Name - Origin
Cypriot name of food
Φουκός. Foukós.
Greek name - description
The filling of flaounes and paskies (Easter pies).
Language remarks
In Limassol, it was called "fokós" and in Karpasia "sárza". (Pharmakidou, 2000 p.212).
Processing method
On the eve of Holy Saturday, "foukos" (the filling) is prepared with grated flaouna cheese, sourdough starter, many eggs, raisins and various herbs such as mahleb, mastic, spearmint and cinnamon. The more fortunate ones would also add milk to foukos. (Pharmakidou, 2000 p.212).
Functional and symbolic role
Festive Occasions
It was prepared during Holy Week, as a filling for flaounes and paskies.
Additional information and bibliography
Time period
19th -21st c
Supplementary Information
Pharmakidou X. (2000) Άπαντα. Epiphaniou Publications, Nicosia.
Researcher/Recorder
Natassa Charalambous
