Khabakia

Ingredients for 1 servings:

• 500 g flour
• 1 egg(s)
• 2 tbsp white vinegar
• 1 tsp cinnamon powder
• 150 g sesame seeds
• 1 tbsp anise, crushed
• 200 g almonds, chopped
• 2 packets of baking powder
• 50 g butter
• 50 ml olive oil
• 1 pinch(s) of saffron
• 100 ml orange blossom water
• 1 kg honey
• Oil for frying
• Flour , for the work surface

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

typical Moroccan pastries, especially during Ramadan

Roast the sesame seeds in a pan without fat. Combine the egg, vinegar, peeled and chopped almonds, cinnamon, crushed anise, 100g sesame seeds ground in a food processor, melted butter, olive oil, and orange blossom water in a bowl. Whisk the mixture. Add the baking powder, saffron, and flour. Knead vigorously by hand until a firm and smooth dough forms. Roll into several large balls and let rest for 15 minutes. On a floured surface, roll out the dough thinly with a rolling pin. Use a pastry wheel to cut the dough into a large rectangle, from which you cut 6 smaller rectangles. For a small rectangle, use a pastry wheel to make 6 parallel slits, but not all the way to the edges. These should only be slits; do not cut all the way through the dough. Use your fingers to separate the strips, press the edges together with your finger, and leave the strips sticking out in the middle. Prepare the other chabakia in the same way. Place in hot oil and fry until almost dark brown. Then remove from the oil with a slotted spoon. Immediately place the chabakia in a deep dish with honey and toss with a spatula. Then drain in a colander. Sprinkle with the remaining sesame seeds.