1-First Step: Toast the sesame seeds
Start by preheating the oven to 400°F (200°C). Spread the golden unhulled sesame seeds on a baking sheet and toast them for 10 to 15 minutes, stirring halfway through. You want them crunchy, golden, and nutty smelling, not dark or bitter.

Once toasted, let the seeds cool completely. Set aside 1/2 cup for decoration later, then grind enough of the remaining sesame seeds into a powdery, slightly moist paste. This is what gives the dough its signature flavor and texture.

2-Second Step: Mix the dry ingredients
In a large bowl, combine the flour, ground anise, cinnamon, salt, crumbled saffron, Moroccan yellow colorant, and the crushed Gum Arabic mixture. Add the ground sesame paste and mix everything well so the flavors spread through the flour evenly.

This is also a good moment to check the texture of the sesame paste. It should be fine enough to blend smoothly into the dough, but not so oily that it turns runny.

3-Third Step: Add the wet ingredients
Make a well in the center of the dry mixture. Add the egg, melted butter, olive oil, vinegar, orange flower water, and the yeast dissolved in 1/4 cup warm water. Stir gradually until the mixture starts coming together.

At first, the dough may look rough. That is normal. Keep mixing until it forms a stiff, pliable dough. If it feels too dry, add a little extra flour only if needed. If it is too loose, knead in a bit more flour until it firms up.

4-Fourth Step: Knead the dough well
Knead the dough on a lightly floured surface until it becomes smooth and elastic. This step matters because the dough needs strength to hold its shape during rolling, weaving, and frying. A well-kneaded dough will also be easier to stretch thinly without tearing.

5-Fifth Step: Rest and divide
Divide the dough into four portions. Place each portion into a plastic bag or cover it well so it does not dry out. Let it rest for 10 to 15 minutes. Resting gives the gluten time to relax, which makes rolling much easier.

Meanwhile, set up your work area with a rolling pin, knife or pastry wheel, trays lined with parchment, and enough space to shape the cookies. Having everything ready keeps the process smooth once you start forming the pieces.

6-Sixth Step: Roll, cut, and shape
Working with one portion at a time, roll the dough out as thinly as possible. Cut it into palm-sized rectangles. In each rectangle, make four lengthwise cuts to form five strips, but leave the top edge attached.

Now comes the signature shaping. Weave the strips into a flower shape by threading and pinching them together. Then turn the cookie inside out and pinch the opposite corners to finish the form. It sounds fancy, but after a few tries, it becomes much easier.

Place the shaped cookies on trays and cover them lightly while you finish the rest. This helps keep them from drying out before frying.

7-Seventh Step: Fry in batches
Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat. The oil should be hot enough that a small scrap of dough sizzles steadily, but not so hot that it browns too fast. Fry the chebakia in batches so the temperature stays steady.

Cook each batch for about 10 minutes, turning as needed until the cookies are medium golden brown. They should look crisp and cooked through, but not overly dark. Transfer them to a rack or paper towels to drain briefly.

Do not crowd the pan. Giving each piece room helps the cookies cook evenly and keeps them from turning greasy.

8-Eighth Step: Soak in honey
In a separate pot, heat the honey with 2 tablespoons orange flower water until it turns foamy and warm. Do not let it scorch. The goal is a hot, fragrant honey bath that coats the cookies beautifully.

Using tongs, place the fried chebakia into the honey and soak them for 5 to 7 minutes. Turn them gently so they absorb the syrup evenly. The cookies should turn glossy amber and soak up enough honey to taste rich, but still keep some crispness.

9-Ninth Step: Finish and serve
Lift the soaked cookies out of the honey and let the excess drain off. Sprinkle the tops with the reserved 1/2 cup toasted sesame seeds while they are still tacky so the seeds stick well. Arrange them on a platter and serve warm or at room temperature.

This recipe yields about 2 kilograms, or over 4 pounds, so it is perfect for Ramadan trays, holiday tables, or gifting to neighbors and friends. If you like making festive sweets for a crowd, you may also enjoy chocolate chip cheesecake bars for another shareable dessert idea.