Flaounes with Orange Dough

For the Dough

• ½ kg Spelt flour (Farina)
• ½ kg Village flour
• ⅔ cup (150ml) Sunflower oil
• 1 cup (250ml) Orange juice
• 1 cup (250ml) Carbonated orange drink (like Fanta)
• ½ teaspoon ground Mahlab (mechlepi)
• ½ teaspoon ground Mastic
• ½ teaspoon Salt
• 1 level teaspoon (5 gr.) Baking powder

For the Filling

• 1 kg Unsalted Anari cheese (fresh ricotta/whey cheese)
• 3 cups (300 gr.) Grated Halloumi cheese
• 3 cups (300 gr.) Grated Flaouna cheese (aged cheese)
• 4-5 Eggs
• ½ teaspoon ground Mahlab
• ½ teaspoon ground Mastic
• 1 level teaspoon (5 gr.) Baking powder
• ½ cup (80gr.) Flour or Semolina
• ½ cup (100 gr.) Sugar (or according to taste)
• 1 ⅓ cups (200 gr.) Raisins
• 1 cup (30gr.) Fresh chopped mint

For the Glaze

• 2 Egg yolks
• 3 tablespoons Milk
• ½ kg Boiled, drained Sesame seeds

For the Dough:

1. In the mixer bowl, place the flour, salt, and sunflower oil. Mix until the mixture resembles coarse crumbs (this process is called 'ryzomato' or rubbing in).
2. Add all the remaining ingredients and knead until you have a soft dough. Add more carbonated orange drink or juice if necessary.
3. Cover the dough and let it 'rest' while you prepare the filling.

For the Filling:

4. Mash the Anari cheese with a fork and add the grated Halloumi and other cheese. Add all ingredients except the eggs. Taste the mixture and adjust according to your preference (sugar, raisins).
5. Add half of the eggs and mix, then add them one by one until the mixture comes together; you might not need all of them. Cut the dough into 100g balls and let them rest for 15 minutes.
6. Shape the filling into 80g balls and set aside. Roll out the dough into a round sheet, about 1cm thick, and press one side only onto the boiled sesame seeds so they stick. Cut the dough sheet crosswise at the four edges, but not into the center of the sheet, and place the filling ball in the base of the dough (in the center).
7. Close the flaouna by folding one edge over and then the next, until they seal all around each other to form a shape like a rose.
8. Place the flaounes on a baking tray lined with non-stick parchment paper and brush them with the well-beaten egg mixed with the milk. Bake in a preheated oven at 170-180 degrees Celsius for about 30-40 minutes.