Shebakia (chebakia)

Shebakia is a Maghrebi pastry of deep-fried dough, twisted into a flower-like shape and soaked in warm honey, traditionally eaten during Ramadan in Morocco, Algeria and the Spanish cities of Ceuta and Melilla. Its name comes from an Arabic root meaning 'to interlace', referring to the twisted strips of dough.

History

Sources place its origin in Ottoman or broadly Eastern culinary tradition. It is often compared with fried, honey-soaked sweets such as the Arabic zalabiya, the Indian yalebi and baklava, and the technique is believed to have reached the Maghreb with Arab and Ottoman families who moved westward.

It is also linked to Andalusian and Sephardic confectionery after the expulsion from the Iberian Peninsula, given these communities' taste for fried sweet doughs. In Algeria, griwech appears among the sweets served at Eid during the Ottoman period and is especially associated with Oran.

Culture

Large batches are prepared at the start of Ramadan, so it is closely tied to the iftar meal. It is shared among relatives and neighbours, sold in the streets and served in cafés and restaurants throughout the month. It is often taken with mint tea and, in Morocco, even with savoury dishes such as harira. Names, sizes and shapes vary by region: mjarqa in Rabat, griwesh in Fez, qli in Salé and kwilech in the north. Anise, cinnamon, saffron and a coating of sesame are common flavourings.

Trivia