Fruity Olive oil, the region’s main product, is in the dough but also used to fry these special breads that sometimes can replace pita in 'tripletta' the special fast food of Gytheion.
My γιαγιά, born in Kalamata, made lalagia every holiday. Even as she aged, there was my Uncle Jimmy to knead the dough and my mother and aunts to fry. It was the first thing I looked for on my first trip to Kalamata many years ago and on my most recent last year. Food memories are happy ones.
My γιαγιά, born in Kalamata, made lalagia every holiday. Even as she aged, there was my Uncle Jimmy to knead the dough and my mother and aunts to fry. It was the first thing I looked for on my first trip to Kalamata many years ago and on my most recent last year. Food memories are happy ones.
Very interesting, Aglaia. The skinny breads, lalangia, look much like the Spanish churro.
Hi! Wondering if in the recipe you wrote 'water' instead of 'flour'-- or omitted the flour amount accidentally?