Introduction
Chebakia, also known as Mkharqa, is a beloved Moroccan pastry traditionally enjoyed during Ramadan, weddings, and special occasions. This intricate, flower-shaped treat is made by folding dough into a beautiful design, frying it to golden perfection, and soaking it in a fragrant honey syrup. The result is a crispy, sweet, and aromatic dessert that’s impossible to resist.
Our gluten-free version of Chebakia replaces traditional wheat flour with a one-to-one gluten-free flour blend, making it accessible to those with gluten sensitivities or celiac disease. While working with gluten-free dough can be a bit more delicate, the end result is just as delicious and visually stunning. The addition of toasted sesame seeds, ground almonds, and aromatic spices like cinnamon and anise gives this treat a unique flavor profile that’s both exotic and comforting.
Chebakia is more than just a dessert; it’s a labor of love. The process of shaping the dough, frying it, and soaking it in honey is a time-honored tradition that brings families together. Whether you’re celebrating Ramadan, hosting a dinner party, or simply craving something sweet, this gluten-free Chebakia recipe is sure to impress.
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 20-25 pieces | 2 hours | 180 kcal per piece | Dessert, Ramadan, Special Occasions |
Ingredients
For the Dough:
- 4 cups one-to-one gluten-free flour
- 2 1/2 teaspoons xanthan gum
- 3/4 cup blanched almonds, finely ground
- 3/4 cup toasted sesame seeds, finely ground
- 1/4 cup melted butter, cooled
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground anise
- 1 egg yolk
- A small pinch of mastic gum
- 1/4 teaspoon granulated sugar
- 1/2 teaspoon saffron threads, crumbled
- 2 tablespoons cornstarch (for rolling)
- 1/2 to 3/4 cup water (adjust as needed)
For the Saffron Mixture:
- 1/2 cup water
- 1/4 cup white vinegar
- 1/2 cup orange blossom water
For Frying:
- Oil for frying (enough to fill a deep pot)
For the Honey Syrup:
- 2 cups honey
- 1 tablespoon orange blossom water
For Garnish:
- Toasted sesame seeds
Step-by-Step Instructions
Step 1: Grind Almonds and Sesame Seeds
- In a high-powered blender or food processor, grind the blanched almonds and toasted sesame seeds separately until they form a fine powder. Set aside.
Step 2: Prepare the Mastic Gum
- In a mortar and pestle, combine the mastic gum and granulated sugar. Grind until the mixture becomes a fine powder.
Step 3: Combine Dry Ingredients
- In a large mixing bowl, combine the gluten-free flour, xanthan gum, ground almonds, ground sesame seeds, mastic gum mixture, salt, baking powder, cinnamon, and anise. Mix well.
Step 4: Add Wet Ingredients
- Add the melted butter, vegetable oil, and egg yolk to the dry ingredients. Mix until the mixture resembles coarse sand.
Step 5: Rest the Dough
- Cover the dough mixture with a kitchen towel and let it rest for 30 minutes. This allows the flour to absorb the liquid and makes the dough easier to work with.
Step 6: Prepare the Saffron Mixture
- In a small pot, combine the water, white vinegar, and orange blossom water. Add the crumbled saffron threads and bring to a light simmer. Turn off the heat and let the saffron steep while the dough rests.
Step 7: Knead the Dough
- Add the cooled saffron mixture to the dough and knead for 7-8 minutes. If the dough feels dry, add more water, 1 tablespoon at a time, until it becomes smooth and pliable. (Note: Gluten-free dough may require up to 3/4 cup of additional water.)
Step 8: Divide and Rest Again
- Divide the dough into four equal parts. Wrap each portion in plastic wrap and let it rest for another 15 minutes.
Step 9: Roll and Fold
- Roll out one portion of dough to about 1/4-inch thickness. Sprinkle lightly with cornstarch.
- Fold the dough into quarters, then roll it out again. Repeat this process 2-3 times to create layers. Wrap the dough in plastic wrap and let it rest for 15 minutes. Repeat with the remaining dough portions.
Step 10: Roll Thinly and Cut
- Roll out one portion of dough as thinly as possible (about 1/16-inch thick for regular dough; gluten-free dough may be slightly thicker).
- Use a Chebakia cutter or a fluted rotary cutter to cut squares with four lines in the middle, creating five strips connected at the top and bottom.
Step 11: Shape the Chebakia
- Carefully lace your fingers through the first, third, and fifth strands. Pinch the two outer corners together, then fold the final strand over everything and pinch the top and bottom corners to bring it together. Repeat with the remaining dough.
Step 12: Fry the Chebakia
- Heat oil in a deep pot to 365°F (185°C). Carefully place the Chebakia into the hot oil and fry for about 5 minutes, or until deep golden brown. Work in batches to avoid overcrowding the pot.
Step 13: Soak in Honey
- In a large bowl, mix the honey and orange blossom water. Immediately soak the fried Chebakia in the honey mixture for 1-2 minutes, ensuring they are fully coated.
Step 14: Drain Excess Honey
- Transfer the honey-soaked Chebakia to a colander placed over a bowl to drain off excess honey.
Step 15: Garnish
- Sprinkle the Chebakia with toasted sesame seeds while they are still sticky from the honey.
Tips for Success
- Handle the Dough Gently: Gluten-free dough is more delicate than traditional dough, so work carefully when rolling and shaping.
- Maintain Oil Temperature: Keep the oil at a consistent 365°F (185°C) to ensure even frying and prevent oil absorption.
- Use a Thermometer: A candy or frying thermometer is essential for monitoring the oil temperature.
- Soak Immediately: Soak the Chebakia in honey as soon as they come out of the oil to ensure they absorb the syrup properly.
Variations
- Nut-Free Version: Replace almonds with sunflower seeds or omit them entirely.
- Spiced Honey: Add a pinch of cinnamon or cardamom to the honey mixture for extra flavor.
- Vegan Option: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the egg yolk.
Serving Suggestions
- Serve Chebakia as a dessert with Moroccan mint tea or coffee.
- Package them in decorative boxes for gifting during Ramadan or special occasions.
Storage
- Store Chebakia in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze them in a single layer and thaw at room temperature before serving.
Nutrition Information (Per Piece)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 180 kcal | 9% |
| Total Fat | 8g | 10% |
| Saturated Fat | 2g | 10% |
| Carbohydrates | 25g | 8% |
| Fiber | 2g | 7% |
| Protein | 3g | 6% |
Cost Estimation
- Gluten-Free Flour: $3.00
- Almonds & Sesame Seeds: $4.00
- Spices & Saffron: $5.00
- Honey & Orange Blossom Water: $4.00
- Total Cost: 16.00(16.00(0.64 per piece)
See Also
- The History of Chebakia
Harira – The famous Moroccan Soup - Health Benefits of Sesame Seeds (Healthline)
Did You Try This Recipe?
We’d love to hear how your gluten-free Chebakia turned out! Leave a comment below and share your experience. Don’t forget to follow us for more delicious gluten-free recipes! 🍯✨
