Φλαούνες. Πηγή: Στάλω Λαζάρου.
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. Its foukós (filling), is traditionally prepared using sourdough, flaouna cheese, eggs and spearmint. In order to make the flaounes very fluffy and with less fat, traditional cheese can be substituted with anari.
Name - Recipe
Πασχαλινό κυπριακό παρασκεύασμα, σε μορφή πίτας με γέμιση μυζήθρας. Cypriot Easter delicacy, in the form of a pie with myzithra filling.
For the dough:
1 kg of flour (farina, village)
2 tsp baking powder
½ tsp salt
1 glass of oil
½ glass of sugar (optional)
2 glasses of lukewarm milk
Ground mastic & vanilla
For the filling:
1 kg fresh aniseed
1 glass of semolina
1½ glass of sugar
2 tsp baking powder
2-3 eggs
1 glass of raisins
Ground mastic & fresh spearmint
For the dough: In a bowl, put the four, sugar, mastic, vanilla and oil and add the baking powder. Rub the mixture with your fingers well, then add the milk and knead until it becomes a soft dough.
For the filling: Mash the anari with a fork, add the semolina and the rest of the ingredients and mix very well.
Roll the dough into small pies and coat the outside of the pies with sesame seeds. Put the filling in the centre and shape them as desired, always leaving the centre part uncovered. Use a fork to press the edges to close them. Brush them with egg and bake them in moderate heat in the oven for about 45 minutes. (MANRE 2012, 72)
Baking in the oven.
Functional and symbolic role
Flaounes are prepared and consumed during Easter.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment (2012) "For the farmer", Farmer, 68 (455).
Varvara Yangou
Αναρή. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Φλαούνες. Πηγή: Ιστοσελίδα Facebook.
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