Halwa Shebakia

In a large mixing bowl, combine flour, cinnamon, turmeric, and active dry yeast. Add melted butter and gradually mix in water until a smooth, pliable dough forms.

Cover the dough with a clean cloth and allow it to rest in a warm place until slightly risen and relaxed. This helps develop the texture needed for shaping.

Divide the dough into small portions and roll each piece out thinly on a lightly floured surface. Using a pastry cutter or knife, cut each portion into a strip pattern and fold or twist it into the traditional rose or lattice shape.

Heat vegetable oil in a deep, heavy-bottomed pot over medium heat until it reaches approximately 170°C (340°F). Fry the shaped pastries in batches until they are crispy and deep golden brown, turning occasionally for even cooking.

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

In a separate wide saucepan, gently warm honey over low heat until it becomes fluid and fragrant. Submerge the fried pastries in the warm honey in batches, allowing them to absorb the coating fully for 1-2 minutes each.

Remove the honey-coated pastries and immediately sprinkle generously with toasted sesame seeds before the honey sets. Arrange them on a serving platter and allow to cool completely before serving.