Syrian Marouk

Ingredients

• 8 cups flour, 1 kilogram flour
• 1 tsp mahlab (ka’ak spice)
• half a cup, 100 ml vegetable oil
• 1 1/2 cups, 300 ml whey
• 2 packets, 20 grams instant yeast
• or 40 grams fresh yeast fresh yeast
• 1 1/2 cups, 250 grams sugar
• 2 eggs eggs
• a pinch salt
• 2 tbsp animal ghee
• 1 finjan white vinegar
• a little cinnamon
• for the filling date paste
• for the filling chocolate
• for the filling desiccated coconut
• for the filling raisins
• a little nigella seeds
• a large quantity sesame seeds

Instructions

1. In a pot over the heat, warm the whey until just before boiling.
2. In the same pot, add 1 finjan of white vinegar to the whey, stirring until it boils and whey forms.
3. In a stand mixer, place the warm whey with the instant yeast or fresh yeast, sugar, eggs, and vegetable oil.
4. In the same mixer, add the flour, mahlab, and a pinch of salt.
5. In the same mixer, add the animal ghee after 10 minutes of kneading.
6. In the mixer or by hand, knead the ingredients until a smooth dough forms.
7. On an oiled surface, divide the dough into 4 pieces.
8. On a baking tray, shape each piece into a ball or a small roll, then cover and leave to rest for about half an hour.
9. On an oiled surface, roll out a piece of dough, then place it onto the sesame seeds with the nigella seeds and press it down.
10. On a baking tray, bake the plain piece in an oven with top and bottom heat at 175°C.
11. On a plate or work surface, prepare the date-paste filling with ghee and cinnamon, then spread it over the dough and roll it up.
12. On a baking tray, prepare the chocolate filling inside the dough, then leave it to proof.
13. On a baking tray, prepare the coconut-and-raisin filling with nigella seeds, then leave it to proof.
14. In an oven with top and bottom heat, bake the marouk on the lower rack for 10 to 15 minutes.
15. After removing them from the oven, brush the tops with animal ghee.