Welcome to our very first video!
Today we’re making a traditional moroccan recipe, Chebekia.
We made the recipe as written below but you can half or quarter this recipe depending on how much you’d like to make.
Recipe:
Flour : 4 kilo
Ground almond: 560 gram
Ground sesame: 610 grams
Fennel seeds: 80 grams
Cinnamon: 40 grams
Salt: 6 grams
Arabic Gum with a pinch of sugar: 9 gram total
Baking powder: 75 grams
Eggs: 4, 50 grams each
Melted, cooled butter: 340 grams; after cooking only 270
Sunflower oil: 290 grams
Yeast: 7 grams activated in 100 grams water
Saffron: a pinch (optional) with hot water
Orange blossom water: 245 ml
Water: 800 to a 1000 ml
Divide dough into 165 gram pieces
Oil for frying 1,5 to 2 liters
Honey for dipping: 6-10 kilo
Toasted sesame seeds for sprinkling: 300 grams
Tool list:
Pasta roller thickness 5
Rolling pin
Wheel cutter serrated
Parchment paper
Baking sheets
Two pans
Spider strainer
Colander + large bowl beneath it
Background music by: Nuran Asani – Medina background nasheed.
welcome to me’s kitchen today we’re making sheia Sheeka is a traditional Moroccan Suite that we make every single year before the start of the Ramadan the full recipe will be in the description Box start off with your flour in a large bowl to this add your ground almonds add all of your ground sesame [Music] seeds [Music] add your ground fennel [Music] seeds your ground cinnamon and [Music] salt and your Arabic gum ground with a pinch of [Music] sugar mix everything together until fully Incorporated add your baking powder mix this in as well add in all of your [Music] eggs your melted and cooled [Music] butter and all of your [Music] oil mix this into a fine [Music] crumb add in your activated yeast your steeped saffron and a full bottle of orange blossom [Music] water mix this all [Music] in [Music] start off by adding half of your water we’ll add more water as [Music] needed as you can see there’s still a lot of dry flour flour so we’re going to add some more water we’re looking for a soft and supple dough it shouldn’t be too dry or [Music] [Music] tough once your dough is fully mixed we’re going to separate it into four equal pieces then we can easily need knad them once your dough looks like this it’s fully needed we’re going to place it into a plastic bag and let it rest for half an hour cover your table with parchment paper this is where the sheca will be drying once your dough has rested separate it into equal pieces of 165 G each shape these slightly oval and leave them to rest for another 15 minutes after a second rest start by rolling out your first [Music] piece make sure to roll your dough thin enough so it doesn’t rip inside of the P roller pass it through your pasta roller on thickness five make sure to cut off the side pieces and the top piece so that every side has a serrated edge cut your dough into five to six equals [Music] stps where starting in the center and rolling outwards make sure to press the end piece firmly in the middle so it doesn’t separate whilst frying keep repeating this process until all of your strips have been [Music] rolled after rolling your sheia place them on tray so you can easily transfer the sheia to the [Music] table [Music] we’re going to show you the full process one more time [Music] oh [Music] [Music] once more how to roll the shca in slow motion [Music] this is how we fill the trace to transfer the Sha to the table place them in rast from top to bottom so you know which ones we’ve rolled first preheat your oil to 170° add 4 kilos of Honey to your pot and prepare a bowl of toasted sesame seeds use the same sized pans for frying and for your honey so you can fit the same amount of pieces of sheca in both make sure to heat up your honey first if it has crystallized or isn’t runny enough use either Forks or spider colanders to help you with frying and [Music] dipping [Music] e [Music] as you can see the frying shck has a golden brown now which means they’re ready to be taken out of the oil and that our honey di cheia is done [Music] soaking [Music] once you have a whole layer of sheia sprinkle it with your sesame [Music] seeds transfer the fried cheia into a large strainer and let it drip out the excess oil before placing it into the honey place your new batch of sheia into the hot oil again make sure to place it into an even layer and don’t overcrowd your pan because we don’t want the temperature to drop keep your oil between 160 to 180° once the excess oil has dripped place your shca into the to the honey make sure to submerge them [Music] fully we’re going to leave it to soak whilst the next batch is turning golden brown [Music] again once they’ve reached that color start taking out the sheia lift one or two pieces of sheia up let it drip out most of the honey before placing it into the colander where the excess honey will slowly drip down don’t forget to scrape down the bowl once in a while to reuse that honey place your sheia right side up remember to top off your oil and honey as [Music] [Music] needed keep repeating this process of frying and dipping from the first to the last piece of sheca you made once you’re done with all of your sheia cover the bowl with cling foil and leave it to drip overnight the next day you can transfer the sheia into airtight containers store in a dark and cool [Music] place this is how the Bea turned out I hope you enjoyed watching our video let me know down below which other recipes you’d like to see May our family recipes become your family [Music] recipes