1. 3 days prior, we grate the cheeses: The Flaounes process begins 3 days before we make them. Grate the Flaouna cheese, halloumi and Kefalotyri on the fine side of the grater, and put them in a bowl. Cover with cling film and put in the fridge. Stir the cheeses occasionally, bringing the bottom ones to the top. This way, they will dry and absorb more eggs, resulting in fluffier Flaounes.
    
2. 1 day prior to the kneading of Flaounes: The night before, wash the mint well, cut the leaves and set them on a towel to dry. In a pot, put plenty of water and add the sesame seeds. Boil for 2-3 minutes and strain. Put a towel in a wide pan and spread the sesame seeds. Seal well with the edges of the towel to keep the moisture inside.
    
3. The big day of kneading: To make the dough, put the yeast and the sugar in a bowl. Add the water and mix. Add the milk and mix. Set it aside for 10 minutes. In a big bowl, add the flour, salt, mehlepi, mastic and stir. Add the oil and rub with fingers until thick crumbs are formed.
   Add the yeast mixture and knead for 5-10 minutes until the dough becomes fluffy. Shape the dough into a ball. Spread oil on it and cover the bowl with cling film. Put a towel on top and set it aside for 2 hours to rise.
    
4. For the filling: Remove the cheeses from the fridge 2 hours prior to the kneading to bring them to room temperature. Meanwhile, finely chop the mint.
    
5. To the cheeses, add the mastic, sugar, baking powder, flour and raisings, after stirring the raisins with a bit of flour and mint. Stir well for the scents to reach all the ingredients and add the 8 eggs. Knead well, and if needed, add the rest of the eggs. The dough should be slightly sticking to the hands, and not break when shaped into a ball. Cover the bowl with cling film and then with a towel.
    
6. Put non-stick baking paper on the oven pan and preheat the oven to 180°C.
   When the dough is ready, create 15 tight balls of 150g each with the filling.Take some dough (keep the rest covered as to not dry) and shape it into a stick. Cut it into 5-6 pieces of approximately 110g each. Take a piece, knead it and spread it with the rolling pin. Using a dessert place as guidance (approx. 20cm in diameter) cut round discs from the sheet of dough with a thickness of 2-3 millimeters. Stir the sesame seeds a bit, and press the sheet onto them so they stick on the bottom. In its middle, add a ball of the filling, coat it around with the egg, and fold the sides of the sheet towards the inside, without completely covering the filling, creating square Flaounes.
    
7. Put them on the pan with 3cm distance between them, and coat them (both the sheet and filling) with the beaten egg after adding 2 tablespoons of sesame seeds. Press the edges of the sheet to make them stick to the dough. Press with a fork so they stick well. Bake the Flaounes in the oven for 40-45 minutes, or until golden-brown.

Wine ideas

Flauna is not only one of the main products of Cypriot gastronomy, but it represents the special culture that developed in the Cypriot society during the Easter days, a culture that united while preparing and baking Flaounes. Entire communities, neighborhoods and families spent endless hours making Flaounes together, as a sign of solidarity and unity.

Throughout the whole process of preparing, kneading and baking the Flauna, the wine, which was usually a glass of Commandaria accompanied by Christian wishes, was never missing. In some cases, Commandaria was even added to the filling, or the Foukos, as it is called.

In an attempt to keep the tradition alive, whether the Flaounes are sweet or not, we recommend Commandaria, the emblematic wine of Cyprus, as an accompanying wine for the Flounes.

We learn together

1. There is no Easter in Cyprus without Flaounes. Traditionally, they are made with Flaouna cheese, halloumi, dry anari or Kefalotyri, yeast, eggs, raisins, mehlepi, mastic and mint. For convenience, I skipped the yeast and put baking powder, while I added a little dry yeast to the dough.According to various versions, the word comes from the ancient Greek word palathis (παλάθη) (confection with dried fruits) or from the synonymous Latin word fladonis.
   
   According to another version, Flaouna comes from the ancient Greek verb flao (φλάω) (afflict). Flaouna is also found in Arcadia, but it is a very different pie, made on a plate and baked on charcoal. In some areas of Cyprus they are also called Vlaounes. In the area of Karavas they are called Fesouthkia, while in Karpasia they are known as Aflaounes.
   
    
2. We can bake Flaounes in the wood oven. Baking time is the same as the regular oven. In order not to be blackened by the wood oven, we put non-stick baking paper on the bottom.
    
3. In some villages of Cyprus we put saffron or hemp seeds in the Flaounes, and while I was touring Cypriot villages I was surprised to see people add ginger or even some chili.