My Halwa Shebakia

In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until foamy and activated.

In a large mixing bowl, combine the flour, cinnamon, and turmeric, then rub in the softened butter until the mixture resembles coarse crumbs.

Pour the activated yeast mixture into the flour mixture and knead together into a smooth, pliable dough, adding small amounts of warm water as needed to achieve the right consistency.

Cover the dough with a clean cloth and set it aside in a warm place to rise until it has doubled in size.

On a lightly floured surface, roll the dough out thinly and cut it into strips, then shape each strip into the traditional intricate flower or knot form characteristic of shebakia.

Heat vegetable oil in a deep pot or fryer over medium-high heat until it reaches frying temperature, then carefully lower the shaped pastries in batches and fry until golden brown and crisp on all sides.

Remove the fried pastries with a slotted spoon and drain briefly on paper towels to remove excess oil.

While still warm, submerge the pastries in honey, turning to coat them thoroughly, then transfer to a serving platter and allow the honey to set before serving.