1-Step 1: Prepare the sesame seeds Pick through the sesame seeds to remove any debris. Toast 1 soup bowl full of golden unhulled sesame seeds in a 400°F oven for 10 to 15 minutes, or until they turn crunchy. Stir once or twice during toasting so they color evenly, then let them cool fully.

2-Step 2: Grind part of the sesame seeds Take one bowlful of the toasted sesame seeds and grind them in a food processor until they look powdery and slightly moist. This step gives the dough its rich nutty texture and helps build the flavor of traditional Moroccan Chebakia. Keep the remaining 1/2 cup toasted sesame seeds aside for decoration later.

3-Step 3: Mix the dry ingredients In a large bowl, combine the flour, ground sesame, ground anise, ground cinnamon, salt, crumbled saffron, Moroccan yellow colorant, and the crushed gum arabic mixture. Stir well so the spices and sesame are evenly distributed. This is where the dough starts to smell like classic Ramadan cookies.

4-Step 4: Add the wet ingredients Add the egg, melted butter, olive oil, vinegar, orange flower water, and the yeast dissolved in warm water. Mix with your hands or a spoon until the dough begins to come together. If it feels too dry, add a little more flour only if necessary, since the dough should stay soft and workable.

5-Step 5: Knead until smooth Knead the dough for 7 to 8 minutes by hand, or 4 to 5 minutes in a mixer. You want a smooth, elastic dough that does not crack easily. If the dough feels sticky at first, let it sit for a minute before adding more flour so you do not dry it out.

6-Step 6: Rest the dough Divide the dough into portions and let them rest for 10 to 15 minutes. This short rest makes rolling easier and helps the dough relax. If you are working with a busy schedule, this is a good time to prepare the honey bath and your frying station.

7-Step 7: Roll and cut the dough Roll each portion to a thin thickness on a lightly floured surface. Cut the dough into palm-sized rectangles, then make four lengthwise cuts without cutting through the edges. These strips are what create the famous flower shape.

8-Step 8: Shape the cookies Thread the strips over one finger, then pinch the corners together to form a flower and secure the shape. This part may take a little practice, but it becomes easier after the first few pieces. If you prefer, you can use another shape, although the flower form is the traditional one for authentic Chebakia Ramadan cookies.

9-Step 9: Fry until medium brown Heat 1 1/2 liters vegetable oil in a deep pan over medium heat. Fry the shaped cookies until they are medium brown, which usually takes about 10 minutes. Turn them as needed so they color evenly. The cookies should be crisp and well set before soaking.

10-Step 10: Soak in honey Warm the honey with 2 tablespoons orange flower water in a large pot. Soak the fried cookies in the hot honey for 5 to 7 minutes. If you want a sweeter, softer cookie, leave them in a little longer. If you prefer more crunch, shorten the soaking time.

11-Step 11: Drain and finish Lift the cookies out of the honey and let the extra syrup drip off. Sprinkle them with the toasted sesame seeds while they are still tacky so the seeds stick well. Let them cool fully before storing or serving. The result is a tray of glossy, fragrant Moroccan Chebakia ready for tea time or Ramadan gatherings.