For the dough:
- 30 grams of fresh soft
- ½ cup of lukewarm water
- 2-3 tablespoons flour
- ½ cup of oil
- ¾ cup of sugar
- 3 eggs
- 1 yogurt
- Grate a lemon
- 2-3 knots of mastic (grind with 1 tbsp sugar)
- 1 teaspoonful Mahlep
- About a kilo of flour
For the filling:
- 1000 – 1200 grams of sweet cheese
- 1 mug of sugar (or half mug of sugar and half of honey)
- 1 egg
- And for the fragrance one of the following versions:
a) 1-1.5 teaspoon cinnamon
b) 2-3 knots of mastic, ground, and a lemon zest
(c) a little bit of almond
- Egg yolk diluted with 1 tbsp
- Sesame seeds
In a bowl, pour the yeast, lukewarm water, and 2-3 tablespoons flour and make the dough. In the mixer, beat the oil, sugar, eggs, and yogurt for about 15 minutes on medium speed. Then add the porridge, lemon zest, mastic, salt, mahlep, and flour slowly. Our dough should be soft. Leave the dough and cover.
In a bowl, put our cheese, sugar, egg, and herbs. Mix well.
When the dough is ready, take a piece, fold it onto a floured surface and open a sheet, not too thin. If the leaf is stuck, add flour. Then cut small discs. Place a spoonful of the filling in the middle of the dough and close the dough. At the points where the dough pieces rest, put some water to close the dough.
Put them on a baking sheet with non-stick baking paper and leave them covered to rise slightly. Then sprinkle with egg and with sesame seeds.
Bake at 150 to 160 degrees in the middle of the oven for 30-35 minutes or until golden.