Moroccan Chebakia Recipe (Sesame and Honey Cookies)

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1. 1Step 1: Pour orange blossom water in a small bowl. Rub saffron threads with your fingers to grind them a bit then sprinkle them on top of the bowl and let it bloom.
2. 2Step 2: In a small food processor grind the sesame seeds until the grains become moist and easy to pack. Do not overdo it or the sesame seeds will turn into paste.
3. 3Step 3: In a deep bowl, or your mixer bowl, sift flour, almond meal, ground sesame.
4. 4Step 4: Add salt, baking powder, fennel, anise and cinnamon.
5. 5Step 5: Pour melted butter and oil and start kneading with your hands or using your mixer.
6. 6Step 6: When the flour is moist all over, add the egg yolk, vinegar, and saffron with its water then mix.
7. 7Step 7: Gradually add water and knead until you get a soft consistent dough. Take it out to your working surface and knead by hand for a few minutes.
8. 8Step 8: Cover with plastic wrap and let the dough rest for just 10 minutes.
9. 9Step 9: Divide the dough into 4 parts, take one part to your working surface covering the rest with plastic wrap.
10. 10Step 10: Lightly flour your work surface if necessary and roll out the first part into a rectangle of about 3mm thickness.
11. 11Step 11: Fold one of the short ends of your rectangle into the middle, then do the other side until the edges touch. Fold to form a long rectangle of four layers.
12. 12Step 12: Roll with your rolling pin as thin as humanely possible.
13. 13Step 13: Using a fluted pastry cutter cut the edges to form a uniform rectangle about 42-45cm (17-18 inches ) length.
14. 14Step 14: Cut the rectangle into strips of about 2cm (3/4 inch) wide.
15. 15Step 15: Using a small cup, take one strip and roll it around the cup base. We aim to roll it two and a half times around the cup base.
16. 16Step 16: Take the cup out and pinch the sides to shape it into an eye shaped pastry.
17. 17Step 17: With a knife separate the middle strip.
18. 18Step 18: Place the Chebakia on a baking sheet and cover with plastic wrap until you are done with the whole dough.
19. 19Step 19: Deep Fry:
20. 20Step 20: Heat oil on medium heat when oil is ready reduce heat a notch.
21. 21Step 21: Hold the Chebakia by its ends pressing them to make sure they are glues together then put in the oil. Do not overcrowd the pan.
22. 22Step 22: Fry until lightly browned on both sides.
23. 23Step 23: Pour honey into a wide bowl
24. 24Step 24: Take the Chebakia out and place them in the honey carefully, they should sizzle.
25. 25Step 25: Wait for a minute then turn the Chebakia to the other side. Let them be for another minute then take them out into a strainer placed over a bowl to drip excess honey.
26. 26Step 26: Let them cool completely then garnish with more sesame seeds.