Moroccan Chebakia

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1. 1Step 1: Place the toasted sesame seeds and almonds in a food processor and blend until you get a fine crumbly texture. The natural oils from the seeds and almonds will make the mixture slightly moister.
2. 2Step 2: Add the flour, spices, butter, oil, sugar, baking powder, yeast, and vinegar.
3. 3Step 3: Blend again until you get a very fine sandy-like texture. All ingredients should be well incorporated. Add the orange blossom water and close the lid.
4. 4Step 4: Start blending again and gradually add the water until the dough comes together. The dough should be very crumbly and not sticky or moist. Take it out and shape it into a rough ball. Wrap in plastic and let it rest for 15-20 minutes.
5. 5Step 5: Divide the dough into 4 parts and roll each part until it is about 15-17 inches long. Fold it on itself like an envelope, cover in plastic, and let it rest for about 5 minutes. This shapes the dough into a squarish form to help with the final roll.
6. 6Step 6: After 5 minutes, take one dough square and place it on your work surface envelope side down. Roll it into a long rectangle until it is 1-2 mm thick. The width should be about 7-8 inches. Use a knife to remove uneven edges to make a perfect rectangle. Divide the dough in half lengthwise and set aside.
7. 7Step 7: Using a pastry wheel, make four evenly spaced cuts lengthwise. These cuts should not go through to the edges, leaving about 1/4 inch on each side. The fifth cut should go all the way through to mark the end of the rectangle. Each rectangle will have five strips of attached dough.
8. 8Step 8: Grab one rectangle and slide your index finger under the first, third, and fifth strips. Pinch together the ends of the rectangle around the tip of your index finger.
9. 9Step 9: Keep holding the pinched tips and carefully remove your index finger. Pass the pinched tips through the space where your finger was and pull the pinched ends to form the center of the flower.
10. 10Step 10: Pinch the end pieces together and gently pull them outward. Cut off the excess with scissors.
11. 11Step 11: Once all cookies are formed, cover and let them rest for at least 30 minutes. This is crucial; the longer they rest, the better they hold their shape when frying.
12. 12Step 12: Heat a pan to medium-high and add 1 liter of frying oil. Fry the chebakia for at least 3-4 minutes or until golden brown. Flip after 1-2 minutes. For lighter color, fry for 2-3 minutes maximum.
13. 13Step 13: Dunk the chebakia in a pot of room-temperature honey. Let them sit for about 4-5 minutes.
14. 14Step 14: Remove from the honey pot and place on parchment paper. Drizzle with more honey and sprinkle with sesame seeds.