1. In a bowl, place the flour, salt, and sugar and mix. Add the dry yeast and mix. Pour in the sunflower oil and 'rub' it in. That is, rub with your fingers until coarse crumbs form.
2. Add the orange juice and lukewarm water. Knead until you have a soft dough. Cross the dough over itself and cover the bowl with plastic wrap.
3. Leave the dough aside for 1 – 1 ½ hours to rise.
Prepare the Filling:
1. In a frying pan, pour the olive oil and when hot, sauté the onion until golden brown, about 8-10 minutes. Let it cool. In a bowl, combine all the filling ingredients and mix. Divide the dough in half. Take one piece of dough and roll it into a log. Cut it into 8 pieces of about 110g each. Repeat the same with the remaining dough.
2. Cover it while you divide the filling into balls. Take the filling and shape it into 16 balls of about 85g each. Take one piece of dough and with a rolling pin, open it into a relatively thin rectangular sheet, approximately 15x25cm. If necessary, sprinkle your counter with a little flour. Take one ball of filling and spread it over the entire sheet, leaving about half a centimeter margin all around.
3. Close the dough by bringing the top and bottom edges towards the center. Starting from the middle outwards, close the dough well by pressing with your fingers. Pull the seam slightly upwards and pinch it to seal it well. You will have a 'halloumoti' (a boat shape). Line a baking tray with non-stick parchment paper and place the halloumoti on it. Pull it slightly from the 2 ends to lengthen it. Repeat the process with the remaining ingredients. You will make 16 halloumoties. Cover them and set them aside for 30 minutes to rise. Pinch the halloumoties again to ensure they are sealed well.
For the Glaze:
1. Whisk the eggs well and add the one tablespoon of water.
2. Brush the halloumoties with the whisked eggs and bake in a preheated oven at 180°C for 30 minutes or until the halloumoties are golden brown.
3. If you place 2 trays in the oven at the same time, switch their positions halfway through baking so they brown evenly.
