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How to Make Chebakia - Mkharka (Moroccan Sesame and Honey Cookies)

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Make the Chebakia Dough
How to Make Chebakia - Mkharka (Moroccan Sesame and Honey Cookies)

Make the dough, divide it and leave it to rest

Photo © Christine Benlafquih

See the Chebakia Recipe for the full list of ingredients.

The recipe calls for a large amount of golden unhulled sesame seeds. Ahead of time, pick through them to remove dirt and debris, and then toast them in a 400° F (200° C) for 10 to 15 minutes. Allow them to cool before proceeding with making the dough.

To make the dough, grind a bowlful of the toasted sesame seeds until they're powdery and moist. Blend them with the dry ingredients, then add the remaining wet ingredients and mix with your hands to form a dough. You want the dough to be firmer than bread dough but pliable. (A good example might be the texture and firmness of Play Dough.) Add more flour if necessary to achieve this.

The dough then needs to be kneaded by hand for seven or eight minutes, or in a mixer with a dough hook for four or five minutes. In the photo above, we mixed the dough by hand in the bowl of our stand mixer, and then used the mixer to knead the dough.

Divide the dough into four portions, shape each into a smooth mound, and place the dough in a plastic bag to rest for 10 to 15 minutes.

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