kymata_gefseon by ChaniaCrete Fb

Ðåñéå÷üìåíá Contents "ÍÞóùí Ðåñßðëïõò" Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäáò Ðïëéôéóìüò ôçò êáèçìåñéíüôçôáò... ç ãáóôñïíïìßá

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Gastronomic glossary

Ãáóôñïíïìéêü ëåîéêü

Gastronomic Glossary

Ãáóôñïíïìéêü ëåîéêü Óõíïøßæïíôáò... ÐçãÝò

waves of f lavour

êýìáôá ãåýóåùí

Ç åìðåéñßá ôçò ãåýóçò

"Nisson Periplous", Development Agencies' Network of Insular Greece

Gastronomic Glossary Óõíïøßæïíôáò… References / sources

Êýìáôá ãåýóåùí

"Nisson Periplous" (literally Island Cruising) Development Agencies' Network of Insular Greece

Óýìöùíá ìå ôéò êáôåõèõíôÞñéåò ãñáììÝò ôçò ÅõñùðáúêÞò ÅðéôñïðÞò áëëÜ êáé ôùí âáóéêþí åðéäéþîåùí ôçò ÊïéíïôéêÞò Ðñùôïâïõëßáò Leader, ïé ïðïßåò óõíïøßæïõí ôïõò óôü÷ïõò ôïõò óôçí âåëôßùóç ôçò ðïéüôçôáò æùÞò ôùí êáôïßêùí ôçò õðáßèñïõ, ôüóï ç óõíïëéêÞ ðñïóÝããéóç ôùí ôïðéêþí áíáðôõîéáêþí ðñïãñáììÜôùí êáèþò êáé ôùí åðéìÝñïõò ó÷åäßùí óõíåñãáóßáò, Ý÷ïõí ó÷åäéáóôåß óôï íá óõíåéóöÝñïõí óôï ìÝôñï ðïõ ôïõò áíáëïãåß, óôïí ðáñáðÜíù óôü÷ï. Óõíåðþò, Ý÷ïõí áíáðôõ÷èåß óôçí ëïãéêÞ ôçò áåéöüñïõ áíÜðôõîçò ôùí ðåñéï÷þí ðáñÝìâáóçò ïýôùò þóôå íá êáôáóôïýí ïé ðåñéï÷Ýò áõôÝò åëêõóôéêÝò ãéá ôç æùÞ êáé ôçí åñãáóßá ôùí êáôïßêùí ôïõò, áëëÜ êáé ãéá ôïõò åéóåñ÷üìåíïõò åðéóêÝðôåò. Óôéò ìÝñåò ìáò, ïé óõìðñÜîåéò óå üëá ôá åðßðåäá Ý÷ïõí áíáäåé÷èåß ùò êåíôñéêÞ óõíéóôþóá äñÜóçò, êáèþò åíéó÷ýïõí ôï âáèìü åîùóôñÝöåéáò ôùí êïéíùíéþí, åíèáññýíïõí ôçí áíÜðôõîç êáéíïôüìùí ðñïóåããßóåùí -ìÝóù ôçò áíôáëëáãÞò éäåþí êáé âÝëôéóôùí ðñáêôéêþíêáé óõìâÜëëïõí óôçí êïéíùíéêÞ óõíï÷Þ êáé óôç âåëôßùóç ôçò áíôáãùíéóôéêüôçôáò. Óå áõôü ôï ðëáßóéï, Ýíäåêá ÏìÜäåò ÔïðéêÞò ÄñÜóçò Íçóéùôéêþí Ðåñéï÷þí ôçò ÅëëÜäáò êáé óõãêåêñéìÝíá áðü ôá Éüíéá, ôçí ÊñÞôç, ôéò ÊõêëÜäåò, ôá ÄùäåêÜíçóá êáé ôï Âüñåéï-Áíáôïëéêü Áéãáßï, áíôéëáìâáíüìåíåò ôçí ðñïóôéèÝìåíç áîßá êáé ôá ðïëëáðëáóéáóôéêÜ ïöÝëç ôùí äéáôïðéêþí óõíåñãáóéþí, äçìéïýñãçóáí ôï 2007 ôï Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäáò "ÍÞóùí Ðåñßðëïõò", óôï ðëáßóéï ôïõ ¢îïíá 2 ãéá ôçí ÄéáðåñéöåñåéáêÞ Óõíåñãáóßá ôçò ÊïéíïôéêÞò Ðñùôïâïõëßáò Leader+. Ïé Óõíåñãáæüìåíïé Öïñåßò ôïõ Äéêôýïõ åßíáé ç ÁíáðôõîéáêÞ Çñáêëåßïõ (ÓõíôïíéóôÞò Åôáßñïò), ç ÁíáðôõîéáêÞ Ëáóéèßïõ, ï Ïñãáíéóìüò ÁíÜðôõîçò ÄõôéêÞò ÊñÞôçò, ï Á.Ê.Ï.Ì.Ì.-Øçëïñåßôçò, ç Åôáéñåßá ÔïðéêÞò ÁíÜðôõîçò ËÝóâïõ, ç ÁíáðôõîéáêÞ Åôáéñåßá ËÞìíïõ, ç ÁíáðôõîéáêÞ ÄùäåêáíÞóïõ, ç ÁíáðôõîéáêÞ Åôáéñåßá ÊõêëÜäùí, ç ÓõíåôáéñéóôéêÞ ÁõôïäéïéêçôéêÞ Æáêýíèïõ, ç ÁíáðôõîéáêÞ Åôáéñåßá ÊåöáëïíéÜò & ÉèÜêçò êáé ç ÁíáðôõîéáêÞ Éïíßùí ÍÞóùí. Ðñüêåéôáé ãéá ìéá óõíåñãáóßá ç ïðïßá õðáãïñåýåôáé áðü ôçí áíÜãêç ïé íçóéùôéêÝò ðåñéï÷Ýò ôçò ÅëëÜäïò íá ðñïâÜëïõí ôá éäéáßôåñá ÷áñáêôçñéóôéêÜ ôïõò, êáé êõñßùò üóá ðñïêýðôïõí áðü ßäéá ôçí öýóç ôçò íçóéùôéêüôçôáò, ðñïêåéìÝíïõ íá áíáäåé÷èïýí ùò ìï÷ëoß áåéöüñïõ áíÜðôõîçò. ÐáñÜëëçëá, åðéäéþêåôáé íá óêéáãñáöçèåß ôï áíáðôõîéáêü Ýëëåéììá ôùí íçóéþí ïýôùò þóôå íá åöáñìïóèïýí êïéíÜ åñãáëåßá ãéá ôçí áíôéìåôþðéóÞ ôïõ.

According to the guidelines set by the European Commission and the main aspirations of LEADER Community Initiative, which aim at improving life quality among rural residents, both the overall approach of local developmental programmes as well as their particular co-operational projects, have been designed so as to contribute, within their power, towards this goal. Such programmes and projects have been developed in compliance with the rationale of sustainable development for the regions of intervention, so as to make them attractive for their residents, who live and work there, as well as for visitors and travellers. Networking and partnerships are a central parameter for action in our days, since they strengthen the extroversion of societies and encourage development of innovative approaches – through the exchange of ideas and best practices – while contributing towards social cohesion and improved competitiveness. In this context, eleven Local Action Groups of Insular Greece, i.e. from the Ionian Islands, Crete, the Cyclades and the North-Eastern Aegean, recognizing the added value and multiplying effects of transterritorial cooperation, created in 2007 the Development Agencies’ Network of Insular Greece called “Nisson Periplous” (literally Island Cruising) in the framework of Axis 2 for Trans-regional Cooperation of LEADER+ Community Initiative. Partner-Agencies are Heraklion Development Agency S.A. (Lead Partner), Development Agency of Lassithi S.A., Organisation for the Development of Western Crete (OADYK), AKOMM-PSILORITIS Development Agency SA, Lesvos Local Development Company ETAL S.A, Lemnos Development Enterprise S.A., AN.DO. S.A Development Agency of Dodecanese S.A., Development Corporation of Local Authorities of Cyclades S.A., Local Authorities Cooperative of Zakynthos, Development Company of Kefalonia & Ithaki S.A and Development Agency of Ionian Islands S.A. This cooperation emerged from the imperative necessity of Greek insular areas to brand their particular features and, mainly, those reflecting their insular character, so that they promote their locality as a lever for sustainable development. Additionally, another goal is to record the developmental deficit of islands, so that common tools may be applied for resolving their difficulties.

Ïäçãïß óå áõôÞ ôç ðñïóðÜèåéá åßíáé ôá ðïëéôéóôéêÜ óôïé÷åßá ôùí íçóéþí, ï öõóéêüò ðëïýôïò êáé ôï áíèñþðéíï äõíáìéêü ôïõò. Óôü÷ïò åßíáé ç áåéöüñïò áîéïðïßçóç ôùí ôïðéêþí ðüñùí êáé ç äéáöïñïðïßçóç ôçò êáèéåñùìÝíçò åéêüíáò ôïõñéóôéêÞò áíÜðôõîçò ôùí Åëëçíéêþí Íçóéþí: áðü ôçí ðáãêïóìéïðïéçìÝíç ïìïéïìïñößá ôïõ ìáæéêïý ôïõñéóìïý, óôïí ôïõñéóìü ìå ôáõôüôçôá Þ äéáöïñåôéêÜ áðü ôçí -Ýùò ôþñá êáêþò åííïïýìåíç- áíÜðôõîç ôïõ ôïõñéóìïý, óôïí ôïõñéóìü ôçò áíÜðôõîçò. Ïé âáóéêÝò äñÜóåéò ôïõ Äéêôýïõ áöïñïýí óôç ìåôáöïñÜ êáëþí ðñáêôéêþí áíÜðôõîçò, óôç äéêôýùóç ìåôáîý öïñÝùí êáé åðåíäõôþí ôùí ðåñéï÷þí ðïõ óõììåôÝ÷ïõí, êáèþò êáé óôçí ðïéïôéêÞ êáé óôï÷åõìÝíç ðñïâïëÞ ôïõ ðïëéôéóôéêïý êáé öõóéêïý ðëïýôïõ ôùí íçóéùôéêþí ðåñéï÷þí. Ïé ðáñáðÜíù äñÜóåéò åðéêåíôñþíïíôáé êõñßùò óôïí ôïìÝá ôçò áîéïðïßçóçò ôçò éäéáßôåñçò ðïëéôéóôéêÞò êëçñïíïìéÜò ôùí íçóéþí óå üëåò ôéò åêöÜíóåéò ôçò, óôçí ïñãÜíùóç ôïõñéóìïý åéäéêþí åíäéáöåñüíôùí êáé óôç äéêôýùóç ðáñáãüíôùí êáé öïñÝùí óçìáíôéêþí ðáñáãùãéêþí êëÜäùí ôùí íçóéþí ìå áðþôåñï óôü÷ï ôçí áíÜäåéîç ìßáò éó÷õñÞò íçóéùôéêÞò ôáõôüôçôáò. Ç ðáñïýóá Ýêäïóç áðïôåëåß ìÝñïò ìßáò óåéñÜò ëåõêùìÜôùí êáé ïäçãþí åíéáßáò ðñïâïëÞò ôùí íçóéùôéêþí ðåñéï÷þí ôïõ äéêôýïõ, ðïõ ðåñéëáìâÜíåé ôïí åíáëëáêôéêü ôïõñéóôéêü ïäçãü "ÍÞóùí Ðåñßðëïõò…ÅíáëëáêôéêÜ", ôï öùôïãñáöéêü ëåýêùìá ìå ôïõñéóôéêÜ áîéïèÝáôá "ÓôåñéÝò Èáëáóóéíþí", ôï ëåýêùìá ãáóôñïíïìßáò "Êýìáôá Ãåýóåùí", ôï öùôïãñáöéêü ëåýêùìá ìå ôçí áñ÷éôåêôïíéêÞ ôùí íçóéþí "Áñ÷éôåêôïíéêÞ ôïõ Öùôüò" êáé ìßá Ýêäïóç Üñèñùí êáé åéóçãÞóåùí "Âéþóéìùí…ÍÞóùí Ðåñßðëïõò: ÉäÝåò êáé óêÝøåéò ãéá ôï ìÝëëïí ôçò íçóéùôéêÞò ÅëëÜäïò" Ôï åí ëüãù ó÷Ýäéï, óõíïëéêïý êüóôïõò ðåñßðïõ 1,5 åê. åõñþ, ïëïêëçñþíåôáé óôéò 30/06/2009 áëëÜ ìå ôçí åðéêåßìåíç óõíÝ÷éóç ôïõ óôçí íÝá ðñïãñáììáôéêÞ ðåñßïäï, ôï äßêôõï "ÍÞóùí Ðåñßðëïõò" öéëïäïîåß íá áðïôåëÝóåé ìßá ìüíéìç äïìÞ ìå åíåñãÞ äñÜóç ðñïò ôçí ïõóéáóôéêÞ áíôéìåôþðéóç ôùí ðñïâëçìÜôùí ôùí íçóéùôéêþí ðåñéï÷þí, ðñïôåßíïíôáò äñÜóåéò êáé ðïëéôéêÝò ðïõ èá óôï÷åýïõí óôçí Üñóç ôçò áðïìüíùóçò ôùí íçóéþí êáé óôç âåëôßùóç ôçò áíáðôõîéáêÞò ôïõò ðïñåßáò. ÔÝëïò, ôï Äßêôõï "ÍÞóùí Ðåñßðëïõò" åðéèõìåß íá åõ÷áñéóôÞóåé èåñìÜ üëïõò üóïõò óôÞñéîáí êáé óõíÝâáëáí óå áõôÞí ôçí ðñïóðÜèåéá, éäéáéôÝñùò ôá óôåëÝ÷ç ôùí Áíáðôõîéáêþí åôáéñéþí ðïõ åñãÜóôçêáí ìå æÞëï, ôéò óõããñáöéêÝò êáé öùôïãñáöéêÝò ïìÜäåò ôùí åêäüóåùí ðïõ áíôáðïêñßèçêáí ìå óõíÝðåéá, ôïõò ôïðéêïýò Þ êëáäéêïýò öïñåßò áëëÜ êáé ôéò õðçñåóßåò ôïõ Õðïõñãåßïõ ÁãñïôéêÞò ÁíÜðôõîçò ðïõ óõíåñãÜóôçêáí áñìïíéêÜ, êáé íá ìåôáöÝñåé ôç äÝóìåõóç ôïõ ãéá ìßá åîßóïõ äçìéïõñãéêÞ ðáñïõóßá ôçí åðüìåíç ðñïãñáììáôéêÞ ðåñßïäï.

Leaders in this effort are the cultural features of the islands, their natural wealth and their human potential. The aim is sustainable exploitation of local resources and changing the established tourist development profile of Greek Islands from the globalised homogeneity of mass tourism to tourism with an identity or from the – so far misused term of – development of tourism to that of tourism of development. The basic actions of the Network concern the transfer of good developmental practices, networking among agencies and investors of participating territories, as well as quality targeted branding of the cultural and natural wealth of insular areas. These actions mainly focus on exploiting the particular cultural heritage of the islands in all its aspects, organizing special interest tourism and networking of all island stakeholders and important productive sectors, ultimately aiming at highlighting a strong insular identity. This publication is part of a series of books for unified branding of the insular territories of the network; they include an alternative tourist guide titled “Nisson Periplous … Enallactica” (Alternative Island Touring), a photographic album featuring outstanding tourism sites titled “Steries Thalassinon” (Seafarers’ Lands), a gastronomy album titled “Kymata Gefseon” (Flavour Waves), a photographic album on the architecture of the islands titled “Architectoniki tou fotos” (The Architecture of Light) and a collection of articles and lectures titled “Viossimon… Nisson Periplous: Idees kai skepseis gia to mellon tis nissiotikis Ellados” (Sustainable Island Cruising: Thoughts and Ideas about the Future of Insular Greece). This project, of a total cost of around 1.5 million Euros, is to be completed on June 30, 2009; however, with its planned continuation into the new programming period, the network “Nisson Periplous” aspires at becoming a permanent structure active in the sector of substantially resolving insular territory problems, through putting forward actions and policies aiming at putting an end to insular isolation and at improving the islands’ developmental course. Finally, the Network “Nisson Periplous” would like to warmly thank all those who have supported and contributed towards this effort and, in particular, the executives of the Development Agencies who have worked enthusiastically, the authoring and photographing teams of the various publications for their reliable response, local and sector agencies, as well as the Ministry of Rural Development & Food and its various departments for their smooth cooperation; furthermore, the Network would like to declare its commitment to an equally creative presence in the next programming period.

waves of f lavour

"ÍÞóùí Ðåñßðëïõò" Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäáò

êýìáôá ãåýóåùí

Gastronomy… culture in everyday life

The need to create this gastronomy guide arose from the aspiration to highlight what cooking ….is not. Cooking, to start with, is not folklore. It is not what is transmitted through our visual nerves or taste buds nor is it a fancy ornament of old or modern civilization. On the contrary, cooking is an aspect of our everyday life, a life that carries the distillate, the essence, of various different aspects of a rich and long culture. These features are frugal and unaffected, just like the land that gave birth to this civilization. Flavours, aromas and colours are clear and distinct, like those of olives, wheat and grapes … In other words, our aim is not to record recipes and 'measure' the right dose of this or that ingredient to make 'moussaka' or 'gemista'; nor is it to give ideas to those housewives who wonder what to cook every morning. What we are aiming at, in these pages, is to discover the initial seeds of inspiration that brought together, into the same pot, fennel and snails, sage and skaros fish [Euscarus cretensis] and the hot black pepper corns with the tender green leaves collected in the fields. Our challenge is to initiate readers into the art of island cooking, so that they may return again and again to the pages of this book when they want to feel, to imagine, to travel to the islands of our country, and to wander around various housewives' homes and dig gardens of various flavours.

waves of f lavour

Ðïëéôéóìüò ôçò êáèçìåñéíüôçôáò… ç ãáóôñïíïìßá

Ç áíÜãêç ãéá ôç äçìéïõñãßá áõôïý ôïõ ïäçãïý ãåýóåùí ðïõ êñáôÜôå óôá ÷Ýñéá óáò îåêéíÜ áðü ôç óçìáóßá ôïý íá áíáäåßîïõìå áõôü ðïõ … äåí åßíáé ç ìáãåéñéêÞ. Ç ìáãåéñéêÞ, ëïéðüí, äåí åßíáé öïëêëüñ. Äåí åßíáé áõôü ðïõ êáôÜ êáéñïýò öôÜíåé óôï ïðôéêü êáé ôï ãåõóôéêü ìáò íåýñï óáí Ýíá öáíôá÷ôåñü óôïëßäé ôïõ ðáëéïý Þ ôïõ óýã÷ñïíïõ ðïëéôéóìïý. ÁíôéèÝôùò, åßíáé ç êáèçìåñéíüôçôÜ ìáò. Ìéá êáèçìåñéíüôçôá ðïõ êïõâáëÜåé ôï áðüóôáãìá ðïëëþí äéáöïñåôéêþí óôïé÷åßùí åíüò ðëïýóéïõ êáé ìáêñáßùíïõ ðïëéôéóìïý. Óôïé÷åßùí ëéôþí êáé áíåðéôÞäåõôùí, üðùò áêñéâþò åßíáé êáé ç ãç ðïõ ôïí äçìéïýñãçóå. Ìå êáèáñÝò ãåýóåéò, ìõñïõäéÝò êáé ÷ñþìáôá üðùò ôçò åëéÜò, ôïõ óéôáñéïý, ôïõ óôáöõëéïý … Ì' áõôÝò ôéò óêÝøåéò, äåí ðÜìå íá êáôáãñÜøïõìå óõíôáãÝò ãéá íá "êïõôáëïìåôñÞóïõìå" ôéò óùóôÝò äüóåéò ãéá ôï ìïõóáêÜ Þ ôá ãåìéóôÜ. ïýôå ãéá íá äþóïõìå éäÝåò óôç íïéêïêõñÜ ðïõ áíáñùôéÝôáé êÜèå ðñùß ôé íá ìáãåéñÝøåé… Áõôü ðïõ øÜ÷íïõìå ìÝóá áðü áõôÝò ôéò óåëßäåò åßíáé íá áíáêáëýøïõìå ôïõò ðñþôïõò óðüñïõò ôçò Ýìðíåõóçò ðïõ Ýöåñáí ìáæß óôï ßäéï ôóïõêÜëé ôï ìÜñáèï ìå ôïõò ÷ï÷ëéïýò, ôï öáóêüìçëï ìå ôï óêÜñï êáé ôéò ìáýñåò êáõôåñÝò ÷Üíôñåò ôçò ðéðåñéÜò ìå ôá ôñõöåñÜ öýëëá ôùí áãñþí. Êáé åßíáé óôïß÷çìá ãéá åìÜò ôï íá êáôáöÝñïõìå íá ìõÞóïõìå ôïí áíáãíþóôç óôçí ôÝ÷íç ôçò íçóéþôéêçò ãáóôñïíïìßáò, Ýôóé ðïõ íá áíáôñÝîåé îáíÜ êáé îáíÜ óôéò óåëßäåò ôïõ âéâëßïõ øÜ÷íïíôáò íá áéóèáíèåß, íá öáíôáóôåß êáé íá ôáîéäÝøåé óôéò íçóéùôéêÝò ðåñéï÷Ýò ôçò ÷þñáò ìáò, ðåñéäéáâáßíïíôáò óôá óðßôéá ôùí íïéêïêõñþí êáé óêáëßæïíôáò ôïõò êÞðïõò ôùí ãåýóåùí.

êýìáôá ãåýóåùí

"…People developed the art of cooking, when they acquired the experience of tasting…"

…later they added salt to meat… and then someone introduced the stuffing of a kid's belly and cooked it so that it would

íá ëéþíåé óôï óôüìá êáé ôï Ýêáíå îå÷ùñéóôü ãåìßæïíôÜò ôï ìå ìé-

melt in the mouth; this dish became special by filling the belly with

êñÜ êïììáôÜêéá âñáóôïý êñÝáôïò êáé ôïõ Ýäùóå Ýíáí ôüíï ãëõ-

small pieces of boiled meat and adding a sweet flavour. He put in

êý. ¸âáëå ìÝóá Ýíá êïììÜôé øÜñé ðïõ äåí öáéíüôáí, ëá÷áíéêÜ, ðï-

a piece of fish that could not be seen, vegetables, luxurious

ëõôåëÞ êáðíéóôÜ øÜñéá, ÷üíôñï êáé ìÝëé…"

smoked fish, chondros and honey..."

Ç öáíôáóßá êáé ç åõñçìáôéêüôçôá óôç ãáóôñïíïìßá Þäç áðü

Since early antiquity, imagination and inventiveness in gastron-

ôçí áñ÷áéüôçôá, üðùò áðïôõðþíåôáé ðïëý ãëáöõñÜ óôï ðáñáðÜ-

omy - as testified in the extract above by the ancient Greek gram-

íù áðüóðáóìá ôïõ áñ÷áßïõ óïöéóôÞ êáé ãñáììáôéêïý ÁèÞíáéïõ

marian and author Atheneus (Athenion 661a-c) -could not but

(Áèçíßùí, 661a-c), Þôáí áíáðüöåõêôï íá åîåëßîïõí ôï ìáãåßñåìá

transform cooking into art! In the Mediterranean basin, cooking is

óå ôÝ÷íç! Óôç ÌåóïãåéáêÞ ëåêÜíç ç ìáãåéñéêÞ åßíáé ï ðïëéôéóìüò

the culture of everyday life. This impressive relief and the wealth

ôçò êáèçìåñéíüôçôáò. Ôï åíôõðùóéáêü áíÜãëõöï êáé ç ðëïýóéá

of its natural environment have always been reflected in the multi-

öýóç ôïõ ôüðïõ áõôïý âñßóêïíôáí ðÜíôá óå áíôéóôïé÷ßá ìå ôçí

aspect cultural phenomena and, therefore, gastronomy, which is

ðïëõìÝñåéá ôùí ðïëéôéóôéêþí öáéíïìÝíùí, êáé óõíåðþò êáé ôçò ãá-

the prevailing expression of the particular character of place. This

óôñïíïìßáò, ðïõ áðïôåëåß êõñßáñ÷ç Ýêöñáóç ôçò éäéïóõãêñáóßáò

is why the diet of most countries of the wider area of the

åíüò ôüðïõ. ¸ôóé ç äéáôñïöÞ ôçò åõñýôåñçò ãåùãñáöéêÞò ðåñéï-

Mediterranean sea has become famous in the world today, both

÷Þò ôçò Ìåóïãåßïõ åßíáé óÞìåñá ç ðéï îáêïõóôÞ óôïí êüóìï ôü-

for its health benefits and for its culinary delights: it offers a wide

óï ãéá ôéò åõåñãåôéêÝò ôçò éäéüôçôåò óôçí áíèñþðéíç õãåßá, üóï

range of ingredients, aromas and …colours. The combination of

êáé ãéá ôç ãåõóôéêÞ áðüëáõóç ðïõ ðñïóöÝñåé, ðáñÝ÷ïíôáò ìåãÜ-

quality and flavour in food has always been the goal of cooking. It

ëç ðïéêéëßá áðü óõóôáôéêÜ, áñþìáôá êáé… ÷ñþìáôá. Ï óõíäõá-

is not a coincidence that Hippocrates1, 2500 years ago, support-

óìüò, Üëëùóôå, ðïéüôçôáò ôñïöÞò êáé ãåýóçò õðÞñîå áíÝêáèåí ôï

ed that food should not only be healthy but also pleasurable.

æçôïýìåíï. Äåí åßíáé ôõ÷áßï üôé ãéá ôïí ÉððïêñÜôç , 2500 ÷ñüíéá

Hippocrates himself preferred food that was less wholesome and

ðñéí, ç ôñïöÞ Ýðñåðå íá åßíáé ü÷é ìüíï õãéåéíÞ, áëëÜ êáé åõ÷Üñé-

tastier, because he believed that there was an enhanced beneficial

óôç. Ï ßäéïò ðñïôéìïýóå ôñïöÝò ëéãüôåñï ðïéïôéêÝò áëëÜ íüóôé-

effect on humans due to the biochemical processes created by a

ìåò, ãéáôß èåùñïýóå üôé ïé åõåñãåôéêÝò åðéðôþóåéò ðïõ Ý÷ïõí óôïí

satisfying, high-quality dish.

Üíèñùðï ïé âéï÷çìéêÝò äéåñãáóßåò ðïõ ðñïêáëïýíôáé áðü Ýíá

This is how gastronomy was born all those centuries ago… it

ðïéïôéêü Ýäåóìá ðïõ ðñïóöÝñåé êáé ôï áßóèçìá ôçò éêáíïðïßçóçò

was the art of producing rich and tasty meals. Of course, the

åßíáé ìåãáëýôåñåò.

importance of health was always kept in mind. Already in the face

ÊÜðùò Ýôóé äéáìïñöþèçêå áðü ôá âÜèç ôùí áéþíùí ç ãá-

of Asclepius, the God of Greek mythology, one sees a central fig-

óôñïíïìßá… ç ôÝ÷íç äçëáäÞ ãéá ôçí ðáñáóêåõÞ ðëïýóéùí êáé

ure of the archetypal hero-healer; this reflects the concept of the

ãåõóôéêþí ãåõìÜôùí. Ç óçìáóßá áóöáëþò ôçò äéÜóôáóçò ôçò õ-

healing power of nature, an integral part of which is diet, which is

ãéåéíÞò Þôáí ðÜíôïôå óôï ðñïóêÞíéï. ¹äç óôï ðñüóùðï ôïõ èå-

protected by one of the god's five daughters, Goddess Hygeia2.

ïý ôçò åëëçíéêÞò ìõèïëïãßáò Áóêëçðéïý, êåíôñéêÞò öõóéïãíùìßáò

This relation between diet and health was also implied by Homer,

ôïõ áñ÷åôýðïõ ôùí çñþùí-èåñáðåõôþí, åêöñáæüôáí ïëüêëçñç ç

while it was scientifically supported by Hippocrates and, later on,

áíôßëçøç ãéá ôçí éáìáôéêÞ äýíáìç ôçò öýóçò, áíáðüóðáóôï ìÝñïò

by the famous physician Galenus3. The latter was the second most

ôçò ïðïßáò åßíáé êáé ç äéáôñïöÞ, ôçí ïðïßá ðñïóô ç ìßá áðü ôéò 5

important physician in antiquity; He defined three aspects of cur-

êüñåò ôïõ, ç ÈåÜ Õãåßá2. Ôç ó÷Ýóç áõôÞ äéáôñïöÞò êáé õãåßáò ôçí

ing medicine: diet, 'pharmacological treatment' and surgery4. The

õðáéíß÷èçêå êáé ï ¼ìçñïò, åíþ ôçí õðïóôÞñéîå åðéóôçìïíéêÜ ï

first two have always been interwoven with Nature: a diet based

ÉððïêñÜôçò êáé áñãüôåñá ï ðåñßöçìïò ãéáôñüò Ãáëçíüò3. Ï ôå-

on the fruit of the earth and 'pharmacological cures' with herbs,

ëåõôáßïò, ï äåýôåñïò óðïõäáéüôåñïò ãéáôñüò ôçò áñ÷áéüôçôáò, ü-

i.e. cooking ingredients that shaped the Mediterranean and, by

ñéóå ôñåéò ôïìåßò ãéá ôï èåñáðåõôéêü ìÝñïò ôçò éáôñéêÞò: ôç äßáé-

extension, the Greek dietary paradigm. The latter enjoys a top

waves of f lavour

«…¼ôáí áðÝêôçóáí ôçí åìðåéñßá ôçò ãåýóçò ïé Üíèñùðïé, Üñ÷éóáí íá áíáðôýóóïõí ôç ìáãåéñéêÞ ôÝ÷íç…»

…áñãüôåñá ðñüóèåóáí áëÜôé óôï êñÝáò… êáé ìåôÜ êÜðïéïò åéóÞãáãå ôçí ðáñáãåìéóìÝíç êïéëéÜ, ìáãåßñåøå Ýíá ñßöé Ýôóé ðïõ

ôá, ôç "öáñìáêåßá" êáé ôç ÷åéñïõñãéêÞ4. Ôá äýï ðñþôá Þôáí áíÝ-

position globally today, as admitted even by experts from the

ðéï ëéôÝò ëýóåéò êáèçìåñéíÞò äéáôñïöÞò ðïõ äåí áëëïßùíáí üìùò

used to the full and consumed in tens of different ways. This is a

êáèåí óõíõöáóìÝíá ìå ôç öýóç: ç äßáéôá ìå ôïõò êáñðïýò ôçò

home country of 'gourmets', i.e. France, and as proven by evi-

ôç âÜóç ôçò ìáãåéñéêÞò, åíþ Þôáí åîßóïõ ãåõóôéêÝò êáé áðïëáõóôé-

wonderful ecological practice that emerges from the harmonious

ãçò, êáé ç "öáñìáêåßá" ìå ôá âüôáíÜ ôçò,… ôá óõóôáôéêÜ äçëáäÞ

dence-based scientific research. The seven country study by the

êÝò. Ôï øùìß Ýãéíå ðáîéìÜäé ãéá íá äéáôçñåßôáé ðåñéóóüôåñï. Ôá

co-existence of humans with nature; it is rooted in ancient prac-

ôçò ìáãåéñéêÞò ôÝ÷íçò ðïõ äéáìüñöùóáí ôï ìåóïãåéáêü êáé, êáô´

World Health Organisation5, i.e. the Serge Renaud study6, recent

ñéæéêÜ óõóôÞìáôá ðïëëþí öõôþí Þôáí ï êáëýôåñïò ìåæÝò óå ðå-

tices of times when a high culture index could not but affect a

åðÝêôáóç, ôï åëëçíéêü äéáôñïöéêü ðñüôõðï. Ôï ôåëåõôáßï êáôÝ÷åé

research undertaken by the Universities of Athens and Harvard

ñéüäïõò íçóôåßáò, ïé ìðÜìéåò áðïîçñÜíèçêáí, ôá öñÝóêá øÜñéá

community's cuisine. Ancient Greek customs have hardly changed

óÞìåñá ôçí ðñþôç èÝóç äéåèíþò, üðùò ðáñáäÝ÷ïíôáé ïé åéäéêïß

and numerous other papers reveal the longevity of Mediterranean

Ýãéíáí ðáóôÜ, êáé ôï êñÝáò êáðíéóôü ëïõêÜíéêï ãéá íá êñáôÞóåé

and are still alive in our days! 'Krassopsychia' [literally: 'wine-soul

áêüìá êáé ôçò ðáôñßäáò ôïõ "ãêïõñìÝ", ôçò Ãáëëßáò, êáé üðùò Üë-

people, as compared to that of the rest of the Europeans; this is

óôï ÷ñüíï. Ôá öñïýôá êáé ïé êáñðïß, üôáí äåí ôñþãïíôáí ùìÜ,

boosting'], i.e. starting one's day with a mug of wine and rusk is an

ëùóôå êáôáäåéêíýïõí Ýãêõñåò åðéóôçìïíéêÝò Ýñåõíåò. Ç ìåëÝôç

particularly true about the Greeks and it is correlated with their

ìáãåéñåýïíôáí êáé ãßíïíôáí ìáñìåëÜäåò Þ ãëõêÜ. Êáèåôß, áðü ôü-

almost pan-Hellenic custom of ancient origins. 'Polycarpia' [literal-

dietary standards.

ôå ìÝ÷ñé êáé óÞìåñá, áîéïðïéåßôáé óôï óýíïëü ôïõ êáé êáôáíáëþ-

ly: 'multi-grain'], i.e. a dish made with boiled fruit/nuts/cereals and

íåôáé ìå äåêÜäåò äéáöïñåôéêïýò ôñüðïõò. Ìéá èáõìÜóéá ïéêïëï-

pulses accompanied by various aromatic herbs and wild greens,

ôùí 7 ÷ùñþí ôçò Ðáãêüóìéáò ÏñãÜíùóçò Õãåßáò ,

ç ìåëÝôç

Serge Renaud6, ç ðñüóöáôç Ýñåõíá ôùí éáôñéêþí ó÷ïëþí ôùí

ãéêÞ ðñáêôéêÞ ðïõ ðçãÜæåé áðü ôçí áñìïíéêÞ óõìâßùóç ôïõ áí-

was an easy tasty meal for most, mainly rural, communities in our

The prevailing element of Greek cuisine is its authentic rela-

èñþðïõ ìå ôç öýóç êáé Ý÷åé ôéò ñßæåò ôçò óå ðáíÜñ÷áéåò ðñáêôé-

country.

ôïõò ëïéðïýò ôçò Åõñþðçò, éäéáéôÝñùò äå ôïõ Åëëçíéêïý, êáé ôç

tionship with the earth and its products. In their primary form,

êÝò åðï÷þí ðïõ ï õøçëüò äåßêôçò ðïëéôéóìïý äåí èá ìðïñïýóå

Island cuisine (particularly that of the Ionian and the Aegean

óõíäÝïõí ìå ôá äéáôñïöéêÜ ôïõò ðñüôõðá.

chorta (field greens), honey, herbs, cereals, pulses, meat and fish

ðáñÜ íá åðçñåÜóåé êáé ôçí êïõæßíá. ÓõíÞèåéåò ôùí áñ÷áßùí ÅëëÞ-

islands) is outstanding. This is due to the harsh living conditions

Ç åëëçíéêÞ êïõæßíá êáôÝ÷åé ìéá îå÷ùñéóôÞ èÝóç ìåôáîý

are cooked separately or together, creating culinary masterpieces,

íùí äéáôçñïýíôáé êáé óôéò ìÝñåò ìáò ó÷åäüí áõôïýóéåò! Ç "êñá-

created by the limited land area of the islands, the scarcity of

ðïëëþí Üëëùí ôçò Ìåóïãåßïõ. Ôé åßíáé üìùò áõôü ðïõ ôçí êÜíåé

which have been handed down through the centuries, preserving

óïøõ÷éÜ", ôï ðñùéíü äçëáäÞ îåêßíçìá ìå ìéá êïýðá êñáóß êáé ðá-

water and the barren soil. Such adverse conditions not only did

íá îå÷ùñßæåé;

our gastronomic tradition unadulterated in a way no other expres-

îéìÜäé, åßíáé óõíÞèåéá ó÷åäüí ðáíåëëÞíéá ìå áñ÷áßåò êáôáâïëÝò,

not restrict cooking, but encouraged the development of a special

sion of our culture has been preserved: from mouth to mouth…

åíþ ôá áñ÷áßá åëëçíéêÜ "ðïëõêÜñðéá" (âñþóç âñáóìÝíùí êáñ-

culinary culture, which has been enhanced through continuous

Êõñßáñ÷ï óôïé÷åßï ôçò åßíáé ç áõèåíôéêÞ ó÷Ýóç ôçò ìå ôç ãç êáé ôá ðñïúüíôá ôçò. Óôçí ðñùôïãåíÞ ìïñöÞ ôïõò ôá ÷üñôá, ôï

Some of its features cannot but be surprising.

ðþí, äçìçôñéáêþí êáé ïóðñßùí ìå óõíïäåßá áðü âüôáíá êáé ìõ-

exchanges with neighbouring lands. The islands of the Ionian Sea,

ìÝëé, ôá âüôáíá, ïé äçìçôñéáêïß óðüñïé, ôá üóðñéá, ôï êñÝáò, ôï

The wide variety of dishes and the imagination involved in

ñùäéêÜ) Ýäéíáí ðÜíôá åýêïëåò êáé íüóôéìåò ëýóåéò óôéò ðåñéóóü-

of the Northern and Southern Aegean Sea and Crete, much more

øÜñé áíáìåéãíýïíôáé êáé ìáãåéñåýïíôáé ìáæß êáé ÷þñéá äßíïíôáò

using absolutely everything is admirable! Take courgettes for

ôåñåò, áãñïôéêÝò êõñßùò, êïéíùíßåò ôçò ÷þñáò ìáò.

so than continental Greece, became crossroads of civilisations

ãåõóôéêÜ áñéóôïõñãÞìáôá ðïõ åðß áéþíåò åðáíáëáìâÜíïíôáé, äéá-

example: They are consumed raw, boiled and sprinkled with a

Áðü ôï óýíïëï ôïõ åëëáäéêïý ÷þñïõ, ç íçóéùôéêÞ êïõæßíá

through trade transactions. Odessa, Alexandria, Marseilles, Malta,

ôçñþíôáò áõôïýóéá ôç ãáóôñïíïìéêÞ ìáò êëçñïíïìéÜ ìå Ýíáí

lemon and olive oil dressing, fried, stuffed, baked, used as stuffing

åéäéêÜ äéåêäéêåß ìéá èÝóç ðïëý éäéáßôåñç ëüãù ôùí äýóêïëùí

South Italy as well as Egypt, Istanbul, Smyrna and numerous other

ôñüðï ðïõ êáìßá Üëëç ìïñöÞ ðïëéôéóìïý äåí äéáóþèçêå: áðü

for pies, they are made into vegetable balls for frying…They are

óõíèçêþí ðáñáãùãÞò ðïõ äçìéïõñãïýí ç ìéêñÞ Ýêôáóç ôùí íç-

cities, port-cities and countries influenced and were influenced by

óôüìá óå óôüìá…

not the only ingredient used in such a versatile manner. All fruit

óéþí, ç Ýëëåéøç íåñïý êáé ôá Üãïíá åäÜöç. Ïé áíôßîïåò áõôÝò óõí-

local cooking traditions, as well as by the customs and practices of

and vegetables, in various disguises, are proposed either as leading

èÞêåò öáßíåôáé üôé ü÷é ìüíï äåí ëåéôïýñãçóáí ðåñéïñéóôéêÜ óôç

daily, family and social life. Indeed, every expression of island cul-

ÏñéóìÝíá ÷áñáêôçñéóôéêÜ ôçò äåí ìðïñïýí ðáñÜ íá åêðëÞó-

characters of the culinary creation or as accompaniments for meat,

ìáãåéñéêÞ, áëëÜ âïÞèçóáí êáé óôçí áíÜðôõîç ìéáò îå÷ùñéóôÞò ãá-

ture is directly related to gastronomy. There is no celebration,

Ç ðïëý ìåãÜëç ðïéêéëßá åäåóìÜôùí êáé ç öáíôáóßá ìå ôçí ï-

fish, pasta or pulses. The creativity of housewives leads them to

óôñïíïìéêÞò êïõëôïýñáò, ãåãïíüò ðïõ åíäõíáìþèçêå êáé áðü ôéò

event, ritual, religious feast or mystery, birth, death or other social

ðïßá áîéïðïéåßôáé ôï êáèåôß åßíáé áîéïèáýìáóôá! Ôá êïëïêõèÜêéá

combine different food ingredients: fruit with meat, sour and

äéáñêåßò áíôáëëáãÝò ìå ôïõò ãåéôïíéêïýò ôüðïõò. Ôá íçóéÜ ôïõ Éï-

event that is not accompanied by culinary creations of a rich

èá ôá äïýìå ùìÜ, âñáóôÜ ðåñé÷õìÝíá ìå åëáéüëáäï, óôï ôçãÜíé,

sweet, pulses with vegetables, while they manage to preserve the

íßïõ ðåëÜãïõò, ôïõ Âïñåßïõ êáé Íïôßïõ Áéãáßïõ êáé ç ÊñÞôç, ðï-

symbolic character. Wishes, hopes, values, aversions, fears and

óôï öïýñíï, ãåìéóôÜ, øçôÜ, óå ðßôåò, óå êåöôÝäåò... Êáé äåí åßíáé

authentic flavour of each product. This is the great success of the

ëý ðåñéóóüôåñï áðü ôçí çðåéñùôéêÞ ÅëëÜäá, ëåéôïýñãçóáí ùò

prejudices have always been expressed in inventive ways, through

ôá ìüíá. ¼ëá ôá öñïýôá êáé ôá ëá÷áíéêÜ ìåôáìöéÝæïíôáé êáé ðñï-

Greek cuisine, which 'wastes nothing'. Harsh living conditions of

óôáõñïäñüìéá ðïëéôéóìþí äéáìÝóïõ ôùí åìðïñéêþí óõíáëëáãþí.

simple or complex food combinations. Such dishes were con-

ôåßíïíôáé åßôå ùò ðñùôáãùíéóôÝò óå ãåõóôéêÝò äçìéïõñãßåò, åßôå ùò

rural populations and the special conditions of isolation and pover-

Ç Ïäçóóüò, ç ÁëåîÜíäñåéá, ç Ìáóóáëßá, ç ÌÜëôá, ç ÊÜôù Éôáëß-

sumed either raw, expressing the need for purification and cleans-

óõíïäïß óôï êñÝáò, óôï øÜñé, óôá æõìáñéêÜ, óôá üóðñéá. Ç åõñç-

ty, which was a phenomenon often experienced, led Greeks to

á, áëëÜ êáé ç Áßãõðôïò, ç Êùíóôáíôéíïýðïëç, ç Óìýñíç êáé äåêÜ-

ing, or cooked, decorated and mixed with each other, to express

ìáôéêüôçôá áõôÞ ìå ôçí ïðïßá ïé íïéêïêõñÝò óõíäõÜæïõí äéáöï-

adapt and invent, from time to time more frugal choices for their

äåò Üëëåò ðüëåéò, ëéìÜíéá êáé ÷þñåò ìðïëéÜóôçêáí êáé ìðüëéáóáí

euphoria and celebration. This is particularly true in the case of

ñåôéêÝò ìåôáîý ôïõò ôñïöÝò, öñïýôá ìå êñÝáôá, îéíÜ ìå ãëõêÜ, ü-

daily meals; this did not, however, adulterate the basis of their

ôéò ôïðéêÝò ðáñáäüóåéò óôçí êïõæßíá, áëëÜ êáé ôéò ßäéåò ôéò óõíÞ-

major religious festivals:

óðñéá ìå ëá÷áíéêÜ, êáôáöÝñíïíôáò ôçí ßäéá óôéãìÞ íá äéáôçñïýí

cooking, while their meals were equally tasty and enjoyable. Bread

èåéåò, ôá Þèç êáé ôá Ýèéìá ôçò êáèçìåñéíÞò, ïéêïãåíåéáêÞò êáé êïé-

áõôïýóéåò ôéò ãåýóåéò ôïý êÜèå ðñïúüíôïò, åßíáé ç ìåãÜëç åðéôõ÷ß-

became rusk to keep longer. Many plant roots were turned into

íùíéêÞò æùÞò. ÐñÜãìáôé, êÜèå Ýêöñáóç ôïõ íçóéþôéêïõ ðïëéôé-

[on Christmas Day and New Year's Day] "the table should be full,

á ôçò åëëçíéêÞò êïõæßíáò, óôçí ïðïßá "ôßðïôá äåí ðÜåé ÷áìÝíï". Ïé

the best 'mezes' (tidbit) for fasting periods. Bamies (ladies' fingers)

óìïý åßíáé áðüëõôá óõíäåäåìÝíç ìå ôç ãáóôñïíïìßá. Äå íïåßôáé

so that it may be full the whole year round… nothing bitter should

óêëçñÝò óõíèÞêåò äéáâßùóçò ôùí áãñïôéêþí ðëçèõóìþí åí ãÝíåé,

were dried, fresh fish preserved in salt and meat turned into

ãéïñôÞ, åêäÞëùóç, ôåëåôïõñãßá, èñçóêåõôéêü ìõóôÞñéï, ãÝííçóç,

be placed [on the table], so that the New Year may bring no bitter-

áëëÜ êáé ïé åéäéêÝò óõíèÞêåò áðïêëåéóìïý êáé öôþ÷åéáò ðïõ âßù-

smoked sausage to keep longer. Fruit, when not eaten fresh, was

èÜíáôïò Þ Üëëï êïéíùíéêü ãåãïíüò ðïõ íá ìç óõíïäåýåôáé áðü

ness… no breadcrumbs should be thrown out, there should be plen-

íáí åíßïôå, ôïõò áíÜãêáæáí íá ðñïóáñìüæïíôáé êáôÜ êáéñïýò óå

cooked into jams and preserves. Everything, since then, has been

ãåõóôéêÝò äçìéïõñãßåò ìå ðëïýóéï óõìâïëéêü ÷áñáêôÞñá. Åõ-

ty of wine, and no one should feel hungry".7

óïõí.

other Mediterranean diets. What makes it stand out?

ðôïõí ôç ìáêñïâéüôçôá ôùí ìåóïãåéáêþí ëáþí óå óýãêñéóç ìå

waves of f lavour

êýìáôá ãåýóåùí

Ðáíåðéóôçìßùí Áèçíþí êáé ×Üñâáñíô êáé Üëëåò ðïëëÝò áðïêáëý-

The Greek cuisine enjoys pride of place among numerous

Even the way dishes are prepared, their shapes and ornaments

Èá ìðïñïýóáìå íá áðáñéèìÞóïõìå åêáôïíôÜäåò èñýëïõò,

One could enumerate hundreds of legends, beliefs and rituals,

íôáí áíÝêáèåí ìå åõöÜíôáóôïõò ôñüðïõò ìÝóá áðü ëéôïýò Þ ðï-

acquired special significance and meaning. The dough of Diples and

åéêáóßåò êáé ôåëåôïõñãßåò ðïõ ìå ôïí Ýíá Þ ôïí Üëëï ôñüðï ëåé-

which, in one way or another, have for centuries edified in their

ëýðëïêïõò óõíäõáóìïýò ôñïöþí, ðïõ åßôå êáôáíáëþíïíôáí ùìÝò

Xerotigana, (types of crispy, sweet, pancakes) are shaped in a spi-

ôïõñãïýí åðß áéþíåò ùò ôñüðïé çèïðëáóßáò êáé ìå ôçí ðëçèùñé-

exuberance; they take us back to yester times and echo of fairy

åíóáñêþíïíôáò ôçí áíÜãêç ôïõ åîáãíéóìïý êáé ôçò êÜèáñóçò, åß-

ral or rolled shape, even today, to symbolize the swathing of the

êüôçôÜ ôïõò ìáò ôáîéäåýïõí óå åðï÷Ýò êáé óõíèÞêåò æùÞò ðïõ

tale-like life conditions… How can one not be fascinated by learn-

ôå ìáãåéñåýïíôáí, óôïëßæïíôáí êáé áíáìåéãíýïíôáí ìåôáîý ôïõò

newborn divine infant. Christopsomo [literally: 'Christ's breadloaf']

èõìßæïõí ðáñáìýèéá… Ðïéïò ìðïñåß íá ìç ãïçôåõôåß ìáèáßíï-

ing that one of our commonest foodstuffs, pasta, is associated with

óå ìéá Ýêöñáóç åõöïñßáò êáé ãéïñôÞò. Éäéáßôåñá êáôÜ ôéò çìÝñåò

is kneaded with plenty of spices and nuts and decorated with a

íôáò ãéá ôç óýíäåóç ôçò ðéï óõíçèéóìÝíçò óôéò ìÝñåò ìáò ôñï-

the food of the souls of the dead, the makares (makaronia)?11 Or

ôùí ìåãÜëùí èñçóêåõôéêþí åïñôþí:

cross-like shape; it symbolizes the fertility and cornucopia of the

öÞò, ôùí æõìáñéêþí, ìå ôçí ôñïöÞ ôùí øõ÷þí ôùí íåêñþí, ôùí

about the significance bread crumbs acquired for village maidens,

earth8.

ìáêÜñùí (ìáêáñüíéá)11. ¹ ãéá ôç óçìáóßá ðïõ åß÷áí áêüìá êáé

who 'collected them from the last feast of the Carnival [Tyrini, lit-

[ôá ×ñéóôïýãåííá êáé ôçí Ðñùôï÷ñïíéÜ] "ôï ôñáðÝæé ðñÝðåé

There are also numerous customs related to sowing: from the

ôá øß÷ïõëá ôïõ øùìéïý ãéá ôéò êïðåëéÝò ôïõ ÷ùñéïý, "ðïõ ôá ìÜ-

erally: 'Cheese Sunday'] and placed them under their pillow to

íá åßíáé ðëïýóéï ãéá íá 'íáé üëï ôï ÷ñüíï ãåìÜôï… [óôï ôñáðÝ-

customary and symbolic ploughing of the field to customs extinct

æåõáí áðü ôï ôåëåõôáßï ôñáðÝæé ôçò ÁðïêñéÜò (ôçò ÔõñéíÞò) êáé

ensure dreaming of their future husbands"?12

æé] äåí ðñÝðåé íá õðÜñ÷åé ôßðïôá ðéêñü ãéá íá ìçí öÝñåé ðßêñá ï

today, such as round bread rings hung on oxen horns, bull pies or

ôá âÜæáí êÜôù áðü ôï ìáîéëÜñé ôïõò ãá íá ïíåéñåõôïýí ôç íý÷ôá

÷ñüíïò… ôá øß÷ïõëá äåí èá ôïëìÞóåé êáíåßò íá ôá ðåôÜîåé, ôï

bull bread (Naxos), echoing ancient beliefs in earth fertility. This

ðïéïí èá ðáíôñåõôïýí"12.

êñáóß äåí ðñÝðåé íá áðïëåßðåé, êáíåßò äåí ðñÝðåé íá ìåßíåé íçóôé-

rationale of symbolisms dominates every kitchen in every sea-

Ç åêñçêôéêÞ áõôÞ ó÷Ýóç ðïëéôéóìïý, ôÝ÷íçò êáé åðéâßùóçò,

tion, as well as the wealth of customs and symbolisms bequeathed

êüò"7.

son of the year. How could it be otherwise, given the ancient

üðùò åêöñÜæåôáé ìÝóá áðü ôçí áíÜãêç ãéá êáèçìåñéíÞ êáôáíÜëù-

to us through this culture are the reasons why world acclaimed

This extraordinary interconnection of civilisation, art and survival, as expressed through the necessity of daily food consump-

ecstatic disposition of humans faced with inexplicable magic?

