{"id":18719,"date":"2025-10-15T11:11:39","date_gmt":"2025-10-15T11:11:39","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=18719"},"modified":"2026-01-09T13:53:25","modified_gmt":"2026-01-09T13:53:25","slug":"pita-traditionnelle-valaque","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/pita-traditionnelle-valaque\/","title":{"rendered":"PITA TRADITIONNELLE VALAQUE"},"content":{"rendered":"\n<p><strong><em>YORGOS KARAMIHOS \u2013 ACTEUR<\/em><\/strong><\/p>\n\n\n\n<p>La pita, c\u2019\u00e9tait comme le pain, chez nous. Il y en avait toujours sur la table. Dans la bo\u00eete \u00e0 casse-cro\u00fbte aux champs. Dans la besace quand on gardait les ch\u00e8vres. Une petite pause au milieu du jeu ou du travail. Le four \u00e0 bois du village embaumait chaque fois qu\u2019une pita cuisait, ou le po\u00eale \u00e0 V\u00e9ria quand nous rentrions de l\u2019\u00e9cole en hiver. Toutes sortes d\u2019odeurs et de saveurs selon la saison. Pita \u00e0 la courge (sucr\u00e9e ou sal\u00e9e), pita aux herbes, pita \u00e0 l\u2019oignon, pita aux \u00e9pinards, pita au fromage, pita au lait. De la farine sur la table. \u00ab&nbsp;Assieds-toi que j\u2019\u00e9tale la p\u00e2te, parce que demain la tante arrive de Farsala&nbsp;\u00bb, \u00ab&nbsp;mets donc ton fichu, voyons, qu\u2019un cheveu ne tombe pas&nbsp;\u00bb, \u00ab&nbsp;pas trop de beurre, sinon elle sera trop grasse comme celle de la grosse voisine&nbsp;\u00bb, \u00ab&nbsp;ah non, de l\u2019ourda (myzithra) jamais, seulement du fromage de ch\u00e8vre&nbsp;\u00bb, \u00ab&nbsp;fais aussi un petit rituel pour \u00f4ter le mauvais \u0153il, que la farine ne fasse pas de grumeaux, ftou, ftou, ftou&nbsp;\u00bb&#8230; Tant de souvenirs. Maison. Famille. Saveurs. Drames. Secrets et mensonges. Mais la pita, baume sur les blessures d\u2019un amour trop grand, d\u2019un compromis, d\u2019un manque de libert\u00e9.&nbsp;<br><\/p>\n\n\n\n<p>RECETTE<\/p>\n\n\n\n<p><strong>P\u00e2te filo&nbsp;<\/strong><\/p>\n\n\n\n<p>Ingr\u00e9dients<\/p>\n\n\n\n<p>450 g&nbsp;<a href=\"https:\/\/faghta-giagias.blogspot.com\/2012\/03\/blog-post_8608.html\" target=\"_blank\" rel=\"noreferrer noopener\">de farine de bl\u00e9 dur (type M)<\/a><\/p>\n\n\n\n<p>300 g&nbsp;<a href=\"https:\/\/faghta-giagias.blogspot.com\/2012\/03\/blog-post_8608.html\" target=\"_blank\" rel=\"noreferrer noopener\">de farine de bl\u00e9 tendre<\/a>&nbsp;ou&nbsp;<a href=\"https:\/\/faghta-giagias.blogspot.com\/2012\/03\/blog-post_8608.html\" target=\"_blank\" rel=\"noreferrer noopener\">tout usage<\/a><\/p>\n\n\n\n<p>1 petit verre&nbsp;<a href=\"https:\/\/faghta-giagias.blogspot.com\/2012\/07\/blog-post_8034.html\" target=\"_blank\" rel=\"noreferrer noopener\">d\u2019huile d\u2019olive<\/a><\/p>\n\n\n\n<p>2 c. \u00e0 s.&nbsp;<a href=\"https:\/\/faghta-giagias.blogspot.com\/2012\/04\/blog-post_6221.html\" target=\"_blank\" rel=\"noreferrer noopener\">de vinaigre<\/a><\/p>\n\n\n\n<p>Environ un demi-litre d\u2019eau (deux verres) \u00e0 temp\u00e9rature ambiante<\/p>\n\n\n\n<p>1\u00bd c. \u00e0 c. de sel<\/p>\n\n\n\n<p>Margarine ou \u00ab&nbsp;Vitam&nbsp;\u00bb<\/p>\n\n\n\n<p>Dans une bassine ou un saladier, m\u00e9langez la farine tamis\u00e9e avec le sel, l\u2019huile et le vinaigre. Versez peu \u00e0 peu l\u2019eau et p\u00e9trissez jusqu\u2019\u00e0 ce qu\u2019une p\u00e2te lisse se forme. Travaillez ensemble tous les ingr\u00e9dients en ajoutant l\u2019eau jusqu\u2019\u00e0 ce que la p\u00e2te ne colle plus aux mains et s\u00e9parez-la en deux parts \u00e9gales que vous fa\u00e7onnerez en deux boules. Placez-les au r\u00e9frig\u00e9rateur ou dans un endroit \u00e0 l\u2019abri et laissez-les reposer une demi-heure.