CHABAKIA ARABE

INGREDIENTES

600 g flour
125 g almonds
100 g sesame
1 tablespoon chopped anise coffee
1/2 coffee spoon yeast (Royal)
1/2 spoon cinnamon coffee
A little bit of salt
50g butter, melted
Oil 50ml
A little crushed saffron and diluted two tablespoons orange blossom water
2 soup spoons of vinegar
The yolk of an egg
220ml of warm water
1 tablespoon fresh yeast coffee Baker
1 and 1/2 kg honey
3g gum arabic chopped
Sprinkle sesame sweets

PREPARATION

 

Then mix the flour with the salt, cinnamon, anise and crushed yeast. We make a hole in the center of the bowl and put fresh baker yeast dough with a little warm water to dilute it. Around, we have almonds, sesame oil, melted butter, saffron diluted in orange blossom water, vinegar and egg yolk.

Add the water little by little until you get a homogeneous mass, a manageable texture, knead well for 10 to 15 minutes.

Divide the dough into 4 or 5 balls and cover with a plastic bag.

We take the first ball , stretch it very flat with the roller, and starte cutting (with a wavy pizza cutter) 6cm or 7.5com boxes (which will form the edges of chebakia), and within each rectangle, cut 4 lines of 5cm. Each line must not exceed the edges.

After that done, heat the honey (not much) with arabic gum. Then turn off the heater and put the frying oil to heat.

Then fry the chebakias until they get golden brown and put them quickly in honey (they must be well soaked)

Finally, sprinkle with sesame seeds.