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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Tsiknopempti or Smoking Thursday is the Thursday of the week of Kreatini.

On this day, it is customary in all the houses of Cyprus and Greece to grill meat and eat meat, grilled or in a pan, from where the strong smell of gum emerges in the air.From ancient times the Christians used to make meat tables. In order to have meat, in ancient times they had to slaughter an animal.

The only day that was opportune was Thursday, since Wednesday and Friday of this week there is a strict fast.

Tsiknopempti is also a popular day for going out to eat and enjoying as many different meats as possible.

Be sure to reserve a table ahead of time as restaurants and traditional taverns are typically fully booked!

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It’s a pasta made from flour and milk and has a grainy and irregular shape. The grains are about 2-3 mm in diameter.

It is available in different varieties: sour and sweet, thick and thin.

For the preparation of trachana, goat’s milk that has been left to sour or yogurt is usually used and mixed together with ground wheat and boiled until it becomes a thick mixture.

Produced during the summer months.

Trahanas is also called the soup that is prepared by boiling this dry product in water.

The sour trahanas is fermented with yogurt.

After the trahanas cools, it is molded into shapes and left to dry in the sun.

During the preparation of trahana, the last stage is its drying. To do this the trachanas is spread so that it has the maximum possible surface. This process, the spreading of trachanas, has remained as a popular expression, referring to someone who is typically late. Trachanas is cooked as a soup either with enough water or thicker.

The cooking time of trahana is usually short, about 15-20 minutes. Sometimes it is cooked with tomatoes.

In Cyprus, trahanas is made from finely ground wheat (also called konari in the Cypriot dialect) and is kneaded in a cylindrical shape with a diameter of about less than one centimeter and “spread” in the sun to dry.

It is also made in soup, usually thicker than other soups.

No tomato is used, but egg-lemon and usually contains some kind of meat.

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INGREDIENTS

For the syrup

900ml water

1200g granulated sugar

2 tablespoon honey

peel, of 1 lemon

1 stick cinnamon

For the cake

215g granulated sugar

1 1/2g mastic

8 eggs

1 teaspoon vanilla extract

250g melted butter

200g semolina

200g soft flour

2 tablespoon baking powder

zest, of 1/2 lemon

METHOD

For the syrup

• Place a pot on heat, medium to high.
• Add in the pot the sugar, cinnamon stick, water and lemon rind.
• Let the mixture boil and when the sugar is melted completely, take it off from the heat.
• Add the honey and stir and then place aside to let it cool completely before pouring it on the  cake.
• Add the honey at the end, to avoid losing its aromas during boiling.

For the cake

• Preheat oven at 180* C.
• Beat 15g of the sugar (out of 215 g total) and the mastic in a mortar until they are finely grinded.
• Add the remaining 200g sugar and stir until completely combined.
• Place the mixture to a mixer and add the lemon zest, vanilla and eggs.
• Blend on high speed for 5-6 minutes until you see a light and fluffy mixture.
• Set the mixer’s speed lower and place the melted butter. Blend for 20-30 seconds and put aside.
• Combine the semolina, flour and baking powder in another bowl.
• In the mixer, insert the dry mixture into the wet ingredients and with a wooden spoon stir gently.
• Place in a 25×35 cm, greased with butter, baking pan and spread it evenly to cover all surface.
• Bake for 35-40 minutes.
• When baked, remove from the oven and instantly pour the already cooled syrup on the cake with a spoon. If you pour it all at once, the cake will crack, so pour the syrup little by little.
• To help the cake absorb the syrup easily, pierce the cake with a knife.
• Let it aside for 30 minutes at least and then place it in the refrigerator to chill.
• Use your knife to run it along the edges of the baking pan to unstick any stuck parts and ease the removal of the pieces.
• Cut in pieces and serve.

*Tip: Add pistachios and vanilla ice cream before serving for additional flavor 🙂

Enjoy ?

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Snails

Vinegar

2-3 lemon leaves

Ouzo

Method

• Before cooking, wash the snails with water.
• Rub the snails lightly between them and change the water 6-8 times until they are clear.
• Boil the snails in a saucepan with water and a little vinegar over low heat, and when foam begins to form, remove it with a perforated dipper and throw it away.
• Then add the lemon leaves and a pinch of ouzo and a tablespoon of salt.
• Before the snails are cooked, remove them from the heat and put them in a bowl and remove their shell with a knife (the back of the shell).

