Etymology:

Flaouna pl. flaounesu00c2u00a0is a traditional cheese bread we make in Cyprus during Easter, with phyllo filled with u00c2u00a0a special Cypriot cheese made during easter and mint. u00c2u00a0The word Flaouna, is derived from the ancient Greek word u00cfu0080u00e1u00beu00b0u00ceu00bbu00ceu00acu00ceu00b8u00ceu00b7 (palathi) > flado > fladoonis > flatouna > flaouna.

History:

It is believed that flaouna is reminiscent of an ancient Greek kind of bread made with nuts, called palathi (u00cfu0080u00ceu00b1u00ceu00bbu00ceu00acu00ceu00b8u00ceu00b7) . u00c2u00a0This bread was offered to children , who went from house to house singing about the coming of swallows and spring. u00c2u00a0This tradition continued during the Byzantine era and until recent years, flaouna was offered to children or even grown-ups, as a treat when they went from house to house to announce the resurrection of Christ or to wake up the people to go to church for the midnight mass on Easter Saturday.

The ancient palathi also contained some dried figs.

Source : u00c2u00a0My translation, from theu00c2u00a0Cypriot Encyclopaedia:u00c2u00a0u00ceu009cu00ceu00b5u00ceu00b3u00ceu00acu00ceu00bbu00ceu00b7 u00ceu009au00cfu0085u00cfu0080u00cfu0081u00ceu00b9u00ceu00b1u00ceu00bau00ceu00ae u00ceu0095u00ceu00b3u00ceu00bau00cfu0085u00ceu00bau00ceu00bbu00ceu00bfu00cfu0080u00ceu00b1u00ceu00afu00ceu00b4u00ceu00b5u00ceu00b9u00ceu00b1. u00ceu0095u00cfu0080u00ceu00b9u00ceu00bcu00ceu00adu00ceu00bbu00ceu00b5u00ceu00b9u00ceu00b1: u00ceu0086u00ceu00bdu00cfu0084u00cfu0081u00ceu00bfu00cfu0085 u00ceu00a0u00ceu00b1u00cfu0085u00ceu00bbu00ceu00afu00ceu00b4u00ceu00b7, u00ceu009bu00ceu00b5u00cfu0085u00ceu00bau00cfu0089u00cfu0083u00ceu00afu00ceu00b1 (1984-1996).

 

u00c2u00a0Traditionally flaounes are made on Holy Thursday and it’s not an easy job.u00c2u00a0 The preparations usually start from the previous day and on Thursday most female members of the family get up from the crack to dawn to start preparing them.u00c2u00a0

I have memories when I was young when we all used to help making them and then we had to take them to our neighbourhood’s «fourno» which was a traditional bread bakery with wood oven and we had to wait patiently for our turn to have ours baked.

These cheese breads are made with a very flavourful bread dough and filled with a cheese called «Pafitiko» made during the Easter period for flaounes.u00c2u00a0 However, this can be substituted by a mixture of other Cypriot cheeses such as halloumi or kaskavalli or the Greek cheeses ladotyri Mytilinis, graviera, kefalograviera and some kefalotyri.u00c2u00a0 Kefalotyri is usually very salty, so don’t add too much.u00c2u00a0 We usually make more dough than necessary to make some koulouria, which is a very aromatic bread.

 

I have just finished the procedure of making them and I made 12 medium-sized flaounes with the quantity of flour used and there was some left to make two koulouria.

The recipe is included in my cookbooku00c2u00a0Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiasteu00c2u00a0as well as in Volume 2 of my e-cookbook.


 

Kopiaste and Kali Orexi,

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21 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Easter Flaounes

  1. u00ceu009f/u00ceu0097 Peter G u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    More Cyprian delights! I don’t recall ever eating these but they sound really tasty with all that cheese Ivy.

  2. u00ceu009f/u00ceu0097 Laurie Constantino u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I’ve never had these, but I sure would like to try them as they sound absolutely wonderful. Another winner, Ivy!

  3. u00ceu009f/u00ceu0097 Mike of Mike's Table u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I’ve also never been exposed to this before but wow they sure look good. It seems that nearly every «Greek» restaurant I’ve eaten at growing up has not done Greek food justice. This looks really tasty

  4. u00ceu009f/u00ceu0097 Cakelaw u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    These look and sound delicious Ivy. I love learning so much about traditional Greek dishes from your blog.

  5. u00ceu009f/u00ceu0097 Bellini Valli u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Aglaia taught me to prepare mahleb. These breads sound so delicious I may try them when I get some of the cheese. I saw some kasseri in the shop the other day:D

  6. u00ceu009f/u00ceu0097 Ivy u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Thanks everyone for commenting.

    Val, Kaseri is not suitable for Flaounes as it is a cheese that melts.

  7. u00ceu009f/u00ceu0097 Mike Costas u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I lived on Cyprus for a few months including Easter. My dad was a Greek Cypriot and our family loved the experience. These Flaounes may look and sound good, but unless the locals did something wrong, they really didn’t taste that good. We’ll have to try this recipe and see how they turn out.

    There was actually a version filled with sweets that was really good.

    Every time we went somewhere during the Easter season, the relatives were giving us more Flaounes than we could eat … a lot of fun.

    If you want a treat … go to Cyprus. It is a beautiful island paradise and the folks are wonderful.

  8. u00ceu009f/u00ceu0097 Mini Flaounes (Cypriot cheese pies) u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the [...]

  9. u00ceu009f/u00ceu0097 christa u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    hi, we make flaunes every easter, the recipe i have has been handed down from my mother its very similar to yours. we use peccorino cheese thats available and mix with halloumi and other cheeses. we are a big family and we all get together in one home and all help including the very young members of six years and make it a fun day we produce over 250 flaunes and get the male memebers to do the mixing of the dough and also the making, and baking. we also make a large ammount of koulouria. we wish you all a happy easter

  • u00ceu009f/u00ceu0097 Andrea u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Mike, Flaounes can taste quite bad if they are not made correctly. But when they are made good, they are the best food available in my opinion.

    I tend to use a mix of greek cheeses, along with Halloumi, Anari and 50-60% mild english cheddar. It’s very difficult for me to sit here and convince people to sub some greek cheese for english cheddar because Flaounes are really hard to make.

    I suggest making a small batter with some dried english mild cheddar and making a few to know for next year. They really taste great with this cheese in my opinion.

  • u00ceu009f/u00ceu0097 Twitter Trackbacks for Easter Flaounes [kopiaste.org] on Topsy.com u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] Easter Flaounes kopiaste.org/2008/04/easter-flaounes – view page – cached Flaounes are the traditional Easter cheese breads we make in Cyprus. Traditionally they are made on Good Friday and it’s not an easy job. The preparations usually start from the previous day and on Friday most female members of the family get up from the crack to dawn to start preparing them. I have memories when I was young when we all used to help making them and then we had to take them… Read moreFlaounes are the traditional Easter cheese breads we make in Cyprus. Traditionally they are made on Good Friday and it’s not an easy job. The preparations usually start from the previous day and on Friday most female members of the family get up from the crack to dawn to start preparing them. I have memories when I was young when we all used to help making them and then we had to take them to our neighbourhood’s “fourno” which was a traditional bread bakery with wood oven and we had to wait patiently for our turn to have ours baked. View page Filter tweets [...]

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