1-First Step: Prepare sesame seeds by picking through to remove debris. Toast them in the oven at 400°F (200°C) for 10-15 minutes until crunchy and nutty. Cool completely, then store airtight.

2-Second Step: Grind one bowlful of toasted sesame seeds into a moist powder. Mix this sesame powder with flour and all dry ingredients: ground anise, ground cinnamon, salt, saffron threads, Moroccan yellow colorant, and the pinch of gum Arabic grains mixed with 1/4 teaspoon sugar and crushed to powder.

3-Third Step: Add the wet ingredients: the extra-large egg, melted butter, olive oil, vinegar, orange flower water, and the yeast dissolved in warm water. Knead by hand for 7-8 minutes or with a mixer for 4-5 minutes, until you have a stiff but pliable dough.

4-Fourth Step: Divide the dough into four portions. Cover and rest for 10-15 minutes so it relaxes and becomes easier to roll thin.

5-Fifth Step: Roll each portion thin, then cut into palm-sized rectangles. Make four lengthwise cuts almost to the edges to create five attached strips.

6-Sixth Step: Shape the flower: thread your middle finger through alternating strips, then pinch the outer corners to form a flower center. Turn the strips inside-out around the center into an elongated flower shape, then pinch opposite corners closed. Place shaped cookies on trays and cover.

7-Seventh Step: Heat 1 inch of vegetable oil in a deep pan over medium heat. Separately heat honey with 2 tablespoons orange flower water until frothy, but not boiling.

8-Eighth Step: Fry chebakia in batches, slowly, until medium brown for about 10 minutes. Adjust the heat as you cook so the cookies brown evenly without burning.

9-Ninth Step: Transfer fried chebakia directly to the hot honey. Submerge gently and soak for 5-7 minutes, until glossy amber and honey-absorbed.

10-Tenth Step: Drain briefly, place on trays, and sprinkle the centers with 1/2 cup toasted sesame seeds. Repeat with remaining batches.