Halloumi Triangles

For the Dough

• 1 kg Village flour, minus 1 cup
• 1 cup fine semolina
• 1 teaspoon salt
• 2/3 cup sunflower oil
• 1 and 3/4 cups water

For the Filling

• ½ kg fresh goat/sheep halloumi, grated
• 2-3 eggs
• 1/3 cup fresh mint, coarsely chopped
• 1/3 teaspoon black pepper

For Frying

• Plenty of sunflower oil

For Serving

• Honey

1. In the bowl of a mixer, place the flour, fine semolina, and salt, and mix with the dough hook. Add the sunflower oil and mix. Gradually add the water and knead until you have a soft dough. Cover and let the dough rest for 30-60 minutes.
2. In a bowl, place the halloumi and add 2 eggs. Mix, and if necessary, add 1 more egg. The mixture should be fluffy, not stiff or watery. Add the mint and pepper and mix.
3. Roll out the dough using the pasta machine, dusting it with a little flour. Roll it into a thin sheet and cut into squares. Place the filling and seal them into triangles.
4. Heat enough oil in a pan to cover the triangles halfway up their sides. Let it get hot and fry the triangles until they are golden brown on both sides.
5. Remove the triangles and place them on kitchen paper. Serve drizzled with a little honey, if desired.