Chabakia

Summary

Ingredients

• 500g flour
• 1 egg (s)
• 2 tablespoon vinegar, white
• 1 teaspoon cinnamon powder
• 150 g sesame seeds
• 1 tablespoon anise, crushed
• 200 g almond (s), chopped
• 2 packs baking powder
• 50 g butter
• 50 ml olive oil
• 1 pinch (s) saffron
• 100 ml orange blossom water
• 1 kg honey
• Oil, for deep-frying
• Flour, for the work surface

Print Recipe Pin Recipe

Instructions

1. Toast the sesame seeds in a pan without fat.
2. Place the egg, vinegar, peeled and chopped almonds, cinnamon, crushed anise, 100 g sesame seeds, melted butter, olive oil and orange blossom water in a bowl. Beat the mixture with the whisk. Add baking powder, saffron and flour. Knead vigorously by hand until you get a firm and smooth dough. Roll into several large balls and let rest for 15 minutes.
3. Roll out the dough thinly with a rolling pin on a floured work surface. Use a pastry cutter to cut the dough into a large rectangle from which 6 small rectangles are cut.
4. In a small rectangle, make 6 parallel incisions with a pastry wheel, but not up to the edges. There should only be incisions, the dough should not be cut all the way through. Use your fingers to loosen the strips, press the edge together with your finger and let the strips protrude in the middle.
5. Prepare the other chabakia in the same way. Put in hot oil and fry until almost dark brown. Then lift out of the oil with a slotted spoon.
6. Immediately place the chabakia in a deep plate with honey and turn it with a spatula. Then drain in a colander. Sprinkle with the remaining sesame seeds.

Also Like