On holy week I went at my village. We cleaned the houses, we wore new clothes and we ate cheese pies called flaounes. On Good Friday we dyed eggs red. Epitafios was carried around the streets. On Easter Saturday church bells started ringing at 11pm. We celebrated Christ’s resurrection at midnight. We lit our Easter candles and ate egg lemon soup and cracked red-dyed eggs…

Ingredients:

Flour

Yeast

Eggs

Graded cheese

Mint

Water

Sesame seeds

Halumi cheese

Directions:

First we knead the flour and the yeast with water.Then we knead separately the eggs, the graded cheese, the mint and the halumi cheese.The eggs. the graded cheese and the halumi cheese are kneaded from the previous day and are let to rest overnight.The next morning we knead the filling again and we add 2-3 eggs.We roll out the dough thinly, we put the filling in the center, we form into triangle shape, we press corners with fork and then we brush tops with beaten egg yolk and sprinkle them with sesame seeds.After that we bake Flaounes in hot oven for 40 minutes, until red.

  In the holy week the women clean their houses. They bake cheese pies called flaounes.

In the Holy week we go to church every day. On good Friday they decorate epitafios with flowers.epitafios is carrying around the streets. They dyed red and green eggs.

On Easter Saturday church bells start ringing at 11pm. We wear new clothes and go to church to celebrate christ's resurrection at midnight. We lit fireworks and sparklers outside  the church and we burn Judas in the bonfire. We lit our Easter candles ant take them home.

at night we eat egg and lemon soup,flaounes and cracked red dyed eggs.

FLAOUNES

For the douht

2 pounds flour

1 teaspoon salt

2 teaspoon baking powder

machlepi , mastic 

2 cups oil or shortening

sourdough (2 eggs)

warm milk for kneading

my easter holiday

Easter sarturday i went to church in morning and i went with my family…………….

Later i went to my vilage and i plaied with my friends then i went to church and i saw  the bonfire 

After that  i went to my house ………………….. 

Then my family  our came in limassol and me …………………… 

The next day me help my granny because i wanted flaounes 

                                                       I LOVE EASTER BECAUSE IT"S FANTASTICK AND IS MY NAMEDAY ………………………………….

 Have you ever tried a traditional Cypriot Easter food? If you haven't , you must try  this recipe! It's a recipe for Easter Flaounes . I've tried them and they are very delicious. It needs much effort, time and ingredients. First you have to prepare the yeast dough some days before. Here are the ingredients: yeast dough, flour, graded cheese, eggs , spices( mechlebi , ginger,   masticha   , zizimbri ),minced mint ,semolina and sesame seeds .     

my easter i spent in Mani is very small city with only 201 peoples.At i 

becaouse i have 2 cousins and i stay in mani for 14 days and it has a lot

of fun becaouse i play with my cousins every day.We went every day 

the church for all the big week. At the day of the pasxa we ate a big 

so i couldn't ate any more my hollidays end yesterday at 7,00 o'clock 

the night it had so fun.

On Monday and Tusday I helped my mother to clean the house. 

On Friday we made flaounes with my family .We painted red eggs. On Friday evening we went to the church. 

On Easter Saturday the bells  ringing at 11:00 pm .After the church we went home and we ate egg and lemon soup and cracked red-dyed eggs

On Easter Sunday we invited all the family for lunch 

During Easter Holidays I was very bussy.  On Monday and Tusday I helped my mother to clean the house.

On Wednesday I went shopping with my mother to buy presents for my cousins and Easter eggs. On Thursday I went to the church and then together with my friends we decorated Epitafios.

On Friday we made the cheese pies (Flaounes) with my mother and grandmother. We also dyed hardboiled eggs in red colour. On Friday evening we went to the church. Epitafios was carried around the streets and we were very lucky as they passed in front of our house.

On Easter Saturday church bells started ringing at 11:00 pm. We went to the church to celebrate Chirst's resurrection. At midnight we lit our Easter candles. Behind the church there was a bonfire lit were Judas was burned. Also there were fireworks, sparklers and firecrackers.

After the church we went home and we ate egg and lemon soup and cracked red-dyed eggs.

On Easter Sunday we have invited my aunts, ancles, cousins and grantparents to our house for lunch. We have cooked stuffed vine leaves (koupepia), pasta (pastitsio) and we roasted a whole lump.

After lunch we all went to the church yard for playing traditional games like pulling the rope, swings, songs and traditional dances.

According to our tradition for 40 days after Easter when we meet people we greet each other with Christos Anesti (Christ has arisen) and Alithos Anesti (indeed he has arisen).

I really enjoyed my Easter holidays!

Andrea Georgiou                                                                  

ingredints

• 1 kgRomano cheese, grated 
• 250 ghaloumi, grated 
• 50 gfresh yeast, dissolved in 125 ml (½ cup) warm milk and ½ tsp white sugar 
• 180 g(1 cup) fine semolina 
• 150 g(1 cup) plain flour 
• 7eggs 
• 1 smallbunch mint, leaves picked and chopped 
• 1½ tspbaking powder 
• 170 g(1 cup) sultanas, or to taste 

Pastry

• 1 kgplain flour 
• 5 gmastic, crushed (see Note) 
• 10 gmahlepi, crushed (see Note) 
• 40 gfresh yeast, dissolved in 125 ml (½ cup) warm milk and ½ tsp white sugar 
•  125 g soft unsalted butter 
• pinchof salt 
• 1 litre (4 cups) milk, approximately 

Glaze

• 250 gsesame seeds 
• dashof white vinegar 
• 6egg yolks, lightly beaten
• To make the filling, combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl.Cover and refrigerate overnight. The following day, stir in the mint, baking powder and sultanas .To make the pastry, place the flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl.Adding the milk a little at a time, knead ingredients together until soft .Cover with plastic wrap, a towel  and set aside to rest for 2 hour.
  After that, to make the glaz, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil. To assemble, divide dough into large pieces and roll out on a floured work surface until about 5 mm thick. Using a saucer as a template, cut into 22 cm rounds.
  Preheat the oven to 200°C.Line baking trays with baking paper. Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well. Place 2 tbsp of filling into centre and fold in three sides to make a rounded triangle shape, leaving a gap in centre with filling exposed.              THATS ALL Good appetite!!!!!!
• ANTREAS ARGYROU 2014 COLUMBIA