óç ôñïöþí, êáé ï ðëïýôïò ôùí åèßìùí êáé óõìâïëéóìþí ðïõ êëç-

connoisseurs recognize the value of "Greek cuisine". Of course, it

Áêüìá êáé ï ôñüðïò ðáñáóêåõÞò ôùí åäåóìÜôùí, ôá ó÷Þìá-

There was awe, for example, for the preparation of leaven (sour

ñïäüôçóå, åßíáé ïé ëüãïé ðïõ óôéò ìÝñåò ìáò ï ðáãêüóìéïò ãåõóé-

took quite a few decades of scorn before Greek cuisine found the

ôá êáé ôá óôïëßäéá ôïõò áðïêôïýóáí îå÷ùñéóôÞ óçìáóßá êáé íüç-

bread), which was a miracle performed by every housewife: on

ãíþóôçò õðïêëßíåôáé ìðñïóôÜ óôïí ôßôëï "åëëçíéêÞ êïõæßíá". ¸-

place it deserved. In the beginning of the 20th century, the

ìá. Ïé äßðëåò êáé ôá îåñïôÞãáíá, êïììÜôéá æýìçò ôçãáíçôÜ óå

major annual religious festivals, she mixed the flour with flowers or

ðñåðå âÝâáéá íá ðåñÜóïõí ðïëëÝò äåêáåôßåò áðáîßùóÞò ôçò ãéá

European savoir-vivre, which is the goal persistently sought by

ïý

ó÷Þìá óðåßñáò Þ ñïëïý, áêüìá êáé óÞìåñá óõìâïëßæïõí ôï ôýëéã-

leaves and the dough miraculously rose - it would not happen

íá âñåé ôåëéêÜ ôç èÝóç ðïõ ôçò áñìüæåé. Óôéò áñ÷Ýò ôïõ 20 áéþ-

Greek middle and upper middle classes, promoted the model of

ìá ôïõ íåïãÝííçôïõ èåßïõ âñÝöïõò. Ôï ÷ñéóôüøùìï, æõìùìÝíï

without magic! Indeed, on Samos, this had to happen in the mid-

íá ôï åõñùðáúêü savoir vivre, ðïõ áðïôåëåß êáé ôï åðßìïíï æçôïý-

the French cuisine, which it tried to incorporate into the Greek

ìå Üöèïíá ìðá÷áñéêÜ, îçñïýò êáñðïýò êáé óôïëéóìÝíï ìå ôï óç-

dle of the Temple/Church, while on Melos, they used manous-

ìåíï ôçò ìåóáßáò êáé áíþôåñçò áóôéêÞò ôÜîçò, ðñïôÜóóåé ùò

housewife's culture. At that time theories were developed which

ìÜäé ôïõ óôáõñïý, ðáñáðÝìðåé óôçí åõãïíßá êáé ôçí åõêáñðßá ôçò

sakia, the flowers of small wild daffodils, "a sacred plant, which

ðñüôõðï êïõæßíáò ôç ãáëëéêÞ êáé ðñïóðáèåß íá ôçí åíóùìáôþóåé

supported that our ancient Greek cuisine had been adulterated by

ãçò . Ç ëïãéêÞ ôùí óõìâïëéóìþí êõñéáñ÷åß óå êÜèå êïõæßíá êáé

helps the great miracle of fermentation".

Some beliefs, such as

óôçí êïõëôïýñá ôçò åëëçíßäáò íïéêïêõñÜò. Óå áõôÞí ôçí ðåñßïäï

influences from the people of the East, that, despite all that, gen-

óå üëåò ôéò åðï÷Ýò. Êáé äåí èá ìðïñïýóå íá åßíáé äéáöïñåôéêÜ,

shaping dough into human-like forms, have remained unchanged

êáé áñãüôåñá, áíáðôý÷èçêáí éäåïëïãÞìáôá ðïõ èåùñïýóáí üôé ç

uine ancient Greek culinary expressions had been salvaged thanks

äåäïìÝíçò ôçò ðáíÜñ÷áéáò åêóôáôéêÞò äéÜèåóçò ôïõ áíèñþðïõ

since antiquity. This ancient worship practice is still encountered in

áñ÷áéïåëëçíéêÞ ðñïÝëåõóç ôçò êïõæßíáò ìáò áëëïéþèçêå áðü ôéò

to the invasion of barbarians from the North who transported

ìðñïóôÜ óôï áíåîÞãçôï ôçò ìáãåßáò… Ôï äÝïò, ãéá ðáñÜäåéãìá,

Mylopotamos, on Crete, where the relatives of the deceased, for

ìåôáãåíÝóôåñåò åðéâïëÝò êáé åðéññïÝò ôùí ëáþí ôçò ÁíáôïëÞò, ü-

ancient Greek cuisine to Medieval monasteries of the West and

ðïõ ðñïêáëïýóå ðÜíôá ç ðáñáóêåõÞ ôïõ ðñïæõìéïý, ç ìåôáâïëÞ

a full year following the death, bring to the Church large, human-

ôé ðáñ' üëá áõôÜ ãíÞóéåò åêöÜíóåéò áõôÞò äéáóþèçêáí ÷Üñç óôéò

that, ultimately, Greek gastronomy was revived by French chefs of

äçëáäÞ ôçò æýìçò ðïõ, óáí áðü èáýìá, ãéíüôáí üôáí ç íïéêïêõ-

shaped bread loaves to commemorate their dead.10

åéóâïëÝò ôùí âáñâÜñùí ôïõ ÂïññÜ ðïõ ìåôÝöåñáí ôçí áñ÷áéï-

the Renaissance, who were inspired by it and created famous

ñÜ æýìùíå ôï áëåýñé ìáæß ìå Üíèç Þ öýëëá, åßíáé êÜôé ðïõ äåí èá

åëëçíéêÞ êïõæßíá óôá ìåóáéùíéêÜ ìïíáóôÞñéá ôçò Äýóçò, êáé üôé,

French 'dishes'13 . Even quite recently, cookery books presented

ìðïñïýóå íá óõìâáßíåé ðáñÜ óôéò ìåãÜëåò èñçóêåõôéêÝò åïñôÝò

ôåëéêÜ, ç åëëçíéêÞ ãáóôñïíïìßá îáíáãåííÞèçêå ÷Üñç óôïõò ãÜë-

French and European recipes, included none of the daily 'dishes'

ôïõ ÷ñüíïõ üðùò ôá ×ñéóôïýãåííá êáé ôï ÐÜó÷á… Ìüíï ôüôå

ëïõò áñ÷éìáãåßñïõò ôçò ÁíáãÝííçóçò, ðïõ åìðíåýóôçêáí áð' áõ-

of Modern Greeks, and intentionally 'hushed' names of Ottoman

ìðïñïýóå íá öïõóêþóåé ç æýìç! ÌÜëéóôá óôç ÓÜìï áõôü Ýðñåðå

ôÞí êáé äçìéïýñãçóáí ôá ðåñßöçìá ãáëëéêÜ "ðéÜôá". Áêüìá êáé ìÝ-

origin. Only the 'exotic' nuance of the adjective "oriental" cast a

íá ãßíåé óôç ìÝóç ôïõ íáïý, åíþ óôç ÌÞëï ôá Üíèç Þôáí ìáíïõ-

÷ñé ðïëý ðñüóöáôá, óôïõò ïäçãïýò ìáãåéñéêÞò áíáäåéêíýïíôáí

condescending look on the familiar, culinary world!"14

óÜêéáo "Ýíá áãéáóìÝíï öõôü ãßíåôáé ôï ìÝóï äéÜ ôïõ ïðïßïõ óõ-

óõíå÷þò óõíôáãÝò ôçò ãáëëéêÞò êáé åõñùðáúêÞò êïõæßíáò, áðïõóß-

íôåëåßôáé ôï ìÝãá èáýìá ôçò æýìùóçò ". ÏñéóìÝíåò äïîáóßåò äéá-

áæáí ôá êáèçìåñéíÜ "ðéÜôá"13 ôïõ ÍåïÝëëçíá êáé áðïóéùðïýíôáí

ôçñïýíôáé áõôïýóéåò áðü ôçí áñ÷áéüôçôá, üðùò ôï æýìùìá áí-

óêïðßìùò ïíïìáóßåò ïèùìáíéêÞò ðñïÝëåõóçò. Ìüíï "ç "åîùôéêÞ"

èñùðïìïñöéêþí Üñôùí. Ç áñ÷áßá áõôÞ ëáôñåõôéêÞ ðñáêôéêÞ áðá-

÷ñïéÜ ôïõ åðéèÝôïõ "ïñéåíôÜë" Ýñé÷íå ìéá áö' õøçëïý ìáôéÜ óå Ý-

íôÜôáé óÞìåñá óôïí Ìõëïðüôáìï ôçò ÊñÞôçò, üðïõ ïé óõããåíåßò

íáí åíôåëþò ïéêåßï ãåõóôéêü êüóìï!"14.

waves of f lavour

êýìáôá ãåýóåùí

÷Ýò, åëðßäåò, áîßåò, áðïóôñïöÝò, öüâïé, ðñïêáôáëÞøåéò åêöñÜæï-

ôùí íåêñþí öñïíôßæïõí ìÝóá óå Ýíá ÷ñüíï áðü ôï èÜíáôü ôïõò

íá ðçãáßíïõí óôéò åêêëçóßåò ãéá ìíçìüóõíï áíèñùðüó÷çìá øùìéÜ, ìåãÜëùí äéáóôÜóåùí10.

Ï ÉððïêñÜôçò (ð. 460 ð.×.-360 ð.×.) Þôáí äéÜóçìïò Êþïò ãéáôñüò, ï ðñþôïò ðïõ ôáîéíüìçóå óõóôçìáôéêÜ ôçí éáôñéêÞ êáé åðé÷åßñçóå ìéá ìåèïäåõìÝíç èåñáðåßá ôùí íïóçìÜôùí.

1 Hippocrates (c. 460 b.C.-360 A.D.) was a famous physician from Kos, the first one to systematically classify medicine and to attempt methodical treatment of ailments.

'browning', 'setting' and other expressions that prevailed in previ-

Õãéåßá - ç èåÜ ôçò õãåßáò (ìåñéêÝò öïñÝò Õãéåßá, åëëçíéêÞ Õãéåßá Þ Õãåßá - õãåßá), óõìâïëßæåé ôçí õãåßá, ìÝóù ôçò êáôÜëëçëçò äéáôñïöÞò, ôéò êáèáñÝò óõíèÞêåò äéáâßùóçò êáé ôïí öõóéêü ôñüðï æùÞò. Õãåßá åßíáé óõíÞèùò ìå ðëÞñç áöèïíßá ôùí êáñðþí åìöáíßæïíôáé öñïýôá èåùñÞèçêå ùò ç éäáíéêÞ ôñïöÞ ãéá ôç äéáôÞñçóç êáé áðïêáôÜóôáóç ôçò õãåßáò ôïõ, ãåãïíüò ðïõ ç óýã÷ñïíç åðéóôÞìç ôçò äéáôñïöÞò, åðéâåâáéþíåôáé.

"íá äÝóåé" êáé Üëëá ðïõ åß÷áí åðéêñáôÞóåé ôéò ðñïçãïýìåíåò äå-

ous decades. Simple homage features in women's magazines to

cooking recipes were replaced by numerous manuals and books

ãÝò ìáãåéñéêÞò Ýäùóáí ôç èÝóç ôïõò óôï ðëÞèïò åã÷åéñéäßùí êáé

about the Greek culinary culture; the world they created made

âéâëßùí ãéá ôïí åëëçíéêü ãáóôñïíïìéêü ðïëéôéóìü, êáé ç ðáãêü-

headlines and led to television shows.

Ï Êëáýäéïò Ãáëçíüò (ÐÝñãáìïò 129 ì.×. - Ñþìç 199 ì.×) Þôáí ï äåýôåñïò óðïõäáéüôåñïò éáôñüò ôçò áñ÷áéüôçôáò ìåôÜ ôïí ÉððïêñÜôç êáé ï ôåëåõôáßïò ÷ñïíéêÜ áðü üëïõò ôïõò óçìáíôéêïýò éáôñïýò ôïõ åëëçíïñùìáúêïý êüóìïõ.

êáåôßåò. Ôá ëéôÜ áöéåñþìáôá ôùí ãõíáéêåßùí ðåñéïäéêþí óå óõíôá-

Claudius Galenus (Pergamum 129 b.C. - Rome 199 A.D.) was the second most important physician of antiquity after Hippocrates and chronologically the last one of the significant physicians of the GrecoRoman world.

Ìáñßá êáé Íßêïò ØéëÜêçò, Ôá âüôáíá óôçí Êïõæßíá: ìáãåéñéêÞ ìå åðéëïãÝò áðü ôï öáñìáêåßï ôçò öýóçò, åêä. ÊáñìÜíùñ, ÇñÜêëåéï 2002, ó. 7.

Maria and Nikos Psilakis, Herbs in the Kitchen: cooking with choices from Nature's Pharmacy, Karmanor Publications, Irakleion 2002, p. 7.

Óôéò áñ÷Ýò ôéò äåêáåôßáò ôïõ '60, îåêßíçóå ìéá Ýñåõíá ôçò Ðáãêüóìéáò ÏñãÜíùóçò Õãåßáò, ìå óôü÷ï ôç ìåëÝôç ôùí äéáôñïöéêþí óõíçèåéþí, áíèñþðùí áðü 7 äéáöïñåôéêÝò ÷þñåò (ÅëëÜäá, Éôáëßá, Ãéïõãêïóëáâßá, Ïëëáíäßá, Öéíëáíäßá, ÇÐÁ êáé Éáðùíßá). ÄéÞñêåóå 30 ÷ñüíéá êáé ðÞñáí ìÝñïò ðåñßðïõ 13.000 Üôïìá çëéêßáò 40-59 åôþí. Ôá áðïôåëÝóìáôá áõôÞò ôçò Ýñåõíáò Ýäåéîáí üôé Üíèñùðïé ðïõ æïýóáí óôéò ìåóïãåéáêÝò ÷þñåò, êáé êõñßùò óôçí ÅëëÜäá, åìöÜíéæáí ôá ìéêñüôåñá ðïóïóôÜ èíçóéìüôçôáò áðü êáñêßíï êáé óôåöáíéáßá íüóï êáé åß÷áí ôïí ìåãáëýôåñï ìÝóï üñï æùÞò, óå ó÷Ýóç ìå ôïõò êáôïßêïõò ôùí Üëëùí ÷ùñþí. Ðñïóðáèþíôáò ïé åðéóôÞìïíåò íá áíáêáëýøïõí ôï ìõóôéêü, ïäçãÞèçêáí óôï óõìðÝñáóìá üôé ï éäéáßôåñïò êáé öõóéêüò ôñüðïò æùÞò ôïõò (åñãáóßá óôçí ýðáéèñï, áõîçìÝíç öõóéêÞ äñáóôçñéüôçôá) áëëÜ êáé ç áðëÞ êáé ëéôÞ äéáôñïöÞ ôïõò, ç ïðïßá Ýãéíå ðáãêïóìßùò ãíùóôÞ ùò ÌåóïãåéáêÞ ÄéáôñïöÞ, Þôáí ïé áéôßåò áõôïý ôïõ öáéíïìÝíïõ.

6 Ìáñßá êáé Íßêïò ØéëÜêçò, ÊñçôéêÞ ðáñáäïóéáêÞ êïõæßíá: ôï èáýìá ôçò êñçôéêÞò äéáôñïöÞò, åêä. ÊáñìÜíùñ, ÇñÜêëåéï 2001, ó.17.

Í. ØéëÜêçò, ËáúêÝò Ôåëåôïõñãßåò óôçí ÊñÞôç - Ýèéìá óôïí êýêëï ôïõ ÷ñüíïõ, åêä. ÊáñìÜíùñ, ÇñÜêëåéï 2005, ó.30.

Ì. ËáìðñÜêç - E. Akin, ÅëëÜäá êáé Ôïõñêßá óôï ßäéï ôñáðÝæé: ÃåõóôéêÞ ðåñéÞãçóç óôéò äýï ÷þñåò, åêä. ÅëëçíéêÜ ÃñÜììáôá, ÁèÞíá 2002, ó19.

8 M. Lambraki - E. Akin, Greece and Turkey at the same table: a culinary tour of the two countries, Ellinika Grammata Publications, Athens 2002, p.19.

Ìüëéò ìåôÜ ôï ôÝëïò ôïõ Â' Ðáãêïóìßïõ ÐïëÝìïõ, êáé áöïý

Just after the end of World War II, having already received the

åß÷å ðñïçãçèåß ç Ýëåõóç ôùí Ìéêñáóéáôþí ðñïóöýãùí, Üñ÷éóå íá

influx of Asia Minor refugees, the prestige of traditional cuisine did

áðïêáèßóôáôáé óôáäéáêÜ ôï ãüçôñï ôçò ðáñáäïóéáêÞò êïõæßíáò, ç

start to be restored; it was the arrival of the first tourist waves of

ïðïßá, ìå ôçí Üöéîç ôùí ðñþôùí ôïõñéóôéêþí êõìÜôùí óôç äåêá-

the 1960s which brought back to the same table tzatziki, imam-

åôßá ôïõ '60, èá ôïðïèåôÞóåé îáíÜ óôï ßäéï ôñáðÝæé ôï ôæáôæßêé, ôï

baildi and raki… Cookery books remembered terms such as 'tsi-

éìÜì ìðáúëíôß, ôá íôïëìáäÜêéá êáé ôç (Þ ôï) ñáêÞ (ñáêß)… Ïé ï-

garisma' (sautè-like frying), 'to take the smell of' (receive a touch

äçãïß ìáãåéñéêÞò îáíáèõìïýíôáé åêöñÜóåéò üðùò "ôóéãÜñéóìá",

of an aroma), 'to drink its water' (absorb excess liquid) instead of

"íá ðÜñåé ìéá ìõñïõäéÜ", "íá ðéåé ôï íåñü ôïõ", áíôß ãéá "ñüäéóìá",

óìéá äçìïóéïãñáößá ôïí ìåôÝöåñå óôçí ðñþôç óåëßäá ìå ôçëåï-

is considered an integral part of Greek culture and goes hand in

Ç ðáñáäïóéáêÞ ãáóôñïíïìßá óÞìåñá äéáíýåé ôçí åðï÷Þ ôçò

hand with tourism in an attempt to preserve our cultural tradition

áßãëçò ôçò. Èåùñïýìåíç ùò áíáðüóðáóôï êïììÜôé ôçò åëëçíéêÞò

as this is expressed through colours, flavours, aromas and hun-

êïõëôïýñáò, óõìðïñåýåôáé ìáæß ìå ôçí ôïõñéóôéêÞ áíÜðôõîç óôçí

dreds of combinations of Greek land products.

ðñïóðÜèåéá äéÜóùóçò ôçò ðïëéôéóôéêÞò ìáò êëçñïíïìéÜò üðùò åêöñÜæåôáé ìÝóá áðü ôá ÷ñþìáôá, ôá áñþìáôá êáé ôéò ãåýóåéò ôùí åêáôïíôÜäùí óõíäõáóìþí êáé ðñïúüíôùí ôçò åëëçíéêÞò ãçò.

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"Óôç ÷þñá ìáò ðéóôåýïõìå üôé ãéá íá ãßíåé ìéá êáëÞ óáëÜôá

"In our country, we believe that for a good salad, three people

÷ñåéÜæïíôáé ôñåéò Üíèñùðïé: Ýíáò ôñåëüò, Ýíáò ôóéãêïýíçò êáé

are needed: a mad person, a miser and a spendthrift: the

Ýíáò óðÜôáëïò. Ï ìåí óðÜôáëïò íá ñß÷íåé ôï åëáéüëáäï, ôï

spendthrift pours the olive oil, the miser the vinegar and the

ôóéãêïýíçò ôï îßäé êáé ï ôñåëüò íá ôçí áíáêáôþíåé!" (óåë. 74)

mad person mixes it!" (p. 74)

Í. ØéëÜêçò, ü.ð., 2005, ó.132

Maria and Nikos Psilakis, Traditional Cretan Cuisine: the wonderful Cretan diet, Karmanor Publications, Irakleion 2001, p.17. N. Psilakis, Folk Rituals on Crete - customs of the year cycle, Karmanor Publications, Irakleion 2005, p.30.

N. Psilakis, op.cit., 2005, p.132

Í. ØéëÜêçò, ü.ð., 2005, ó.156

N. Psilakis, op.cit., 2005, p.156

Í. ØéëÜêçò, ü.ð., 2005, ó.109

N. Psilakis op.cit., 2005, p.109

Í. ØéëÜêçò, ü.ð., 2005, ó.111

N. Psilakis, op.cit., 2005, p.111

N Tselementes, Cookery Guide, Athens 1951, 10th Edition, p. 19.

Í. ÔóåëåìåíôÝò, Ïäçãüò ìáãåéñéêÞò, åêä. Óáëßâåñïò, ÁèÞíá 1951, 10ç Ýêäïóç, ó.19.

In the beginning of the 1960s, a research study was launched by the World Health Organisation. The aim was to study dietary habits of people from 7 differenct (Greece, Italy, Yugoslavia, the Netherlands, Finland, the USA and Japan). The study lasted for 30 years and included around 13.000 aged 40-59 years. The results of this study showed that those who lived in Mediterranean countries - and particularly in Greece - presented lower mortality rates due to cancer and coronary disease and had the highest average life-expectancy, as compared to those who lived in other countries. In their attempt to discover what the secret was, scientists concluded that their particular and natural way of life (working outdoors, increased physical activity) as well as their simple and austere diet, which became known as the Mediterranean Diet, were the causes behind this phenomenon.

Ì. ËáìðñÜêç - E. Akin, ÅëëÜäá êáé Ôïõñêßá óôï ßäéï ôñáðÝæé: ÃåõóôéêÞ ðåñéÞãçóç óôéò äýï ÷þñåò, åêä. ÅëëçíéêÜ ÃñÜììáôá, ÁèÞíá 2002, ó.60.

waves of f lavour

êýìáôá ãåýóåùí

ðôéêÝò åêðïìðÝò êáé áöéåñþìáôá.

Traditional gastronomy is going through a glamorous period. It

Hygeia - the Goddess of Health; it symbolizes health, through proper diet, clean living conditions and a natural way of life. Health is usually depicted in an abundance of fruit, which was considered the ideal food for maintaining and restoring health, a fact confirmed by modern dietary science.

14 M. Lambraki - E. Akin, Greece and Turkey at the same table: a culinary tour of the two countries, Ellinika Grammata Publications, Athens 2002, p.60.

Éüíéá íçóéÜ Ï ôüðïò Ôá Éüíéá íçóéÜ, ìéá óõóôÜäá áðü ðëïýóéá íçóéÜ, ðñïéêéóìÝíá ìå öõóéêÝò ïìïñöéÝò êáé êáôáðñÜóéíá ôïðßá, Ý÷ïõí óõíïëéêÞ Ýêôáóç 2.307 ÷ëì. êáé âñßóêïíôáé êáôÜ ìÞêïò ôïõ Éïíßïõ ðåëÜãïõò óôï äõôéêüôåñï Üêñï ôçò ÅëëÜäáò. Áðïôåëïýóáí ðÜíôá ãÝöõñá åðéêïéíùíßáò ôçò çðåéñùôéêÞò ÅëëÜäáò ìå ôçí õðüëïéðç Åõñþðç êáé êáôåîï÷Þí ìå ôçí ÉôáëéêÞ ×åñóüíçóï. ÅðÜíù óôïõò áñ÷áßïõò äñüìïõò ôïõ åìðïñßïõ áãïñÝò ôçò ÁíáôïëÞò, ôçò ÌéêñÜò Áóßáò êáé ôçò Áéãýðôïõ êáé áõôü áðïôÝëåóå êßíçôñï ãéá üëïõò ôïõò êáôáêôçôÝò ôçò Äýóçò. ÍçóéÜ ðïõ óôçí ðëåéïíüôçôÜ ôïõò åßíáé ïñåéíÜ êáé çìéïñåéíÜ, ôüðïé üðïõ, óå áíôßèåóç ìå ôï ãõìíü ôïðßï ôïõ Áéãáßïõ, ôï ðåñéâÜëëïí ÷áñáêôçñßæåôáé áðü ðëïýóéá âëÜóôçóç, ðïëëÜ íåñÜ êáé ëéìíïèÜëáóóåò, ðïëëÜ êáé åíäéáöÝñïíôá ãåùëïãéêÜ öáéíüìåíá, óçìáíôéêïýò âéüôïðïõò êáé óðÜíéá ÷ëùñßäá êáé ðáíßäá. ÍçóéÜ ìå ðëïýóéá éóôïñßá ðïõ ÷Üíåôáé óôï âÜèïò ôïõ ÷ñüíïõ, áêïëïýèçóáí êïéíÞ ðïñåßá áíåîÜñôçôá áðü ôçí êõñßùò ÅëëÜäá ôá ôåëåõôáßá 800 ÷ñüíéá êáé äåí õðÞñîáí ìÝñïò ôçò ÏèùìáíéêÞò Áõôïêñáôïñßáò, ïýôå Ýæçóáí ôçí ôïõñêïêñáôßá. H åíåôéêÞ êáôï÷Þ êáé Üëëåò ôïõò óå êÜèå Ýêöñáóç ôçò æùÞò ôùí ÅðôáíÞóéùí: ôéò ôÝ÷íåò êáé ôá ãñÜììáôá, ôçí áñ÷éôåêôïíéêÞ, ôç ìïõóéêÞ, ôï èÝáôñï, ôç ãëþóóá, ôá Þèç êáé ôá Ýèéìá, áëëÜ êõñßùò ôïí êáèçìåñéíü ôñüðï æùÞò êáé öõóéêÜ ôç ãáóôñïíïìßá. Ç åðôáíçóéáêÞ êïõæßíá âßùóå óå üëï ôçò ôï ìåãáëåßï ôï ðñïíüìéï íá âñßóêåôáé óôï êÝíôñï ôùí ðïëéôéóìéêþí êáé åìðïñéêþí áíôáëëáãþí. ¾óôåñá áðü 400 ÷ñüíéá åíåôéêÞò êáôï÷Þò åßíáé ó÷åäüí áíáìåíüìåíï íá äéáêñßíåé êáíåßò ôç óöñáãßäá áëëÜ êáé ôç ãåýóç êáé ôá õëéêÜ ôçò äõôéêïåõñùðáúêÞò êïõæßíáò óôéò óõíôáãÝò êáé ôá öáãçôÜ ôùí íçóéþí êáé ôçí åðßäñáóç óôéò ãáóôñïíïìéêÝò óõíÞèåéåò ôùí êáôïßêùí. ÌåôÜ áðü ôüóïõò áéþíåò ôá ïíüìáôá ôùí öáãçôþí áëëÜ êáé ï ôñüðïò ðáñáóêåõÞò ðáñáìÝíåé ó÷åäüí ßäéïò ìå ôçí åðï÷Þ ôçò åíåôïêñáôßáò. ¸ôóé êáé

- waves of f lavour

ìéêñüôåñåò, ü÷é üìùò óçìáíôéêüôåñåò, ðåñßïäïé ñùóéêÞò, áããëéêÞò êáé ãáëëéêÞò êõñéáñ÷ßáò, åðçñÝáóáí êáé Üöçóáí áíåîßôçëá ôç óöñáãßäá

the ionian islands

ìåôáîý Éôáëßáò êáé ÁíáôïëÞò ðñüóöåñáí äßïäï ðñïò ôá ëéìÜíéá üðïõ ôá êáñáâÜíéá îåöüñôùíáí ôïõò èçóáõñïýò ôïõò áðü ôéò ðëïýóéåò

óÞìåñá óõíáíôÜìå óôï åðôáíçóéáêü ôñáðÝæé ìðïõñäÝôï, óïöñßôï, óïöéãëÜäé, ìðïõëÝíôá, ìÜíôïëåò, óáâïýñï Þ óáâüñï, ðáóôéôóÜäá, ðïëðåôüíå êáé ðïëëÜ Üëëá. Áêüìç êáé ôá êñáóéÜ äéáôçñïýí éôáëéêÜ ïíüìáôá üðùò ç îáêïõóôÞ ðïéêéëßá Ñïìðüëá, ðïõ ðñïÞëèå áðü ôéò ðëáãéÝò ôïõ Öñßïõëé êáé åßíáé ðñïúüí Ðñïóôáôåõüìåíçò Ïíïìáóßáò ÐñïÝëåõóçò, Â.Ä. ôçò Âåíåôßáò, Þ ôï Verdea, ðïõ ðÞñå ôï üíïìÜ ôïõ áðü Ýíá ìåóáéùíéêü êñáóß ôçò ÔïóêÜíçò. ÐïëëÜ áðü ôá õëéêÜ ðïõ ÷ñçóéìïðïéïýíôáé åäþ åéóÞ÷èçóáí áðü ôïõò äéÜöïñïõò êáôáêôçôÝò, êõñßùò ôïõò Âåíåôïýò, êáé åíóùìáôþèçêáí óôçí êáèçìåñéíÞ äéáôñïöÞ ôùí êáôïßêùí. Ïé Âåíåôïß Ýöåñáí ôï êýñéï ëá÷áíéêü ôïõ 'ÍÝïõ Êüóìïõ', ôçí íôïìÜôá, üðùò åðßóçò ôéò ðéðåñéÝò, ôá öáóüëéá, ôï êáëáìðüêé, ôçí êïëïêýèá, ôï ìðñüêïëï, ðïõ êáëëéåñãÞèçêå ãéá ðñþôç öïñÜ óôçí Êáëáâñßá, ôá êßôñá, ôá ìáêáñüíéá, ðïõ áñ÷éêÜ åéóÞãáãå ï ÌÜñêï Ðüëï áðü ôçí Êßíá, ôïí êáöÝ, ôç óïêïëÜôá êáé ðïëëÜ Üëëá. ÊáôÜ ôçí ðåñßïäï ôçò âåíåôïêñáôßáò, ï äüãçò (÷ñçóéìïðïéþíôáò ðëÜãéá ìÝóá) ðñïóÝöåñå äþäåêá ÷ñõóÜ íïìßóìáôá ãéá êÜèå åêáôü êáéíïýñãéá åëáéüäåíôñá - óõìâÜëëïíôáò óôï íá áíáðôõ÷èåß ç êáëëéÝñãåéá ôçò åëéÜò óå üëá ôá íçóéÜ åéò âÜñïò ôçò óéôïêáëëéÝñãåéáò êáé ôùí áìðåëéþí. Áñãüôåñá, óôç ÆÜêõíèï êáé ôçí ÊåöáëïíéÜ åðáíåéóÞãáãå ôçí êáëëéÝñãåéá ôçò óôáößäáò, áðü ôçí ïðïßá ïé Âåíåôïß êÝñäéæáí ðïëý ÷ñõóÜöé. Ïé ÃÜëëïé Ýöåñáí óôá Éüíéá íçóéÜ áãñïôéêÜ ðñïúüíôá üðùò ôçí ðáôÜôá êáé ôç ãáëïðïýëá, áëëÜ êáé íÝåò ãåùñãéêÝò ôå÷íéêÝò. Ïé ¢ããëïé Ýöåñáí ôá ðïñôïêÜëéá Merlin, öýôåøáí ëá÷áíüêçðïõò, åíþ Üöçóáí ðßóù ôïõò ôçí áãÜðç ãéá ôçí ôæßíôåñ ìðßñá êáé ôç âñåôáíéêÞ ðïõôßãêá. ¼óï ãéá ôç ÑùìáúêÞ Áõôïêñáôïñßá, áðïìåéíÜñé ôçò åßíáé ôá ãëõêüîéíá ðéÜôá, ðïõ óõíäõÜæïõí ôï îßäé êáé ôéò óôáößäåò.

Ionian Islands The land

These islands have a rich history lost in the depths of time, and they have followed a common course, independent of that of mainland Greece for the last 800 years: they were never part of the Ottoman Empire, nor did they live under Turkish occupation. Venetian occupation and other shorter, not as important, periods of Russian, English and French dominance, influenced their culture and left indelible marks on every expressions of life in the Ionian islands: arts and letters, architecture, music, theatre, language, customs and traditions; mainly, however, on daily life and, of course, Ionian island cuisine experienced to the fullest the privilege of being at the centre of cultural and commercial exchanges. After 400 years of Venetian occupation, it is almost expected for one to make out the traces, flavours and ingredients of Western European cuisine in the recipes and dishes of the islands, and its effects on the culinary customs of island inhabitants. After so many centuries, the names of dishes and the way they are prepared are almost identical to those of Venetian times. Thus, to this day, at the table of Ionian islanders, we encounter burdeto, sofrito, sofigladi, bulenta, mandoles, savouro or savoro, pastitsada, polpetone, and many other dishes. Even the wines retain Italian names, such as the famous Robola variety, which came from the slopes of Friouli which is a Designation of Origin (PDO), from North-western Venice, or Verdea, which took its name from a medieval Tuscany wine.

- waves of f lavour

gastronomy.

the ionian islands

The Ionian Islands, a collection of rich islands, endowed with natural beauty and vivid green scenery, cover a total area of 2,037 km. and run the length of the Ionian Sea at the Western most point of Greece. They have always been a bridge between mainland Greece and the rest of Europe, especially the Italian peninsula. On the ancient trade routes between Italy and the East, they offered channels to the harbours where caravans used to unload their treasures from the rich markets of the East, Asia Minor and Egypt, and this provided a motive to all their conquerors from the West. These islands are mostly mountainous or semi-mountainous, contrasting the stark landscape of the Aegean islands. They are characterised by lush vegetation, lots of bodies of water and lagoons, many interesting geological phenomena, important habitats, and rare flora and fauna.

Many of the ingredients used in cooking were introduced by various conquerors, mainly Venetian, and were incorporated into the daily diet of local people. The Venetians brought the main vegetable of the "New World", the tomato, as well as peppers, beans, corn, pumpkins, broccoli, which were cultivated for the first time ever in Calabria, citron trees, spaghetti, initially imported by Marco Polo from China, coffee, chocolate and many others. During the Venetian rule, the doge, using crooked means offered 12 gold coins for every 100 olive trees planted - thus contributing to the development of olive tree cultivation on all the islands at the expense of wheat and vine cultivation. Later, on Zakynthos (Zante) and Cephallonia, he reintroduced the cultivation of raisin grapes, which earned the Venetians heaps of gold. The French brought to the Ionian islands many agricultural products, such as potatoes and turkeys, as well as new cultivation techniques. The English brought Merlin oranges, they planted kitchen gardens, and they left behind a love for ginger beer and British pudding. As far as the Roman Empire is concerned, its mark may be traced in sweet and sour dishes, which combine raisins and vinegar.

Óå äýóêïëåò ðåñéüäïõò, üðùò ðïëÝìïõò, óåéóìïýò êáé ðõñêáãéÝò,

During harsh times, such as wars, earthquakes or fires, the islanders

ïé ÅðôáíÞóéïé áíáãêÜóôçêáí íá óôñáöïýí óôç öýóç ãéá ôçí ôñïöÞ êáé

turned to nature for their food and survival, as they could not get hold

ôçí åðéâßùóÞ ôïõò, êáèþò äåí ìðïñïýóáí íá ðñïìçèåõôïýí êñÝáò

of meat but a few times a year. They poured into the fields in search

The fate and development of the islands was influenced more by

ðáñÜ ëßãåò öïñÝò ôï ÷ñüíï. Îå÷ýíïíôáí óôá ÷ùñÜöéá ãéá Üãñéá ÷üñ-

of wild forest greens or wild mushrooms; on the rocks near the sea

their geographic location rather than by their fertility. However, the

ôá, Üãñéá ìáíéôÜñéá, óôá âñÜ÷éá êïíôÜ óôéò áêôÝò Ýâñéóêáí âëáóôïýò

they found capers and Samphire (Kritamos - Crithmum maritime), which

geomorphology of the Ionian Islands, with their fertile land, their many

êÜðáñçò êáé êñßôáìï, ôï ïðïßï Ýêáíáí ôïõñóß, åíþ ìÝóá óôç èÜëáóóá

they pickled, while they searched for edible seaweed in the sea. Island

plains and ample fresh water, transforms them into a flowering para-

áíáæçôïýóáí öáãþóéìá öýêéá. Ç öáíôáóßá êáé ç åöåõñåôéêüôçôá ôùí

women's imagination and ingenuity contributed to the invention of dif-

dise, even in their most barren parts, while it has allowed for the

ãõíáéêþí óõíÝâáëå óôçí åðéíüçóç äéáöïñåôéêþí ôñüðùí ìáãåéñÝìá-

ferent cooking methods for vegetables and wild forest greens, which

development of agriculture through many different types of crops.

ôïò ôùí ëá÷áíéêþí êáé ÷üñôùí, ðïõ áðïôåëïýóáí ôç âáóéêÞ äéáôñïöÞ

were the main ingredients of their diet and a key to a tasty and varied

The rocky porous limestone terrain, combined with the climate,

êáé Þôáí ôï êëåéäß ãéá ìéá íüóôéìç êáé ìå ðïéêéëßá êïõæßíá. ¸ôóé ðñïÝêõ-

cuisine. Thus, dishes such as mammi or mammitsa came about, when a

which blends spring showers with warm summers and sea breezes,

øáí öáãçôÜ üðùò ôï ìáììß Þ ìáììßôóá, üôáí óôï ôóéãáñéóìÝíï êñåì-

handful of wheat flour and raisins are added to sautèed onions, roast

favour viticulture to produce tasty wine and raisins. The golden colour

ìýäé ðñïóôßèåôáé ìéá ÷ïýöôá óéôÜëåõñï êáé ëßãåò óôáößäåò, ôá øçôÜ ëá-

vegetables, also known as phtochofago [literally: 'food of the poor'],

of the olives attracts one's eyes, as on many islands olive cultivation

÷áíéêÜ ãíùóôÜ êáé ùò öôù÷üöáãï, ôá ôóéãáñéóìÝíá ÷üñôá, ôï ôïõñëïý

sautèed wild forest greens, tourlou and litsa, a mixture of flour, salt and

was the main occupation of the locals for many years; several islands

áëëÜ êáé ç ëßôóá, Ýíá ìåßãìá áðü áëåýñé, áëÜôé êáé íåñü ôçãáíéóìÝíï

water, fried in olive oil and served sprinkled with sugar, fried sweet

are, in fact, vast olive groves. Climate conditions and the mineral con-

óôï åëáéüëáäï óåñâéñéóìÝíï ìå ðáóðáëéóìÝíç æÜ÷áñç, ç ôçãáíéôÞ

potatoes served sprinkled with sugar and cinnamon, known as the most

tent of the soil are the reasons behind the high quality, full flavoured

ãëõêïðáôÜôá ðáóðáëéóìÝíç ìå æÜ÷áñç êáé êáíÝëá, ãíùóôü ùò ôï ôá-

humble of desserts, fruits cooked in elaborate ways and put into little

local olive oil. Also, rocky terrain favours the cultivation of pulses,

ðåéíüôåñï ôùí ãëõêþí, ôá öñïýôá ðïõ ìáãåéñåýôçêáí ìå ðåñßôå÷íï

glass jars as preserves and numerous others.

making Lefkada the "lentil mother" of Greece.

ôñüðï, ìðÞêáí óôá ãõÜëéíá âáæÜêéá êáé Ýãéíáí ãëõêü ôïõ êïõôáëéïý, êáé

The barren, rough land of Cythera and Ithaca forced their population to turn to the sea for their livelihood and the cuisine of those

ðïëëÜ Üëëá.

In older times the preservation of food was a concern mainly of the people living in the poorer areas. That is why a main part of their diet

Ôá ðáëáéüôåñá ÷ñüíéá ç óõíôÞñçóç ôùí ôñïöþí áðïôåëïýóå âá-

was savouro. This is a special way to cook and preserve fish and vegeta-

óéêü ìÝëçìá êõñßùò ôùí êáôïßêùí ðïõ æïýóáí óôéò öôù÷üôåñåò ðåñéï-

bles in vinegar, olive oil, salt, rosemary and capers. Food was also pre-

On Corfu, the island's fertile soil and abundant running water and

÷Ýò. Ãé' áõôü êé Ýíá âáóéêü óôïé÷åßï ôçò äéáôñïöÞò ôïõò áðïôåëïýóå

served using rock salt, which was abundant in salt marshes (dried fish

mild climate created perfect conditions for the cultivation of the small

ôï óáâïýñï. Ðñüêåéôáé ãéá Ýíáí åéäéêü ôñüðï ìáãåéñÝìáôïò êáé óõíôÞ-

on layers of salt), as well as through sun drying, such as sun dried toma-

sensitive citrus fruit - cumquat - which is a variety of a small Chinese

ñçóçò ôùí øáñéþí êáé ðïëëþí ëá÷áíéêþí óå îßäé, ëÜäé, áëÜôé ìå äåíôñï-

toes, peppers etc.

orange used for liqueurs and preserves. Its vivid orange colour peers

ëßâáíï êáé êÜðáñç. Åðßóçò, ç óõíôÞñçóç ôùí ôñïöþí ãéíüôáí êáé ìå

The herbs that grow in abundance in the virginal natural setting of

through shop windows or attracts passers by to outdoor shop coun-

÷ïíôñü áëÜôé, ðïõ ðáñÞãáí óå áöèïíßá ïé áëõêÝò (øÜñéá îåñÜ óå

the islands, such as oregano, thyme and many others, are used in cook-

ters.

óôñþìáôá áëáôéïý) áëëÜ êáé ìå ôï óôÝãíùìá óôïí Þëéï (ëéáóôÝò íôï-

ing to give a special aroma or to enhance flavour in various dishes.

islands is rich in fish and seafood.

Zakynthos (Zante), despite 2/3 of the island being mountainous,

ìÜôåò, ðéðåñéÝò ê.Ü.).

During periods of great poverty, an envied source of food came

is very fertile thanks to high rainfall and many days of sunshine. The

Ôá âüôáíá ðïõ öõôñþíïõí óå áöèïíßá óôï ðáñèÝíï öõóéêü ôï-

from hunting, since the islands also possess rich fauna. Different species

island's most famous products are its olive oil, which has been char-

ðßï ôùí íçóéþí, üðùò ç ñßãáíç, ôï èõìÜñé êáé ðïëëÜ Üëëá, ÷ñçóéìï-

of birds that are trapped in the air with the use of nets, when there

acterized as a product of Protected Geographical Indications (PGI)

ðïéïýíôáé óôç ìáãåéñéêÞ ãéá íá äþóïõí îå÷ùñéóôü Üñùìá êáé íá äç-

were no explosives, as well as rabbits, were cooked in various ways and

and raisins, which have been characterized as products of Protected

ìéïõñãÞóïõí éäéáßôåñç ãåýóç óôá öáãçôÜ.

various combinations, replacing other sources of meat, which was a lux-

Designation of Origin (PDO), ladotyri (oil cheese) and grapes, which

Óå ðåñéüäïõò ìåãÜëçò öôþ÷éáò, áîéïæÞëåõôç ôñïöÞ áðïôåëïýóå

produce excellent local wines (Verdea & Avgoustiates). We must not,

ôï êõíÞãé, ìéá ðïõ ôá íçóéÜ äéÝèåôáí êáé áêüìç äéáèÝôïõí ðëïýóéá ðá-

however, leave out the Zacynthian water onion, which enriches sal-

íßäá. ÄéÜöïñá åßäç ðïõëéþí ðïõ ðáãéäåýïíôáí ìå äß÷ôõá óôïí áÝñá,

ads with its mild flavour and Zacynthian melons, the aroma of which

üôáí äåí õðÞñ÷áí åêñçêôéêÝò ýëåò, áëëÜ êáé ëáãïß ìáãåéñåýïíôáí ìå

charms even the most difficult gourmet.

äéÜöïñïõò ôñüðïõò êáé óõíäõáóìïýò õëéêþí áíôéêáèéóôþíôáò ôï êñÝáò, ðïõ áðïôåëïýóå åßäïò ðïëõôåëåßáò.

- waves of f lavour

Ç ìïßñá êáé ç áíÜðôõîç ôùí íçóéþí åðçñåÜóôçêáí ðåñéóóüôåñï áðü ôç ãåùãñáöéêÞ ôïõò èÝóç ðáñÜ áðü ôç ãïíéìüôçôÜ ôïõò. Ç ãåùìïñöïëïãßá ùóôüóï ôùí Éïíßùí ÍÞóùí ìå ôá åýöïñá êáé ãüíéìá åäÜöç, ôéò ðïëëÝò ðåäéÜäåò êáé ôá Üöèïíá íåñÜ ìåôáôñÝðåé ôá íçóéÜ óå Ýíáí åðßãåéï áíèéóìÝíï ðáñÜäåéóï, áêüìç êáé óôá ðéï Üãïíá ìÝñç, åíþ åðÝôñåøå ôçí áíÜðôõîç ôçò ãåùñãßáò ìå ðïëëÝò äéáöïñåôéêÝò êáëëéÝñãåéåò. Ôá âñá÷þäç åäÜöç, ãåìÜôá áðü ôïí ðïñþäç áóâåóôüëéèï, óå óõíäõáóìü ìå ôï êëßìá, ðïõ óõíäõÜæåé ôéò áíïéîéÜôéêåò âñï÷Ýò ìå ôá æåóôÜ êáëïêáßñéá êáé ôéò èáëÜóóéåò áýñåò, Ýäùóáí ôç äõíáôüôçôá íá êáëëéåñãçèïýí áìðÝëéá áðü ôá ïðïßá ðáñÜãåôáé åýãåõóôï åîáéñåôéêü êñáóß êáé óôáößäá. Ôï ÷ñõóáöÝíéï ÷ñþìá áðü ôéò åëéÝò ìáãíçôßæåé ôï âëÝììá, êáèþò óå ðïëëÜ íçóéÜ ç åëáéïêáëëéÝñãåéá Þôáí ç êýñéá áó÷ïëßá ôùí êáôïßêùí ãéá ðïëëÜ ÷ñüíéá êáé ðïëëÜ áðü áõôÜ åß÷áí ìåôáôñáðåß óå áðÝñáíôïõò åëáéþíåò. Ïé êëéìáôïëïãéêÝò óõíèÞêåò êáé ôá ìåôáëëéêÜ óôïé÷åßá ôïõ åäÜöïõò åßíáé ôá áßôéá ôïõ ãåõóôéêïý êáé ðïéïôéêïý åëáéïëÜäïõ. Åðßóçò óôá âñá÷þäç åäÜöç åõäïêéìïýí ôá üóðñéá, ìå ôç ËåõêÜäá íá áðïôåëåß ôç "ìÜíá" ôçò öáêÞò óôçí ÅëëÜäá. Ç Üãïíç êáé ôñá÷éÜ ãç ôùí ÊõèÞñùí êáé ôçò ÉèÜêçò áíÜãêáóå ôïí ðëçèõóìü ôïõò íá óôñáöåß óôç èÜëáóóá ãéá íá åðéâéþóåé êáé Ýôóé ç êïõæßíá ôùí íçóéþí áõôþí åßíáé ðéï ðëïýóéá óå øÜñéá êáé èáëáóóéíÜ. Óôçí ÊÝñêõñá ôï ãüíéìï Ýäáöïò ôïõ íçóéïý, ôï Üöèïíï ôñå÷ïýìåíï íåñü êáé ôï Þðéï êëßìá äçìéïýñãçóáí ôéò êáôÜëëçëåò óõíèÞêåò ãéá ôçí êáëëéÝñãåéá ôïõ åõáßóèçôïõ ìéêñïý åóðåñéäïåéäïýò "êïõìêïõÜô", ðïõ åßíáé ìéá ðïéêéëßá ìéêñïý êéíÝæéêïõ ðïñôïêáëéïý êáé ÷ñçóéìïðïéåßôáé ãéá ôç äçìéïõñãßá ëéêÝñ êáé ãëõêïý êïõôáëéïý. Ôï æùçñü ðïñôïêáëß ôïõ ÷ñþìá ðïõ ðñïâÜëëåé ìÝóá áðü ôéò âéôñßíåò ôùí ìáãáæéþí Þ Ýîù óôïõò ðÜãêïõò êåíôñßæåé ôá âëÝììáôá ôùí ðåñáóôéêþí. Ç ÆÜêõíèïò, ðáñüëï ðïõ ôá 2/3 ôïõ åäÜöïõò ôçò åßíáé ïñåéíü, åßíáé ðïëý åýöïñç, ÷Üñç óôéò ðïëëÝò âñï÷ïðôþóåéò êáé ôç ìåãÜëç çëéïöÜíåéá. ÖçìéóìÝíá ðñïúüíôá ôïõ íçóéïý åßíáé ôï åëáéüëáäï, ðïõ Ý÷åé ÷áñáêôçñéóôåß ùò Ð.Ã.Å., ç óôáößäá, ç ïðïßá Ý÷åé ïíïìáóßá Ð.Ï.Ð., ôï ëáäïôýñé êáé ôá óôáöýëéá, áðü ôá ïðïßá ðáñÜãïíôáé åîáéñåôéêÜ ôïðéêÜ êñáóéÜ (ÂåñíôÝá & ÁõãïõóôéÜôçò). Äåí ðñÝðåé, ùóôüóï, íá ðáñáëåßøïõìå ôï æáêõíèéíü íåñïêñÝììõäï, ðïõ ìå ôçí Þðéá ãåýóç ôïõ åìðëïõôßæåé ôéò óáëÜôåò, êáé ôï æáêõíèéíü ðåðüíé, ðïõ ìå ôï ÜñùìÜ ôïõ óõíåðáßñíåé êáé ôïí ðéï äýóêïëï ãåõóéãíþóôç.

Nature on your... plate

Islands with such rich flora could not but produce honey and stock farming products.

the ionian islands

éüíéá íçóéÜ - êýìáôá ãåýóåùí

Öýóç êáé ôïðßï óôï… ðéÜôï

ÍçóéÜ ìå ôüóï ðëïýóéá ÷ëùñßäá äåí èá ìðïñïýóáí íá ìçí ðáñÜãïõí ìÝëé áëëÜ êáé êôçíïôñïöéêÜ ðñïúüíôá.

ury.

éüíéá íçóéÜ - êýìáôá ãåýóåùí

Ç ãáëáæïðñÜóéíç öõóéêÞ ïìïñöéÜ ôùí Éüíéùí Íçóéþí, ôçò ÊÝñêõñáò, ôùí Ðáîþí êáé ôùí Áíôßðáîùí, ôçò ÊåöáëïíéÜò, ôçò ÉèÜêçò, ôçò Æáêýíèïõ êáé ôçò ËåõêÜäáò óõìðëçñþíåôáé áñìïíéêÜ ìå ôéò åîáßóéåò ãåýóåéò ôçò êïõæßíáò ôïõò. Ìéáò êïõæßíáò åìöáíþò åðçñåáóìÝíçò áðü ôïõò Åíåôïýò, ðïõ, áðï÷ùñþíôáò, Üöçóáí ðßóù ôïõò ôá ðáñáäïóéáêÜ ìõóôéêÜ ôïõò, ðñïóöÝñïíôáò Ýíá ðëÞèïò ãáóôñïíïìéêþí áðïëáýóåùí. Ç íïóôéìéÜ ôçò óôçñßæåôáé óôï ìåñÜêé ôùí áíèñþðùí, óôïõò ðñùôüôõðïõò óõíäõáóìïýò ôùí åîáéñåôéêÞò ðïéüôçôáò õëéêþí êáé óôçí áãíüôçôá ôùí ôïðéêþí ðñïúüíôùí ìåôáîý ôùí ïðïßùí îå÷ùñßæïõí ôá ôõñéÜ (êåñêõñáßéêç êáé æáêõíèéíÞ ãñáâéÝñá êáé ðéêÜíôéêï ëáäïôýñé, êåöáëïíßôéêç âáñåëßóéá öÝôá ê.Ü.).

The aquamarine natural beauty of the Ionian Islands, Corfu, Paxoi and Antipaxoi, Cephallonia, Ithaca, Zakynthos and Lefkada, is harmoniously complimented by the exquisite flavours of their cuisine, which is evidently influenced by the Venetians, who, in leaving, left behind their traditional secrets, providing a plethora of culinary delights. Their tasty flavours are based on the pride and love for cooking of local inhabitants, and are based on original combinations and the excellent quality and purity of local ingredients, among which cheeses stand out (Corfu and Zakynthos gruyere and spicy ladotyri, Cephallonia barrel aged feta cheese etc.).

