Chebakia

Method

Make a dough by combining flour, salt, aniseed, and a well in the centre. Add egg yolks and water, mixing until a stiff dough forms, then knead in softened butter until smooth and elastic. Rest the dough for 30 minutes wrapped in cling film. Roll the dough very thin on a floured surface and cut into strips approximately 10cm long and 2cm wide. Pinch the centre of each strip to create a bow shape, then heat oil to 170°C and deep fry the chebakia until golden on both sides, about 2-3 minutes total. Toast sesame seeds lightly in a dry pan, then gently warm honey with orange blossom water and cinnamon. Dip the warm fried pastries into the honey mixture, coat generously with sesame seeds, and arrange on a serving plate in a traditional rosette pattern.