My Halwa Shebakia Special Ramadan Sesame Cookies Recipes
MY HALWA SHEBAKIA -- SPECIAL RAMADAN SESAME COOKIES
This was posted for informational purposes ONLY with a large caveat for ever trying to make these at home unless an experienced maker has taught you! You who continue to make this will be disappointed and unhappy!! Also don't be adding an egg to make something to soft hold together. I have a feeling over processing is the problem as the blades heat up in a short time and if you're using a big motored processor. I posted this recipe with warnings and believe them! If you like or want to try shebakia then please find an internet source; they are out there! It seems my original introduction needed to be repeated right at the top. These are the longstanding traditional Ramadan sesame cookies. While available year round and eaten all year, these are especially important during the month of Ramadan. They give a high carbohydrate kick with breakfast at sunset. Mythis recipe originally makes 100 cookies as we have more guests than usual in this month and we give them as gifts, especially to our single male friends! These are available by the millions for sale on the streets, though homemade ones melt in your mouth. I have quartered he recipe before and for you. You can take it back to 100 or double this recipe. They are wonderful though 2 is my limit; they are so sweet. Due to the honey they keep virtually forever in the fridge and can be frozen in a single layer on a baking tray and then bagged. Thaw at room temperature. I do NOT recommend making these at home as they are difficult and I learned from my Moroccan Mother in law to be. These need to be learned by an experienced maker and adding egg or anything of that nature will simply make matters worse. I posted the recipe as a request with a caveat to the person requesting. These can be purchased online as well. c.\2005
Provided by Hajar Elizabeth
Categories Dessert
Time 1h35m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a food processor process all the ingredients, except the honey, into a paste.
- 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, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places.
- Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown.
- 3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit.
- Store in a plastic bag or container.
- One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.
Nutrition Facts : Calories 289.5, Fat 17.3, SaturatedFat 5.4, Cholesterol 16.3, Sodium 45.7, Carbohydrate 32.9, Fiber 1.4, Sugar 19.5, Protein 3.1
ALGERIAN HELOUWA TA'ABA (LEMON OR SESAME COOKIES)
Helouwa Ta'aba are very traditional, lovely simple cookies from Algeria. They should be quite hard, but if you prefer them a little softer then take them out of the oven at 20 minutes. There are 2 versions of this recipe, one flavoured with lemon & the other is plain but topped with sesame seeds. Both versions are below. This particluar recipe is our family recipe & is DH's all time favourite helouwa as it is not too sweet (so he can eat more lol!)
Provided by Um Safia
Categories Dessert
Time 58m
Yield 70-90 cookies approx.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the eggs & the oil.
- Add the baking powder (& lemon zest if using), & slowly add the flour, mixing the ingredients with your hands until a dough forms. You will probably not need all of the flour.
- Once you have a firm dough, you can shape your helouwa.
- To shape, you have 2 choices: you can roll out to 5mm thickness & cut out with your favourite cookie cutters OR you can roll into a 1cm thick 'sausage' & make rings & straight lengths them decorate with a 'Nakkach' or fork if you don't have one. (See photos).
- If making the sesame version, once you have cut out all your cookies, brush a little beaten egg over the top of the cookies & sprinkle with the sesame seeds.
- Place on a tray lined with aluminium foil (shiny side up) & bake for 25-28 minutes. The cookies should be pale but hard when tapped. (Unless you want them soft on the inside, in which case you should take them out after 20 minutes).
- Allow to cool then store in an airtight container for upto 2 weeks.
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