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Flaouna: photo of the dish
Illustrative photo: Alpha — CC BY-SA 2.0, Wikimedia Commons
Snacks & baking

Flaouna

A sweet Cypriot bread flavoured with mint, cinnamon and coriander, filled with halloumi cheese and raisins. It is made for the Easter holiday, especially on Holy Thursday.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

Instructions

  1. In a bowl, mix the yeast with the warm milk and a spoonful of sugar. Leave for 10 minutes until the mixture foams.
  2. In a large bowl, mix the flour, the rest of the sugar, the salt, cinnamon, nutmeg, mahlab and dried mint.
  3. Add the beaten eggs, the oil and the yeast-milk mixture. Knead for 10 minutes until you have a smooth, elastic dough.
  4. Cover and leave to rise for 1 hour somewhere warm, until the dough has doubled in size.
  5. Gently fold in the grated halloumi and the raisins, then divide the dough into 6 to 8 balls.
  6. Shape each ball into a small round loaf, place them on a tray lined with baking paper, cover and leave to rise for another 20 minutes.
  7. Brush the loaves with beaten egg and sprinkle with cumin seeds.
  8. Bake at 180 °C for 25 to 30 minutes, until nicely golden. Let them cool slightly on a rack before serving.

Variations and tips

Halloumi-free version. Replace the halloumi with 100 g of melted butter and a spoonful of honey for a gentler version, ideal for children.

Making do with what's available. Mahlab is sold in Middle Eastern grocery shops; if you can't find it, double the cinnamon and add a little orange zest.

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Original Ecomely recipe.