&nbsp;<\/p>\n\n\n\n<p>Ensuite, prenez la premi\u00e8re boule et \u00e9talez-la au rouleau. Enduisez de beurre m\u00e9lang\u00e9 \u00e0 de l\u2019huile et, avec un couteau, dessinez un soleil avec un rond au centre, puis coupez en cercle entre les rayons. Placez chaque morceau au centre et \u00e9talez de nouveau la p\u00e2te au rouleau. R\u00e9p\u00e9tez la m\u00eame proc\u00e9dure deux fois, en badigeonnant toujours de margarine les morceaux de p\u00e2te que vous ajoutez au centre.&nbsp;<\/p>\n\n\n\n<p>R\u00e9p\u00e9tez la m\u00eame proc\u00e9dure avec la deuxi\u00e8me boule.&nbsp;<\/p>\n\n\n\n<p><strong>Garniture<\/strong><\/p>\n\n\n\n<p>800 g d\u2019\u00e9pinards ou d\u2019herbes sauvages bien lav\u00e9s&nbsp;<\/p>\n\n\n\n<p>400 g de f\u00e9ta<\/p>\n\n\n\n<p>4 \u0153ufs<\/p>\n\n\n\n<p>Sel, poivre<\/p>\n\n\n\n<p>M\u00e9langez tous les ingr\u00e9dients \u00e0 la main. Si vous utilisez des herbes sauvages, selon leur vari\u00e9t\u00e9, il peut \u00eatre n\u00e9cessaire de les faire bouillir l\u00e9g\u00e8rement avant. L\u2019\u00e9pinard, de pr\u00e9f\u00e9rence non, pour qu\u2019il garde sa saveur.&nbsp;<\/p>\n\n\n\n<p><strong>Ex\u00e9cution<\/strong><\/p>\n\n\n\n<p>Beurrez (beurre et huile ensemble) le moule partout et \u00e9talez la premi\u00e8re feuille de p\u00e2te de fa\u00e7on \u00e0 couvrir le fond et les parois. Ajoutez un peu de beurre par-dessus.<\/p>\n\n\n\n<p>R\u00e9partissez la garniture uniform\u00e9ment.&nbsp;<\/p>\n\n\n\n<p>\u00c9talez la deuxi\u00e8me feuille par-dessus et scellez les bords des deux feuilles, en les repliant vers l\u2019int\u00e9rieur de mani\u00e8re \u00e0 former le \u00ab&nbsp;kontouro&nbsp;\u00bb (rebord).<\/p>\n\n\n\n<p>Mettez la pita dans le four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C et, apr\u00e8s 10&nbsp;minutes, baissez \u00e0 180\u00b0C. Laissez cuire environ une heure en surveillant la coloration. Avec un cure-dent, percez la surface pour v\u00e9rifier si l\u2019int\u00e9rieur est cuit.<\/p>\n\n\n\n<p>Sortez la pita du four, posez-la sur la cuisini\u00e8re ou sur la table, couvrez-la d\u2019un torchon propre et laissez-la respirer.&nbsp;<\/p>\n\n\n\n<p>Apr\u00e8s dix minutes, coupez-la en morceaux et bon app\u00e9tit&nbsp;!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>YORGOS KARAMIHOS \u2013 ACTEUR La pita, c\u2019\u00e9tait comme le pain, chez nous. Il y en avait toujours sur la table&#8230;.<\/p>\n","protected":false},"author":4,"featured_media":15063,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[802,5299,1551],"tags":[3163],"class_list":["post-18719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-fr","category-personnalites","category-chortofagikes-syntages-fr","tag-gastronomie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>PITA TRADITIONNELLE VALAQUE - Agriculture invers\u00e9e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/fr\/pita-traditionnelle-valaque\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PITA TRADITIONNELLE VALAQUE - Agriculture invers\u00e9e\" \/>\n<meta property=\"og:description\" content=\"YORGOS KARAMIHOS \u2013 ACTEUR La pita, c\u2019\u00e9tait comme le pain, chez nous. 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