In a large mixing bowl, combine the grated halloumi cheese, semolina, 2 medium eggs, ground nutmeg, finely ground mastic, chopped mint, black raisins, and honey. Mix well until all ingredients are incorporated.
In a small bowl, combine the lukewarm milk, lukewarm water, granulated sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.
In a large bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Create a well in the center and pour in the activated yeast mixture along with the melted butter. Mix until a dough starts to form, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a circle about 1/4 inch thick. Place a generous spoonful of the filling in the center of each circle, then fold the edges over to create a pocket. Pinch to seal the edges securely.
Place the assembled Flaounes on the prepared baking sheet. Brush the tops with the egg wash made from the diluted egg yolks and sprinkle with sesame seeds.
Bake in the preheated oven for 25-30 minutes or until golden brown.
