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    Home / Dessert / Chebakia

    Chebakia

    Crisp, honey-drenched sesame cookies shaped like flowers, spiced with anise and saffron, the treat of every Moroccan celebration.

    ⏱ 1 hrPrep time
    🔥 20 minCook time
    🍽 12Servings
    🏷 DessertCategory
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    Chebakia is the cookie of Moroccan holidays, especially Ramadan, when platters of these honey-glazed flowers appear with mint tea after the evening meal. The dough is scented with anise, saffron, and orange blossom water, cut into strips, and woven into rosettes before being fried and dunked in warm honey. Shaping them takes a little practice and a lot of patience, which is why grandmothers usually preside.

    Crisp golden petals in honey

    Fried chebakia are shatteringly crisp, and the honey soaks into every fold so each bite is sticky, floral, and faintly spiced. Sesame seeds toasted into the dough add a quiet nuttiness that balances the sweetness. They keep for weeks in a tin, which is lucky, because one batch never lasts.

    Craving more? Explore all Moroccan Kitchen recipes.

    Part of a full Moroccan spread — plan yours with our complete Moroccan dinner night menu.

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    Step by stepInstructions

    1. Dissolve the yeast and sugar in the warm water and let it foam, about 10 minutes.
    2. In a large bowl, mix the flour, salt, anise, cinnamon, saffron, and sesame seeds. Add the yeast mixture, melted butter, egg, and orange blossom water and knead into a smooth, firm dough, adding a little warm water if needed.
    3. Cover the dough and let it rest 30 minutes.
    4. Roll the dough out to about 1/8 inch thick and cut it into strips roughly 3 inches wide and 5 inches long. Pinch each strip together in the center, make three slits down each side, and weave the strips into a flower shape, pinching the ends to seal.
    5. Heat the oil to 350 degrees F and fry the chebakia in small batches until deep golden brown, about 3 minutes. Drain on paper towels.
    6. Warm the honey in a wide pan until thin. Dip the hot chebakia in the honey, let the excess drip off, and set them on a tray to cool and set.

    💡 Chef tips & storage

    Keep the dough covered while you shape so it stays soft. Warm the honey until thin before dipping, and give each cookie a moment to drip so it does not end up sodden.

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    Recipe details

    Prep1 hr
    Cook20 min
    Servings12
    CategoryDessert
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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