Shebakia

👨‍🍳 Method

1. 1
   Mix the flour, yeast, ground sesame, anise and cinnamon, add the water, oil, rose water and orange blossom water and knead into a dough that is smooth.
2. 2
   Cover and Let rise 30 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
3. 3
   Roll out the dough thin. Cut 8 x4 cm rectangles, and cut 4–5 long parallel slits in each rectangle, without cutting through to the edge.

   ⚙ Rolling Out DoughRolling pinKnife

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
4. 4
   Thread one end of each rectangle through the slits and shape into a flower.
5. 5
   Heat the oil to 170°C (340°F) and lower the flowers into it.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
6. 6
   Fry 3–4 minutes, until the dough browns, and drain.

   Stove
7. 7
   Heat the honey and rose water in a small pot.

   StoveSmall saucepan
8. 8
   Dip the hot flowers in the hot honey syrup and let them soak 30 Seconds per side.
9. 9
   Transfer to parchment paper and let cool.

   Parchment paper