Ground mastic

Calrose rice • water • salt • sugar or more • milk • cornstarch • rose water • mastic gum ground fine • cinnamon • anistar • butter

milk • sugar • cornstarch dissolved in ¼ cup milk • orange blossom water • rose water • mastic gum, crushed with 1 teaspoon sugar • - For the ashta cream: prepare ahead of time • milk • whipping cream • American-style white bread • cornstarch, dissolved in ½ cup water • - For the sugar syrup: •

milk • sugar • cornstarch, dissolved in 1/4 cup milk • orange blossom water • rose water • mastic gum, crushed with 1 teaspoon sugar • For the ashta cream: prepare ahead of time • milk • whipping cream • slices American-style white bread • cornstarch, dissolved in 1/2 cup water • For the sugar syrup: •

milk • cream • sugar • cornstarch, dissolved in 1/2 cup milk • orange blossom water • ground mastic • For qamardeen topping: • hot water • qamardeen • sugar • corn starch • orange blossom water

powdered sahlab, or 1 cup cornstarch • liquid milk • sugar • whipping cream • mastic • saffron, ground • rosewater • pistachios, sliced

soft margarine • sugar, granulated • orange juice • self raising flour • ground cinnamon • ground mastic • honey • water • sesame seeds

all purpose flour • brown sugar, granulated • dry yeast (or 15g fresh) • warm water • olive oil • zest of an orange • ground mastic • dried cranberries • sesame seeds

all purpose flour • whole wheat flour • sugar • ground mahleb • ground mastic • zest of an orange • fresh yeast (or 10g dry) • sugar, for the yeast • warm water • olive oil • black Corinthian currants • some olive oil for shaping

35% fat whipping cream, room temp • sugar, granulated • large eggs • butter, room temperature • strong flour • ground mahleb • ground mastic • warm water • sugar, for the yeast • fresh yeast • egg yolk, for eggwash • water, for eggwash •

butter, room temperature • granulated sugar • large eggs • fresh orange juice • brandy • zest of an orange • ground mahleb • ground mastic of Chios • vanilla extract • all purpose flour • baking powder • finely chopped almonds, blanched & toasted •

butter • sugar • eggs • yogurt • vanilla • level tsp mahleb • ground mastic • zest and juice of 1 large orange • self rising flour • baking powder

fine semolina  • coarse semolina  • sugar  • yogurt, or milk or orange juice  • baking soda  • baking powder  • mastic (powder or ground mastic) • water  • sugar 

strong flour (high protein & gluten flour) • sugar (plus 1 tbsp for the yeast) • warm milk • fresh orange juice (about 2 oranges) • large eggs, room temp • butter, softened • ground mahleb • ground mastic of Chios • yeast fresh • egg yolk with 2 tbsp of water(for brushing)

egg whites • sugar • mastic, ground with a little sugar in a blender

fresh yeast (1/2 cube) • all purpose flour • melted vegetable butter  • sugar • full fat yoghurt (diet... tomorrow...) • salt • ground mastic (before you grind it, place it in the freezer for 10'!) • ground mahlab • egg • sugar • water • lemon juice

flour (maybe a little bit more, you can be the judge of that) for tsourekia (or all purpose)  • satchels dry yeast (or 90 g fresh)  • lukewarm fresh milk • mahlab (ground)  • mastic (ground)  • zest from a big orange  • margarine at room temperature • eggs  • egg yolk (for brushing) • sugar (depending on how sweet you want them to be) 

fresh butter or margarine  • light olive oil or vegetable oil  • sugar • oragne zest  • orange juice • cognac or mastic liqueur  • lye that you can make by boiling 2 tbsp sifted ash from wood, with one and a half cups of water for 2 minutes, let it settle and then take the clean water.  • vanilla • baking soda • about 1300 g all purpose flour • ground walnuts  • ground roasted sesame seeds  •

strong flour for tsoureki  • oranges, juice and zest  • olive oil  • dry yeast  • sugar  • lukewarm water  • mahlab   • ground mastic  • Optionallydark chocolate drops or flakes

flour  • oil  • egg  • sugar • enough water to make a soft dough  • sweet mizithra   • eggs • honey  • ground mastic  • cinnamon 

strong flour  • eggs at room temperature • melted butter  • satchels dry yeast  • warm milk (full-fat) • satchel ground mahlab  • zest of 2 oranges  • satchel ground mastic  • sifted icing sugar • egg yolk thinned with water for brushing  • sesame seeds

flour (for tsoureki)  • sugar • melted butter  • eggs • satchels yeast  • salt (5 gr) • lukewarm milk (200 gr)  • zest of a large orange  • level tsp ground mahlab (3 gr)  • level tsp ground mastic (3 gr) 

self rising flour  • virgin olive oil • fresh orange juice  • cretan raki • sugar • large tbsp honey  • raw almonds, coarsely ground  • cinnamon  • cloves  • grains of mastic ground with a little bit of the sugar

crumbled sponge cake (from leftover cake) • dark chocolate • spoonful of butter • vanilla (mastic-flavoured sugar paste) • syrup from a sweet preserve (bergamot is perfect) • coarsely ground walnuts •   tbsp cognac or whiskey

strong flour • sugar • fresh butter • eggs • ground mastic (12 g) • mahlab boiled in 1/2 cup of water (8 g) • fresh yeast • milk • zest of 1 orange • egg yolks thinned with a bit of water • slivered almonds

flour • vanilla • zest of one orange • level tsp baking powder (10 g) • icing sugar (300 g) • milk (150 ml) • mastic liqueur (50 ml) • level tsp ground mastic (2 g) • eggs • level tsp baker's ammonia (6 g) • clarified butter and butter half and half (300 g)

flour (self rising and country style) • salt • baking powder • mahlab, mastic (finely ground) • oil • leaven (the size of 2 eggs) • lukewarm milk for kneading • flaouna cheese and haloumi • semolina • about 12 eggs • leaven (the size of 2 eggs) • baking powder, mahlab, mastic, fresh spearmint (finely chopped) •