Chebakia (Sesame-Honey Roses)

Method

1. 1

   Grind half the toasted sesame seeds finely, then work them into the flour with the anise, cinnamon, salt, yeast, olive oil, melted butter, egg, saffron water and orange blossom water, adding water spoon by spoon until a firm, pliable dough forms.

2. 2

   Knead 10 minutes until smooth, then rest the dough, covered, for 20 minutes.

3. 3

   Roll a portion out to 2 mm and cut rectangles scored with four parallel slits; thread alternate strips over your finger and pinch to form a loose rose.

   💡 Keep the folds loose — tight roses fry doughy in the middle.

4. 4

   Warm the honey with a splash of orange blossom water in a wide pan until liquid; keep it just warm, not boiling.

5. 5

   Fry the roses in 170°C oil in batches until deep amber, 4–5 minutes, turning once.

6. 6

   Transfer them straight from the oil into the warm honey and let them drink it in for 3–4 minutes.

   💡 Hot pastry into warm honey — that temperature meeting is what makes them lacquered, not sticky.

7. 7

   Lift out, scatter with the remaining whole sesame seeds and cool on a rack. They keep for weeks in a tin.