Halwa Shebakia
Yield
1 batchPrep
40 minCook
1 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
all-purpose flour
|
|
| 3 | pounds |
butter
|
|
| 2 | pounds |
sesame seeds
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | tablespoon |
saffron threads
|
*
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | quart |
vegetable oil
|
*
|
| 10 | pounds |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
all-purpose flour
|
|
| 1.4 | kg |
butter
|
|
| 907.2 | g |
sesame seeds
|
|
| 15 | ml |
yeast, active dry
|
|
| 15 | ml |
saffron threads
|
*
|
| 15 | ml |
cinnamon
|
|
| 0.9 | l |
vegetable oil
|
*
|
| 4.5 | kg |
honey
|
|
Directions
In a food processor process all the ingredients, except the honey.
Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes.
Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown.
Soak the cookies in the honey for 15 minutes.
Remove and sprinkle with toasted sesame seeds.
