Two days before making the recipe grate the cheese using the fine side of the grater. Spread it out on a tray lined with a towel and refrigerate to allow it to dry out. Alternatively, grate it 12 hours ahead, spread it in a shady area, and cover with a mesh cloth to dry.

For the dough:

1. In a bowl or stand mixer, combine the flour, mastic, mahlab, baking powder, salt, and sugar. Mix well.
2. Add the melted vegetable butter and rub it in with your hands until the mixture resembles coarse crumbs.
3. Gradually add the evaporated milk and orange juice while kneading until you get a soft, fluffy dough. Cover and let it rest for 30–60 minutes.

For the filling:

1. In a bowl, combine the grated flaouna cheese, flour, baking powder, and mastic. Mix thoroughly to distribute the aromas into the cheese and flour. Add the mint and raisins and mix well. Add the eggs and knead until fully incorporated.
2. To assemble take half the dough (about 500g) and roll it into a rectangular sheet approximately 30x35cm.
3. Spread half of the filling (about 600g) evenly, leaving about 2cm free at the edge where the roll will close.
4. Add a bit of filling to the left and right edges as well for uniformity.
5. Roll the dough tightly and seal well. Cut into 12 pieces about 2.5–3cm thick. Place the rolls cut side up on a baking tray lined with parchment paper. Brush with beaten egg and sprinkle with sesame seeds.
6. Bake in a preheated oven at 180°C (356°F) for 25–30 minutes.