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Especially on weekends, when most people feel relaxed and happier, brunching with family and friends holds a top place in Cypriots’ preferences.

We spotted 5 unique places for brunch where you will experience the true Cypriot flavors in the village.

Stafilaris Coffee Shop in Lefkara

Stafilaris Coffee Shop is a traditional café with a lovely backyard in Lefkara and serves delicious, traditional Cypriot breakfast. The breakfast includes, among others, coffee, halloumi, bacon, olives, tomatoes, eggs etc.

To mpakaliko tou Hapsi in Agros

An old, stone-build grocery store in Agros transformed into a beautiful coffee shop, which serves amazing food and of course, traditional Cypriot breakfast. Enjoy the panoramic views of Agros village while tasting the famous Boukoma (brunch), including eggs, lountza, cheese, smoked bacon, cucumber, tomato, various jams, toasted bread and many more.

Kika’s Garden in Kallepia (Paphos)

Mr. Kika turned her home in Kallepia (Paphos) into a place for all-organic brunch, with produce from her own backyard garden. Special brunch is served from Thursday to Sunday, 09.30 to 14.00. Enjoy fresh eggs, bread freshly baked in her backyard oven, halloumi and many more from her own produce. Pre-booking is highly recommended.

Elli’s Jar, Kato Drys

Kato Drys is a picturesque village in the province of Larnaca, near Lefkara village and is hosting Elli’s Jar, a beautiful coffee shop with an amazing terrace. Elli, the owner, creates delicious jams and chutneys as well as delicious coffee, fresh juice, delicacies, homemade bread, croissants and many pastries, eggs, variety of cheeses and sausages etc.

Potamos Tavern, Kampi (Farmakas)

Kambi village is located next to Farmakas and is ideal for weekend brunching. ‘Potamos’ Tavern offers freshly baked bread accompanied with tomato and cucumber, sausages, boiled and fried eggs, roasted olives, salami etc.

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With influences from Turkish, Middle Eastern, French, Italian and Mediterranean cuisines, the Cypriot dishes cannot but amaze you!

The recipes consist of fresh ingredients such as carrots, cucumbers, grape leaves, lettuce, artichokes, lentils, beans, oranges, walnuts, lemons, avocados, apples, pears etc, usually produced and picked from local producers. Additionally, commonly used spices such as parsley, celery, coriander, oregano, pepper etc are also used for the dishes’ recipes execution. Mint is also a big part of the local cuisine as it is very important part of the local food culture.

Despite the fact that the local cuisine offers some of the most delicious dishes you will ever taste, there are some favorites that are preferred.

Souvla is without question the most famous Cypriot dish and one of the trademarks of Cypriot cuisine. Skewered pieces of meat that are cooked on the foukou (similar to charcoal grill), constantly turning around so that the meat is grilled evenly.

If you were to make a list with the 3 most popular Cypriot dishes, Sheftalies would be among the top 2! This particular dish is world famous and an exclusive Cypriot Cuisine delicacy!

Kleftiko is a traditional Cypriot meal, with lots of aromas and of course, unbeatable taste!

Makaronia tou fournou or Pastitsio as it is called in Greece is a tasteful dish which contains pasta, minced meat, tomato sauce and lots of herbs.

Another Cypriot cuisine exclusivity is Kolokasi, a root vegetable only grown in substantial quantities in Cyprus and Ikaria in Greece. There are different varieties, but the Cypriot variety is known as Colocasia Esculanta. Kolokasi is a popular dish in the Cypriot cuisine and is cooked in tomato sauce, sometimes on its own or meat, pork or chicken.

Last but not least, the Cypriot meze, a compilation of the best Cypriot dishes, in smaller portions, just enough to give you a taste of what the Cyprus gastronomy is all about!

When you feel “hungry” for traditional food, try finding a traditional tavern, the place for the real Cyprus taste!

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Start the day with a trip to Agros and specifically the THE ROSE FACTORY.