ÊÝñêõñá - Ðáîïß - Áíôßðáîïé

Corfu - Paxoi - Antipaxoi

Ãéá íá áíáêáëýøåôå îå÷ùñéóôÝò ãåýóåéò ôçò åðôáíçóéáêÞò êïõæßíáò, äïêéìÜóôå… óôçí ÊÝñêõñá, ôï óïöñßôï, ìéá ìåßîç áðü ôï éôáëéêü óïöñßôï êáé ôçí áããëéêÞ ìáóðáôÜôá (=ðáôÜôá ðïõñÝ). ÁëëÜ, ôï óÞìá êáôáôåèÝí ôçò ÊÝñêõñáò åßíáé ç ðáóôéôóÜäá (êüêïñáò Þ ìïó÷Üñé ìáãåéñåìÝíá ìå Üöèïíá óêüñäá êáé ìðá÷áñéêÜ êáé âñáóìÝíá ìå ðëïýóéá óÜëôóá íôïìÜôáò, ðïõ óõíïäåýïíôáé ìå ÷ïíôñÜ ìáêáñüíéá Þ ôáãéáäÝëá-÷õëïðßôåò). Ç ôïðéêÞ êåñêõñáúêÞ êïõæßíá áðïôåëåß Ýíá ÷áñáêôçñéóôéêü ìåßãìá ìåóïãåéáêÞò äéáôñïöÞò êáé Ý÷åé óõìðåñéëçöèåß óôçí Ýñåõíá áìåñéêáíéêïý ðáíåðéóôçìßïõ ãéá ôç ìåóïãåéáêÞ äßáéôá. Ìå åðéññïÝò áðü ôçí Éôáëßá, ôá ÂáëêÜíéá, ôçí Áããëßá êáé ìå âÜóç ôçí ôïðéêÞ ðáñáäïóéáêÞ êïõæßíá, ïé Êåñêõñáßïé ìáãåéñåýïõí ìå ìåñÜêé. Ôéìïýí éäéáßôåñá ôï êüêêéíï ðéðÝñé (ðÜðñéêá), ôï ìáýñï ðéðÝñé ("âåíÝôéêï" ëüãù ðñïÝëåõóçò) ôï óêüñäï, ôá êñåììýäéá, ôï ìáúíôáíü, ôçí ðáôÜôá êáé öõóéêÜ åëáéüëáäï. Ç êåñêõñáúêÞ êïõæßíá, êáé êõñßùò åêåßíç ôçò õðáßèñïõ, ðåñéëáìâÜíåé õëéêÜ êáé óõíôáãÝò ðïëý áðëÝò ðïõ óßãïõñá Ý÷ïõí ôéò ñßæåò ôïõò óôçí áñ÷áßá ÅëëÜäá êáé ôç ñùìáúêÞ êïõæßíá. ÌåñéêÜ áðü áõôÜ åßíáé ç óõêïìáÀäá, óýêá îåñÜ øéëïêïììÝíá êáé æõìùìÝíá ìå ìïó÷ïêÜñõäï, ðéðÝñé, ãáñßöáëá, êáíÝëá, ìÜñáèï, ïýæï, áìýãäáëá êáé êáñýäéá, áëëÜ êáé ç ñéãáíÜäá, Ýíá öáãçôü ôùí öôù÷þí ÷ùñéêþí üðïõ ìáýñï øùìß, øçìÝíï Þ ü÷é, óåñâßñåôáé ìå åëáéüëáäï, ñßãáíç, áëÜôé êáé îßäé. Ç íüôéá ÊÝñêõñá, ðïõ áíÝêáèåí åß÷å äéáóõíäÝóåéò ìå ôçí ¹ðåéñï, åêôñÝöåé êïðÜäéá áéãïðñïâÜôùí êáé Ý÷åé áíáðôýîåé óçìáíôéêÜ ôïí ôïìÝá ôçò ôõñïêïìßáò ôçò. ×áñáêôçñéóôéêü åßíáé ôï ðåñßöçìï ëáäïôýñé ðïõ ðáñáóêåõÜæåôáé óôçí ðåñéï÷Þ ôçò Ëåõêßììçò. ¢ëëï ôõðéêü öáãçôü ôçò Ëåõêßììçò åßíáé ôï ôóïõêÜëé (ìå üóðñéá) ðïõ åôïßìáæáí ïé íïéêïêõñÝò üôáí ôåëåßùíáí ôçò äïõëåéÝò ôïõò, äéüôé áðáéôåß ðïëý ÷ñüíï ãéá íá ðáñáóêåõáóôåß, ôï íïóôéìüôáôï ôóéãáñÝëé, ðïõ ðåñéëáìâÜíåé ðåñßðïõ 12 äéáöïñåôéêÜ ÷üñôá, êáé ôá ïíïìáóôÜ ðáóôÜ åäÝóìáôá, ðïõ ðáñáóêåõÜæïíôáí ãéá ëüãïõò äéáôÞñçóçò ìå ðïëý áëÜôé áðü ôéò áëõêÝò êáé ôá ÷ñçóéìïðïéïýóáí ùò ôñáôÜñéóìá óå üëç ôç äéÜñêåéá ôïõ ÷åéìþíá.

To discover the unique flavours of Ionian Island cuisine, try... on Corfu, the sofrito, a mixture of Italian sofrito and English maspatata (mashed potatoes). But the trademark dish of Corfu is pastitsada (rooster or veal cooked in plenty of garlic and spices, boiled in rich tomato sauce, accompanied by thick pasta or tagliatelle/noodles. Local Corfu cuisine is a typical mixture of the Mediterranean diet and has been included in the research study undertaken by an American University as regards to the Mediterranean diet. With influences from Italy, the Balkans, England and based on traditional local cuisine, the people of Corfu cook with pride and love. They have a special preference for sweet red pepper (paprika), black pepper ("Venetian" due to its origin), garlic, onions, parsley, potatoes and, of course, olive oil. The cuisine of Corfu, especially in its rural areas, includes ingredients and recipes that are very simple, which certainly have their roots in ancient Greek and Roman cuisine. Some of these are sykomaida, dried figs, finely chopped and mixed in dough with nutmeg, pepper, clove, cinnamon, fennel, ouzo, almonds and walnuts, as well as riganada, a dish of poor villagers: brown bread - toasted or not - is served with olive oil, oregano, salt and vinegar. Southern Corfu, which has always had connections to Epirus, keeps flocks of goats and sheep and has significantly developed its cheese making. Typical of the area is the renowned ladotyri, which is produced in the district of Leukimme. Other typical dishes of Leukimmi are the tsoukali (pulses stew) which housewives prepared after they were finished with household chores as it requires a lot of preparation time, the delicious tsigareli, which includes about 12 different herbs, and the well known salted dishes, which were made for preservation reasons with lots of salt collected from the salt marshes; these were used as tratarisma (snacks to treat guests) throughout the winter.

Óôç íüôéá ÊÝñêõñá, óôçí ðåñéï÷Þ ôçò ëßìíçò Êïññéóßùí, ç êïõæßíá êõñéáñ÷åßôáé áðü ãåýóåéò ëéìíáßåò, üðùò ÷Ýëéá ìðïõñäÝôï, êÝöáëïò biancko, ãáñßäåò øéëÝò, êáâïýñéá êáé áõãïôÜñá÷ï. ¼óï ãéá ôá ãëõêÜ, êáé ìüíï áðü ôá ïíüìáôá ìðïñïýìå íá äéáêñßíïõìå ôç âåíåôóéÜíéêç åðéññïÞ: ìðéáêÝíôá (Ýíá ãëõêü ìå áìýãäáëï Üóðñï êáé ìáíôáñßíé), ñïæÜäá (Ýíá åßäïò êñÝìáò), ìÜíôïëåò (áìýãäáëá óôç æÜ÷áñç), ðáóôáöñüëåò (áëåýñé, æÜ÷áñç, âïýôõñï, áõãü, êïíéÜê, âáíßëéá), ôáñôÝëëåò, êáñáìÝëéá (æá÷áñùìÝíá öñïýôá), öïõãÜôóåò (áëåýñé, âïýôõñï, æÜ÷áñç, áõãÜ ìå æõìùìÝíç ðÜóôá) ê.Ü. ¢ëëï ÷áñáêôçñéóôéêü êåñêõñáúêü ãëýêéóìá åßíáé ôï ãëõêü ôïõ êïõôáëéïý ðïõ ãßíåôáé áðü ôï êïõì-êïõÜô, ôï ðïñôïêÜëé-íÜíï áðü ôï ïðïßï ðáñáóêåõÜæåôáé êáé ëéêÝñ, Ýíá åíôåëþò éäéáßôåñï áíáøõêôéêü ðïõ öôéÜ÷íåôáé ìüíï óôçí ÊÝñêõñá. ¢ëëá ãíùóôÜ çäýðïôá åßíáé ç ôóéôóéìðßñá, ðéêÜíôéêç, ëßãï åîùôéêÞ êáé öõóéêÞ 100% êáèþò ðåñéÝ÷åé íåñü, æÜ÷áñç, áðïîçñáìÝíç ñßæá ôæßíôæåñ, ÷õìü êáé Üñùìá ëåìïíéïý. Óôá ãåéôïíéêÜ íçóéÜ ôçò ÊÝñêõñáò, ôïõò Ðáîïýò êáé ôïõò Áíôßðáîïõò, ïé ãåýóåéò ðïõ åðéêñáôïýí åßíáé ôùí öñÝóêùí øáñéþí êáé èáëáóóéíþí óå áõèåíôéêÝò åêôåëÝóåéò Þ ìå ðëÞèïò ðáñáëëáãþí üðùò ç ðåñßöçìç áóôáêïìáêáñïíÜäá, ïé óêïñðéïß ìðïõñäÝôï êáé ôï öñÝóêï øÜñé biancko.

In southern Corfu, in the district of Korissia Lake, cuisine is dominated by fresh water produce, such as bourdeto eels, biancko mullet, thin shrimp, crabs and roe. As far as sweets are concerned, one recognises the Venetian influence by their names alone: biacenta (a dessert made with blanched almonds and tangerines), rozada (a type of crème), mandoles (almonds in sugar), pastafroles (flour, sugar, butter, eggs, cognac, vanilla), caramelia (sugar glazed fruit), fougatses (flour, butter, sugar, eggs with kneaded paste) and others. Another typical Corfu sweet is cumquat preserve; this dwarf orange also provides the base for a liqueur, a special beverage made only on Corfu. Another well known liqueur is jijibyrra (ginger beer), spicy, somewhat exotic and 100% natural as it only contains water, sugar, dried ginger root, and lemon juice and essence. On Corfu's neighbouring islands, Paxoi and Antipaxoi, the dominating flavours are those of fresh fish and seafood in original dishes or in a plethora of variations, such as the renowned astakomakaronada (lobster spaghetti), bourdetto sea scorpions, and fresh biancko fish.

ÊåöáëïíéÜ - ÉèÜêç

Cephallonia - Ithaca

ÍçóéÜ ìå óçìáíôéêÝò éäéáéôåñüôçôåò, ôüóï óôçí êïéíùíéêÞ æùÞ êáé ôçí ðïëéôéóôéêÞ Ýêöñáóç ôùí êáôïßêùí, üóï êáé óôéò ãáóôñïíïìéêÝò ôïõò óõíÞèåéåò… éäéáéôåñüôçôåò ðïõ ïöåßëïíôáé êõñßùò óôçí êáôï÷Þ ôïõò áðü ëáïýò ôçò Äýóçò ãéá ïêôþ ïëüêëçñïõò áéþíåò. Ôï óêüñäï, ðïõ óôçí ÊåöáëïíéÜ åßíáé ìéêñü, áñùìáôéêü, Ý÷åé ÷ñþìá ìïâ êáé ãëõêéÜ ãåýóç, åßíáé ôï õëéêü ðïõ ìðáßíåé ó÷åäüí óå üëåò ôéò óõíôáãÝò ôïõ íçóéïý. Ïé ðßôåò ôçò ÊåöáëïíéÜò åßíáé ðñùôüôõðåò êáé ìïíáäéêÝò. Îå÷ùñßæåé ç êñåáôüðéôá, ç ìðáêáëéáñüðéôá, ç áâñÜêùôç ôõñüðéôá, ç ÷ôáðïäüðéôá, ç ÷ïñôüðéôá ìå Üãñéá êáé áñùìáôéêÜ ÷üñôá, ç áãêéíáñüðéôá êáé ç ãëõêéÜ ìõæçèñüðéôá, óôïëéóìÝíç ìå ñïäïðÝôáëá Þ Üíèç ðïñôïêáëéïý. Áðü ôá ðéï ÷áñáêôçñéóôéêÜ åðßóçò êåöáëïíßôéêá åäÝóìáôá åßíáé ôï êïìöÝôï Þ ðáóôïêýäùíï, Ýíáò ðïëôüò áðü øçôü êõäþíé ðïõ, áöïý øçèåß óôï öïýñíï, âñÜæåôáé ìå æÜ÷áñç êáé ìÝëé êáé óôï ôÝëïò ôïý ðñïóôßèåôáé áìýãäáëï. Ç êïõæßíá ôçò ÉèÜêçò, óáöþò "ðåéñáãìÝíç" áðü ôïõò Åíåôïýò, ðïõ öåýãïíôáò Üöçóáí ðßóù ôïõò ü,ôé êáé óôá Üëëá íçóéÜ: øÜñé ìðïõñãÝôï, ìÜíôïëåò, óïöéãÜäï, ðïõëÝíôá. Ùóôüóï õðÜñ÷ïõí êáé åäÝóìáôá ðïõ åßíáé áõôü÷èïíá êáé ìðïñïýí íá äéåêäéêÞóïõí, üóï áõôü ôï åðéôñÝðåé ç ëïãéêÞ ôçò åîÝëéîçò ôçò êïõæßíáò, ôçí ôáõôüôçôá ôïõ áõèåíôéêïý ðáñáäïóéáêïý: ç ïìåëÝôá ìå á÷éíïýò, ôá ôæéÝñéá ìå ôá áõãÜ óôï ôçãÜíé, ç ìáêáñïíÜäá ìå ÷ïíäñÜ ìáêáñüíéá êáé êïêêéíéóôü ìïó÷Üñé áñùìáôéóìÝíï ìå ãáñßöáëá êáé êáíÝëá, ôá ìáñéíáñéóìÝíá øÜñéá (óáâüñï) ìå óêüñäï, äåíäñïëßâáíï êáé ìáýñåò óôáößäåò.

These are islands with significantly distinctive features, both in the social life and cultural expression of their locals, as well as in their culinary customs...These distinctive features are mainly due to the occupation of the islands by peoples of the West for eight whole centuries. Garlic, which in Cephallonia is small, aromatic, purple in colour and sweet, is the staple ingredient used in almost all recipes of the island. The pies of Cephallonia are original and unique. The ones that stand out are the meat pie, the haddock pie, the avrakoti (open) chees pie, the octopus pie, the chortopita with wild forest greens, the artichoke pie, and the sweet mizithra (soft cheese), garnished with rose petals or orange blossoms. Another characteristic dish of Cephallonia is the comfeto or quince paste, a paste of roast quince, which is first roasted in the oven, then boiled with sugar and honey and finally enriched with almonds. The cuisine of Ithaca has clearly been "messed with" by the Venetians, who left behind what they left to all the other islands as well: bourgeto fish, mandoles, sofigado, poulenta. However, there are dishes that are indigenous to this island and can claim, as far as the mentality of developing cuisine allows it, the identity of traditional dishes: sea urchin omelette, fried eggs and entrails, a thick pasta dish and beef cooked in red sauce, spiced with clove and cinnamon, fish marinated (savoro) with garlic, rosemary and black raisins.

- waves of f lavour

The Ionian Islands… traditionally

the ionian islands

Éüíéá íçóéÜ… ðáñáäïóéáêÜ

éüíéá íçóéÜ - êýìáôá ãåýóåùí 28

ÆÜêõíèïò

Zakynthos (Zante)

Óôç ÆÜêõíèï, ôï Öéüñå ôïõ ËåâÜíôå, ïé êÜôïéêïé äéáèÝôïõí Ýíôïíï ÷áñáêôÞñá, æùíôÜíéá êáé ìåñÜêé, óôïé÷åßá ðïõ ìåôáäßäïõí êáé óôçí ðáñáäïóéáêÞ ôïõò êïõæßíá. Ç ðáñáóêåõÞ ôùí äéáöüñùí öáãçôþí êáé ãëõêþí åßíáé óáöþò åðçñåáóìÝíç, üðùò êáé üëùí ôùí ÅðôáíÞóùí, áðü ôçí åíåôéêÞ êõñéáñ÷ßá êáé âáóßæåôáé óôá ôïðéêÜ ðñïúüíôá ôïõ íçóéïý. ÌåñéêÜ áðü ôá ðéï öçìéóìÝíá öáãçôÜ êáé ãëõêÜ ôïõ íçóéïý åßíáé ç ìáíÝóôñá áâãïëÝìïíï, ôï ÷ùñéÜôéêï óôïõöÜäï, ç óÜñôóá, ôï ðáñáãéïìéóôü êïôüðïõëï óôï öïýñíï, ç ðáñáãéïìéóôÞ ðáíôóÝôá óôï öïýñíï, ç áëéÜäá, ïé áãêéíÜñåò ïé ðáñáãéïìéóôÝò, ôá áâãÜ óêïñäïóôïýìðé, ïé ðïñðÝôåò, ôï ÷ïéñïìÝñé, ôï óãáôæÝôï, ôï ÷ñéóôüøùìï êáé ç êïõëïýñá, ç ìðïìðüôá êáé ïé ôçãáíßôåò. Ùóôüóï, ôï ðéï áíôéðñïóùðåõôéêü ðéÜôï ôïõ íçóéïý åßíáé ôï æáêõíèéíü óôéöÜäï. ¸íá åßäïò êïêêéíéóôïý, óõíÞèùò ìïó÷Üñé Þ êïõíÝëé, ìå ðëïýóéá êüêêéíç óÜëôóá, ìðüëéêï óêüñäï, ìðá÷áñéêÜ êáé ìéêñÜ êïììÜôéá áðü æáêõíèéíü ëáäïôýñé. Áðü ôá ãëõêÜ, ôï ìáíôïëÜôï åßíáé Ýíá ãëõêü ðïõ ìðïñåß íá óõíáíôÞóåé êÜðïéïò óå üëá ôá Éüíéá íçóéÜ. Ùóôüóï ç æáêõíèéíÞ ðáñáëëáãÞ åßíáé ç ðéï ìáóôé÷ùôÞ êáé ãåìÜôç áðü êáâïõñíôéóìÝíá áìýãäáëá êáé ìÝëé. Áðü ôá öñïýôá, ïé ðëïýóéåò óå Üñùìá Üãñéåò öñÜïõëåò ðåñéóõëëÝãïíôáé êÜèå ÌÜéï ìå ðñïóï÷Þ óå êáëÜèéá ìå öôÝñç êáé óåñâßñïíôáé ìå æÜ÷áñç Þ êïíéÜê.

On Zakynthos, to Fioro tou Levante (the flower of the East), locals have a strong temperament; they are lively and full of love and pride for their work; these traits "infect" their cuisine as well. The preparation of various dishes and sweets has obviously been influenced, as in all Ionian Islands, by Venetian rule and it is based on local produce of the island. Some of the most famous dishes and sweets of the island, such as manestra avgolemono (pasta in an egg and lemon sauce), village stifado (ragout-like dish), sartsa (beef cooked in garlic, tomato and olive oil), oven roast stuffed chicken, oven roast stuffed pork belly, aliada (garlic potato mashed with olive and lemon), stuffed artichokes, skordostoumbi (crushed garlic in vinegar) eggs, porpetes, pork bellies, sgajeto, christbreads (Christ's bread), kouloura (sweet bread ring), bobota (corn bread), and pancakes. Nevertheless, the most characteristic dish of the island is Zacynthino stifado (ragout-like casserole). This is a type of tomato sauce casserole, usually made with beef or rabbit, in a rich red sauce, plenty of garlic, spices and small pieces of Zacynthian ladotyri (oil cheese). Of their sweets, mandolato (nougat) is one that can be found on all Ionian Islands. However, the Zacynthian variation is more chewy and full of roasted almonds and honey. Of their fruit, the richly aromatic wild strawberries are picked every May in fern filled baskets and then served with sugar or brandy.

ËåõêÜäá

Lefkada

Ç ëåõêáäßôç êïõæßíá åßíáé âáóéóìÝíç óôá üóðñéá, ôá Üöèïíá øÜñéá êáé èáëáóóéíÜ, ôá äçìçôñéáêÜ, ôá øùìéÜ êáé ôá åõñçìáôéêÜ ãëõêÜ, üðùò ç ëáäüðéôá áëëÜ êáé ðëÞèïò Üëëùí ãëõêéóìÜôùí ðïõ óôï óýíïëü ôïõò ó÷åäüí êõñéáñ÷ïýíôáé áðü ôï áìýãäáëï, ðåñéóóüôåñï áðü êÜèå Üëëï íçóß ôïõ Éïíßïõ. ÖçìéóìÝíá åðßóçò åßíáé êáé ôá ëéêÝñ ôçò üðùò ôï ñïæïëß, ç ìÝíôá, ôï ôñéáíôÜöõëëï êáé ôï ðéêñáìýãäáëï. Ãåýóåéò ðïõ óõóôÞíïíôáé áíåðéöýëáêôá åßíáé ç ñéãáíÜäá, ç ìáñéäüðéôá êáé ïé íüóôéìåò "îáíèÝò" öÜêåò Åãêëïýâçò, ðïõ ïé íôüðéïé áðëÜ âñÜæïõí êáé áñôáßíïõí ìå Üöèïíï åëáéüëáäï êáé ñßãáíç. Îáêïõóôü åðßóçò åßíáé ôï óáëÜìé ËåõêÜäïò, Ýíá ìïíáäéêü ðñïúüí ðïõ ðáñÜãåôáé ìüíï óå áõôü ôï íçóß åäþ êáé ôñåéò áéþíåò ôïõëÜ÷éóôïí, ôï ïðïßï ðáñáóêåõÜæåôáé áðü ÷ïéñéíü êñÝáò êáé ëßðïò êáé Ý÷åé ðéðåñÜôç ãåýóç. Ç åðåîåñãáóßá ðáñáãùãÞò ôïõ ãíÞóéïõ óáëáìéïý ËåõêÜäïò åßíáé ìéá ôÝ÷íç ðïõ ëßãïé ãíùñßæïõí.

The cuisine of Lefkada is based on pulses, a plentiful supply of fish and seafood, cereals, various bread types and imaginative sweets, such as the oil pie as well as several other sweets, which, for the most part, are dominated by almonds, more than on any other island of the Ionian Sea. Also renowned are its liqueurs, such as rozoli, mint, rose and bitter almond. Unconditionally recommended dishes are riganada, maridopita (whitebait pie), and the tasty "blonde" Englouvi lentils, which the locals simply boil, drain and serve with plenty of olive oil and oregano. Also renowned is the local salami, a unique product that has only been produced on this island for, at least, the last three centuries. It is made with pork meat and fat and has a peppery flavour. The production process of Lefkada salami is a craft known by few people.

éüíéá íçóéÜ - êýìáôá ãåýóåùí

Ôá ðñïúüíôá ôçò åðôáíçóéáêÞò ãçò äåí áðïôåëïýí ìüíï ðñþôç ýëç ãéá ôç ìáãåéñéêÞ áëëÜ óõ÷íÜ óõíäÝïíôáé êáé ôáõôßæïíôáé ìå êïéíùíéêÜ ãåãïíüôá, ãéïñôáóôéêÝò ðåñéüäïõò, Þèç êáé Ýèéìá. Ôï ìðñüêïëï åßíáé ôáõôéóìÝíï ìå ôçí ôåëåõôáßá çìÝñá ôçò íçóôåßáò ôùí ×ñéóôïõãÝííùí óôç ÆÜêõíèï êáé ôç ËåõêÜäá, ôï øÜñé ìå ôçí ÊõñéáêÞ ôùí ÂáÀùí, ôï îßäé ìå ôç ÌåãÜëç ÐáñáóêåõÞ, ïé öáêÝò ìå ôï ðáíçãýñé ôïõ Áãßïõ ÄïíÜôïõ óôç ËåõêÜäá, ïé åëéÝò, ôá ðéêñÜ ÷üñôá êáé ôá üóðñéá ìå ôç ÌåãÜëç ÅâäïìÜäá, ôï ÷ïéñéíü êñÝáò ìå ôá ×ñéóôïýãåííá, êáé ôï ñüäé ìå ôçí Ðñùôï÷ñïíéÜ, êáèþò ç ðáñÜäïóç èÝëåé óôï êáôþöëé ôïõ óðéôéïý íá óðÜæåôáé Ýíá ñüäé êáé íá ìåôñþíôáé ôá óðüñéá ôïõ, üðïõ êÜèå óðüñïò óõìâïëßæåé êáé ìéá åõ÷Þ ðïõ èá ðñáãìáôïðïéçèåß ôç íÝá ÷ñïíéÜ. Óôï Éüíéï, üðùò êáé óå êÜèå Üëëç ãùíéÜ ôçò ÅëëÜäáò, êÜèå óçìáíôéêÞ ãéïñôÞ Ý÷åé ôá äéêÜ ôçò Ýèéìá êáé ôï ïéêïãåíåéáêü ôñáðÝæé áðïêôÜ ÷áñìüóõíç áôìüóöáéñá. ×áñáêôçñéóôéêüôåñá åßíáé ïé ôçãáíßôåò ðïõ ðñïóöÝñïíôáé ôçí ðáñáìïíÞ ôïõ Áãßïõ Óðõñßäùíá, ôá ðáíôåóðÜíéá (pane di spagna) óôéò ãåííÞóåéò ôùí ðáéäéþí, ç áëéÜäá (óêïñäáëéÜ) áíÞìåñá ôïõ Óôáõñïý, ç óïýðá áõãïëÝìïíï ôá ×ñéóôïýãåííá, ï êüêïñáò ðáóôéôóÜäá ôçí çìÝñá ôçò Ðáíáãßáò êáé ôá óáëéãêÜñéá ìðïõñäÝôï áíÞìåñá ôïõ ÐáíôïêñÜôïñá. Ôá ×ñéóôïýãåííá ïé íïéêïêõñÝò åôïéìÜæïõí ×ñéóôüøùìï Þ ×ñéóôïêïýëïõñï, üðùò ëÝãåôáé óôç ËåõêÜäá, êáé ìðïìðüôåò. Óôçí ÊÝñêõñá êáé ôç ÆÜêõíèï ôï ðáñáäïóéáêü ðéÜôï åßíáé ç óïýðá áõãïëÝìïíï áêïëïõèïýìåíç áðü âïäéíü, áð' üðïõ ðñïÝñ÷åôáé êáé ï æùìüò, åíþ ïé ðéï åõêáôÜóôáôïé, üðùò êáé óôï ðáñåëèüí, Ý÷ïõí óôï ôñáðÝæé øçôü ÷ïéñéíü ìðïýôé ìå óêüñäï Þ øçôü áñíß óõíïäåõüìåíï ìå áãêéíÜñåò. Ìçí îå÷íÜìå êáé ôçí ðïõôßãêá, ðïõ åßíáé áããëéêü êáôÜëïéðï. Ôçí ðáñáìïíÞ ôçò Ðñùôï÷ñïíéÜò ôï Ýèéìï óôçí ÊåöáëïíéÜ åðéâÜëëåé íá êñåìáóôåß óôçí åîþðïñôá íåñïêñåììýäá Þ êïõôóïýíá, ðïõ èåùñåßôáé óýìâïëï ôý÷çò, åôïéìÜæåôáé ç ðñùôï÷ñïíéÜôéêç ðßôá, ðïõ óôç ËåõêÜäá äåí åßíáé Üëëç áðü ôç ëáäüðéôá, åíþ áíÞìåñá öôéÜ÷íïíôáé ôçãáíßôåò. ÁíÞìåñá ôùí Öþôùí ïé íïéêïêõñÝò æõìþíïõí Ýíá øùìß ðïõ ëÝãåôáé öùôßôóá, åíþ óôçí ÊåöáëïíéÜ ôñþíå ôóéãáñßäéá. Ôï ÐÜó÷á ãéïñôÜæåôáé ìå éäéáßôåñç ëáìðñüôçôá. Óôç ÆÜêõíèï êáé óôçí ÊÝñêõñá ìðÜíôåò âãáßíïõí óôïõò äñüìïõò åíþ êáé ôá äýï íçóéÜ åßíáé ãíùóôÜ ãéá ôï Ýèéìï ôçò êáíÜôáò êáé ôùí ðÞëéíùí ðïõ ðåôÜãïíôáé áðü ôá ðáñÜèõñá ôùí óðéôéþí óôïõò äñüìïõò êáé óôéò ðëáôåßåò ôùí ðüëåùí. Ôï ìåôáìåóïíýêôéï äåßðíï áðïôåëåßôáé áðü êüêêéíá áõãÜ, öÝôá êáé ìáãåéñßôóá, ðïõ ç êåñêõñáúêÞ êáé æáêõíèéíÞ ðáñáëëáãÞ ôçò åßíáé ç ôóéëéêïýäá êáé ôï óãáôæÝôôï, åíþ áíÞìåñá øÞíåôáé ôï ðáôñïðáñÜäïôï áñíß. Óôçí ÉèÜêç, êáé ôçí ÊåöáëïíéÜ åéäéêÜ ôï ÌåãÜëï ÓÜââáôï üëá ôá íïéêïêõñéÜ åôïéìÜæïõí êüêêéíç óõêùôáñéÜ ìå íôïìÜôá êáé êñáóß êáé óôç ÆÜêõíèï ôçí ÊõñéáêÞ ôïõ ÐÜó÷á äåí ìðïñåß íá ëåßðåé áðü ôï ôñáðÝæé ç óïýðá áõãïëÝìïíï. Ïé öñéôïýñåò Þ öéôïýñåò, üðùò êáé ôï ðáóôÝëé, åßíáé ôá ãëõêÜ ôùí ðáíçãõñéþí. Ôï ìáíôïëÜôï åßíáé ôï áðáñáßôçôï ãëõêü ôùí Áðüêñåùí.

The produce of the Ionian Islands is not limited to raw cooking materials. It is often connected and identified with social events, celebration periods and traditional customs. Broccoli is connected to the last day of Christmas fasting on Zakynthos and Lefkada, fish to Palm Sunday, vinegar to Good Friday, lentils to the festival of Saint Donatos on Lefkada, olives, bitter wild greens and pulses to Holy Week, pork to Christmas, pomegranates to the New Year: tradition has it that a pomegranate is smashed on the door step and its seeds are counted - each seed is a wish that will come true in the New Year. On the Ionian Islands, as in every other corner of Greece, every important celebration has its own traditions and the family table takes on a festive atmosphere. The most characteristic dishes are tiganites, a kind of pancakes served on the eve of St. Spyridon's Day, pane di spagna (sponge cakes) at births, aliada (garlic potato mashed with olive and lemon) on the Day of the Cross, avgolemono soup (egg & lemon sauce soup) at Christmas, rooster pastitsada on Assumption Day and bourdato snails on Pantocrator Day (Transfiguration Day). At Christmas, housewives prepare Hristopsomo, the Christ's bread or Hristokoulouro (Christ's sweet bread ring), as it is called in Lefkada, and bobota (corn bread). On Corfu and Zakynthos the traditional dish is egg and lemon soup made with beef stock followed by a beef dish, while the more well-to-do, as in the past, serve a roast leg of pork with garlic or roast lamb with artichokes. Let us not forget the pudding, which is an English influence. On New Year's Eve tradition in Cephallonia demands that a water onion or koutsouna be hung outside the front door, as this is considered a symbol of good luck; the New Year's pie is prepared, which on Lefkada is none other than the ladopita (oil pie), while tiganites (pancakes) are prepared on New Year's Day. On the day of Epiphany, housewives knead a type of bread called fotitsa (small Epiphany loaf), while on Cephallonia they eat tsigaridia. Easter is celebrated with great splendour. On Zakynthos and Corfu bands play in the streets while both islands are well known for the tradition of kanata (clay jug) and of clay plates thrown out of windows onto the streets and squares. The midnight dinner consists of dyed red eggs, feta cheese and magiritsa (Easter entrails soup), the variations of which on Corfu and Zakynthos are tsilikouda and sgatzetto, while on Easter Sunday the traditional lamb is roasted on the spit. On Ithaca and Cephallonia, especially on Holy Saturday, all households prepare a dish with red liver and entrails in tomato and wine, and on Zakynthos egg and lemon soup is a 'must' for the Easter Sunday table. Fritoures or fitoures and pasteli (sesame and honey bar) are festival sweets. Mandolato (almond sweet, nougat) is the special sweet of the Carnival period.

Ç ìáãåéñéêÞ óõíïäåýåé åðßóçò óçìáíôéêÜ ãåãïíüôá: óôïí áññáâþíá, óôçí ÊÝñêõñá ìáãåéñåýåôáé ÷ôáðüäé ìå ñýæé, þóôå ç ïéêïãÝíåéá íá åõçìåñåß üðùò ïé êüêêïé ôïõ ñõæéïý êáé íá ðïëëáðëáóéÜæåôáé óå üëåò ôéò êáôåõèýíóåéò üðùò ôá ðëïêÜìéá ôïõ ÷ôáðïäéïý, óôïõò ãÜìïõò êáé óôç ãÝííçóç åíüò ðáéäéïý ðñïóöÝñåôáé ðáíôåóðÜíé, åíþ ç óïõìÜäá áðü ðéêñáìýãäáëï åßíáé ôï ðïôü ôïõ ãÜìïõ ðïõ óôç ÆÜêõíèï óõíïäåýåôáé áðü ôéò îáêïõóôÝò ðáíôüëåò (ðáíôåóðÜíé).

Cooking also marks important life events: at betrothals they cook rice and octopus on Corfu, so that the family may flourish like rice grains and multiply in all directions like the tentacles of the octopus; at weddings and births pantespani (sponge cake) is always offered as a treat, while soumada made with bitter almonds is the wedding drink, which, on Zakynthos, is accompanied by the renowned pandoles (sponge cakes).

ÁëëÜ êáé äåêÜäåò Üëëåò ìÝñåò ôï ÷ñüíï Ý÷ïõí ôçí ôéìçôéêÞ ôïõò ìå ôçí ðáñáóêåõÞ åéäéêþí åäåóìÜôùí: Ç çìÝñá ôïõ Åõáããåëéóìïý, ç ÊõñéáêÞ ôùí ÂáÀùí êáé ç ãéïñôÞ ôïõ ÓùôÞñïò, óõíäÝïíôáé ìå ôïí ìðáêáëéÜñï êáé ôçí áëéÜäá (Þ óêïñäáëéÜ) (ÉèÜêç - ÊåöáëïíéÜ - ÆÜêõíèïò). Ôï ßäéï Ýèéìï éó÷ýåé êáé ãéá ôçí ÊÝñêõñá ãéá ôçí çìÝñá ôïõ Åõáããåëéóìïý êáé ôïõ ÓùôÞñïò, åíþ ôçí ÊõñéáêÞ ôùí ÂáÀùí ç ãéïñôÞ åßíáé äéðëÞ ãéá ôïõò Êåñêõñáßïõò êáèþò ãéïñôÜæïõí êáé ôï èáýìá ôïõ Áãßïõ Óðõñßäùíá, ôïõ äéùãìïý ôçò ðáíþëçò áðü ôï íçóß ôï 1629, êáé Ý÷ïõí êáèéåñþóåé íá ôñþíå óáâüñï êáé ìðáêáëéÜñï ìáãåéñåìÝíï óå üëåò ôïõ ôéò åêäï÷Ýò (ôçãáíçôü, âñáóôü, øçôü) ìáæß ìå óêïñäáëéÜ. Ç çìÝñá ôçò ÁíáëÞøåùò ìå ôç öçìéóìÝíç êñåáôüðéôá (ÊåöáëïíéÜ). Ôéò çìÝñåò ôùí ×ñéóôïõãÝííùí óôçí ÊåöáëïíéÜ ìáãåéñåýïõí ôçãáíßôåò, îåñïôÞãáíá, êáôóéêÜêé áõãïëÝìïíï êáé ÷ïéñéíü ìå êõäþíéá êáé óôçí ÉèÜêç áñíß ìå ðáôÜôåò êáé ðïõôßãêá. Óôç ÆÜêõíèï, ç êïõëïýñá ç ÷ñéóôïõãåííéÜôéêç ó÷åäüí áíôéêáèéóôÜ ôç âáóéëüðéôá, ãé' áõôü Üëëùóôå Ý÷åé ìÝóá êé "åýñçìá" (íüìéóìá). Óõíïäåýåôáé, ôçí ÐáñáìïíÞ ôùí ×ñéóôïõãÝííùí, áðü ìðñüêïëá âñáóôÜ. Ôçí ðáñáìïíÞ ôçò Ðñùôï÷ñïíéÜò áëëÜ êáé ôçí ðáñáìïíÞ êÜèå ïíïìáóôéêÞò ãéïñôÞò, ðñïóöÝñïíôáé ôçãáíßôåò ìå óôáößäåò, ìÝëé, óïõóÜìé êáé êáíÝëá (ÆÜêõíèïò). Ôéò çìÝñåò ôçò ÁðïêñéÜò áðü êáíÝíá íïéêïêõñéü äåí ëåßðåé êñåáôüðéôá, ìáíôïëÜôï êáé ñõæüãáëï, åíþ ôçí ÊáèáñÞ ÄåõôÝñá åôïéìÜæïõí ÷ôáðïäüóïõðá (ÆÜêõíèïò). Ç ÔóéêíïðÝìðôç óõíäÝåôáé ìå ôç "ÑõæÜäá" (ôï ñõæüãáëï) (ÉèÜêç ÊåöáëïíéÜ) Ç çìÝñá ôïõ áãéáóìïý ìå ôá ôóéãáñßäéá (ÊåöáëïíéÜ). Ç ÌåãÜëç ÐÝìðôç Þ ôï ÌåãÜëï ÓÜââáôï ìå ôá áõãÜ ðïõ óõíçèßæïõí íá âÜöïõí áðü ÷ïñôÜñé ðïõ öõôñþíåé óôç èÜëáóóá (ÊåöáëïíéÜ). Ôç ÌåãÜëç ÐÝìðôç óôçí ÊÝñêõñá, óôçí ÉèÜêç êáé óôç ÆÜêõíèï ãßíåôáé ôï âÜøéìï ôùí áõãþí êáé ôï æýìùìá ôóïõñåêéþí, åíþ óôç ÆÜêõíèï åéäéêÜ öôéÜ÷íïõí áãêéíÜñåò ãåìéóôÝò ìå ñýæé. Ôï îçìÝñùìá ôïõ ÌåãÜëïõ ÓáââÜôïõ, ìåôÜ ôïí ÅðéôÜöéï, üëïé ãåýïíôáé ôá åöôÜæõìá øùìÜêéá ðïõ âãáßíïõí áðü ôï öïýñíï, æåóôÜ ìõñùäÜôá êáé ãëõêÜ (ÆÜêõíèïò). Óôç ãéïñôÞ ôçò Ðáíáãßáò ôùí Êáèáñþí óôéò 8 Óåðôåìâñßïõ ãéïñôÜæïõí óôçí ÉèÜêç ôá ãåíÝèëéá ôçò Ðáíáãßáò ôùí Êáèáñþí, üðïõ êáé öôéÜ÷íïõí ãëõêü êáé ùñáßï öáãçôü. Åðßóçò ôçí çìÝñá ôïõ åïñôáóìïý ôçò Áãßáò ÂáñâÜñáò óôéò 4 Äåêåìâñßïõ ãßíïíôáé "óðåñíÜ" êáé áñôïðëáóßåò ìå ãëõêÜíéóï ðáóðáëéóìÝíåò ìå æÜ÷áñç Ü÷íç Þ ìÝëé áðü ôï íçóß (ÊåöáëïíéÜ).

Dozens of other days of the year are honoured with their own special dishes: Annunciation Day, Palm Sunday and the festival of the Saviour are linked to cod and aliada, made of garlic and potato mashed with olive and lemon (Ithaca - Cephallonia - Zakynthos). The same tradition holds for Corfu on the days of the Annunciation and of the Saviour, while Palm Sunday is a double celebration for the people of Corfu as they celebrate the miracle of St. Spyridon, the expulsion of the plague from the island in 1629 and their tradition is to eat savoro and cod cooked in various ways (fried, boiled or grilled) served with garlic sauce. The day of the Annunciation the renowned meat pie is served on Cephallonia. During Christmas on Cephallonia they cook pancakes, xerotigana, goat in egg and lemon sauce and pork with quince; on Ithaca they serve lamb with potatoes and pudding. On Zakynthos Christmas sweet bread ring almost replaces the traditional New Year's pie, and that is why there is a small prize (a coin) hidden inside it. On Christmas Eve it is accompanied by boiled broccoli. On New Year's Eve, and on the eve of every Name-day, pancakes with raisins, honey, sesame and cinnamon are served (Zakynthos). During the Carnival period, no household is without meat pies, mandolato (nougat) and rice puddings, while on Ash Monday they prepare octopus soup (Zakynthos). Carnival Thursday is linked to "Ryzada", a rice pudding (Ithaca Cephallonia). On the day of the Sanctification of Waters they make tsigaridia (Cephallonia). On Holy Thursday or Holy Saturday they dye eggs using a grass growing by the sea (Cephallonia). On Holy Thursday on Corfu, Ithaca and Zakynthos eggs are dyed and tsourekia (sweet bread loaves) are kneaded, while on Zakynthos, in particular, they prepare rice-stuffed artichokes. At dawn on Holy Saturday, after the Epitaphios procession, everybody tastes eptazyma bread rolls that have just come out of the oven and are still hot, aromatic and sweet (Zakynthos). On the celebration of the Virgin of the Clear on September 8, they celebrate the birthday of the Virgin of the Clear with sweets and good food. Also, on the day of the celebration of St. Barbara on December 4, they make sperna (vespers' dish) and bread with aniseed sprinkled with caster sugar or honey from the island (Cephallonia).

- waves of f lavour

Festivals

the ionian islands

Ïé ãéïñôÝò

ÁíáðáñÜóôáóç Ëåõêáäßôéêïõ ÃÜìïõ (ËåõêÜäá)

Lefkada wedding revival

Ôïí Áýãïõóôï óôç ËåõêÜäá áíáâéþíåé, óôï ðëáßóéï åïñôþí, ï ëåõêáäßôéêïò ãÜìïò óå üëåò ôçò öÜóåéò ôïõ: ðñïîåíéü, ìáëëéÜ, ðñïæýìéá, êáñöþìáôá, ãáìÞëéá ôåëåôÞ, öüñôùìá êñåâáôéþí, ãëÝíôé ôÜâëáò.

During August Festibal, on Lefkada, the traditional wedding celebration is revived in all its stages: the match-making, mallia (hair), yeast, karfomata (nailing), the wedding ceremony, loading the beds, tavla (table) feast.

ÃéïñôÞ öáêÞò (ËåõêÜäá)

Lentil festival (Lefkada)

Óôï åêêëçóÜêé ôïõ Áãßïõ ÄïíÜôïõ óôï ÄÞìï ÊáñõÜò, óôéò 7 Áõãïýóôïõ, çìÝñá ôçò ãéïñôÞò ôïõ Áãßïõ, ãßíåôáé îáêïõóôü ðáíçãýñé. Ïé íïéêïêõñÝò ôïõ ÷ùñéïý ìáãåéñåýïõí óå ìåãÜëá ôóïõêÜëéá ôéò öáêÝò ôçò ÅãêëïõâÞò êáé êåñíïýí ôïõò êáëåóìÝíïõò ìáæß ìå åëéÝò êáé ðáóôÝò óáñäÝëåò.

In the chapel of St. Donatos, in the Municipality of Karya, on August 7, the day commemorating the Saint, a famous festival is held. Village housewives cook Eglouvi lentils in large cauldrons and treat guests along with olives and sardines preserved in salt.

Ôá ÌðïõñìðïõñÝëéá (ÉèÜêç - ÊåöáëïíéÜ) Þ Ðïëýóðïñá (ÊÝñêõñá)

Bourbourelia (Ithaca - Cephallonia) or Polyspora (Corfu)

Ç ãéïñôÞ ãßíåôáé óôï ìÝóïí ôçò åðï÷Þò ôçò óðïñÜò, óôá åéóüäéá ôçò Èåïôüêïõ (21 Íïåìâñßïõ), ôçò Ðáíáãßáò ôçò Ìðïõñìðïõñåëïýò. Óå áíÜìíçóç ôçò Ðáíáãßáò, ïé íïéêïêõñÝò ìáãåéñåýïõí ìðïõñìðïõñÝëéá, Ýíá ìåßãìá áðü äéÜöïñïõò íôüðéïõò êáñðïýò, óôÜñé, êáëáìðüêé, öáóüëéá, öáêÝò, ñåâßèéá, êïõêéÜ êáé ìðéæÝëéá. Áðïôåëåß óõíÝ÷åéá ôçò áñ÷áßáò åëëçíéêÞò óõíÞèåéáò ðñïóöïñÜò ôùí êáñðþí óôç ÄÞìçôñá þóôå ï åðüìåíïò ÷ñüíïò íá öÝñåé ìéá êáëÞ óïäåéÜ. Óôçí ÊÝñêõñá ôá ìðïõñìðïõñÝëéá ëÝãïíôáé ðïëýóðïñá Þ "óðåñíÜ" ìáãåéñåýïíôáé ôçí ßäéá çìÝñá, 21 Íïåìâñßïõ, óôç ìíÞìç ôçò Ðáíáãßáò êáé ðáñáóêåõÜæïíôáé ìå ôïí ßäéï ôñüðï. Óåñâßñïíôáé ðáóðáëéóìÝíá ìå æÜ÷áñç êáé êáíÝëá.

This festival takes place in the middle of the sowing season, on the Day of the Presentation of Virgin Mary on November 21, the Virgin of Bourboureli. To honour the Virgin local women cook bourbourelia, a mixture of various local produce, wheat, corn, beans, lentils, chick peas, broad beans and peas. This originates from the ancient Greek tradition of offering Demeter the grains of the land, so that the next year may bring a good crop. On Corfu bourbourelia are called polyspora (multi-seeds) or sperna (sowing seeds); they are cooked on the same day, November 21, and prepared in the same way. They are served sprinkled with sugar and cinnamon.

ÃéïñôÞ Êôçíïôñüöùí (ÊåöáëïíéÜ)

Animal Farmers' Festival (Cephallonia)

Óôï ÄÞìï ÐõëáñÝùí êÜèå êáëïêáßñé äéïñãáíþíïíôáé ðïëëÝò ôïðéêÝò åêäçëþóåéò, ìåôáîý ôùí ïðïßùí êáé ç ãéïñôÞ ôùí êôçíïôñüöùí, êáôÜ ôç äéÜñêåéá ôçò ïðïßáò ãßíåôáé Ýêèåóç ôïðéêþí ðñïúüíôùí üðùò ëÜäé, ôõñß, êñáóß, áñùìáôéêÜ öõôÜ, êåíôÞìáôá, áñôïðïéÞìáôá êáé ðáñáäïóéáêÜ ãëõêÜ êïõôáëéïý êáé öïýñíïõ.

Several events are organised every year in the Municipality of Pylaros; one of them is the Animal Farmers' Festival, during which there are exhibitions of local products, such as oil, cheese, wine, herbs, needlework, bread goods, and traditional fruit preserves and baked sweets.

ÐñïêÜäï ðïñôïêÜëé (ÊåöáëïíéÜ)

Orange Prokado (Cephallonia)

Ôçí Ðñùôï÷ñïíéÜ óõíçèßæåôáé ç ðåñéöïñÜ åíüò ðéÜôïõ ìå Ýíá ðïñôïêÜëé óôïëéóìÝíï ìå ìïó÷ïêÜñöéá ðïõ ôï ðåñéÝöåñáí áðü óðßôé óå óðßôé ëÝãïíôáò ôçí åõ÷Þ "Íá óïõ äßíåé ï èåüò äñïóéÜ êáé Üñùìá óáí ôïõò ÷õìïýò ôïõ æùïäü÷ïõ ðïñôïêáëéïý"!

On New Year's Day there is a tradition of carrying a plate with an orange decorated with cloves from house to house, and wishing "May God give you the freshness and scent of the juices of the lifegiving orange"!

¢ãéï ÐÜó÷á (ÆÜêõíèïò - ÊÝñêõñá)

Holy Easter (Zakynthos - Corfu)

Ç ÌåãÜëç ÐÝìðôç åßíáé óõíõöáóìÝíç ìå ôéò ãåìéóôÝò áãêéíÜñåò ìå ñýæé, åíþ ôç ÌåãÜëç ÐáñáóêåõÞ ôï ìåóçìÝñé óôï ôñáðÝæé äåí óôñþíåôáé ôñáðåæïìÜíôéëï. ÂñÜæïõí ìüíï îåñÜ êïõêéÜ, áãêéíÜñåò êáé ðáôÜôåò, ÷ùñßò êáèüëïõ ëÜäé, ìüíï îßäé. Ôï îçìÝñùìá ôïõ ÌåãÜëïõ ÓáââÜôïõ, ìåôÜ ôïí ÅðéôÜöéï, üëïé ãåýïíôáé ôá åöôÜæõìá øùìÜêéá ðïõ âãáßíïõí áðü ôï öïýñíï æåóôÜ, ìõñùäÜôá êáé ãëõêÜ. Ôï âñÜäõ ôçò ÁíáóôÜóåùò åßíáé áðáñáßôçôï íá õðÜñ÷åé óôï ôñáðÝæé ÷ïéñïìÝñé êáé óãáôæÝôï êáé ôçí ÊõñéáêÞ ôïõ ÐÜó÷á ôï Ýèéìï áðáéôåß óïýðá áõãïëÝìïíï ôüóï óôç ÆÜêõíèï üóï êáé óôçí ÊÝñêõñá.

Holy Thursday means artichokes stuffed with rice, while on Holy Friday no tablecloth is laid at lunchtime. The only dishes served are boiled broad beans, artichokes and potatoes, without any olive oil, just sprinkled with vinegar. During the early hours of Holy Saturday, after the procession of the Epitaphios, everyone tastes eptazymo bread rolls, which are still hot, aromatic and sweet, straight from the oven. On the night of the Resurrection, the meal must include gammon and sgatzeto and on Easter Sunday tradition demands egg and lemon soup both on Corfu and Zakynthos.

Áñôåìßóéá (ÆÜêõíèïò)

Artemisia (Zakynthos)

Ôïí Áýãïõóôï óôï ÂïõãéÜôï ãéïñôÜæïíôáé ôá Áñôåìßóéá, ìéá ãéïñôÞ ðïõ äéáôçñåßôáé áðü ðáëéÜ, ðñïò ôéìÞí ôçò èåÜò ÁñôÝìéäïò, ìå êáëëéôå÷íéêÜ äñþìåíá, Ýêèåóç âéâëßïõ êáé äéáãùíéóìü óêïðïâïëÞò. Áðáñáßôçôï Ýäåóìá ôá øçôÜ óôá êÜñâïõíá êáé ãéá ðïôü ðñïóöÝñåôáé áðïêëåéóôéêÜ êñáóß.

In August in Vougiato they celebrate the Artemisia, an ancient festival, celebrating the goddess Artemis. There are artistic events, a book fair, and a shooting contest. Dishes served include barbequed meat and the only drink to be had is wine.

ÃéïñôÞ ÓáñäÝëáò (ÊÝñêõñá)

Sardine Festival (Corfu)

ÃéïñôÞ ôïõ êñáóéïý (ÆÜêõíèïò)

Wine festival (Zakynthos)

ÊÜèå ÷ñüíï óôéò 17 Éïõëßïõ, áíÞìåñá ôçò ÃéïñôÞò ôçò Áãßáò Ìáñßíáò, ãßíåôáé ìéá äéáöïñåôéêÞ ãéïñôÞ óôï ðáñáèáëÜóóéï ÷ùñéü Ìðåíßôóåò, ç ÃéïñôÞ ôçò ÓáñäÝëáò, üðïõ ïé êÜôïéêïé øÞíïõí óáñäÝëåò êáé ôéò ðñïóöÝñïõí ìáæß ìå êñáóß óôïõò åðéóêÝðôåò, åíþ ðáñÜëëçëá ôñáãïõäïýí êáé ÷ïñåýïõí ðáñáäïóéáêÜ êåñêõñáúêÜ ôñáãïýäéá. Åßíáé Ýíá Ýèéìï ðïõ êñáôÜåé ÷ñüíéá êáé ðñïóåëêýåé ðïëëïýò ôïõñßóôåò óôçí ðåñéï÷Þ ïé ïðïßïé äéáóêåäÜæïõí ìÝ÷ñé ôéò ðñþôåò ðñùéíÝò þñåò. ÁíÜëïãåò ãéïñôÝò óáñäÝëáò ãßíïíôáé êáé óå Üëëåò ðåñéï÷Ýò ôïõ íçóéïý.

Every year, on July 17, on St. Marina's Name day, a different kind of feast is held at the seaside village of Benitses: the Sardine Festival. The locals grill sardines and treat visitors offering them wine as well, while at the same time they sing and dance traditional songs of Corfu. This tradition goes back a long time and attracts many tourists who celebrate until the early morning hours. There are similar sardine festivals in other parts of the island.

Ç ãéïñôÞ ôïõ êñáóéïý óôï Ìá÷áéñÜäï, óôéò áñ÷Ýò Óåðôåìâñßïõ, ðñáãìáôéêü ðáíçãýñé ìå ÷ïñü, ëá÷ôáñéóôïýò ìåæÝäåò êáé öõóéêÜ Üöèïíï êñáóß.

The wine festival in Macherado, in the beginning of September, is a real party, with dances, mouth-watering mezedes (tit-bits) and, of course, plenty of wine.

ÖåóôéâÜë ìáýñçò óôáößäáò (ÆÜêõíèïò)

Black raisin festival (Zakynthos)

ÃéïñôÞ Ñïìðüëáò (ÊåöáëïíéÜ)

Robola Festival (Cephallonia)

Ôï öåóôéâÜë ìáýñçò óôáößäáò ãéïñôÜæåôáé óôï ÓáñáêçíÜäï óôéò áñ÷Ýò Óåðôåìâñßïõ. Ðñáãìáôïðïéïýíôáé ðëÞèïò åêäçëþóåùí, áëëÜ êáé äéáãùíéóìïß ãéá ôçí êáëýôåñç óõíôáãÞ, ìåôáîý ôùí äåêÜäùí ðïõ åôïéìÜæïõí ïé êÜôïéêïé ôïõ ÷ùñéïý ìå ðñþôç ýëç ôç óôáößäá.

The black raisin festival is celebrated in Sarakenado in the beginning of September. Numerous events are held, as well as competitions for the best recipe chosen among the dozens of recipes prepared by the locals, provided their main ingredient is raisins.

Óôçí ðåñéï÷Þ ôùí Ïìáëþí ôçò ÊåöáëïíéÜò ðñáãìáôïðïéåßôáé ôïí Áýãïõóôï ç ÃéïñôÞ ôçò Ñïìðüëáò, üðïõ äéáôßèåôáé Üöèïíï áðü ôï ïìþíõìï åêëåêôü ôïðéêü ðñïúüí óå ìéá ãéïñôÞ Ýíôïíïõ êåöéïý, ìå êåöáëïíßôéêç ìïõóéêÞ, ðáñáäïóéáêïýò ÷ïñïýò êáé ãáóôñïíïìéêÝò áðïëáýóåéò. ÁíÜëïãåò ãéïñôÝò êñáóéïý ãßíïíôáé êáé óå Üëëåò ðåñéï÷Ýò ôïõ íçóéïý.

