Friday, August 28, 2009




1bool sesame seeds, roasted and crushed.
1tsp cinnamon
1tsp saffron, dissolved in little water
1/2glass vinegar
150g butter
1tsp baker’s yeast
1pinch salt
1/2glass olive oil
2glasses warm water
2kg flour
4gains of gum Arabic
Half cup orange flower water
6kg honey
4little vegetable oil


Put the flour in a large bowl, make a well in the centre, and pour into it:
Sesame, cinnamon, saffron, vinegar, butter, yeast, salt, olive oil, water.
Mix the ingredients well together and knead energetically with the palms of the hands for 30min.
Roll the dough into balls the size of an orange .As you make them cover them with a plastic,N:B you should work in warm place .
Knead the dough balls in turn, roll them out and cut them with a pastry wheel into thin trips about 5inches long and 1inch wide .Take three strips and stick them together at one end, by squeezing them between the fingers.
Plait the bands together and stick the ends as you did the beginning .With two bands, stuck together at the end, you can make a twisted or knotted ribbon, or a bow.
In a saucepan put 6kg honey grains of gum Arabic and orange flower, bring it to boiling point three times ,keep the honey on a very low heat near the frying pan, in which you should now brown the cakes in boiling oil.
Take the cakes out of the oil with a strainer and drop them immediately into the honey where they must stay for a few moments
N:B do not pile them together in either the honey or the oil
Take them out of the honey with another strainer and drain them for a few seconds then arrange them on a dish and dust them immediately with roasted sesame seeds
We eat this cake with honey especially in Ramadan with Hahira soup
Ramadan moubarak said


Anonymous said...

I followed your recipe but I failed to make la chabbakiya - Some basic ingredient was missing
in the recipe.I wonder what it is.
This is truly an original recipe of chabbakiya without flour -
Ahya lalla, sou7aana Llaah !
Tabbet ! Yaak maa Ramadan dkhal 3liik ?

Touria said...

hmmmm i like griwech
thanks for sharing this recipe

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