In order to make flaounes you have to prepare from the previous evening or 4-5 hours before.

Grate the cheese 1-2 days prior in order for it to dry and absorb more eggs.

Add the semolina, the mahlab and the mastic and mix well.

Beat the eggs.

Make a well in the bowl with the cheese, add the leaven and then the eggs. Rub the leaven with your fingers so that it dissolves. Add as many eggs as you need in order to have a dough that is relatively firm.

On the next day add the baking powder, the spearmint, the raisins and if necessary 1-2 eggs.

Sift the flour for the dough in a bowl then add the salt, the baking powder, the mahlab, the mastic and mix all the ingredients well.

Add the oil and mix with the flour using your hands. Then add the leaven and lukewarm milk to dissolve the leaven in it and knead to a regular dough.

Let the dough rise for 1-2 hours and then roll it out in sheets 1/2 cm thick. Then cut out round mini pies to the size that you desire. Sprinkle the outer part of the pie with sesame seeds, add the filling and seal the flaounes to the shape that you want. Before you bake them let them rise, then brush with the beaten egg and sesame seeds and bake in a hot oven for about an hour.