Healthy baked chebakia

Ingredients

• 360 gwholemeal flour, type T150
• 80 gcornflour
• 75 golive oil
• 75 gmelted butter
• 165 gground toasted almonds
• 170 gground toasted sesame seeds
• 3 tablespoons (45 ml)toasted sesame seeds
• 8 pieces (optional)gum arabic
• 1½ tablespoons (22.5 ml)ground anise
• 1½ tablespoons (22.5 ml)ground fennel
• 1 tablespoon (15 ml)cinnamon
• ½ teaspoon (2.5 ml)salt
• 6 gbaking powder
• A few strandssaffron, dissolved in a little orange blossom water
• 1egg yolk
• 1 tablespoon (15 ml)white vinegar
• 200 g, more or less depending on how much the flour absorbsorange blossom water
• 1egg white
• 1 pinchsalt
• To tasteflaked or baton-cut almonds
• 400 gflower honey
• OptionalDamask rosebuds

Instructions

1. 1

   Combine dry ingredients

   Put the wholemeal flour, cornflour, ground almonds and ground sesame in a stand-mixer bowl or a large mixing bowl. Add the cinnamon, anise, fennel, baking powder, toasted sesame seeds and gum arabic, crushed with a little of the salt, then mix.

2. 2

   Add the fats

   Pour in the melted butter and olive oil. Mix for 2–3 minutes so the fats are evenly worked through the dry ingredients.

3. 3

   Make the dough

   Add the saffron dissolved in orange blossom water, the egg yolk and the white vinegar. Mix while gradually adding the orange blossom water until the dough is smooth and cohesive but still firm enough to roll out.

4. 4

   Adjust the dough

   If the dough does not come together, add more orange blossom water. If it seems too soft, add a little flour.

5. 5

   Rest the dough

   Divide the dough into two portions, one of 700 g and one of 500 g. Cover both with cling film and refrigerate for 10 minutes.

6. 6

   Shape the squares

   Take the 700 g portion from the fridge and roll it out, or press it by hand, directly into an oiled 36 × 25 cm rectangular oven dish. Put the other portion in a smaller dish in the same way.

7. 7

   Brush and garnish

   Cut the dough into 5 × 5 cm squares. Beat the egg white with a pinch of salt and brush it over the dough, then scatter over flaked or baton-cut almonds. Cut along the squares again to define them, and repeat with the remaining dough.

8. 8

   Bake the chebakia

   Bake in a preheated fan oven at 170°C for 18–20 minutes.

9. 9

   Pour over honey

   When the chebakia are nicely golden, remove them from the oven and immediately pour over the flower honey.

10. 10

    Rest and store

    Leave the pastries for at least 3 hours so they can absorb the honey before removing them from the dishes. Garnish with rosebuds or petals, then arrange the chebakia in an airtight container.

What is chebakia?

Chebakia is a Moroccan pastry associated with festive occasions, especially Ramadan and Eid. Its familiar flavours include sesame, warming spices, orange blossom and honey.

This version is baked rather than fried and is made in trays, cut into squares and finished with honey. The combination of ground nuts and seeds gives the pastry a rich, fragrant base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 0g protein, 0g carbs, 0g fat.

The recipe’s supplied nutrition figures are listed as 355 kcal per serving, with protein, carbohydrate and fat shown as 0 g; those macro values do not reflect the ingredients. In the recipe itself, flour and cornflour contribute carbohydrates, while olive oil, butter, almonds, sesame and honey contribute much of the energy; almonds and sesame also provide some protein. Serve a small piece alongside fruit or another fresh item to balance a festive plate.

A firm dough matters

Flour: the wholemeal T150 flour and cornflour form the structure, while ground almonds and sesame add richness and flavour.

Liquid: add the orange blossom water gradually, since the recipe notes that the flour’s absorption can vary. Aim for a smooth, cohesive dough that is firm rather than supple.

Build the spice flavour

Warm spices: anise, fennel and cinnamon bring the characteristic aromatic profile. Toasted sesame and almonds deepen it with nutty notes.

Fragrance: saffron is dissolved in orange blossom water before it goes into the dough, helping distribute its flavour. Gum arabic is optional, so the dough can be made without it.

Cut and finish neatly

First cut: divide the dough between the two dishes and cut it into 5 cm squares before brushing with salted egg white. Add the sliced or baton-cut almonds, then cut along the squares once more to sharpen their outlines.

Even pieces: keeping the squares similar in size helps them bake at a similar rate. The method uses a larger 36 × 25 cm dish for the 700 g portion and a smaller one for the 500 g portion.

Watch the colour

Bake: cook the trays in a preheated fan oven at 170°C for 18–20 minutes. The recipe’s cue is a nicely golden colour.

Honey: pour the flower honey over the pastries as soon as they come out of the oven. Allow at least 3 hours for it to soak in before taking the squares out.

Plan the timing

The stated total time is 50 minutes, including a 10-minute chill and 18–20 minutes in the oven. The finished pastries also need a separate minimum 3-hour rest in the honey before they are removed from the dishes.

For serving at an event, bake and soak them well ahead, then garnish with rosebuds or petals when arranging them.

Serving ideas

Serve the chebakia as a small sweet with mint tea or coffee, or include them on a festive dessert table. Their honeyed, spiced flavour is rich, so small pieces can work well alongside fresh fruit.

The almonds and rose garnish add a finishing touch, but the rosebuds are optional. Store the finished pastries in an airtight container as directed.

Recipe notes & tips

• Add the orange blossom water gradually so the dough stays firm enough to roll or press into the dishes.
• If gum arabic is used, crush it with a little salt before mixing it into the dry ingredients.
• Oil both oven dishes before pressing in the dough.
• Cut through the squares again after adding the almonds to make the outlines clearer.
• Pour the honey over the pastries immediately after baking, while they are hot.
• Leave the chebakia in the honey for at least 3 hours before removing them.

Variations

• Skip the gum arabic: leave it out, as it is optional in the recipe.
• Change the garnish: use flaked almonds or baton-cut almonds on top.
• Add rose: finish the pastries with Damask rosebuds or petals, or omit them.
• Adjust the liquid: add orange blossom water a little at a time to suit the flour.
• Use the smaller batch first: bake the 500 g portion in a smaller dish alongside the larger tray.

Common mistakes to avoid

• Soft dough: add a little flour if the dough feels too soft to roll out.
• Crumbly dough: add more orange blossom water if it will not come together.
• Too much liquid at once: add the water gradually so the dough does not become overly soft.
• Blunt square edges: recut the outlines after scattering on the almonds.
• Removing too soon: wait at least 3 hours so the pastries can absorb the honey.

How to store

Once the honey has been absorbed and the pastries are garnished, keep the chebakia in an airtight container. The recipe does not specify a storage duration or reheating method.

Frequently asked questions