Chebakia

Ingredients

• 500 g (1.1 lb)flour
• 150 g (5 oz)sesame seeds, toasted and ground
• 1 tspground anise
• 1 tspcinnamon
• pinchsaffron
• 2 tbsporange blossom water
• for fryingoil
• 500 g (1.1 lb)honey

Method

1. In a large mixing bowl, combine 500 g (1.1 lb) flour, 150 g (5 oz) toasted and ground sesame seeds, 1 tsp ground anise, 1 tsp cinnamon, and a pinch of saffron. Mix these dry ingredients thoroughly to ensure even distribution of the spices and sesame seeds, which will infuse the dough with flavor.
2. Create a well in the center of the dry mixture and add 2 tbsp orange blossom water. Gradually incorporate the dry ingredients into the liquid, kneading until you form a smooth, cohesive dough. The dough should feel slightly tacky but not sticky. Cover the bowl with a clean cloth and let the dough rest for 30 minutes to allow the flavors to meld and the dough to relax.
3. After resting, divide the dough into smaller portions for easier handling. Roll out each portion on a lightly floured surface to about 1/8 inch thickness. Cut the dough into rectangles approximately 10 cm by 5 cm (4 inches by 2 inches). Make four parallel cuts within each rectangle, leaving the ends intact, and gently pinch the strips to form a flower shape.
4. Heat a deep, heavy-bottomed pot with enough oil for frying over medium-high heat. Test the oil by dropping a small piece of dough into it; it should sizzle and rise to the surface. Carefully lower the shaped chebakia into the hot oil, frying in batches to avoid overcrowding. Fry until they achieve a deep golden brown color, which indicates a crispy exterior.
5. Using a slotted spoon, remove the fried chebakia and drain on paper towels briefly. Meanwhile, in a separate saucepan, gently warm 500 g (1.1 lb) honey with 2 tbsp orange blossom water until it becomes fluid and aromatic. Submerge the drained chebakia in the warm honey, ensuring they are fully coated.
6. Transfer the honey-soaked chebakia to a wire rack set over a baking sheet to allow excess honey to drip off and the cookies to cool. While they are still sticky, sprinkle additional toasted sesame seeds over the top for added texture and flavor. Allow them to cool completely before serving or storing.