Growing up next to the women that learned how to make flaounes by growing up themselves next to other, older women, you know you bring with you a piece of tradition and history. You know, then, that the cheese is very important in this recipe. It is a rather greasy, goat cheese, with a very nice flavor, special for this kind of pastry, which needs to be graded 1 – 2 days earlier to be left to dry.

Depending on the cheese, approximately 1 kilo of it needs to be mixed thoroughly with 18 eggs, as well as 1,5 handful of homemade yeast (leaving flour mixed with water out in the open for a couple of days will result to the creation of enzymes), until the filling is soft and fluffy. In this mix you will add fresh mint, finely chopped, as well as raisins, rinsed and drained. For the pastry you will need flour, preferably the one for traditional recipes, also some natural yeast, and massaging it with some olive oil. Both the filling and the pastry should be flavored with crashed mastic (4 drops) and machlepi (6 seeds). The pastry needs to rest overnight.

Then you cut little ball – portions, at the size of a tennis ball. Every ball should be stretched into a round shape, approximately 0,75 cm thick. The pastry should be placed on a layer of washed, raw sesame and filled with some cheese filling with a spoon until the four sides can be folded in, leaving a small opening on the top.

Flaounes should stay covered with kitchen towels, or even a light blanket to rest. Afterwards they should be covered with a thin layer of egg, whipped with some milk, to have a shiny finish when baked. They should be baked in a well heated oven (approximately 200 Celsius degrees) with grills above and under them.

Do you know what flaouna really means?