In the district of Omala in Cephallonia the Robola Festival is held in August, where the local wine by that name is offered in abundance in an intensely cheerful atmosphere, with local traditional music and dances and culinary delicacies. Similar wine festivals take place throughout the island.

- waves of f lavour

éüíéá íçóéÜ - êýìáôá ãåýóåùí

At the festival of St. Mavra, in Machairado, in July, pilgrims are served stifado (ragout-like casserole) and eftazimo bread (Zakynthos). St. Gerasimos Day, on August 16, is celebrated with dikonaria (minister's bread rolls), which are offered by the nuns, in memory of the ministering of the Saint (Cephallonia).

the ionian islands

Óôï ðáíçãýñé ôçò Áã. Ìáýñáò, óôï Ìá÷áéñÜäï, ôïí Éïýëéï ðñïóöÝñåôáé óôïõò ðéóôïýò óôéöÜäï êáé åöôÜæõìï (ÆÜêõíèïò). Ç çìÝñá ôïõ åïñôáóìïý ôïõ Áãßïõ Ãåñáóßìïõ, óôéò 16 Áõãïýóôïõ, ìå ôá "äéêïíÜñéá" ðïõ ðñïóöÝñïõí ïé êáëïãñéÝò, óå áíÜìíçóç ôçò äéáêïíßáò ôïõ Áãßïõ (ÊåöáëïíéÜ).

ïé ãåýóåéò - the f lavours Êüêïñáò ðáóôéôóÜäá ÊÝñêõñá ÅêôÝëåóç Ôóéãáñßæåôå ôá êïììÜôéá ôïõ êüêïñá óå ìÝôñéá öùôéÜ ìÝ÷ñé íá ñïäßóïõí, ðñïóèÝôåôå êñåììýäéá, ôá ïðïßá åðßóçò ôóéãáñßæåôå ãéá 4-5 ëåðôÜ ìÝ÷ñé íá ñïäßóïõí, ðñïóèÝôåôå ôïí ðåëôÝ, ôá ìðá÷áñéêÜ êáé áëáôïðéðåñþíåôå. Áíáêáôåýåôå 2-3 ëåðôÜ êáé áìÝóùò ìåôÜ ðñïóèÝôåôå 2-3 öëéôæÜíéá íåñü áíÜëïãá ìå ôï ýøïò ôçò êáôóáñüëáò êáé áöÞíåôå ôï öáãçôü íá óéãïâñÜóåé ôïõëÜ÷éóôïí ãéá ìßá þñá ìÝ÷ñé íá ìåßíåé ìüíï ìå ôç óÜëôóá ôïõ. ÂñÜæåôå ôá ìáêáñüíéá, ôá óôñáããßæåôå êáé ôá âÜæåôå óôçí Üêñç. ÔñáâÜôå ôïí êüêïñá áðü ôç óÜëôóá ôïõ. Ñß÷íåôå óôç óÜëôóá ôá ìáêáñüíéá, êáé

éüíéá íçóéÜ - êýìáôá ãåýóåùí

áíáêáôåýåôå ðïëý êáëÜ þóôå íá ðÜåé ðáíôïý. Óåñâßñåôå ôá ìáêáñüíéá æåóôÜ ìáæß ìå ôç óÜëôóá, ôïí êüêïñá êáé ôï ôõñß.

ÕëéêÜ (ãéá 8 -10 Üôïìá) 1 êüêïñáò 4-5 êéëÜ, êïììÝíïò óå ìåãÜëá êïììÜôéá 1/2 öëéôæ. ôóáã. åëáéüëáäï 4 êñåììýäéá ìåãÜëá øéëïêïììÝíá 2 êïõô. óïõð. ðåëôÝ íôïìÜôáò 2 êïììáôÜêéá îýëï êáíÝëëá 3-4 ãáñýöáëëá 1/2 êïõô. ãëõê. ìïó÷ïêÜñõäï 1 êïõô. ãëõê. ìáýñï öñåóêïôñéììÝíï ðéðÝñé 1 ðáêÝôï ìáêáñüíéá ÷ïíôñÜ Íï2 3 êïõô. óïõð. ôñéììÝíï êåöáëïôýñé

Rooster pastitsada Corfu Sautè the pieces of rooster on medium heat until golden brown; add the onions, which you also saut? for another 4-5 minutes until golden brown; add the tomato paste, the spices and the salt and pepper. Stir for 2-3 minutes and immediately add 2-3 cups of water, depending on the depth of the pot; let it simmer for at least 1 hour, until all the liquid evaporates and the sauce thickens. Boil the pasta, strain and put aside. Take the rooster out of its sauce. Pour the sauce onto the pasta and stir well so that it mixes evenly. Serve the pasta hot with the sauce, rooster and grated cheese.

Ingredients (serves 8-10 people) 1 rooster 4 -5 kilos, cut into large portions ½ cup olive oil 4 large onions, finely chopped 2 Tablespoons tomato paste 2 small sticks of cinnamon 3-4 cloves ½ teaspoon nutmeg 1 teaspoon freshly ground black pepper ½ a kilo thick spaghetti (No 2) 3 Tablespoons grated kefalotyri (salty hard cheese)

Óïöñßôï ÊÝñêõñá ÅêôÝëåóç Áëåõñþíåôå ôï êñÝáò êáé ôï ôéíÜæåôå þóôå íá öýãåé ôï ðïëý áëåýñé. ÐåñíÜôå ôï êñÝáò êáé áðü ôéò äýï ðëåõñÝò óôï ôçãÜíé óå ìåôñßá öùôéÜ ðñïóÝ÷ïíôáò íá ìçí êáåß ôï áëåýñé. Ðáßñíåôå ìéá êáôóáñüëá ìå âáñý êáé öáñäý ðÜôï êáé óôñþíåôå ôá ôçãáíéóìÝíá êïììÜôéá êñÝáôïò. Áöáéñåßôå áðü ôï ôçãÜíé ôï ðåñßóóéï åëáéüëáäï óïôÜñåôå åëáöñÜ ôï óêüñäï êáé óâÞíåôå ìå ôï îßäé, ðñïóèÝôïíôáò ëßãï íåñü êáé áöÞíåôå óôç öùôéÜ ìÝ÷ñé íá îåêïëëÞóïõí áðü ôï ôçãÜíé ôï áëåýñé êáé Üëëåò ïõóßåò ðïõ åßíáé êïëëçìÝíåò êé áõôü ôï ðñïóèÝôåôå óôçí êáôóáñüëá ìå ôï êñÝáò. Óå Ýíá êïììÜôé ôïõëïõðÜíé âÜæåôå ôá êïôóÜíéá áðü ôï ìáúíôáíü, ôï äåíäñïëßâáíï êáé ôç ìáôæïõñÜíá êáé ôá ôïðïèåôåßôå ìÝóá óôçí êáôóáñüëá ìå ôï êñÝáò. ÐñïóèÝôåôå, áí ÷ñåéÜæåôáé, íåñü óôçí êáôóáñüëá. ÓêåðÜóôå êáé óéãïâñÜóôå ãéá ôïõëÜ÷éóôïí 50-60 ëåðôÜ. áí óôá ôåëåõôáßá 20 ëåðôÜ Ý÷åé

éüíéá íçóéÜ - êýìáôá ãåýóåùí

áñêåôÜ õãñÜ áêüìá ç óÜëôóá, îåóêåðÜæåôå ôçí êáôóáñüëá þóôå íá óôýøåé. Ôï êñÝáò ðñÝðåé íá åßíáé ðïëý ìáëáêü êáé ç óÜëôóá ðç÷ôÞ. Áöáéñåßôå êáé ðåôÜôå ôá ìõñùäéêÜ ðïõ Ý÷åôå âÜëåé óôï ôïõëïõðÜíé, ðáóðáëßæåôå ìå Üöèïíï øéëïêïììÝíï ìáúíôáíü êáé óåñâßñåôå ìå ðáôÜôá ðïõñÝ

ÕëéêÜ (ãéá 8 Üôïìá) 1 êéëü ìïó÷Üñé êïììÝíï óå öÝôåò êáé ëßãï ÷ôõðçìÝíï, 2 öëéôæ. ôóáã. Åëáéüëáäï 8 óêåëßäåò óêüñäï êïììÝíåò óå ëåðôÝò öåôïýëåò 1 öëéôæ. ôóáã. îßäé ëåõêü áëåýñé ÁëÜôé, ìáýñï ðéðÝñé 1 ìáôóÜêé ìáúíôáíü øéëïêïììÝíï 10 óðõñéÜ äåíäñïëßâáíï ëßãï ìáíôæïõñÜíá

ãáñíéôïýñá.

Sofrito Corfu Flour the meat on both sides and shake to get rid of excess flour. Place the meat into a frying pan on medium heat. Cook both sides taking care not to burn the flour. Take a pot with a heavy wide base and place the fried pieces of meat inside. Remove most of the olive oil from the frying pan and lightly sautè the garlic and deglaze the pan with the vinegar; add a little water and leave on the heat until the flour and all other ingredients are loosened from the pan; add this 'broth' to the pot with the meat. Wrap the parsley stalks, rosemary, and marjoram in cheese cloth and place into the pot with the meat. Add some water to the pot if necessary. Cover and let it simmer for at least 50-60 minutes; if there is a lot of liquid left in the sauce, uncover for the last 20 minutes and let it evaporate and thicken. The meat needs to be very soft and the sauce very thick. Remove and throw away the ingredients in the muslin, sprinkle with plenty of finely chopped parsley and serve garnished with mashed potatoes.

Ingredients (Serves 8 people) 1 kilo beef cut into strips and slightly beaten 2 cups olive oil 8 cloves garlic, thinly sliced 1 cup white vinegar Flour Salt, black pepper 1 bunch parsley, finely chopped 10 leaves of rosemary Some marjoram

Bianco

ÐïñðÝôåò

ìáãåéñåõôü øÜñé

ÆÜêõíèïò

ÊÝñêõñá ÅêôÝëåóç

ÕëéêÜ (ãéá 4-5 Üôïìá)

Óå ìéá ÷áìçëÞ êáôóáñüëá âÜæåôå ôï åëáéüëáäï, ôï êñåììýäé, ôï óêüñäï, ôéò

1 êéëü Üóðñï - ëåõêüóáñêï øÜñé

ðáôÜôåò Ýíá öëéôæÜíé ôóáãéïý íåñü, ôï áëÜôé êáé ôï ðéðÝñé. ÓéãïâñÜæåôå ãéá 10

öéëÝôï Þ ïëüêëçñï

ëåðôÜ. ÐñïóèÝôåôå ôï øÜñé, êáé óõìðëçñþíåôå ëßãï áêüìá íåñü ðñïóÝ÷ïíôáò íá åßíáé êáëõììÝíï ìÝ÷ñé ôç ìÝóç. ÓéãïâñÜæåôå ãéá 15-20 áêüìá ëåðôÜ, ìÝ÷ñé íá äÝóåé ôï æïõìß êáé ôï øÜñé íá ìáëáêþóåé.

1 ìÝôñéï êñåììýäé ëåðôïêïììÝíï 6 óêåëßäåò óêüñäï ëåðôïêïììÝíï ½ öëéôæ. ôóáã. åëáéüëáäï 3 öëéôæ. ôóáã. íåñü

2 ìåãÜëåò ðáôÜôåò êïììÝíåò öÝôåò

2 öÝôåò ìðáãéÜôéêï æõìùôü øùìß ÷ùñßò ôçí êüñá ½ êéëü ìïó÷áñßóéï êéìÜ, øéëïáëáóìÝíï 1 áâãü 250 ãñ. æáêõíèéíÞ ãñáâéÝñá ôñéììÝíç ½ öëéôæ. ôóáã. öñÝóêï øéëïêïììÝíï äõüóìï 2 êñåììýäéá ôñéììÝíá 4-5 óêåëßäåò øéëïêïììÝíï óêüñäï 1 êïõô. ãëõê. áëÜôé Ëßãï ðéðÝñé Ëßãç ñßãáíç Áëåýñé Åëáéüëáäï ãéá ôï ôçãÜíéóìá

half covering the fish. Simmer for 15-20 minutes until the juices thicken and the fish softens.

Ingredients (serves 4-5) 1 kilo white-fleshed fish, fillet or whole 1 medium onion, finely sliced 6 cloves garlic, finely sliced ½ cup olive oil 3 cups water Salt black pepper 2 large potatoes sliced

Óå ìéá ìåãÜëç ëåêÜíç ñß÷íåôå ôïí êéìÜ, ôï øùìß, ôï áâãü, ôç ãñáâéÝñá, ôï äõüóìï, ôá êñåììýäéá, ôï óêüñäï, ôç ñßãáíç, ôï áëÜôé êáé ôï ðéðÝñé. Æõìþíåôå üëá ôá õëéêÜ ìáæß ìÝ÷ñé íá åíùèïýí ìåôáîý ôïõò. ÁöÞíåôå ôï ìßãìá ôïõ êéìÜ óôï øõãåßï ãéá 1-2 þñåò. Óôç óõíÝ÷åéá ôïí ðëÜèåôå óå ìåãáëïýôóéêåò ìðáëßôóåò êáé ôéò ðéÝæåôå åëáöñþò óôç ìÝóç, áëåõñþíåôå êáé ôçãáíßæåôå óå êáõôü åëáéüëáäï ìÝ÷ñé íá øçèïýí áðü üëåò ôéò ìåñéÝò.

(fried meatballs)

Zakynthos (Zante)

Corfu salt and pepper. Simmer for 10 minutes. Add the fish and a little more water,

Ìïõóêåýåôå ôï øùìß óå íåñü êáé ôï óôýâåôå êáëÜ.

Porpetes

(fish casserole)

In a shallow pot place the olive oil, onion, garlic, potatoes and a cup of water,

ÅêôÝëåóç

Ingredients (serves 6 - 8) 2 slices stale wholemeal bread without the crust ½ kilo beef mince, finely ground 1 egg 250 grams Zakynthos gruyere, grated ½ cup fresh spearmint, finely chopped 2 grated onions 4-5 cloves garlic, finely chopped 1 teaspoon salt Pepper, Oregano Flour Olive oil for frying

- waves of f lavour

éüíéá íçóéÜ - êýìáôá ãåýóåùí

ÐéðÝñé ìáýñï

ÕëéêÜ (ãéá 6-8 Üôïìá)

the ionian islands

ÁëÜôé

Bianco

êåöôÝäåò

Soak the bread in water and squeeze excess water after bread softens. Place the mince, egg, gruyere, spearmint, onion, garlic, oregano, salt and pepper into a large bowl. Knead the ingredients together until they are well mixed. Let the mixture rest in the fridge for 1-2 hours. Then shape the mince into large balls and press them slightly in the middle, flour and fry in hot oil until cooked on all sides.

ÁñíÜêé óå êëçìáôüâåñãåò ÊåöáëïíéÜ ÅêôÝëåóç Ðñïèåñìáßíåôå ôï öïýñíï óôïõò 200 âáèìïýò. Óå Ýíá ìðïë áíáêáôåýåôå ôç ìïõóôÜñäá ìå ôç ñßãáíç. Ìå Ýíá êïöôåñü ìá÷áßñé êÜíåôå 6 âáèéÝò,

ÕëéêÜ ( 10-12 Üôïìá) 4 êéëÜ áñíÜêé Þ êáôóéêÜêé

óôåíÝò ó÷éóìÝò óôï êñÝáò. Óå êÜèå ó÷éóìÞ âÜæåôå ìéóÞ óêåëßäá óêüñäï ìáæß ìå ëßãï áðü ôï ìåßãìá ôçò ìïõóôÜñäáò. Óôéò 3 áðü ôéò ó÷éóìÝò

×õìü áðü Ýíá ìåãÜëï ëåìïíéïý

âÜæåôå êáé áðü Ýíá ãáñßöáëï. Ôñßâåôå êáëÜ ôï êñÝáò ìå Ýíá ëåìüíé, áëáôïðéðåñþíåôå êáé ôï ôïðïèåôåßôå ðÜíù áðü êëçìáôüâåñãåò ðïõ Ý÷åôå

3 óêåëßäåò óêüñäï

âÜëåé óå Ýíá ôáøß (áí äåí Ý÷åôå êëçìáôüâåñãåò, âÜæåôå ìéá ìåôáëëéêÞ ó÷Üñá). ÂÜæåôå ôï ôáøß óôï öïýñíï ãéá 5 ëåðôÜ êáé ìåôÜ ÷áìçëþíåôå óôïõò

1 êïõô. ãëõê. ñßãáíç

180 âáèìïýò êáé óõíå÷ßæåôå ôï øÞóéìï ãéá äýï þñåò áêüìá.

3 êïõô. óïõð. ìïõóôÜñäá 3-4 ãáñýöáëëá

éüíéá íçóéÜ - êýìáôá ãåýóåùí

ÁëÜôé ÷ïíäñü ÐéðÝñé

Lamb on vine shoots Cephallonia Preheat the oven at 2000oC. Mix the oregano and mustard in a bowl. Use a sharp knife to make 6 deep, narrow cuts into the meat. Place half a clove of garlic into each cut along with a little of the mustard mix. Insert a clove into 3 of the cuts. Rub the meat well with a lemon, season with salt and pepper, and place on the vine shoots that you have placed in an oven tray (if you have no vine shoots use a metal grill). Place the tray into the oven for 5 minutes and then lower the temperature to 1800oC and continue to roast for 2 hours.

Ingredients (serves 10-12) 4 kilos lamb or kid 1 large lemon juice 3 cloves garlic 1 teaspoon oregano 3 Tablespoons mustard 3-4 cloves Thick sea salt Pepper

ÓáñäÝëåò ìå óêüñäï, ëåìüíé êáé ñßãáíç

×ôáðïäé êñáóÜôï óôï öïýñíï ÊåöáëïíéÜ ÕëéêÜ (ãéá 6 Üôïìá)

ÊåöáëïíéÜ ÅêôÝëåóç Êáèáñßæåôå ôéò óáñäÝëåò áöáéñþíôáò åíôüóèéá êáé êåöÜëéá, áëåõñþíåôå êáé ôïðïèåôåßôå ôéò óáñäÝëåò óôï ôçãÜíé ôç ìßá äßðëá óôçí Üëëç êáé ôçãáíßæåôå. Áöáéñåßôå ôï ëÜäé ðñïóèÝôåôå ôï óêüñäï êïììÝíï óå öÝôåò, ôéò ðåñé÷ýíåôå ìå ôï ÷õìü ëåìïíéïý, áëáôïðßðåñï êáé ñßãáíç. ÐñïóèÝôåôå ½ öëéôæÜíé ôóáãéïý

ìáúíôáíü.

6- 7 óêåëßäåò óêüñäï ×õìüò 1 ëåìïíéïý 1 êïõô. ãëõê. ñßãáíç ÁëÜôé

Óå Ýíá ìðïë âÜæåôå ôï ÷ôáðüäé (áí åßíáé ìåãÜëï, ôï êüâåôå óå äýï Þ ôñßá Þ

öñÝóêï Þ êáôåøõãìÝíï

êáé ðåñéóóüôåñá êïììÜôéá). Ðåñé÷ýíåôå ìå ôï îßäé Þ ôï êñáóß êáé ôï áöÞíåôå

2 öýëëá äÜöíçò

ãéá ìéóÞ þñá íá ìáñéíáñéóôåß. Óôñþíåôå ìéá ëáäüêïëëá êáé ìÝóá ñß÷íåôå ôï

3 óêåëßäåò óêüñäï áêáèÜñéóôï

åëáéüëáäï, ôï ÷ôáðüäé, ôç äÜöíç, ôï ðéðÝñé êáé ôï óêüñäï. Ôï ôõëßãåôå êáëÜ

½ êïõô. ãëõê. ðéðÝñé 2 êïõô. óïõð. åëáéüëáäï 1 öëéôæ. ôóáã. îýäé Þ êñáóß êüêêéíï

Octopus baked in red wine Cephallonia Ingredients (serves 6) 1 octopus around 1 kilo fresh

garlic, pour the lemon juice, salt, pepper and oregano over the fish. Add ½ cup of water. Put the frying pan on the heat. Let it simmer uncovered for about 10 minutes. Optionally, you can add some chopped parsley.

óåñâßñåôå æåóôü, ðáóðáëéóìÝíï ìå ëßãç ñßãáíç êáé ëßãï åëáéüëáäï.

Åëáéüëáäï ãéá ôï ôçãÜíé

Cephallonia into a frying pan next to each other and fry. Remove the oil and add the sliced

ôï øÞíåôå óôï öïýñíï ãéá 50 ëåðôÜ óôïõò 180 âáèìïýò. Ôï áíïßãåôå êáé ôï

ÐéðÝñé

Sardines in garlic, lemon and oregano Clean the sardines by removing their entrails and heads; flour them and place

êáé ìåôÜ ôï îáíáôõëßãåôå óå áëïõìéíü÷áñôï, ôï ôïðïèåôåßôå óå Ýíá ôáøÜêé êáé

Ingredients (serves 6) 1 kilo fresh sardines 6-7 cloves garlic 1 lemon juice 1 teaspoon oregano Salt

or frozen 2 bay leaves 3 garlic cloves unpeeled ½ teaspoon pepper

- waves of f lavour

éüíéá íçóéÜ - êýìáôá ãåýóåùí

ðåñßðïõ ãéá 10 ëåðôÜ. ÐñïáéñåôéêÜ ìðïñåßôå íá ðñïóèÝóåôå øéëïêïììÝíï

1 êéëü öñÝóêéåò óáñäÝëåò

1 ÷ôáðüäé ðåñßðïõ Ýíá êéëü

the ionian islands

íåñü. ÂÜæåôå ôï ôçãÜíé óôç öùôéÜ. ÁöÞíåôå íá óéãïâñÜóåé îåóêÝðáóôï

ÕëéêÜ (ãéá 6 Üôïìá)

ÅêôÝëåóç

Place the octopus into a bowl (if it is too large cut it into two, three, or even more pieces). Pour in the wine or vinegar and let it marinade for half an hour. Lay out some baking paper and place the octopus, bay leaves, pepper and garlic on it. Wrap it well and then wrap it again in tin foil, place it on an oven tray and cook in the oven for 50 minutes at 1800oC. Unwrap and serve hot, sprinkled with some oregano and a little olive oil.

2 Tablespoons olive oil 1 cup vinegar or red wine

Pepper Olive oil for frying

Óáâüñï ÉèÜêç ÅêôÝëåóç Êáèáñßæåôå ôá øÜñéá, ôá ðëÝíåôå êáé ôá áëáôßæåôå ìÝóá óå óïõñùôÞñé. Ôá áëåõñþíåôå, ôá ôçãáíßæåôå êáíïíéêÜ êáé ôá ôïðïèåôåßôå óå Ýíá ðÞëéíï óêåýïò Þ ðõñÝî. Êáôüðéí, óå Ýíá êáèáñü êáôóáñïëÜêé, ñß÷íåôå äýï öëéôæÜíéá åëáéüëáäï, åëÜ÷éóôï íåñü, ôá øéëïêïììÝíá óêüñäá, êáé ôá öõëëáñÜêéá áðü ôï äåíôñïëßâáíï. Ôá áöÞíåôå íá ðÜñïõí ëßãåò âñÜóåéò, ìÝ÷ñé íá ìáëáêþóåé ôï óêüñäï. ÐñïóèÝôåôå üëá ôá õðüëïéðá õëéêÜ, áíáêáôåýåôå ãéá ëßãï êáé ôá áöÞíåôå íá ðÜñïõí ìåñéêÝò âñÜóåéò áêüìç Þ ìÝ÷ñé ç óÜëôóá íá "äÝóåé". Ìå ôç óÜëôóá áõôÞ ðåñé÷ýíåôå ôá øÜñéá þóôå íá êáëõöèïýí. Åßíáé êáëýôåñï íá ôá áöÞóåôå íá ìáñéíáñéóôïýí ôïõëÜ÷éóôïí ãéá 2 ìÝñåò ðñéí

éüíéá íçóéÜ - êýìáôá ãåýóåùí

êáôáíáëùèïýí.

ÕëéêÜ (ãéá 6-8 Üôïìá) 1 êéëü øÜñéá (ìáñßäåò Þ êïõôóïìïýñåò ) 3 öëéôæ. ôóáã. åëáéüëáäï 1 ½ öëéôæ. ôóáã. îýäé äõíáôü 8 óêåëßäåò óêüñäï 2 êëáäÜêéá äåíôñïëßâáíï 1-2 öëéôæ. ôóáã. óôáößäá ìáýñç 1 öëéôæ. ôóáã. áëåýñé 2 öýëëá äÜöíçò áëÜôé

Savoro Ithaca Clean the fish, wash and salt them in a sieve. Dust in flour, fry normally and place into an earthenware pot or fire-resistant dish. Then, in a clean small pot, gently simmer the garlic and rosemary leaves in two cups of olive oil and a little water until the garlic softens. Add the rest of the ingredients, gently mix and simmer until the sauce is reduced. Pour the sauce over the fish until it is fully covered. It is best to let the fish marinade for 2 days before serving.

Ingredients (serves 6-8) 1 kilo fish (whitebait or red mullet-Mullus barbatus) 3 cups olive oil 1½ cups strong vinegar 8 cloves garlic 2 small twigs of rosemary 1-2 cups black raisins 1 cup flour 2 bay leaves Salt

ÓÜñôóá ÆÜêõíèïò ÅêôÝëåóç Óå ìéá êáôóáñüëá ôóéãáñßæåôå ôï êñÝáò ìå ôï êñåììýäé óôï åëáéüëáäï ìÝ÷ñé íá ñïäïêïêêéíßóåé áðü üëåò ôéò ìåñéÝò, óôç óõíÝ÷åéá ðñïóèÝôåôå ôï óêüñäï êáé ôç ñßãáíç, áíáêáôåýåôå êáé óâÞíåôå ìå ôï êñáóß êáé ôï îßäé. ¸ðåéôá ñß÷íåôå íåñü ÷ëéáñü ìÝ÷ñé íá óêåðáóôåß ôï êñÝáò, ôï îýëï êáíÝëáò, ôá ãáñßöáëá, ôç äÜöíç, ôïí ðåëôÝ íôïìÜôáò, ôï áëÜôé êáé ôï ðéðÝñé, áíáêáôåýåôå êáé áöÞíåôå ôï öáãçôü íá óéãïâñÜóåé óå ÷áìçëÞ èåñìïêñáóßá ãéá 1½ þñá ðåñßðïõ êáé ìÝ÷ñé íá ðéåé üëá ôá æïõìéÜ êáé íá "äÝóåé" ç óÜëôóá ôïõ. Äýï ëåðôÜ ðñéí êáôåâÜóåôå ôï öáãçôü áðü ôç öùôéÜ, ñß÷íåôå ôïõò êýâïõò ôõñéïý êáé ôï áöÞíåôå íá ðÜñåé ìßá âñÜóç. Ôï öáãçôü áõôü

éüíéá íçóéÜ - êýìáôá ãåýóåùí

óõíïäåýåôáé ìå ôçãáíçôÝò ðáôÜôåò, ìáêáñüíéá Þ Üóðñï ñýæé óðõñùôü.

ÕëéêÜ (ãéá 6-8 Üôïìá) 1 ½ êéëü êñÝáò øá÷íü ìïó÷Üñé êïììÝíï óå ìéêñÜ ôåôñÜãùíá êïììÜôéá 3-4 êïõô. óïõð ðåëôÝ íôïìÜôáò 1 ìåãÜëï êñåììýäé (ðñïáéñåôéêÜ) ½ êïõô. ãëõê ñßãáíç (ðñïáéñåôéêÜ) 2 êïõô. óïõð. îßäé ( ðñïáéñåôéêÜ) ½ ðïôçñÜêé Üóðñï êñáóß 1 öëéôæ. ôóáã. åëáéüëáäï 1 êåöÜëé óêüñäï 1 îýëï êáíÝëá 2-3 ãáñßöáëá 1 öýëëï äÜöíçò ÁëÜôé ÐéðÝñé 1 öëéôæ. ôóáã. êïììÝíï óå êýâïõò ëáäïôýñé

Sartsa Zakynthos (Zante) Sautè the meat in a pot with the onion and olive oil until golden brown on all sides, then add the garlic and oregano, mix and deglaze with the wine and vinegar. Then add the warm water until the meat is covered, the cinnamon stick, cloves, bay leaf, tomato paste, salt and pepper, stir and let simmer on low heat for about 1½ hours and until juices and sauce are reduced. Two minutes before taking the pot off the heat add the cubed cheese and let it simmer. This dish is served with fried potatoes, spaghetti or white rice.

Ingredients (serves 6-8) 1½ kilos cubed beef 3-4 Tablespoons tomato paste 1 large onion (optional) ½ teaspoon oregano (optional) 2 Tablespoons vinegar (optional) ½ glass white wine 1 cup olive oil 1 head garlic 1 cinnamon stick 2-3 cloves

1 bay leaf Salt, pepper 1 cup cubed ladotyri

Êïõíïõðßäé óïöéãÜäï ÆÜêõíèïò ÅêôÝëåóç Êüâåôå ôï êïõíïõðßäé óå ìðïõêåôÜêéá, ôá êáèáñßæåôå, ôá ðëÝíåôå êáëÜ êáé ôá áöÞíåôå íá óôñáããßîïõí. Óå ìéá êáôóáñüëá æåóôáßíåôå ôï åëáéüëáäï êáé ôóéãáñßæåôå ãéá ëßãï ôï êïõíïõðßäé. Óôç óõíÝ÷åéá ðñïóèÝôåôå ôá ìõñùäéêÜ (åêôüò áðü ôï áëÜôé êáé ôï ðéðÝñé), ôï óêüñäï êáé ôï êñåììýäé, áíáêáôåýåôå åëáöñÜ êáé ôÝëïò óâÞíåôå ìå ôï êüêêéíï êñáóß. ¸ðåéôá ðñïóèÝôåôå ôçí íôïìÜôá, áëáôïðéðåñþíåôå, áíáêéíåßôå ôçí êáôóáñüëá êáé áöÞíåôå íá óéãïâñÜóåé ôï öáãçôü, ãéá ðåñßðïõ 25 ëåðôÜ, ìÝ÷ñé íá "äÝóåé" ç óÜëôóá ôïõ.

ÕëéêÜ (ãéá 4-6 Üôïìá) 1 êïõíïõðßäé ìÝôñéï 4-5 þñéìåò íôïìÜôåò Þ Ýíá êïõôß êïíóÝñâáò êïíêáóÝ 2 êñåììýäéá ìÝôñéá ôñéììÝíá 5 óêåëßäåò óêüñäï ÁëÜôé ÐéðÝñé

éüíéá íçóéÜ - êýìáôá ãåýóåùí

3-4 ìïó÷ïêÜñöéá 1-2 öýëëá äÜöíçò ½ êïõô. ãëõê. êáíÝëëá óêüíç 2 ìéêñÝò ðéðåñéÝò êüêêéíåò êáõôåñÝò 1 ðïôÞñé êüêêéíï êñáóß

Cauliflower sofigado Zakynthos (Zante) Cut the cauliflower into small pieces, clean, wash well and strain. Heat olive oil in a pot and lightly saut? the cauliflower. Then add the spices (except for the salt and pepper), the onion and garlic, stir lightly and deglaze with the red wine. Add the tomato, salt and pepper, stir and let simmer, for approximately 25 minutes, until the sauce has reduced.

Ingredients (serves 4-6) 1 medium cauliflower 4-5 ripe tomatoes or 1 tin chopped tomatoes 2 medium onions grated 5 cloves garlic Salt Pepper 3-4 cloves 1-2 bay leaves ½ teaspoon cinnamon 2 small, hot, red peppers

1 glass wine

ÊñïêÝôåò

ÃéïõâáñëÜêéá ìå áìðåëüöõëëá êáé áõãïëÝìïíï

ÉèÜêç

ÅêôÝëåóç ÐëÝíåôå ôá áìðåëüöõëëá êáé óôç óõíÝ÷åéá ôá ñß÷íåôå óå âñáóôü íåñü ãéá 2-3 ëåðôÜ. Ôá âãÜæåôå, êáé ôá óôñáããßæåôå. Óå ìéá ìåãÜëç ëåêÜíç áíáêáôåýåôå êáëÜ üëá ôá õëéêÜ (åêôüò ôï æùìü êáé ôï âïýôõñï). ÐëÜèåôå ôá ãéïõñâáëÜêéá êáé ôá ôõëßãåôå ìå ôá áìðåëüöõëëá. Ôá âÜæåôå ðïëý êïíôÜ ôï Ýíá ìå ôï Üëëï, óå ìéá ñç÷Þ êáôóáñüëá. Áðü ðÜíù ôá

ìåôÜ ÷ôõðÜôå ôï áõãïëÝìïíï. ÐñïóèÝôåôå óôáäéáêÜ æïõìß áðü ôçí êáôóáñüëá ìå ôá ãéïõñâáëÜêéá, óôá áõãÜ. Ôï ðñïóèÝôåôå óéãÜ-óéãÜ óôçí êáôóáñüëá ìå ôá ãéïõñâáëÜêéá, áöïý ðñþôá ôçí Ý÷åôå ôñáâÞîåé áðü ôç öùôéÜ. ÌåôÜ ôçí åðáíáöÝñåôå óôç öùôéÜ. Ìüëéò ôá ãéïõñâáëÜêéá ðÜñïõí ìéá âñÜóç, áíáêéíåßôå ôçí êáôóáñüëá êáé óåñâßñåôå áìÝóùò.

40 ìåãÜëá áìðåëüöõëëá 1 êéëü êéìÜ ìïó÷áñßóéï 1 ìåãÜëï êñåììýäé ðïëôïðïéçìÝíï 1 êïõô. óïõð. Üíçèï øéëïêïììÝíï 1 êïõô. óïõð. ìáúíôáíü øéëïêïììÝíï 3 öñÝóêá êñåììõäÜêéá øéëïêïììÝíá ½ öëéôæ. ôóáã. ñýæé ÁëÜôé, ðéðÝñé 2 öëéôæ. ôóáã. æùìü áðü âñáóìÝíï ìïó÷Üñé 2 êïõô. óïõð. âïýôõñï

½ êéëü âïäéíü ç áñíßóéï êéìÜ 1 öëéôæ. ôóáã. êåöáëïôýñé ôñéììÝíï 4 êïõô. óïõð. ìáúíôáíü øéëïêïììÝíï ÁëÜôé

2 áõãÜ (ìüíï ôïõò êñüêïõò) ÷õìü áðü Ýíá ìÝôñéï ëåìüíé

Croquettes Ithaca Ingredients (for 20 pieces)

40 big vine leaves 1 kilo beef mince 1 big onion, pulped 1 Tablespoon dill, finely chopped 1 Tablespoon parsley, finely chopped 3 spring onions, finely chopped ½ cup rice salt, pepper 2 cups beef stock 2 Tablespoon butter

½ kilo beef or mutton minced meat

egg and lemon sauce onto the meatballs in the pot, which you have removed from the hot plate. Then return the pot to the hot plate, bring to the boil, remove from the heat, shake lightly and serve immediately.

ñïäïêüêêéíåò áð' Ýîù êáé ôñáãáíéóôÝò.

Åëáéüëáäï ãéá ôçãÜíéóìá

drain.

lemon mix. Add gradually juice from the pot onto the egg mix. Finally, pour the

ôñßììáôá ðáîéìáäéïý. Ôçãáíßæåôå óå ìðüëéêï åëáéüëáäï ìÝ÷ñé íá ãßíïõí

4 êïõô. óïõð. ôñßììáôá ðáîéìáäéïý

1 cup boiled rice

they do not become undone. Cook for 20 minutes. Prepare the egg and

Áëåõñþíåôå êÜèå êñïêÝôá êáé ôéò âïõôÜôå ðñþôá óôï áâãü êáé ìåôÜ óôá

2 áâãÜ ÷ôõðçìÝíá

Ingredients (serves 5-6 persons)

each other on a shallow pot. Place a plate upside down on top of them, so

ôïí êéìÜ áðü ôï øõãåßï êáé ôï ðëÜèåôå óå ìáêñüóôåíåò êñïêÝôåò.

1 öëéôæ. ôóáã. áëåýñé

Wash the vine leaves and soak in hot water for 2-3 minutes. Remove and

the yiouvarlakia and wrap each one in a vine leaf. Place them very close to

ôá ìðá÷áñéêÜ. ÁöÞíåôå ôï ìßãìá óôï øõãåßï íá óößîåé ãéá 1-2 þñåò. ÂãÜæåôå

ÐéðÝñé

Yiouvarlakia (rice meatballs) in vine leaves and egg and lemon sause

In a big bowl mix all ingredients (except for the beef stock and butter). Shape

Óå Ýíá ìðïë áíáêáôåýåôå ôï ñýæé ìå ôïí êéìÜ, ôï ôõñß êáé üëá ôá ìõñùäéêÜ êáé

Ãéá ôï áõãïëÝìïíï

Ithaca

1 öëéôæ. ôóáã. ñýæé âñáóìÝíï

For the egg and lemon sauce 2 eggs (only the yolks) the juice of a medium lemon

1 cup kefalotyri (hard, salty cheese), grated

- waves of f lavour

éüíéá íçóéÜ - êýìáôá ãåýóåùí

ðñïóèÝóåé ôï âïýôõñï, ìÝ÷ñé íá óêåðáóôïýí. ÂñÜæåôå ãéá 20 ëåðôÜ. ÁìÝóùò

ÕëéêÜ (ãéá 5-6 Üôïìá)

ÅêôÝëåóç

the ionian islands

óõãêñáôåßôå ìå Ýíá áíÜðïäï ðéÜôï. ÐñïóèÝôåôå ôï æùìü óôï ïðïßï Ý÷åôå

ÕëéêÜ (ãéá 20 êïììÜôéá)

Mix the rice and minced meat in a bowl and add all the herbs and spices. Leave the mixture in the fridge for 1-2 hours so that it becomes firm. Remove from the fridge and shape into long croquettes. Flour each croquette, dip first into the beaten egg and then into the ground rusk and fry in ample olive oil, until crispy and golden brown.

4 Tablespoon parsley, finely chopped salt pepper 1 cup flour 2 eggs, beaten 4 Tablespoons rusk, ground Olive oil for frying

Êïõì-êïõÜô ãëõêü

Öéôïýñåò

ÊÝñêõñá ÅêôÝëåóç

ÆÜêõíèïò ÕëéêÜ (ãéá äõï ìåãÜëá âÜæá)

ÐëÝíåôå ôá êïõìêïõÜô êáé ôá êáèáñßæåôå áðü ôá êïôóáíÜêéá ôïõò. Ôá âÜæåôå

1 êéëü ÊïõìêïõÜô

óå ìéá êáôóáñüëá êáé âÜæåôå ôüóï íåñü üóï íá óêåðÜæïíôáé ôåëåßùò. Ìüëéò

2 öëéôæ. ôóáã. æÜ÷áñç

áñ÷ßóïõí íá âñÜæïõí ÷áìçëþíåôå ôçí öùôéÜ êáé ôá áöÞíåôå íá óéãïâñÜóïõí

1 êïõô. óïõð. îéíü

ÕëéêÜ (ãéá 40 êïììÜôéá ðåñßðïõ) 3 ëßôñá íåñü 1 êéëü óéìéãäÜëé ÷ïíäñü

ÅêôÝëåóç

1 ðñÝæá áëÜôé

Óå ìéá ìåãÜëç êáôóáñüëá ñß÷íåôå ôï íåñü ìå ëßãï áëÜôé êáé ôï æåóôáßíåôå. Óôç

ðáãùìÝíï íåñü. ÂÜæåôå üëá ôá õðüëïéðá õëéêÜ óå ìéá êáôóáñüëá êáé ôá

ÆÜ÷áñç êáé êáíÝëá ãéá ôï

óõíÝ÷åéá ñß÷íåôå ëßãï-ëßãï ôï óéìéãäÜëé, áíáêáôåýïíôáò óõíÝ÷åéá ìÝ÷ñé íá ãßíåé

áöÞíåôå íá âñÜóïõí ãéá 20 ëåðôÜ. ÐñïóèÝôåôå ôá êïõìêïõÜô. ×áìçëþíåôå

ãáñíßñéóìá

ãéá 5 ëåðôÜ ðåñßðïõ. Óôñáããßæåôå óå Ýíá ôñõðçôü êáé ôá îåðëÝíåôå ìå

½ öëéôæ. ôóáã. íåñü

óáí êñÝìá. ¸ðåéôá ñß÷íåôå ôçí êñÝìá óå ëáäùìÝíï ôáøß, ôç óôñþíåôå êáé ôçí 4-5 åê.).

ÂÜæåôå äõï âÜæá íá âñÜóïõí, ìÝóá óå Üöèïíï íåñü, óå ÷áìçëÞ

Ôçí åðïìÝíç ìÝñá ôçí êüâåôå ëïîÜ êïììÜôéá êáé ôá ôçãáíßæåôå óå êáõôü

èåñìïêñáóßá ãéá 15 ëåðôÜ. Ôá âãÜæåôå êáé ôá óôåãíþíåôå. ÁäåéÜæåôå ôá

åëáéüëáäï êáé áðü ôéò äýï ìåñéÝò. Óåñâßñïíôáé ðáóðáëéóìÝíá ìå æÜ÷áñç êáé

êïõìêïõÜô óôá âÜæá. Óöñáãßæåôå êáé äéáôçñåßôå óå äñïóåñü ìÝñïò.

êáíÝëá.

Fitoures

Corfu Wash the cumquats and remove their stalks. Place them in a pot and cover them with water. When the water boils, lower the heat and let them simmer for about 5 minutes. Strain in a sieve and rinse with very cold water. Place the rest of the materials into a pot and let them boil for 20 minutes. Add the cumquats. Lower the heat and let them simmer until the fruit are soft. Place the two jars in water on low heat and let them simmer for 15 minutes. Take them out and dry them. Pour the cumquats into the jars. Seal and store in a cool place.

Zakynthos (Zante) Ingredients (for two large jars) 1 kilo cumquats 2 cups sugar 1 Tablespoon xino (citrate) ½ cup water

3 litres water

This sweet is served as a treat at every festive occasion. Along with pasteli (sesame and honey bar), these sweets are a 'must' for any feast.

1 kilo thick semolina

Heat the water with the salt in a large pot. Then gradually add the semolina,

Ingredients (for approximately 40 pieces)

1 pinch of salt Sugar and cinnamon to garnish

- waves of f lavour

Cumquat preserve

the ionian islands

áöÞíåôå íá êñõþóåé (ôï ýøïò ôçò êñÝìáò ðñÝðåé íá öôÜíåé ü÷é ðáñáðÜíù áðü

ôçí öùôéÜ êáé ôá áöÞíåôå íá óéãïâñÜóïõí ìÝ÷ñé ôá öñïýôá íá ãßíïõí ìáëáêÜ.

éüíéá íçóéÜ - êýìáôá ãåýóåùí

Åßíáé Ýíá ãëõêü óõíõöáóìÝíï ìå êÜèå ãéïñôÞ. Ìáæß ìå ôï ðáóôÝëé åßíáé ãëõêßóìáôá áðáñáßôçôá óå êÜèå ðáíçãýñé.

stirring so that it becomes cream-like. Then pour the cream into an oiled oven tray, spread and let it cool (the paste should be no higher than 4-5 cm). The following day cut into diagonal pieces and fry in hot olive oil on both sides. Serve sprinkled with sugar and cinnamon.

éüíéá íçóéÜ - êýìáôá ãåýóåùí

ÊÝñêõñáò

Corfu

ÁãéÜäá ÓÜëôóá óêüñäïõ ìå âÜóç ôï øùìß, ôï îßäé êáé ôá áìýãäáëá. Óõíïäåýåé ôçãáíçôü øÜñé êáé ëá÷áíéêÜ.

Agiada Garlic sauce with bread, vinegar and almonds; served with fried fish and vegetables.

Áñìõñß÷á öõôü ðïõ öõôñþíåé ãýñù áðü ëßìíåò Þ áììþäåò ðáñáëßåò, ôï âñÜæïõìå áöáéñïýìå ôá óêëçñÜ ìÝñç ôïõ êáé ôï âñÝ÷ïõìå ìå ëáäüîéäï êáé ôñþãåôáé ùò ïñåêôéêü Þ óáëÜôá.

Armyricha A plant that grows around lakes or sandy beaches; it is boiled and the hard parts are removed; it is seasoned with oil and vinegar and served as an appetizer or a salad.

ÂåíåôóéÜíéêï Ðáóôßôóéï Åßäïò ðßôáò ðïõ ðåñéëáìâÜíåé óôñþóåéò êñÝáôïò (êõíÞãé, êïôüðïõëï, ëïõêÜíéêï, ìïñôáäÝëá ê.Ü.), ðÜóôáò êáé ìðåóáìÝë, ðïõ ðåñéêëåßïíôáé óå ãëõêéÜ óöïëéÜôá. ÖôéÜ÷íåôáé êáé óÞìåñá, óå åéäéêÝò ðåñéðôþóåéò.

Venetian pastitsio A type of pie that includes layers of meat (game, chicken, sausage, Mortadela cured sausage, etc), paste and bèchamel sauce, wrapped in sweet puff pastry. It is made to this day for special occasions.

ËïõêÜíéêï ×ïéñéíü êñÝáò áëåóìÝíï ìå ðïëý ñßãáíç, êáé Üëëá ìðá÷áñéêÜ, ôõëéãìÝíï óå Ýíôåñá æþïõ, ðëåãìÝíï êáé êáðíéóìÝíï. ÁöÞíåôáé íá óéôÝøåé ãéá áêñéâþò 30 çìÝñåò.

Sausage Pork ground with a lot of oregano and other spices, wrapped in animal intestines, "braided" and smoked; it is left to mature for 30 days.

ÌáíôïëÜôï Ãëõêüæç, ìÝëé, æÜ÷áñç, ìáñÝãêá, ñïäüíåñï êáé áìýãäáëá.

Mandolato (nougat) Glucose, honey, sugar, meringue, rosewater and almonds.

ÌÜíôïëåò ÊáâïõñíôéóìÝíá áìýãäáëá ìå åðéêÜëõøç êáñáìÝëáò.

Mandoles Roasted caramelised almonds.

ÌðéÜíêï ØÜñé óôçí êáôóáñüëá ìå ëåìüíé, óêüñäï êáé ðéðÝñé, ÷ùñßò íôïìÜôá, åî ïõ êáé ôï üíïìÜ ôïõ (óôá éôáëéêÜ bianco óçìáßíåé ëåõêü).

Bianco Fish cooked in a pot with lemon, garlic and pepper; no tomatoes are used; thus, it is given its name, bianco (Italian for white).

ÌðïõñäÝôï Ðñüêåéôáé ãéá öáãçôü ìå øÜñé óêïñðéü, ãáëÝï Þ ðáóôü ìðáêáëéÜñï. Ãßíåôáé ìå ôóéãáñéóìÝíï êñåììýäé, êïêêéíïðßðåñï ãëõêü êáé êáõôåñü. Ôï ðéÜôï ìðïñåß íá åíéó÷õèåß ìå ôï æùìü âñáóôþí øáñéþí ìéêñÞò áîßáò.

Bourdeto A dish with sea scorpion, tope (Galeorhinus galeus) or salted cod. It is made with sautèed onion, and sweet hot red pepper. The flavour can be enhanced with a broth of cheaper fish.

¼ìçñá ÌéêñÜ öõôÜ ôçò èÜëáóóáò, ðïëý êáëÜ ðëõìÝíá ãéá íá êáèáñßóïõí áðü êÜèå ß÷íïò Üììïõ, êáé åëáöñþò óïôáñéóìÝíá ìå îßäé, ìðá÷áñéêÜ ëá÷áíéêþí êáé åëáöñþò ôçãáíéóìÝíï êñåììýäé.

Omera Small sea plants, thoroughly washed to get rid of all sand, and lightly sautèed in vinegar, vegetable spices and lightly fried onions.

Ðïõôßãêá ×ñéóôïõãåííéÜôéêï ãëõêü ìå âñåôáíéêÝò ñßæåò. ÖôéÜ÷íåôáé ìå ôñéììÝíï ðáîéìÜäé, óáâïõáãéÜñ, óôáößäåò, áõãÜ êáé ãÜëá. ÐáñáëëáãÝò ôçò óõíáíôÜìå óå üëá ôá Éüíéá íçóéÜ.

Pudding Christmas dessert of British origin. Made with ground rusks, sponge finger biscuits, eggs and milk. Variations on this dessert are found throughout the Ionian islands.

Óáâüñï Ôçãáíçôü øÜñé (êáôÜ ðñïôßìçóç ìðáñìðïýíé, ìáñßäá Þ ãüðá), ìå óÜëôóá áðü îßäé, ëÜäé, äåíôñïëßâáíï, óêüñäï êáé óôáößäá. ÓõíÞèùò ôñþãåôáé óôéò ãéïñôÝò ôïõ Åõáããåëéóìïý Þ ôùí ÂáÀùí.

Savoro Fried fish (preferably red mullet, whitebait or gopa [bogue]) in a sauce of vinegar, oil, rosemary, garlic and raisins; it is usually made for the feast of the Annunciation or on Palm Sunday.

ÓáëÜìé ÖôéáãìÝíï áðü ÷ïéñéíü êñÝáò êáé ëßðïò óå êýâïõò, ìå óêüñäï êáé ìðá÷áñéêÜ, ôõëéãìÝíï óå Ýíôåñá æþïõ êáé êáðíéóìÝíï. ÁöÞíåôáé íá óéôÝøåé ãéá 30 ìå 40 çìÝñåò.

Salami Made from pork meat and fat cut into cubes, with garlic and spices, wrapped in animal entrails and smoked; it is left to mature for 30 to 40 days.

Ôæßíôæïëåò Þ Ôæßôæéöá ÌéêñÜ ãåõóôéêÜ öñïýôá ìå Ýíôïíï êüêêéíï ÷ñþìá êáé êïõêïýôóé ðïõ ôñþãïíôáé öñÝóêá, áðïîçñáìÝíá, âñáóìÝíá Þ øçìÝíá óôï öïýñíï. Ìðïñïýí íá äéáôçñçèïýí óå ãõÜëåò ìÝ÷ñé êáé Ýíá ÷ñüíï.

Jinjoles or jijifa Small tasty fruit with an intense red colour and a pip; consumed fresh, dried, boiled or baked in the oven. They can be preserved in jars for up to a year.

Ôçãáíßôåò ÓõíÞèùò öôéÜ÷íïíôáé óôéò ïíïìáóôéêÝò åïñôÝò ôùí Êåñêõñáßùí êáé öõóéêÜ ôçí ðáñáìïíÞ ôçò ãéïñôÞò ôïõ Áãßïõ Óðõñßäùíá.

Tiganites (pancakes) Usually made on Name Days to treat guests and, of course, on the eve of St. Spyridon's Festival.

ÖïãêÜôóá Êåñêõñáúêü ãëýêéóìá ðïõ öôéÜ÷íåôáé óõíÞèùò ôï ÐÜó÷á.

Fogatsa A Corfu sweet usually prepared at Easter.

ÖñÝóêá öáóüëéá, ðñÜóéíåò ðéðåñéÝò, ìåëéôæÜíåò êáé ðáôÝôåò "ÌðéÜíêï" ÌáãåéñåìÝíï ìå ìáýñï êáé Üóðñï ðéðÝñé, áñêåôü åëáéüëáäï, øéëïêïììÝíï óêüñäï, ìðá÷áñéêÜ ëá÷áíéêþí êáé åëáöñþò ôçãáíéóìÝíï êñåììýäé.

Fresh beans, green peppers, aubergines and potatoes "bianco" Cooked in black and white pepper, ample olive oil, finely chopped garlic, vegetable spices and lightly sautèed onion.

ÖñåóêáìÝíôá (Öñáãêüóõêá) Ãëõêü áñùìáôéêü êáé ãåõóôéêü öñïýôï áðü ôéò öñáãêïóõêéÝò, ðïëý äçìïöéëÝò óôïõò Êåñêõñáßïõò. Ôñþãåôáé ðáãùìÝíï, óõíÞèùò ôï ðñùß.

Freskamenta (prickly pears) A sweet aromatic tasty fruit from prickly pear plants, very popular with Corfiots. It is eaten ice-cold, usually in the mornings.

ÊåöáëïíéÜò

Cephallonia

ÁëéÜäá ÄõíáôÞ óêïñäáëéÜ ìå Ýíôïíç ôçí ðáñïõóßá ôïõ óêüñäïõ. ÖôéÜ÷íåôáé ìå ðáôÜôá, åëáéüëáäï êáé æïõìß áðü ðáóôü ìðáêáëéÜñï Þ ÷ôáðüäé. Óåñâßñåôáé ìå âñáóôÜ ëá÷áíéêÜ êáé óõíïäåýåé ðáñáäïóéáêÜ ôïí ôçãáíçôü ìðáêáëéÜñï.

Aliada Mashed potato with an intense garlic flavour. It is made with potatoes, olive oil, lemon and broth from salted cod or octopus. It is served with boiled vegetables and traditionally accompanies fried salty cod.

