1. Place plenty of water in a saucepan and add the sesame seeds. Boil for 3-4 minutes. Rinse with plenty of cold water.
2. Drain the sesame seeds and spread them out on a towel. Add the aniseed and the nigella seeds.
3. Mix well and cover with the towel to keep them moist.
For the Dough:
1. Pour 1/2 cup of lukewarm water into a bowl and add the yeast. Stir and set aside for 20 minutes to activate. In a large bowl or the bowl of a mixer, combine the two types of flour and add the aniseed, mastic, mahlab, sugar, cinnamon, cloves, and salt. Mix and then add the yeast mixture and the remaining water. Knead with the dough hook on the mixer for 5 minutes or by hand for 10 minutes. Shape the dough into a ball and place it in a bowl. Score a cross in the center of the surface, cover it with plastic wrap or a towel, and let it rise in a warm place for about 1 hour.
2. Take the risen dough and knead it again briefly. Divide the dough into 3 portions to form 3 'dachtilies' (rings). Take one piece and roll it out into a large, thick log, about 30x5 cm in size. Place it on the prepared sesame mixture and roll it to ensure the sesame sticks well. Roll it again on your counter to make sure the sesame adheres firmly. With a sharp knife, cut the dough vertically and slightly diagonally into 15 pieces, about 2 cm wide. Leave the first piece on the left in place and stack the remaining pieces on top, turning them from the opposite side. Leave the last piece as is. Place the ring shape on a baking tray lined with non-stick parchment paper. Repeat the process with the other 2 portions of dough.
3. Cover the trays with a towel and let the rings rise again for 1 hour. To check if they are ready, gently press the dough with your finger; if the indentation springs back (disappears or fades), then they are ready for the oven. Another trick to check readiness is to place the small piece of dough you cut off at the beginning into a glass of tap water. (You can do this check during the initial rise and the second rise, after letting the dough rest for 1 hour, just like the rest of the dough). When the small piece of dough floats to the surface, we are ready to bake. Bake in a preheated oven at 180°C (fan-assisted) for 50 minutes.
