Make the Dough

1. Mix the flour, baking powder, salt, vanilla sugar, and granulated sugar in a large bowl.
2. Add the melted butter, beaten egg, white vinegar, and orange blossom water. Mix just until a smooth dough forms. Do not over-knead.
3. Cover and let the dough rest at room temperature for 20–30 minutes.

Shape the Chebakia

1. Roll out the dough very thin (2–3 mm) on a clean work surface. A pasta machine works well for an even thickness.
2. Cut the dough into 8 × 10 cm rectangles using a pastry wheel.
3. Make 7 lengthwise cuts inside each rectangle, leaving the edges intact.
4. Fold each rectangle into the traditional Chebakia flower shape, then place the shaped pastries on a tray and cover with a clean kitchen towel until ready to fry.

Fry

1. Heat neutral oil in a deep pan or fryer over medium heat.
2. Fry the Chebakia for 2–3 minutes, until evenly golden and crispy.
3. Drain on paper towels.

Coat with Honey

1. Warm the honey (or sugar syrup) with the orange blossom water and lemon juice over low heat until smooth.
2. Dip the warm Chebakia into the warm honey syrup until fully coated, then drain on a wire rack.
3. Sprinkle with toasted sesame seeds before serving.