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Moroccan Chebakia (Sesame Honey Cookies)

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Moroccan chebakia sesame cookies coated in honey and arranged on a simple ceramic plate.
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Chebakia are Moroccan sesame cookies shaped into braided flowers, fried until golden, and soaked in fragrant honey syrup.

The dough is warmly spiced with cinnamon and anise, then shaped in small batches so the cookies remain crisp beneath their glossy coating.

Keep the dough covered while shaping and fry at a steady temperature so the folds cook through without darkening too quickly.

Serving Suggestions

Serve with Moroccan mint tea, arranging the cookies in a shallow dish with extra sesame seeds.

Moroccan chebakia being dipped in honey beside sesame seeds and orange blossom water.

Recipe Notes

Chebakia keeps airtight at room temperature for up to 5 days. Let the honey drain well before stacking.

Moroccan chebakia sesame cookies coated in honey and arranged on a simple ceramic plate.

Moroccan Chebakia (Sesame Honey Cookies)

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Fragrant Moroccan sesame cookies shaped into flowers, fried until golden, and coated in honey.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Moroccan
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Cookie dough
  • 3 cups all-purpose flour
  • 1/2 cup sesame seeds toasted
  • 1 tsp ground cinnamon
  • 1 tsp ground anise
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1 large egg
  • 1/4 cup olive oil
  • 2 tbsp orange blossom water
  • 1 tbsp white vinegar
  • 1/2 cup water plus more if needed
Honey coating and frying
  • 1 cup honey warm
  • 1 tbsp orange blossom water for the honey
  • 1 tbsp lemon juice
  • 1/2 cup sesame seeds for finishing
  • 1 quart neutral oil for frying

Equipment

  • Food processor
  • Rolling Pin
  • Deep heavy pot
  • Spider or slotted spoon
  • Baking sheet

Method
 

Make the dough:
  1. Grind the toasted sesame seeds with the cinnamon and anise until finely ground. Mix with the flour, salt, and baking powder.
  2. Add the egg, olive oil, orange blossom water, vinegar, and water gradually. Knead until a smooth, firm dough forms. Cover and rest for 20 minutes.
Shape the cookies:
  1. Divide the dough into 4 pieces. Roll each piece very thin and cut into small rectangles.
  2. Make short slits in each rectangle and weave the strips into a flower shape, pinching the center firmly so it holds during frying.
Fry and coat:
  1. Heat the oil to 350°F / 175°C. Fry the chebakia in batches for 2 to 3 minutes per side until evenly golden, then drain briefly.
  2. Warm the honey with the orange blossom water and lemon juice. Dip each hot cookie into the honey, drain over the pot, and sprinkle with sesame seeds.
  3. Arrange on a rack or tray and let the coating set before serving.

Nutrition

Calories: 185kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 8mgSodium: 70mgFiber: 1gSugar: 16g

Notes

  • Do not crowd the oil or the cookies will absorb extra fat.
  • If the honey thickens, warm it gently so the coating remains thin and even.

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