How to make it
6 steps. Take it one step at a time.
Grind the toasted sesame seeds
Grind the toasted sesame seeds in a food processor until they form a very fine powder or smooth paste. Ensure there are no large bits as they will tear the dough later.
Whisk together the flour, ground sesame seeds, aniseed, cinnamon
In a large bowl, whisk together the flour, ground sesame seeds, aniseed, cinnamon, baking powder, and a pinch of salt.
Add the melted butter, olive oil, orange flower water, vinegar, and egg yolk
Add the melted butter, olive oil, orange flower water (with saffron threads dissolved in it), vinegar, and egg yolk. Knead the mixture until a stiff, smooth dough forms. If too dry, add a tiny bit more orange flower water.
Divide the dough
Divide the dough into portions, roll out very thin, and cut into squares with 4 internal slits. Fold the corners to create the signature flower shape.
Heat vegetable oil
Heat vegetable oil to 350°F (177°C). Fry the cookies in batches until they are a deep golden brown on both sides.
Immediately drop the hot cookies
Immediately drop the hot cookies into warm honey. Let them soak for a few minutes to absorb the sweetness, then remove and sprinkle with toasted sesame seeds.
A little kitchen wisdom
The key to a good Chebakia is grinding the sesame seeds very finely so the dough doesn't tear. The 'rose' folding technique takes practice but is iconic.
