Flaouna — Cypriot Easter Cheese Bread

Crush the mastic with a pinch of caster sugar in a mortar; crushed alone it sticks and clumps.

Combine flour, mahlep, crushed mastic, sugar and salt, then knead with melted butter, milk and yeast for ten minutes to a soft dough.

Cover and leave in a warm place for an hour, until doubled.

Mix the drained anari and grated halloumi with eggs, semolina and fresh mint; the semolina holds the moisture and stops leaks.

Roll the dough half a centimetre thick, cut discs, spoon filling into the middle and fold three sides up into a triangle, leaving the centre open.

Brush with egg yolk, press into sesame seeds and bake at 190°C for 25-30 minutes, until deep golden.