What we need: For the dough 2 pounds flour (flour and rustic) 1 teaspoon salt 2 teaspoon Mechlepi baking powder, mastic (well chopped) 2 cups oil or shortening yeast (size 2 eggs) warm milk for kneading For the filling 2 pounds Flaounas and halloumi cheese ½ cup semolina 12 eggs (approximately) 1 piece of dough (in size 2 eggs) 2 teaspoon baking powder, mechlepi, mastic, fresh mint, chopped 200g. raisins 2-3 eggs beaten spreads two aircraft .How we do it: How to prepare the stuffing To make the flaounes prepare the night before or 4-5 hours ahead Grate cheese before 1-2 days to dry out and get many more eggs Add the semolina, and mechlepi mastic and mix well Beat whole eggs Take a dent in the bowl with the cheese, add the yeast and add the eggs. Rub with fingers barely dissolve the yeast. Add eggs as needed to