• --- 2 packages traditional goat and sheep Halloumi cheese "The Grandma" Alambra
• --- 1 cup fresh Cypriot milk Alambra
• --- 1 ½ cups (400g) traditional sheep's milk yogurt "The Grandma" Alambra
• --- 11 eggs
• --- ¾ cup olive oil
• --- ½ cup fresh mint, finely chopped
• --- 4 mastic tears (resin)
• --- 4 cups all-purpose flour or self-raising flour (Farina)
• --- 3 tablespoons baking powder
• --- 1 cup raisins
• --- 3-4 tablespoons flaxseed or nigella seeds
METHOD
1. Cut the Anari cheese into cubes. Rinse the Halloumi and grate it on the fine side of the grater. Place the eggs in a bowl and beat very well. Add the milk, yogurt, and stir. Add the olive oil and mint. Pound the mastic tears in a mortar with a little flour until they become a powder. Add them to the beaten mixture. Add the flour and baking powder and mix well.
2. Take a large baking pan with dimensions 14x41cm or a rectangular baking dish 23x32cm and place non-stick parchment paper on the base, then grease with a little olive oil and flour. Add the Anari and Halloumi to the mixture, stir, and pour the mixture into the pan. If desired, add the raisins to half of the mixture and stir, or add them to the entire mixture. Sprinkle with the flaxseed or nigella seeds.
3. Bake in a preheated oven at 170°C for 45 minutes.
