In Cyprus, Easter celebrations are given a great emphasis, especially when it comes to special traditional treats. Flaounes, tsourekia, dyed eggs and the famous traditional “Cyprus Koulouri”, are the leading treats that most of the Cypriot houses prepare during Easter days.
We went to Lidl Cyprus, got some traditional products and we prepared some delicious Easter treats. View our results below and share with us your own traditional choices!
- Traditional Flaouna
Flaounes have been made in Cyprus for a number of years and have been served as a celebratory food for the breaking of the Lenten fast. They are traditionally prepared on Good Friday for consumption on Easter Sunday by Orthodox Christians. They are eaten in place of bread on Easter Sunday, and continue to be made and eaten for the weeks following. Creating the flaounes can often be a family tradition shared with multiple generations.
Rich brioche-like breads that are well known amongst Greek Cypriots during Easter time. There are many local varieties of these festive breads, based on milk, flour, eggs, sugar, yeast, butter, and a flavoring which can be mahleb or mastic. The butter is added after kneading: the dough is stretched, brushed with melted butter, folded and stretched again repeatedly, until all the butter is incorporated. The result of this technique is that the baked bread separates easily into strands. A good tsoureki should be soft, moist and fluffy, yet stringy and chewy.
- Dyed eggs
The traditional way of dyeing eggs is with onion leaves, yellow daisies, yarrow, with special seaweeds, various roots such as wild rubia also known as rizari, which are thrashed and boiled in water. After you finish with the egg tapping, enjoy them!
- Cypriot Easter Koulouri
In Cyprus Easter koulouri (traditional bread) is rather small, crispy on the outside and soft on the inside, sweet-smelling bread. Freshly baked koulouri is an amazing treat that practically melts in your mouth!
Happy Easter everyone!