ÁõãÜ ìå óÜëôóá íôïìÜôáò êáé êñáóß Èá ìðïñïýóå íá ìïéÜæåé ìå ôá áõãÜ ìå íôïìÜôá ðïõ öôéÜ÷íïõí óå üëç ôçí ÅëëÜäá, ìüíï ðïõ áõôü ôï ðéÜôï ðåñéëáìâÜíåé ìéá ãåííáßá ðïóüôçôá êüêêéíïõ êñáóéïý êáé öõóéêÜ óêüñäï.

Eggs in tomato and wine sauce This dish would be similar to the eggs and tomatoes made all over Greece; however, it differs because it includes a generous amount of wine and, naturally, garlic.

Æïýðá Ôï ëéôü áõôü ðéÜôï áíÜãêçò áðáíôÜ êáé óôçí ÉèÜêç. Äåí åßíáé ôßðïôå Üëëï áðü øùìß øçìÝíï óå öùôéÜ êáé ðåñé÷õìÝíï ìå ìðüëéêï åëáéüëáäï êáé êüêêéíï êñáóß.

Zoupa This frugal dish for times of necessity is also prepared on Ithaca. It is nothing more than fire baked bread covered in ample olive oil and red wine.

Ëáãùôü ¸íá öáãçôü ðïõ ðáñáäïóéáêÜ öôéá÷íüôáí ìå ëáãü, óÞìåñá ãßíåôáé êáé ìå êïõíÝëé Þ êïôüðïõëï ðïõ ìáñéíÜñåôáé ãéá þñåò óå êüêêéíï êñáóß Þ îßäé (ðéï óõ÷íÜ ìå îßäé). ØÞíåôáé ìå ôïõëÜ÷éóôïí 34 ïëüêëçñá êåöÜëéá óêüñäï, íôïìÜôá êáé õðåñâïëéêÜ ðïëý ëåìüíé.

Lagoto A dish traditionally prepared with rabbit, which is nowadays also made with hare or chicken, marinated for hours in red wine or vinegar (more often in vinegar). It is baked with at least 3-4 whole heads of garlic, tomatoes and excessive amounts of lemon.

Ìïó÷áñÜêé ðñïêÜäï Êïêêéíéóôü êñÝáò óôï ïðïßï êÜíïõìå ôñýðåò ðïõ ãåìßæïíôáé ìå áëÜôé, ðéðÝñé êáé óêüñäï.

Veal procado Meat in tomato sauce, with holes poked into it and filled with salt, pepper and garlic.

Ìðáêáëéáñüðéôá Ðßôá ìå ÷åéñïðïßçôï öýëëï ãåìéóìÝíç ìå îáñìõñéóìÝíï ìðáêáëéÜñï, ñýæé êáé ìõñùäéêÜ.

Bakaliaropita (cod pie) Pie with handmade fyllo pastry filled with desalted desiccated cod, rice and herbs.

ÌðáñìðïõëÝ Ðáñáäïóéáêü ãëõêü ôï ïðïßï öôéÜ÷íåôáé áðü ìÝëé êáé áìýãäáëá..

Barboule Traditional sweet made with honey and almonds.

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Gastronomic Glossary

the ionian islands

Ãáóôñïíïìéêü ëåîéêü

éüíéá íçóéÜ - êýìáôá ãåýóåùí

ÓìÝñíá Ôï ÷áñáêôçñéóôéêü øÜñé ìå ôï "öéäßóéï" êïñìß êáé ôï íüóôéìï ëåõêü êñÝáò ðïõ óôçí ÉèÜêç ôçí êÜíïõí øçôÞ.

Smerna (ray fish) The characteristic fish with a snakelike body and tasty white meat which is grilled on Ithaca.

Ñïäüîõäï Îßäé áðü óõãêåêñéìÝíç ðïéêéëßá ôñéáíôÜöõëëïõ.

Rodoxydo Vinegar made from a specific variety of roses.

Ñïóüëé Ðáñáäïóéáêü çäýðïôï áðü êáíÝëá.

Rozoli Traditional liqueur made with cinnamon.

Óïýðá ÷ôáðüäé Åíôåëþò éäéáßôåñç ãåýóç ìéáò áëëéþôéêçò åêäï÷Þò ôïõ ÷ôáðïäéïý, ðïõ ìÝ÷ñé ôþñá ôï Ý÷ïìå óõíçèßóåé ùò ìåæÝ. Ôç äõíáôÞ êáé åðéèåôéêÞ ãåýóç ôïõ "ìáëáêþíåé" ëßãï ôï êïöôü ìáêáñïíÜêé ðïõ ðñïóôßèåôáé óôï ôÝëïò.

Octopus soup A completely unique taste of a different variation of octopus, which we normally eat as an appetizer. Its strong aggressive flavour is softened with macaroni added at the final cooking stage.

ÑõæÜäá Ñõæüãáëï.

Ryzada Rice pudding. Sirjirjoula Bread dumplings, which, naturally, like many others, include wine in their dough. After being fried in plenty of oil they are sprinkled with sugar and cinnamon.

ÔæÝñéá Åíôüóèéá áðü êáôóéêÜêé Þ áñíÜêé ðïõ ôçãáíßæïíôáé óõíÞèùò ìå áõãÜ.

Tzieria Entrails of lamb or kid usually fried with eggs.

Óéñôæßñôæïõëá ØùìÝíéá ëïõêïõìáäÜêéá ðïõ öõóéêÜ, üðùò êáé ðïëëÜ Üëëá, ðåñéÝ÷ïõí óôç æýìç ôïõò êñáóß. Áöïý ôçãáíéóôïýí óå Üöèïíï ëÜäé, ðáóðáëßæïíôáé ìå êáíÝëá êáé æÜ÷áñç. ÓôñáðáôóÜäá ÁõãÜ ìå íôïìÜôåò, ôçãáíéóìÝíá ìå íôüðéï åëáéüëáäï, áëÜôé, ðéðÝñé êáé öÝôá.

Strapatsada Eggs in tomato sauce, fried in local olive oil, salt, pepper and feta cheese.

Ôñïýöåò Ôï ðéï äçìïöéëÝò ãëõêü ôïõ íçóéïý ôï ïðïßï ìðïñåßôå íá âñåßôå óå äýï ôñåéò ðáñáëëáãÝò, ëåõêÝò ìå áìýãäáëï Þ óïêïëáôÝíéåò ðáóðáëéóìÝíåò ìå ôñïýöá.

Troufes (truffles) The most popular sweet on the island; it can be found in two or three variations, white sprinkled with almonds or chocolate sprinkled with truffles.

ÔóåñÝðá* Ôå÷íéêÞ ìáãåéñÝìáôïò ðïõ ðñïÝñ÷åôáé áðü Ýíá ðáñáäïóéáêü óêåýïò ðïõ åëÜ÷éóôá ÷ñçóéìïðïéåßôáé ðéá. Ðñüêåéôáé ãéá Ýíá êáðÜêé ðÞëéíï (áðü ëåõêü ðçëü, ðïõ Ý÷åé æõìùèåß ìáæß ìå ìáëëéÜ ãßäáò ãéá íá ìç óêïñðÜåé åýêïëá ), ìå ôï ïðïßï óêåðÜæïõí ôï ìåôáëëéêü ôáøß ìÝóá óôï ïðïßï åôïéìÜæåôáé ôï öáãçôü (óõíÞèùò êáôóéêÜêé Þ êïôüðïõëï ìå ðáôÜôåò ëáäïñßãáíç êáé óêüñäï).

Tserepa* A cooking technique named after a traditional pot which is rarely used nowadays. This is a clay lid (made with white clay, which has been kneaded with goats hair so that it doesn't crumble easily1), with which they usually cover the metal tray in which food is prepared (usually kid or chicken with potatoes, oil, oregano and garlic).

×ïõñìÜäåò Åîùôéêü üíïìá, áëëÜ óôçí ðñáãìáôéêüôçôá ðñüêåéôáé ãéá Ýíá åßäïò ôçãáíçôþí ìåëïìáêÜñïíùí ðïõ óéñïðéÜæïíôáé êáé ðáóðáëßæïíôáé ìå Üöèïíá êáñýäéá êáé êáíÝëá.

Chourmades (dates) An exotic name, but in reality they are a type of fried melomakarona (syrupy Christmas sweet) that are covered in syrup and sprinkled with plenty of nuts and cinnamon.

Æáêýíèïõ

Zakynthos

ÁëéÜäá ÓêïñäáëéÜ (áðü ôçí éôáëéêÞ ëÝîç agliata).

Aliada Called also skordalia, a sauce made of garlic and potato mashed with olive oil and lemon garlic sauce (from the Italian word agliata).

Ãåìéóôü Êïôüðïõëï Þ êïõíÝëé, ãåìéóôü ìå óêüñäï, ðéêÜíôéêï ëáäïôýñé, ôá óõêùôÜêéá ôïõ êáé øçìÝíï óôï öïýñíï.

Gemisto (stuffed) Chicken or rabbit stuffed with garlic, spicy ladotyri, and chopped giblets, roasted in the oven.

ËáãÜíá Æáêýíèïõ ìå êñáóß ¸íá ãëõêü øùìß ìå ìðüëéêåò óôáößäåò áñùìáôéóìÝíï ìå ãëõêÜíéóï êáé ðáóðáëéóìÝíï ìå óïõóÜìé.

Zakynthos lagana (flatbread) with wine Sweet bread with plenty of raisins scented with aniseed and sprinkled with sesame.

Ëáäïôýñé ×ëùñü ëåõêü ôõñß, ðïõ ùñéìÜæåé óôï ëÜäé, ìå ãåýóç ðéêÜíôéêá êáõôåñÞ.

Ladotyri (oil cheese) Fresh white cheese matured in oil, with a spicy hot taste.

ÌáíÝóôñá Óïýðá.

Manestra Soup with rice-like pasta.

ÌïõóôÜñäá-ÌïóôÜñíôá ¸íá åßäïò ãëõêéÜò óÜëôóáò, áðïìåéíÜñé ôçò âåíåôóéÜíéêçò êïõæßíáò, ðïõ öôéÜ÷íåôáé ôüóï óôçí ÊÝñêõñá üóï êáé óôç ÆÜêõíèï ìå öñïýôá.

Moustarda-mostarda A type of sweet sauce, a relic of Venetian cuisine, made both on Corfu and Zakynthos.

ÐáíôóÝôá Óåñâßñåôáé ó÷åäüí ðáíôïý óôï íçóß: ðñüêåéôáé ãéá ôï ìáëáêü ìÝñïò ôçò ÷ïéñéíÞò êïéëéÜò, ãåìéóôÞ ìå ôõñß, ðéðåñéÜ êáé íôïìÜôá óå ñïëü áðü ôï ìðÝéêïí.

Pantseta Served almost everywhere on the island: this is the soft part of the pork belly, filled with cheese, peppers and tomatoes, rolled in bacon.

Óå Ýíá áðü ôá ïñåéíÜ ÷ùñéÜ ôçò âüñåéáò ÉèÜêçò, ôïí ÐëáôåéèñéÜ, õðÜñ÷åé ìéá ðåñéï÷Þ ìå ðçëü, ï ëåãüìåíïò êïõôåëÜò, áðü ôïí ïðïßï öôéÜ÷ôçêáí ó÷åäüí üëåò ïé ôóåñÝðåò ôïõ íçóéïý, áðü åìðåéñïôÝ÷íåò êáôáóêåõáóôÝò.

* In one of the mountainous villages of Northern Ithaca, called Plateithria, there is an area with clay; this clay is called koutelas and almost all tserepes on the island were made with it by expert craftsmen.

Ôõñüðéôá áâñÜêùôç Ôï ëÝåé êáé ôï üíïìÜ ôçò. Ðñüêåéôáé ãéá ìéá ôõñüðéôá ÷ùñßò öýëëï ç ïðïßá áðïôåëåßôáé áðü Ýíá ðç÷ôü ÷õëü áðü âïýôõñï, öÝôá, êåöáëïôýñé ãéáïýñôé êáé áõãÜ êáé øÞíåôáé óôï öïýñíï.

Avrakoti (open) cheese pie As implied by its name, this cheese pie uses no pastry. It is made with a thick gruel of butter, feta cheese, kefalotyri, yoghurt and eggs baked in the oven.

Öëùñåíôßíåò ÁöñÜôï êáé ôñáãáíü ãëõêü, ðëïýóéï óå áìýãäáëá ôï ïðïßï øÞíåôáé óôï öïýñíï.

Florentines Fluffy and crispy sweet, rich in almonds, which is baked in the oven.

×ôáðïäüðéôá Ìéá áóõíÞèéóôç óõíôáãÞ ðïõ áðáíôÜ óôçí ðéï áðëÞ åêäï÷Þ ôçò óôçí ÉèÜêç. Ç ãÝìéóç áðïôåëåßôáé áðü ÷ôáðüäé, ñýæé, óêüñäá êáé ðïëëÜ ìðá÷áñéêÜ.

Octopus pie An unusual recipe found in its simplest form in Ithaca. The stuffing consists of octopus, rice, garlic and lots of spices.

ÉèÜêçò

Ithaca

ÃÜíá Ôï ìåëÜíé ôïõ êáëáìáñéïý, ôï ïðïßï ìáãåéñåýåôáé ìå êñáóß óôçí êáôóáñüëá, ìáæß ìå ôï ìáëáêüäåñìï.

Gana Calamari ink, cooked in a pot with the calamari.

Æïýðá Øùìß øçìÝíï óôç öùôéÜ êáé âïõôçãìÝíï óå åëáéüëáäï êáé êñáóß.

Zoupa Bread toasted in an open fire and dipped in olive oil and wine.

ÌðáìðáíÜäá Øùìß îåñü ìïõóêåìÝíï óå óÜëôóá áðü üóðñéá.

Babanada Dry bread soaked in a broth of pulses.

Ðéíüëéá Ôá êïõêïõíÜñéá ðïõ ÷ñçóéìïðïéïýíôáé óå äéÜöïñåò ãåìßóåéò êñÝáôïò, üðùò ôçò ãáëïðïýëáò.

Pinolia Pine nuts used in various stuffing mixtures, such as turkey stuffing.

Ðïõôßãêá ÐáñáëëáãÞ ôçò ðïõôßãêáò, ìå ôï åããëÝæéêï ãáóôñïíïìéêü óôõë ðïõ óõíáíôÜìå óôçí ÊÝñêõñá êáé ôá Êýèçñá, ìüíï ðïõ åäþ áíôß ãéá óéìéãäÜëé ÷ñçóéìïðïéåßôáé ëåõêü øùìß.

Pudding A variation on the pudding, in the English style prepared on Corfu and Cythera; the difference is that instead of semolina white bread is used here.

Ñáãü Åßäïò ñáãïý ðïõ öôéÜ÷íåôáé ìå êïêêéíéóôü áñíÜêé Þ êáôóéêÜêé, Ýíá ïëüêëçñï êåöÜëé óêüñäï êáé ìéá ðëïýóéá óÜëôóá íôïìÜôáò.

Rago A type of ragout made with lamb or kid in red sauce, a whole head of garlic and rich tomato sauce.

ÑïâÜíé Ìç óáò ãåëÜåé ôï üíïìá! ÌïéÜæåé ìå ôï êëáóéêü ñáâáíß, ìüíï ðïõ ôç äéáöïñÜ ôçí êÜíåé ôï ñýæé êáé ôï ìÝëé. ÐñïóöÝñåôáé óå ãÜìïõò, âáöôßóéá êáé åïñôÝò.

Rovani Don't let the name fool you! It may look like traditional revani (syrupy sponge cake) but it is made with honey and rice; it is used to treat guests at weddings, christenings and celebrations.

ÓêáóôÝò ÔóáêéóôÝò ìå ðÝôñá, Üãïõñåò åëéÝò.

Skastes Stone crushed unripe olives.

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Bobota Traditional sweet which is usually made with corn flour and raisins.

the ionian islands

Ìðïìðüôá Ðáñáäïóéáêü ãëõêü (óõíÞèùò áðü êáëáìðïêÜëåõñï) ìå óôáößäåò.

ÐñÝíôæá ÖñÝóêï ôõñß ôýðïõ öÝôáò ìå áëïéöþäç õöÞ. ÐáëéÜ ç äéáôÞñçóç ãéíüôáí óå áóêéÜ êáé ãé' áõôü åß÷å éäéáßôåñç ãåýóç. Óåñâßñåôáé ìå íôïìÜôá ôñéììÝíç.

Prentza Fresh feta-like cream cheese. In the past it was kept in goatskins, hence its unique taste; it is served with grated tomato.

Ñáãïý ìïó÷Üñé Ç ðáóôéôóÜäá ôçò Æáêýíèïõ, ðáñüìïéá ìå åêåßíç ôçò ÊÝñêõñáò.

Beef ragout Zakynthos pastitsada, similar to that of Corfu.

Óáñôóïõôóïýíé Þ Óáñôóéôóüôï ËïõêÜíéêï áðü âïäéíü êáé ÷ïéñéíü.

Sartsoutsouni or Sartsitsoto Beef and pork sausage.

ÓãáôæÝôï Ôï æáêõíèéíü óðëçíÜíôåñï, êõñßùò áðü êáôóßêé, ðïõ áíáöÝñåôáé êáé ùò Ýäåóìá ôçò ÐÝìðôçò ôùí Áðïêñéþí, ðåñé÷õìÝíï ìå áõãïëÝìïíï.

Sgajeto Zakynthos dish made from entrails, mainly goat entrails, which is also mentioned as the dish of Carnival Thursday, served in egg and lemon sauce.

Óêïñäïóôïýìðé ìåëéôæÜíá ÔóéãáñéóìÝíåò ìåëéôæÜíåò, öïõñíéóìÝíåò ìå óêüñäï êïðáíéóìÝíï, íôïìÜôá, ëÜäé êáé ñßãáíç.

Aubergine Skordostoumbi (crushed garlic) Sautèed aubergines, cooked in the oven with crushed garlic, tomatoes, oil and oregano.

ÓðëÞíá ãåìéóôÞ Ìå ñýæé, óêüñäï, ôõñß.

Stuffes Spleen With rice, garlic and cheese.

Óïöéãáäïýñá Åßäïò ãéá÷íß ìå ðáôÜôåò. Ôá ãéá÷íß ìå ÷üñôá, üóðñéá êáé ðáôÜôåò åßíáé Ýíá áðü ôá ðéï óõíçèéóìÝíá öáãçôÜ óôç ÆÜêõíèï.

Sofigadoura A type of potato yahni (pot stew) wild greens, pulses and potatoes, cooked this way make one of the most common dishes on Zakynthos.

Ôóéëéêïýñäá Þ Ôóéëéðïýñäï ÐáñáäïóéáêÞ ìáãåéñßôóá, üðïõ êïììáôÜêéá ôçò óõêùôáñéÜò âñÜæïíôáé óôçí êáôóáñüëá êáé ôóéãáñßæïíôáé ìå ëÜäé, ãáñßöáëï, äÜöíç, êáíÝëá êáé åíßïôå ìå öñÝóêéá íôïìÜôá.

Tsilikourda or Tsilipourdo Traditional magiritsa (soup with entrails), where small pieces of the liver are boiled in a pot and sautèed in oil, clove, bay leaf, cinnamon and sometimes fresh tomato.

Öéôïýñåò Ãëýêéóìá ðïõ ðñïóöÝñåôáé êõñßùò óå ãÜìïõò êáé ðáíçãýñéá. Åßíáé ïõóéáóôéêÜ ôçãáíçôÝò ìðïõêéÝò áðü óõìðáãÝò óéìéãäÜëé ðáóðáëéóìÝíåò ìå æÜ÷áñç êáé êáíÝëá (ìïéÜæåé ìå ôç ëáäüðéôá ôçò ËåõêÜäáò).

Fitoures A sweet mainly offered at weddings and festivals. Essentially, they are fried "bites" of semolina sprinkled with sugar and cinnamon (similar to the ladopita [oil pie] of Lefkada).

Öñýóá Øùìß ÷ùñéÜôéêï, êïììÝíï óôç ìÝóç, ðïõ ðñþôá öñýãåôáé êáé óôç óõíÝ÷åéá ôñþãåôáé åëáöñþò âñåãìÝíï ìå íåñü êáé îßäé. Óõíïäåýåôáé áðü åëáéüëáäï, ñßãáíç, íôïìÜôá ôñéììÝíç, êÜðáñç êáé ðñÝíôæá.

Frysa Whole meal bread, cut in half, toasted and then eaten slightly wetted with water and vinegar; it is accompanied by olive oil, oregano, grated tomato, capers and prentza.

ËåõêÜäáò

Lefkada

¢ñôïé ÌåãÜëïé Üñôïé ðïõ ðáóðáëßæïíôáé ìå Ü÷íç æÜ÷áñç êáé ïé óôáõñïß öôéÜ÷íïíôáé ìå êáíÝëá óêüíç. Áí âñåèåßôå óôï ðáíçãýñé ôçò ÐáíáãéÜò ôçò ÖáíåñùìÝíçò, èá ôïõò äïêéìÜóåôå.

Artoi Large loaves of bread sprinkled with icing sugar and decorated with crosses made with cinnamon. If you find yourself at the Feast of Panagia Faneromeni (Revealed Virgin), you will have the opportunity to try it.

Æåìáôïýñá Ìðïõêßôóåò îåñïý øùìéïý ðïõ ìðáßíïõí óå Ýíá âáèý ðéÜôï (êáìéÜ öïñÜ øÞíïíôáé ðñéí óôç öùôéÜ) êáé ðåñé÷ýíïíôáé ìå æïõìß áðü öáóüëéá Þ öáêÝò, áëÜôé, ëÜäé êáé îßäé.

Zematoura Dry bread "bites" placed into a bowl (sometimes toasted over an open fire beforehand) and soaked in the broth from beans or lentils, salt, oil and vinegar.

ÊáðïóÜíôåò ×ôÝíéá.

Caposantes Scallops.

Êïêïôüò ¸ôóé ëÝãåôáé óôï íçóß ï êüêïñáò, ðïõ óõíÞèùò ãßíåôáé âñáóôüò óïýðá Þ êïêêéíéóôüò ìå ìáêáñüíéá.

Kokotos This is the name for rooster on this island, which is usually boiled into a soup or cooked in red sauce and served with spaghetti.

Ëïýöåò Õäñüâéï ðïõëß ðïõ öôéÜ÷íåôáé óõíÞèùò ëåìïíÜôï ìå ðïëëÜ óêüñäá êáé äåíäñïëßâáíï.

Loufes A waterfowl usually cooked in lemon sauce with lots of garlic and rosemary.

ÌáíôïëÜôï ãëõêü Ãëõêü ìå ìåëÝíéá ãåýóç, ôñáãáíÜ áìýãäáëá êáé õðÝñï÷ç ìáóôé÷ùôÞ õöÞ. Êáíåßò äåí ìðïñåß íá öýãåé áðü ôç ËåõêÜäá ÷ùñßò íá ðÜñåé ìáæß ôïõ ìåñéêÝò "ðëÜêåò" ìáíôïëÜôï.

Mandolato (nougat) A sweet with a honey-like taste made with crunchy almonds; it has a wonderful chewy texture. No one should leave Lefkada without taking a few "slabs" of mandolato with them.

Íéüêï Ôï ÷ïíäñü êñéèáñÜêé.

Nioko Thick rice shaped pasta.

Ðáãïýñéá ãåìéóôÜ ÊÜâïõñåò ãåìéóôïß ìå ñýæé.

Stuffed Pagouria Crabs stuffed with rice.

Ðáëáìßäá óôï êåñáìßäé Êïéíüò ôñüðïò ìáãåéñéêÞò ôçò ðáëáìßäáò êáé ôïõ ÷åëéïý óå üëç ôç äõôéêÞ ÅëëÜäá. ×ñçóéìïðïéåßôáé êïßëï êåñáìßäé.

Palamida (Atlantic bonito) on ceramic tile A common way to cook palamida and eel in the whole of western Greece. A concave tile is used.

ÐáóôéôóÜêéá ÌéêñÜ ãëõêÜêéá ìå âÜóç âïõôõñÝíéá æýìç êáé ãÝìéóç áðü áìýãäáëá, áöñÜôç ìáñÝãêá êáé ìõñùäÜôç ìáñìåëÜäá âåñßêïêï.

Pastitsaki Small sweets made with buttery dough and stuffed with almonds, fluffy meringue and aromatic apricot jam.

ÑéãáíÜäá 2-3 öÝôåò îåñü øùìß øçìÝíï, ðåñé÷õìÝíï ìå åëáéüëáäï, îßäé (óôá óðßôéá öôéá÷íüôáí áðü ôñéáíôÜöõëëá) êáé Üöèïíç îåñÞ ôñéììÝíç ñßãáíç.

Riganada 2-3 pieces of stale bread, drenched in olive oil, vinegar (some made it with roses) and plenty of ground oregano.

Óáâüñï ìå óôáößäåò Ï êëáóéêüôåñïò ôñüðïò äéáôÞñçóçò ôùí ìéêñþí øáñéþí (ìáñßäåò, êïõôóïìïýñåò, ãüðåò) óå ìéá ðá÷éÜ óÜëôóá öôéáãìÝíç áðü óêüñäï, óôáößäåò ìáýñåò, äÜöíç, îßäé êáé äåíäñïëßâáíï. ÌåôÜ áðü 2-3 ìÝñåò åßíáé êáëýôåñá íá êáôáíáëùèïýí åíôåëþò êñýá.

Raisin Savoro The classic way of preserving small fish (whitebait, koutsomoura, bogue) in a thick sauce made with garlic, black raisins, bay leaf, vinegar and rosemary. It is better to eat them cold after 2-3 days.

ÓêáóïëéÝò ÌéêñÝò ðñÜóéíåò åëéÝò óðáóôÝò ìå ðÝôñá, ãëõêáßíïíôáé óå íåñü êáé Ýðåéôá öïõñíßæïíôáé êáé áñôáßíïíôáé ìå ñßãáíç.

Skasolia (popped olive) Small green olives crushed with a stone, sweetened in water, then baked and matured in oregano.

ÓïöéãÜäï Ëßãï äéáöïñåôéêü áðü ôá õðüëïéðá íçóéÜ, ìéá êáé åêôüò áðü ìïó÷Üñé êáé Üöèïíá óêüñäá ðåñéëáìâÜíåé êáé êõäþíéá.

Sofigado Slightly different from that of the rest of the islands: apart from beef and plenty of garlic, it also includes quince.

Ôõñß Óößíáò Ëåõêü áëìõñü ôõñß ðïõ ìïéÜæåé ìå öÝôá áëëÜ åßíáé ðéï óêëçñü.

Sfina Cheese Salty white cheese, similar to feta but harder.

ÖñõãáäÝëéá ÓõêùôÜêéá êáé ìðüëéåò áñíéïý ðåñáóìÝíá óå êáëáìÜêéá êáé øçìÝíá óôá êÜñâïõíá.

Frygadelia Lamb liver and bolia (suet) on skewers and grilled over coal.

×Üâáñá Á÷éâÜäåò.

Havara Clams.

- waves of f lavour

éüíéá íçóéÜ - êýìáôá ãåýóåùí

Porpetes Fried meatballs.

the ionian islands

ÐïñðÝôåò ÊåöôÝäåò.

ÊñÞôç Ï ôüðïò Óôï óôáõñïäñüìé ôñéþí çðåßñùí, ôçò Åõñþðçò, ôçò Áóßáò êáé ôçò ÁöñéêÞò, óå Ýíá ôïðßï óðÜíéáò ïìïñöéÜò ìå áðüôïìïõò ïñåéíïýò üãêïõò, åýöïñåò ðåäéÜäåò êáé áôÝëåéùôåò áììïõäéÝò, âñßóêåôáé ôï íçóß ôçò ÊñÞôçò, ôï ðÝìðôï óå ìÝãåèïò íçóß ôçò Ìåóïãåßïõ ìå ìÞêïò ðïõ öèÜíåé ôá 257 ÷ëì. ¸íá íçóß ãåìÜôï áðü åêðëÞîåéò êáé áíôéèÝóåéò, ðïõ ãïçôåýåé ôïí åðéóêÝðôç áðü ôçí ðñþôç êéüëáò óôéãìÞ ìå ôçí ðïëõ÷ñùìßá ôùí ôïðßùí, ôçí áõèåíôéêüôçôá ôùí ïéêéóìþí ôçò åíäï÷þñáò, ôç æåóôáóéÜ êáé ôï öéëüîåíï ÷áñáêôÞñá ôùí Êñçôéêþí, ôçí áöèïíßá ôùí ðñïúüíôùí, ôïí ðáóßãíùóôï ìéíùéêü ðïëéôéóìü, ôá áíáëëïßùôá Þèç êáé Ýèéìá êáé ôçí åîáéñåôéêÞ êñçôéêÞ êïõæßíá, ðïõ áðïôÝëåóå ôïí ðõñÞíá ôïõ äéÜóçìïõ ìïíôÝëïõ ôçò ìåóïãåéáêÞò äéáôñïöÞò.

Áéãáßïõ. Ç ãåùóôñáôçãéêÞ èÝóç ôïõ íçóéïý ìå ôïõò åìðïñéêïýò äñüìïõò ðñïò ôçí Êýðñï, ôçí Áßãõðôï êáé ôç ÌÝóç ÁíáôïëÞ, óå óõíäõáóìü ìå ôá åýöïñá åäÜöç êáé ôçí áöèïíßá ôùí ðñïúüíôùí, åñìçíåýåé ôçí ðïëõôÜñá÷ç éóôïñßá êáé ôçí ðëçèþñá ôùí êáôáêôçôþí ðïõ ãíþñéóå ôïýôïò ï ôüðïò. Ñùìáßïé, Âõæáíôéíïß, ¢ñáâåò, Åíåôïß êáé Ïèùìáíïß ðáñÝëáóáí áðü ôçí ÊñÞôç, åíþ áñãüôåñá êõâåñíÞèçêå áðü ôéò ìåãÜëåò äõíÜìåéò (Éôáëßá, Ãáëëßá, Ñùóßá, Áããëßá) êáé ôï 1913 åíþèçêå ìå ôçí õðüëïéðç ÅëëÜäá. Ç ðïëéôéóìéêÞ áõôÞ åðéññïÞ ôùí äéáöüñùí åèíþí ìå ôá ïðïßá Þñèå óå åðáöÞ Üöçóå óçìÜäéá óå üëïõò ôïõò ôïìåßò, êáôÜ óõíÝðåéá êáé óôç ãáóôñïíïìßá. Ôç óçìáíôéêüôåñç ùóôüóï åðéññïÞ äÝ÷ôçêå ç êñçôéêÞ êïõæßíá áðü ôç ìéíùéêÞ åðï÷Þ. ¸ùò ôéò ìÝñåò ìáò, ôá ðñïúüíôá ôïõ êñçôéêïý ôñáðåæéïý åßíáé ëßãï-ðïëý ôá ßäéá: åëáéüëáäï, äçìçôñéáêïß êáñðïß, üóðñéá, ìÝëé, ÷üñôá êáé âüôáíá. Óôá âõæáíôéíÜ ÷ñüíéá ïé Êñçôéêïß äéáôç-

crete - waves of f lavour

Óýìöùíá ìå ôç ìõèïëïãßá, ôï üíïìá ôïõ íçóéïý ïöåßëåôáé óôç íýìöç ÊñÞôç Þ óôï ãéï ôïõ Äßá êáé ðáíÜñ÷áéï âáóéëéÜ ôïõ íçóéïý ÊñÞôá. Ïé èåùñßåò ãéá ôïõò ðñþôïõò êáôïßêïõò êÜíïõí áíáöïñÜ ãéá áíèñþðïõò ðïõ Þñèáí áðü ôç ÌéêñÜ Áóßá, ôçí ÁöñéêÞ Þ áêüìá êáé áðü ôá íçóéÜ ôïõ

ñïýí ôéò óõíÞèåéÝò ôïõò êáé ç êïõæßíá ôùí áóôéêþí ïéêïãåíåéþí áñåóêüôáí óå ðåñßðëïêá åäÝóìáôá, ôá ïðïßá ðñüóöåñáí åîáéñåôéêÞ ãåýóç. Ôçí ðåñßïäï ôçò Åíåôïêñáôßáò ôï êñÝáò Þôáí áêñéâÞ êáé ü÷é ôüóï óõ÷íÞ ôñïöÞ. Ç ðéï óçìáíôéêÞ áëëáãÞ óôçí êñçôéêÞ äéáôñïöÞ óõíÝâç üôáí Üñ÷éóáí íá äéáäßäïíôáé óôï íçóß ôá ðñïúüíôá ðïõ Þñèáí áðü ôï ÍÝï Êüóìï êáé êõñßùò ç íôïìÜôá. Óôá ôåëåõôáßá ÷ñüíéá ôçò Ôïõñêïêñáôßáò åéóÞ÷èç ç êáëëéÝñãåéá ôçò êåñáóéÜò, åíþ íùñßôåñá ïé ÃåíïâÝæïé Ýöåñáí ôçí êáëëéÝñãåéá ôùí åóðåñéäïåéäþí áðü ôçí ÁíáôïëÞ.

Crete The Land At the point were the three continents of Asia, Europe and Africa meet, lies the island of Crete, a place of rare beauty with steep plateaus, fertile plains and vast sandy beaches; it's the 5th biggest island of the Mediterranean reaching 257 kilometers in length. It's an island full of surprises and contrasts; visitors feel awe at first sight when they encounter its colorful scenery, the authenticity of inland hamlets, the warmth and hospitality of local inhabitants, the abundance of products, the famous Minoan civilization, non-adulterated customs and excellent Cretan cuisine which shaped the famous model of the Mediterranean diet. concerning the first inhabitants consider people from Western Asia, Africa or even islands of the Aegean Sea. The island's geographic location on the crossroads of trading routes to Cyprus, Egypt and Central Asia, in combination with its fertile ground and abundance of products, has been decisive for its eventful history and numerous conquerors. Romans, Byzantines, Arabs, Venetians, Ottomans took control of Crete at various times, while later on, the island was ruled by the great forces of Italy, France, Russia and England; it was united with the rest of Greece in 1913. This diverse cultural influence left its marks on every aspect of life, thus affecting island gastronomy as well. Although the most important influence on Cretan cuisine originates from the Minoan Age. To this day, Cretan dishes have remained pretty much the same: olive oil, cereals, pulses, honey, wild greens and herbs. During Byzantine times the Cretans preserved their customs and domestic households preferred complicated

crete - waves of f lavour

According to mythology, the island's name derives either from Nymph Crete or from Zeus' son, the ancient king of the island Cretas. Theories

dishes in their cuisine which offered excellent taste. While governed by Venetians meat became a more expensive and a rare commodity. The most important change in Cretan cuisine was when New-World products were introduced and, most importantly, when tomatoes came to the island. During Ottoman occupation of Greece, the cultivation of cherries started, while earlier the Genoese had introduced the cultivation of citrus fruit brought from the East.

êñÞôç - êýìáôá ãåýóåùí

Nature on your ... plate

Ôüóï ïé êëéìáôïëïãéêÝò óõíèÞêåò üóï êáé ç ãåùìïñöïëïãßá åðçñÝáóáí ôéò áíèñþðéíåò ðáñáãùãéêÝò äñáóôçñéüôçôåò áëëÜ êáé ôá ðñïúüíôá ðïõ ðáñÜãïíôáé óôï íçóß, ôá ïðïßá, óå óõíäõáóìü ìå ôç öáíôáóßá, ôç äçìéïõñãéêüôçôá êáé ôï êÝöé ôùí êáôïßêùí äéáìüñöùóáí ôéò äéáôñïöéêÝò óõíÞèåéåò êáé ôçí êñçôéêÞ êïõæßíá, ðïõ ÷áñáêôçñßæåôáé áðü ðïéêéëßá ãåýóåùí êáé áñùìÜôùí êáé èåùñåßôáé ùò ìéá áðü ôéò ðéï õãéåéíÝò ôïõ êüóìïõ. Óôéò ðåäéíÝò ðåñéï÷Ýò ôïõ íçóéïý áíáðôýóóïíôáé áãñïôéêÝò êáëëéÝñãåéåò ìå óçìáíôéêüôåñåò ôçí êáëëéÝñãåéá ôïõ áìðåëéïý êáé ôçò åëéÜò. Ï Þðéïò ÷åéìþíáò óå óõíäõáóìü ìå ôï èåñìü êáé îçñü êáëïêáßñé, áëëÜ êáé ôç ìåãÜëç çëéïöÜíåéá êáé ôç äñïóéÜ áðü ôïõò âüñåéïõò áíÝìïõò ôïõ Êñçôéêïý ÐåëÜãïõò, åîáóöáëßæïõí éäáíéêÝò óõíèÞêåò ãéá ôï âëáóôéêü êýêëï ôïõ áìðåëéïý äßíïíôáò êñáóéÜ åîáßñåôçò ðïéüôçôáò êáé ìïíáäéêÞò ãåýóçò. Ï êñçôéêüò áìðåëþíáò áðïôåëåß ôïí ðëÝïí ðáñáäïóéáêü áìðåëþíá ôçò Åõñþðçò, ìå ðáëéÝò ðïéêéëßåò, ïé ñßæåò ôùí ïðïßùí ÷Üíïíôáé óôçí áñ÷áéüôçôá êáé ôï ìéíùéêü ðïëéôéóìü. Ïé åäáöïêëéìáôéêÝò óõíèÞêåò åõíïïýí ôçí áíÜðôõîç êáé ôïõ åëáéüäåíôñïõ äßäïíôáò ëÜäé ìå õðÝñï÷ï Üñùìá êáé öñïõôþäç ãåýóç êáé áîéüëïãåò âéïëïãéêÝò êáé èåñáðåõôéêÝò éäéüôçôåò ðïõ áðïôåëåß ôç âÜóç ôçò êñçôéêÞò êïõæßíáò. Äåí åßíáé ôõ÷áßï üôé áðü ôçí ÊñÞôç îåêéíÜåé Þäç áðü ôçí áñ÷áéüôçôá ç êáëëéÝñãåéá ôçò åëéÜò êáé ç äéÜäïóÞ ôçò óôïí Åõñùðáúêü Ìåóïãåéáêü ÷þñï. Óôçí êñçôéêÞ ãç êáëëéåñãïýíôáé üóðñéá êáé äçìçôñéáêÜ, ðñþôåò ýëåò ðïõ ìðïñïýí íá áðïèçêåõôïýí êáé íá ÷ñçóéìïðïéçèïýí óå ìÝñåò ìå áíôßîïåò êáéñéêÝò óõíèÞêåò, üôáí äåí åßíáé äõíáôÞ ç áíáæÞôçóç ôñïöÞò óôç öýóç. Óõ÷íïß ãáóôñéìáñãéêïß óõíäõáóìïß åßíáé üóðñéá ìå ëá÷áíéêÜ, üóðñéá ìå êñÝáò êáé üóðñéá ìå øÜñé, åíþ ç öáíôáóßá ôùí íïéêïêõñþí Ýöèáóå óôï óçìåßï ôá üóðñéá íá ãßíïõí áêüìç êáé êåöôÝäåò: öáâïêåöôÝäåò, ñïâéèïêåöôÝäåò… Tï óéôÜñé èá äþóåé ôï êáèçìåñéíü øùìß êáé ðáîéìÜäé, ìá êé Ýíá ðëÞèïò áðü öáãçôÜ ôùí ïðïßùí áðïôåëåß ôç âÜóç: ÷üíôñï, îéíü÷ïíôñï, ìáãêßñé, ìáêáñüíéá, ÷õëüöôåò, ôñéöôïýäé, ëáíôïõñßäé... Åðßóçò óôá ãüíéìá åäÜöç ôïõ íçóéïý áíáðôýóóïíôáé äåíäñþäåéò êáëëéÝñãåéåò üðùò êáóôáíéÝò, áìõãäáëéÝò, êåñáóéÝò, á÷ëáäéÝò ê.Ü., ïé êáñðïß ôùí ïðïßùí ÷ñçóéìïðïéïýíôáé ôüóï óôç ìáãåéñéêÞ üóï êáé óôç æá÷áñïðëáóôéêÞ, ðïõ âñáóìÝíïé ìå æÜ÷áñç ìáò äßíïõí ôá ðïëý íüóôéìá ãëõêÜ ôïõ êïõôáëéïý. Óôá ðåäéíÜ êáé ðáñÜêôéá ìÝñç ôçò ÊñÞôçò êáëëéåñãïýíôáé êçðåõôéêÜ ôá ïðïßá áðïîçñáßíïíôáé óôïí êáõôü Þëéï ôïõ êáëïêáéñéïý êáé áðïèçêåýïíôáé ãéá íá áðïôåëÝóïõí ôñïöÞ ôï ÷åéìþíá. Åéêüíåò áðü êïëïêõèÜêéá, ìðÜìéåò, ìåëéôæÜíåò ðåñáóìÝíåò óå êëùóôÞ íá óéãïøÞíïíôáé êáé íá ñïäïêïêêéíßæïõí óôïí Þëéï åßíáé óõ÷íÝò óôá óïêÜêéá ðïëëþí ÷ùñéþí.

The climate and geomorphology have affected human productive activities as well the island's product, which, in an imaginative and creative manner, have combined with the locals' cheerful attitude to form their dietary habits: Cretan cuisine is characterized by a plethora of tastes and aromas and it is considered one of the healthiest cuisines in the world. On the island plains vineyards and olive groves prevail. Mellow winters combined with dry, warm summers, as well as ample sunlight and cool northern winds from the Cretan Sea ensure perfect viniculture conditions and excellent wines of unique flavour. Viniculture on Crete is the most traditional in Europe, using old grape varieties, the origins of which are lost in Antiquity and go back to the Minoan civilization. Soil and climate conditions favour olive tree growth, giving olive oil a great aroma and a fruit-like taste; its organic and therapeutic abilities are the foundation of Cretan cuisine. It is no coincidence that the first cultivation of olive trees started on Crete and from there it spread throughout the European Mediterranean regions. On Crete, cereals and pulses are grown to become ingredients which can be stored and used when weather conditions are poor and it is not easy to search the land for food. Common culinary combinations are pulses with vegetables, pulses with meat and pulses with fish, while housewives' imaginations invented new ways of using pulses to make favokeftedes (fried split-peas balls) and revithokeftedes (fried chick-peas balls), instead of keftedes (fried meatballs). Wheat is part of the staple island diet providing daily bread and rusks as well as a number of basic home-made pasta dishes: chondro, xinochondro, magiri, spaghetti, hiloftes, triftoudi, landouridi. The island's fertile soil favours tree cultivation; there are chestnut trees, walnut trees, cherry trees, pear trees and others. Their fruit is used in both cooking and sweet-making; when boiled with sugar they make tasty traditional preserves. On flat coastal parts of Crete they cultivate vegetables which are dried in the hot summer sun and stored for winter use. Images of courgettes, aubergines, ladies' fingers hanging on a string and drying in the sun are a common sight in the alleyways of many villages.

Óôá ìåãÜëá õøüìåôñá êáé ôïõò ïñåéíïýò ó÷çìáôéóìïýò ìå ôá îåñÜ êáé Üãïíá åäÜöç åõíïåßôáé ç áíÜðôõîç ôçò êôçíïôñïößáò, êõñßùò áñíéþí êáé êáôóéêéþí, ðïõ åêôüò áðü ôï êñÝáò äßíåé ìïíáäéêÜ ãáëáêôïêïìéêÜ ðñïúüíôá. Ôï êñÝáò ðáóôþíåôáé êáé ãßíåôáé áðÜêé, ëïõêÜíéêï, óýãëéíá ê.Ü. ðïõ ìðïñïýí íá áðïèçêåõôïýí êáé íá äéáôçñçèïýí ãéá ìåãÜëï ÷ñïíéêü äéÜóôçìá. Óôá ðáñÜêôéá, ç êñçôéêÞ êïõæßíá óõìðåñéëáìâÜíåé óõ÷íÜ øÜñé. Ç åõñçìáôéêüôçôá ôùí ãõíáéêþí äßíåé óõíôáãÝò ðñùôüôõðåò êáé ãåõóôéêÝò üðùò åßíáé ôï øÜñé ìå ìðÜìéåò. Ç óõíÞèåéá íá ìáãåéñåýåôáé ôï øÜñé ìå ÷ïñôáñéêÜ Ý÷åé ôéò ñßæåò ôçò óôç âõæáíôéíÞ êïõæßíá êáé ìÜëéóôá ÷ñçóéìïðïéïýíôáé ôá ßäéá ÷üñôá, ìÜñáèá, ðñÜóá ê.Ü. Ôï ðÜóôùìá ôùí øáñéþí, Þ áëëéþò ôá áëßðáóôá, ðñïÝêõøå áðü ôçí áíÜãêç äéáôÞñçóçò ôùí øáñéþí êáé ôùí èáëáóóéíþí ãéá ìåãÜëï äéÜóôçìá áëëÜ êáé ãéá ôç ìåôáöïñÜ ôïõò óå ðåñéï÷Ýò ìáêñéÜ áðü ôç èÜëáóóá. ¸ôóé ðñïÝêõøáí ï ðáóôüò ìðáêáëéÜñïò, ãíùóôüò ùò öôù÷ïãéÜííçò (öáãçôü ôùí öôù÷þí), ðïõ ìáãåéñåýåôáé ðïéêéëïôñüðùò, ìå üóðñéá, ìå ÷üñôá, ìå æõìáñéêÜ ê.Ü., êáé ïé îåñÝò óïõðéÝò. Ï áãñïôéêüò ðëçèõóìüò áíÝêáèåí áîéïðïéïýóå ôç öýóç êáé ôá ðñïúüíôá ôçò ðïõ áðïôåëïýí ôç âÜóç ôçò ðåñßöçìçò êñçôéêÞò ðáñáäïóéáêÞò êïõæßíáò. Óå äýóêïëåò ðåñéüäïõò, ïéêïíïìéêÞò êñßóçò êáé õðïäïýëùóçò, üðùò óôéò ðåñéüäïõò ôçò Åíåôïêñáôßáò êáé ôçò Ôïõñêïêñáôßáò, ôï øÜñé, ôï êõíÞãé êáé ôá óáëéãêÜñéá Þôáí ôñïöÝò ðïõ óõíÝâáëëáí óôçí åðéâßùóç ôïõ íôüðéïõ ðëçèõóìïý êáé ìáãåéñåìÝíá ìå ðïëëïýò ôñüðïõò áðïôåëïýóáí ãåõóôéêÜ êáé íüóôéìá ðéÜôá. Ç ðëïýóéá óå åäþäéìá åßäç êñçôéêÞ ÷ëùñßäá áîéïðïéåßôáé óôï ìÝãéóôï, êáèþò ðáñÝ÷åé ðÜíôá óôï êñçôéêü íïéêïêõñéü ôç äõíáôüôçôá ôçò öôçíÞò ôñïöÞò. Ôßðïôá äåí ðÜåé ÷áìÝíï, ïé íïéêïêõñÝò ìáãåéñåýïõí ôá Üíèç ôçò êïëïêõèéÜò, ôïõò âëáóôïýò ðïëëþí ëá÷áíéêþí, ôá öýëëá ôçò ìïëü÷áò, ôïõò âëáóôïýò ôïõ âÜôïõ´ áêüìç êáé ç ôóïõêíßäá Ý÷åé ôç èÝóç ôçò óôçí êñçôéêÞ êïõæßíá êáé ìáãåéñåýåôáé óöïõããÜôï, ãéá÷íß êáé ìå äéÜöïñïõò Üëëïõò ôñüðïõò. Áðü ôá ðéï îå÷ùñéóôÜ ðñïúüíôá ôçò êñçôéêÞò ãçò, ôï ìÝëé, áðïôåëïýóå ãéá ðïëëÜ ÷ñüíéá ôçí êýñéá ãëõêáíôéêÞ ïõóßá ðïõ óÞìåñá ðëÝïí ÷ñçóéìïðïéåßôáé êáé óôçí êïõæßíá. ×áñáêôçñéóôéêü ðáñÜäåéãìá åßíáé ôï êñÝáò ìå ìÝëé ðïõ ìáãåéñåýïõí óôç äõôéêÞ ÊñÞôç, åíþ ôï ðéï óõíçèéóìÝíï åðéäüñðéï ôùí êôçíïôñïöéêþí ðåñéï÷þí åßíáé ç ìõæÞèñá êáé ç ãñáâéÝñá êáèþò êáé äéÜöïñåò ðßôåò ðåñé÷õìÝíåò ìå ìÝëé. ÔÝëïò, óôçí êñçôéêÞ êïõæßíá, Ý÷ïõí ôçí ôéìçôéêÞ ôïõò ôá äåêÜäåò åßäç âïôÜíùí êáé áñùìáôéêþí öõôþí ðïõ öýïíôáé ðáíôïý óôï íçóß êáé ÷ñçóéìïðïéïýíôáé ðüôå ãéá íá áñùìáôßóïõí äéÜöïñá ðñïúüíôá (ð.÷. âñþóéìåò åëéÝò êáé åëáéüëáäï), ðüôå ãéá íá êÜíïõí ðéï íüóôéìï êáé ðéï ãåõóôéêü ôï öáãçôü êáé ðüôå ãéá íá ðáñáóêåõÜóïõí èáõìÜóéá áöåøÞìáôá. ÈåñáðåõôéêÜ Þ ìç, ôá èáìíþäç áõôÜ öõôÜ åßíáé ßóùò áðü ôá ðéï áíôéðñïóùðåõôéêÜ óôïé÷åßá ôçò ßäéáò ôçò öõóéïãíùìßáò ôçò êñçôéêÞò öýóçò êáé ôïðßïõ: ìéêñÜ êáé 'óåìíÜ', ÷ùñßò ÷ñùìáôéêÝò êáé ìïñöïëïãéêÝò 'åíôÜóåéò', ìå ðïéêéëßá üìùò áíåîÜíôëçôç êáé áñþìáôá ìåèõóôéêÜ, éêáíÜ íá ðñïêáëÝóïõí ôéò ðéï äõíáôÝò óõãêéíÞóåéò.

