This September has been spent for the most part in Trikala—if you follow me on Instagram, you must have already had your fair share of shots from around the area—and here are a few more of the most common encounters you’re bound to have if you ever find yourself walking the center of the city where the Litheos River flows:
Τον φετινό Σεπτέμβρη τον περάσαμε στα Τρίκαλα –αν με ακολουθείτε στο Instagram σίγουρα θα τα πήρε το μάτι σας– και ο Ληθαίος μονοπώλησε αρκετά από τα πρωινά μου… αυτός και οι κάτοικοί του!
![A few weeks ago, we used syglino (cured pork meat cooked in an aromatic liquid flavored with orange and smoked with sage), sfela (a PDO brine cheese produced in Messinia and Laconia that resembles feta but is denser and saltier), juicy Laconian oranges, dried figs, and a mustard-orange-honey dressing to make a very special potato salad. Today we're exploring more Laconian products, discussing some typical culinary practices of the region, and making Maniot pulled pitas [πίτες «τραβηχτές»].
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Once a contrivance of hardship and scarcity of ingredients, these pitas were made of flour, water, and olive oil. Nowadays, they’re a quick delightful comfort food that can satisfy both a savory and a sweet craving. Feta or graviera cheese and/or syglino can be incorporated in the dough, they can be drizzled with honey or grape molasses, sprinkled with walnuts, or served in literally any combination one can think of. They can be enjoyed for breakfast or as a snack. 🫓🧀🥛
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Τέλειες οι φωτό, και αυτές και οι παλιότερες, από την εξόρμηση στα Τρίκαλα. Έχεις βγάλει καθόλου φωτό απο Κεφαλονιά; Δεν θυμάμαι να έχω δει στο blog.
Τώρα που το λές – από τοπία έχω κάποιες σε αυτό το post https://www.kickingbackthepebbles.com/winter-beaches/ και άλλη μια, λίγο ιδιαίτερη εδώ http://wp.me/p2noTM-12. Νομίζω ότι κακώς έχω αφήσει την μηχανή μου στην Αθήνα, πρέπει να την φέρω μαζί μου asap και να βγω παγανιά! 🙂 🙂
Very attractive photos ! 😉
Thank you Sabine! 🙂