Knead the flour with the olive oil, the salt and as much water as it takes into a soft dough. Divide it into 10 pieces and roll them out into pastry sheets in the shape of saucers.
Shape the mizithra cheese into 10 balls, each in the size of a large egg. Place the mizithra cheese in the middle of the pastry sheet. Fold the pastry sheet around to cover the mizithra cheese. Continue in this fashion in order to shape 10 small balls. Flatten them out by means of a rolling pin and give them a round shape in the size of a saucer.
Fry in a pan without oil, turning them over frequently so that they do not burn.
Pour honey over each one before serving.
Wash the meat thoroughly, cut into small pieces and let it dry in a pan for 2-3 hours. Pour the olive oil into the pot and put the meat before it burns off. Increase the heat and stir constantly until the meat turns white. Then lightly salt and pepper, cover the pan, reduce the temperature in half and leave the food to be cooked for a half hour without adding any water.