ingredints

• 1 kgRomano cheese, grated 
• 250 ghaloumi, grated 
• 50 gfresh yeast, dissolved in 125 ml (½ cup) warm milk and ½ tsp white sugar 
• 180 g(1 cup) fine semolina 
• 150 g(1 cup) plain flour 
• 7eggs 
• 1 smallbunch mint, leaves picked and chopped 
• 1½ tspbaking powder 
• 170 g(1 cup) sultanas, or to taste 

Pastry

• 1 kgplain flour 
• 5 gmastic, crushed (see Note) 
• 10 gmahlepi, crushed (see Note) 
• 40 gfresh yeast, dissolved in 125 ml (½ cup) warm milk and ½ tsp white sugar 
•  125 g soft unsalted butter 
• pinchof salt 
• 1 litre (4 cups) milk, approximately 

Glaze

• 250 gsesame seeds 
• dashof white vinegar 
• 6egg yolks, lightly beaten
• To make the filling, combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl.Cover and refrigerate overnight. The following day, stir in the mint, baking powder and sultanas .To make the pastry, place the flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl.Adding the milk a little at a time, knead ingredients together until soft .Cover with plastic wrap, a towel  and set aside to rest for 2 hour.
  After that, to make the glaz, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. To assemble, divide dough into large pieces and roll out on a floured work surface until about 5 mm thick. Using a saucer as a template, cut into 22 cm rounds.
  Preheat the oven to 200°C.Line baking trays with baking paper. Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well. Place 2 tbsp of filling into centre and fold in three sides to make a rounded triangle shape, leaving a gap in centre with filling exposed.              THATS ALL Good appetite!!!!!!
• ANTREAS ARGYROU 2014 COLUMBIA