• 1 kilo Unsalted Anari (Mizithra) cheese, crumbled
• 3 cups (300g) Light Halloumi cheese
• 1 teaspoon (2g) Ground Mastic
• 1/2 cup (130g) Sugar
• 1/2 cup (90g) Fine Semolina
• 1/3 cup (50g) Self-Rising Flour (Farina)
• 3 teaspoons (30g) Baking Powder
• 1/2 cup (20g) Fresh Chopped Mint
• 2/3 cup (120g) Raisins
• 5 Eggs
For the Glaze:
• 2 Well-beaten Eggs
• 1 cup (150g) Boiled Sesame Seeds
METHOD
For the Dough:
1. In a bowl, combine the flour, semolina, salt, mahlepi, mastic, and baking powder. Mix and add the oil. Mix again, then gradually add the milk and water until you form a soft, fluffy dough. Cover it with plastic wrap and set aside for 30 minutes.
For the filling: Place all ingredients in a bowl and mix. Form balls weighing 150g each.
For Shaping:
1. Take a piece of dough and roll it into a log. Cut it into 100g pieces. Roll out one piece with a rolling pin into a large sheet. Using a small saucer (about 20cm in diameter) as a guide, cut round discs from the sheet, 2-3 millimeters thick. Mix the sesame seeds slightly and dip the bottom side of the dough disc into them, pressing so they stick. Place a ball of filling in the center. Fold the 2 sides inwards, without completely covering the filling. Cut off the excess dough sticking out on the right and left. Press the edges with a fork. Place them on a baking tray, leaving 3 cm between them. In a bowl, mix the beaten eggs with 2 tablespoons of sesame seeds. Brush the flaounes well with this mixture. Bake in a preheated oven at 180°C for 45 minutes or until golden brown.
