Mastic

whole milk (1.5 liters) • short-grain rice • heaping tablespoons vanilla-flavored cornstarch • sugar • ground mastic • Cinnamon for sprinkling

coarse semolina (500 grams) • sugar (200 grams) • sheep’s milk yogurt (450 grams) • baking powder • vanilla pods or 2 teaspoons vanilla extract • Zest of 1 orange • mastic tears • Unsalted butter, for greasing the baking pan • Blanched almonds (one for each piece of samali) • water (1 liter) • sugar (1 kilogram) • Peel and juice of 1 lemon

fresh milk (about 355 ml) • bananas (frozen if you like) • dates • orange blossom water or rose water • mastic gum tears • sugar • walnuts or almonds

coarse semolina (about 400 grams) • fine semolina (about 250 grams) • sugar (about 200 grams) • coconut milk (about 355 ml) • mastic drops or 2 teaspoons vanilla extract • heaping teaspoons baking powder • water (about 415 ml) • sugar (about 350 grams) • brandy or cognac

plain yogurt (about 600 grams) • sugar • level teaspoons baking soda • water • level teaspoon ground mastiha (mastic gum) • coarse semolina (about 500 grams) • Zest of 1 lemon • butter for greasing the pan • Blanched almonds for decoration (optional) • sugar • water • Lemon peel •

whole milk (1 liter) • unsalted butter (200 grams) • granulated sugar • all-purpose flour • cornstarch • Chios mastic tears • Jam of your choice

fresh milk (250 grams) • strained Greek yogurt (250 grams) • sugar (300 grams) • fine semolina (180 grams) • coarse semolina (180 grams) • ground mastic (5 grams) • baking powder (5 grams) • Zest of 1 lemon • Vanilla extract • ground almonds (50 grams) • sugar (700 grams) • water (500 grams) •

goat’s milk (1 liter; cow’s milk can be used) • water (710 ml) • Carolina or medium-grain rice (about 65 grams) • sugar (I used granulated stevia) • vanilla-flavored cornstarch (about 30 grams) • ground mastic (masticha)

fine semolina • plain yogurt • sugar (about 300 grams) • mastic (ground) • baking soda • salt • sugar • water • drops of lemon juice

all-purpose flour (about 500 grams) • active dry yeast (about 9 grams) • warm water (120 ml) • oil (60 ml) • orange juice (30 ml) • mastic (ground) • honey (150 grams) • tahini of your choice (I used orange-flavored tahini) • Zest of 1 orange • Raisins (optional)

unsalted butter (250 grams) • powdered sugar (250 grams) • all-purpose flour (750 grams) • egg yolk • baking powder (10 grams) • milk (130 ml) • vanilla sugar or 2 teaspoons vanilla extract • ground cardamom • ground mastic (mastiha) • ground mahleb • brandy (50 ml)

all-purpose flour (about 500 grams) • salt • instant yeast • sugar (about 100 grams) • water (about 240 ml) • oil (about 60 ml) • cinnamon • ground mastic • ground mahleb • tahini (about 360 grams) • honey • cinnamon •

caster sugar (about 190 grams) • sunflower oil (120 ml) • eggs • yogurt (about 170 grams) • Zest of 1 orange • mastic • coarse semolina (about 400 grams) • baking powder • Juice of 1 orange • sugar (about 250 grams) • water (300 ml) • chopped pistachios (about 30 grams) •

whole milk (about 1.2 liters) • short-grain rice (about 200 grams) • sugar (about 200 grams) • salt • water (about 600 milliliters) • Orange blossom water or ground mastic (optional)

coarse semolina (about 170 grams) • fine semolina (about 340 grams) • baking powder • baking soda • sugar (about 200 grams) • orange juice (about 240 ml) • coconut milk (about 240 ml) • ground mastic (Chios mastiha) mixed with 1 teaspoon sugar • Zest of 1 orange • sunflower oil • sugar (about 500 grams) • water (about 360 ml) •

