• 1/3 cup (85ml) melted vegetable shortening/butter
• 3/4 cup (200ml) evaporated milk
• 2/3 cup (170ml) lukewarm orange juice
For the Filling
• 7 cups (700g) Flaouna cheese or a mix with Halloumi
• 5 tablespoons (100g) 'Farina 00' flour
• 3 teaspoons (24g) baking powder
• 1 level teaspoon (2g) ground mastic
• 1/2 cup (15g) fresh mint, coarsely chopped
• 2/3 cup (120g) raisins
• 5 eggs
For the Glaze
• 1 egg, well beaten
• 1 tablespoon (10g) sesame seeds
METHOD
For the Cheeses:
1. Two days before making the recipe, grate the cheese using the fine side of the grater.
2. Spread it out on a tray lined with a cloth and place it in the refrigerator to 'dry out'.
3. Alternatively, grate it 12 hours beforehand and spread it in a shady spot, covering it with tulle netting to dry.
For the Dough:
1. In a bowl or mixer, combine the flour, mastic, mahlab, baking powder, salt, and sugar, and mix.
2. Add the vegetable shortening/butter and 'rub it in' (ryziázoume). That is, rub it with your palms until coarse crumbs form.
3. Pour in the evaporated milk and gradually add the orange juice, kneading until you have a fluffy dough. Cover it and let it rest for 30-60 minutes.
For the Filling:
1. In a bowl, combine the Flaouna cheese, flour, baking powder, and mastic, and rub well so that all the aromas mix into the cheese and flour. Add the fresh mint and raisins and mix. Add the eggs and knead well.
2. Take half of the dough (500g) and roll it out into a rectangular sheet measuring 30x35cm. Spread half of the filling mixture (600g) over it, making sure to leave about 2 cm free from the edge where you will seal it. Place filling along the right and left edges too, so our rolls are uniform.
3. Roll the dough relatively tightly and roll it up to seal well. Cut into about 12 pieces, each 2.5-3 cm thick.
4. Place them cut-side up on a baking tray lined with non-stick parchment paper. Brush them with the egg and sprinkle with sesame seeds.
5. Bake in a preheated oven at 180°C for 25-30 minutes.
