Quirky Foodster

Holidays & Special Occasions

Halloumi kai Lountza

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Ingredients

  • - Strong white flour — 600 g (5 cups)
  • - Instant yeast — 7 g (2.25 tsp)
  • - Butter, melted — 100 g (7 tbsp)
  • - Eggs (for dough) — 2
  • - Warm milk — 150 ml (2/3 cup)
  • - Mature halloumi, grated — 300 g (10 oz)
  • - Kefalotyri or other hard cheese, grated — 200 g (7 oz)
  • - Fine semolina — 80 g (1/2 cup)
  • - Eggs (for filling) — 3
  • - Raisins — 80 g (1/2 cup)
  • - Dried mint — 1 tbsp
  • - Sesame seeds, for topping — 2 tbsp
  • - Egg wash (1 egg beaten) — 1

Method

  1. Combine flour, yeast, melted butter, 2 eggs and warm milk in a bowl; knead for 10 minutes until smooth.
  2. Cover and let rise for 1.5 hours until doubled.
  3. Meanwhile, mix grated halloumi, kefalotyri, semolina, 3 eggs, raisins and dried mint together to form the filling; let it rest for 30 minutes so the semolina absorbs moisture.
  4. Divide risen dough into 12-14 portions and roll each into a round about 15cm across.
  5. Place a generous spoonful of filling in the centre of each round.
  6. Fold the edges up to partially enclose the filling, pinching corners to form a triangular or square open-topped shape typical of flaounes.
  7. Place on lined baking trays, brush with egg wash, and sprinkle with sesame seeds.
  8. Let rest for 20 minutes, then bake at 180°C (350°F) for 30-35 minutes until deep golden brown.
  9. Cool on a wire rack before serving.

Introduction: Flaounes are rich pastries filled with a mix of local cheeses, semolina, mint and raisins, traditionally baked
in the days leading up to Orthodox Easter to break the Lenten fast.

Cultural Background: Flaounes are rich pastries filled with a mix of local cheeses, semolina, mint and raisins, traditionally baked
in the days leading up to Orthodox Easter to break the Lenten fast. Every Cypriot family has its own closely
guarded cheese blend recipe, making flaounes one of the island's most treasured seasonal traditions.

Variations: Vegetarian. No authentic vegan version exists given the cheese, egg and butter content.

Storage: Store in an airtight container at room temperature for up to 4 days, or freeze baked flaounes for up to 2
months.

Reheating: Warm in a 160°C (320°F) oven for 8-10 minutes to refresh; avoid microwaving as pastry turns soft.

Nutrition: Per pastry: ~340 kcal, 15g protein, 16g fat, 34g carbohydrate.

FAQs

Q: Can I substitute the cheese blend?
A: A mix of halloumi with any firm, salty grating cheese approximates the traditional blend if kefalotyri is unavailable.

Q: When are flaounes traditionally made?
A: They are baked during Holy Week, in the days leading up to Orthodox Easter Sunday.