Light Flaounes with Anari Cheese

For the Dough:

• 6 cups (900g) all-purpose flour
• 1 cup (180g) fine semolina
• 1 teaspoon (8g) salt
• 1 teaspoon (2g) mahlepi powder
• ½ teaspoon (1g) mastic powder
• 3 teaspoons (24g) baking powder
• 2/3 cup (160ml) sunflower oil
• ½ cup (130ml) 1.5% fat milk, lukewarm
• 1 ½ cups (375ml) lukewarm water

For the Filling:

• 1 kg unsalted anari (Cypriot whey cheese), crumbled
• 3 cups (300g) Light Halloumi
• 1 teaspoon (2g) mastic powder
• ½ cup (130g) sugar
• ½ cup (90g) fine semolina
• 3 teaspoons (30g) baking powder
• ½ cup (20g) fresh mint, finely chopped
• 2/3 cup (120g) raisins
• 3 whole eggs
• 3 egg whites

For the Topping:

• 1 whole egg and 1 egg white, well beaten
• 1 cup (150g) boiled sesame seeds

For the Dough:

1. In a bowl, combine the flour, semolina, salt, mahlepi, mastic, and baking powder. Mix well, then add the oil.
2. Stir, then gradually add the milk and water until you form a soft, fluffy dough.
3. Cover it with plastic wrap and set aside for 30 minutes.

For the Filling:

4. Place all ingredients in a bowl.
5. Then mix thoroughly.
6. Form into balls weighing 150-160g each.

For Shaping:

7. Take a piece of dough and roll it into a log. Cut it into 130g pieces. Roll out one piece with a rolling pin into a large sheet.
8. Using a dessert plate (approximately 20cm in diameter) as a guide, cut round discs from the dough sheet, about 2-3 mm thick.
9. Stir the sesame seeds lightly, then place a dough disc into them, pressing gently so the seeds stick to the bottom. Place a ball of filling in the center of each disc.
10. Fold two sides inwards, without covering the filling. Trim any excess dough sticking out on the right and left. Press the edges with a fork. Place them on a baking tray, leaving 3 cm between each.
11. In a bowl, combine the beaten eggs and 2 tablespoons of sesame seeds. Using a brush, generously coat the flaounes. Bake them in a preheated oven at 180°C for 45 minutes or until golden brown.