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My Halwa Shebakia Special Ramadan Sesame Cookies Recipe

Indulge in the rich, melt-in-your-mouth experience of authentic Halwa Shebakia, the traditional Moroccan sesame cookies! These crispy, honey-sweet treats are a beloved Ramadan staple, enjoyed throughout the month and beyond. While incredibly rewarding, making Halwa Shebakia from scratch requires significant skill and experience. This recipe is shared for informational purposes only and is NOT recommended for novice bakers. If you're determined to try, heed the warnings! Over-processing is a common pitfall. For an easier route, explore online resources or purchase these delicious cookies from local vendors. These cookies are perfect for gifting and sharing during Ramadan, providing a delightful energy boost during sunset feasts. This recipe has been adjusted to yield approximately 25 cookies, but can be easily scaled up or down.

Prep Time 30 mins
Cook Time 95 mins
Calories 289.5 kcal
Protein 6g
Rating 1.8 (4 Reviews)
My Halwa Shebakia Special Ramadan Sesame Cookies

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for My Halwa Shebakia Special Ramadan Sesame Cookies

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How to Make My Halwa Shebakia Special Ramadan Sesame Cookies

  1. In a large bowl, combine 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar, and 1/2 cup honey. Mix until well combined.
  2. Add 1 teaspoon baking powder and 1/2 teaspoon baking soda to the mixture. Mix thoroughly.
  3. Gradually add 3 cups all-purpose flour, mixing until a dough forms. Be careful not to overmix; the dough should be slightly soft.
  4. Stir in 2 cups sesame seeds, ensuring they are evenly distributed.
  5. Divide the dough into small, manageable portions (approximately 1 tablespoon each).
  6. Shape each portion into a twisted or flower-like design (traditionally, Shebakia cookies have intricate patterns). This will take practice and patience.
  7. Heat vegetable oil in a large, deep skillet over medium heat. (The oil should be hot enough that a small piece of dough dropped in sizzles immediately).
  8. Carefully fry the cookies in batches, ensuring not to overcrowd the pan, until golden brown, turning once or twice. About 2-3 minutes per side.
  9. Remove the cooked cookies from the oil using a slotted spoon, and place them on a wire rack to drain excess oil.
  10. Once the cookies have cooled slightly, drizzle generously with honey and sprinkle with sesame seeds, if desired.
  11. Allow the cookies to completely cool before serving. Store in an airtight container in the refrigerator. They will last for several weeks!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

77g

Fat

26g

Carbs

10g

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Sweets & Sides Desserts Mediterranean African Moroccan Vegetarian Holiday Recipes Baking

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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Rolled Cookies Desserts African Dinner Party Finger Food Holiday Event Cookies And Brownies Moroccan Grains Deep Fry Dietary Low Sodium Oamc Freezer Make Ahead Ramadan Egg Free Free Of Something Low In Something Pasta Rice And Grains Brunch Number Of Servings Presentation Technique 4 Hours Or Less