1-First Step: Toast and grind the sesame seeds Start by toasting the sesame seeds if they are not already ready. This step matters because the toasted sesame gives traditional Moroccan Chebakia its deep nutty taste. Once cooled, grind the seeds until they are fine, but do not turn them into a paste. A food processor or spice grinder works well, and you can do this ahead of time if you want to save effort later. If you are meal prepping for a busy week, toast extra sesame seeds and store them in an airtight container. That way, your next batch of authentic Chebakia cookies starts with less work.

2-Second Step: Mix the dry ingredients In a large bowl, combine the flour, ground sesame seeds, ground anise, ground cinnamon, salt, crumbled saffron, Moroccan yellow colorant, and the crushed Gum Arabic mixture. Stir everything well so the spices are evenly spread through the flour. This gives the cookies that balanced flavor in every bite. At this stage, you should have a fragrant dry mix with a warm color and a soft, sandy feel. If your flour seems too dry or your kitchen is humid, keep a little extra flour nearby for later.

3-Third Step: Add the wet ingredients and form the dough Add the egg, melted butter, olive oil, vinegar, orange flower water, and the yeast dissolved in warm water. Mix gently at first, then bring the dough together by hand. Knead until it feels smooth and elastic. If it sticks too much, add a small amount of flour, but do it slowly so the dough does not become stiff. This part is where the dough starts to come alive. The orange flower water adds a soft floral note, while the vinegar helps with texture. The dough should feel soft, not dry or crumbly.

4-Fourth Step: Rest the dough and divide it Divide the dough into portions and cover them with a clean towel. Let it rest for 15 minutes. This short rest makes the dough easier to roll and shape, which is especially helpful when making a detailed Chebakia recipe at home. While the dough rests, heat your oil and prepare your honey mixture so everything is ready when you begin frying. That makes the process smoother and keeps the fried pieces from waiting too long.

5-Fifth Step: Roll, cut, and shape the chebakia Roll one portion of dough at a time to about 1/8-inch thickness. Cut it into rectangles about 3 by 4 inches. In each rectangle, make 4 lengthwise cuts, but leave the ends intact. Then weave and fold the strips into the traditional flower shape. It may take a few tries to get the rhythm, and that is completely normal. If you have scraps left over, re-knead them and let them rest before rolling again. That keeps the dough from becoming tough. The traditional flower shape gives the cookies their signature look, but small variations are fine as long as they hold together well.

6-Sixth Step: Heat the oil and warm the honey Heat the vegetable oil to 350°F, which is 175°C. Keep an eye on the temperature because oil that is too hot can brown the chebakia too quickly, while oil that is too cool can make them greasy. In another pot, warm the honey with the 2 tablespoons of orange flower water until it comes to a gentle simmer.

7-Seventh Step: Fry in batches Fry the shaped pieces in small batches so the oil stays steady. Cook each side for 2 to 3 minutes until golden brown. The cookies should look crisp and beautifully colored, not dark. Use a slotted spoon to turn them and lift them out of the oil. If you are making a batch for guests, resist the urge to crowd the pot. Smaller batches help the cookies cook evenly and keep their shape. This is one of the biggest secrets behind great Chebakia cookies.

8-Eighth Step: Soak in honey and finish with sesame seeds As soon as the chebakia come out of the oil, soak them in the hot honey for 5 to 7 minutes. If you want a crispier bite, shorten the soak a little. If you like a sweeter, softer finish, let them rest longer in the honey. Lift them out and let the extra honey drain on a rack. While they are still warm, sprinkle the toasted sesame seeds over the top for decorating. This final touch gives the cookies a beautiful finish and a little extra crunch.

9-Ninth Step: Cool completely before storing Let the cookies cool fully before moving them into storage containers. If you store them while warm, trapped steam can soften the coating. Once cooled, they are ready to serve with tea, coffee, or a big bowl of harira during Ramadan.