Chebakia (sesame and Honey Ramadan Pastries)

— The Method

How it comes together.

1. Step 01

   I begin by grinding the toasted sesame and almonds until they resemble moist sand, then I mix them with the flour, spices, sugar, baking powder, yeast, and salt. Once the dry base is evenly blended, I work in the melted butter, olive oil, and neutral oil until the mixture feels crumbly and rich in my hands. Then I add the egg yolk, vinegar, orange blossom water, and enough warm water to bring it into a firm dough that feels closer to pasta than cookie dough.

2. Step 02

   I knead the dough until smooth, wrap it, and let it rest briefly so it relaxes before rolling. After dividing it, I roll each portion very thin and cut rectangles, then slice parallel strips inside each piece while leaving the outer edges connected. This shaping is the soul of chebakia, and I take my time because neat folds fry more evenly and hold their flowered shape better.

3. Step 03

   I form each piece by threading and pulling the strips into that classic braided blossom, then keep them covered so they do not dry out while I finish the batch. I fry them at about 350°F to 356°F until golden brown, turning gently as they puff and blister. The moment they leave the oil, I dip them into warm honey scented with orange blossom so they absorb sweetness while still hot.

4. Step 04

   I lift them out with a slotted spoon, let the excess honey drip away, and finish with toasted sesame. As they cool, the surface becomes shiny and tacky while the inside stays slightly chewy. The best chebakia tastes deeply of sesame first, then spice, then floral honey, with just enough crunch to make the bite satisfying.