Chebakiya-Griwech الشباكية Ramadan Special

 

Here is the famous Moroccan Chebakiya or Griwech,

which is present in every house and on

every table during the month of Ramadan.

I personally eat them with Harira soup HERE.

In Ramadan, you can smell Chebakiya in every

  street of Morocco. However, it is not limited just 

for Ramadan, you can eat them during any time of the year.

I post you the video at the end of the article

 

I reposted the recipe for you because I wanted

to show you the steps to make Chebakiya.

It is very important to indicate that it is necessary

 to sift all the dry ingredients, if not the dough

will tear while you form Chebakiya.

First you will need these pastry Roulette

or these cutters specially for  Chebakiya.

Knead the dough well and cut it in 4,

wrap them in a foil and place them in the refrigerator. 

  the pastry form of Chebakiya are sold in

various forms, small and large, I know that

you're going to ask me where I bought them,

well as usual in Morocco .

Attention: it is necessary to flatten the dough well,

because the dough contains yeast, this means

Chebakiya is going to rise while cooking. 

You will have 5 strips. 

You take number 1, 3 and 5  without cutting the square. 

Place your finger in the inside  of these three strips. 

  Then you take both ends:

The end which is at the top and the other which is below.

  Bring  them together in the inside and pulling them through.

  Open Chebakiya to give to it

a flower shape.

 Place Chebakiya on a baking sheet. Work all the dough so.

Deep-fry them as soon as you finish

forming Chebakiya. 

This honey is home-made, I already 

posted the recipe and the video ICI

  Let Chebakiya absorb the honey a few 

min before draining it.

  Sprinkle with sesame seeds

or crushed almonds.

The video