Ramadan is almost over and I could not help cooking the most traditional Moroccan cookie – Shebakia. It’s a sesame cookie, coated in honey, crunchy, chewy and very exotic! In two words – it’s quite one of a kind. Here I must warn you in case you are rushing Google for the recipe (which by the way are ample out there) – it’s NOT an easy and quick thing to make. Above all, it requires crafty hands and patience.
Honestly, I have NO idea how I had managed the task successfully, given my natural lack of both mentioned virtues. But this is the good news for you – you CAN do it, too!
I will not bore you with a very detailed step-by-step cooking process, so, I skip the dough mixing stage and jump straight to the fun part.
This is what I started with (well, almost):
This is how you begin shaping the Shebakia:
Don’t ask me to explain how exactly the cookie gains its lovely flower shape, but this is the result you are striving for:
When they become lovely deep golden color – dip them in hot honey (yes, I know, A LOT of honey and A LOT of oil – but trust me – TOTALLY worth it!):
When completely soaked in honey, take them beauties out and sprinkle with sesame seeds. Taram! Please welcome – Shebakia, the ultimate Moroccan sesame cookie!
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