Basically has a lot of stuff that you are not allowed to eat during lent (milk. cheese etc.). So it’s associated with Easter Sunday when you break the fast.
Aside from that, it’s a pretty old food item. It’s a calorie dense food that lasts without refrigeration that has basically everything you need – carbs, protein, fats, fiber, sugars.
It containers a lot of stuff you can’t eat during lent, so it’s a way to use up a bunch of stuff that you couldn’t eat (eggs. milk, cheese etc) and probably collected a bunch of if you’re live Ng I’m the olden times in a more rural kind of environment.
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Flaounes/Pilavuna basically doesn’t exist in Greece or Turkey.
Even though some Cypriot bakeries cook it in Athens, I never hear Greeks cook it in houses in Greece.
Lebanese or Egyptian cuisine has similar cheese pastries, but they do not use raisins.
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Basically has a lot of stuff that you are not allowed to eat during lent (milk. cheese etc.). So it’s associated with Easter Sunday when you break the fast.
Aside from that, it’s a pretty old food item. It’s a calorie dense food that lasts without refrigeration that has basically everything you need – carbs, protein, fats, fiber, sugars.
It containers a lot of stuff you can’t eat during lent, so it’s a way to use up a bunch of stuff that you couldn’t eat (eggs. milk, cheese etc) and probably collected a bunch of if you’re live Ng I’m the olden times in a more rural kind of environment.
Flaounes/Pilavuna basically doesn’t exist in Greece or Turkey.
Even though some Cypriot bakeries cook it in Athens, I never hear Greeks cook it in houses in Greece.
Lebanese or Egyptian cuisine has similar cheese pastries, but they do not use raisins.
So it is safe to say it originated from Cyprus.