Τρυπητές με χαρουπόμελο (Μαγειρεύω Κυπριακά 2012-2013). Πηγή: Στάλω Λαζάρου.
In the old days, they would use sourdough in this recipe and would cook the tripites in gastra, a thin stone which they would place on wood fire. The recipe comes from Kathikas in the district of Paphos.
Name - Recipe
Thin pittas with yeast or sourdough, served with honey or sugar.
¼ kg plain flour (farina 00)
¼ kg village flour
1 pinch of salt
½ tsp yeast
Warm water (as much as needed)
In a bowl, add the village flour and the plain flour. Add the salt and the yeast. Pour in some lukewarm water and mix with a beater until a paste is formed. Allow the batter to proof for ½ hour. Place a non-stick pan over a low heat and once hot, add some batter. Wait for the mixture to set and then turn it over for a few seconds. Serve the tripites warm, with honey or sugar. (Kyriakos Charalambous, Cooking Cypriot food 2012-2013)
Cooking on a thin stone or a non-stick pan.
In the old days, they would use sourdough in this recipe and cook the tripites on the gastra, a thin stone which they would place on the wood fire (Kyriakos Charalambous, Cooking Cypriot food 2012-2013).
Additional information and bibliography
Langopittes are a similar dish to tripites. Lagopittes were traditionally prepared in Rizikarpaso on 29 August, i.e. on the feast of St John the Baptist, and especially on the feast of the Holy Cross on 14 September, days on which Christians fasted (find the recipe "Langopites" in the recipe section).
Recording: Kyriakos Charalambous (14 years old, student of Agia Paraskevi Geroskipou High School) from the narration of Mitrodora Sokratous (80 years old, Kathikas). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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