1. In a bowl, sift the flour and add the sugar, salt, mahlab, mastic, and cinnamon, and mix. Then, add the yeast, mix, and pour in the olive oil.
2. Rub the mixture, meaning rub with your fingers until coarse crumbs form. Gradually add the orange juice and water, and knead well until you achieve a fluffy dough.
3. Cover with plastic wrap and place the bowl in a warm place for the dough to rise, about 1 hour.
For the syrup:
1. In a small saucepan, combine all the ingredients for the syrup and place it on the heat. When the sugar dissolves, reduce the heat to medium and boil for 5 minutes.
2. Pour in the lemon juice, stir, and remove from the heat.
3. Let it cool.
For the Tahini Pie (Tasiynopita):
1. Place the tahini in the bowl of a mixer and beat for 4-5 minutes. Then, add the sugar and cinnamon. Continue beating for another 2-3 minutes. Line a rectangular pan measuring 12x30cm with non-stick baking paper. Roll out the dough into a 40x40cm square.
2. Spread the filling, being careful not to let it reach the edges. Reserve 2 spoonfuls of the filling for the topping. Roll it into a log, being careful not to let the filling spill out. Specifically, roll it once and bring the ends from the right and left sides inwards.
3. Then, roll it up, and before reaching the last 5 cm, bring the dough upwards and seal it so the filling doesn't escape. Place the tahini pie in the baking pan, cover with plastic wrap or a towel, and set aside for 1 hour to rise.
4. Score the tahini pie diagonally in 3 places and brush with the remaining filling. Bake in a preheated oven at 180°C for 50 minutes.
5. Remove it from the oven and brush it with all the syrup. Set aside to cool for about 1-2 hours. Unmold and serve.
