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1. The filling preparation begins two days before making the flaounes. Grate the cheese and halloumi on the fine side of a grater and place them in a bowl.
Ingredients
- 2 teaspoons (8g) dry yeast
- 4/5 cup (200ml) lukewarm water
- 1/2 cup (130ml) lukewarm milk
- 1 kg strong flour
- 1 teaspoon (8g) salt
- 1 teaspoon (3g) ground mahlepi
- 1/2 teaspoon (2g) ground mastic
- 1 tablespoon (15g) sugar
- 2/3 cup (160ml) sunflower oil
- 4 medium eggs, lightly beaten
- 1 kg flaouna cheese
- 2 packs (400g) mature halloumi
- 1 1/2 teaspoons (6g) ground mastic
- 2 tablespoons (30g) sugar
- 4 tablespoons (60g) soft flour (Farina “00”)
- 4 teaspoons (32g) baking powder
- 2 cups (350g) raisins
- 1 cup (50g) fresh mint
- 10–12 medium eggs, lightly beaten
- 2 medium eggs, lightly beaten
- 1 cup (150g) sesame seeds
