Moroccan Chebakia (Sesame and Honey Cookies)

Ingredients

• 60 mlolive oil
• 1 tspground cinnamon
• 500 gall-purpose flour
• 1 tspsalt
• 0.5 tspbaking powder
• 1 kghoney
• 60 mlorange blossom water
• 100 gunhulled sesame seeds (toasted and ground)
• 1 tbspground anise
• 60 mlunsalted butter (melted)
• 1 tbspwhite vinegar
• 1 pinchsaffron threads (soaked in 2 tbsp warm water)
• 1 cupsvegetable oil (for frying)
• 3 tbspwhole sesame seeds (toasted, for garnish)

Instructions

1. 1

   Toast the 100g of sesame seeds and grind them in a food processor until they form a fine, slightly oily powder.

2. 2

   In a large bowl, mix the flour, ground sesame seeds, ground anise, cinnamon, baking powder, and a pinch of salt.

3. 3

   Add the olive oil, melted butter, vinegar, orange blossom water, and the saffron along with its soaking water. Mix and knead thoroughly for about 10 minutes to form a stiff, smooth dough. Divide into 4 portions, cover in plastic wrap, and rest for 15 minutes.

4. 4

   Roll one portion of dough out very thinly on a work surface. Use a pastry wheel to cut it into small squares. Cut 4 parallel slits inside each square (leaving the edges intact) to make 5 strips.

5. 5

   Thread your fingers through alternating strips and pinch the opposite corners together, pulling them inside out to form a classic chebakia flower shape. Repeat with the remaining dough.

6. 6

   Heat the vegetable oil in a deep frying pan over medium heat. In a separate pot, heat the honey until just warm and runny, stirring in a splash of orange blossom water.

7. 7

   Fry the chebakia in batches until golden brown, about 3 to 4 minutes per batch.

8. 8

   Use a slotted spoon to transfer the hot cookies immediately into the warm honey. Let them soak for a few minutes while the next batch fries.

9. 9

   Transfer the soaked cookies to a strainer to drain excess honey, and sprinkle generously with toasted sesame seeds. Allow to cool completely before serving.