شباكية

Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant, then grind them to a fine powder. Combine with flour, ground almonds, cinnamon, anise, and baking powder in a large bowl, mixing the dry ingredients thoroughly.

Add the egg, melted butter, saffron water, and orange blossom water to the dry ingredients. Mix and knead for ten minutes until you have a smooth, firm dough that is not sticky. Cover with cling film and rest for thirty minutes.

Roll the dough out on a floured surface to about three millimetres thick. Cut into rectangles approximately eight by twelve centimetres. Make four lengthwise slits in the centre of each rectangle, leaving the edges intact to form a window-like pattern.

Shape each piece into the traditional flower form by carefully pulling alternate strips through each other and pinching the ends together. This intricate folding creates the signature rose-like shape that characterises authentic chebakia from Moroccan bakeries.

Heat vegetable oil in a deep pot to one hundred and seventy degrees Celsius. Fry the shaped cookies two or three at a time for about two minutes per side until they turn a deep golden amber colour, turning carefully with long tongs.

Remove the fried chebakia and immediately submerge them in warm honey for two to three minutes, turning to coat every surface completely. The warm pastry absorbs the honey readily, creating a sticky, sweet glaze that penetrates the crispy layers.

Lift the honey-coated chebakia out with a fork, allowing excess honey to drip off. Place on a wire rack set over a tray and immediately sprinkle with toasted sesame seeds while the honey is still tacky. Allow to cool completely before serving.