Ideally, this bread should be made in a traditional dome-shaped clay oven, known as the tannūr (تنور), but in case you don’t have access to a palace kitchen, feel free to use a good home oven. The dough is made with flour, dried cheese (for best results use drained cottage cheese), twenty eggs (yes, you read that right) for every 2.2 kilograms of flour, and milk. The seasonings for the dough include fenugreek, mastic, anise, nigella, coriander, sesame and caraway seeds. Shape the dough into loaves and then bake. This bread is absolutely scrumptious and ideal to make last week’s sandwiches.