• 2 cups (200g) grated goat/sheep halloumi (using the fine side of the grater)
• ½ cup (25g) fresh chopped mint
• 1 teaspoon (1g) dried mint
• 4 teaspoons (32g) baking powder
• 4 eggs (Medium)
For the Topping
• 2 tablespoons (25g) sesame seeds
• 1 tablespoon (6g) nigella seeds (black sesame)
METHOD
For the Dough:
1. In a bowl, combine the flour, baking powder, and salt, and mix. Pour in the vegetable oil and mix with a spoon until it coats everything.
2. Add the yogurt and knead well. Form the dough into a ball and cover the bowl with plastic wrap.
3. Set it aside for 30 minutes.
For the Filling:
1. In a bowl, crumble the anari cheese and the feta. Add the halloumi, the mint (fresh and dried), the baking powder, and mix. Add the eggs and knead well.
Take a round baking pan with a diameter of 28-30 cm and grease it with oil. Cut a piece of parchment paper to cover the base and the sides of the pan. We will roll out the dough on top, and this will help us place it in the pan more easily. Cut another round piece of parchment paper to fit the opening of the pan, which will serve as a guide for the top crust.
2. Take a little more than half of the dough (650g) and roll it out into a sheet the size of the parchment paper (we want it to cover the base and the sides of the pan). Carefully invert the dough onto the pan and gently peel off the parchment paper. If it tears in some spots, carefully patch it up. It must cover the sides of the pan as well.
3. Prick the base with a fork. Place the filling on top and roll out the remaining dough (450g) for the top crust, enough to cover all the filling. Bring the dough hanging over the sides inwards and seal it evenly (like making small pies or turnovers).
4. Score the pie into triangular pieces with a knife; place a glass in the center and score first crosswise and then into triangles, depending on how large you want your pieces. Use any leftover dough to make decorative shapes. Sprinkle with the sesame seeds and nigella seeds.
