Chelim Bourek (Halloumi Pirogues on the Saj)

• 1 kilo hard halloumi, grated
• 4-5 dry onions, finely chopped
• 1 tablespoon dried mint
• a little white pepper
• 1 cup oil
• pepper

For the Dough

• 1 kilo Village flour
• 1 small coffee cup sunflower oil
• 2 cups lukewarm water

1. Pour the oil into a pan and fry the onions until they turn golden brown.
2. Add them to the grated halloumi. Add the mint, pepper, and mix well.
3. Let the filling cool down.

For the Dough:

4. In a bowl or mixer, knead well and let the dough 'rest'.
5. Roll out the dough into a thin sheet and fill it with the halloumi mixture.
6. Close the 'Chelim Bourek' (stuffed pastries) and bake them on a saj (traditional convex griddle) or in a non-stick pan without oil.