Shebakia

الشباكية

“Rosette-shaped cookies drenched in honey and cinnamon.”

Prep 60 min · Cook 40 min · Serves 20–24 cookies · Difficulty Hard · Origin: Throughout Morocco

Golden, crispy pastries shaped in delicate rosette patterns, deep-fried, and immediately immersed in honey syrup with sesame seeds and cinnamon. Shebakia is the iconic cookie of Ramadan, though it's enjoyed year-round.

Ingredients · Serves 20–24 cookies

• all-purpose flour500g
• baking powder1 tbsp
• vegetable oil2 tbsp
• orange blossom water1 tbsp
• sesame seeds (ground)1 tbsp
• cinnamon1 tbsp
• salt¼ tsp
• warm water80ml
• Oil for deep frying
• honey400ml
• sesame seeds (for topping)2 tbsp
• cinnamon (for dusting)½ tbsp

The Recipe

1. 1.Mix flour, baking powder, salt, ground sesame, and cinnamon.
2. 2.Add oil and orange blossom water. Gradually add warm water, mixing into a soft dough.
3. 3.Knead for 5–10 minutes until smooth and elastic.
4. 4.Rest covered for 30 minutes.
5. 5.Roll dough very thin (about 2mm) on a floured surface.
6. 6.Cut into squares about 7cm × 7cm.
7. 7.Using a shebakia mold or a fork, press each square into a rosette shape.
8. 8.Heat oil to 180°C. Fry shebakia 2–3 at a time until puffed and pale gold (about 2 minutes per side). Don't let them brown.
9. 9.Using a slotted spoon, immediately transfer to a dish of warm honey. Turn to coat all sides.
10. 10.Remove to a plate, dust with cinnamon and sesame seeds while still warm.

Chef's Tips

• A shebakia mold is ideal but a fork works reasonably well.
• The dough must be thin — roll multiple times if needed.
• Timing is critical: fry until puffed but not browned, then immediately into honey.
• Shebakia keeps for up to 2 weeks in an airtight container.