Livestock farming takes place in high altitudes and mountainous areas where the land is dry and barren; animals bred are mainly sheep and goats and provide their meat, and unique dairy produce. Their meat is preserved in salt and made into apaki, siglina and sausages among others, which are stored and preserved for long periods of time. In coastal areas, Cretan cuisine often includes fish. The women's inventiveness has created original and tasty recipes such as fish with ladies' fingers. Their habit for cooking fish with greens originates from Byzantine cuisine and they often use the same wild greens, such as wild fennel, leeks and so on. Alipasta, fish preserved in salt, is a technique that arose from the need to keep fish and seafood for longer periods of time and for transporting it to inland areas away from the sea. Salt preserved cod was made this way and is called ftohogiannis [literally: poor John's food]; it is cooked in a variety of ways, with pulses, wild greens, pasta and dried cuttlefish. Rural inhabitants have always made use of natural products which are the basis of the famous traditional Cretan cuisine. During harsh time of slavery and economic crisis, for example when the Ottomans and Venetians occupied the island, fish, game, and snails provided meals that helped local people survive; these were cooked in various ways to create mouth-watering dishes. Nothing was wasted: housewives cooked pumpkin seeds, the roots of many vegetables, moloha (mallow) leaves or thistle bush shoots. Even stinging nettles are used in Cretan cuisine: they are made into sfougato or yahni or cooked in various other ways. An exceptional product of Cretan land, honey, was the main sweetener for many years, and even today it is used in the kitchen. A typical example is meat cooked in honey, a dish made in western Crete, while the commonest dessert in areas where livestock is bred is mizithra or graviera (gruyere) as well as all sorts of pies covered in honey. Finally, in Cretan cuisine an honorary position is held by a number of herbs which grow all over the island and are used either to add their aroma to various products such as table olives and olive oil, or to enhance food flavour or to make enjoyable herbal teas. Whether they have healing properties or not, these bush-like plants may be the most representative features of Cretan nature and landscape: they are small and "humble", lacking impressive colours or forms; however, their variety is incredible and their aromas intoxicating, evocative of intense feelings.

crete - waves of f lavour

Öýóç êáé ôïðßï óôï… ðéÜôï

êñÞôç - êýìáôá ãåýóåùí

Crete… traditionally

Ç ÊñÞôç Þôáí áíÝêáèåí ðñïíïìéïý÷ï óôáõñïäñüìé åìðïñéêþí êáé ðïëéôéóìéêþí áíôáëëáãþí. ¢ññçêôá óõíäåäåìÝíç ìå ôá Þèç êáé ôá Ýèéìá, ôéò óõíÞèåéåò, ôéò éóôïñéêÝò ìíÞìåò, ôïí ôüðï êáé ôçí ßäéá ôç ãç, ç êïõæßíá áõôÞ êáôáöÝñíåé íá áíáäåßîåé êáé ôïõò ôåëåõôáßïõò áêüìá ãåõóôéêïýò ôüíïõò ôùí ôïðéêþí ðñïúüíôùí ðïõ ÷ñçóéìïðïéïýíôáé ãéá ôçí ðáñáóêåõÞ ôùí äéáöüñùí öáãçôþí: ôï åëáéüëáäï, ôá Üãñéá ÷üñôá, ôá ëá÷áíéêÜ, ôá üóðñéá, ôá äçìçôñéáêÜ, ôá öñïýôá êáé ôïõò âñþóéìïõò êáñðïýò. Ç ìáãåéñéêÞ ôÝ÷íç áêïëïõèåß óõãêåêñéìÝíïõò êáíüíåò ðïõ üìùò äéáôçñïýí ìéá ôÝôïéá åëåõèåñßá ðïõ åðéôñÝðåé äåêÜäåò ðáñáëëáãÝò êáé éóÜîéåò ãåõóôéêÝò ðñïôÜóåéò. Ôá öáãçôÜ ðáñáóêåõÜæïíôáé ìå áðëïýò ôñüðïõò, óõíÞèùò øçôÜ, âñáóôÜ Þ ãéá÷íß. Ïé óõíäõáóìïß åßíáé ëéôïß áëëÜ åõñçìáôéêïß. Ôá ðñïúüíôá ðïõ ÷ñçóéìïðïéïýíôáé åßíáé ðÜíôá åäþäéìá êáé åðï÷éáêÜ óôï÷åýïíôáò óôç ìÝãéóôç áîéïðïßçóÞ ôïõò êáé óôç ãåõóôéêÞ áíÜäåéîç ôçò éäéáéôåñüôçôÜò ôïõò. Ôï åëáéüëáäï åßíáé ç ìßá êáé ìïíáäéêÞ ëéðáñÞ ïõóßá ðïõ ÷ñçóéìïðïéåßôáé áðü ôá ìéíùéêÜ ÷ñüíéá ìÝ÷ñé êáé óÞìåñá. Ôï åëáéüäåíôñï, üðùò áðïäåéêíýåôáé áðü ôá äéÜöïñá áñ÷áéïëïãéêÜ åõñÞìáôá, õðÞñ÷å óå ïëüêëçñç ôçí ÊñÞôç Þäç áðü ôç ÌÝóç êáé ôç Íåüôåñç ÌåóïëéèéêÞ ðåñßïäï (2000 ð.×.). Õðïëïãßóôçêå üôé ç ðáñáãùãÞ óå ëÜäé ôá ÷ñüíéá åêåßíá ðñÝðåé íá Þôáí ãýñù óôïõò 11.000 ôüíïõò, ÷ùñßò íá ëáìâÜíïíôáé õðüøç ïé ôåñÜóôéåò ðïóüôçôåò âñþóéìùí êáñðþí, ðïõ êáôáíáëþíïíôáí åêåßíç ôçí åðï÷Þ ðïëý ðåñéóóüôåñï áðü ü,ôé óÞìåñá. Áîßæåé íá óçìåéùèåß üôé õðÜñ÷ïõí åëéÝò ðïõ ùñéìÜæïõí ðÜíù óôï äÝíôñï (óôáöéäïëéÝò) êáé ôñþãïíôáé ÷ùñßò íá õðïóôïýí êáìßá áðïëýôùò åðåîåñãáóßá. Ôá Üãñéá ÷üñôá ôñþãïíôáé óõíÞèùò ùìÜ Þ âñáóôÜ. Ãéá ôïõò ðåñéóóüôåñïõò ìÞíåò ôï ÷ñüíï êÜèå ïéêïãåíåéáêü ãåýìá Þ äåßðíï ðåñéÝ÷åé ìéá óáëÜôá ìå ôïõëÜ÷éóôïí ïêôþ äéáöïñåôéêÜ åßäç. Ôá Üãñéá ÷üñôá ðïõ Ý÷ïõí Ýíôïíï Üñùìá ÷ñçóéìïðïéïýíôáé óõíÞèùò óôçí ðáñáóêåõÞ ìéêñþí óå ìÝãåèïò ðéôþí. Ôá ëá÷áíéêÜ ôñþãïíôáé ùìÜ, âñáóôÜ Þ ãéá÷íß ìå ìéá åëáöñéÜ óÜëôóá íôïìÜôáò. Ç ÷ñÞóç ôçò íôïìÜôáò äåí åßíáé óõ÷íÞ óôéò óÜëôóåò, êáèþò ïé ðåñéóóüôåñåò åßíáé äéáöáíåßò êáé õäáñåßò êáé êõñßùò ðåñéïñßæïíôáé óå áðëÜ áõãïëÝìïíá, ëåìïíüëáäá, ìå îßäé Þ ëåìüíé. Ôá üóðñéá êáôáíáëþíïíôáé êõñßùò êáôÜ ôç äéÜñêåéá ôùí ìåãÜëùí íçóôåéþí, ïé ïðïßåò ôçñïýíôáé áõóôçñÜ. Óõ÷íÜ ôá óõíáíôÜìå óå ðñùôüôõðïõò óõíäõáóìïýò ìå øÜñéá Þ êñåáôéêÜ, üðïõ äéáôçñïýí ôï âõæáíôéíü üíïìÜ ôïõò êáé êáëïýíôáé ìáãåéñÝìáôá Þ ìáãåéñéÝò.

Crete has always been a privileged crossroads of culture and trade. Closely connected to people's mentality and culture, their customs, historic memory, locality and the land itself, Cretan cuisine manages to portray even the slightest culinary detail of local products which are used to create a wide range of dishes: olive oil, wild greens, vegetables, pulses, cereals, fruit and edible grains and nuts. Despite some very specific rules, there is ample freedom to allow dozens of variations and equally tasty results. Dishes are made using simple methods; ingredients are usually fried, boiled or cooked yahni-style in the pot. Combinations are light but inventive. Ingredients used are always natural and seasonal, to ensure they produce maximum effect and unique flavours. Olive oil is the only fat source used from Minoan times to date. According to archaeological findings, olive trees grew throughout Crete since the mid and late Mesolithic age (2000 B.C.). It has been calculated that olive oil production during that time was 11,000 tonnes, not to mention the massive amounts of olives, which were then consumed much more than today. It should be noted that there are olives which ripen on the trees (stafidolies: 'raisin-like olives') and can be eaten without any processing whatsoever. Wild greens are usually eaten either raw or boiled. During most of the year every family dinner or lunch is accompanied by a salad of at least eight types of wild greens. Their intense aroma makes them ideal for stuffing small pies. Vegetables are eaten raw, boiled or yahni, i.e. cooked in a light tomato sauce. Tomato is not often used for sauces; most sauces are clear and watery, usually limited to avgolemono (egg and lemon sauce), lemonolado (oil and lemon sauce) or a vinegarbased sauce. Pulses are mainly used during long fasting periods which are strictly observed. They are often combined with fish or meat, and they have maintained their Byzantine names, i.e. magiremata or magiries.

Ôï êñÝáò ðñïÝñ÷åôáé êõñßùò áðü êáôóßêéá, áñíéÜ, êïõíÝëéá, ðïõëåñéêÜ êáé, êáôÜ ôç äéÜñêåéá ôïõ ÷åéìþíá, áðü ÷ïéñéíÜ. Ôá êáôóßêéá, áêüìá êáé óÞìåñá, åßíáé êõñßùò åëåõèÝñáò âïóêÞò êáé ôñÝöïíôáé ìå áãñéü÷ïñôá, âüôáíá êáé âëáóôÜñéá äÝíäñùí ìå áðïôÝëåóìá ôï êñÝáò ôïõò íá Ý÷åé ìéá åõ÷Üñéóôá êñïõóôÞ êáé êáèüëïõ ëéðáñÞ ãåýóç. Ôá óáëéãêÜñéá ìå ôç óåéñÜ ôïõò, ðåñéóóüôåñï ßóùò áðü êÜèå Üëëç êïõæßíá ôïõ êüóìïõ, ïýôå êáé óôç ãáëëéêÞ, êáôÝ÷ïõí îå÷ùñéóôÞ èÝóç óôçí êñçôéêÞ êïõæßíá, êáèþò õðÜñ÷ïõí ðåñéóóüôåñá áðü 25 ðéÜôá ôùí ïðïßùí áðïôåëïýí ôï êýñéï óõóôáôéêü. Ôá øÜñéá êáé ôá ìáëáêüäåñìá, ðáóôÜ Þ öñÝóêá, êáôáíáëþíïíôáé ôïõëÜ÷éóôïí óôçí åíäï÷þñá óå áêüìá ìéêñüôåñåò ðïóüôçôåò áðü ôï êñÝáò, âñáóôÜ, øçôÜ Þ äéáôçñçìÝíá ìÝóá óå åëáéüëáäï, îßäé êáé áñùìáôéêÜ ÷üñôá. Áíôßèåôá, óôéò ðáñÜêôéåò ðåñéï÷Ýò, ç á÷éíïóáëÜôá, ïé óïýðåò ìå ðåôñüøáñá (êáêáâéÜ), ôï ÷ôáðïäïðßëáöï êáé ãáñéäïðßëáöï áêüìá êáé ôá êáâïýñéá, üðùò êáé êÜèå ëïãÞò üóôñáêá, èåùñïýíôáé èáõìÜóéá åäÝóìáôá. ÌïíáäéêÞ ßóùò ãéá ôá åëëçíéêÝò ãáóôñïíïìéêÝò óõíÞèåéåò åßíáé êáé ç êáôáíÜëùóç -ìüíï óôç äõôéêÞ ÊñÞôç- öõêéþí. Ôá øùìéÜ ðïõ ÷ñçóéìïðïéïýíôáé óôï êáèçìåñéíü öáãçôü ðåñéÝ÷ïõí ôïõëÜ÷éóôïí äýï åéäþí áëåýñé: óéôáñÝíéï êáé êñßèéíï, åíþ ïé êýñéåò ãëõêáíôéêÝò ïõóßåò ìÝ÷ñé êáé ðñéí áðü 50 ÷ñüíéá Þôáí ôï ðåôéìÝæé êáé ôï ïíïìáóôü èõìáñßóéï ìÝëé. Ôá ãëõêÜ ÷ùñßæïíôáé óå ôÝóóåñéò âáóéêÝò êáôçãïñßåò: ìéêñÝò êáé ìåãÜëåò ðßðåò ìå äéáöïñåôéêü æõìÜñé, ðáñáãåìéóìÝíåò ìå ìáëáêÜ ôõñéÜ êáé ðåñé÷õìÝíåò ìå ìÝëé ôá ãëõêÜ ôïõ êïõôáëéïý, óôá ïðïßá ÷ñçóéìïðïéïýíôáé üëá ôá åäþäéìá öñïýôá ôïõ íçóéïý ôá ãëõêÜ üðïõ ðåñéÝ÷ïõí Üöèïíïõò êáñðïýò üðùò êáñýäéá êáé áìýãäáëá (ðáôïýäá, êáñõäüðéôåò, áìõãäáëùôÜ) êáé ôá áñôïóêåõÜóìáôá êáé ïé åïñôáóôéêïß Üñôïé, ðïõ ðáñáóêåõÜæïíôáé ìå ëåõêü óéôáñÝíéï áëåýñé êáé Üöèïíá ìõñùäéêÜ êáé æõìþíïíôáé êõñßùò ìå åëáéüëáäï. Ôá ãáëáêôïêïìéêÜ ðñïúüíôá óôçí êñçôéêÞ äéáôñïöÞ êáôÝ÷ïõí óçìáíôéêüôåñç èÝóç êáé áðü ôï êñÝáò êáé áðü ôï øÜñé. Óå áõôÜ ðåñéëáìâÜíåôáé ï ïíïìáóôüò êñçôéêüò îéíü÷ïíôñïò, ðïõ äåí åßíáé ôßðïôå Üëëï ðáñÜ Ýíá èáõìÜóéï ÷áñìÜíé áðü óðáóìÝíï óéôÜñé êáé îéíüãáëá. Ôá êñçôéêÜ ôõñéÜ èåùñÞèçêáí áðü ôïõò Âõæáíôéíïýò ôá êáëýôåñá ôçò Ìåóïãåßïõ, åíþ ìåãÜëåò ðïóüôçôåò áðü áõôÜ êáôáíÜëùíáí êáé ïé ÂåíåôóéÜíïé, ïé ïðïßïé åß÷áí áðáãïñåýóåé ôçí åîáãùãÞ ôïõò áðü ôï íçóß. Ôá ðéï öçìéóìÝíá, áêüìá êáé óÞìåñá, åßíáé ï áíèüôõñïò, ç ãñáâéÝñá, ôï êåöáëïôýñé êáé ç îéíÞ ìõæÞèñá ×áíéþí. Èá ìðïñïýóå êáíåßò íá áðáñéèìÞóåé äåêÜäåò Üëëá ðñïúüíôá êáé ðïëý ðåñéóóüôåñåò ãåõóôéêÝò ðáñáëëáãÝò ôïõò, ðïõ óõíèÝôïõí óõíïëéêÜ Ýíáí áíåîÜíôëçôï ãáóôñïíïìéêü ðëïýôï, ðñïúüí ìéáò óõóóùñåìÝíçò äéáôñïöéêÞò êïõëôïýñáò ðïõ ìå Ýíáí åêðëçêôéêü ôñüðï êÜíåé ôéò ãåýóåéò, ôéò ìõñùäéÝò, áêüìá êáé ôéò ïíïìáóßåò ôùí êñçôéêþí åäåóìÜôùí íá ôáîéäåýïõí áéþíåò ôþñá áíáëëïßùôåò ìÝóá óôï ÷ñüíï.

Main meat dishes are made with lamb, goat/kid, rabbit, poultry, and, during winter, pork. Even today goat-meat comes from free range animals that graze on wild greens, herbs and young shoots; this means that it is firm, succinct and hardly greasy. What is worth mentioning is that in no other cuisine in the world, not even in France, are snails enjoyed as much as Crete. There are more than 25 dishes using snails as their main ingredient. In the mainland at least, fish and sea food, whether preserved in salt or not, are consumed in even smaller quantities than meat; they are eaten boiled, fried or preserved in olive oil, vinegar and aromatic herbs. On other hand, in coastal regions, ahinosalata (sea urchin salad), kakavia (type of bouillabaisse) made with petropsara (stone fish), htapodopilafo (octopus pilaf) and garidopilafo (shrimp pilaf) and even crabs, and all sorts of shellfish are considered fantastic dishes. Possibly unique in Greece is the habit of inhabitants of western Crete to eat seaweed. Bread made for everyday use contains at least two types of flour, wheat and barley while the main sweeteners used up to fifty years ago were petimezi, grape juice preserved with honey. Sweets are divided into four main categories: Large and small pies made with different types of pastry, filled with soft cheeses and covered in honey. Fruit preserves. Sweets that contain a lot of nuts such as walnuts and chestnuts such as Patouda, Karidopites, Amigdalota. Various types of bread, which are made with white wheat flower and many herbs and often kneaded with olive oil. Meat and fish hold a lesser position in the Cretan diet than dairy produce. Included in these is the famous Cretan xinochodros which is nothing more than wonderful home made pasta based on 'broken' wheat and sour milk. The Byzantines thought the Cretan cheeses were the best of the Mediterranean, while large quantities were also consumed by the Venetians, who had forbidden their export from the island. Even today, the most popular cheeses are anthotiro (fresh soft cheese), graviera (gruyere), kefalotyri (hard salty cheese) and the sour mizithra from Chania. Dozens of other products could be named, along with their culinary variations, comprising a vast gastronomic treasure-trove, which is the cumulative product of a long dietary culture. In a miraculous manner, flavours, aromas and even names of Cretan dishes travel unchanged through centuries.

crete - waves of f lavour

ÊñÞôç…ðáñáäïóéáêÜ

êñÞôç - êýìáôá ãåýóåùí

Festivals

ÌåãÜëåò èñçóêåõôéêÝò ãéïñôÝò êáé óôáèìïß ôçò êïéíùíéêÞò æùÞò óõíäÝïíôáé ìå óõãêåêñéìÝíá êáé óõíÞèùò ðéï ðïëýðëïêá öáãçôÜ. Ôá ×ñéóôïýãåííá, ìåôÜ áðü ôçí ðåñßïäï íçóôåßáò, ôï êñÝáò, êáé óõãêåêñéìÝíá ôï ÷ïéñéíü, êáôÝ÷åé êõñßáñ÷ç èÝóç óôï ãéïñôéíü ôñáðÝæé. Åðßóçò ïé íïéêïêõñÝò åôïéìÜæïõí ôá ÷ñéóôïõãåííéÜôéêá øùìéÜ, ðïõ äåí åßíáé Üëëá áðü ôá ÷ñéóôüøùìá Þ óôáõñüøùìá, ôá ïðïßá äéáêñßíïíôáé ãéá ôïí ðëïýóéï óôïëéóìü êáé ôá éäéáßôåñá ó÷Ýäéá ðïõ äéáöïñïðïéïýíôáé áðü ðåñéï÷Þ óå ðåñéï÷Þ. Ôçí Ðñùôï÷ñïíéÜ åôïéìÜæïíôáé ïé êïõñáìðéÝäåò êáé ç âáóéëüðéôá åíþ áíÜ ðåñéï÷Þ ïé íïéêïêõñÝò öôéÜ÷íïõí äéÜöïñá ãëõêßóìáôá üðùò ôá ìåèõóìÝíá êïõëïõñÜêéá óôï ÌåñáìðÝëï, ôá îåñïôÞãáíá óôçí ÉåñÜðåôñá ê.Ü. Ôçí ðáñáìïíÞ ôùí Èåïöáíåßùí óõíçèßæïíôáé ôá ðáëéêÜñéá (ðéÜôï áðïôåëïýìåíï áðü äéÜöïñïõò óðüñïõò: öáêÝò, ñåâßèéá, öáóüëéá, êïõêéÜ, óéôÜñé), ôéò Áðüêñéåò ïé áãíüðéôåò êáé ï ôæïõëáìÜò, ôï ÐÜó÷á ôï áñíß, ç ìáãåéñßôóá (óïýðá ìå åíôüóèéá áñíéïý) êáé ïé áõãïêïõëïýñåò Þ ëáìðñïêïõëïýñåò êáèþò êáé ôá êáëéôóïýíéá. Óå êïéíùíéêÝò åêäçëþóåéò üðùò óå ãÜìïõò, âáöôßóéá áëëÜ êáé óôá ðáíçãýñéá ôï êõñßáñ÷ï öáãçôü åßíáé ôï ðéëÜöé åíþ åéäéêÜ øùìéÜ åôïéìÜæïíôáé ìå éäéáßôåñç ìáåóôñßá êáé ôÝ÷íç óôïëéóìÝíá, ôá ðåñßöçìá ãáìïêïýëïõñá Þ îïìðëéáóôÜ øùìéÜ. Åðßóçò ôá îåñïôÞãáíá, üðùò êáé ôá áìõãäáëùôÜ åßíáé ãëõêÜ ðïõ ðñïóöÝñïíôáé ôüóï óå ãÜìïõò, üóï êáé óå Üëëá óçìáíôéêÜ êïéíùíéêÜ ãåãïíüôá. Ôï ðïôü ðïõ ðñïóöÝñåôáé óôïõò ãÜìïõò åßíáé ç óïõìÜäá êáèþò êáé Üöèïíï êñáóß ãçãåíþí ðïéêéëéþí.

Major religious festivals and landmark social events are connected to specific, usually complicated, dishes. During Christmas, after the fasting period, meat, pork in particular, holds a dominant position at the table. Housewives also prepare Christmas bread, which is none other than Christopsomo (Christ's bread) or Stavropsomo (cross bread), which stand out with their rich decoration and individual designs, which differ from area to area. On New Year's, kourambiedes, short bread biscuits covered in icing sugar, and Vassilopita, St. Basil's pie, are prepared, while housewives make various sweets in each area, such as methysmena (drunk biscuits) in Merabelo, xerotegana (pancakes) in Ierapetra and others. On the eve of the Epiphany the usual dish is the palikaria (the lads), a dish that consists of various grains and pulses: lentils, chick-peas, beans, broad beans, wheat. During Carnival they prepare the agnopites (pure pies) and joulamas, a pie filled with entrails, nuts and raisins. At Easter the most famous dishes are lamb, magiritsa (lamb entrail soup) and avgokouloures or lambrokouloures (sweet bread decorated with red eggs), as well as kalitsounia, moon shaped sweets made with pastry stuffed with raisins and nuts. At social affairs, such as weddings, christenings and religious festivals, the main dish is pilaf rice, while special types of bread are prepared and decorated with a lot of skill and craftsmanship; these are the renowned gamokouloura (wedding bread loaves) or xobliasta, decorated bread loaves. Also, xerotegana (pancakes) and the amygdalota (marzipan) are sweets offered at weddings and major social events. The drink offered at weddings is soumada (orgeat, almond refreshment) as well as plenty of varieties of local wine.

Áãñïôéêüò Áýãïõóôïò

"Farmer's August"

ÊÜèå Áýãïõóôï óôï Åíåôéêü ëéìÜíé ôùí ×áíßùí äéïñãáíþíåôáé ï "Áãñïôéêüò Áýãïõóôïò". Ìéá åêäÞëùóç ìÝóù ôçò ïðïßáò áíáäåéêíýåôáé ç êñçôéêÞ äéáôñïöÞ, ðñïâÜëëïíôáé êáé ðñïùèïýíôáé ôá êñçôéêÜ ðñïúüíôá êáé ï áãñïôïõñéóìüò êáé åíéó÷ýåôáé ç åðáöÞ ôùí åðé÷åéñçìáôéþí êáé ôùí ôõðïðïéçôþí-ðáñáãùãþí ìå ôïõò êáôáíáëùôÝò.

Every August, at the Venetian port in Chania, "Farmer's August" is celebrated. This is an event that promotes Cretan diet, Cretan products and agro-tourism, and strengthening the ties between businessmen, traders, farmers, and consumers.

ÃéïñôÞ ÓáñäÝëáò

Sardine Festival

Óôï ëéìáíÜêé ôçò Óïýäáò êáé ôç ÍÝá ×þñá ×áíßùí ðñáãìáôïðïéåßôáé ôï ÓåðôÝìâñéï ç ÃéïñôÞ ÓáñäÝëáò êáé ïé ðáñåõñéóêüìåíïé Ý÷ïõí ôç äõíáôüôçôá êÜôù áðü ôïõò Þ÷ïõò ôçò êñçôéêÞò ìïõóéêÞò íá ãåõôïýí ôç íïóôéìéÜ ôçò øçôÞò óáñäÝëáò.

At the small port of Souda and Nea Hora of Chania they hold the Sardine Festival in September; guests have the opportunity to sample mouth-watering grilled sardines to the sound of Cretan music.

ÃéïñôÞ ÊáóôÜíïõ

Chestnut Festival

Óôïí ÐñáóÝ Êõäùíßáò êáé óôï ¸ëïò ÊéóÜìïõ ãßíåôáé êÜèå ÷ñüíï óôá ôÝëç Ïêôùâñßïõ-áñ÷Ýò Íïåìâñßïõ ç ÃéïñôÞ ÊáóôÜíïõ, åíüò ðñïúüíôïò ðïõ êáôÝ÷åé îå÷ùñéóôÞ èÝóç óôçí ôïðéêÞ êïõæßíá.

In Prasse of Kydonia and in Elos of Kisamos the Chestnut Festival is held every year around the end of October - beginning of November. Chestnuts hold a special place in local cuisine.

ÃéïñôÞ ÔóéêïõäéÜò

Tsikoudia Festival

Ôïí Ïêôþâñéï ðñáãìáôïðïéåßôáé ç ÃéïñôÞ ÔóéêïõäéÜò, ðïõ äéïñãáíþíåôáé áðü ôïí ×ïñåõôéêü ¼ìéëï ×áíßùí "Ï Øçëïñåßôçò" óå óõíåñãáóßá ìå ôç Íïìáñ÷éáêÞ Áõôïäéïßêçóç ×áíßùí. Ëåéôïõñãåß ñáêïêÜæáíï óôï Ðáëéü Ôåëùíåßï ×áíßùí êáé ïé ðáñåõñéóêüìåíïé áðïëáìâÜíïõí æåóôÞ ôóéêïõäéÜ ìå ðëïýóéá ðáñáäïóéáêÜ åäÝóìáôá. Åðßóçò ç ßäéá ãéïñôÞ ðñáãìáôïðïéåßôáé ôï ÍïÝìâñéï óôï ËïõôñÜêé Êõäùíßáò, óôçí ÊÜíôáíï êáé óôïí ÐëáôáíéÜ.

In October the Tsikoudia Festival is held, organised by Chania "Psiloritis" Dancing Club in partnership with Chania Prefectural Local Authorities. A tsikoudia (local raki-like distilled drink) cauldron is set up in the Old Chania Customs Office and guests enjoy warm tsikoudia accompanied by rich traditional dishes. The same festival is also held in November in Loutraki of Kydonia, in Kandano and Platania.

ÃéïñôÞ Êñáóéïý

Wine Festival

ÊÜèå ðñþôï äåêáðåíèÞìåñï ôïõ Éïõëßïõ, óôéò ÄáöíÝò Çñáêëåßïõ, äéïñãáíþíåôáé ç ÃéïñôÞ Êñáóéïý ìå åêäçëþóåéò ðïõ äéáñêïýí áðü 10 ìÝ÷ñé 15 çìÝñåò. ÊáôÜ ôç äéÜñêåéá ôçò ãéïñôÞò ï åðéóêÝðôçò ìðïñåß íá äéáëÝîåé êáé íá áðïëáýóåé äùñåÜí êáëü äáöíéáíü êñáóß, íá ãåõôåß ôïõò ðëïýóéïõò ðáñáäïóéáêïýò ìåæÝäåò êáé öáãçôÜ, ðáñÝá ìå ôç ãíÞóéá êñçôéêÞ ìïõóéêÞ êáé ÷ïñïýò áðü åêëåêôïýò êáëëéôÝ÷íåò ìå äéáöïñåôéêü óõãêñüôçìá êÜèå âñÜäõ. ÃéïñôÝò êñáóéïý äéïñãáíþíïíôáé êáôÜ ôç äéÜñêåéá ôïõ êáëïêáéñéïý óôá ðåñéóóüôåñá ÷ùñéÜ ôçò ÊñÞôçò.

Every year, in the first 15 days of July, at Daphnes of Irakleion, the Wine Festival is held, with events that last from 10 to 15 days. During the festivities, visitors can sample and enjoy good Daphnean wine for free, taste rich local mezedes (appetisers) and dishes; traditional Cretan music and dances by selected artists and different performers every night add to the fun. Wine Festivals are held during the summer in most Cretan villages.

ÃéïñôÞ Ìåëéïý

Honey Festival

ÊÜèå êáëïêáßñé (Áýãïõóôïò) ðñáãìáôïðïéåßôáé óôá ÁöñÜôá Êïëõìâáñßïõ ç ÃéïñôÞ Ìåëéïý ìå ôïõò åðéóêÝðôåò íá ãåýïíôáé åîáéñåôéêÞò ãåýóçò ìÝëé ðïõ ðñïóöÝñåôáé äùñåÜí áðü ôïõò íôüðéïõò ìåëéóóïêüìïõò êáèþò êáé Üëëá åêëåêôÜ åäÝóìáôá êáé êáëü êñáóß áðü ðáñáãùãïýò ôçò ðåñéï÷Þò õðü ôç ìåëùäßá ôçò êñçôéêÞò ëýñáò.

Every summer, in August, the Honey Festival is held in Afrata of Kolymvari; guests can try local honey of exceptional flavour, offered for free by local honey producers, as well as other selected dishes and good local wine, to the sound of the Cretan lyra.

ÃéïñôÞ ÐáôÜôáò

Potato Festival

ÅÜí âñåèåßôå ðåñß ôá ôÝëç Áõãïýóôïõ óôï Ëáóßèé, ìç ÷Üóåôå ôçí ôñéÞìåñç ÃéïñôÞ ÐáôÜôáò ðïõ ãßíåôáé óôï ÷ùñéü ÔæåñìéÜäï. Èá ãåõôåßôå ôçí ðáôÜôá ìáãåéñåìÝíç ìå ðïéêßëïõò ôñüðïõò êáé óõíïäåõìÝíç ìå ôá áðáñáßôçôá: êñáóß êáé ôóéêïõäéÜ. Èá óáò ìåßíåé áëçóìüíçôç ç ðáôÜôá óôïí îõëüöïõñíï êáé ç ïöôÞ ðáôÜôá áëëÜ êáé ôï ðáñáäïóéáêü ÷ïéñéíü ìáãåéñåìÝíï óå ðåôñüöïõñíï áðü ìåñáêëÞäåò ôïõ ÷ùñéïý.

If you find yourselves in Lasithi near the end of August, do not miss the three-day Potato Festival held in the village of Jermiado. You will have the opportunity to sample potatoes cooked in various ways and accompanied by the true necessities, i.e. wine and tsikoudia. You will never forget potatoes baked in a wood oven, ofti (roast) potatoes and traditional pork cooked in a stone oven by the village old boys.

crete - waves of f lavour

Ïé ãéïñôÝò

êñÞôç - êýìáôá ãåýóåùí

Watermelon Festival

Óôïí ×Üñáêá Çñáêëåßïõ êÜèå êáëïêáßñé ðñáãìáôïðïéåßôáé ç ÃéïñôÞ Êáñðïõæéïý ìå ôç óõíïäåßá êñçôéêþí ìïõóéêï÷ïñåõôéêþí óõãêñïôçìÜôùí.

In Harakas of Irakleion the Watermelon Festival is held every summer, accompanied by Cretan song and dance groups.

ÃéïñôÞ Êåñáóéïý

Cherry Festival

Óôá ôÝëç ÌáÀïõ ìå áñ÷Ýò Éïõíßïõ äéïñãáíþíåôáé óôï ÷ùñéü ÓÜñ÷ïò ç ÃéïñôÞ Êåñáóéïý, ðïõ ðåñéëáìâÜíåé êñçôéêü ãëÝíôé, Üöèïíç êáôáíÜëùóç êåñáóéþí áðü ôá äÝíôñá ôïõ ÷ùñéïý êáé öõóéêÜ åäÝóìáôá ôçò êñçôéêÞò êïõæßíáò.

At the end of May - beginning of June, the cherry festival is held in the village of Sarhos. This includes a Cretan party, abundant consumption cherries from the trees in the area and, naturally, Cretan cuisine dishes.

ÃéïñôÞ ôïõ ÅöôÜæõìïõ

Eftazymo bread Festival

Óôçí Êñïýóôá êÜèå ÷ñüíï ìåôÜ ôïí Äåêáðåíôáýãïõóôï äéïñãáíþíåôáé ç ÃéïñôÞ ôïõ ÅöôÜæõìïõ, ôïõ "ìáãéêïý" øùìéïý ðïõ óðáíßùò ðëÝïí ðáñáóêåõÜæåôáé áðü ôéò íïéêïêõñÝò óôï óðßôé. ¸÷åé üìùò ôçí ôéìçôéêÞ ôïõ ôçí çìÝñá áõôÞò ôçò ãéïñôÞò, êáèþò ïé íïéêïêõñÝò åôïéìÜæïõí ôá øùìéÜ ðïõ ìïéñÜæïíôáé óôïí êüóìï êáé áêïëïõèåß ãëÝíôé ìå äéáöïñåôéêü êÜèå öïñÜ èåìáôéêü áöéÝñùìá.

In Krousta, every year following the 15th of August, the Celebration of the Eftazymo, the "magic" bread, is held that is rarely made by housewives nowadays. However, it is the guest of honour at this occasion, since housewives prepare the breads and hand it out to people; every year festivities revolve around a different theme.

Áãéáóìüò ôùí êïðáäéþí óôçí ÁóÞ ÃùíéÜ ×áíßùí

Blessing the herds in Asi Gonia, Chania

Ðñüêåéôáé ãéá ìéá ðïëý éäéáßôåñç ãéïñôÞ ðïõ äéïñãáíþíåôáé ìüíï óôçí ÁóÞ ÃùíéÜ ×áíßùí ôçí çìÝñá ôïõ åïñôáóìïý ôïõ Áãßïõ Ãåùñãßïõ. Ôï îçìÝñùìá ôçò ãéïñôÞò, ïé âïóêïß ïäçãïýí Ýíá-Ýíá ôá êïðÜäéá ôïõò óôçí åêêëçóßá ôïõ Áú-Ãéþñãç ãéá íá ôá åõëïãÞóåé ï éåñÝáò. Ìáæß ìå áõôÜ, åõëïãåß êáé ôï ãÜëá ðïõ Ý÷åé óõãêåíôñùèåß áðü ôï Üñìåãìá ðïõ Ý÷åé ðñïçãçèåß ôï ïðïßï óôç óõíÝ÷åéá ìïéñÜæåôáé óôïõò ðáñåõñéóêüìåíïõò ðñïóêõíçôÝò. ÌåôÜ ôïí áãéáóìü ôùí êïðáäéþí, ðïõ ïëïêëçñþíåôáé óõíÞèùò ôï áðüãåõìá, ãßíåôáé ç ðåñéöïñÜ ôùí åéêüíùí ôïõ Áãßïõ êáé ôçò ÁíáóôÜóåùò ãýñù áðü ôïí éåñü íáü êáé áêïëïõèåß Ëåéôïõñãßá. Ìå ôç ëÞîç ôçò îåêéíÜåé ãëÝíôé ìÝ÷ñé áñãÜ ôç íý÷ôá ìå ñéæßôéêá ôñáãïýäéá êáé ÷ïñïýò.

This is a very special celebration organised only in Asi Gonia in Chania, on St. George's Day. At dawn, farmers lead their herds to St. George's Church, one by one, for the priest to bless their animals. Along with the herds he also blesses the milk collected from the milking earlier that day, which is then given to the attending pilgrims. After the blessing of the herds, which is usually completed in the afternoon, there is a display of the icons of the Saint and the Resurrection, which are then carried around in procession outside the church, followed by a Mass. After the end of Mass a great party starts that lasts until late at night with rizitika songs and dances.

ÊïõñÝò

Koures, Lamb shearing Festival

Åßíáé ìéá áðü ôéò ðéï åíôõðùóéáêÝò ãéïñôÝò êáé ëáìâÜíåé ÷þñá ôïõò ôåëåõôáßïõò ìÞíåò ôçò ¢íïéîçò óå üëåò ôéò ïñåéíÝò ðåñéï÷Ýò ôçò ÊñÞôçò, óôá ðëáßóéá ôçò ïðïßáò êÜèå êôçíïôñüöïò ðñïóêáëåß ößëïõò êáé óõããåíåßò íá ôïí âïçèÞóïõí óôçí êïõñÜ ôùí ðñïâÜôùí êáé ìåôÜ áêïëïõèåß ôñéêïýâåñôï ãëÝíôé êáé öáãïðüôé.

One of the most impressive festivals held in the last months of Spring in every mountainous region of Crete, during which all farmers breeding sheep invite their friends and family to help with the shearing; a grand party follows with plenty of food and drink.

crete - waves of f lavour

ÃéïñôÞ Êáñðïõæéïý

Kazanemata (Cauldron Festival) ÊáæáíÝìáôá

Ôï öèéíüðùñï ç ðáñáãùãÞ ôçò ñáêÞò áðïôåëåß ìéá óõíå÷Þ ãéïñôÞ áð' Üêñç ó' Üêñç óôçí ÊñÞôç ãíùóôÞ ùò "êáæáíÝìáôá". Ç áðüóôáîç ôçò ñáêÞò óõíäõÜæåôáé ìå ìáíôéíÜäåò, ôñáãïýäéá êáé ÷ïñïýò ìá ðñïðÜíôùí ìå êáëïýò êñçôéêïýò ìåæÝäåò.

In the autumn, raki production is cause for non-stop celebration from one side of Crete to the other; the occasion is known as "kazanemata"(from the Greek word 'kazani' for the distillation cauldron). Raki distillation is combined with mandinades (traditional Cretan rhymes), songs and dancing, and above all, excellent Cretan mezedes.

ïé ãåýóåéò - the f lavours ×ïñôïêáëßôóïõíá ÅêôÝëåóç ÐëÝíåôå ôá ÷ïñôáñéêÜ êáé ôá øéëïêüâåôå. Ôóéãáñßæåôå óôï åëáéüëáäï ôá öñÝóêá êñåììõäÜêéá ãéá 2 - 3 ëåðôÜ. Ñß÷íåôå ôá ÷ïñôáñéêÜ, ÷ùñßò íá ôá óôñáããßóåôå áðü ôá ðïëëÜ íåñÜ. Áíáêáôåýåôå, áëáôßæåôå, ÷áìçëþíåôå ôç èåñìïêñáóßá êáé óêåðÜæåôå ìå ôï êáðÜêé ôçí êáôóáñüëá. ÓéãïøÞíåôå ãéá 20 - 30 ëåðôÜ. Áí åßíáé áðáñáßôçôï, ðñïóèÝôåôå ëßãï áêüìç íåñü. Óôï ôÝëïò ñß÷íåôå ôï êýìéíï, ôï ðéðÝñé êáé áíáêáôåýåôå æùçñÜ. ÁäåéÜæåôå ôá ÷ïñôáñéêÜ óå Ýíá ôñõðçôü êáé ôá ðáôÜôå åëáöñÜ ìå ìéá óðÜôïõëá, þóôå íá óôñáããßóïõí ôá õãñÜ ôïõò êáé íá êñõþóïõí åíôåëþò. ÅôïéìÜæåôå ìå ôá ðáñáðÜíù õëéêÜ ìéá æýìç êÜðùò ôñõöåñÞ, ü÷é üìùò ðïëý áñáéÞ. Ôçí áöÞíåôå íá "îåêïõñáóôåß" ãéá ðåñßðïõ ìéá þñá óêåðáóìÝíç ìå ìéá âáìâáêåñÞ ðåôóÝôá.

êñÞôç - êýìáôá ãåýóåùí

Áíïßãåôå ëåðôÜ öýëëá 1 - 2 åê. êáé êüâåôå óôñïããõëïýò äßóêïõò äéáìÝôñïõ ðåñßðïõ 8 - 9 åê. Ôïðïèåôåßôå ìå Ýíá ðéñïýíé ëßãç ãÝìéóç. Äéðëþíåôå óå ó÷Þìá ìéóïöÝããáñïõ êáé êëåßíåôå ôéò Üêñéåò ìå Ýíá ðéñïýíé, ãéá íá ìçí áíïßîïõí. Ôçãáíßæåôå ôéò ðßôåò óå Üöèïíï âñáóôü åëáéüëáäï. Ìüëéò ñïäßóïõí åëáöñéÜ, ôéò âãÜæåôå áðü ôï åëáéüëáäï êáé ôéò áöÞíåôå óå áðïññïöçôéêü ÷áñôß íá óôñáããßóïõí ôï ëÜäé ôïõò. Óåñâßñïíôáé æåóôÝò.

Ãéá ôï öýëëï 1 êéëü áëåýñé óêëçñü ëåõêü 1/2 öëéôæ. ôóáã. ñáêÞ ÁëÜôé ìéá ðñÝæá ×ëéáñü íåñü 3 êïõô. óïõð. åëáéüëáäï Ãéá ôç ãÝìéóç 1 êéëü óðáíÜêé øéëïêïììÝíï 1 ìáôóÜêé ìÜñáèï øéëïêïììÝíï 1 öëéôæ. ôóáã. êáõêáëÞèñåò øéëïêïììÝíåò 1 ìáôóÜêé ëÜðáèá 1 êïõô. óïõð. øéëïêïììÝíï ìáúíôáíü 2 ìáôóÜêéá öñÝóêá êñåììõäÜêéá, øéëïêïììÝíá 1 öëéôæ. ôóáã. åëáéüëáäï 1/2 êïõô. ãëõê. ðéðÝñé 1 êïõô. ãëõê. êýìéíï ÁëÜôé Åëáéüëáäï ãéá ôï ôçãÜíéóìá

Wild greens kalitsounia Wash and chop up the greens. Sautè the spring onions in olive oil for 2-3 minutes. Add the greens that are not thoroughly dried. Stir, add salt, lower the heat and cover the pot with a lid. Simmer for 20-30 minutes. If necessary add some water. Finally, add the pepper and cumin and stir vigorously. Empty the greens into a sieve and press lightly with a spatula to drain them of excess liquid and let them cool completely. Using the ingredients above prepare a soft dough - not too watery. Let it sit for about an hour covered with a cotton towel. Roll out thin pastry sheets, about 1-2 cm thick, and cut into circles, about 8-9 cm in diameter. Add a little of the stuffing with a fork. Fold into crescents and seal the sides with a fork. Fry the pies in plenty of hot olive oil. As soon as they are slightly golden remove them from the frying pan and place onto absorbent kitchen paper to remove excess oil. Serve hot.

ÕëéêÜ (ãéá 30 ðåñßðïõ êïììÜôéá)

Ingredients (for approximately 30 pieces) For the pastry 1 kilo hard white flour ½ cup raki 1 pinch of salt Warm water 3 tablespoons olive oil For the filling 1 kilo finely chopped spinach 1 small bunch finely chopped fennel 1 cup finely chopped kafkalithres (Mediterranean hartwort - Tordylium Officinalis) 1 bunch sorrel 1 tablespoon finely chopped parsley 2 small bunches finely chopped spring onions 1 cup olive oil ½ teaspoon pepper 1 teaspoon cumin Salt Olive oil for frying

ÍôïìÜôåò ãåìéóôÝò ìå ñýæé êáé ìÜñáèá ÅêôÝëåóç Áíïßãåôå ôéò íôïìÜôåò êáé ìå Ýíá êïõôáëÜêé óêÜâåôå êáé áöáéñåßôå ðñïóåêôéêÜ ôç óÜñêá ôïõò. Ñß÷íåôå ìÝóá óå êÜèå Üäåéá íôïìÜôá ëßãï áëÜôé êáé ôéò ãõñíÜôå áíÜðïäá, íá óôñáããßóïõí áðü ôá õãñÜ ôïõò. Óå åõñý÷ùñç ëåêÜíç ñß÷íåôå ôï ëÜäé, ôç óÜñêá áðü ôéò íôïìÜôåò ëéùìÝíç, ôá êñåììýäéá, ôá êáñüôá, ôçí áãêéíÜñá, ôá êïëïêýèéá, ôï ìÜñáèï, ôï ñýæé, ôç ñßãáíç, ôç æÜ÷áñç êáé ôï áëáôïðßðåñï. Áíáêáôåýåôå ôï ìåßãìá ìå ôï ÷Ýñé óáò. Ìçí óáò áíçóõ÷Þóåé áí åßíáé áñáéü, äéüôé óôï ôáøß èá äçìéïõñãçèåß ìéá ðëïýóéá óÜëôóá. Ãåìßæåôå ôéò íôïìÜôåò ìÝ÷ñé åðÜíù êáé ôéò êëåßíåôå ìå ôï êáðÜêé ðïõ åß÷áôå áöáéñÝóåé óôçí áñ÷Þ. Ôéò ôïðïèåôåßôå óå Ýíá ôáøß êáé áðëþíåôå áðü ðÜíù ôá êëçìáôüöõëëá, ãéá íá ìçí óáò êáïýí óôï øÞóéìï. Îýíåôå áðü ðÜíù ìéá ìåãÜëç íôïìÜôá, ðåñé÷ýíåôå ìå ôï åëáéüëáäï êáé ôïðïèåôåßôå ôï ôáøß óôï öïýñíï.

êñÞôç - êýìáôá ãåýóåùí

ØÞíåôå óôïõò 150 âáèìïýò ãéá ìéÜìéóç þñá ðåñßðïõ. Ôá ôåëåõôáßá 15 ëåðôÜ áöáéñåßôå ôá êáìÝíá áìðåëüöõëëá êáé áöÞíåôå ôéò íôïìÜôåò íá ñïäïêïêêéíßóïõí åëáöñÜ. Óåñâßñåôå ôï öáãçôü ðÜíôïôå ÷ëéáñü Þ óå èåñìïêñáóßá äùìáôßïõ.

ÕëéêÜ (ãéá 6 Üôïìá) 6 íôïìÜôåò ìåãÜëåò êáé þñéìåò 8 êïõôáëéÝò ñýæé ãëáóÝ 4 ìåãÜëá êñåììýäéá øéëïêïììÝíá 1 ìåãÜëï ìÜôóï ìÜñáèá (ôñõöåñÜ) 2 êáñüôá ôñéììÝíá 1 áãêéíÜñá ôñéììÝíç 2 êïëïêõèÜêéá ôñéììÝíá Ç óÜñêá áðü ôéò íôïìÜôåò ðïõ áäåéÜæåôå 1 öëéôæ. ôóáã. åëáéüëáäï 1 êïõô. ãëõê. æÜ÷áñç Ëßãç ñßãáíç ÁëÜôé ÐéðÝñé 7 ìåãÜëá áìðåëüöõëëá Åëáéüëáäï ãéá ôï øÞóéìï

Tomatoes stuffed with rice and fennel Open the tomatoes by slicing their top and using a small spoon carefully dig out their flesh. Sprinkle some salt into each tomato and turn them over to strain them of all liquids. In a large bowl pour the olive oil and the mashed tomato flesh, the onions, carrots, artichokes, courgettes, fennel, rice, oregano, sugar, salt and pepper. Mix the ingredients with your hands. Do not worry if the mixture is runny as a rich sauce will form in the oven tray. Fill the tomatoes and cover them with the top of the tomato that you had cut off earlier. Place them in an oven tray and lay the vine leaves over them so the tomatoes don't burn while cooking. Grate a large tomato over the vine leaves, pour olive oil over that and place the tray into the oven. Bake at 1500 C for about an hour and a half. In the last 15 minutes remove the burnt vine leaves and let the tomatoes turn slightly golden. Serve this dish warm or at room temperature.

Ingredients (serves 6) 6 large rip tomatoes 8 tablespoons short grain rice 4 large onions, finely chopped 1 large bunch fennel (tender) 2 grated carrots 1 grated artichoke 2 grated courgettes Tomato flesh of the emptied tomatoes 1 cup olive oil 1 teaspoon sugar A little oregano Salt Pepper 7 large vine leaves Olive oil for the oven tray

Ñåâßèéá ìå ìïó÷Üñé Þ âïäéíü

ÑåâéèÜôï

Öáãçôü ôï ïðïßï óõíÞèùò öôéá÷íüôáí ôéò ðáñáìïíÝò ôùí ãÜìùí, ãéá íá áîéïðïéçèïýí ôá åíôüóèéá ôùí äåêÜäùí óöáãéáóèÝíôùí æþùí, ôùí ïðïßùí ôï êñÝáò äýï ìÝñåò ìåôÜ èá áðïëÜìâáíáí ïé êáëåóìÝíïé âñáóôü Þ øçôü. Ôï ßäéï öáãçôü øÞíåôáé êáé ìå ëåõêÞ ëåìïíÜôç óÜëôóá. Aíôß ãéá ãáñäïõìÜêéá êáé êïéëßôóåò ìðïñåßôå íá ôï ìáãåéñÝøåôå ìå êáèáñü êñÝáò, ìïó÷Üñé Þ êáé ÷ïéñéíü.

ÕëéêÜ (ãéá 8 Üôïìá) 1 öëéôæ. ôóáã. åëáéüëáäï êáé 2 êïõô. óïýðáò 2 öëéôæ. ôóáã. ñåâßèéá ìïõóêåìÝíá óôï íåñü ãéá 12 þñåò 1 êéëü ìïó÷Üñé Þ âïäéíü ÷ùñßò êüêáëï, êïììÝíï óå

ÅêôÝëåóç ÂñÜæåôå ôá ñåâßèéá óå Üöèïíï íåñü ãéá 15 ðåñßðïõ ëåðôÜ êáé ôá ñß÷íåôå óå Ýíá óïõñùôÞñé íá óôñáããßóïõí. Ôóéãáñßæåôå ôï êñåììýäé ìå ôï åëáéüëáäï ãéá 3 - 4 ëåðôÜ, ìÝ÷ñé íá ñïäßóåé åëáöñÜ. Ñß÷íåôå ôï êñÝáò, áíáêáôåýåôå êáé ñïäßæåôå áðü üëåò ôéò ðëåõñÝò. ÐñïóèÝôåôå 2 öëéôæ. ôóáã. íåñü, óêåðÜæåôå ìå ôï êáðÜêé êáé øÞíåôå ãéá 35 - 40 ëåðôÜ.

êñÞôç - êýìáôá ãåýóåùí

ÄïêéìÜæåôå ìå Ýíá ðéñïýíé ôï êñÝáò. Áí åßíáé ìéóïøçìÝíï, ñß÷íåôå ôá óôñáããéóìÝíá ñåâßèéá, ôçí íôïìÜôá êáé ôïí ðåëôÝ äéáëõìÝíï óå 1/2 öëéôæ. ôóáã. íåñü. Áíáêáôåýåôå ôï öáãçôü ãéá 3 - 4 ëåðôÜ ðñïóèÝôïíôáò ðáñÜëëçëá ëßãï áëÜôé êáé ðéðÝñé. Ñß÷íåôå 7 - 8 öëéôæ. ôóáã. íåñü óêåðÜæåôå êáé øÞíåôå ãéá 30 - 35 ëåðôÜ áêüìá. Áíïßãåôå ôï êáðÜêé ôçò êáôóáñüëáò, ÷áìçëþíåôå ôç èåñìïêñáóßá, ñß÷íåôå ôï êýìéíï, ôï ÷õìü êáé ôï îýóìá ôïõ ëåìïíéïý. Áíáêáôåýåôå êáé

ìéêñÜ êïììÜôéá Þ ãáñäïõìÜêéá Þ êïéëßôóåò 1 ìåãÜëï êñåììýäé ôñéììÝíï 1 þñéìç ìåãÜëç íôïìÜôá êïììÝíç óå ìéêñïýò êýâïõò 1 - 2 êïõôáëÜêé ôïõ ãëõêïý ðåëôÝ íôïìÜôáò 1/2 êïõô. ãëõê. êýìéíï 1 êïõô. ãëõê. ÷õìü ëåìïíéïý 1 êïõô. ãëõê. îýóìá ëåìïíéïý ÁëÜôé, ðéðÝñé

áöÞíåôå ôï öáãçôü ìå áíïé÷ôü ôï êáðÜêé ôçò êáôóáñüëáò íá âñÜóåé ãéá 3 - 4 ëåðôÜ áêüìá. Óåñâßñåôå ôï öáãçôü æåóôü Þ óå èåñìïêñáóßá äùìáôßïõ ìå Üöèïíï ðéðÝñé.

Revithato

chick peas with veal or beef

This dish was usually prepared on the eve of weddings, in order to use up the entrails of the dozens of slaughtered animals, whose meat was to be enjoyed two days later -boiled or roasted - by wedding guests. The same dish can be made with a white lemon sauce; instead of entrails you can use veal or pork.

Ingredients (serves 8) 1 cup olive oil and two Tablespoons olive oil 2 cups chick peas, soaked for 12 hours in water 1 kilo veal or beef, without bones, cut into small

Boil the chick peas in plenty of water for about 15 minutes and strain them in a sieve. Saut? the onion in olive oil for 3-4 minutes until lightly golden; add the meat, stir and seal lightly on all sides. Add 2 cups of water, cover with lid and let cook for 35-40 minutes. Test the meat with a fork. When it is half-cooked add the strained chick peas, the tomato chunks and paste, diluted in half a cup of water. Stir the food for 3-4 minutes adding salt and pepper. Add 7-8 cups of water, cover and cook for another 30-35 minutes. Open the lid, lower the temperature, add the cumin, the lemon juice and zest. Stir and let simmer with the lid off for 3-4 minutes. Serve hot or at room temperature with plenty of pepper.

pieces or entrails 1 large onion, grated 1 large ripe tomato, chopped into cubes 1-2 dessert spoons tomato paste ½ teaspoon cumin 1 teaspoon lemon juice 1 teaspoon lemon zest Salt, pepper

Êáôóßêé áõãïëÝìïíï ìå áìýãäáëá ÅêôÝëåóç Óå ìéá âáèéÜ êáôóáñüëá ôóéãáñßæåôå ôï êñåììýäé ìå ôï åëáéüëáäï ãéá 2-3 ëåðôÜ. Ñß÷íåôå ôï êñÝáò êïììÝíï óå ìéêñÜ êïììÜôéá, ôï áëáôïðéðåñþíåôå êáé ôï ñïäßæåôå åëáöñÜ ãõñßæïíôÜò ôï áðü üëåò ôéò ðëåõñÝò, þóôå íá ìçí êáåß. ÐñïóèÝôåôå Ýíá öëéôæ. ôóáã. íåñü óêåðÜæåôå êáé øÞíåôå óôïõò 180 âáèìïýò ãéá 40 ëåðôÜ. ¼ôáí ôï êñÝáò åßíáé ó÷åäüí øçìÝíï, ñß÷íåôå ôá áìýãäáëá ïëüêëçñá êáé ìáãåéñåýåôå ãéá 20-25 ëåðôÜ áêüìá.

ÕëéêÜ (ãéá 7-8 Üôïìá) ÕëéêÜ (ãéá 8 Üôïìá) 1 êéëü êáôóßêé ìéêñü óå çëéêßá 1 êéëü öñÝóêá äñïóåñÜ áìýãäáëá, ïëüêëçñá 1 ìåãÜëï êñåììýäé øéëïêïììÝíï 1 öëéôæ. ôóáã. åëáéüëáäï 2 áõãÜ 2 ëåìüíéá

âáèý ìðïë êáé ðñïóèÝôåôå ëßãï-ëßãï ôï ÷õìü ôïõ ëåìïíéïý êáé ôï æùìü áðü

ÁëÜôé,

ôçí êáôóáñüëá. Ñß÷íåôå ôï áõãïëÝìïíï óéãÜ-óéãÜ óôçí êáôóáñüëá

ÐéðÝñé

1 êéëü áñíÜêé êïììÝíï óå ìåñßäåò 6 - 7 öñÝóêá êñåììõäÜêéá 1 ìáôóÜêé Üíçèï 1/2 öëéôæ. ôóáã. åëáéüëáäï 800 ãñáìì. áãêéíÜñåò êáñäéÝò öñÝóêéåò Þ êáôåøõãìÝíåò ÷õìüò 3 ëåìïíéþí êáé 1 ëåìüíé êïììÝíï óå ìéêñÝò öÝôåò 2 áõãÜ ëßãï áëåýñé Þ êïñí öëÜïõñ áëÜôé ðéðÝñé öñåóêïôñéììÝíï

áíáêáôåýïíôáò óõíÝ÷åéá. Óåñâßñåôå ôï öáãçôü æåóôü.

