Chebakia (Moroccan Sesame Pastries Soaked in Honey)

Dough

• 120 g Sesame seeds
• 500 g Plain flour
• 2 tsp Ground cinnamon
• 1 tsp Ground anise
• 1 tsp Fine sea salt
• 1 Egg
• 2 tbsp Orange Blossom Water
• 30 ml Sunflower oil
• 120 ml Water

Honey soak and frying

• 350 g Honey
• 1 tbsp Orange Blossom Water
• 1 liter Sunflower oil
• 30 g Sesame seeds

1. Toast the sesame seeds in a dry frying pan over medium heat for 3 to 5 minutes, stirring, until lightly golden and fragrant. Tip onto a plate to cool, then grind to a coarse powder (a few whole seeds are fine).
2. In a large bowl, mix the plain flour, ground sesame, cinnamon, anise, and fine sea salt. Make a well, then add the egg, orange blossom water, and the smaller measure of sunflower oil.
3. Add the water gradually, mixing until a firm dough forms. Knead for 8 to 10 minutes until smooth and elastic; it should feel supple but not sticky. Cover and rest for 20 minutes.
4. Meanwhile, warm the honey in a saucepan over low heat until fluid and just warm, not boiling. Stir in the orange blossom water and keep on the lowest heat so it stays runny.
5. Divide the dough into 3 pieces and keep the pieces you are not using covered. Roll one piece thinly on a lightly oiled surface to about 2 mm thick. Cut into rectangles, then make 4 lengthwise slits in each rectangle, leaving the top and bottom edges intact.
6. Shape each piece into a flower: thread alternating strips through the centre, then pinch the ends together to seal and form a rosette. Work steadily and keep the shaped pieces covered so they do not dry out. Repeat with the remaining dough.
7. Heat the larger measure of sunflower oil in a deep pot to 170°C (340°F). Fry the chebakia in batches for 4 to 6 minutes, turning often, until deep golden and crisp. Lift out with a strainer and let excess oil drain briefly.
8. While still hot, drop the fried chebakia into the warm honey and turn to coat for about 1 minute. Lift out, let the excess honey drip back into the pan, then sprinkle with the extra sesame seeds. Leave to set on a rack for at least 10 minutes before serving.

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