9 cups of all-purpose flour
60g. of fresh yeast or 1 sachet of dried yeast
½ cup of tepid milk
2 cups of sugar
6 eggs slightly beaten
1 ½ cup of butter from milk
1 tbsp of pounded mahlab
1 tsp of powdered mastic
1 egg yolk beaten
Some blanched almonds for sprinkling the top
Sift the flour
Dissolve the yeast in 2 tbsp of tepid milk and 2 tbsp of sugar.
Add a cup of flour
Cover the mixture and let it rise for 2 hours.
Beat the sugar and the eggs over a bain marie (double boiler).
Heat the butter slightly (until lukewarm)
Place the mixture of eggs, yeast, half the quantity of butter, mahlab and mastic in a bowl.
Add gradually the rest of the flour while stirring and buttering your hands until all the butter is blended in the mixture.
Cover and leave it to rise for 6 hours in a warm place.
Re-knead the mixture, place it in a greased round baking pan, dress it with almonds, spread the beaten egg yolk on top and bake in a preheated oven at 170˚C for approx. 40 min.