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Flaounes halved.jpg
A flaouna halved, showing both the sesame seed topping and the raisins inside
Type Pastry
Place of origin Cyprus
Main ingredients Cheese
Variations May include raisins
Cookbook: Flaouna  Media: Flaouna

Flaouna or Flaounes in the plural (Greek: φλαούνα, Turkish: pilavuna), is a special Easter[1] and Ramadan food eaten on the island of Cyprus by the mainly Orthodox Greeks and Muslim Turkish Cypriots. They are a cheese filled pastry, which sometimes also include raisins or can be garnished with sesame seeds.


Flaounes have been made in Cyprus for a number of years[1] 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.[2][3] They are eaten in place of bread on Easter Sunday, and continue to be made and eaten for the weeks following.[2] Creating the flaounes can often be a family tradition shared with multiple generations.[4]

The Guinness World Records holds a record for the largest flaouna ever made. It was set on 11 April 2012 by the company Carrefour in Limassol. The pastry measured 2.45 metres (8.0 ft) long and 1.24 metres (4.1 ft) wide, weighing 259.5 kilograms (572 lb).[5] As part of the celebrations, 20 percent of sales of flaounes in Carrefour stores on the day in Cyprus, went to charity.[6]


Flaounes are a cheese filled pastry interspersed with cheese.[7] The pastry is described as similar to shortcrust in texture.[4] The cheese can be a mix of Graviera, Halloumi,[8] Fresh Anari and/or Kefalotyri.[2] Outside of Europe, these cheeses can sometimes be referred to as "flaouna" cheese.[9] Depending on the area of island in which they are made, the recipes vary so that the pastries are either salty, semi-sweet or sweet.[10] They can also sometimes have sesame seeds sprinkled on top or sultanas interspersed with the cheese.[7][11]

Alternative names[edit]

Flaouna is also known in Cyprus as vlaouna. In Karavas it was called by the locals fesoudki (Greek:φεσούδκι) while in Karpasia region it is known as aflaouna.[1]


  1. ^ a b c Christou, Eleni; Demetriou, Demetra; Lazarou, Stalo. "Φλαούνα, η". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 19 November 2015. 
  2. ^ a b c Thacker, Anita; Barton, Arlene (2012). Multicultural Handbook of Food, Nutrition and Dietetic. Chichester, West Sussex: Wiley-Blackwell. p. 298. ISBN 9781405173582. 
  3. ^ Bryant, Sue (2008). Cyprus With Your Family (eBook ed.). Hoboken, N.J.: Frommer's. p. 77. 
  4. ^ a b Lathourakis, Patricia (31 March 2009). "My family's Easter tradition". Sydney Morning Herald. Retrieved 3 March 2013. 
  5. ^ "Largest Flaouna". Guinness World Records. Retrieved 3 March 2013. 
  6. ^ "Largest flaouna enters Guinness Book". Cyprus Mail. 12 April 2012. Retrieved 3 March 2013. 
  7. ^ a b Mallos, Tess (1979). The Complete Middle East Cookbook. New York: McGraw-Hill. p. 88. ISBN 9780070398108. 
  8. ^ Πέσκιας, Χριστόφορος. Φλαούνες (in Greek). Kathimerini.gr. Retrieved 3 March 2013. 
  9. ^ "My Cypriot Kitchen - Flaounas". Food Television. Retrieved 3 March 2013. 
  10. ^ "Flaouna pastry". Cyprus Tourism Organisation. Retrieved 3 March 2013. 
  11. ^ Spilling, Michael (2000). Cyprus. New York: Marshall Cavendish. p. 116. ISBN 9780761409786.