Flaounes - Cypriot Easter Bread
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Hello :) today I have something very special, flaounes. A flaouna is a delicious, cheese spiced bread.
This past weekend was the Greek easter, and Cypriots make these delicious cheese breads. Turkish Cypriots also make these for Ramadan, they call them pilavuna.
I know easter has passed, but there is no reason you can’t give these a go. They do take a bit of time, but the best things are worth waiting for.
Enjoy x #flaounes #cypruscooking #easter
Update - I made these last year again, same recipe, just doubled and they turned out even better, the pastry was perfect, the filling was perfect. They are one of these things where practice makes perfect and each time you make them they are better than the last!
Music: Some of You by Text Me Records/ Grandbankss
Makes 18 or so
Ingredients:
Dough:
750g plain flour / 4.5 cups
1.5 tsp of instant yeast
1/2 tsp baking powder
1 tsp salt
1 tsp sugar
1 tsp of mastic and mahlepi
500ml or 2 cups luke warm milk
120ml or 1/2 cup of olive oil
Cheese:
350g halloumi coarsely grate
550g cheddar coarsely grate
6 eggs
75g or 1/2 cup plain flour
75g or 1/2 cup self raising flour
1 tsp instant yeast
3 tbsp dried mint
1 tsp mastic and mahlepi
1 tsp baking powder
250g Sultanas
For glazing:
Egg wash and sesame seeds
Grate the cheese the day before, this lets it harden. Mix it a few of time’s through out the day.
Following morning add the yeast, baking powder, the mint, the sultanas, the spices, the flour and mix all together
Then add the eggs slowly to make up a stiffish paste
Leave for 2-5 hours covered up.
Make the dough. Once it all comes together, knead for about 10 mins, no longer and leave to rise for an hour.
Take some of the dough. Roll the dough quite thin. But still thick enough to hold the mix. Use a saucer to cut around, this way they are the same size. Add about a tablespoon of cheese to the centre. Fold in to triangle or square. Set them on a grease proof lined tray about 6 on a tray. Leave for 15 mins to let them rise and then brush with egg and sprinkle on sesame.
Cook for about 20 mins on 180 or until golden.
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
Σας ευχαριστώ για την υπεροχη σας συνταγη.. τις εχω φτιαξη την προηγούμενη εβδομάδα.. της Τυρινής.. και ηταν φανταστικες!
Θα χαρω να δω.. και άλλες καινουργιες συνταγες απο εσας!🌷👏🌺😘🌺
FLAOUNA FOR EVER, A RECIPE FOR MORE PEOPLE.
super excited to try this, great video!!
Pilavuna Kıbrıslı Türk ve Rumlar'ın ortak kültürüdür. En orjinal Pilavuna kapatma şekli budur. Çok güzel ve çok beğendim. ❤❤❤❤
ortak vatan.
I am Turkish. Will make this now, too 😀For Ramadan.
Best wishes for Ramadan :) I can’t wait until Easter to make them :)
@@chrispcooks2909 Thank you, Chris. I don't think so, too 😉
Thanks for your demonstration that they look delicious...many thanks again...
Thank you :)
Nicely presented, thank you x
You’re welcome :)
I made these delicious Flaounes last year and again this year. I cannot emphasise just how delicious & yummy they are.
Thank you
Thank you so much, that means a lot. I don’t post very much these days. But I still love receiving feedback like this. ❤️
Yes, we like them. Thank you.
just made this and they were absolutely delicious - just as good as the best I've ever tasted! Thank you!
Thank you so much for that. This recipe means a lot to me. And to get such positive feedback is amazing. ☺️
I made your flaounes and they were (all eaten) DELICIOUS MOIST & TASTY 😋
Your recipe is for keeps 👍🫶
Thank you so much :)
thank you for your magnificent recipe, it’s the best I’ve ever tasted and I’m a Greek-Cypriot which says a lot xx
Many thanks. very good your flaounes.
Thank you very much 😊
I make these every year almost the same recipe but I do not brush them with egg on the top I just put the sesame seeds on. He is very good.
I do the egg because it helps the sesame stick and because I’ve always done it that way really :)
I put the sesame seeds in water and they are damp enough for them to stay on the faounes.
@@noahpm13 My yiayia did that too, but she also did the egg to brush with.
Υπέροχες οι φλαουνες σας. και εύκολη η ετοίμασα τους.Πραβο.
Iam Greek Cypriot will make this year thanks
I hope you like it :)
Pilavuna. Another traditional Turkish Cypriot cultural heritage. Nothing beats it! If you don't mind me saying though I think it's much better to use Turkish Cypriot brand hellim. Much more flavourful and traditional.
I have used Turkish hellim before. I think. I don’t use a particular brand. I just pick up what I can find. And I often shop in the Turkish supermarket so I’m sure I’ve used it before :)
I’m not convinced there’s that much difference whether it’s Greek or Turkish.
The difference is whether it’s the fresh (rubbery) stuff in plastic or the traditional stuff that is flakier, saltier and has much better flavour. The traditional halloumi is made on both sides of the divide and is equally delicious.
Hey
I have a question - is it possible to make this recipe without the mahlepi and mastiha?
Hey, yes for sure. If you can’t get them leave them out. I have done it without before. They taste good still :)
@@chrispcooks2909 thanks ! I'm currently away from home and I'm hoping I can make these !
Where should we leave the cheese mix to rise in the fridge or outside?
Because I don’t add the eggs the night before I leave it in the kitchen counter