Moroccan Chebakia
Moroccan Chebakia
Recipe

Chebakia

Chebakia is prepared on Rosh Hashanah, since it's syrup is sweet as honey, and mimouna. It is also prepared as part of the Hachnasat kallah mitzvah

Bringing in the bride (Hachnasat kallah) is a mitzvah, to be able to provide all that they need as their life as man and wife. Among other things, it is customary to give the bride something sweet the moment she leaves the mikvah as a blessing for a good and sweet life. When I got married, my mother was sick and in order to fulfill the mitzvah, my aunt prepared chebakia for me.

Ingredients for Chebakia

For the dough:

  • 4 cups (500 grams) flour
  • scant 1/2 cup (100 grams) margarine
  • 2 teaspoons (10 grams) baking powder 1 packet
  • 1 egg
  • 1 tablespoon vinegar
  • 1 tablespoon Sugar
  • 1 cup water

For the syrup:

  • 3 cups Sugar
  • 2 cups water
  • 1 slice lemon

Instructions

  • 1. Prepare the dough: knead together all the ingredients for the dough in a bowl until a soft dough is obtained. Cover the bowl and let it rest for about 15 minutes.

  • 2. In the meantime, prepare sugar syrup: put granulated sugar, water and the slice of lemon together in a small pot and bring to a boil. Cook at a gentle boil for a few minutes until the sugar is completely dissolved and the syrup thickens.

  • 3. Shape and fry: Heat oil for deep frying in a wide, deep pot. Remove the dough from the bowl, transfer it to a work surface and divide it into 4 equal parts (this way it will be more convenient to work with), roll each part into a sheet of dough about 1/4 inch (1/2 cm) thick. Make squares of about 4"x4" (10x10 cm) in size from each sheet (depending on the size of the wedge you want) using a fluted pastry roller.  

  • 4. With the roller, score each square with several slots lengthwise (not all the way, a frame must be left). Fold in half, and in half again, pinch the edges, roll the top edge into the middle slot to form a curled leaf.

  • 5. Fry in the hot oil and immediately dip in the syrup.

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This recipe was collected and documented by 69-year-old Dina Abitan with the help of Kochi Elgbasi, a volunteer of ‘Baim Latov’ – the volunteering organization of senior citizens, as part of the “Kitchen Tales” project.

Go to the Ungola recipe – Moroccan Purim bread with hard-boiled eggs – by Dina Avitan

For a video demonstration of how to roll the Chebakia

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