Halwa Shebakia - Special Ramadan Sesame Cookies
Moroccan cookies of sesame seeds and honey, perfumed with turmeric and cinnamon and deep-fried until golden. Finish with toasted sesame seeds.
1 hr 35 min · Serves 30 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 35 min · 95 min total
- medium
- 1
In a food processor process all the ingredients, except the honey, into a paste. Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes.
- 2
Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown.
- 3
3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit.
- 4
Store in a plastic bag or container. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
