It’s the Greek Orthodox Easter Weekend.
Yesterday, as I looked through photographs from just before Easter in 2010, memories flooded back with each image.
These memories also gave me the much-needed push to resume my writing again and reopen my Author Page here on Facebook. I’m a little rusty after almost 5 years, so I hope you enjoy my first offering.
In 2010, Ntina and I had just moved to Cyprus and were over a year into our adventure.
We often joined my Noona (my Godmother Victoria) in her kitchen, where I tasted her wonderful home cooking: Psito, Lamb Tava, Kleftiko, and her legendary cakes. Back then, we often helped her make Flounes for the Easter Weekend.
Ntina was raised with her brothers and sisters in Lefkonico, a village in the Mesaoria Plain in the Famagusta district of Cyprus. The Mesaoria Plain territory extends to the Pentadaktylos Mountains near Kyrenia, which is on the occupied side of Cyprus.
Ntina is well-versed in traditional Cypriot recipes and cooks with skill. However, my Noona still watched over the kitchen, her guidance whilst making the Flounas was ever-present.
Those days linger in my memory. Being part of this tradition is a treasure I hold close, and I recall those shared moments with gratitude.
That year, I gladly played the role of labourer, while Ntina and my Noona took charge of the cooking and preparation—each of us contributing to a familiar rhythm.
The day before, they had busied themselves in the back kitchen, blending Halloumi, Semolina, Eggs, Raisins, and Mint for the Flounes. Once the yeast and butter were folded in, the mixture was left to rest overnight so the flavours could merge.
The next morning arrived, and I woke before sunrise, eager to help with the next step: preparing the Fournos (Clay Oven) for baking. This was to be my part in the day’s efforts, and I was informed that this job was crucial to the day’s proceedings and required my full attention.
I gathered twigs and wood, coaxed the flames with the twigs, which caught quickly, and then fed the fire with sturdy branches to provide lasting heat. My Noona offered me a proud ‘Mpravo’ and a lovely smile as she inspected the oven, her eyes missing nothing.
After some time, we removed the door from the oven, and my Noona showed me how to rake the embers toward the front of the oven, preparing it for the much-anticipated baking.
The Flounes were placed on a large metal spatula with a long handle and quickly transferred into the heated oven. The door was then replaced, and mud was sealed along the edges to retain the heat.
While the Flounes baked for about fifty minutes, Ntina and my Noona used the remaining dough to make koulouri bread rings and small loaves, sprinkling them with Sesame and Poppy seeds, making the most of every bit of dough.
Soon, the oven door came off, releasing fragrant heat, as my Noona expertly lifted the golden Flounes from the oven, the aroma filled the air, the atmosphere was wonderful, it’s the only way I can describe it, simply wonderful.
Then, the next step in the proceedings, the bread was placed into the now very hot oven.
Afterwards, with the bread out and all cooking complete and with heat still rising from the oven, we sat beneath the Olive Tree and savoured warm Flounes with rich Cyprus coffee. I feel truly lucky to have shared this tradition.
My Noona, now 94, can no longer cook due to health issues, so I cherish these memories and photographs from the days when, like most Cypriot wives and mothers, she would never miss an opportunity to cook and show off her skills.
I love the Island’s traditions, and have been connected with my Noonas family now since 1977
In Cyprus, there is always an extended family, and I now have two families who are so dear to me. I have experienced so much, but those tales are for later.
Moving to the Island was always my dream ever since my first visit, when my Noona and Dada moved back in 1985. Since moving here, I have been truly blessed to be involved with so much and be surrounded by so much love; it truly is The Island of Love.
Hope you enjoyed this and the images. I wish you all a Happy Easter.
John Warner Author 