In a large pot, combine the honey, water, and lemon slice. Heat over medium-low heat, stirring occasionally, until the honey is fluid and warm, but not boiling. Do not let it boil vigorously.

Remove from heat and stir in the orange blossom water. Keep the syrup warm on very low heat or in a warm place while you prepare and fry the cookies.

In a large mixing bowl, combine the sifted flour, finely ground toasted sesame seeds, ground anise, ground fennel, cinnamon, turmeric (if using), salt, and baking powder. Mix well to combine all dry ingredients.

In a separate bowl, whisk together the saffron-infused water, orange blossom water, apple cider vinegar, melted browned butter, vegetable oil, and egg yolk.

Pour the wet ingredients into the dry ingredients. Start mixing by hand, gradually adding warm water a little at a time until a firm, homogeneous dough forms. The dough should be firm but pliable, not sticky.

Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until it's smooth and elastic. Divide the dough into 8-10 equal portions, shape each into a ball, and cover them with plastic wrap. Let rest for at least 30 minutes at room temperature, or up to an hour.

Working with one dough ball at a time (keep the others covered), roll it out very thinly on a lightly floured surface. The dough should be almost translucent (about 1-2mm thick). You can also use a pasta machine to get a consistent thinness.

Using a fluted pastry wheel or a sharp knife, cut the dough into rectangles, approximately 3 inches long and 2 inches wide.

For each rectangle, make 5 parallel slits without cutting through the short ends. You will have 6 strips connected at the top and bottom.

To shape the flower: Take the first strip and fold it over the third strip. Then take the fifth strip and fold it over the first and third (now intertwined). Gently pull the corners of the strips to open up the shape. Pinch the two remaining loose ends together tightly to seal and form a loop, creating a flower or basket shape. Practice makes perfect!

Place the shaped Chebakia on a clean, lightly floured tray or baking sheet, making sure they don't stick together. Repeat with the remaining dough.

In a deep-fryer or a large heavy-bottomed pot, heat the vegetable oil over medium-high heat to about 350-375°F (175-190°C).

Carefully place a few Chebakia into the hot oil, without overcrowding the pot. Fry for 2-3 minutes per side, turning once, until they are golden brown and crisp.

Using a slotted spoon or spider skimmer, remove the fried Chebakia from the oil and immediately transfer them directly into the warm honey syrup. Allow them to soak for at least 5-7 minutes, turning them gently to ensure even coating.

While the first batch is soaking, continue frying the next batch of Chebakia.

Once soaked, remove the Chebakia from the honey syrup using a slotted spoon, allowing excess honey to drip back into the pot. Arrange them on a cooling rack placed over a tray to catch any drips.

Immediately sprinkle the Chebakia with toasted sesame seeds while the honey is still tacky. Repeat the frying and soaking process with the remaining cookies.

Allow the Chebakia to cool completely before serving or storing.