Mix the dry ingredients and cheese in a large bowl.
Add the saffron and as much water as required to obtain a dough the consistency of soft cookie dough.
Knead for at least 10 minutes. Let the dough rest for 30 minutes.
Roll out the dough on a floured surface to a 2cm thickness.
Using a 6cm round cookie cutter, cut as many discs as possible.
Heat the oil in a deep pan over medium heat and drop 3-5 legeimat into it.
Using a large metal spoon, turn the legeimat over to get an even golden colour. Place them on a platter.
Drizzle with date syrup and sprinkle with sesame seeds. Best eaten warm.