A traditional Middle Eastern pastry with a spiced almond and sesame filling wrapped in delicately rolled dough, deep-fried until crispy, then dipped in warm honey and topped with toasted sesame seeds. A beginner-friendly step-by-step recipe.
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Adapted from a video by Deli Cuisine
RECETTE DE CHEBAKIYA PARFAITE POUR LES DÉBUTANTS EXPLIQUÉE PAS À PAS ✅👩🏻🍳
sesame seeds, toastedfor garnish after honey dipping~100 gest.
Steps
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1
Toast 50 g of whole almonds in a dry skillet over medium heat without oil, until fragrant, about 5 minutes.
2
Place the toasted almonds, 100 g toasted sesame seeds, 10 g anise, and 6 g gum arabic into a food processor; blend until smooth and homogeneous.
3
Pour the mixture into a large bowl and add the sifted 500 g flour, a pinch of salt, ground cinnamon, and half a baking powder packet. Mix all dry ingredients well.
4
Steep saffron threads in 50 ml orange blossom water and set aside.
5
Heat 60 g butter in a pan until it turns golden brown and smells nutty, creating brown butter.
6
Once cooled, add 1 tbsp white vinegar, 60 ml sunflower oil, and 60 ml of the cooled brown butter to the mixture.
7
Strain the saffron-infused orange blossom water and add it to the mixture.
8
Mix everything together by hand, gradually adding 160 ml water in small portions until a soft, non-sticky dough forms. Adjust water amount as needed based on dough consistency.
9
Transfer dough to a work surface and knead for 2–3 minutes until well combined, then divide into 5 equal portions.
10
Shape one portion into a ball, then gently roll it out lengthwise into a thin sheet. Cover the remaining four portions with cloth.
11
Fold the rolled dough toward the center, fold the ends together, then fold in half again. Repeat with the remaining four portions.
12
Cover all folded dough portions with a clean cloth and let rest at room temperature for at least 30 minutes to relax the gluten.
13
Gently roll out the rested dough to the thinnest possible thickness.
14
Using a specialized fluting tool or wave cutter (available at Middle Eastern or butcher shops), trim the four edges, make four parallel cuts without reaching the end, then cut into rectangular strips.
15
To shape, insert fingers under every other cut strip, pinch the ends, flip, then gently fold and pinch the edges to create the final decorative form.
16
Let the shaped pastries dry slightly for 30 minutes before frying.
17
Deep-fry the pastries in hot oil until both sides are golden brown.
18
Immediately transfer the fried pastries to prewarmed honey and let them soak for a few seconds to a few minutes.
19
Transfer the honey-coated pastries to a cooling rack and immediately sprinkle with toasted sesame seeds.
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