Flaounes

Ingredients

  • ½ kg flour + more to spread on working bench
  • 1 small packet of yeast
  • ½ cup milk, room temperature
  • ½tbsp sugar
  • ½ cup water (approx.)
  • ½ tsp salt
  • 1/4 cup oil
  • ½ tbsp pounded mahlepi*
  • 2-3 pieces of mastic
  • 1 tsp lemon zest
  • 100g sesame seeds (approx.)
  • 1 egg (beaten with a little milk)

Filling:

  • 500g cheese for the flaounes, or 1 halloumi (250g) + 250g cheese for the flaounes, grated
  • 2-3 eggs, slightly beaten
  • 1/4 cup milk, or sour cream
  • 1/3 cup semolina
  • 1 tbsp baking powder
  • 1-2 pieces of mastic, pounded with ½ tsp salt
  • Finely chopped mint
  • (fresh or grated dry mint)
  • 1/3 cup dried raisins (optional)

Method

Step 1:

Pound (or pass through a blender) the mastic, sugar and mahlepi (if you haven’t found it already pounded). Sift the flour with the salt in a bowl and stir in the yeast, mastic, zest and mahlepi.

Step 2:

Make a well in centre of the flour and pour the oil in. Rub the mixture with your hands, so as to absorb all the oil until the mixture is uniform.

Step 3:

Add the milk and ½ cup of water. Knead the mixture to form a smooth and elastic dough (if necessary add a little more water or flour).

Step 4:

Cover the dough with a kitchen towel and put aside in a warm place until it doubles in volume – for about 1 ½ hour. Check if it is ready by gently pushing your finger into it. Your finger must leave an imprint (make a small pit). Mix all filling ingredients together in a bowl. Preheat the oven to 180°C.

Step 5:

Take half the dough and spread out sheets of about 1/4 of a centimetre thick (keeping the rest covered to prevent it from drying). Using a tea cup saucer, cut round shapes into the sheets. In each circle put a tablespoon of the filling mixture and press down to spread it.

Step 6:

Fold the sides inwards and make triangular or square flaounes. Brush them with the beaten egg, sprinkle them with sesame seeds and put them on a baking sheet. Cover them with a kitchen towel and let them settle for 1 hour, until they rise. Bake in the oven for 35-45 minutes.

* Mahlepi is an aromatic spice made from the seeds of a Southern Europe wild cherry (Prunus mahaleb).

 

Top Stories

Rain on the way all across Cyprus, snow on Troodos mountain

Rain all across Cyprus is on the way and so is snowfall on Troodos mountain, according to the Mediterranean island’s Met Office. The depth of...

Cyprus’ municipal solid waste per inhabitant among highest in EU

Cyprus' municipal solid waste per inhabitant is one of the highest in the EU, according to data released on Tuesday by the island's Statistical...

Help desk for “CyprusFlightPass” e-platform in operation as of Monday

A help desk assisting passengers who intend to travel to Cyprus from abroad and may have queries regarding the use of the e-platform “CyprusFlightPass”...

UK to unveil hotel quarantine plans, public told not to book vacations

Britain will announce on Tuesday whether it will bring in mandatory quarantine in hotels for some or all arrivals, the country's coronavirus vaccination minister...

Sokratis joins Olympiakos after Arsenal exit

Former Arsenal defender Sokratis Papastathopoulos has joined Olympiakos Piraeus on a deal until the end of the 2022-23 season, the Greek Super League champions...

Taste

Squash soup

Ingredients: 1 kg pumpkin, cut into small cubes, approximately 5 cups 2 medium (400g) sweet potatoes, cut into cubes, approximately 2 ½ cups 1 chopped leek, only...

Mezedes

No visit to Cyprus is complete without enjoying the traditional meal of many small dishes known as ‘meze’. This large feast, which has been a...

Prawns with fried cheese, barley shaped pasta

Put the barley shaped pasta into a small pan with salted water, bring to a boil and when tender, drain. Peal the prawns leaving...

Salmon and shrimp sheftalies

Mix all ingredients for tabbouli in a bowl and keep to one side so flavours can combine. Prepare the sheftalies: wash and soak the casing...