For the dough

1. In a large bowl, add the flour, salt and sugar and mix. Add the dry yeast and stir.
2. Pour in the sunflower oil and rub it into the flour using your fingers until coarse crumbs form.
3. Add the orange juice and lukewarm water and knead until a soft, fluffy dough forms.
4. Score the dough with a cross, cover the bowl with plastic wrap and set aside for 1–1½ hours, until doubled in size.

Prepare the filling

1. Heat the olive oil in a pan and sauté the onion until golden, about 8–10 minutes. Remove from heat and allow to cool.
2. In a bowl, combine all the filling ingredients and mix well.

Shaping

1. Divide the dough in half. Take one portion and shape it into a log, then cut into 8 pieces of about 110 g each. Repeat with the remaining dough.
2. Cover the dough pieces while shaping the filling.
3. Divide the filling into 16 balls of about 85 g each.
4. Take one piece of dough and, using a rolling pin, roll it into a thin rectangle approximately 15 × 25 cm. Lightly flour the work surface if needed.
5. Place one ball of filling on the dough and spread it evenly, leaving a ½ cm border all around.
6. Fold the top and bottom edges of the dough upwards. Starting from the centre and moving outward, seal the dough well by pressing with your fingers.
7. Gently pull the seam upwards and pinch to secure. The pastry should resemble a small boat shape.
8. Line a baking tray with parchment paper and place the halloumote on it, gently stretching the ends to lengthen it slightly.
9. Repeat with the remaining dough and filling to make 16 halloumotes.
10. Cover and let them rest for 30 minutes to rise. Pinch the seams again to ensure they are well sealed.

For brushing & baking

1. Beat the eggs well with the tablespoon of water. Brush the halloumotes generously.
2. Bake in a preheated oven at 180°C for about 30 minutes, or until golden.
3. If baking two trays at once, swap their positions halfway through baking to ensure even browning.