Chebakia (Mkharka)

Ingredients

• 500 gAll-purpose flour
• 100 gToasted sesame seeds, ground
• 50 gToasted almonds, ground
• 80 mlVegetable oil
• 50 gMelted butter
• 1 wholeEgg
• 1 tbspWhite vinegar
• 1 tspGround cinnamon
• 1 tbspAnise seeds
• 1 pinchSaffron threads, dissolved in warm water
• 2 tbspOrange blossom water
• 1 tspBaking powder
• 150 mlWarm water, as needed
• 1 literVegetable oil, for frying
• 400 tbspHoney
• 2 tbspOrange blossom water, for honey syrup
• 2 tbspToasted sesame seeds, for garnish

Instructions

1. 1

   In a large bowl, combine the flour, ground sesame seeds, ground almonds, cinnamon, anise seeds, and baking powder.

2. 2

   Add the vegetable oil, melted butter, egg, vinegar, dissolved saffron, and orange blossom water. Mix well, then gradually add warm water and knead into a firm, smooth, non-sticky dough. Cover and rest for 20-30 minutes.

3. 3

   Divide the dough into portions and roll out thinly on a lightly floured surface, about 3mm thick.

4. 4

   Cut the dough into rectangles, then make several parallel slits down the length of each rectangle (leaving the edges intact) to create the signature woven look.

5. 5

   Gently stretch and shape each piece into its traditional flower or ribbon shape by pulling the slit sections open and pinching the ends together.

6. 6

   Heat the vegetable oil in a deep pot to about 170°C (340°F). Fry the shaped cookies in batches for 3-4 minutes, turning occasionally, until deep golden brown and crisp.

7. 7

   While frying, warm the honey with the orange blossom water in a separate pot over low heat (do not boil).

8. 8

   Remove the fried chebakia from the oil and immediately submerge them in the warm honey for 2-3 minutes, turning to coat thoroughly.

9. 9

   Lift out with a slotted spoon, letting excess honey drip off, and arrange on a tray. Sprinkle with toasted sesame seeds while still sticky.

10. 10

    Let cool completely; chebakia keeps well for weeks stored in an airtight container.