Litratžénes with vaklin (lamb tail fat)
Ζύμωμα. Πηγή: Αρ. Παπαδοπούλου.
Pittes (flatbreads) with vaklin (lamb tail fat).
Name - Recipe
Πίτες με λίπος από ουρά αρνιού. Pittes with vaklin (lamb tail fat).
In Cyprus, the tail of the sheep is called vakla or vaklin. For this reason, Cypriot sheep are also called thick-tailed. The animal with a thick tail was called a vakletin (Petrou-Poeitou 2013, entry Βάκλα, 30).
1 lamb vaklin (cut into cubes for tsirintžia)
water
salt
1kg of flour
the fat from the vaklin
Water or whey
In a saucepan, add the diced fat, salt and a little water and stir gradually so that it does not stick until the titsiries (fat remnants) become crispy. Separate the titsiries from the fat. Knead the flour with the water or whey and add a little salt. Then add the fat (it should not be cold, i.e. thick, to make kneading easier) and knead well. Roll out the pittes and bake them in a moderate oven. (Publication permission from: http://www.rizokarpason.com/ sintages1.htm)
Frying,
Baking in the oven.
Additional information and bibliography
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epifanios Publications, Nicosia.
"Rizokarpason" publications (2010). Rizokarpason recipes. Retrieved from: http://www.rizokarpason.com/sintages1.htm
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