Welcome to Flavorscape! Today, I’ll share with you the ultimate recipe for Chabakia – a sweet Moroccan treat that’s crispy, honey-soaked, and beautifully shaped. This recipe is beginner-friendly, ensuring perfect results every time. Let’s dive in!

Ingredients

Dry Ingredients:

• 1 kg (2.2 lbs) all-purpose flour (sifted)
• A pinch of salt
• 1 tbsp ground cinnamon
• 1 tbsp anise seeds (ground and sifted)
• 1 cup roasted sesame seeds (finely ground)
• ½ cup finely ground almonds

Wet Ingredients:

• 180 ml (just under 1 cup) vegetable oil
• 180 ml (just under 1 cup) melted butter (clarified for best results)
• ½ cup (90 ml) white vinegar
• 1 ¼ cups (250 ml) orange blossom water
• A small pinch of ground mastic gum (optional, for added aroma)

Other Ingredients:

• 1 small egg yolk
• ½ tsp baking powder
• A few drops of food coloring (optional, for aesthetic appeal)
• Vegetable oil (for frying)
• Thick honey (for soaking)
• Roasted sesame seeds (for garnish)

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, salt, cinnamon, anise seeds, ground sesame seeds, and ground almonds.
2. Add the oil and clarified butter. Mix thoroughly until the ingredients are well incorporated.
3. Gradually add the orange blossom water, vinegar, and a pinch of mastic gum (if using).
4. Knead the dough lightly until smooth and well combined. Avoid over-kneading to keep the dough light.
5. Divide the dough into 5 portions, wrap each in plastic wrap, and let it rest for 10 minutes.

Step 2: Shape the Chabakia

1. Roll out one portion of dough on a lightly floured surface to a thin layer.
2. Use a special Chabakia cutter or a knife to create rectangles with slits. Gently weave and fold the strips into a flower-like shape.
3. Repeat with the remaining portions, keeping the unused dough covered to prevent drying.

Step 3: Fry the Chabakia

• Heat vegetable oil in a deep frying pan over medium heat until hot but not smoking.
• Fry the Chabakia in batches. Turn them frequently to ensure even cooking. Fry until golden brown.
• Remove with a slotted spoon and drain excess oil.

Step 4: Soak in Honey

1. Warm the honey slightly to make it easier to work with. Add a splash of orange blossom water for extra flavor.
2. Submerge the fried Chabakia in the warm honey for a few minutes to soak up the sweetness.
3. Remove and place on a rack to allow excess honey to drip off.

Step 5: Garnish and Serve

1. Sprinkle the Chabakia with roasted sesame seeds while still sticky.
2. Allow them to cool completely before storing or serving.

Additional Tips for Success

• Consistency Matters: Ensure the dough is neither too soft nor too firm. Add small amounts of flour or liquid as needed to achieve the perfect texture.
• Shape Practice: Don’t worry if the shaping isn’t perfect at first. Practice makes perfect!
• Honey Temperature: Avoid overheating the honey as it can alter its flavor and texture. Just warm it enough for easy coating.

Storage Tips

Short-Term: Store Chabakia in an airtight container at room temperature for up to a week.

Long-Term: Place layers of Chabakia in a freezer-safe container, separated by parchment paper. Freeze for up to a year. Defrost and enjoy as needed.

Why You’ll Love This Recipe

• Beginner-Friendly: Detailed steps ensure perfect results.
• Soft and Chewy: No need for excessive kneading.
• Authentic Flavor: A delightful blend of spices and orange blossom water.
• Visual Appeal: The intricate shapes and golden finish make them a showstopper for any occasion.

Give this Chabakia recipe a try, and don’t forget to share your creations! If you have any questions, leave a comment below. For more delicious recipes, subscribe to Flavorscape. Happy cooking!