To begin, take a large bowl and mix together the flour, ground almonds, sesame seeds, ground anise, cinnamon, salt, and baking powder. Stir the dry ingredients thoroughly to ensure they are evenly combined, which helps distribute the flavours throughout the dough.

Add the orange blossom water, vinegar, egg, melted butter, and saffron water (if using) to the flour mixture. Mix well with your hands until the dough begins to come together. The dough should be soft and slightly sticky.

Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. If the dough feels too dry, add a teaspoon of water at a time until the desired consistency is achieved. Wrap the dough in plastic wrap and let it rest for 15-20 minutes.

After resting, divide the dough into smaller portions to make it easier to handle. Roll each portion out to about 3mm thickness. Using a pastry cutter or a knife, cut the dough into rectangles approximately 10x5 cm in size, and make four slits inside each rectangle, leaving the edges intact.

Carefully shape each piece into the traditional chebakia flower shape. Do this by weaving the dough through the slits and pinching the corners together to form a rose-like structure. This intricate shape helps the dough absorb the honey evenly when fried.

Heat the vegetable oil in a deep frying pan over medium heat until it reaches 180°C (350°F). Fry the chebakia in batches, turning them occasionally, until they turn golden brown. This should take about 3-4 minutes per batch. Be sure not to overcrowd the pan.

Once fried, remove the chebakia from the oil and drain on paper towels briefly. While still warm, immediately dip each chebakia into warm honey for about 1-2 minutes, ensuring they are thoroughly coated. This step gives the chebakia its signature sweetness and glossy finish.

Place the honey coated chebakia on a tray and sprinkle with extra sesame seeds while the honey is still sticky. Let them cool completely before serving. Chebakia is traditionally enjoyed with mint tea, especially during Ramadan, but it also makes a delightful treat any time of the year.