In a large mixing bowl, combine the flour, finely ground toasted sesame seeds, ground anise, ground fennel, cinnamon, turmeric, salt, baking powder, and instant dry yeast. Mix well.

In a separate bowl, whisk together the orange blossom water, vinegar, olive oil, melted butter, egg yolk, and the saffron-infused water (if using).

Pour the wet ingredients into the dry ingredients. Mix with your hands until a shaggy dough forms. Gradually add warm water, a tablespoon at a time, kneading until a firm, cohesive dough is formed. The dough should be smooth and elastic, but not sticky. Knead for 10-15 minutes.

Divide the dough into 4-6 equal balls. Cover them with plastic wrap or a damp cloth and let them rest for at least 30 minutes at room temperature. This makes the dough easier to roll.

Working with one dough ball at a time, flatten it slightly and pass it through a pasta machine on the widest setting. Fold it in half and pass it through again. Repeat this 2-3 times to create a smooth, elastic sheet. If you don't have a pasta machine, use a rolling pin to roll the dough out very thinly (about 1-2 mm thick) into a large rectangle.

Cut the dough sheet into rectangles approximately 8-10 cm (3-4 inches) long and 6-7 cm (2.5-3 inches) wide.

Using a pastry wheel, cut 5 parallel slits into each rectangle, without cutting through the edges. This will create 6 strips connected at both ends.

To shape, pick up the dough rectangle. Thread your index finger through every other strip (e.g., strip 2 and 4), leaving strips 1, 3, and 5 free. Gently pull the outer strips (1 and 6) over your thumb and pinch them together to form a loop. Invert the cookie, gently pulling the edges to open up the flower shape. Place it on a parchment-lined tray. (This step requires practice, refer to online videos if unsure).

Repeat the shaping process with the remaining dough. Re-roll any scraps.

In a large shallow pan or pot, gently heat the honey over low heat. Do not boil.

Stir in the orange blossom water and lemon juice. Keep the syrup warm (not hot) throughout the frying process.

Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 170-175°C (340-350°F). It's crucial to maintain this temperature for even cooking.

Carefully place a few Chebakia into the hot oil, ensuring not to overcrowd the pot. Fry them in batches.

Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.

Using a slotted spoon or spider, remove the fried Chebakia from the oil and immediately transfer them into the warm honey syrup.

Let the Chebakia soak in the honey syrup for at least 5-10 minutes, or longer for a richer flavor. Ensure they are fully submerged.

Using the slotted spoon, lift the honey-soaked Chebakia out of the syrup, allowing excess honey to drip off.

Place them on a wire rack set over a tray to cool and drain further.

Immediately sprinkle with toasted sesame seeds while still warm and sticky from the honey.

Repeat the frying and soaking process with the remaining Chebakia.