1-First Step: Remove debris from sesame seeds. Toast them in a 400°F (200°C) oven for 10 15 minutes until crunchy and nutty, then cool and store airtight.

2-Second Step: Grind one bowl of toasted sesame until it becomes powdery and moist enough to press.

3-Third Step: Mix ground sesame with flour and other dry ingredients in a large bowl: ground anise, ground cinnamon, salt, crumbled saffron threads, Moroccan yellow colorant, plus Gum Arabic grains mixed with sugar and crushed to powder.

4-Fourth Step: Add the remaining ingredients and mix by hand to form dough. Include the extra-large egg, melted butter, olive oil, vinegar, orange flower water, and yeast dissolved in warm water. Add flour if needed so the dough is stiff but pliable.

5-Fifth Step: Knead by hand for 7 8 minutes or with a mixer for 4 5 minutes. Divide the dough into four portions, shape them into smooth mounds, place in plastic bags, and rest 10 15 minutes.

6-Sixth Step: Roll out one dough portion to thin-cardboard thickness on a floured surface if needed.

7-Seventh Step: Cut into palm-sized rectangles. Make four lengthwise cuts almost to the edges, creating five attached strips.

8-Eighth Step: Thread your middle finger through alternating strips and drape the dough over your finger.

9-Ninth Step: Pinch the outer corners together to form the flower center.

10-Tenth Step: Turn the strips inside out around the pinched center, then pinch opposite corners closed to form an elongated flower shape.

11-Eleventh Step: Place folded dough on a tray and cover with a towel. Repeat for all dough portions.

12-Twelfth Step: Heat 1 inch vegetable oil in a deep pan over medium heat.

13-Thirteenth Step: Heat honey almost to boil, add 2 tablespoons orange flower water, then turn off the heat.

14-Fourteenth Step: Fry chebakia in batches, adjusting the heat to cook slowly to a medium brown (about 10 minutes). Avoid too-hot oil so the inside crisps properly.

15-Final Step: Transfer cooked chebakia directly into hot honey. Submerge gently and soak for 5 7 minutes. Longer soaking increases sweetness and reduces crispiness; shorter soaking gives less glossy cookies. Drain briefly on a strainer, move to a platter, and sprinkle with 1/2 cup toasted sesame seeds. Repeat soaking and garnishing for each batch.