Moroccan Ramadan Rose-Shaped Sesame Honey Cookies

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These intricate Moroccan rose-shaped cookies are a beloved Ramadan tradition, fried until golden and soaked in a fragrant honey-orange blossom syrup. Flavored with toasted sesame, warm spices, and a hint of almond, they are crisp, sticky, and beautifully aromatic.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 95 gCarbs
• 4 gFiber
• 58 gSugar
• 12 gProtein
• 180 mgSodium
• 280 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 1 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour
• 1/2 cup toasted sesame seeds, finely ground
• 1/4 cup almond flour
• 1 tsp ground cinnamon
• 1/2 tsp ground anise
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup orange blossom water
• 1/4 cup warm water
• 1 tbsp white vinegar
• 1 large egg
• 4 cups vegetable oil for frying

For the honey syrup

• 2 cups honey
• 3/4 cup water
• 1 tbsp orange blossom water
• 1 tsp ground cinnamon
• 1 tsp fresh lemon juice
• 2 tbsp toasted sesame seeds for garnish

Directions

1. In a large bowl, whisk together the flour, ground sesame, almond flour, cinnamon, anise, ginger, turmeric, and salt. Add the softened butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. Make a well in the center and add the orange blossom water, warm water, vinegar, and egg. Mix with a wooden spoon, then knead by hand for about 8 minutes until smooth and pliable. Cover and let rest at room temperature for 30 minutes.
3. Divide the dough into 4 portions. Roll one portion on a lightly floured surface into a thin sheet about 1/8 inch thick. Using a 3-inch round cutter, stamp out as many circles as possible.
4. Using a 5-slotted pastry cutter or a small sharp knife, make 5 parallel slits across each round, leaving the center intact. Fold the dough into a rose shape by pinching the center and folding strips over each other to form overlapping petals. Repeat with remaining dough.
5. Heat the oil in a deep heavy pot to 340°F (170°C). Fry the shaped cookies in small batches for about 2 minutes per side, until deep golden brown. Drain on paper towels.
6. While the cookies fry, prepare the syrup: combine honey, water, orange blossom water, cinnamon, and lemon juice in a saucepan. Bring to a gentle boil and simmer for 5 minutes until slightly thickened.
7. Dip each warm fried cookie into the hot syrup for a few seconds on each side, then lift out with a slotted spoon and place on a wire rack. Sprinkle immediately with toasted sesame seeds.
8. Let the cookies cool until the syrup sets into a glossy glaze. Arrange on a platter and serve with mint tea.
9. Store leftover cookies in an airtight container at room temperature for up to 1 week; they stay soft and syrupy over time.

Cook’s Notes

• Keep the oil temperature steady at 340°F (170°C); too hot burns the outside before the inside cooks, and too cool makes the cookies greasy.
• Toast sesame seeds in a dry pan over medium heat until fragrant and just golden for the deepest nutty flavor.
• Use a slotted pastry cutter or a sharp knife to make clean slits so the petals fold neatly into a rose shape.
• Dip cookies in syrup while still hot so they absorb the honey and stay soft and glossy.
• Work with one dough portion at a time and keep the rest covered to prevent the sheets from drying out while shaping.

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