المعروك الحلبي الاصلي

We mix 3.5 cups of flour, 1 cup of sugar, 1 full teaspoon of fennel, 1 teaspoon of anise, and 1 teaspoon of mahlab in a bowl.

Add 2 eggs, 1 cup of warm milk, 1 tablespoon of instant yeast, 2 tablespoons of ghee and 1 tablespoon of orange blossom water to the mixture.

We mix the ingredients well until a cohesive dough is formed

We grease a bowl with a little oil, place the dough inside, and brush its surface with a bit of oil.

We let the dough ferment for 2 hours.

We shape the dough into balls and place them in a greased baking tray, then let them ferment for an additional 30 minutes.

We roll out the dough into a thin circle.

We prepare a brushing mixture by combining egg yolks with milk, then brush it onto the dough.

We sprinkle sesame seeds and black cumin (nigella) seeds over the dough.

We preheat the oven, then turn it off and place the ma‘rouk in the oven for 1 hour.

After baking, we remove the ma‘rouk from the oven and brush its surface with a little syrup.