Moroccan Chebakia (Sesame Cookies with Honey) for Ramadan

• 300 grams Cake flour
• 1/2 tsp Salt
• 60 grams White sesame seeds
• 40 ml Melted butter
• 50 ml Vegetable oil
• 2 tsp Caraway seeds
• 2 tsp Orange water
• 1 tsp Dried yeast
• 1 dash Saffron
• 1 Egg yolk
• 1/2 tsp Vinegar
• 200 ml Lukewarm water
• 100 ml Water
• 700 grams Honey
• 1 Oil (for deep-frying)

1. Combine all of the ingredients.
2. All of the ingredients should be evenly combined as shown.
3. Cover the dough in plastic wrap or in a damp cloth to prevent drying, and let it rest.
4. Roll out the dough to a 3 mm thickness.
5. These are special cutters for chebakia that I bought in Morocco.
6. If you don't have any, use a knife to imitate the shape.
7. Thread your finger through alternating strips of dough, then gently pull the outer two strips through the strip closest to you by turning the strips inside-out as shown in the photo below.
8. It should look like this.
9. If it's hard to figure out, practice it with a piece of paper first.
10. Once you finish forming the cookies, heat the oil to deep-fry them.
11. Deep-fry until they turn golden brown.
12. While deep-frying, boil the syrup ingredients in a separate pot.
13. Coat the freshly deep-fried chebakia in the syrup by dunking them in the syrup.
14. They will sizzle.
15. They're done!
16. Sprinkle with sesame seeds to taste and enjoy!

flour, salt, white sesame seeds, butter, vegetable oil, caraway seeds, water, yeast, saffron, egg yolk, vinegar, water, water, honey, oil

Taken from cookpad.com/us/recipes/155898-moroccan-chebakia-sesame-cookies-with-honey-for-ramadan (may not work)