On Holy Thursday or Holy Saturday, tradition demands freshly baked “flaounes”. Match this delicious, Cypriot, traditional treat with a glass of “Thalero” from “Oenou Yi – Ktima Vassiliades” and you won’t regret it!
Ingredients:
Stuffing:
- 1 kg of village cheese, well washed and grated
- 12 eggs
- fresh mint, chopped
- raisins (optional)
- cinnamon
Dough:
- 1 kg of village flour
- 1 glass of peanut oil
- ground mastic and mehlepi
- sourdough, the size of an egg
- pinch of salt
Preparation:
- Mix the stuffing ingredients well from the night before. Leave them covered in a basin, in room temperature.
- Mix all the dough ingredients together well. Knead until the dough does not stick to your hands.
- Let the dough covered for one to two hours somewhere warm to rise. Cracks will appear.
- When the dough is ready, open mini pies, place 1-2 tablespoons of the filling in the middle (smooth it with the back of the spoon) and close them into triangle or square pockets, pressing the corners with a fork.
- Bake in a preheated oven at 180°C for 30-40 minutes.
- Match this delicious, Cypriot, traditional treat with a glass of “Thalero” from “Oenou Yi – Ktima Vassiliades” and you won’t regret it!
