1-First Step: Gather and measure all ingredients, including 1/2 kilogram of flour, toasted sesame seeds, and spices, to ensure everything is ready for smooth preparation of Moroccan Chebakia.

2-Second Step: Toast the sesame seeds by spreading them on a baking sheet and baking at 400°F for 10-15 minutes until they turn golden and develop a nutty flavor; let them cool completely before proceeding.

3-Third Step: Grind one bowlful of the toasted sesame seeds in a food processor until it forms a moist powder, which will be mixed into the dough for added texture and taste in your Moroccan Chebakia.

4-Fourth Step: In a large bowl, combine the ground sesame powder with the flour, ground anise, cinnamon, salt, saffron, yellow colorant, and the Gum Arabic mixture to create the dry base for your dough.

5-Fifth Step: Add the wet ingredients egg, melted butter, olive oil, vinegar, orange flower water, and the yeast dissolved in warm water mixing by hand until it forms a stiff yet pliable dough; knead for 7-8 minutes by hand or 4-5 minutes with a mixer, adding more flour if the dough feels too sticky.

6-Sixth Step: Divide the dough into four portions, shape each into a mound, and let them rest in plastic bags for 10-15 minutes to make rolling easier and ensure the Moroccan Chebakia shapes hold well.

7-Seventh Step: Roll out each portion to the thickness of thin cardboard, cut into palm-sized rectangles, and make four lengthwise cuts without going through the edges to form five attached strips for shaping.

8-Eighth Step: Weave the strips by threading alternating ones to create an elongated flower shape, pinching the ends to secure, then place them on baking sheets for frying preparation.

9-Ninth Step: Heat 1 inch of vegetable oil in a pot to medium heat and fry the shaped Chebakia in batches for about 10 minutes until they turn medium brown, adjusting the heat to avoid burning or undercooking; this step yields the crispy texture.

10-Tenth Step: While frying, heat the honey with 2 tablespoons of orange flower water until it’s frothy but not boiling, then drain the fried cookies briefly before soaking them in the hot honey for 5-7 minutes, adjusting time for desired sweetness.

11-Eleventh Step: Remove the soaked cookies from the honey, arrange them on trays, and sprinkle the centers with the remaining toasted sesame seeds for decoration; repeat with the rest of the dough batches.

12-Final Step: Allow the Moroccan Chebakia to cool fully before serving, pairing them with mint tea or as part of Iftar, and note that this recipe makes about 2 kilograms, perfect for sharing or storing for later enjoyment.