1. Put plenty of water in a saucepan, and when it heats up, add the sesame seeds. Boil for 3 - 4 minutes.
2. Rinse it 2-3 times with plenty of cold water. Strain it and spread it out on a towel.
3. Mix well and cover it with the towel to keep it moist.
For the dough:
1. In a large bowl or the mixer bowl, add the flour, salt, and sugar and mix. Add the yeast, mastic, mahlab, cinnamon, and nutmeg. Gradually pour in the water and knead with the dough hook in the mixer for 5 minutes or by hand.
2. Shape the dough into a ball and place it in a bowl. Score a cross in the middle of its surface and cover it with plastic wrap or a towel. Set it aside to rise for about 1 hour. Divide the dough into 3 parts.
3. Take one piece, knead it, roll it out, and dip it in the sesame seeds. Roll it around so the sesame seeds stick well. Roll it on our counter again so the sesame seeds adhere firmly. Place the koulouri (ring bread) on a baking tray lined with non-stick parchment paper.
4. Repeat the same with the remaining dough. Cover with a towel and let them rise for 1 hour. To check if they are ready, press the dough with your finger; if the indentation springs back (disappears or fades), then they are ready for the oven.
5. Before baking, score the koulouri in 4-5 places with a knife. Bake in a preheated oven at 180°C on fan mode for 50 minutes.
