During the month of March the Jewish holiday of Purim is celebrated.  Children dress up in costumes, sing songs and give baskets full of goodies to friends and family.  In Morocco, it is customary to make special honey deserts called Chabakia and to share them with friends and family over a nice cup of mint tea.

Serves 4 to 6.

Ingredients:

– 1 cup plus 1/4 cup sesame seeds, toasted

– 4 cups flour

– 1 package instant yeast

– Pinch of salt

– 3 tablespoon baking powder

– 1 teaspoon ground cinnamon

– 2 tablespoons olive oil

– 1 egg, beaten

– 2 tablespoon butter

– 1 teaspoon white vinegar

– 2 plus 3 tablespoons orange blossom water

– 3 cups vegetable oil

– 2 cups honey

Directions:

1. Blend one cup of the sesame seeds until finely ground.

2. In a large mixing bowl, combine the flour, yeast, salt, baking powder, cinnamon, and ground sesame seeds. Mix well.

3. Add the oil, egg, butter, vinegar, and 2 tablespoons of the orange blossom water to the mixture. Combine to make dough.

4. Knead by hand until the dough is smooth and elastic.

5. Cut the dough into six ball. Cover and set aside to rise (about 15 minutes).

6. Dust some flour on a baking sheet and roll out each ball of dough until it is 1/8 of an inch thick.

7.  Cut 12 4-inch squares from the dough. Using a pastry flute or a small knife, make 5 cuts lengthwise inside each square, leaving a 1/2-inch border from the end of each cut.

8.  Hold each side of the square. Twist the dough, join the ends, and pinch together.

9.  Gently fluff up the center strips by hand.

10. Warm the honey in a saucepan on very low heat and stir in the remaining 3 tablespoons of orange blossom water. Remove from the heat.

11. Heat the vegetable oil in a frying pan on medium heat.

12. Gently place the pastries in the oil and fry in batches until golden, turning each pastry to ensure all sides are even colored.

13. Remove with a slotted spoon and dip them in the honey mixture.

14. Place on a baking sheet and sprinkle with the remaining sesame seeds.

15. Serve on a platter.

 

Happy Purim!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

 

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