Kid in egg and lemon sauce with almonds In a deep pot sautè the onion in the olive oil for 2-3 minutes. Add the meat cut into small pieces, add salt and pepper and sautè until slightly golden on all o

sides - do not burn. Add one cup of water, cover and cook at 1800 C for 40 minutes. When the meat is almost ready, add the whole almonds and cook for another 20-25 minutes. In the meantime prepare the egg and lemon sauce. Whisk the eggs in a deep bowl and slowly add the lemon juice and the juice from the pot. Slowly pour the egg and lemon sauce into the pot, stirring all the while. Serve hot.

Áí ÷ñçóéìïðïéÞóåôå öñÝóêéåò áãêéíÜñåò, ôéò êáèáñßæåôå áðü ôá öýëëá ôïõò êáé êñáôÜôå ôéò êáñäéÝò ôïõò. Áöáéñåßôå ôï ÷íïýäé ôïõò êáé ôéò äéáôçñåßôå óå ìéá ëåêÜíç ìå íåñü êáé ôéò öÝôåò ôïõ ëåìïíéïý. ÐëÝíåôå êáé óôåãíþíåôå ôï êñÝáò. Ôï áëáôïðéðåñþíåôå êáëÜ. Øéëïêüâåôå ôïí Üíçèï êáé ôá êñåììõäÜêéá. Æåóôáßíåôå ôï åëáéüëáäï êáé ñïäßæåôå ôï êñÝáò ìáæß ìå ôá êñåììõäÜêéá êáé ôïí Üíçèï. Ñß÷íåôå ëßãï æåóôü íåñü êáé óéãïâñÜæåôå ãéá 1 þñá. Êáôüðéí ðñïóèÝôåôå ôéò áãêéíÜñåò, ëßãï æåóôü íåñü êáé óéãïâñÜæåôå ãéá 45 50 ëåðôÜ. Óôï ôÝëïò öôéÜ÷íåôå ôï áõãïëÝìïíï ùò åîÞò. Ðáßñíåôå ôï æïõìß áðü ôï êñÝáò, ôï äÝíåôå ìå ëßãï áëåýñé Þ êïñí öëÜïõñ êáé ôï ðñïóèÝôåôå óôá áõãÜ ðïõ Ý÷åôå ÷ôõðÞóåé ìå ëåìüíé. Ðåñé÷ýíåôå ìå ôï áõãïëÝìïíï ôï öáãçôü êáé ôï ðáóðáëßæåôå ìå Üöèïíï öñåóêïôñéììÝíï ðéðÝñé. Áíáêáôåýåôå ôï öáãçôü êïõíþíôáò åëáöñÜ ôçí êáôóáñüëá.

Lamb and artichokes in egg and lemon sauce Ingredients (serves 8) 1 kilo kid meat 1 kilo fresh cool almonds, whole 1 large onion, finely chopped 1 cup olive oil 2 eggs 2 lemons Salt Pepper

ÅêôÝëåóç

crete - waves of f lavour

êñÞôç - êýìáôá ãåýóåùí

Óôï ìåôáîý åôïéìÜæåôå ôï áõãïëÝìïíï. ×ôõðÜôå ìå ôï óýñìá ôá áõãÜ óå Ýíá

Áñíß ìå áãêéíÜñåò áõãïëÝìïíï

Ingredients 1 kilo lamb cut into portions 6-7 spring onions 1 small bunch dill ½ cup olive oil 800 grams artichoke hearts, fresh or frozen Juice of 3 lemons and 1 lemon finely sliced 2 eggs A little white flour or corn flour Salt Freshly ground pepper

If you are using fresh artichokes, peal the leaves off and keep the hearts. Remove the fuzz and place into a bowl of water with the lemon slices. Wash and dry the meat; season well with salt and pepper. Finely chop the spring onions and dill. Heat the olive oil and lightly seal the meat with the spring onions and dill. Add some warm water and simmer for 1 hour. Then add the artichokes and simmer for another 45-50 minutes. Finally, prepare the egg and lemon sauce: take the juice from the meat and thicken it with some white flour or corn flour, and then add the eggs you have beaten with the lemon juice. Pour the sauce over the food and sprinkle with plenty of pepper. Stir the food and shake the pot lightly.

Ïöôü ìå êñáóß êáé ÷ïíôñü èáëáóóéíü áëÜôé

Êáðñéêü Åßíáé Ýíáò éäéáßôåñá áãáðçôüò ôñüðïò øçóßìáôïò ôïõ ÷ïéñéíïý êñÝáôïò óå ïñéóìÝíá ÷ùñéÜ ãýñù áðü ôçí ðüëç ôïõ Çñáêëåßïõ. ÅðåéäÞ ôñþãåôáé ðïëý åõ÷Üñéóôá êñýï êáé åðéðëÝïí óõíôçñåßôáé ãéá áñêåôü äéÜóôçìá, ðùëïýíôáí óå ðáíçãýñéá ôõëéãìÝíï ìÝóá óå ëáäüêïëëá.

Áëáôßæåôå ôá ÷ïíôñïêïììÝíá êïììÜôéá ôçò óðÜëáò 8-10 þñåò ðñéí. Ôá ôïðïèåôåßôå ðÜíù óå ìéá ó÷Üñá êáé áðü êÜôù âÜæåôå Ýíá ôáøß ìå íåñü. ØÞíåôå áñ÷éêÜ óôïõò 200 âáèìïýò ãéá 30 ëåðôÜ. Óõíå÷ßæåôå ôï øÞóéìï óôïõò 180 âáèìïýò ãéá ôïõëÜ÷éóôïí ìéá þñá êáé 10 ëåðôÜ. ¼ôáí ôï êñÝáò ñïäßóåé êáé øçèåß åíôåëþò, áäåéÜæåôå ôá õãñÜ áðü ôï ôáøß. Óå Ýíá ìåãÜëï ðÞëéíï óêåýïò ôïðïèåôåßôå øéëïêïììÝíá üëá ôá âüôáíá êáé ôïõò âÜæåôå öùôéÜ. Ôá áöÞíåôå íá êáïýí ãéá 1 - 2 ëåðôÜ, óâÞíåôå êáé âÜæåôå áìÝóùò ôï óêåýïò êÜôù áðü ôç ó÷Üñá, þóôå íá êáðíéóôåß ôï êñÝáò ðïëý êáëÜ. Áí äåí êáïýí ôá âüôáíá åíôåëþò, åðáíáëáìâÜíåôå ôç äéáäéêáóßá, ìÝ÷ñé íá êáðíéóôåß êáëÜ ôï êñÝáò. Áðëþíåôå óå ìéá ëåßá åðéöÜíåéá 2 - 3 ëáäüêïëëåò, óêïñðÜôå ìåñéêÜ ëåìïíüöõëëá êáé ôïðïèåôåßôå åðÜíù ôï êñÝáò æåóôü. Ôï êëåßíåôå áìÝóùò óöé÷ôÜ êáé ôï áöÞíåôå íá êñõþóåé ãéá ôïõëÜ÷éóôïí 1 þñá. Óåñâßñåôå ôï êñÝáò êñýï ìáæß ìå Üöèïíç óáëÜôá.

1 óðÜëá ÷ïéñéíÞ ìå êüêáëï ðåñßðïõ

ÕëéêÜ (ãéá 10 Üôïìá)

2 êéëÜ 1 ìÜôóï îåñÞ ñßãáíç 1 ìÜôóï îåñü öáóêüìçëï 1 ìÜôóï îåñü èõìÜñé ëåìïíüöõëëá

3-3 êéëÜ áñíß êïììÝíï óå ìåãÜëá êïììÜôéá 4 öëéôæ. ôóáã. êñáóß êüêêéíï 1 êïõô. óïõð. áëÜôé

áëÜôé

Cut the pork into pieces and salt 8-10 hours beforehand. Place the pieces on the grill and put an oven tray with water at the bottom of the oven. Initially roast at 2000oC for 30 minutes. Then roast at 1800oC for at least an hour and ten minutes. When the meat turns golden and it is well-cooked, empty the liquids from the tray. In a large clay vessel place all the dried herbs and set them on fire. Let them burn for 1-2 minutes and then immediately place the vessel under the grill to smoke the meat very well. If the herbs are not completely burnt repeat the process, until the meat is well smoked. Lay out 2-3 sheets of grease paper on a flat surface, spread some lemon leaves onto them and then lay the hot meat on top of the leaves. Immediately wrap the paper tightly and let the meat cool for at least 1 hour. Serve the meat cold with plenty of salad.

ÂÜæåôå ôï êñÝáò óå ìéá ëåêÜíç êáé ôï ðëÝíåôå ðïëý êáëÜ ìå ôï êñáóß. Ôï áëáôßæåôå êáé ôï áêïõìðÜôå åðÜíù óôçí ó÷Üñá ôïõ öïýñíïõ (ôçí ïðïßá Ý÷åôå ôïðïèåôÞóåé óôï êÝíôñï ôïõ öïýñíïõ), øÞíåôå óôçí áñ÷Þ óôïõò 180 âáèìïýò ãéá 30 ëåðôÜ. ÌåôÜ ôá 30 ëåðôÜ áíåâÜæåôå ôç èåñìïêñáóßá óôïõò 200 âáèìïýò ãéá 10 ëåðôÜ êáé óõíå÷ßæåôå ôï øÞóéìï ãéá áêüìá 40 ëåðôÜ óôïõò 180 âáèìïýò. Óåñâßñåôå ôï êñÝáò æåóôü êáé óõíïäåýåôå ìå ðáôÜôåò öïýñíïõ Þ ðñÜóéíç óáëÜôá.

Ofto roast with wine and coarse sea salt

Kapriko A very popular way to cook pork in certain villages around the city of Irakleion. As it is very enjoyable when eaten cold and, furthermore, as it keeps for quite some time, it is sold at festivals wrapped in grease paper.

ÅêôÝëåóç

crete - waves of f lavour

êñÞôç - êýìáôá ãåýóåùí

ÅêôÝëåóç

ÕëéêÜ (ãéá 8 Üôïìá)

Ingredients (serves 8) 1 pork shoulder with bone 1 small bunch dried oregano 1 small bunch dried sage 1 small bunch dried thyme Lemon leaves

Ingredients (serves 10) 3 kilos lamb cut into large pieces 4 cups red wine 1 Tablespoon salt

Put the meat into a bowl and wash well with the wine. Season with salt and place on the oven grill (in the centre of the oven); cook at 1800oC for thirty minutes. Then raise the temperature to 2000oC for 10 minutes and return to 1800oC for another 40 minutes. Serve the meat hot accompanied with oven roast potatoes or a green salad.

Salt

×ï÷ëïß ìðïõìðïõñéóôïß

ÃáñäïõìÜêéá ìå êïëïêõèÜêéá ÅêôÝëåóç

ÕëéêÜ ( ãéá 6 Üôïìá)

Ðëýíåôå êáëÜ ôçí êïéëéÜ, ôç æåìáôÜôå óå âñáóôü íåñü êáé ôçí îýíåôå êáëÜ ìå Ýíá ìá÷áßñé ãéá íá êáèáñßóåé. ÐëÝíåôå ôá Ýíôåñá êáé ôá ãõñßæåôå áðü ôçí áíÜðïäç ì' Ýíá ëåðôü îýëï Þ ìå ôçí âåëüíá ðëåîßìáôïò. Ôá ðëÝíåôå îáíÜ êáé ôá ôñßâåôå ìå ôï ÷õìü ôïõ ëåìïíéïý, ôï áëÜôé êáé ôï áëåýñé. Êüâåôå ôçí êïéëéÜ óå ìéêñÜ êïììÜôéá ôõëßãåôå óôï êÜèå êïììÜôé Ýíá Ýíôåñï ãýñù-ãýñù ìÝ÷ñé ó÷åäüí íá êáëõöèåß ç êïéëéÜ. Ôï äÝíåôå óôçí Üêñç (ìå ôï ßäéï ôï Ýíôåñï) ãéá íá ìçí îåôõëé÷ôåß.

Ãéá ôá ãáñäïõìÜêéá 1 êïéëéÜ áñíßóéá ìáæß ìå ôá Ýíôåñá 1 êñåììýäé ÁëÜôé Ëåìüíé 1 êïõôáëéÜ áëåýñé

20 - 25 ÷ï÷ëéïýò ÷ïíôñïýò

clean it. Wash the intestines and turn them inside out using a stick or a knitting needle. Wash them again and scrub them with the lemon juice, salt and flour. Cut the belly into small pieces and wrap each one in one of the intestines until it is completely covered. Tie the end off (with the same piece of intestine) so that it does not unravel. Prepare the gardoumia as described above. Place them in a pot and sautè in olive oil with the spring onion. Add 1 cup of water and let half cook for about three minutes. Add the tomatoes, salt and pepper, let boil and then add the

courgettes. Let it cook for another 20 minutes on low heat. Serve hot.

ÐëÝíåôå êáé êáèáñßæåôå ðïëý êáëÜ ôïõò ÷ï÷ëéïýò, áöáéñþíôáò ôéò ìåìâñÜíåò

1/2 öëéôæ. ôóáã. åëáéüëáäï

ðïõ õðÜñ÷ïõí óôï óôü-ìéü ôïõò êáé ôï êÝëõöïò. Óêïñðßæåôå ôï ìéóü áëÜôé

1 êïöôÞ êïõô. óïõð. áëÜôé

óôïí ðÜôï åíüò ôçãáíéïý, üðïõ ôïðïèåôåßôå ôïõò ÷ï÷ëéïýò ìå ôï óôüìéï ôïõò

3 êïõô. óïõð. îßäé áðü êüêêéíï

ðñïò ôá êÜôù. ÂÜæåôå ôï ôçãÜíé óôç öùôéÜ êáé óéãïøÞíåôå, ÷ùñßò íá ðñï-

êñáóß

óèÝóåôå ëÜäé Þ íåñü ãéá 5 ëåðôÜ. Óôç óõíÝ÷åéá ñß÷íåôå ôï åëáéüëáäï êáé

Ãéá ôï ìáãåßñåìá

áöÞíåôå ôïõò ÷ï÷ëéïýò íá øçèïýí ãéá Üëëá 5 ëåðôÜ. Ôïõò áíáêáôåýåôå ìå Ýíá ðéñïýíé, ñß÷íåôå ëßãï áêüìá áëÜôé êáé ðñïóèÝôåôå ôï äåíôñïëßâáíï êáé ôï îßäé. Ôïõò óêåðÜæåôå ìå Ýíá êáðÜêé, ôïõò áöÞíåôå íá ðÜñïõí áêüìç ìéá âñÜóç êáé

1 êéëü ãáñäïýìéá ½ êéëü íôïìÜôåò öñÝóêéåò êïììÝíåò óå ìéêñïýò êýâïõò 1 êéëü êïëïêõèÜêéá 1 öëéôæ. ôóáã. åëáéüëáäï 1-2 êñåììýäéá ÁëÜôé, ðéðÝñé.

ôïõò êáôåâÜæåôå áðü ôç öùôéÜ. Óåñâßñåôå ôïõò ÷ï÷ëéïýò æåóôïýò ìáæß ìå ôç óÜëôóá ôïõò.

Chochloi bourbouristoi

Gardoumakia entrails with courgettes Wash the belly well, place into boiling water and scrape it well with a knife to

ÅêôÝëåóç

crete - waves of f lavour

êñÞôç - êýìáôá ãåýóåùí

ÕëéêÜ (ãéá 8 Üôïìá)

1 êëáäÜêé äåíôñïëßâáíï

ÅêôÝëåóç ÖôéÜ÷íåôå ôá ãáñäïýìéá üðùò ðåñéãñÜøáìå ðáñáðÜíù. Ôá ñß÷íåôå óå ìéá êáôóáñüëá êáé ôá ôóéãáñßæåôå ìå ôï åëáéüëáäï êáé ìå ôï êñåììõäÜêé. Ñß÷íåôå Ýíá öëéôæÜíé ôóáãéïý íåñü êáé ôá áöÞíåôå íá ìéóïøçèïýí ãéá 3- ðåñßðïõ ëåðôÜ ÐñïóèÝôåôå ôéò íôïìÜôåò, ôï áëÜôé êáé ôï ðéðÝñé êáé áöïý ðÜñïõí âñÜóç ñß÷íåôå êáé ôá êïëïêýèéá. ÁöÞíåôå ôï öáãçôü íá øçèåß ãéá 20 áêüìá ëåðôÜ óå ÷áìçëÞ öùôéÜ. Óåñâßñåôå ôï öáãçôü æåóôü.

óáëéãêÜñéá

potted snails Ingredients (serves 6) For the gardoumakia 1 kilo sheep entrails 1 onion Salt Lemon 1 tablespoon flour 1 kilo gardoumia ½ kilo fresh tomatoes, cubed 1 kilo courgettes 1 cup olive oil 1-2 onions Salt Pepper

Ingredients (serves 8 persons) 20 - 25 fat snails 1/2 cup olive oil 1 even Tablespoon salt 3 Table spoons red wine vinegar 1 small twig rosemary

Clean and wash the snails thoroughly; remove the membranes from their shell and mouth. Spread half the salt on the frying pan and place the snails on it, their opening facing down. Place the frying pan on the hot plate and simmer, without adding olive oil or water for 5 minutes. Then add the olive oil and let the snails cook for another 5 minutes. Stir with a fork, add a bit more salt and the rosemary and vinegar. Cover with a lid and let them cook a bit more. Remove from the hot plate. Snails are served hot with their gravy.

Øùìß æõìùôü óôáñÝíéï

ìéãáäåñü ÅêôÝëåóç

Äéáëýåôå ôç ìáãéÜ óå ëßãï ÷ëéáñü íåñü êáé ðñïóèÝôåôå ëßãï áðü ôï ëåõêü áëåýñé ãéá íá öôéÜîåôå Ýíáí ðç÷ôü ÷õëü. ÓêåðÜæåôå ìå ìéá âáìâáêåñÞ ðåôóÝôá êáé áöÞíåôå ôç æýìç íá äéðëáóéáóôåß óå üãêï êáé íá öïõóêþóåé. ÌÝóá óôï öïõóêùìÝíï áõôü æõìÜñé ñß÷íåôå ôá ìðá÷áñéêÜ, ôç æÜ÷áñç, ôï áëÜôé, ôï åëáéüëáäï êáé ëßãï ÷ëéáñü íåñü. Áíáìåéãíýåôå ìå ôï ÷Ýñé óáò üëá ôá õëéêÜ êáé ñß÷íåôå óôáäéáêÜ êáé åíáëëÜî ôï êÜèå áëåýñé. Æõìþíåôå ðáñÜëëçëá ìÝ÷ñé íá áñ÷ßóåé íá ó÷çìáôßæåôáé ìéá æýìç ïìïéïãåíÞò êáé ìáëáêÞ, áëëÜ êÜðùò âáñéÜ, åðåéäÞ Ý÷åé ôï êñéèáñÝíéï êáé ôï óéôáñÝíéï áëåýñé.

3/4 êéëïý áëåýñé ëåõêü ìáëáêü ½ êéëü áëåýñé óôáñÝíéï 1 öëéôæ. ôóáã. áëåýñé áðü êñéèÜñé 30 ãñ. íùðÞ ìáãéÜ 1 êïõô. ãëõê. ìÝôñéá ãåìÜôï êýìéíï

èåñìïêñáóßá, íá äéðëáóéáóôåß óå üãêï. Èá óáò ðÜñåé ðåñßðïõ 60-70 ëåðôÜ.

3 êïììáôÜêéá ìáóôß÷á êïðáíéóìÝíç

ëåðôÜ. Ôï ÷ùñßæåôå óå ôñßá êïììÜôéá êáé ðëÜèåôå ìå áõôü ìéêñÝò öñáíôæüëåò.

êñÞôç - êýìáôá ãåýóåùí

1 ½ öëéôæ. ôóáã. êïéíü ðáñèÝíï åëáéüëáäï

ÁäåéÜæåôå ôï æõìÜñé óå Ýíá êáèáñü ìðïë êáé ôï óêåðÜæåôå ìå äýï âáìâáêåñÝò ðåôóÝôåò. Ôï áöÞíåôå óå æåóôü ìÝñïò, ìå óôáèåñÞ ðÜíôá ¼ôáí ôï æõìÜñé äéðëáóéáóôåß óå üãêï, ôï áäåéÜæåôå óå ìéá åëáöñþò áëåõñùìÝíç åðéöÜíåéá êáé ôï îáíáæõìþíåôå ìå ãñÞãïñåò êéíÞóåéò ãéá 4-5

1 êïõô. ãëõê. ãåìÜôï áëÜôé 2 êïõô. óïõð. æÜ÷áñç

Ôéò ôïðïèåôåßôå óå åëáöñþò ëáäùìÝíá ôáøéÜ, ôá ïðïßá âÜæåôå ìÝóá óå öïýñíï ðïõ Ý÷åôå ðñïèåñìÜíåé óôïõò 100 âáèìïýò, ìüëéò ãéá 5 ëåðôÜ. ÁöÞíåôå åêåß ôï øùìß ãéá 25-30 ëåðôÜ, þóôå íá îáíáöïõóêþóåé. ÁìÝóùò ìåôÜ øÞíåôå óôïõò 180 âáèìïýò ãéá 55-60 ëåðôÜ.

Wheat bread

migadero

Mix the yeast into some warm water and add some of the white flour to create a thick paste. Cover with a cotton towel and let the dough double in size and start rising. Add to this risen dough the spices, sugar, salt, olive oil, and a little warm water. Mix all the ingredients using your hands and then gradually add all the types of flour. Meanwhile knead until the dough becomes soft and uniform; however, it should be slightly heavy due to the wheat and barley flour. Empty the dough into a bowl and cover with two cotton towels. Leave it in a warm place at a steady temperature, until it doubles in size. It should take about 60-70 minutes. When the dough has doubled in size empty it onto a slightly floured surface and knead it with quick movements for 4-5 minutes. Divide it into 3 pieces and shape into small loaves. Place the loaves onto slightly oiled oven trays and put them into an oven that was preheated for 5 minutes at 1000oC. Leave the bread in the oven for 25-30 minutes, so that it starts to rise again. Then immediately bake at 180 degrees for another 55-60 minutes.

ÕëéêÜ (2 ìåãÜëåò öñáôæüëåò)

Ingredients (for 2 large loaves) 1 ½ cups extra virgin olive oil 3/4 kilo soft white flour ½ kilo wheat flour 1 cup barley flour 30 grams fresh yeast 1 teaspoon cumin 3 nuggets mastic, crushed 1 teaspoon salt 2 Tablespoons sugar

ÌåëïìáêÜñïíá ôçãáíéïý ÅêôÝëåóç Äéáëýåôå óå Ýíá öëéôæÜíé æåóôü íåñü ôï ðñïæýìé Þ ôç ìáãéÜ. ÐñïóèÝôåôå ôï åëáéüëáäï, ôï ÷õìü ðïñôïêáëéïý, ôçí êáíÝëá, ôç ìáóôß÷á, ôç æÜ÷áñç êáé ôï áëÜôé. Ôá áíáìåéãíýåôå üëá ìáæß ìå ôï ÷Ýñé óáò, ìÝ÷ñé íá ãßíåé Ýíá èïëü ìåßãìá. ÐñïóèÝôåôå óôï ìåßãìá Ýíá öëéôæÜíé ÷ëéáñü íåñü êáé óôç óõíÝ÷åéá áñ÷ßæåôå óéãÜ-óéãÜ íá ðñïóèÝôåôå ôï áëåýñé, åíþ ðáñÜëëçëá ôï äïõëåýåôå ìå ôï ÷Ýñé óáò, ìÝ÷ñé íá áñ÷ßóåé íá åíþíåôáé ìå ôá õãñÜ êáé íá ó÷çìáôßæåôáé ìéá ïìïéïãåíÞò æýìç. Áí åßíáé áðáñáßôçôï, ðñïóèÝôåôå áêüìç ëßãï íåñü Þ ëßãï áëåýñé, þóôå íá åëÝãîåôå ôçí ðõêíüôçôá. Ôï æõìÜñé ðñÝðåé íá åßíáé ôñõöåñü, áëëÜ íá Ý÷åé ôçí ðõêíüôçôá ôçò æýìçò øùìéïý. Ðáóðáëßæåôå ìå ëßãï áëåýñé Ýíá êáèáñü ìðïë êáé âÜæåôå ìÝóá ôï æõìÜñé. ÓêåðÜæåôå ìå âáìâáêåñÞ ðåôóÝôá êáé áöÞíåôå ôï æõìÜñé íá äéðëáóéáóôåß óå üãêï óå æåóôü ìÝñïò (èá ÷ñåéáóôïýí ðåñßðïõ 20-30 ëåðôÜ).

êñÞôç - êýìáôá ãåýóåùí

Êüâåôå ôç æýìç óå ìéêñÜ êïììÜôéá (ðåñßðïõ óôï ìÝãåèïò åíüò ñïäÜêéíïõ). ÐëÜèåôå óå êïñäüíéá ìÞêïõò 10-12 åê., ôá ïðïßá åíþíåôå ó÷çìáôßæïíôáò êïõëïýñéá. Êüâåôå ôá êïñäüíéá ëïîÜ áíÜ 3-4 åê., ôá óêåðÜæåôå ìå ìéá âáìâáêåñÞ ðåôóÝôá, ãéá íá äéðëáóéáóôïýí óå üãêï. Ôçãáíßæåôå óå Üöèïíï åëáéüëáäï, ìÝ÷ñé íá ñïäßóïõí. Ìüëéò ôá âãÜëåôå áðü ôï ôçãÜíé, ôá áðëþíåôå ðÜíù óå áðïññïöçôéêü ÷áñôß êïõæßíáò, íá ôñáâÞîïõí ôï ëÜäé ôïõò. Ìðïñåßôå íá ôá ðáóðáëßóåôå ãýñù-ãýñù ìå Üöèïíç æÜ÷áñç êñõóôáëëéæÝ Þ íá ôá ðåñé÷ýóåôå ìå ðåôéìÝæé Þ íá ôá âïõôÞîåôå áìÝóùò óôï óéñüðé êáé íá ôá ðáóðáëßóåôå ìå óïõóÜìé.

ÕëéêÜ (30 ðåñßðïõ êïììÜôéá) 1 êéëü áëåýñé ìáëáêü 2 êïõô. óïõð. Åëáéüëáäï ×õìü áðü Ýíá ìéêñü ðïñôïêÜëé 1 êïõô. óïõð. ìáãéÜ Þ 2 êïõô. óïõð. ðñïæýìé ½ êïõô. ãëõê. êáíÝëá óêüíç 2 êïììáôÜêéá ìáóôß÷á ðïëôïðïéçìÝíç 1 ½ êïõô. óïõð. æÜ÷áñç ½ êïõô. ãëõê. áëÜôé Åëáéüëáäï ãéá ôï ôçãÜíéóìá Ãéá ôï óéñüðé 2 öëéôæ. ôóáã. æÜ÷áñç 1 öëéôæ. ôóáã. ìÝëé 1 ½ öëéôæ. ôóáã. íåñü Ãéá ôï ðáóðÜëéóìá ÓïõóÜìé ÆÜ÷áñç êñõóôáëéæÝ Þ ðåôéìÝæé

Fried melomakarona Dissolve the yeast or leaven in a cup of warm water. Add the olive oil, orange juice, cinnamon, mastic, sugar and salt. Mix them all together with your hand into an opaque mixture. Add a cup of warm water to the mixture and then slowly add the flour, while mixing with your hand at the same time, until absorbs the liquid and mixes into dough. If necessary, add more water or flour, to desired thickness. The dough must be fluffy but firm, like bread dough should be. Dust with flour and place into a bowl. Cover with a cotton towel and leave in a warm place so that the dough doubles in size (it will take approximately 20-30 minutes). Cut the dough into small pieces (about the size of a peach). Roll into long strips about 10-12 cm long; shape them into rings. "Cut" the strips diagonally every 3-4 cm; cover them with a towel, until they double in size. Fry in plenty of olive oil, until golden. Place them on absorbent paper towels, in order to strain them of excess olive oil. You can garnish them with plenty of crystallised sugar or pour petimezi over them or immediately dip them into the syrup and sprinkle them with sesame.

Ingredients (for app 30 pieces) 1 kilo soft flour 2 Tablespoons olive oil Juice of 1 small orange 1 Tablespoon yeast or 2 Tablespoons leaven ½ teaspoon cinnamon 2 nuggets mastic, powdered 1 ½ Tablespoons sugar ½ teaspoon salt Olive oil for frying For the syrup 2 cups sugar 1 cup honey 1 ½ cups water

For the sprinkling Sesame, crystallised sugar or petimezi (preserved grape juice)

Ãëõêü ðåñãáìüíôï ÅêôÝëåóç Ðáßñíåôå ôá ðåñãáìüíôá êáé ôá ðëÝíåôå êáëÜ. Îýíåôå ôç öëïýäá ôïõò óôïí ôñßöôç ãéá íá öýãåé ç åîùôåñéêÞ ôïõò åðéäåñìßäá. Ôá êüâåôå óå 3 êïììÜôéá êáé ôá îåöëïõäßæåôå. Áðü ôç ìÝóá ìåñéÜ ôçò öëïýäáò áöáéñåßôå üëåò ôéò ßíåò ðïõ Ý÷åé ìÝ÷ñé íá êáèáñßóåé êáëÜ. Ðáßñíåôå ôá

ÕëéêÜ (ãéá 45 êïììÜôéá) 7 ðåñãáìüíôá 1200 ãñ. æÜ÷áñç

îåöëïõäéóìÝíá êïììÜôéá, ôá êüâåôå óå ëùñßäåò ôùí 2 åê., ôá âÜæåôå óå ìåãÜëç êáôóáñüëá Þ ìðïë êáé ôá óêåðÜæåôå ìå íåñü. ÅðåéäÞ åðéðëÝïõí,

Ôï ÷õìü åíüò ëåìïíéïý

âÜëôå Ýíá ðéÜôï áðü ðÜíù ãéá íá ôá êñáôÞóåé ìÝóá óôï íåñü.

1 ½ öëéôæ. ôóáã. íåñü

Ôá ðåñãáìüíôá åßíáé ðïëý ðéêñÜ êáé ãéá íá îåðéêñßóïõí, ðñÝðåé íá áêïëïõèÞóåôå ôçí ðáñáêÜôù äéáäéêáóßá ìÝ÷ñé íá öýãåé ç ðéêñÜäá ôïõò. ÅÜí

Ôï ÷õìü ½ ëåìïíéïý ãéá ôï ôÝëïò

óáò áñÝóåé íá åßíáé ëßãï ðéêñÜ, ôá áöÞíåôå ìßá ìÝñá ëéãüôåñç óôï íåñü. Ôçí ßäéá çìÝñá: Ôá âÜæåôå óôç öùôéÜ êáé ôá áöÞíåôå íá âñÜóïõí ìüíï ãéá 2-3 ëåðôÜ. Ôçí ðñþôç çìÝñá áäåéÜæåôå ôï íåñü, âÜæåôå êáèáñü êáé ôá âñÜæåôå ðÜëé ãéá 2-3 ëåðôÜ. Áêïëïõèåßôå ôçí ßäéá äéáäéêáóßá ìÝ÷ñé êáé ôçí ôÝôáñôç çìÝñá. Ôçí ôåëåõôáßá çìÝñá, áöïý ôá âñÜóåôå ãéá 6-7, ëåðôÜ

êñÞôç - êýìáôá ãåýóåùí

èá ÷ýóåôå ôï íåñü, èá âÜëåôå êáèáñü êáé ôï ÷õìü ôïõ åíüò ëåìïíéïý êáé èá îáíáâñÜóåôå ãéá 10 ëåðôÜ. Ôá êáôåâÜæåôå áðü ôç öùôéÜ êáé áöÞíåôå íá êñõþóïõí åíôåëþò. Ôá óôñáããßæåôå ðïëý êáëÜ. Ôá îáíáâÜæåôå óôçí êáôóáñüëá êáé ðñïóèÝôåôå ôç æÜ÷áñç êáé ôï íåñü. Ôá áöÞíåôå ãéá ìéóÞ þñá ìÝ÷ñé íá êáôåâÜóïõí ôï íåñü ðïõ Ý÷ïõí ïé öëïýäåò. Ôéò îáíáâñÜæåôå êáé ÷áìçëþíåôå ôç öùôéÜ ãéá íá âñÜóïõí ãéá 15 áêüìá ëåðôÜ. Ôçí åðüìåíç çìÝñá ôá îáíáâñÜæåôå, ÷áìçëþíåôå ôç öùôéÜ êáé áöÞíåôå íá óéãïâñÜóïõí ìå ôï êáðÜêé ü÷é ôåëåßùò êëåéóôü. ÅÜí Ý÷åé áöñü, ôïí áöáéñåßôå êáé áíáêáôåýåôå êáôÜ äéáóôÞìáôá ãéá ðåñßðïõ ìßá þñá ìÝ÷ñé íá äÝóåé ôï óéñüðé. Óôï ôÝëïò ðñïóèÝôåôå ôïí õðüëïéðï ÷õìü ëåìïíéïý, áíáêáôåýåôå êáé ôï áöÞíåôå íá êñõþóåé êáëÜ. Ôï ôïðïèåôåßôå óå êáèáñÜ âáæÜêéá ðïõ êëåßíïõí êáëÜ.

Bergamot preserve Wash the bergamots well. Grate them on a cheese grater so as to remove their skin. Cut into 3 pieces and peel. Remove all fibres from the inside of the skins until clean. Take the peeled pieces and cut into 2cm strips, place them into a large pot or bowl and cover with water. Because they float, place a plate on top of them inside the bowl to keep them submerged. Bergamots are very bitter and the following process must be followed to get rid of excessive bitterness. If you like the bitter taste, leave them in water one day less than recommended. On the same day: Bring them to the boil for 2-3 minutes. On the first day empty the water, add fresh water and boil again for 2-3 minutes. Continue the same process until the fourth day. On the last day, after boiling them for 6-7 minutes, empty the water and add fresh water and the juice of 1 lemon and boil again for 10 minutes. Take them off the heat and let them cool down completely. Strain well. Put them back into the pot and add sugar and water. Leave them for half an hour for the peel to get rid of excess liquid. Bring to the boil and lower the temperature; let simmer for 15 minutes. On the next day, boil again, lower the heat and let the preserve simmer with the lid half closed. If froth rises, remove it and stir regularly for about an hour until the syrup thickens. Finally, add the last of the lemon juice, stir and let it cool down completely. Then place into jars that seal well.

Ingredients (for approximately 45 pieces) 7 bergamots 1200gr sugar Juice of 1 lemon 1 ½ cups of water Juice of ½ a lemon

ÁíåâáôÜ êáëéôóïýíéá

êñÞôç - êýìáôá ãåýóåùí

ÅêôÝëåóç Äéáëýåôå ôç ìáãéÜ óå åíÜìéóé öëéôæÜíé ÷ëéáñü íåñü. Ñß÷íåôå óôáäéáêÜ ôï ìéóü áëåýñé Ýùò üôïõ áðïêôÞóåôå ìéá ðïëý ìáëáêÞ æýìç, ç ïðïßá íá êïëëÜåé êÜðùò óôá ÷Ýñéá. ÓêåðÜæåôå ôï æõìÜñé ìå ìéá âáìâáêåñÞ ðåôóÝôá êáé ôï áöÞíåôå óå æåóôü ìÝñïò íá áíÝâåé ãéá 3-4 þñåò. Óå ìéá ëåêÜíç ñß÷íåôå ôç æÜ÷áñç, ôï åëáéüëáäï, ôá áõãÜ êáé ôï ãéáïýñôé êáé ôá äïõëåýåôå ìå ôï ÷Ýñé óáò, ìÝ÷ñé íá åíùèïýí. ÐñïóèÝôåôå êáé ôï áíåâáóìÝíï æõìÜñé áñáéùìÝíï ìå 1 öëéôæ. ôóáã. ÷ëéáñü íåñü. Óôï õðüëïéðï áëåýñé áíáêáôåýåôå ôéò âáíßëéåò êáé ôç ìáóôß÷á óå óêüíç. Ôï ðñïóèÝôåôå êáé áõôü óôï ðáñáðÜíù ìåßãìá êáé æõìþíåôå ðïëý êáëÜ, Ýùò üôïõ ðÜñåôå ìéá æýìç áöñÜôç êáé ìáëáêéÜ, ç ïðïßá äå èá êïëëÜåé óôá ÷Ýñéá óáò. ÓêåðÜæåôå ôç æýìç ìå âáìâáêåñÞ ðåôóÝôá êáé ôçí áöÞíåôå íá äéðëáóéáóôåß óå üãêï. ÅôïéìÜæåôå ôç ãÝìéóç áíáêáôåýïíôáò ôç ìõæÞèñá ìå ôç æÜ÷áñç, ôï ìÝëé, ôï áõãü êáé ôçí êáíÝëá. ×ùñßæåôå ôç æýìç óå ìéêñÜ êïììÜôéá, áíïßãåôå Ýíá ëåðôü öýëëï êáé ìå ìéá óôñïããõëÞ öüñìá äéáìÝôñïõ 5 ðüíôùí ðåñßðïõ êüâåôå äßóêïõò, ôïõò ïðïßïõò ãåìßæåôå ìå ìéá êïõôáëéÜ ôçò óïýðáò ìõæÞèñá. Äéðëþíåôå ôç æýìç êáé áðü ôéò ôÝóóåñéò ìåñéÝò Ýôóé þóôå íá ìç öáßíåôáé êáèüëïõ ç ìõæÞèñá êáé íá ó÷çìáôéóôåß Ýíá ðáñáëëçëüãñáììï, ÁöÞíåôå ôá êáëéôóïýíéá íá áíÝâïõí. ¼ôáí åßíáé Ýôïéìá, ôá ðåñíÜôå ìå ôç âïÞèåéá åíüò ðéíÝëïõ ìå áõãü êáé ðáóðáëßæåôå ìå óïõóÜìé. Ôá øÞíåôå óå ðñïèåñìáóìÝíï öïýñíï, óôïõò 180 âáèìïýò, ìÝ÷ñé íá ñïäßóïõí. ÂÜæåôå ôá øçìÝíá êáëéôóïýíéá óå ìéá ðéáôÝëá ôïðïèåôþíôáò áíÜìåóá ôïõò ëåìïíüöõëëá.

ÕëéêÜ (ãéá 40 êïììÜôéá ðåñßðïõ) 1 1/2 êéëü áëåýñé 1 öëéôæ. ôóáã. åëáéüëáäï 1 öëéôæ. ôóáã. æÜ÷áñç 2 áõãÜ 1 ãéáïýñôé 1 ðñÝæá âáíßëéá 1/2 êïõô. ãëõê. ìáóôß÷á 15 ëåìïíüöõëëá 1 öëéôæ. ôóáã. óïõóÜìé Üóðñï 2 êïõô. óïõð. ìáãéÜ íùðÞ Ãéá ôç ìõæÞèñá 1 êéëü ìõæÞèñá 1 áõãü 2 êïõô. óïõð. æÜ÷áñç 4 êïõô. óïõð. ìÝëé 1 êïõô. ãëõê. êáíÝëá óêüíç

Anevata kalitsounia Dissolve the yeast in a cup and a half of warm water. Gradually add half the flour until you have a very soft dough, which sticks to your hands. Cover the dough with a cotton towel and let it sit in a warm place for 3-4 hours to rise. Pour the sugar into a bowl, along with the olive oil, eggs and yoghurt and knead them with your hands until they are well mixed. Add the risen dough with 1 more cup of warm water. In the rest of the flour mix the vanilla and the powdered mastic. Add it to the dough and knead well, until soft and fluffy; it should not stick to your hands. Cover the dough with a cotton towel and let it double in size. Prepare the filling by mixing the mizithra with the honey, sugar, egg and cinnamon. Divide the dough into small pieces and roll out a thin pastry sheet; using a circular pastry cutter cut 5cm diameter discs of pastry, which you then

Ingredients (for app 40 pieces) 1 ½ kilos flour 1 cup olive oil 1 cup sugar 2 eggs 1 carton of yoghurt A pinch of vanilla ½ teaspoon mastic 15 lemon leaves 1 cup white sesame 2 Tablespoons fresh yeast

fill with a tablespoon of filling. Fold the pastry on all four sides so that no filling is visible to get a rectangular shape. Let the kalitsounia rise. When they are ready, use a brush to wet them with egg and sprinkle them with sesame. Bake them in a preheated oven at 1800 C until golden brown.

Put the kalitsounia on a dish with the lemon leaves separating them.

For the filling 1 kilo mizithra 1 egg 2 Tablespoons sugar 4 Tablespoons honey 1 teaspoon cinnamon

Óáñéêüðéôåò ÅêôÝëåóç Ó' Ýíá ìðïë áäåéÜæåôå ôï áëåýñé. Óôï êÝíôñï ôïõ êÜíåôå ìéá ëáêêïýâá êáé ñß÷íåôå ìÝóá ôï áëÜôé, ôï åëáéüëáäï, ôï ëåìüíé êáé óéãÜ-óéãÜ ôï ÷ëéáñü íåñü. ¼ôáí áñ÷ßóåé ç æýìç íá ãßíåôå ïìïéïãåíÞò, åëÝã÷åôå ôçí ðõêíüôçôÜ ôçò æõìþíïíôáò ìå ôï ÷Ýñé óáò êáé ðñïóèÝôïíôáò áíÜëïãá ëßãï áëåýñé Þ ëßãï íåñü. Ç æýìç ðñÝðåé íá åßíáé ïìïéïãåíÞò áëëÜ êáé ôñõöåñÞ óõíÜìá. ×ùñßæåôå ôç æýìç óå 5 ìéêñÝò ìðÜëåò. Áëåõñþíåôå ìéá ëåßá åðéöÜíåéá êáé áíïßãåôå êÜèå ìßá áð' áõôÝò ôéò ìðÜëåò óå Ýíá öýëëï áñêåôÜ ëåðôü (ü÷é üìùò äéáöáíÝò). Êüâåôå óå óôåíüìáêñåò ëïõñßäåò ðëÜôïõò 7-9 åê. êáé ìÞêïõò ðåñßðïõ 30 åê. Áðëþíåôå ôï ôõñß êáôÜ ìÞêïò ôïõ öýëëïõ áöÞíïíôáò êåíü 3-4 åê. áðü êÜèå Üêñç. Äéðëþíåôå ôéò äýï áðÝíáíôé êáôÜ ìÞêïò Üêñéåò êëåßíïíôáò ôç ìõæÞèñá êáé ó÷çìáôßæïíôáò Ýíá êõëéíäñéêü êïñäüíé. Áñ÷ßæïíôáò áðü ôç ìéá Üêñç ðåñéóôñÝöåôå ôï êïñäüíé êÜðùò ÷áëáñÜ, ìÝ÷ñé íá ó÷çìáôéóôåß Ýíáò Ýëéêáò. Ôçãáíßæåôå ôéò ðßôåò óå Üöèïíï

êñÞôç - êýìáôá ãåýóåùí

åëáéüëáäï ôï ïðïßï ðñÝðåé íá ôéò óêåðÜæåé, þóôå íá öïõóêþóåé ôï æõìÜñé êá íá ãßíåé ôñáãáíü. ÂÜæåôå ôéò ðßôåò åðÜíù óå áðïññïöçôéêü ÷áñôß êïõæßíáò íá ôñáâÞîåé ôï åëáéüëáäü ôïõò. Óåñâßñåôå ôéò ðßôåò ðåñé÷õìÝíåò ìå Üöèïíï ìÝëé.

ÕëéêÜ (ãéá 30 êïììÜôéá) Ãéá ôï öýëëï 1/2 êéëü áëåýñé óêëçñü 1/2 êïõô. ãëõê. áëÜôé 3 êïõô. óïõð. åëáéüëáäï ×õìü áðü ìéóü ëåìüíé 1 - 2 öëéôæ. ôóáã. ÷ëéáñü íåñü Åëáéüëáäï ãéá ôï ôçãÜíéóìá Ãéá ôç ãÝìéóç 1/2 êéëü êáôóéêßóéï ôõñß Ìáëáêü, îéíü ÌÝëé (ãéá ôï óåñâßñéóìá ðñïáéñåôéêÜ)

Sarikopites

pies

Empty the flour into a bowl. Make a hole in the middle and pour the salt, olive oil, lemon and, slowly, the water into it. When the dough has been mixed, check the texture with your hand and add more water or flour, accordingly. The dough must be homogenous and fluffy. Divide the dough into 5 small balls. Dust a flat surface with flour and roll each ball out into a pastry sheet, quite thin, but not transparent.

Ingredients (for 30 pieces) For the pastry

Cut into long thin strips about 7-9cm wide and approximately 30cm long. Spread the cheese along the middle of the pastry leaving a margin of 3-

½ kilo hard flour

4cm on each side. Fold the two sides over the filling in the middle creating a "roll".

½ teaspoon salt

Starting from one end coil the roll loosely like a rope. Fry the pies in plenty of olive oil, enough to cover them, so that the dough rises and becomes crunchy. Put the pies on absorbent paper to drain excess oil. Serve the pies covered in honey.

3 Tablespoons olive oil Juice of half a lemon 1-2 cups warm water Olive oil for frying For the filling ½ kilo of sour goat cheese Honey (optional)

êñÞôç - êýìáôá ãåýóåùí

Gastronomic Glossary of Crete

ïíïìÜæåôáé áíèüôõñï. ¼ôáí îåñáèåß êáé óêëçñýíåé ëßãï, îýíåôáé åðÜíù áðü ôá âñáóìÝíá óå æùìü êñÝáôïò ìáêáñüíéá.

flavour and it is called anthotyro. When it dries up and hardens a bit, it is grated over spaghetti that has been boiled in meat broths.

ÎéíïìõæÞèñá Åßíáé Ýíá ìáëáêü ôõñß, ìå áñêåôÜ îéíÞ ãåýóç êáé áëïéöþäç Þ êïêêþäç õöÞ, ðïõ ÷ñçóéìïðïéåßôáé êõñßùò óôçí ðáñáóêåõÞ ôçò óáñéêüðéôáò êáé ôùí êáëéôóïõíéþí.

Xinomizithra (sour mizithra) This is a soft cheese with quite a tart flavour, and a creamy or grainy texture; it is mainly used to fill sarikopita or kalitsounia.

Áíôéêñéóôü ºóùò ï ðéï "ðñùôüãïíïò" êáé ðáñÜëëçëá íüóôéìïò ôñüðïò øçóßìáôïò ôïõ êñÝáôïò. ÌåãÜëá êïììÜôéá êñÝáôïò óõíÞèùò áðü áñíß Þ êáôóßêé óôåñåþíïíôáé óå âÝñãåò ãýñù áðü ìéá ìåãÜëç öùôéÜ. Ç óÜñêá ôïõ êñÝáôïò óéãïøÞíåôáé ãéá 4-5 þñåò ìüíï ìå ôç èåñìüôçôá ôçò öëüãáò.

Antikristo (facing each other) Perhaps the most "primitive" yet tasty way to cook meat. Large pieces of meat, usually lamb or kid, are fixed to thin branches/sticks around a large fire. The meat is slowly cooked by the heat of the flames for 4-5 hours.

ÎåñïôÞãáíá ËåðôÝò ëïõñßäåò æýìçò ðïõ ôõëßãïíôáé êáèþò ôçãáíßæïíôáé óå Üöèïíï åëáéüëáäï óå ó÷Þìá óðåßñáò. Óåñâßñïíôáé ìåëùìÝíåò êáé ðáóðáëéóìÝíåò ìå óïõóÜìé.

Xerotigana Thin strips of dough which are wrapped into a spiral shape and fried in plenty of olive oil. They are served in honey and sprinkled with sesame.

ÎïìðëéáóôÝò ãáìïêïõëïýñåò ÌéêñÜ Ýñãá ôÝ÷íçò, ôá êïõëïýñéá áõôÜ öôéÜ÷íïíôáé áðü Ýìðåéñåò ãõíáßêåò êáé óôïëßæïíôáé ìå ìéêñÜ ëïõëïýäéá, öýëëá, äÝíäñá, áíèñþðéíåò öéãïýñåò, üëá öôéáãìÝíá áðü æýìç.

Xobliastes gamokouloures (decorated wedding loaves) Small works of art, these bread loaves are made by experienced women and decorated with small flowers, leaves, trees and human figures, all made out of dough.

Ïöôü ÊñÝáò áðü ÷ñïíéÜñéêï êõñßùò áñíß (æõãïýñé) Þ êáôóßêé ôï ïðïßï, áöïý áëáôéóôåß êáëÜ, øÞíåôáé óêÝôï Þ ðÜíù óå êëßìáôá óå êëåéóôïýò îõëüöïõñíïõò.

Ofto (roast) Meat from one-year-old animals, zygouri (mainly sheep) or goat, which, after well seasoned with salt, and roasted as is or on vine shoots in a wood burning stone oven.

Áíùðïëßôéêï ðáîéìÜäé Åîáéñåôéêü çìßãëõêï ðáîéìÜäé ôï ïðïßï æõìþíåôáé ìüíï óôçí Áíþðïëç Óöáêßùí êáé óôï Áóêýöïõ. Ôçí éäéáéôåñüôçôá óôç ãåýóç ôïõ ôçí êÜíåé ï Üöèïíïò ôñéììÝíïò êüëéáíäñïò.

Anopolitiko paksimadi (Uptown rusk) An excellent semi-sweet rusk which is made only in Anopoli (Upper Town) of Sfakia and in Askyfo. The unique taste is due to the generous amounts of grated coriander it is flavoured with.

ÁðÜêé Êáðíéóôü ÷ïéñéíü øáñïíÝöñé ìå ðïëý ôñõöåñü êñÝáò, ôñþãåôáé ùìü, ùò ìåæÝò, Þ ãßíåôáé ùñáßá ïìåëÝôá ìáæß ìå ÷üñôá.

Apaki Smoked pork griskin, very tender, eaten uncooked as a meze (appetizer), or can be used with wild greens to make a tasty omelette.

ÅðôÜæõìá ÐáîéìÜäéá ðïõ ç âÜóç ôïõò åßíáé Ýíá åßäïò ðñïæõìéïý ðïõ ãßíåôáé áðü êïíéïñôïðïéçìÝíï ñåâßèé. ÐáñáóêåõÜæïíôáé ìüíï óôï ÇñÜêëåéï, ôïí ¢ãéï Íéêüëáï êáé ôç Óçôåßá.

Eptazyma (rusks) Rusks made with leaven made from ground chick peas. Only made in Irakleion, Agios Nikolaos and Sitia.

Ðáôïýäá Ãëõêü ôçò áíáôïëéêÞò ÊñÞôçò ìå ôñáãáíÜ ðáîéìáäÜêéá ãåìéóôÜ ìå Ýíá ìåßãìá áðü áëåóìÝíç óôáößäá, áìýãäáëï êáé ôñßììá ðïñôïêáëéïý.

Patouda A dessert of Eastern Crete made with crunchy little rusks filled with a mixture of ground raisins, almonds, and orange zest.

Êáëéôóïýíéá Ôá êáëéôóïýíéá óôç Óçôåßá, óôï ÇñÜêëåéï êáé óôï ÑÝèõìíï ãßíïíôáé ìå ãëõêéÜ ìõæÞèñá (ìáëáêü ôõñß) Þ ìå áíÜìéîÞ ôçò ìå îéíÞ. ¸÷ïõí Üëëïôå ãëõêéÜ êáé Üëëïôå õðüîéíç ãåýóç. Ôï ó÷Þìá ôïõò ìðïñåß íá ìïéÜæåé ìå ëý÷íï, ïðüôå ïíïìÜæïíôáé ëõ÷íáñÜêéá, Þ ìå ôñßãùíï (óõíÞèùò åßíáé ôá áíåâáôÜ) êáé íá èõìßæïõí äéðëùìÝíï ìáíôßëé. Óôá ×áíéÜ ôá êáëéôóïýíéá åßíáé áëìõñÜ êáé ãßíïíôáé ìå ÷üñôá Þ öñÝóêá êñåììýäéá Þ ìå Ýíá ìåßãìá ôõñéþí êáé Üöèïíï äõüóìï.

Kalitsounia Kalitsounia in Setia, Irakleion and Rethymno are made with sweet mizithra (soft cheese) or with a mixture of sweet and sour mizithra. They are either sweet or slightly sour. They may be shaped like small oil-lanterns and are then called lychnarakia (little lanterns), or into triangles (usually the case with anevata) and look like folded handkerchiefs. In Chania, kalitsounia are savoury: they are made with wild greens or spring onions or a mixture of cheeses and plenty of spearmint.

