10 c. flour
2 c. sugar
2 1/2 c. oil
2 tbsp. mahlab (blackcherry kernel) ground
2 tbsp. yansoon (anise)
2 pkg. yeast
1 1/2 c. milk and water mixed warm
1 1/2 lb. shelled walnuts

Dissolve yeast with 1 tablespoon sugar in warm water, milk mixture. Mix flour, sugar, oil, mahlab yansoon. Add liquid and mix through. Let rise overnight. Knead well. Shape into 1 inch balls roll. Place walnuts and roll cigar style and place on cookie sheet. Bake at 350 degrees for 10-15 minutes until brown. Dip hot maa'croon into cool syrup. Drain and place in cupcake liner papers to serve.