fine semolina (about 320 grams) • coarse semolina (about 160 grams) • sugar (about 100 grams) • baking powder (about 1 tablespoon or 15 grams) • baking soda • orange juice (about 360 ml) • Zest of 2 lemons • corn oil (about 240 ml) • water (about 120 ml) • ground mastic • vanilla (about 1 teaspoon) • salt •

coarse semolina (about 170 grams) • fine semolina (about 270 grams) • sugar (about 200 grams) • orange juice (about 240 ml) • baking soda • baker's ammonia • ground mastic • baking powder • For the syrup: • sugar (about 700 grams) • water (about 600 ml) • lemon juice •

coarse semolina (about 500 grams) • fine semolina (about 500 grams) • sugar (about 500 grams) • ground mastic • baking powder • orange juice (about 240 ml) • water (about 480 ml) • Zest of 1 orange • water (about 950 ml) • sugar (about 800 grams) • vanilla

fine semolina (about 800 grams) • coarse semolina (about 200 grams) • baking powder • whole milk (about 500 grams) • sugar (about 400 grams) • eggs • vegetable oil • vanilla sugar or 3 teaspoons vanilla extract • baking soda • Juice and zest of 1 orange • ground mastic (optional) • water (about 1.5 kg) •

fine semolina (250 grams) • granulated sugar (200 grams) • all-purpose flour (200 grams) • whole milk (200 ml) • sunflower oil (150 ml) • vanilla powder or 2 teaspoons vanilla extract • ground mastic (Chios mastiha) • ground mahleb • orange (juice and zest) • raw almonds • baking soda • water (300 ml) •

sheep’s milk yogurt or Greek yogurt (500 ml) • sugar (300 grams) • coarse semolina (600 grams) • ground mastic mixed with 2 teaspoons sugar • baking soda • blanched almonds • tahini for greasing the pan • sugar (600 grams) • water (650 ml) • lemon peel • lemon juice

coarse semolina (about 320 grams) • fine semolina (about 160 grams) • sugar (about 200 grams) • fresh orange juice (about 480 ml) • Zest from half an orange • baking soda • vanilla powder or 1 teaspoon vanilla extract • ground mastic (masticha) • baking powder (about 1 tablespoon) • Optional: some roasted slivered almonds • Ingredients for the syrup • sugar (about 800 grams) •

coarse semolina (about 550 grams) • fine semolina (about 250 grams) • sugar (about 450 grams) • warm water (about 300 grams) • fresh orange juice (about 200 grams) • baking powder (about 20 grams) • baking soda dissolved in the orange juice (about 15 grams) • vanilla powder or 2 teaspoons vanilla extract • ground mastic • sunflower oil (about 200 grams) • water (about 400 grams) • sugar (about 400 grams) •

self-rising flour (about 315 grams) • sugar • active dry yeast • baking soda • ground mahlab • ground mastic • salt • olive oil (60 ml) • water (180 ml) • tahini (about 300 grams) • light brown sugar, packed (about 100 grams) • honey •

bread flour (about 250 grams) • all-purpose flour (about 250 grams) • self-rising flour (about 140 grams) • dry yeast (about 9 grams) • granulated sugar (about 100 grams) • ground mastic • ground mahlab • ground cinnamon • vanilla extract • salt • warm water (150-200 ml) • tahini (about 350 grams) •

self-rising flour (about 500 grams) • dry yeast • sugar (100 grams) • margarine (70 grams) • ground mastic • ground mahlab • tahini (35 grams) • water (200 ml) • salt • tahini (300 grams) • sugar (80 grams) • water (150 ml) •

sweetened condensed milk • sugar • vanilla extract • eggs • vegetable oil • warm water • cardamom powder • mahleb powder • Chios mastic powder (I didn't use it) • orange (juice and zest) • fresh yeast or 7 packets dry yeast (8g each) • baking powder •

anise seeds (about 5 grams) • mastic tears • thyme (about 1 gram) • oregano (about 1 gram) • dried basil (about 1 gram) • coarse salt (about 5 grams)