My Halwa Shebakia Special Ramadan Sesame Cookies
Transform your Ramadan celebrations with "My Halwa Shebakia Special Ramadan Sesame Cookies," a delightful blend of tradition and indulgence. These golden, intricately woven cookies are infused with warm spices like cinnamon and anise, enhanced by the fragrant essence of orange blossom water. A combination of all-purpose flour, almond flour, and finely ground sesame seeds creates a rich, nutty dough that's meticulously shaped into the classic shebakia pattern. Deep-fried to perfection, then bathed in warm honey and garnished with toasted sesame seeds, these cookies offer a perfect balance of crispiness and syrupy sweetness. Perfect for sharing with loved ones, these sesame cookies are a must-have for your Ramadan dessert table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Finely ground toasted sesame seeds
- 0.5 cup Almond flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground anise
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.333 cup Unsalted butter, melted
- 2 large Egg
- 2 tablespoons Orange blossom water
- 1 tablespoon White vinegar
- 3 cups Vegetable oil (for frying)
- 2 cups Honey
- 0.25 cup Toasted sesame seeds (for garnish)
Instructions
In a large mixing bowl, combine the flour, ground toasted sesame seeds, almond flour, cinnamon, ground anise, baking powder, and salt.
In a separate bowl, whisk together the melted butter, eggs, orange blossom water, and white vinegar.
Gradually pour the wet ingredients into the dry ingredients, mixing until a soft and pliable dough forms.
Knead the dough for 5-7 minutes on a lightly floured surface until smooth. Cover with a damp cloth and let rest for 30 minutes.
Divide the dough into smaller portions and roll each portion out to about 1/8-inch thickness.
Using a shebakia mold or a sharp knife, cut the dough into rectangles approximately 4 inches long and 2 inches wide. Make three evenly spaced vertical slits inside each rectangle, leaving the ends intact.
Fold and weave the dough through the slits to create the iconic shebakia shape, pinching the ends together to secure.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the shaped cookies in batches until golden brown, about 2-3 minutes per side.
In a separate saucepan, warm the honey over low heat. As soon as each batch is fried, submerge them hot in the honey for 2-3 minutes.
Remove the cookies from the honey using a slotted spoon and place them on a wire rack to drain excess honey.
While still warm, sprinkle the cookies with toasted sesame seeds.
Allow the cookies to cool completely before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
11505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 955.9 g | 1226% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 748.4 g | 272% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 394.9 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 3007 mg | 231% | |
| Iron | 63.7 mg | 354% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
