Flaouna is a baked-good with the main ingredients being Flaouna cheese and eggs. It is produced during Easter throughout Cyprus. Flaouna has a square, triangular or round shape. In the villages of Paphos district, “Paskies” are produced – round, palm sized flaouna containing small pieces of fried meat with herbs.
History: According to Cypriot researchers, the predecessor of flaouna is “palathi”, an ancient Greek pie with figs. The respective roman word was “fladonis”, while later the Anglo-Saxons named it “flaon”, today’s “flan” (Hadjioannou, 1993). For Cypriots, Flaouna is a reincarnation symbol, is linked with various Easter customs and is offered as a treat.
Production method: First, the filling of Flaouna (called “foukos”) is made. Grated cheese is mixed with eggs and leaven and some semolina is added. Various herbs (such as nutmeg, mastic, peppermint and cinnamon) are included and raisins are also sometimes added. The “foukos” is left overnight to “swell”. The next day, the dough is prepared, opened up into small pies and filled with “fouko”. After that, the edges of the pie are folded in on the sides. Flaouna is finally daubed with an egg and sesame mixture before baking.
Gastronomy: Consumed warm or cold, accompanying various drinks
Source: Ministry of Agriculture Natural Resources and Environment