
- Gradually add two cups of water little by little while kneading, and add the rest if necessary.
- Keep kneading for about ten minutes until the dough is soft and flexible.
- Cover the bowl with a towel and let it rest for 30 minutes.
- While the dough is resting, make the glaze by simmering all the ingredients in a pot for about 20 minutes.
- You can adjust the sweetness to your liking by adding honey or other sweeteners.
- Then, let the glaze cook for another 20 minutes on a low flame or while you prepare the cookies.
- Next, divide the dough into four equally-sized balls.
- Roll out each ball into a long sheet about ½ an inch thick.
- Using a zigzag pastry cutter, cut the dough into equal strips that are neither thin nor thick.
- Roll each strip into a flower shape, then fry the rolls in semi-deep oil.
- Once the bottom of the rolls is golden, flip and fry on the other side.
- Remove the cookies from the oil onto a tray lined with paper towels.
- Using a fork, dip each fried cookie into the sweet glaze for no more than a second.
- Transfer the cookies to a separate tray, and sprinkle with the sesame seeds right away.
- Allow the cookies to cool before enjoying them!
Tips
- You don’t want to deep-fry the cookies. The oil should be about halfway up the pot or less.
- You should dip the cookies in the glaze while it’s still hot. That’s why you should leave it on the stove, on the lowest flame possible.
- If you make a big batch of cookies, you can freeze and refresh them with hot glaze.
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“A super-duper excellent recipe!”
Naomi
Fan
“I made moroccan cookies, and it came out great!”
Dana
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