try {
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} catch(err) {} These are the first flauones I made this year for Greek Easter. There are 90 in total and I couldn’t have done this without my godparents and two aunties. Yes. Greek cooking is handed down from generation and making Easter foods is a tradition that takes lots of logistical planning, energy and a passion to achieve. But it’s so much fun if you have the right reason for taking on such a traditional task.

Flaounes are the Easter currency. You take these with you when you visit friends and relatives during this time of the year. I am officially on my ‘p’ licence when it comes to Greek Easter treats.

Here’s a simple recipe from my cuz:
Filling
3 1/2 blocks haloumi
1 kg tasty cheese
15 double yoke eggs if possible or 15 single
3/4 – 1 cup sultanas optional
fresh mint cinnamon
mehlepi and mastiha (check with your deli for these spices)
2-3 teaspoons baking powder
1 cup semolina
15g (3 packets) beer yeast mixed with warm milk
add 3 eggs into yeast after 10 minutes
Mix dry stuff first then wet leave mixture for a couple of hours

Dough
3 kilos S/R flour
2 blocks unsalted butter,
mix together in 1/2 cup of milk
add 1 sachet of yeast,
mahlibi,
mastiha,
1 teaspoon salt
1/2 teaspoon sugar
add to dough knead add warm water as needed
leave mixture for a few hours before making

kali orexi