Chabbakja With Fresh Mint Tea Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with 1 tsp granulated sugar and the active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.5 cup fine semolina (if using), 0.5 tsp salt and 0.5 tsp baking powder until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the egg with 0.25 cup plain yogurt, 0.5 cup warm milk, and 2 tbsp melted butter. Add the activated yeast mixture to the wet ingredients and stir to combine.

Form dough

Make a well in the center of the dry ingredients. Pour the wet mixture into it and mix with a spoon or a stand mixer fitted with a dough hook until a soft, slightly sticky dough forms. If dough seems too dry, add up to 1–2 tbsp warm water; if too sticky, sprinkle up to 1–2 tbsp flour.

First rise

Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes, until roughly doubled.

Shape fritters

Turn dough onto a lightly floured board and gently deflate. Divide into 12 equal pieces (about 60–70 g each). Roll each piece into a smooth ball, then flatten slightly with your fingers into a 3–3.5 inch disk about 1/4 inch thick. Traditional chabbakja can be pressed with a fork or a patterned stamp; you may also make small slits to help the honey penetrate.

Heat oil

Pour vegetable oil into a wide, deep skillet or pot to a depth of about 1.5 inches (about 3–4 cm). Heat over medium to medium-high until oil reaches 350°F (175°C) or a small piece of dough sizzles and browns gently in 30–40 seconds.

Fry

Working in batches, carefully slide 3–4 disks into the hot oil. Fry 2–3 minutes per side, flipping once, until puffed and golden brown. Maintain oil temperature between 325–355°F (160–180°C). Transfer fried chabbakja to a wire rack set over a baking sheet or paper towels to drain briefly.

Soak in honey syrup

While still warm (but not piping hot), transfer fritters into a shallow bowl containing the warm honey syrup (see Honey syrup section) and gently turn to coat. Let each fritter soak 30–60 seconds per side so syrup penetrates, then lift and set on a serving plate. Repeat until all fritters are coated. Optionally garnish with toasted sesame seeds or a few chopped almonds.

In a small saucepan combine 1 cup honey, 1/4 cup water and 1 tsp lemon juice. Warm gently over low heat, stirring until honey thins and ingredients combine. Simmer very gently 2–3 minutes — do not boil vigorously. Keep syrup warm for dipping. If syrup becomes too thick, add a tablespoon of hot water to loosen before using.

Rinse mint sprigs under cold water. In a teapot or heatproof pitcher, place 2 tsp green tea leaves and the rinsed mint sprigs. Pour 4 cups boiling water over them. Allow to steep 3 minutes, then add 2 tbsp sugar (or to taste) and stir until dissolved. Traditional Moroccan presentation often involves pouring the tea from a height to aerate and combine flavors; if desired, pour into glasses and return to teapot once or twice. Serve hot alongside the chabbakja.