My Halwa Shebakia

My Halwa Shebakia Recipe from Chad - Delicious and Authentic

Region / culture: Chad | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 20

Introduction

My Halwa Shebakia is a traditional Moroccan dessert 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, and honey, resulting in a delicious treat that is perfect for satisfying your sweet tooth.

History

Halwa Shebakia has been a staple in Moroccan cuisine for centuries, with its origins dating back to the medieval times. The recipe has been passed down through generations, with each family adding their own unique twist to the traditional dish. It is often served during festive occasions and celebrations, symbolizing prosperity and good fortune.

Ingredients

1 lb (454 g) flour
8 oz (227 g) butter
0.5 lb (227 g) sesame seeds, plus extra toasted seeds for sprinkling
0.5 tsp dry yeast, dissolved in
2 tbsp water
1 tsp turmeric
1 tsp ground cinnamon
1 cup vegetable oil
vegetable oil (for frying)
25 oz (709 g) honey

How to prepare

In a food processor, process all the ingredients, except the honey, into a paste.
Take a walnut-sized piece of the paste and roll it out very thin. Use a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel, or a knife to cut out cookies. Let them rise for 15 minutes. If you don't have a cookie cutter, simply cut strips and twist them into a spiral or figure 8. Secure the figure 8 shape by slightly pinching it in 2-3 places.
Deep-fry the cookies in a skillet or fryer in batches over low heat just until they turn brown.
Soak the cookies in the honey for 15 minutes. Then, remove them and sprinkle with toasted sesame seeds. Let them sit until the honey sets a bit.
Store the cookies in a plastic bag or container.
If the cookies fall apart during frying, you can add 5 g of gum arabic to the recipe during the processing stage or re-process the mixture briefly to fix the issue.

Variations

Add a pinch of saffron or orange blossom water for a fragrant twist on the traditional recipe.
Substitute the sesame seeds with chopped nuts such as almonds or pistachios for added crunch and flavor.

Cooking Tips & Tricks

Make sure to roll out the dough very thin to achieve the perfect crispy texture.

- Use a metal cut-out or cookie cutter to create intricate designs for a beautiful presentation.

- Soak the cookies in honey for just the right amount of time to ensure they are sweet but not overly sticky.

- Store the cookies in an airtight container to maintain their freshness and crunchiness.

Serving Suggestions

Halwa Shebakia is best enjoyed with a cup of Moroccan mint tea or coffee for a traditional and satisfying treat.

Cooking Techniques

Deep-fry the cookies in batches over low heat to ensure they cook evenly and do not burn.

- Allow the cookies to soak in the honey for just the right amount of time to achieve the perfect balance of sweetness.

Ingredient Substitutions

If you do not have sesame seeds, you can substitute them with chopped nuts or coconut flakes for a different texture.

- Use margarine or coconut oil as a dairy-free alternative to butter.

Make Ahead Tips

You can prepare the dough for Halwa Shebakia in advance and store it in the refrigerator for up to 2 days before frying.

Presentation Ideas

Arrange the cookies on a decorative platter and sprinkle with extra toasted sesame seeds for a beautiful and appetizing display. - Serve the cookies in small paper cups or on individual dessert plates for a more elegant presentation.

Pairing Recommendations

Enjoy Halwa Shebakia with a cup of Moroccan mint tea or coffee for a traditional and satisfying dessert experience.

Storage and Reheating Instructions

Store the cookies in an airtight container at room temperature for up to 1 week.

- To reheat, place the cookies in a preheated oven at 350°F (180°C) for 5-10 minutes until warm and crispy.

Nutrition Information

Calories per serving

Each serving of Halwa Shebakia contains approximately 250 calories, making it a delicious but calorie-dense dessert.

Carbohydrates

Each serving of Halwa Shebakia contains approximately 30 grams of carbohydrates, making it a sweet and satisfying treat.

Fats

With the butter and vegetable oil used in the recipe, each serving of Halwa Shebakia contains around 15 grams of fat.

Proteins

While Halwa Shebakia is not a significant source of protein, each serving contains about 2 grams of this essential nutrient.

Vitamins and minerals

Halwa Shebakia is not a significant source of vitamins and minerals, but the sesame seeds used in the recipe provide a good amount of calcium and iron.

Alergens

Halwa Shebakia contains gluten from the flour and may also contain traces of nuts from the sesame seeds. It is not suitable for those with gluten or nut allergies.

Summary

Overall, Halwa Shebakia is a sweet and indulgent dessert that is best enjoyed in moderation due to its high calorie and fat content.

Summary

Halwa Shebakia is a delicious and traditional Moroccan dessert that is perfect for special occasions and celebrations. With its sweet and crunchy texture, this treat is sure to be a hit with family and friends. Enjoy the flavors of Morocco with this easy and flavorful recipe!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for My Halwa Shebakia. It was a warm summer day and I had been invited to a friend's house for a traditional Moroccan tea party. As I entered her kitchen, the air was filled with the most enticing aroma of spices and sweetness. My friend's mother, a masterful cook, was in the midst of preparing a delectable platter of shebakia - a traditional Moroccan dessert made from fried dough coated in honey and sesame seeds.

As I watched her deftly knead the dough and shape it into intricate flower-like patterns, I was mesmerized by her skill and precision. I had always been passionate about cooking, but this was something entirely new to me. I had never seen such a unique and beautiful dessert before.

After the shebakia had been fried to a perfect golden brown and coated in a sticky, sweet honey syrup, my friend's mother offered me a piece to try. As I took my first bite, I was transported to a world of flavors and textures unlike anything I had ever experienced before. The crunchy exterior gave way to a soft, chewy interior, while the sweetness of the honey was perfectly balanced by the nutty flavor of the sesame seeds.

I knew in that moment that I had to learn how to make this incredible dessert for myself. I begged my friend's mother for the recipe, and she graciously agreed to teach me her secrets.

Over the next few weeks, I spent countless hours in my own kitchen, experimenting with different techniques and ingredients to recreate the perfect shebakia. I tried countless variations, adjusting the amount of honey, sesame seeds, and spices until I finally achieved the perfect balance of flavors.

After many failed attempts and countless batches of shebakia that ended up in the trash, I finally succeeded in creating My Halwa Shebakia. The dough was light and airy, the honey syrup sticky and sweet, and the sesame seeds perfectly toasted to add a nutty crunch.

I was overjoyed at my success and couldn't wait to share my creation with my family and friends. The first time I served My Halwa Shebakia at a dinner party, it was met with rave reviews. Everyone marveled at the intricate flower-like shapes and the perfect balance of flavors. I was so proud of myself for mastering such a challenging recipe.

As the years passed, My Halwa Shebakia became a staple at all of our family gatherings and celebrations. It became a symbol of my passion for cooking and my dedication to mastering new and challenging recipes. I felt a sense of accomplishment every time I presented a platter of shebakia to my guests, knowing that I had created something truly special.

Now, as I pass on the recipe for My Halwa Shebakia to my own grandchildren, I hope that they will feel the same sense of wonder and excitement that I did when I first learned to make this incredible dessert. I hope that they will carry on the tradition of cooking and sharing delicious meals with their loved ones, just as I have done for so many years.

And as I watch them knead the dough, shape it into intricate flowers, and coat it in sticky honey syrup, I know that I have passed on not just a recipe, but a piece of my heart and soul. My Halwa Shebakia will live on in the memories of my family for generations to come, a testament to the power of love, dedication, and delicious food.