Meaning “sacrifice” in Arabic, Kourban is the blessed bread of the Maronite Catholics and Orthodox Christians in Lebanon and Syria. Traditionally prepared for Holy Communion and other church celebrations, Kourban is also sold in bakeries and prepared at home. Mahlab and mastic spices make this circular holy bread, which is scented with either orange blossom or rose water, simply magical. I particularly love it toasted with plenty of soft, sweet butter on top. When Mama and I prepare this bread, we always bless the loaf by drawing a cross into the dough before it rises, and using an Aramaic holy seal in the dough before baking. 
MAKES 2 POUNDS DOUGH, 12 LOAVES
1 teaspoon yeast, dry powder or solid
1 teaspoon sugar
4 cups plus 3 tablespoons unbleached all-purpose flour
1 teaspoon sea salt
1 teaspoon finely ground mahlab spice (see here)
1 teaspoon finely ground mastic (see here)
1½ cups whole milk
3 tablespoons rose water (see here)
In a small bowl, combine the yeast, sugar, 1 teaspoon of the flour, and ⅓ cup of lukewarm water. Stir thoroughly with a fork to dissolve any clumps and let proof for 3 to 5 minutes at room temperature.
While the yeast proofs, combine 4 cups of the flour, the salt, mahlab, and mastic in a large mixing bowl. Stir the ingredients together thoroughly, then create a well in the center, and pour in ½ cup of water, milk, and the yeast mixture. Using your hands, sweep the flour into the liquid well, working your way around the bowl until all of the flour and liquid are combined. Then, begin to knead the mixture just until it comes together; do not overknead. Form the dough into one large ball in the center; the dough should be smooth and bounce back when you press it gently.
Cover the dough with a large kitchen towel and place the dough in a warm, undisturbed area to rest and rise for about 2 to 3 hours, or until the dough has doubled in volume.
Remove the towel, and transfer the dough to a clean, lightly floured surface. Divide the dough into 12 equal portions and form into smooth, round dough balls by taking each portion in your hands, one at a time, and rolling and tucking the dough under itself. Cover the balls with a large, clean kitchen towel and allow to rest for 30 minutes at room temperature.
Uncover the dough balls, lightly flour, and roll each into ¼-inch-thick rounds. Place the dough balls onto parchment paper–lined baking sheets, spacing them 2 to 3 inches apart. Cover the baking sheets with large, clean kitchen towels and let the dough rest for 30 to 60 minutes until doubled in volume.
Uncover the dough balls, and if you have a holy bread seal, lightly flour it, and press it firmly into the center of the dough. Then, using a toothpick, prick five tiny holes around the design, or just into the dough, to keep it from puffing up too much in the oven.
Preheat the oven to 375°F.
Bake the breads on the center rack of the preheated oven for 20 to 25 minutes until golden brown. While the breads are still warm, dip a clean towel into the rose water and lightly wipe both sides of the loaves. Enjoy warm with softened butter. Store leftover breads in an airtight container for up to 2 weeks.
