Honeyed Pastry ‘Ribbons’

Name: Honeyed Pastry ‘Ribbons’ (Shebbakia)
Yield: Makes 24
Cuisine: Moroccan
Ingredients: 900 g/2 lb plain (scant 6½ cups all-purpose) flour; 4 tablespoons vinegar; 8 tablespoons orange-flower water; 2 eggs; 5 tablespoons olive oil; 5 tablespoons melted butter; 4 tablespoons warm water; 1 tablespoon sugar; ½-1 teaspoon salt; 1 tablespoon dried (active dry) yeast; 8 tablespoons sesame seeds, lightly toasted; oil, for deep-frying; 900 ml/1½ pints (2½ cups) clear honey; 1 pinch powdered saffron, dissolved in 150 ml/¼ pint (⅔ cup) warm water; 1 pinch powdered saffron, dissolved in 150 ml/¼ pint (⅔ cup) warm water; 900 g/2 lb plain (scant 6½ cups all-purpose) flour; 900 g/2 lb plain (scant 6½ cups all-purpose) flour

Shebbakia

Preparation info

Makes
24

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 tablespoon dried (active dry) yeast
½-1 teaspoon salt
1 t

Africa
Morocco
Dessert
Vegetarian
Mediterranean

Method

In a medium-sized bowl, mix yeast with salt and sugar, and sprinkle in the warm water. Stir until well mixed, then set aside in a warm place for 15 minutes.
Mix melted butter with olive oil in a small bowl.
In a mixing bowl, beat eggs with orange-flower water, then add vinegar and butter and oil mixture. Beat again until well mixed.
Sift flo