Flaouna

Method

1. Coarsely grate the 90 g of halloumi and finely grate the 20 g of kefalotyri into a bowl. Stir through the 15 g of fine semolina, the 1 tsp of dried mint rubbed between your palms, the 0.25 tsp of baking powder and the 15 g of sultanas. Cover and refrigerate for at least 2 hours, ideally overnight, so the semolina swells and takes up the whey from the cheese.
2. For the dough, crush the 1 pinch of ground mastic to a powder and whisk it into the 100 g of plain flour with the 0.25 tsp of ground mahlepi, the 0.5 tsp of baking powder and the 1 pinch of fine salt. Rub in the 10 g of melted butter until the flour looks sandy.
3. Add the 45 ml of lukewarm milk a little at a time and bring the dough together, then knead on an unfloured surface for 8-10 minutes until it is smooth, tight and elastic and springs back when pressed. Wrap and rest at room temperature for 30 minutes.
4. Heat the oven to 200C and line a baking tray with paper. Beat the 1 egg well, set aside 1 tbsp of it in a small bowl for glazing, and stir the remainder into the chilled cheese mixture. The filling should be thick and scoopable, not runny; if it is loose, add a little more semolina and leave it 10 minutes.