Chebakia

Step 1: Grind 7 oz sesame seeds in a food processor until it starts to clump and smell nutty, like coarse sesame paste.

Step 2: Mix in a large bowl with 1 ⅛ lb plain flour, 1 tbsp ground anise, 1 tsp ground cinnamon, ½ tsp instant yeast and ½ tsp salt. Add 1 pinch saffron threads and its liquid, 2 ⅛ oz butter, ¼ cup vegetable oil and 2 tbsp white vinegar, then work in ½ cup water a little at a time until you have a firm, smooth dough, stiffer than bread dough.

Step 3: Knead for 10 minutes until it is smooth and no longer crumbly. Wrap and rest for 15 minutes.

Step 4: Roll a quarter of the dough on a lightly floured surface until 2–3 mm thick. Cut into rectangles about 7 x 9 cm, then make 4 parallel cuts along the length of each, stopping 1 cm from each end, so it looks like a little ladder.

Step 5: Thread the middle finger of one hand through alternate strips (1st, 3rd and 5th). With the other hand, pinch the two ends and pull them down, turning the strips inside out to make a rose. Press the corners together. Shape all the dough, keeping finished ones covered.

Step 6: Warm 1 ¾ lb honey with 2 tbsp orange blossom water in a wide pan over a low heat until very runny and hot, but not bubbling.

Step 7: Heat 1 litre vegetable oil in a deep pan to 325°F. Fry the chebakia in batches of 6–8 for 6–8 minutes, turning, until they are a deep reddish-brown and stop bubbling furiously. Pale chebakia are the common mistake: they turn soft and floppy in the honey.

Step 8: Lift the fried cookies straight into the hot honey and leave for 5–7 minutes, turning, until they have darkened and look glossy.

Step 9: Lift them onto a sieve to drain, sprinkle immediately with 1 ¾ oz toasted sesame seeds, then spread on a tray to cool and set. Store in an airtight tin for up to 3 weeks.