Flaounes with anari

Preparation Time:

35 min

Cooking Time:

45 min

Portion(s):

8 Flaounes

Ingredients

For the filling:

  • 500 g fresh anari cheese, slightly salted
  • 200 g halloumi, grated
  • 100 g dry anari cheese, grated (or more halloumi)
  • ⅓ cup fresh mint, chopped
  • 175 g raisins
  • ½ tsp mastic seeds, crushed
  • ½ tsp mahleb seeds, crushed
  • 1 Tbsp granulated sugar
  • 60 g Mitsides Plain Flour (Farina “00”)
  • 60 g Mitsides Coarse Semolina
  • ½ tsp baking powder
  • 4 large eggs + 1 for brushing
  • About 1 cup sesame seeds

 

For the dough:

  • 500 g Mitsides Plain Flour (Farina “00”)
  • 15 g baking powder
  • 20 g granulated sugar
  • ½ tsp mastic seeds, crushed
  • ½ tsp mahleb seeds, crushed
  • ½ tsp salt
  • 190 g fresh orange juice
  • 65 g milk
  • 125 g olive oil

Method

In a large bowl, mix all filling ingredients except the extra egg and sesame seeds. Let the mixture stand while you prepare the dough.

In the bowl of a stand mixer, put the flour, baking powder, sugar, crushed mastic and mahleb seeds and salt. Give everything a quick stir and add the orange juice, milk and olive oil. Knead with the dough hook until a soft dough forms.

Weigh the dough and divide into 8 equal pieces. Do the same with the filling. Wash the sesame seeds and place on a flat plate. In a small bowl beat the extra egg for brushing.

Preheat oven to 180°C and line 2 baking sheets with greaseproof paper.

Roll each piece of dough into a 20 cm circle. Press dough circle on sesame to cover well on one side. Dough will shrink slightly so roll it again to reach back to 20 cm. Shape each piece of the filling into a ball. Place in the centre of the dough circle. Brush edges of dough with the beaten egg. Fold the dough inwards over the filling to make a square, leaving a small opening on top. Press down the dough corners to seal and transfer the “flaouna” on the baking tray. Repeat with the remaining dough and filling pieces to make a total of 8 “flaounes”. Brush the “flaounes” all over with the beaten egg and bake for 40-45 minutes.

Discover More Recipes

Prep Time: 35min

Flaounes with anari

Prep Time: 15min

Tip Fish Seasoning

Prep Time: 15min

Tip: Potato au gratin

Prep Time: 10min

Tip: Yogurt dip

Prep Time: 20min

Tricolore Christmas soup

Prep Time: 20min

Vegetarian Christmas Orzo Stuffing

Prep Time: 10min

Aglio e Olio Spaghettini

Prep Time: 15min

Baked Orzo with tomatoes and halloumi

Prep Time: 10min

Brown butter parmesan spaghetti

Prep Time: 10min

Chicken noodle soup

Prep Time: 20min

Ravioli with mushrooms, asparagus and butter and lemon sauce

Prep Time: 40min

Taglaiatelli alla Boscaiola

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Share on print
Print