Dough Preparation: In the mixer bowl, sift the flour and add sugar, salt, mahleb, mastic, and cinnamon, then mix. Incorporate the dry yeast, mix again, then pour in the olive oil. Gradually add water while kneading until you have a fluffy dough. Cover with a towel and place in a warm location for the dough to rise for about 1 to 1 ½ hours.

Syrup Preparation: In a saucepan, combine all syrup ingredients. Once it begins to bubble, skim off any foam from the surface. Reduce heat to medium and let it simmer for 7-8 minutes.

Filling Preparation: In a bowl, combine all the filling ingredients and mix thoroughly.

Shaping the Pies: Divide the dough in half. Roll one half into a long log and cut it into four equal parts. Flatten one piece slightly with a rolling pin to about 14 cm in width. Use a special sheet machine to thin it out further, first on setting 1, then on setting 4. The resulting sheet should measure about 50 cm in length. Trim any excess. Spread about 2 ½ tablespoons of the filling over the sheet with a spatula or spoon back, avoiding the edges. Roll the sheet into a log. Twist the two ends in opposite directions, then coil them into an S-shape. Place one end over the other, pressing it with your palm and then with the rolling pin until you get a 13 cm diameter pie (some filling may ooze out, which adds flavor). Place each pie on a baking tray lined with non-stick parchment paper. Repeat with the remaining dough. Cover pies with a towel and let them rise for another 30 minutes.

Preheat the oven to 180°C (356°F). Bake the tasino pies for 30-35 minutes. Once out of the oven, immerse them immediately in the prepared syrup. Ensure they're well-drained before serving.