---
title: Chebakia (Sesame-Honey Roses)
servings: 12
prep time: 60 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/chebakia
---

Gather @all-purpose flour{500%g}, @sesame seed{200%g}, @ground anise{1%tbsp}, @ground cinnamon{1%tsp}, @dry yeast{4%g} and @vegetable oil{1%l}.

Grind half the toasted sesame seeds finely, then work them into the flour with the anise, cinnamon, @salt{0.5%tsp}, yeast, @olive oil{80%ml}, melted @butter{50%g}, @egg{1}, @saffron{} water and @orange blossom water{60%ml}, adding water spoon by spoon until a firm, pliable dough forms.

Knead 10 minutes until smooth, then rest the dough, covered, for 20 minutes. ~{20%minutes}

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.

Warm the @honey{500%g} with a splash of orange blossom water in a wide pan until liquid; keep it just warm, not boiling.

Fry the roses in 170°C oil in batches until deep amber, 4–5 minutes, turning once. ~{270%seconds}

Transfer them straight from the oil into the warm honey and let them drink it in for 3–4 minutes. ~{210%seconds}

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