Lazaraki and Avkotés

• 2 kg fine semolina
• 2/3 cup sunflower oil
• ¾ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon mastic resin tears
• 3-4 mahlab seeds
• 220g sourdough starter
• 3 ½ cups water
• ½ kg boiled sesame seeds

For decoration

• raisins
• whole cloves

1. In a mortar and pestle or a blender, add the mastic resin tears and mahlab seeds and grind them. In a bowl, combine the semolina, sugar, cinnamon, ground cloves, and the ground mastic and mahlab, then mix well.
2. Add the sourdough starter and lukewarm water, and knead well until you have a fluffy dough. Take a piece of dough and roll it into a log.
3. Dip it in the sesame seeds and then roll it to coat it completely. Form various shapes and place the pastries on a baking tray lined with non-stick parchment paper.
4. Cover the pastries and let them rise for 2-3 hours.
5. Preheat the oven to 180°C and bake for 50 minutes or until golden brown. Alternatively, bake in a wood-fired oven.