Prepare the Chebakia dough:
In a large salad bowl, pour the flour, ground almonds, ground sesame seeds, baker's yeast, baking powder
Add the cinnamon, salt, anise powder, saffron powder and mix very well.
Make a well, pour in the vinegar, olive oil, orange blossom water, egg yolk and melted butter.
Pick up the dough, gradually adding orange blossom water, and knead until a homogeneous and smooth dough is obtained.
Divide your dough into 4 medium-sized dough pieces.
Wrap in plastic wrap and let stand a little.
Shape the rosette of the chebakia
On a floured work surface, roll out a first ball to a thickness of about 3 mm.
With the chebakia cookie cutter or pastry wheel, cut out squares 5 cm apart, in which you will make 4 incisions every 1 cm approximately
Take a square and with the index finger of the right hand, collect the odd strips starting from the right to the left, we end up with the strips 1, 3 and 5 which are on the front of the finger.
Join by pinching the two opposite ends up and down to bring them to the center to form a flower.
Dip the chebakia in the hot frying oil and brown them on both sides.
Remove them and immediately dip them in warmed honey flavored with orange blossom water.
Let drain and sprinkle with the white or golden sesame seeds.
Serve and enjoy your dessert!