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 the spices are evenly distributed throughout the flour.
2. Add 2 tbsp orange blossom water to the dry mixture and gradually incorporate enough water to form a soft, pliable dough. Knead the dough for about 10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for about 30 minutes to allow the flavors to meld and the dough to relax.
3. After resting, divide the dough into smaller portions to make it easier to handle. Roll each portion out on a lightly floured surface to about 1/8 inch thickness. Using a pastry cutter or knife, cut the dough into rectangles approximately 3 inches by 2 inches. Make four evenly spaced cuts lengthwise within each rectangle, leaving the edges intact.
4. To shape the chebakia, carefully lift and pinch alternating strips of dough together to form a flower shape. This might take a bit of practice, but the goal is to create a pattern that will hold together during frying.
5. Heat a large, deep pan 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. Fry the chebakia in batches, turning occasionally, until they are a deep golden brown, indicating they are cooked through and crispy.
6. While the chebakia are frying, gently heat 500 g (1.1 lb) honey in a separate saucepan until it is warm and fluid, but not boiling. Add 2 tbsp orange blossom water to the honey and stir to combine.
7. Once the chebakia are fried, drain them briefly on paper towels to remove excess oil. While still warm, submerge them in the warm honey mixture, ensuring they are well-coated. Let them soak for a few minutes to absorb the honey's flavor.
8. Remove the chebakia from the honey and place them on a wire rack to cool and allow any excess honey to drip off. While they are still sticky, sprinkle additional toasted sesame seeds over the top for garnish and extra flavor. Allow them to cool completely before serving.