Moroccan Dessert recipe


  • 1kg plain flour
  • 200g almond powder
  • 100g roasted and ground sesame seeds
  • 2 egg yolks
  • 2tbsp baker yeast
  • 2tbsp ground aniseed
  • 2tbsp cinnamon
  • 100g melted butter
  • 150ml olive oil
  • 100ml orange blossom water
  • Saffron and salt, a pinch each
  • 2kg honey
  • Oil for frying

Cooking Instructions

In a large container, put cinnamon, flour, almond, sesame, yeast, saffron, salt and aniseed and mix well.

In another container, mix egg, butter, olive oil and blossom water. Add the flour mixture to this mixture gradually, mixing constantly for at least 15 minutes to ensure that there are no lumps.

Divide the paste into 6 equal parts, roll out each part into a rectangle and cut each rectangle into smaller rectangles, cut each small rectangle into 6 strips, place each strip on top of each other, deep fry in batches in 180 C-hot oil till golden, drain and put it in the honey than decorate the chabakia with sesame seeds.

15 Mar 2011     1863 views     NON-Vegetarian       Pasta > Macaroni

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