CORRECTION on Yesterday's Post
Being in a hurry to send the newsletter yesterday I mistakenly cited Peloponnesus' majestic mountain...
Undoubtedly the most interesting is tripletta where oblong pieces of a simple yeasted dough with some olive oil, are shallow fried, in olive oil of course, while pulled from both sides with forks. Read more and get the recipe.
It is the traditional way of shaping them in Gytheion where they are called travektes (pulled). In that beautiful seaside little town, at the feet of the majestic Taygetus mountain,
sometime around the last century a local chef thought of using travektes to create a different kind of souvlaki, with just some local cheese, and pan-fried pieces the delicious local pork. He named it tripletta, it is delicious, and and as far as I know it is not found anywhere else in Greece…