Grind the almonds and sesame seeds

• Grind the almonds and roasted sesame seeds finely.
• Place them in a deep bowl.

Make the dough

• Add the cinnamon, fennel seed powder, aniseed powder, baking powder, yeast, vinegar, milk, orange blossom water and butter to the bowl.
• Mix well.
• Add the flour and knead until smooth.

Rest the dough

• Cover the dough and let it rest.

Roll out the dough

• Divide the dough into two pieces.
• Lightly sprinkle flour on the work surface.
• Roll out the dough with a rolling pin into a thin sheet of about 50 by 45 cm.

Cut the strips

• Cut long strips about 1 cm wide using a serrated wheel.

Shape the chebakia flowers

• Take a strip and wrap it twice around four fingers, then place it on the work surface.
• Repeat to make a second oval strip and press the two oval strips together.
• Squeeze the dough tightly with your index fingers and press firmly so it does not come apart during baking.

Heat the honey and the oil

• Heat the honey in a pan over low heat.
• Heat a layer of sunflower oil in a frying pan to 180 °C.

Fry the chebakia

• Press the chebakia flowers firmly once more before frying so they hold together.
• Fry the cookies until both sides are golden brown.

Coat in honey and garnish

• Dip the warm chebakia completely in the warm honey.
• Sprinkle sesame seeds on immediately.