Φλαούνες τσιαντούες ή παλασκούες. Ασγάτα, Λεμεσός, 2012. Πηγή: Έλενα Χρίστου Μάκη.
Flaoúna, a traditional Cypriot pie, is the most characteristic Easter delicacy prepared and/or consumed in all households in Cyprus. "The little girls used to take these flaounes with them to church on Holy Saturday night and after receiving the Holy Light, they would cut the flaouna and eat. The service went on for another 1-2 hours." (Elena Christou Maki, Asgata, Limassol)
Name - Recipe
Πασχαλινό κυπριακό παρασκεύασμα, σε μορφή τσάντας. Cypriot Easter delicacy, in the shape of a bag.
For the dough:
5 kg of flour
2 cartons of fresh milk, lukewarm
1 butter spry
¾ of a liter of peanut oil
1 tsp salt
Mahleb, mastic, cinnamon (well ground)
sourdough (of the size of 2 eggs)
7 eggs
For the foukos (filling):
3 kg of Paphitiko cheese
1 kg of kaskavali cheese
1 kg of halloumi
1 fresh anari
For each kilo of cheese, add a handful of flour and a teaspoon
of baking powder
6 eggs for each kilo of cheese
1 piece of sourdough (of the size of 3 eggs)
Mastic, mahleb, chopped fresh spearmint, cinnamon
2 cups raisins (optional)
For coating:
4 eggs, beaten
Sesame seeds
Making the dough: in a bowl, sift the flour, add the salt, the baking powder, the mahleb, the mastic, the cinnamon and stir well.. Add the oil and knead the flour with your fingers. Then add the sourdough and warm milk to dissolve the sourdough and knead to make a regular dough.
To make the foukos (filling): Grate the cheese 1 day in advance to dry out. Prepare the fouko 2 ½ hours in advance. In the bowl with the cheese, add the flour, spearmint, mastic, mahleb, cinnamon and baking powder and mix well. Set the mixture aside. In a bowl, add the eggs, dissolving the sourdough in them. Then add it to the whole mixture and mix it all together. (Pitsa Charalambous, 62 years old, Asgata, Limassol)
Roll out the dough to thin sheets (½ cm thick) and cut round or square pies of the size you want. Coat each pie on the outside with sesame seeds. Add proportionate amount of filling to the pastry and then shape the flaounes. Before baking, brush the flaounes with beaten egg and sesame seeds. Bake them in a hot oven for about 1 hour.
Baking in the oven.
Functional and symbolic role
Flaounes are prepared and consumed during Easter.
It was customary for the little girls to take the flaounes with them to church on Holy Saturday evening and after receiving the Holy Light, they would cut the flaouna and eat. The service would continue for another 1-2 hours. (Note: Elena Christou Maki, Asgata, Limassol)
Additional information and bibliography
Oral testimony: Pitsa Charalambous, 62 years old, Asgata, Limassol. Recording: Elena Christou Maki, 2012.
Elena Christou Maki, Stalo Lazarou
1. Η σκάφη, στην οποία ζύμωναν παραδοσιακά οι γυναίκες. Πηγή: Έλενα Χρίστου Μάκη, Ασγάτα, Λεμεσός, 2012.
2. Απλώνουμε σε μια πετσέτα το σησάμι, πάνω στο οποίο τοποθετούμε τις πίτες. Πηγή: Έλενα Χρίστου Μάκη, Ασγάτα, Λεμεσός, 2012.
3. Τοποθετούμε την πίτα πάνω στο σησάμι, για να κολλήσει στην κάτω επιφάνεια.Πηγή: Έλενα Χρίστου Μάκη, Ασγάτα, Λεμεσός, 2012.
4. Γεμίζουμε την κάθε πίτα με τον φωκό και σχηματίζουμε τις φλαούνες.Πηγή: Έλενα Χρίστου Μάκη, Ασγάτα, Λεμεσός, 2012.
5. Προσθέτουμε και το χερούλι σε κάθε φλαούνα.Πηγή: Έλενα Χρίστου Μάκη, Ασγάτα, Λεμεσός, 2012.
6.Οι φλαούνες τσιαντούες ή παλασκούες , ψημένες!Πηγή: Έλενα Χρίστου Μάκη, Ασγάτα, Λεμεσός, 2012.
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