Moroccan Chebakia

Step 1

In a large bowl, mix 2 cups flour, 0.5 cup sesame seeds, 0.5 cup ground almonds, and a pinch of salt. Gradually add 0.5 cup water and 2 tbsp orange blossom water, kneading into a smooth, firm dough, about 5 minutes.

Step 2

Cover the dough with a damp cloth and let it rest for 15 minutes. Meanwhile, warm 1 cup honey in a small saucepan over low heat until thin and runny, about 3 minutes; keep warm.

Step 3

Roll the dough out on a floured surface to about 1/8 inch thick. Cut into 2-inch squares, then pinch each square in the center to form a bow shape.

Step 4

Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry the dough shapes in batches, turning once, until deep golden brown and crisp, about 3-4 minutes per batch.

Step 5

Remove the fried cookies with a slotted spoon and immediately dip them into the warm honey, coating well. Let them soak for 1 minute, then transfer to a wire rack to drain.

Step 6

Sprinkle the honey-soaked cookies with extra sesame seeds and let them cool completely. Store in an airtight container for up to a week.