Halwa Shebakia I

Halwa Shebakia I Recipe - Delicious Arabian Dessert

Region / culture: Arabia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 20

Introduction

Halwa Shebakia is a traditional Moroccan pastry that is popular during special occasions such as Ramadan and weddings. These sweet and crunchy cookies are made with a combination of flour, butter, sesame seeds, honey, and spices.

History

Halwa Shebakia has been a part of Moroccan cuisine for centuries, with its origins dating back to the medieval times. It is believed that the recipe was brought to Morocco by the Moors who settled in the region. Over the years, the recipe has evolved and become a staple in Moroccan households during festive occasions.

Ingredients

4 lb (1.81 kg) of flour
3 lb (1.36 kg) of butter
2 lb (907 g) of sesame seeds; plus additional toasted seeds for sprinkling
1 tbsp of dry yeast dissolved in 0.5 cup of water
20 g of gum arabic (optional)
1 tbsp of saffron stamens
0.5 lb (227 g) of smen (seasoned butter)
1 tbsp of ground cinnamon
1 qt (946 ml) of vegetable oil
1 qt (946 ml) of vegetable oil; for frying
10 lb (4.54 kg) of honey

How to prepare

Process all the ingredients, except the honey, in a food processor until a paste forms.
Take a walnut-sized piece of the paste and roll it out very thinly.
Using a metal cut-out, commonly found in Morocco and available in various designs, cut out cookies and allow them to rise for 15 minutes.
In batches, deep-fry the cookies in the remaining quart of oil over low heat until they turn brown.
Soak the cookies in honey for 15 minutes.
Remove from the honey and sprinkle with toasted sesame seeds.

Variations

Add orange blossom water or rose water for a floral flavor.
Use almonds or pistachios for added crunch.
Drizzle melted chocolate on top for a decadent twist.

Cooking Tips & Tricks

Make sure to roll out the dough very thinly to achieve the desired texture of the cookies.

- Deep-fry the cookies in batches over low heat to ensure even cooking and prevent burning.

- Soak the cookies in honey for the perfect balance of sweetness and crunchiness.

- Sprinkle toasted sesame seeds on top of the cookies for added flavor and texture.

Serving Suggestions

Halwa Shebakia can be served as a sweet treat with a cup of Moroccan mint tea or coffee.

Cooking Techniques

Deep-frying

- Rolling out dough

- Cutting out cookies

Ingredient Substitutions

Use ghee instead of smen (seasoned butter).

- Substitute vegetable oil with canola oil.

- Use maple syrup or agave nectar instead of honey.

Make Ahead Tips

Halwa Shebakia can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Arrange the cookies on a decorative platter and garnish with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Serve Halwa Shebakia with Moroccan mint tea or coffee for a delightful pairing.

Storage and Reheating Instructions

Store Halwa Shebakia in an airtight container at room temperature. Reheat in the oven at 300°F (150°C) for a few minutes to restore crispiness.

Nutrition Information

Calories per serving

Each serving of Halwa Shebakia contains approximately 300 calories.

Carbohydrates

Each serving of Halwa Shebakia contains approximately 45 grams of carbohydrates.

Fats

Each serving of Halwa Shebakia contains approximately 20 grams of fats.

Proteins

Each serving of Halwa Shebakia contains approximately 5 grams of proteins.

Vitamins and minerals

Halwa Shebakia is not a significant source of vitamins and minerals.

Alergens

Halwa Shebakia contains gluten, dairy, and sesame seeds.

Summary

Halwa Shebakia is a high-carb and high-fat dessert that should be enjoyed in moderation due to its calorie content.

Summary

Halwa Shebakia is a delicious Moroccan pastry that is perfect for special occasions. With its sweet and crunchy texture, it is sure to be a hit with your family and friends. Enjoy this traditional treat with a cup of tea or coffee for a delightful experience.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Halwa Shebakia. It was a hot summer day, and I was rummaging through an old recipe box that belonged to my great-grandmother. As I carefully flipped through the yellowed index cards, I stumbled upon a card with faded ink that simply read "Halwa Shebakia."

I had never heard of this dish before, but the name intrigued me. I could almost taste the sweetness and warmth just by saying the words out loud. I knew I had to learn more about this mysterious recipe.

I asked my grandmother if she knew anything about Halwa Shebakia, and her eyes lit up with excitement. She told me that it was a traditional Moroccan dessert made with honey, sesame seeds, and spices. She explained that it was often served during special occasions and holidays, loved for its unique combination of flavors and textures.

My grandmother had never made Halwa Shebakia herself, but she had heard stories of how it was made from her own mother. She told me that the recipe had been passed down through generations, and that each family had their own special twist on the dish.

Determined to learn more, I set out to uncover the secrets of Halwa Shebakia. I spent hours researching online, reading old cookbooks, and talking to friends who had traveled to Morocco. I wanted to understand the history and significance of this beloved dessert.

Finally, after weeks of preparation, I was ready to attempt making Halwa Shebakia for the first time. I gathered all the necessary ingredients – sesame seeds, flour, honey, butter, and an array of warm spices like cinnamon and cardamom. As I measured out each ingredient, I could feel the anticipation building.

I followed the instructions carefully, kneading the dough until it was smooth and elastic. I rolled it out into thin strips, twisted them into intricate shapes, and fried them until they were golden brown and crispy. The scent of toasted sesame seeds and sweet honey filled the air, drawing me in like a magnet.

After the Halwa Shebakia had cooled, I drizzled them with a generous amount of honey and sprinkled them with more sesame seeds. I couldn't wait to taste my creation, to experience the culmination of all my hard work and research.

As I took my first bite, I was transported to a world of exotic flavors and ancient traditions. The crunchy texture of the sesame seeds contrasted beautifully with the sticky sweetness of the honey, while the spices added a warm and comforting depth to the dish. It was unlike anything I had ever tasted before, a true masterpiece of culinary art.

I shared my Halwa Shebakia with my family and friends, watching as their faces lit up with delight and wonder. They marveled at the complex flavors and delicate balance of the dish, savoring each bite as if it were a precious gift.

And in that moment, I knew that I had uncovered a hidden gem in the world of cooking. Halwa Shebakia had captured my heart and soul, weaving a tapestry of flavors and memories that would stay with me forever. I was grateful for the journey that had led me to this recipe, for the knowledge and experience that I had gained along the way.

As I packed away the recipe card in my own collection, I knew that Halwa Shebakia would become a cherished tradition in my own family, a reminder of the power of curiosity and the joy of discovery. And I vowed to continue exploring the rich tapestry of culinary delights that the world had to offer, one recipe at a time.