Φλαούνες τετράγωνες και κυκλικές με πιέτες, στον τύπο που ανήκουν οι φλαούνες αυκωτές. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. Its foukós (filling), traditionally prepared using sourdough, flaouna cheese, eggs and spearmint, has minor geographical variations, one of which is flaounes avkotes.
Name - Recipe
Φλαούνα. Cypriot Easter delicacy, in the form of a pie-case for an Easter egg.
For the filling:
1 kg of flaouna cheese (preferably from Kornos)
2 hard halloumi grated (preferably from kornos)
1 cup of semolina
1 tsp of mastic (1 teaspoon)
1 tsp cinnamon
1 tsp nutmeg
6 eggs
4 tbsp fresh spearmint, finely chopped
2 tbsp baking powder
1 small ball of sourdough
Optional: 1 glass of both sugar and raisins (sweet version)
For the dough:
2 kg of flour
2 cups of sugar
1 tsp mastic
1 tsp mahleb
1 tsp cinnamon
1 tsp nutmeg
2 glasses of oil
A bit of lukewarm water
2 glasses of lukewarm milk
2 balls of sourdough (equivalent to 1 mandarin each)
3 tsp baking powder
Make the filling: On the previous evening, in a bowl, put the cheese, semolina, eggs and a ball of sourdough. Mix them together and cover with a bed sheet and a blanket. Leave them in a warm room until the next day. On the following morning sprinkle the spices and spearmint on top and do not mix them (to prevent the filling from turning brown). Add the baking powder and stir the filling at the time you are about to start making the flaounes.
Make the dough and prepare the flaounes: Rub the flour with oil using your fingers first and then knead the dough. Let it proof for half an hour and then roll out the dough, add the filling and an egg in the middle and shape the dough by creating pleats around it. Give them a round shape. Bake them in the oven, at 180°C, until golden brown on the bottom. (Theognosia Andreou, Kornos)
Baking in the oven.
Functional and symbolic role
In the old days, the flaounes avkotes (with an egg in the middle) were offered to children on the days following the Resurrection (Theognosia Andreou, Kornos).
Additional information and bibliography
Oral testimony: Theognosia Andreou, Kornos. Recipe editing: Marilena Ioannidou (see Little Volunteers and Women's Association of Kornos (2009). Traditional foods of Kornos (ed. Marilena Ioannidou). Publication permission: Archontiko Papadopoulou, Kornos).
Stalo Lazarou
Ετοιμάζουμε πρώτα το φωκό, ζυμώνοντας καλά τα υλικά του. Πηγή: Μαρία Συμεωνίδου.
Φτιάχνουμε τη ζύμη των φλαούνων με προζύμι. Πηγή: Στάλω Λαζάρου.
Κόβουμε κομμάτια ζύμης για το άνοιγμα φύλλων. Πηγή: Στάλω Λαζάρου.
Ανοίγουμε τα φύλλα για τις φλαούνες σε στρογγυλό σχήμα. Πηγή: Ιστοσελίδα Facebook.
Τοποθετούμε τα φύλλα σε σησάμι. Πηγή: Ιστοσελίδα Facebook.
Ο φωκός από τυρί και αυγά έχει ήδη ετοιμαστεί. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Γεμίζουμε το φύλλο με το φωκό. Πηγή: Ιστοσελίδα Facebook.
Τοποθετούμε τις έτοιμες φλαούνες σε ταψιά. Πηγή: Ιστοσελίδα Facebook.
Οι φλαούνες ψήνονται κατά προτίμηση σε παραδοσιακό φούρνο. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Φούρνισμα των φλαούνων. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Ξεφούρνισμα των ψημένων φλαούνων. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
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