Pilavuna is a traditional Cypriot pastry, with its main ingredients being hellim cheese, dried mint, and optionally, raisins. This bun, made by Turkish Cypriots and Greek Cypriots for centuries, is typically prepared during holiday periods and religious celebrations. It is also known as "Cypriot bun" in Turkish and is among the important elements of Turkish Cypriot cuisine.

^{Pilavuna (Turkish Cypriot Culture Association)}

Origin and Cultural Context

The origin of Pilavuna dates back to Cyprus's centuries-old culinary tradition. It stands out as one of the rare dishes embraced by both Turkish Cypriots and Greek Cypriots. While the Turkish version is served at Ramadan and holiday tables, the Greek version is usually made around Easter.

Preparation

Pilavuna dough is prepared with flour, milk (or yogurt), yeast, eggs, and oil (olive oil or butter). The filling contains grated hellim cheese and dried mint. Some recipes also add raisins and sugar to achieve a sweet/savory balance. After the dough is filled with the mixture, it is sealed, brushed with egg yolk and sprinkled with sesame seeds, then baked in the oven.

Structural Characteristics

Pilavuna is golden and slightly crisp on the outside, while soft and aromatic on the inside. Its shape is typically a closed half-moon or a round bun. It can be consumed both hot and cold. It is served with tea, for breakfast, or as a snack.

Regional Differences

Different versions of pilavuna exist in various regions of Cyprus. Some recipes use spices like mahlab, cinnamon, or different herbs. Today, it is also made by communities living outside Cyprus, and alternative versions adapted to local cheeses are also seen.