The sweet Moroccan pastry made with sesame and honey is chebakia. Its dough is shaped into a distinctive flower or lattice-like form, deep-fried until golden, coated in honey scented with orange-blossom water, and finished with sesame seeds.
Chebakia is especially associated with Ramadan in Morocco, when it is commonly served alongside harira to provide a sweet contrast to the savory soup. Families often prepare large batches before the fasting month begins. It also appears at religious celebrations, weddings, and other festive occasions.
The pastry has several regional names and related forms. It may be called shebakia, mkharqa, or griwech, with griwech particularly associated with Algeria and some Moroccan regions. The name and exact shape can vary, so spelling differences do not necessarily indicate different pastries. Chebakia is also distinct from baklava, basbousa, and ma’amoul, which use different doughs, fillings, or preparation traditions.