When the first batch of cookies are all in the honey, gently push down on them to submerge them. Allow the chebakia to soak for 5 to 7 minutes. They'll turn a rich, glossy amber color as they absorb the honey. In the meantime, you can begin frying another batch of cookies.
Note: The longer you soak the chebakia, the more honey they will absorb, and the sweeter and less crispy they become. How long to soak them is a matter of personal preference. However, too short of a soaking will result in pale-colored chebakia that eventually lose their glossy coating.
Remove them from the honey to a strainer or colander, and allow them to drain for only a few minutes. Gently transfer the cookies while hot to a large platter or tray, and sprinkle the centers with sesame.
As you finish soaking other batches of chebakia in the honey, simply drain and add them to the platter in a mound, garnishing each batch with sesame.
Note: If the honey cools and thickens before you've finished making all the cookies, simply reheat it briefly over medium-low heat. This can be done even if some chebakia are in the pot soaking.