Chebakia (الشباكية) — Moroccan Sesame and Honey Cookie Roses

• 500 gall-purpose flour
• 120 gtoasted sesame seeds, finely ground (Grind to a sandy meal, not a paste.)
• 60 gtoasted sesame seeds (For sprinkling after the honey soak.)
• 6 gground anise (About 2 tsp.)
• 4 gground cinnamon (About 1 1/2 tsp.)
• 2 gground ginger (About 1 tsp.)
• 1 gground turmeric (About 1/2 tsp.)
• 0.15 gsaffron threads (About a large pinch.)
• 30 mlwarm water (For blooming the saffron.)
• 6 gfine sea salt (About 1 tsp.)
• 6 gbaking powder (About 1 1/2 tsp.)
• 15 mlwhite vinegar (About 1 tbsp.)
• 30 mlorange blossom water (About 2 tbsp.)
• 80 gunsalted butter, melted and cooled
• 60 mlextra-virgin olive oil (About 1/4 cup.)
• 1large egg
• 500 ghoney
• 15 mllemon juice (About 1 tbsp.)
• 900 mlneutral frying oil (sunflower or canola) (Use enough for 5–6 cm depth in a wide pan.)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully release before you add it to the dough.

2. 2

   In a large bowl, whisk together the flour, ground toasted sesame, anise, cinnamon, ginger, turmeric, salt, and baking powder until evenly distributed. Mixing the dry spices thoroughly prevents bitter pockets and gives the finished chebakia a balanced, warm perfume.

3. 3

   Make a well in the center and add the melted butter, olive oil, egg, vinegar, orange blossom water, and the bloomed saffron water. Stir with your hand or a sturdy spoon until a shaggy dough forms, then begin adding 140 ml warm water gradually until the dough comes together.

4. 4

   Knead the dough for 8 minutes until smooth and elastic, adding up to 30 ml more warm water only if it feels dry and cracks at the edges. The dough should be firm but pliable, because a soft dough will lose definition when cut and folded.

5. 5

   Divide the dough into 4 equal pieces and cover them with plastic wrap or a damp towel to prevent drying. Rest the dough for 15 minutes so the flour hydrates, which makes rolling thin much easier and reduces tearing.

6. 6

   While the dough rests, prepare the honey bath by warming the honey in a saucepan over low heat to about 60°C, then stir in the lemon juice and 15 ml orange blossom water. Keep it warm on the lowest heat; hot honey will over-soak and soften the cookies, while cold honey won’t cling well.

7. 7

   Roll one piece of dough into a thin sheet about 2 mm thick using a rolling pin or pasta roller. Cut rectangles about 7 cm by 5 cm, then make 4 parallel slits inside each rectangle, leaving a 1 cm border uncut so the piece stays intact.

8. 8

   Shape each piece into the classic rose by threading your fingers through alternating slits and flipping the dough to create layered petals. Pinch the ends firmly to seal, because a weak seal will open in the oil and ruin the flower shape.

9. 9

   Heat the frying oil in a wide, heavy pan to 175°C and keep a thermometer clipped to the side for accuracy. Fry 5–6 pieces at a time for 3 to 4 minutes, turning often, until deep golden brown and evenly colored.

10. 10

    Transfer the fried chebakia directly into the warm honey and soak for 2 minutes, gently turning once so every crevice is coated. Lift with a slotted spoon and drain well, then immediately sprinkle with toasted sesame seeds while the honey is still tacky.

11. 11

    Repeat rolling, shaping, frying, and honey-soaking with the remaining dough, keeping unrolled dough covered between batches. Let the finished chebakia cool for at least 30 minutes so the honey sets into a glossy glaze and the texture becomes pleasantly chewy-crisp.