Chebakia bachnikha “Moroccan pastry”


Ingredients (8 people):

1kg of white flour
125g of butter
1/2 sachet of yeast
1/2 sachet of vanilla sugar
2 cases of vinegar
1/2 teaspoon of orange blossom water (7.5cl)
A pinch of salt
1/2 teaspoon of milk (7.5 cl)
Oil for frying
Honey for the topping (about 1kg)
200g of blanched almonds, grilled and coarsely ground.


1 / In a large bowl mix: flour, butter, yeast, vanilla sugar, vinegar, orange blossom water and milk. The dough should stay very very firm so that you can work it with the dough machine. It will work for at least 30 minutes. It’s quite long .. But the result is really worth it.

2 / Form pudding with the dough and lower it roughly with your hands. Pass the dough in the dough machine as if to make lasagna to have long strips of very very fine dough. It will be necessary each time to adjust the notch of the pulp machine to refine it to the maximum.

3 / Then pass your strips of pasta in the cut as if to make spaghetti. It will be necessary to keep the spaghetti of dough at the exit so that they do not break. Place the spaghetti on the work surface. Cut 5 cm rectangles (you can cut them longer if you want to have wider chebakia). Pinch each end of each rectangle. Put your chebakia on an oiled tray and cover with plastic film.

4 / Heat the honey in a saucepan with 2 cases of orange blossom water.

5 / Fry your Chebakia Bachnikha in a hot oil bath. Drain and immerse in honey. Drain and sprinkle with roasted almonds.

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