Traditional Cypriot Flaouna Recipe
Traditional Cypriot Flaouna recipe, it's up to you to organize this delicious treat to perfection! Discover all the secrets of the right flaouna, sweet and savory and infused with the delicious aroma of mahlab and mastic!
INGREDIENT
For the Flauna dough
500g all-purpose flour
2 eggs
1 teaspoon leaven
1 teaspoon finely ground Mahlab powder
1 teaspoon finely powdered mastic
1 teaspoon sugar
125g melted butter
1 packet of easy-to-cook yeast
pinch of salt
A little hot milk for kneading (about 80 ml)
60 ml of warm water
For contents and glass
500g Flaounas cheese or 250g haloumi and 250g soft cheddar
1/4 cup semolina
2 eggs
1 teaspoon leaven
1 teaspoon mahlab
1 teaspoon mastic
1 teaspoon chopped fresh mint leaves
120g raisins
1 egg, beaten (for icing)
1/2 cup sesame seeds (for frosting)
INSTRUCTION
1.To get the simplest flaouna texture, it's best to organize the filling the day before or a minimum of 4-5 hours before cooking. this may allow the cheese filling to dry and absorb more of the "moisture" from the liquid ingredients within the flaouna.
2.Start by grating the cheese as finely as possible. Add the beaten egg, raisins, mint, mastic, mahlab and semolina, mix well. Cover with a cloth and place within the refrigerator overnight or a minimum of 4 to five hours before cooking.
3.Then start preparing the dough. The dough looks more sort of a short bun and fewer loaf so take care to not overload the dough as your flaouna are going to be a touch pale. during a large bowl, sift flour, add salt, leaven , mahlab, mastic, mix well.
4.Add the liquid ingredients to your flaouna recipe mix which is butter and egg then gently stir the flaouna mixture together with your fingers. Dissolve yeast in warm water with sugar, pour into the mixture then add hot milk. take care that your water and milk are only lukewarm and not hot as they're going to kill your yeast!
5.Continue kneading the dough for a couple of minutes until it's firm but there's no bread. If the dough is just too wet, add a touch more flour but take care to not overdo it as you do not want the flaouna to possess a breaded texture. Cover the dough with cling film and let it rise for 1 to 2 hours or until it's almost doubled in size.
6.Now it is time to start out assembling your flaouna! Remove the filled dough from the refrigerator and add the remaining ingredients of the mixture. Mix well and put aside . Pour the flaouna mixture from the bowl and roll it into a skinny sheet. Cut them into 12 by 12 cm rectangles, about 5 inches each dimension. Sprinkle the sesame seeds on alittle plate the dimensions of a rectangle of flaouna batter
7.Brush the surface of the flaouna mixture with the beaten egg then press it onto the sesame seeds. this may make sure that the seeds stick firmly into the dough. Take a couple of cheese filling and form a ball. Place within the center of the dough (sesame seeds facing out), grease the sides with a touch more beaten egg and fold, pinching the corners to make a flaouna.
8.Once all of your flaouna is made , place it on a baking sheet lined with parchment paper, let it rise for about 30 to 45 minutes then bake during a preheated oven at 200 ° C for about 40 minutes, or until they're golden.
