Moroccan Honey Pastry ’Chebakia’ Takes Center Stage During Ramadan

Available in all Moroccan pastry shops, the "chebakía", also called "griouch" or "mkharqa" depending on the regions, is prepared with flour mixed with other ingredients such as ground sesame, anise, cinnamon, mastic, eggs, butter, oil, vinegar and orange blossom water. Once the dough is mixed, cut into small pieces, it is covered with honey or syrup and garnished with sesame before being fried. The "chebbakia" are sold between 35 and 100 dirhams (3 and 9 euros) per kilo, depending on whether or not they contain more expensive ingredients such as almonds.

It is a delicacy that unites all social classes in the country, as it is found, regardless of the price and ingredients it contains, both at large banquets and on the tables of poor families, explains to EFE Hicham Lahrach, researcher in the history of Moroccan gastronomy, adding that "if couscous is the meal of every Friday, the "chebakía" is the sweet that is always chosen during Ramadan" among Moroccans.

For Lahrach, the "chebakia" is also synonymous with solidarity. Weeks before the start of the fasting month, women, especially in working-class neighborhoods, gather in a house and spend several days preparing this pastry in sufficient quantity to distribute it throughout the month. The "chebakia" and dates are essential products on the tables during the iftars (first meal after the fast). Some like to eat it with the "harira", the traditional Moroccan soup, and others prefer to accompany it with mint tea. And you?