Ðçêñüãáëï ×áíßùí Ìáëáêü ôõñß ìå êñåìþäç õöÞ êáé õðüîéíç, äñïóåñÞ ãåýóç. ÐáñÜãåôáé áðïêëåéóôéêÜ óôï íïìü ×áíßùí êáé åßíáé ôï êýñéï óõóôáôéêü ôçò êñåáôüôïõñôáò êáé ôïõ ìðïõñåêéïý.

Chania Pikrogalo (Sour milk) Slightly sour soft cheese with creamy texture and a fresh flavour. It is made exclusively in the Prefecture of Chania; it is the main ingredient in kreatotourta (meatcake) and boureki.

ÊáñôåñÜêé Ìåßãìá áöåøÞìáôïò ðïõ ðåñéÝ÷åé 7-10 äéáöïñåôéêÜ âüôáíá: äßêôáìï, öáóêüìçëï, öëéóêïýíé, äõüóìï, èñïýìðé, èõìÜñé, ÷áìïìÞëé.

Karteraki A mixed infusion made with 7-10 different herbs: dittany, sage, pennyroyal, spearmint, savory, thyme, and chamomile.

ÑáêÞ ¸íá ðïôü îå÷ùñéóôü, ãåìÜôï êáé ðëçèùñéêü, ðïõ ãåííéÝôáé ìÝóá áðü ôá áðïìåéíÜñéá ôùí óôáöõëéþí. Ôï ðïôü áõôü ðåñéÝ÷åé äéðëÜóéá Þ ôñéðëÜóéá ðïóüôçôá ïéíïðíåýìáôïò áðü ü,ôé ôï êñáóß (20-30 % âáèìïýò). ÌÜëéóôá äõíáôüôåñç ñáêÞ åßíáé áõôÞ ðïõ ðáñÜãåôáé ôá ðñþôá 10-15 ëåðôÜ ôçò êÜèå êáæáíéÜò êáé ëÝãåôáé ðñùôüñáêç.

Raki A unique drink, full and rambunctious, which is made from the leftovers of grapes. This spirit contains double or triple the quantity of alcohol than wine (20%-30%). In fact, the strongest raki is that produced in the first 10-15 minutes of the kazania (distillation) and it is called protoraki (first raki).

Êåöáëïôýñé Óêëçñü, öôéáãìÝíï áðïêëåéóôéêÜ ìå ðñüâåéï ãÜëá, ìå åîáéñåôéêÜ ðéêÜíôéêç ãåýóç. Áí ç ùñßìáíóç Ý÷åé ãßíåé óôá ìéôÜôá, øçëÜ óôá âïõíÜ, ôüôå ïíïìÜæåôáé ôõñß ôçò ôñýðáò.

Kefalotyri Hard cheese, made exclusively from sheep's milk, with an exceptionally spicy flavour. If the aging process has taken place in the mitata (shepherds' "den") high on the mountains, then it is called tyri tis trypas (cheese of the hole).

Óáñéêüðéôåò ÔçãáíéôÝò ðßôåò óå ó÷Þìá óðåßñáò ãåìéóôÝò ìå îéíÞ ìõæÞèñá êáé óåñâéñéóìÝíåò ìå ìÝëé. ÐÞñáí ôï üíïìÜ ôïõò áðü ôï ÷áñáêôçñéóôéêü êñçôéêü ìáíôßëé ðïõ öïñéÝôáé óôï êåöÜëé êáé ïíïìÜæåôáé óáñßêé.

Sarikopita Fried spiral shaped pies filled with sour mizithra and served with honey. They have taken their name from the characteristic Cretan handkerchief that is worn on the head and is known as a sariki.

ÊïõêïõâÜãéá Ôï Üëëï üíïìá ôïõ äéÜóçìïõ êñçôéêïý íôÜêïõ. Êñßèéíï óôñïããõëü ðáîéìÜäé ìïõóêåìÝíï êáé óåñâéñéóìÝíï ìå åëáéüëáäï, ôñéììÝíç íôïìÜôá êáé ëßãç öÝôá Þ îéíïìõæÞèñá áðü ðÜíù.

Koukouvaya (Owl) The other name of the renowned Cretan dakos. A circular barley rusk, soaked in water and served with olive oil, grated tomato and a little feta or sour mizithra sprinkled on top.

ÓêÜñïé, ôá øÜñéá ôïõ êñçôéêïý ðåëÜãïõò Ãíùóôüôåñï åßäïò óôçí ÅëëÜäá åßíáé ï óêÜñïò ï êñçôéêüò. Ôñþãåôáé øçôüò ìáæß ìå ôá åíôüóèéÜ ôïõ, åöüóïí Ý÷åé øáñåõôåß íùñßò ôï ðñùß, Þ ìå íôïìÜôá óôçí êáôóáñüëá.

Skari, the fish of the Cretan sea The most widely known species in Greece is the Cretan skaros (Euscarus Cretensis). It is grilled with its entrails, if it has been fished early in the morning, or cooked in a pot with tomato sauce.

ÌáëÜêá ÓõìðáãÝò áëëÜ ìáëáêü ôõñß ðïõ ìïéÜæåé ðïëý ìå ôçí éôáëéêÞ ìïôóáñÝëá. ¸÷åé ïõäÝôåñç ãëõêéÜ ãåýóç êáé åëáóôéêÞ õöÞ êáé öôéÜ÷íåôáé áðïêëåéóôéêÜ êáé ìüíï ôçí Üíïéîç.

Malaka A solid but soft cheese that is very similar to Italian mozzarella. It has a neutral sweet taste and rubbery texture and it is made exclusively during Spring.

ÓôÜêá Áëïéöþäåò ôõñß, áðáëü óå ãåýóç, ðïõ ðáñáóêåõÜæåôáé áðü ôçí ôóßðá, äçëáäÞ ôïí áíèü ôïõ ãÜëáêôïò. ÊáôÜ ôçí ðáñáóêåõÞ ôïõ, ó÷çìáôßæåôáé ìéá õðïêßôñéíç êñÝìá êáé ãýñù áðü áõôÞ ôï âïýôõñï. Ç êñÝìá ôñþãåôáé æåóôÞ åðÜíù óå øùìß åíþ ôï óôáêïâïýôõñï ÷ñçóéìïðïéåßôáé óôç ìáãåéñéêÞ êõñßùò óå ðéëÜöéá êáé ôçãáíçôÜ áõãÜ.

Staka A creamy cheese with a soft flavour, which is made with the tsipa, which is the skim of the milk. During its production a slightly yellow cream is formed, surrounded by butter. The cream is eaten warm on bread, while stakovoutiro (staka butter), is used in cooking, mainly in pilaf dishes or for frying eggs.

Ìåíïýæåò ÌïéÜæåé ðïëý ìå áõôü ðïõ ïíïìÜæïõìå óôçí õðüëïéðç ÅëëÜäá êïêïñÝôóé, ìüíï ðïõ ãßíåôáé óå ðïëý ìéêñÝò óïýâëåò ôùí 20-30 åê. êáé åßíáé ëßãï ðéï ÷ïíäñü.

Menouzes It is very similar to what, in the rest of Greece, is called kokoretsi (entrails barbecued on a spit), only this is made on very small spits, 20-30cm long, and it is a little thicker.

ÔóáêéóôÝò (åëéÝò) ÐñÜóéíåò ìåóáßïõ ìåãÝèïõò, Üãïõñåò åëéÝò ôùí ïðïßùí ç óÜñêá "ôóáêßæåôáé" óõíÞèùò ìå ìéá ðÝôñá Þ ìå ìåôáëëéêü áíôéêåßìåíï. Äéáôçñïýíôáé óôï íåñü ìáæß ìå ÷õìü áðü ëåìüíéá Þ íåñÜíôæéá.

Tsakistes (broken olives) Medium, green, unripe olives whose flesh is "broken", usually using a stone or a metal object. They are kept in water mixed with lemon or Seville orange juice.

ÌðïõñÝêé Åßíáé Ýíá åßäïò áëìõñÞò ðßôáò ðïõ óõíáíôÜìå ìüíï óôá ×áíéÜ êáé áðïôåëåßôáé óõíÞèùò áðü ôñéììÝíá êïëïêýèéá, ðáôÜôá, îéíïìõæÞèñá Þ ðçêôüãáëï êáé äõüóìï.

Boureki It is a type of salty pie which we is only found in Chania; it is usually filled with grated courgettes, potatoes, sour mizithra or pichtogalo(thickened milk), and spearmint.

ÌõæÞèñá Þ áíèüôõñï Åßíáé Ýíá êáôÜëåõêï ìáëáêü êáé ãëõêü ôõñß ìå áñêåôÜ ëéðáñÜ. ÐáñáóêåõÜæåôáé áðü ôõñüãáëá ðñüâåéï Þ êáôóéêßóéï Þ ìå áíÜìéîç ôùí äýï. Êáôáíáëþíåôáé ùò åðéôñáðÝæéï ôõñß Þ óåñâßñåôáé ìå ìÝëé êáé îçñïýò êáñðïýò. ¼ôáí áëáôéóèåß åîùôåñéêÜ êáé ìåßíåé íá ùñéìÜóåé óôïí áÝñá, óêëçñáßíåé, áðïêôÜ ðéðåñÜôç êáé óõìðõêíùìÝíç ãåýóç êáé

Mizithra or Anthotyro This is a white, soft and sweet cheese with quite a high fat content. It is made with sheep's or goat's milk or a mixture of the two. It is served as an accompaniment to the main meal or with honey and dried fruit and nuts. When its exterior layer is salted and it is left to age while breathing, it hardens, takes on a peppery and condensed

ÔóéëáäéÜ Åßíáé áõôü ðïõ üëïé ãíùñßæïõìå ùò ðç÷ôÞ. ÊïììÜôéá áðü ÷ïéñéíü êñÝáò (êåöÜëé êáé ðüäéá) óéãïâñÜæïõí áöÞíïíôáò Ýíá æùìü ðç÷ôü óáí æåëáôßíá. Êáñõêåýïíôáé ìå êýìéíï, ÷õìü áðü íåñÜíôæé, öýëëá äÜöíçò êáé êõñßùò êáôáíáëþíïíôáé ùò ÷ñéóôïõãåííéÜôéêïò ìåæÝò.

Tsiladia This is what is known as pichti in other parts of Greece. Pieces of pork (head and trotters) are simmered to make a thick, jelly-like broth. It is spiced with cumin, Seville orange juice, bay leaves and mainly consumed as a Christmas appetizer.

Ôõñïæïýëé ÓõíÞèùò ðñüêåéôáé ãéá ìéêñÞò ïéêéáêÞò ðáñáãùãÞò ôõñß ìå ðñþôç ýëç ôï êáôóéêßóéï ãÜëá. ¸÷åé çìßóêëçñç õöÞ êáé ðïëý åõ÷Üñéóôç ãåýóç.

Tyrozouli This is usually a small domestically produced cheese made from goat's milk. It is semi-hard and has a very pleasant taste.

crete - waves of f lavour

Ãáóôñïíïìéêü ëåîéêü ÊñÞôçò

ÊõêëÜäåò Ï ôüðïò Ôá íçóéÜ ôùí ÊõêëÜäùí, äéÜóðáñôá óå ìéá èáëÜóóéá Ýêôáóç ðåñßðïõ 8.000 ô. ÷ëì. óôï êÝíôñï ôïõ Áéãáßïõ åßíáé Ýíá óýìðëåãìá 56 ìéêñþí êáé ìåãÜëùí íçóéþí, äçìéïýñãçìá çöáéóôåéïãåíþí åêñÞîåùí, ìå éäéüìïñöï ôïðßï, Üãñéá êáé åðéâëçôéêÞ ïìïñöéÜ, îå÷ùñéóôÞ áñ÷éôåêôïíéêÞ, ðëïýóéï ðïëéôéóìü, Þèç êáé Ýèéìá, áôÝëåéùôåò öõóéêÝò ïìïñöéÝò êáé áîÝ÷áóôåò ãáóôñïíïìéêÝò áðïëáýóåéò ðïõ ìáãåýïõí êÜèå ôáîéäéþôç. Óýìöùíá ìå ôç ìõèïëïãßá, ôï üíïìÜ ôïõò ðÞñáí áðü ôéò ïìþíõìåò Íýìöåò ðïõ åîüñãéóáí ôï èåü Ðïóåéäþíá êáé ôéò ìåôáìüñöùóå óå âñÜÞ åðåéäÞ êõêëþíïõí óå Ýíá íïçôü êýêëï ôç ÄÞëï, ôï éåñü íçóß ôçò áñ÷áéüôçôáò, ôüðï ëáôñåßáò ôïõ Áðüëëùíá. ÍçóéÜ ìå ðïëõôÜñá÷ç éóôïñßá, êáèþò óôï ðÝñáóìá ôïõ ÷ñüíïõ áðïôÝëåóáí ôï ìÞëï ôçò Ýñéäïò äéáöüñùí åðéäñïìÝùí ðïõ êáôÜ êáéñïýò êáôÝâáéíáí óôç Ìåóüãåéï áðü ôï âïññÜ áóêþíôáò åðéññïÝò óôïí ðïëéôéóìü, ôçí áñ÷éôåêôïíéêÞ áëëÜ êáé ôç ìáãåéñéêÞ ðáñÜäïóç ôùí íçóéþí. ÓðåóéáëéôÝ üðùò ç ôóéëáäéÜ (ðç÷ôÞ áðü øÜñé Þ ÷ïéñéíü) êáé ôá ìáôóÜôá áðïðíÝïõí ìéá éôáëéêÞ áýñá, áëëÜ ïé ñßæåò ôïõò åßíáé áñ÷áßåò. Ç åãêáôÜóôáóç ôùí êáèïëéêþí ðëçèõóìþí Ýöåñå óôá íçóéÜ äõôéêüôñïðåò êáëëéÝñãåéåò áëëÜ êáé ôçí åêôñïöÞ ôçò áãåëÜäáò, åíþ ïé Âåíåôïß åéóÞãáãáí ôç óõóôçìáôéêÞ åêôñïöÞ ôùí ðåñéóôåñéþí, ðñÜãìá ðïõ ïäÞãçóå óôçí êáôáóêåõÞ áñéóôïõñãçìáôéêþí êôéóìÜôùí - ôùí ðåñéóôåñéþíùí, óôçí ÔÞíï áëëÜ êáé óå Üëëá íçóéÜ ôùí ÊõêëÜäùí. ×éþôåò ðñüóöõãåò óôç Óýñï åéóÞãáãáí ôçí ôå÷íéêÞ ðáñáóêåõÞò ëïõêïõìéþí, ç ïðïßá åîåëß÷èçêå áðü ôïõò óõñéáíïýò ôå÷íßôåò þóôå óÞìåñá ôï óõñéáíü ëïõêïýìé íá åßíáé ðåñéæÞôçôï.. ÁíÜìåóá óôçí çðåéñùôéêÞ ÅëëÜäá, ôçí ÁöñéêÞ êáé ôçí Áóßá, ôá íçóéÜ áõôÜ áðïôÝëåóáí ãÝöõñá ãéá ôçí áíÜðôõîç ôïõ åìðïñßïõ êáé ôçò íáõ-

cyclades - waves of f lavour

÷ïõò. ÊáôÜ ìéá Üëëç õðüèåóç, ïíïìÜóôçêáí Ýôóé áðü ôç ëÝîç "êýêëïò" ëüãù ôùí ïñìçôéêþí áíÝìùí ðïõ áíÜãêáæáí ôá ðëïßá íá ðåñéóôñÝöïíôáé,

ôéëßáò êáé ãéá ôçí åîÜðëùóç ôïõ ðïëéôéóìïý. Óôç äéÜñêåéá ôçò 4çò ð.×. ÷éëéåôßáò áíÝðôõîáí ôïí ðåñßöçìï Êõêëáäéêü ðïëéôéóìü, ðïõ áêôéíïâüëçóå óôï ÷þñï ôïõ Áéãáßïõ. ÐáñáäïóéáêÝò ôÝ÷íåò ìå ìáêñü÷ñïíç éóôïñßá êáé ðïëëÜ åñãáóôÞñéá, êáëáèïðëåêôéêÞò, õöáíôéêÞò, êåñáìéêÞò, äßíïõí ôç äéêÞ ôïõò óõìâïëÞ óôï ëáúêü ðïëéôéóìü áëëÜ êáé ðëÞèïò ðñïúüíôùí ðïõ ìðïñåß êáíåßò íá ðñïìçèåõôåß óå üëá ôá íçóéÜ.

Cyclades The Land The Cyclades islands are spread over an 8,000 sq/km sea area in the middle of the Aegean; they are a complex of 56 small and large islands, the result of volcanic eruptions, singularly scenic, with wild and imposing beauty, distinctive architecture; they are rich in culture, heritage and tradition, of exquisite natural beauty and offer unforgettable gastronomic pleasures that enchant all visitors. According to mythology, the Islands received their name from the Nymphs of the same name who enraged Poseidon, the God of the Sea, winds that forced ships to or sail round and round or because they form a circle around Delos, the holy island of Antiquity, a place where Apollo was worshipped. These islands have a turbulent past, as over time they were a point of interest for various raiders who would every so often come down to the Mediterranean from the north, influencing culture, architecture, and the islands’ culinary traditions. Specialties such as tsiladia (fish or pork jelly-like dish) and matsata might echo Italian flavours, but have ancient roots. The settling of Catholic populations brought to the islands western crop customs as well as cow-raising, while the Venetians introduced the systematic breeding of pigeons, which led to the construction of masterpieces such as the pigeon houses on Tinos and other islands. Chios refugees who arrived at Syros imported the technique for making Turkish delight, which was developed by the residents of Syros into what is at present the highly sought after Syros delicacy (loukoumi).

cyclades - waves of f lavour

who turned the nymphs into rocks. According to another theory, they got this name from the word “circle” (cyclos) due to the driving

Standing in between mainland Greece, Africa and Asia, these islands were a bridge for the development of commerce and shipping and for the dissemination of culture. During the 4th millennium B.C. they developed the renowned Cycladic civilization, which radiated throughout the Aegean. Traditional arts with a long history and many workshops for basket weaving, textiles, and ceramics provided their own contribution to folk culture as well as a plethora of products one can find on all islands.

Ç ãåùìïñöïëïãßá ôùí íçóéþí, óå óõíäõáóìü ìå ôï êëßìá,

The geomorphology of the islands, in combination with their cli-

ðñïóäéüñéóáí ôç ìïñöÞ ôùí ÷ùñáöéþí êáé ôéò áó÷ïëßåò ôùí íôü-

mate, defined the form of the farmland and the occupations of local

ðéùí. Ôá áðüôïìá, îåñÜ êáé Üíõäñá åäÜöç Ýðñåðå íá ìåôáôñáðïýí

people. The rough, dry and arid soil had to be transformed into

óå êáëëéåñãÞóéìç ãç ãéá íá ôñáöåß ç ïéêïãÝíåéá. ¸ôóé ðñïÝêõøå ôï

arable land in order to feed local families. This brought about the sin-

éäéáßôåñï ôïðßï áðü áíáâáèìßäåò (Þ áëëéþò "óêÜëåò" Þ "ôñÜöïé", ü-

gular scenery with its ‘stepped’ terrain (also known as “stairs” or

ðùò ôéò ïíïìÜæïõí ïé íôüðéïé). Ìå ôç ìÝèïäï áõôÞ, ãíùóôÞ Þäç áðü ôïí 4ï ð.×. áéþíá, ïé áðüôïìåò ðëáãéÝò ìåôáôñÝðïíôáé óå åðßðå-

“trafi”, as called by the locals). This technique, which was already known in the 4th century B.C., turned the sharp mountain sides into

äï Ýäáöïò, ôï ÷þìá óõãêñáôåßôáé êáé äåí ðáñáóýñåôáé áðü ôç âñï-

small pieces of flat land; the soil was retained and not washed away

÷Þ êáé ïé êáëëéÝñãåéåò öõôåýïíôáé óôç ìÝóá ìåñéÜ ôçò "óêÜëáò" ãéá

by rain; the produce is planted on the inside of the steps in order to

íá ðñïóôáôåõôïýí áðü ôïõò âïñéÜäåò áëëÜ êáé ãéá íá óõãêñáôçèåß

protect them from the strong northern winds and to retain moisture.

ç õãñáóßá. Ôï Ýäáöïò êáé ôï êëßìá åõíüçóáí ôéò äåíäñïêáëëéÝñ-

The land and climate favoured tree cultivation, mainly olive trees,

ãåéåò ìå êýñéá ôçí êáëëéÝñãåéá ôçò åëéÜò, ðïõ áíáðôýóóåôáé áêüìç

which grow even on barren land, and grapevines, which grow every-

êáé óå Üãïíá åäÜöç, êáé ôïõ áìðåëéïý, ðïõ åõäïêéìåß ðáíôïý.

where.

Ôá îåñÜ êáé âñá÷þäç åäÜöç ôùí íçóéþí êáé ïé ðåñéïñéóìÝíåò

The dry rocky terrain of the islands and the limited raw materi-

ðñþôåò ýëåò ðïõ ðáñáìÝíïõí ó÷åäüí ßäéåò áðü ôçí áñ÷áéüôçôá

als - which have remained the same almost since antiquity (barley,

(êñéèÜñé, óéôÜñé, Üíõäñá æáñæáâáôéêÜ, ÷üñôá ôïõ âïõíïý, üóðñéá),

wheat, arid vegetables, wild mountain greens, pulses) - have shaped

äéáìüñöùóáí ôçí êõêëáäßôéêç êïõæßíá. Ç öáíôáóßá êáé ç åöåõñåôé-

Cycladic cuisine. The imagination and ingenuity of women led to the

êüôçôá ôùí ãõíáéêþí Þôáí áíáãêáßá ðñïêåéìÝíïõ íá äçìéïõñãÞóïõí

creation of different flavours and provided variety at the daily table

äéáöïñåôéêÝò ãåýóåéò êáé ðïéêéëßá óôï êáèçìåñéíü ôñáðÝæé ìå ôá ëé-

using the few products provided by Cycladic land.

ãïóôÜ ðñïúüíôá ôçò êõêëáäßôéêçò ãçò.

Thus, they used the wild greens and aromatic herbs that grow in

¸ôóé ÷ñçóéìïðïßçóáí ôá Üãñéá ÷üñôá êáé ôá áñùìáôéêÜ öõôÜ

abundance on the barren land and harmoniously combined them

ðïõ öýïíôáé Üöèïíá óôá Üãïíá åäÜöç êáé ôá ðÜíôñåøáí áñìïíéêÜ

with meat and fish. This was how the renowned pseftokeftedes (fried

ìå ôï êñÝáò êáé ôï øÜñé. Íá ðþò ðñïÝêõøáí ïé ðåñéâüçôïé øåõôï-

fake meatballs, i.e. ‘meatballs’ made with wild greens rather than

êåöôÝäåò (êåöôÝäåò ìå ÷ïñôáñéêÜ), ëá÷áíéêÜ, üóðñéá êáé ü,ôé Üëëï

mince) came about, using vegetables, pulses and anything one could

õëéêü ìðïñåß êáíåßò íá öáíôáóôåß. Ìå ôá ñåâßèéá öôéÜ÷íåôáé óïýðá,

think of. Chick peas are used in soup, but if they are ground with

áí üìùò áëåóôïýí ìáæß ìå êñåììýäé êáé ìõñùäéêÜ èá ãßíïõí ñåâé-

onions and herbs they turn into revithokeftedes (falafel), while, if they

èïêåöôÝäåò, åíþ áí áíáêáôåõôïýí ìå ôá÷ßíé, èá ãßíïõí ñåâéèïóáëÜ-

are mixed with sesame pulp, they become revithosalata (humus), with

ôá ìå åðéññïÝò áðü ôçí ÁíáôïëéêÞ Ìåóüãåéï. Óôç ÍÜîï ôçãáíßæï-

influences from Eastern Mediterranean. On Naxos they fry squash

íôáé ïé öÝôåò êïëïêýèáò ìå êñåììýäéá êáé ãßíïíôáé ïìåëÝôá ÷ùñßò

slices with onion and make eggless omelettes, while kolokythopastit-

áõãÜ, åíþ ç êïëïêõèïðáóôßôóá óôçí ÁíÜöç ôçãáíßæåôáé ìå ôç óÜñ-

sa (squash pulp) on Anafi is mixed with spices and fried like meat-

êá ôçò êáé ìå ìðá÷áñéêÜ êáé ãßíåôáé êåöôåäÜêéá. Ôçí ôéìçôéêÞ ôïõò å-

balls. Pies are honoured here with various types of filling.

äþ Ý÷ïõí ïé ðßôåò ìå ëïãÞò-ëïãÞò ãåìßäéá.

100

Nature on your... plate

Nothing is wasted in the Cyclades. Even roses are turned into

Óôéò ÊõêëÜäåò ôßðïôá äåí ðÜåé ÷áìÝíï. Áêüìç êáé ôá ôñéáíôÜ-

‘rodozahari’ and are used in every batch of loukoumi, while caper

öõëëá ãßíïíôáé ñïäïæÜ÷áñç êáé ÷ñçóéìïðïéïýíôáé óå êÜèå êáæáíéÜ

leaves are prepared with vinegar and are excellent accompaniments

ëïõêïõìéïý, åíþ ôá êáðáñüöõëëá ãßíïíôáé îéäÜôá êáé óõíïäåýïõí å-

to various dishes.

îáéñåôéêÜ äéÜöïñá ðéÜôá.

Ôá áóâåóôïëéèéêÜ åäÜöç åõíüçóáí êáé ôçí êáëëéÝñãåéá ôçò áìõ-

The limy soil favoured the growth of almond trees and this is

ãäáëéÜò êáé Ýôóé ôá ÊõêëáäïíÞóéá åßíáé óÞìåñá îáêïõóôÜ ãéá ôá ðå-

why the Cycladic islands are famous for their almond sweets (marzi-

íôáíüóôéìá áìõãäáëùôÜ, åíþ áðü ôïí ðéêñü êáñðü ôïõò ðáßñíåé îå-

pan), while their bitter fruit gives a unique aroma to soumada, the

÷ùñéóôü Üñùìá ç ãáìÞëéá óïõìÜäá. Åðßóçò ôá ðïñôïêáëß íçìáôßäéá

wedding drink. Also, the orange-colourd stamens of wild crocus (saf-

ôïõ Üãñéïõ êñüêïõ, ðïõ óêÜíå ìýôç ìå ôéò ðñþôåò âñï÷Ýò ôïõ öèé-

fron), which bloom after the first autumn rains on the slopes of Anafi,

íïðþñïõ óôéò ðëáãéÝò ôçò ÁíÜöçò áñùìáôßæïõí ôá óáõñßäéá êáé ôá

give their aroma to savridia and Easter sweet breads on Santorini,

ðáó÷áëéÜôéêá ôóïõñÝêéá óôç Óáíôïñßíç, åíþ ç êÜðáñç, ôï ìéêñïóêï-

while capers, these tiny green peas born of dry earth, hang on the

ðéêü ðñÜóéíï ìðéæÝëé ðïõ ãåííÜ ç îåñÞ ãç, êñÝìåôáé óôá íïôéóìÝíá

rocks sprayed by the waves and give a singular flavour to any dish.

áðü ôç èÜëáóóá âñÜ÷éá êáé äßíåé îå÷ùñéóôÞ ãåýóç óå êÜèå öáãçôü.

While farming has always been disadvantageous, due to the lack

Åíþ ç ãåùñãßá Þôáí ðÜíôá óå ìåéïíåêôéêÞ èÝóç ëüãù ôçò áðïõ-

of fertile land and plains and due to the north-eastern winds, stock

óßáò åýöïñùí åäáöþí êáé ðåäéíþí åêôÜóåùí êáé ëüãù ôùí ìåëôå-

rearing is what always openly offered its products, mainly meat and

ìéþí, ç êôçíïôñïößá åßíáé áõôÞ ðïõ áíÝêáèåí ðñüóöåñå áðëü÷åñá

milk. The animals graze on the little grass, which, along with the sea

ôá ðñïúüíôá ôçò êáé êõñßùò ôï êñÝáò êáé ôï ãÜëá. Ôá æþá âüóêïõí

wind, provide rich and tasty milk from which many different cheeses

ôï ëéãïóôü ÷ïñôÜñé ðïõ ìáæß ìå ôï èáëáóóéíü áÝñá ðïõ ôá áëìõñß-

are prepared. The islands’ isolation and the harsh winter weather, in

æåé äßíïõí ãÜëá ðëïýóéï êáé ãåõóôéêü áðü ôï ïðïßï ðáñáóêåõÜæï-

combination with the few products the land provides, made the res-

íôáé ðïëëÜ äéáöïñåôéêÜ åßäç ôõñéþí. Ç áðïìüíùóç ôùí íçóéþí êáé

idents of the Cyclades invent various ways of preserving products.

ïé äýóêïëåò êáéñéêÝò óõíèÞêåò ôïõ ÷åéìþíá, êáèþò êáé ôá ëéãïóôÜ

Thus, the meats are salted to keep throughout winter and are made

ðñïúüíôá ðïõ äßíåé ç ãç, Ýêáíáí ôïõò Êõêëáäßôåò íá åðéíïÞóïõí äéÜ-

into sausages, siglina, and louza. The meat is first soaked in wine but

öïñïõò ôñüðïõò ãéá íá äéáôçñÞóïõí ôá ðñïúüíôá. ¸ôóé ôá êñåáôéêÜ

it then needs to be smoked for more protection. Tomatoes are

ðáóôþíïíôáé ãéá íá äéáñêÝóïõí üëï ôï ÷åéìþíá êáé ãßíïíôáé ëïõêÜ-

dried in the sun, capers are spread and salted on large cutting boards

íéêá, óßãëéíá, ëïýæá. Áñ÷éêÜ ôï êñÝáò ìïõóêåýôçêå óôï êñáóß áëëÜ

and then placed in jars and kept on shelves.

÷ñåéÜóôçêå ìåôÜ êáé íá êáðíéóôåß ãéá ìåãáëýôåñç ðñïóôáóßá. Ïé íôï-

An occasional place in their diet was held by game, since the

ìÜôåò ãßíïíôáé ëéáóôÝò, ç êÜðáñç áðëþíåôáé êáé áëáôßæåôáé ðÜíù óå

islands are rest stops for birds. Pigeons are cooked and served to this

ìåãÜëåò ôÜâëåò ãéá íá ìðåé óå âáæÜêéá êáé íá öõëá÷ôåß óôá ñÜöéá.

day, while in the past they were preserved in jars with vinegar and

ÐåñéóôáóéáêÞ èÝóç óôç äéáôñïöÞ åß÷áí êáé ôá êõíÞãéá, ìéáò êáé

exported to Smyrna, Istanbul and other places.

ôá íçóéÜ Þôáí óôáèìïß áíÜðáõóçò ãéá ôá ðïõëéÜ. Ôá ðåñéóôÝñéá ìá-

Shrubs and thyme provide excellent honey, a basic ingredient of

ãåéñåýïíôáé êáé óåñâßñïíôáé áêüìç êáé óÞìåñá, åíþ ðáëéÜ ôïðïèå-

the Cycladic diet and the raw material for numerous desserts, such

ôïýíôáí óå ãõÜëåò ìå îßäé êáé åîÜãïíôáí óôç Óìýñíç, ôçí Êùíóôá-

as the well known halvadopita (halva pies) and pasteli (sesame bars).

íôéíïýðïëç êáé áëëïý. Ôá êáëõììÝíá áðü ÷áìçëïýò èÜìíïõò êáé èõìÜñé åäÜöç äßíïõí

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

Öýóç êáé ôïðßï óôï… ðéÜôï

The sparse greenery turned the island residents to the sea and fishing. Fish were a means of survival on this infertile land. They are

åîáßñåôï ìÝëé, âáóéêü óõóôáôéêü ôçò êõêëáäßôéêçò äéáôñïöÞò êáé

salted and dried in the hot sun or “furred” in order to be kept

ðñþôç ýëç ãéá ðïëëÜ ãëõêÜ üðùò ôéò ãíùóôÝò ÷áëâáäüðéôåò êáé ôï

throughout the winter.

ðáóôÝëé. To ëéãïóôü ðñÜóéíï Ýóôñåøå ôïõò êáôïßêïõò ôùí íçóéþí óôç èÜëáóóá êáé ôçí áëéåßá. Ôá øÜñéá áðïôÝëåóáí êáé áðïôåëïýí ìÝóï åðéâßùóçò óôïõò Üãïíïõò ôïýôïõò ôüðïõò. Ðáóôþíïíôáé óôïí êáõôü Þëéï Þ ãßíïíôáé ãïýíá ðñïêåéìÝíïõ íá äéáôçñçèïýí ôï ÷åéìþíá.

101

êõêëÜäåò - êýìáôá ãåýóåùí

Cyclades... traditionally

Óáí ôáîéäÝøåéò óôéò ÊõêëÜäåò ìå ôï ðëåïýìåíï ôçò ãåýóçò, áñþìáôá öñåóêÜäáò èá óå êõñéÝøïõí, áöïðëéóôéêÞò áðëüôçôáò ðéÜôá ðïõ óõíèÝôïõí ôá íïôéóìÝíá ìå ôçí áëìýñá ôçò èÜëáóóáò ïëüöñåóêá ëá÷áíéêÜ êáé ÷ïñôáñéêÜ èá óå åíôõðùóéÜóïõí. Ôá øÜñéá êáé ïé èáëáóóéíïß ìåæÝäåò áíáäßäïõí Ýíá õðÝñï÷ï Üñùìá åõùäéáóôþí èáëáóóéíþí êÞðùí, øçìÝíá ìå ôï ëéôüôåñï ôñüðï ðïõ ìðïñåßôå íá öáíôáóôåßôå... øçôÜ, âñáóôÜ, óõíäõáóìÝíá ìïíáäéêÜ ìå ëá÷áíéêÜ ôïõ ðåñéâïëéïý. Äéáöáíåßò óÜëôóåò, êáëüâñáóôá ÷õëùìÝíá üóðñéá, Üíõäñá êçðåõôéêÜ, ìéá êáé ôï íåñü åßíáé ëéãïóôü, øùìß êáé ðáîéìÜäé ìå ìåóôÞ óôéâáñÞ ãåýóç æõìùìÝíï ìå ôéò íôüðéåò ðïéêéëßåò óéôáñéïý êáé êñéèáñéïý, ÷ëùñÜ êáôóéêßóéá ôõñéÜ éäáíéêÜ ãéá ôá öïõóêùôÜ ðéôÜêéá ìå ôá ëåðôÜ æõìÜñéá ðïõ ìáò èõìßæïõí ôïõò áñ÷áéïåëëçíéêïýò ðëáêïýíôåò, üëá ìáæß óõíèÝôïõí Ýíá äåëåáóôéêü ÷Üñôç ãáóôñïíïìéêþí ðåñéçãÞóåùí ðïõ êñýâåé áíáñßèìçôïõò ãåõóôéêïýò èçóáõñïýò...

Travelling around the Cyclades through its culinary routs, fresh aromas will enchant you; disarmingly simple dishes composed of fresh vegetables and wild greens soaked by the sea air will impress you. Fish and seafood give out a wonderful aroma of the sea gardens, barbecued in the most sparing way imaginable... or grilled or boiled, uniquely combined with garden greens. Clear sauces, well-boiled mushy pulses, arid greens, as water is sparse, bread and rusk with mature, robust flavour kneaded with local varieties of wheat and barley, wet goat cheeses, ideal for puffy pastries, in thin dough, reminiscent of ancient Greek placentas, altogether compose an appealing map of gastronomic itineraries with numerous tasty treasures in stock...

Ãéá íá ðÜñåôå ìéá ãåýóç ôùí óðåóéáëéôÝ ôùí Êõêëáäßôéêùí íçóéþí: Óôçí ¢íäñï äïêéìÜóôå ôéò ðßôåò ìå ôá äéÜöïñá ÷üñôá, ôï ðéï ÷áñáêôçñéóôéêü ðéÜôï ôïõ íçóéïý, ðïõ åßíáé ïé öïõñôÜëéåò, äçëáäÞ ïé äéÜöïñåò ïìåëÝôåò, áðü ôéò ïðïßåò ç ðéï óõíçèéóìÝíç åßíáé áõôÞ ìå áõãÜ, ðáôÜôåò, ëïõêÜíéêá êáé ãëßíá (÷ïéñéíü ëßðïò), êáé êáôóéêßóéá êáé áãåëáäéíÜ ôõñéÜ üðùò ôï ìáëá÷ôü, ç áñìåîéÜ, ï ìáíïýóïò ôõñß. Áí ðÜëé âñåèåßôå ÐÜó÷á óôçí ¢íäñï, äïêéìÜóôå ïðùóäÞðïôå ôïí ëáìðñéÜôç, ôï ãåìéóôü êáôóßêé. Ç ¢íäñïò Ý÷åé ìáêñéÜ ðáñÜäïóç óôá ãëõêÜ öçìßæåôáé, ãéá ôá ìéêñïýëéá áìõãäáëùôÜ ìå áíèüíåñï êáé ôá ðáóôéôóÜêéá ìå áìýãäáëï, ôï ôõëé÷ôü íåñÜíôæé êáé ôï ðåñãáìüíôï. Óôçí Áìïñãü, äïêéìÜóôå ôá ðéï ÷áñáêôçñéóôéêÜ öáãçôÜ ôçò ôïðéêÞò ãáóôñïíïìßáò, ðïõ åßíáé ôï ðáôáôÜôï, êñÝáò êïêêéíéóôü (óõíÞèùò êáôóßêá) ìå ðáôÜôåò, êáé ôï îéäÜôï, ðïõ èõìßæåé ðáôóÜ. Ìç öýãåôå áðü ôï íçóß áí äåí äïêéìÜóåôå êáé ôï ðáóôÝëé. Ôï óåñâßñïõí êõñßùò óå ãÜìïõò åðÜíù óå Ýíá ëåìïíüöõëëï ðáóðáëéóìÝíï ìå ëßãï êýìéíï, êáé ôï ðáñáäïóéáêü ñáêüìåëï, ñáêß âñáóìÝíï ìå ìÝëé. Ç ëáäÝíéá åßíáé ßóùò ôï ìïíáäéêü åßäïò åëëçíéêÞò ðßôóáò, áðü öïõóêùôü æõìÜñé, öñÝóêéá íôïìÜôá, êñåììýäé, åëáéüëáäï - êáé ç ðáôñßäá ôçò; Ç Êéìþëïò! ¢ëëåò ãåõóôéêÝò áðïëáýóåéò ôïõ íçóéïý åßíáé ç ôõñÝíéá ìå öýëëï æýìçò øùìéïý, ç åëÝíéá ìå ôéò êïñùíÝéêåò åëéÝò, ôá ðáîéìÜäéá ìå óêéíüêïêï, ôï åîáéñåôéêü ìÝëé, ôï îéíü (îéíïýôóéêç öñÝóêéá ìõæÞèñá), ç ðéêÜíôéêç ìáíïýñá, ôá ôñáãáíÜ áããïõñÜêéá, ç êÜðáñç, ï ðåëôÝò áðü íôüðéåò íôïìÜôåò.

Here is a first taste of Cycladic specialties: On Andros, try the pies with various wild greens, fourtalies (omelettes), the most characteristic dish on the island; the commonest is made with eggs, potatoes, sausages and glina (pork fat), or goat and cow cheeses, such as malahto, armexia, and manousos cheeses. If you are lucky enough to find yourselves on Andros at Easter, you must try the lambriatis i.e. Easter stuffed goat. Andros has a long tradition in confectionary; it is renowned for its tiny almond sweets with rosewater and the pastitsakia (marzipan), as well as rolled Seville orange and bergamot preserve. On Amorgos try the most characteristic dishes of local cuisine, i.e. patatato, meat in red sauce (usually goat) with potatoes, and xidato, a type of pig-trotters soup. Do not leave the island until you have tried local pasteli (sesame and honey bar). It is mainly served at weddings on a lemon tree leaf, sprinkled with a little cumin, and traditional rakomelo, raki boiled with honey. Ladenia may be the only kind of Greek pizza. Made with puffy pastry, fresh tomatoes, onion, and olive oil on Kimolos! Other tasty delicacies of the island are tyrenia, made with breadtype dough, elenia with Coronian olives, rusks with skinokoko, excellent honey, xino (sour fresh mizithra cheese), spicy manoura, crunchy little cucumbers, capers, and paste made from local tomatoes.

¸íá áðü ôá ðñþôá ðïõ ðñÝðåé íá êÜíåôå üôáí åðéóêåöôåßôå ôç ÍÜîï åßíáé íá äïêéìÜóåôå ôá ôõñéÜ ôçò, ôçí ðåñßöçìç áãåëáäéíÞ ãñáâéÝñá ôçò, êáé öõóéêÜ ôï áñóåíéêïôýñé, Ýíá óêëçñü êßôñéíï ðéêÜíôéêï ôõñß ìå óôéâáñÞ ãåýóç. Ç ðáñÜäïóç ôùí ÷ïéñïóöáãßùí äéáôçñåßôáé áêüìá æùíôáíÞ, éäéáßôåñá óôá ÷ùñéÜ ðïõ âñßóêïíôáé óôï åóùôåñéêü ôïõ íçóéïý, åêåß üðïõ áêüìá êáé óÞìåñá öôéÜ÷íïõí ôï ìïíáäéêü êáðíéóôü æáìðüíé áëëÜ êáé ëïõêÜíéêá êáé ôóéëáäéÜ ìå êÜðáñç êáé ëá÷áíéêÜ. ¢ëëá ÷áñáêôçñéóôéêÜ öáãçôÜ ôçò ÍÜîïõ åßíáé ôï ðáôïýäï, ôï ãåìéóôü áñíÜêé ìå äéÜöïñá áñùìáôéêÜ ÷ïñôáñéêÜ (óÝóêïõëá, óðáíÜêé, êáõêáëßäåò, óôáößäåò, óõêùôÜêéá êáé ñýæé), ç âñáóôÞ æïýëá, äçëáäÞ ç êáôóßêá ìå ôï êñïõóôü êáé áñùìáôéêü êñÝáò, êáé ïé ðáôÜôåò ðåíôáñÜôåò, ìéêñÝò öñÝóêéåò ðáôÜôåò ÍÜîïõ êïììÝíåò óå ñïäÝëåò ìå ôç öëïýäá ôïõò êáé ôçãáíéóìÝíåò óå Üöèïíï åëáéüëáäï ìáæß ìå ìðüëéêá êñåììýäéá êáé ðáóðáëéóìÝíåò ìå ìðüëéêï ðéðÝñé. Áðü ôá çäýðïôá, ôï äéáóçìüôåñï íáîéþôéêï ðïôü åßíáé ôï êßôñï ÍÜîïõ. Óôç ðáôñßäá ôïõ Íéêüëáïõ ÔóåëåìåíôÝ, ôç Óßöíï, âáóßëéóóá åßíáé ç ñåâéèÜäá. ÓéãïøÞíåôáé óå óêåðáóôü ðÞëéíï óêåýïò ãéá 1012 þñåò ìå ëßãï åëáéüëáäï, ìå Ýíá-äõï øéëïêïììÝíá êñåììýäéá êáé ìåñéêÜ öýëëá äÜöíçò. Ôï öáãçôü áõôü, óõãêåêñéìÝíá, ïé ðåñéóóüôåñåò íïéêïêõñÝò ôçò Óßöíïõ ôï ðÜíå áðïâñáäßò ôï ÓÜââáôï óôï öïýñíï, ç êÜèå ìßá ìå ôï äéêü ôçò ðÞëéíï óêåýïò ðïõ óõíÞèùò áíáãñÜöåôáé ôï üíïìÜ ôçò åðÜíù, êáé ôï ðáßñíïõí ôçí åðïìÝíç ìÝñá ìåôÜ ôçí åêêëçóßá ãéá íá ôï óåñâßñïõí æåóôü óôçí ïéêïãÝíåéÜ ôïõò. Ôï ðáó÷áëéíü öáãçôü ôçò Óßöíïõ ðÜëé øÞíåôáé óå åéäéêü ðÞëéíï óêåýïò, ôï ìáóôÝëï, êáé åßíáé ôñõöåñü êñÝáò áðü áñíÜêé Þ êáôóéêÜêé ìå êñáóß êáé ìÜñáèï Þ Üíçèï. ÅíôõðùóéáêÞ åßíáé åðßóçò ç ðïéêéëßá êáëïôçãáíéóìÝíùí êåöôÝäùí üðùò ïé ñåâéèïêåöôÝäåò, êïëïêõèïêåöôÝäåò, ÷ïñôïêåöôÝäåò, öáâïêåöôÝäåò êáé ôáñáìïêåöôÝäåò, êáèþò êáé Üëëùí åäåóìÜôùí êáé ãëõêéóìÜôùí üðùò ç ôõñüðéôá ìå îéíïôýñé Þ ÷ëùñÞ ìáíïýñá, ç ìåëüðéôá, ôá áìõãäáëùôÜ êáé ôá ìðïõñåêÜêéá. Ç êñõöÞ ãïçôåßá ôïõ ìéêñïý êõêëáäßôéêïõ íçóéïý ÓÝñéöïò, ìå ôïõò îåñéêïýò áìðåëþíåò êáé ôá áðïìåéíÜñéá ôùí ìåôáëëåßùí íá èõìßæïõí ðáëéÝò åðï÷Ýò åìðïñéêÞò Üíèçóçò åßíáé óôçí êõñéïëåîßá áíåðáíÜëçðôç. Ôï ÷áñáêôçñéóôéêü ðéÜôï ôçò óåñéöéþôéêçò ãáóôñïíïìßáò åßíáé ç ñåâéèÜäá ìå óôáößäåò êáé ÷ïéñéíü, ç êÜðáñç ãéá÷íß, êáèþò êáé ôá ìïíáäéêÜ îéíÜ áãñéïâýóóéíá ìå ôçí áñùìáôéêÞ óÜñêá ðïõ ãßíïíôáé õðÝñï÷ï ãëõêü êïõôáëéïý. Ç ÖïëÝãáíäñïò åßíáé íçóß îçñü êáé Üãïíï, ìå ôñá÷ý Ýäáöïò. Óå áíôßèåóç üìùò ìå ôï Ýäáöüò ôçò, ïé íïéêïêõñÝò áðôüçôåò êáé ìå éäéáßôåñç öáíôáóßá äçìéïýñãçóáí óõíôáãÝò ìå ìïíáäéêÞ ãåýóç, üðùò ôéò äéáöüñùí åéäþí ðßôåò êáëáóïýíåò, óôéò ïðïßåò îå÷ùñßæåé ç êñåììõäüðéôá ìå ôçí ðéêÜíôéêç ãåýóç ôçò êáé ç ãëõêéÜ ðßôá áäéáããïõñÝíéá, ðïõ öôéÜ÷íåôáé áðü ôç óÜñêá ôïõ êáñðïõæéïý, áëåýñé, óïõóÜìé êáé Üöèïíï ìÝëé. Ïé Öïëåãáíäñßôåò åêìåôáëëåýôçêáí ôï ãÜëá, êáèþò ôá êáôóßêéá êáé ôá ðñüâáôá áöèïíïýí óôçí ðåñéï÷Þ, ãéá íá öôéÜîïõí ôï óïõñùôü, Ýíá ðéêÜíôéêï ìáëáêü ôõñß ðïõ áñôýæåé áíôß ãéá öÝôá ôéò äéÜöïñåò óáëÜôåò êáé ôéò ìåëüðéôåò.

One of the first things you should do upon arriving in Naxos is to try its cheeses, its famous cow gruyere, and, of course, arsenikotyri, a hard yellow spicy cheese with a robust flavour. The tradition of the pig slaughtering is still kept alive, especially in the villages on the interior of the island, where, to this day, they make the unique smoked zamboni as well as sausages and tsiladia with capers and vegetables. Other typical Naxos dishes are patoudo, stuffed lamb with various aromatic greens (white beets, spinach, apulum (tordylium officinales), raisins, liver and rice), boiled zoula, which is old goat with aromatic and firm meat, and potatoes pentarates, small fresh Naxos potatoes sliced into wheels in their skin and fried in plenty of olive oil with a lot of onion and sprinkled with a generous amount of pepper. Of the liqueurs, the most famous drink of Naxos is Naxos citrus liqueur. In the homeland of Nikolaos Tselementes, Siphnos, revithada, chickpea stew, reigns. It is cooked in a ceramic dish on low heat for 10-12 hours with a little olive oil, one or two finely chopped onions and a few bay leaves. This dish is taken to the bakery on Saturday night by most housewives on Siphnos, each using her own ceramic dish, which usually has her name written on it, and they pick it up the next day after church in order to serve it to their family hot. Siphnos’ Easter dish is also cooked in a special ceramic vessel, the mastelo, and it is tender meat of lamb or young goat with wine and fennel or dill. There is also an impressive selection of well fried fake meatballs, made of chickpeas (falafel), courgettes, wild greens, split peas and taramas (salted fish roe paste), as well as other dishes and desserts, such as cheese pie with xinotyri (sour cheese) or wet manoura, honey pie, almond sweets, and bourekaki. The hidden charm of the small Cycladic island of Serifos, with its arid vineyards and the ruins of mineral mines, echoing of the island’s flourishing past, is literally unprecedented. The typical dish of the cuisine of Serifos is revithada (chickpea stew) with raisins and pork, caper casserole, as well as the unique sour wild cherries, with their aromatic flesh that makes an amazing preserve. Folegandros is an arid and barren island, with rough terrain. Despite the adverse conditions, local housewives, undaunted, used their imagination to create recipes with unique flavours, such as the various types of kalasounes pies, of which the most distinguished ones are kremmydopita (onion pie) with its spicy flavour and the sweet adiaggourenia pie, made with watermelon flesh, flour, sesame and plenty of honey. The residents of Folegandros took advantage of milk, as there are many sheep and goats on the island, and created souroto, a spicy soft cheese, which is used instead of feta in various salads and honey pies. The gastronomic map of the islands of Kythnos and Kea or Jia is coloured by the ever present fish, as well as other dishes, like the sfouggato of Kythnos, a type of cheese croquette, Jia’s own paspalas (pork lard), cooked with tomatoes and eggs like an omelette, as well as the wonderful pasteli (sesame bars)of Jia.

cyclades - waves of f lavour

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ÊõêëÜäåò…ðáñáäïóéáêÜ

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êõêëÜäåò - êýìáôá ãåýóåùí

Milos, the island of Aphrodite, has uniquely flavoured dishes. The koufeto is the island’s wedding sweet par excellance, and it is ased on sweet squash which is grown almost everywhere. You can also try wonderful fish kakavia, a type of bouillabaisse soup, goats’ cheeses, manoura, touloumotyri, and xinomyzithra (sour mizithra cheese), pitarakia cheese pies, with manoura and freshly ground pepper or with mizithra, salt, egg and spearmint, and in their sweet version with mizithra, sugar, egg and cinnamon, or with dry Milos cheese and finely chopped onion. On the island, at the end of the summer, when watermelons are less sweet, they make the karpouzenia or karpouzopita, which is made with very thin pastry and must have a lot of honey. One of the most famous mezes of Paros’ cuisine is the renowned gouna, which hangs outside almost every ouzo tavern on the island. These taverns are also a good place to find sundried octopus as well as dozens of kinds of ‘meatballs’ made with fish or onions, accompanied by ouzo or wine, the famous souma. Paros is also known for the delicate flavours of stingrays, which are a special favourite here, as well as all sorts of pies filled with wild mountain greens, squash and mizithra. Finally, try the crunchy Paros rusks baked in wood burning ovens in Lephkes, the island’s cheeses, and especially the spicy ladotyri, the touloumisio, the gruyere and the kynomyzithra. On Antiparos the wonderful Patido is famous, which is rooster stuffed with bread, raisins and kefalotyri, a hard and salty cheese. Sweet halvadopites (sesame paste sweet) that were first madeoin Syros in 1840 are considered the emblem of the island, along with loukoumi (Turkish delight). During winter, the most well known dish on the island is louza, sausage with fennel seeds, roasted meat cuttings, syglina with tomatoes. The most classic seafood dish of the island, however, is fried horse-mackerel or mackerel in tomato and dried caper sauce. Also sample marathopita (fennel pie), pastelaries (dried figs with sesame and cinnamon) and the island’s most famous cheese, the San Mihali, a hard and spicy cow milk table cheese. On cosmopolitan Myconos, one of the best known dishes is mostra made with kopanisti cheese and tomatoes. This is a black barley rusk that looks like the Cretan dakos and it is accompanied by kopanisti cheese, tomato, olive oil, oregano and, naturally, salt. The island’s trademarks are the peppery cheese and the spirtoza kopanisti (piquant cheese), as well as xynotyri and trovolia. Unique aromas characterise louza and throumbi sausages, while ground pastry kremmydopita (onion pie), tsimbita kalitsounakia and the wonderful almond sweets with rosewater have a singular flavour. On Tinos, the island of Virgin Mary, the main summer green is caper, spread out fresh and lightly salted on large boards. It is used to make a lovely cherry bean salad, as well as other impres-

åíþ ìïíáäéêÞ ãåýóç Ý÷ïõí ç êñåììõäüðéôá ìå ôï ôñéöôü öýëëï, ôá ôóéìðéôÜ êáëéôóïõíÜêéá êáé ôá õðