Moroccan Honey-Nut Pastries (Chebakia)

In a large bowl, combine the flour, ground toasted sesame seeds, crushed saffron, and ground anise seeds. Mix well.

Add the melted butter and orange blossom water to the dry ingredients. Mix until a shaggy dough forms, then knead for 5 minutes until smooth and elastic. Cover and let rest for 15 minutes.

Divide the dough into 4 equal portions. Roll each portion very thinly (about 1/8-inch thick) on a lightly floured surface. Cut into rectangles, then make 4 parallel slits in the center of each rectangle, leaving the edges intact.

To shape, pick up a rectangle, thread one corner through the center slits to create a flower-like shape. Repeat with remaining dough.

Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F/175°C. Fry the pastries in batches for 2-3 minutes per side, until golden brown. Do not overcrowd the pot.

While the pastries are frying, gently warm the honey in a separate saucepan over low heat until it is fluid. Do not boil.

Immediately after frying, transfer the hot pastries directly into the warm honey. Let them soak for at least 5 minutes, turning occasionally to ensure even coating.

Remove the honey-soaked pastries from the pot, allowing excess honey to drip off. Arrange them on a serving platter and sprinkle with the remaining sesame seeds for garnish.

Serve warm or at room temperature. These pastries are best enjoyed fresh.