1
If you have time, prepare the filling 2‑3 hours before baking so it develops more flavor. Beat the eggs in a bowl until frothy. In a separate bowl combine the grated cheese with the semolina, make a well in the centre, add the yeast and 1 tbsp of beaten egg. Mix, then add the remaining egg – the mixture will be fairly thick. Add the sugar, baking powder, mint and sultanas (or raisins), mix again until the fruit is evenly distributed. Cover the bowl with a kitchen towel and set aside to rest until needed.
2
For the dough, combine the flour, baking powder, mastic and mahlep (if using) and sugar. Add the oil and rub it into the flour mixture with your fingertips, then gradually incorporate the milk (you may not need all of it) until you obtain a soft dough. Cover with a kitchen towel and let rest for 1 hour.
3
For the coating, sift the sesame seeds through a fine sieve, rinse with cold water, drain and spread on a clean towel to dry slightly. Pre‑heat the oven to 200 °C/180 °C fan/gas 6 and line a tray with parchment. When the dough has rested, divide it into six 80 g portions. Roll each on a lightly floured surface into a 16 cm disc about ¼ cm thick. Place each disc on the sesame seeds (on one side only) so it sticks.
4
Divide the filling into six portions and form balls (about 65 g each). Place one ball of filling in the centre of each dough disc on its clean side. Lift the left and right edges of the dough over the filling, slightly overlapping them, leaving the centre open. Repeat with the top and bottom edges.
5
Brush the pastries with beaten egg and bake for 15 minutes. Reduce the oven temperature to 180 °C/160 °C fan/gas 4 and bake for a further 15‑20 minutes until golden and risen in the centre.

Source: bbcgoodfood.com

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