The custom of “Flauna” dates back to the 19th century and according to tradition was made on Holy Saturday and then transported to churches and consumed after the Resurrection. Nowadays, housewives usually make them on Maundy Thursday.

“Flaunes” is a food which in ancient times and even today, was used for the transition of believers from fasting to the consumption of non-fasting foods, without the risk of various stomach disorders.

The main ingredient of the traditional “Flauna” is the special cheese for flauna and eggs. The classic flauna contains cheese and halloumi. In recent years, however, many have shown a particular preference for anari, because it is a healthier choice and the process of preparing the dough is less time consuming.

The process of making the flauna starts from the previous day, with the grating of the cheeses to become the famous “foukos” or “fokos” or “foutzia”, in simpler words the filling. Then add the eggs, the yeast, the semolina to the cheese and mix them. They also add various scents (mahlep, mint, cinnamon, mastic) and raisins to the seal for a sweeter taste. The housewives leave the seal all night to “enter”, ie to inflate.

The next day the dough is prepared for the flauna leaf, after first the yeast has been shaken (regenerated) from the previous night. in small pies, it is filled with the seal and the edges of the pie are folded on the sides. Its shape varies from square, triangle or even round. After the preparation process is over, the final step is the baking of the flauns. The housewives place the flauns on plates or traditional chests and bake them either in their neighborhood oven or in a wood oven.

However, in some villages of Paphos, the so-called “Paskies” are prepared, which are slightly different from the other flauns. Paskies are round flaunes, about the size of a palm, and are stuffed with pieces of meat, usually fried with spices.

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Halloumi is a versatile cheese made traditionally from goat-sheep milk, which can be baked, grilled, fried, or eaten as it is, and it goes well with both savoury and sweet dishes.

Furthermore, Cyprus is also known for another local cheese, Anari cheese, which is similar to the Greek Mizithra and the Italian Ricotta in taste and texture. Anari is a by-product of the production of Halloumi and can be either eaten fresh and soft (fresh Anari with honey and walnuts is a really popular dessert in Cyprus) or salted aged and dried, where it is used as a grated cheese on top of pasta, just like parmesan cheese.

However, there is a third local Cheese that is little known outside of Cyprus and even among Cypriots.  In fact, there are a lot who do not even know the existence of this cheese.

Halitzi (Χαλίτζι -pronounced «haleechi»), is a cheese which is exclusively produced only in the Polis Chrysochous Region, which is the area that corresponds to the Northern area of Paphos District, in Western Cyprus, also known as «Tylliria Area.»

Halitzi is (like the rest of the traditional Cypriot cheeses) exclusively made from goat-sheep milk and specifically from the goats and sheep, which resign at the Polis Chrysochous Region, where they are grazing the local vegetation all year long.

Halitzi, taste-wise, is a bit like feta cheese but a little sourer in taste than regular feta. Texture-wise, halitzi is somewhere between feta and halloumi (closer to halloumi actually) and has tiny holes through it. This is where perhaps it gets its name since hallitzi means small pebbles in the Cypriot Dialect.

Halitzi can be perfectly paired with watermelon, melon, or any other fresh fruit and with a traditional white Xinisteri wine, another local specialty of Cyprus! Also, like halloumi, it can be grilled, baked, fried, or part of a healthy salad.

Actions by the local authorities of Tylliria but also from the Cyprus University of Technology (CUT), based in Limassol have been made for Hallitzi to be registered as a Protected Designation of Origin (PDO) product, just like halloumi cheese. This designation will give much more fame and recognition to this local cheese and will provide a small but significant boost to the economy of the rural Tyliria Area.

Therefore, if you ever are in the area, grab the chance to try this unique cheese with the taste of Feta and the texture of Halloumi!

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