For 70 years, on the hills of Agros village, the Tsolakis family has been cultivating its own roses. Not any roses, but what we call “fragrant” or “wild” in Cyprus.

In the “Rose Factory”, next to the traditional product, there is a plethora of other derivatives of the “Damaskini” variety. With the help of technology and the know-how of the family they distill the precious rose essential oil with the same, unchanged passion for exploration and creation.

Thanks to that, the family managed to associate roses with another characteristic of the area, the grapes, and made rose-infused alcoholic beverages, always with the necessary respect and loyalty in tradition and nature.

So, let the factory dazzle you in a magical trip surrounded by roses and their gifts!

With the smell of roses surrounding you, leave Agros and head to Pelendri village for lunch in the most traditional, Cypriot way! Symposio is ideal for locals as well as tourists who love traditional Cypriot food in its greatest form!

Since its opening, the tavern filled a pre-existing void for exquisite traditional taverns in the wider Pitsilia-Troodos area. The Symposium Tavern meets all the requirements for an unforgettable excursion to the Cypriot countryside.

It offers a dreamy traditional atmosphere in a perfectly renovated home made of wood and stone. Nothing in the room is sophisticated or “well-made” and that’s the reason why you will feel just like home. It offers genuine Cypriot dishes, many of which tend to disappear from the Cypriot cuisine, in a wide variety, large quantities and at reasonable prices.

Traditional Cypriot meats from local shepherds, kleftiko and homemade bread in a traditional oven with wood, smoked trout, wild season greens, grilled mushrooms, mushrooms in vinegar and many more while you can buy local sweets and dried herbs from the tavern.

We strongly suggest making a reservation beforehand to ensure your table!

We hope you enjoy our plan for your Sunday fun day ?

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The festival is organized by the Farmakas Association of expatriates and friends and the Community Council.

The 7th Annual Festival of Tomato-Wine and Foods from Farmakas will feature a rich entertainment program, fine dining, zivania and wine.

In addition, there will be a presentation on how to prepare various traditional village dishes such as Siousioukko, Pallouze, Kydonopasto, Halloumia, Trachana, Honey cookies etc., on-site distillation of zivania, preparation of recipes with tomatoes as the main ingredient and gluten-free recipes.

Info: Sunday, October 27, Pharmakas, Nicosia, 10.00-17.00.

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Ingredients

For the dough

250 g fine bulgur wheat, beaten in a blender

350 g hot water

salt

pepper

cinnamon (just a pinch)

2 large eggs, lightly beaten

For the filling

2 tablespoons olive oil

300g ground meat (beef, pork, or lamb)

2 medium chopped onions

½ teaspoon cinnamon

salt

black pepper

1 clove of chopped garlic

½ bunch chopped parsley

¼ bunch fresh chopped coriander

oil (for the frying)

lemon juice and slices for serving

Method

For the dough

Rinse the bulgur 2-3 times (make sure the water is clean in the end)

Drain it in a towel to remove the water.

Put in a bowl, add the hot water and leave it to absorb the water.

Add salt, pepper and cinnamon.

Add the eggs slowly and mix.

Press very well, until the mix becomes soft and looks like a dough. If needed add a little water.

Cover the mixture and put in the fridge for at least 1 hour and start preparing the filling.

For the filling

Place a frying pan on the heat at medium. When hot, add the olive oil and the ground meat.

Fry the ground meat until browned, and then add the onions, cinnamon, salt, and pepper. Keep frying until the onions turn golden.

Add the garlic, sauté for one more minute, and then add the parsley and the fresh coriander.

Remove from the heat and set the ground meat aside to cool.

To assemble

Place water in a bowl and then take a small ball from the bulgur mixture.

Wet your fingers a little and roll the ball to be shaped like a disc.

In the centre of the ball, place the ground meat’s mixture (a teaspoon) and fold the bulgur around it so that the filling remains in the centre of the dough.

When you finish with all the mixture, place all the koupes in a plate.

Place a pot (medium size) on medium heat and fill with olive oil.

When the oil is hot (180°C), fry the koupes until they turn nicely golden.

Serve with lemon juice and slices.

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