As written in The Arabesque Table:u003cbr/u003eu003cbr/u003eu0022Baking Easter bread is a common tradition among the Greek Orthodox community across the world. In the Levant, there is a sweet mahlab and mastic-flavored bread made specifically by the orthodox Christian community, but there is also a traditional anise-flavored bread made around Muslim and Christian holidays alike. This recipe took inspiration from both, creating a rich, sweet loaf, but flavored but flavored with turmeric and nigella seeds like numerous Arab pastries. The result is striking - a deep yellow-hued, braided (plaited) loaf, dotted with black seeds throughout, and complemented by a sweet flavor and tender crumb.u0022u003cbr/u003eu003cbr/u003e- Reem Kassis