1-First Step: Pick through sesame seeds to remove debris. Toast in a 400°F (200°C) oven for 10 to 15 minutes until crunchy and fragrant, then cool completely and store airtight.

2-Second Step: Grind one bowlful of toasted sesame seeds in a food processor until a moist powder forms. Mix this with flour and the dry ingredients in a large bowl.

3-Third Step: Add the remaining ingredients and mix by hand until the dough forms. If needed, add extra flour to adjust the consistency. Knead by hand for 7 to 8 minutes or with a mixer dough hook for 4 to 5 minutes until smooth.

4-Fourth Step: Divide dough into four portions. Shape each into a smooth mound, then let rest in a plastic bag for 10 to 15 minutes. This rest makes rolling easier for your hands and helps the dough relax.

5-Fifth Step: Roll one portion to a thin, cardboard-like thickness on a floured surface if needed. Cut into palm-sized rectangles.

6-Sixth Step: Make four lengthwise cuts in each rectangle, leaving the edges intact so five strips remain attached. This cutting pattern is what creates the flower shape when you fold.

7-Seventh Step: Fold dough by threading the middle finger through alternating strips. Pinch outer corners together to form a flower center, then turn strips inside-out and seal opposite corners to create an elongated flower shape.

8-Eighth Step: Place folded pieces on baking sheets. Collect scraps, remold, and roll again. Cover trays with a towel until you are ready to fry.

9-Ninth Step: Heat one inch of vegetable oil in a deep frying pan over medium heat. You want steady frying so Moroccan Chebakia browns slowly.

10-Tenth Step: Heat honey in a pot until frothy but not boiling. Add orange flower water, then remove from heat. Keep the honey hot so it soaks efficiently.

11-Eleventh Step: Fry chebakia in batches. Adjust heat to slowly brown cookies over about 10 minutes. Work in small batches so the oil temperature stays stable.

12-Twelfth Step: Transfer fried cookies directly to hot honey using a slotted spoon. Submerge and soak for 5 to 7 minutes until glossy amber. Soaking time affects texture and sweetness, so taste and adjust if you like them more crisp or more tender.

13-Final Step: Drain briefly, place cookies on a tray, and sprinkle centers with toasted sesame seeds. Repeat with remaining batches, then cool completely before storing.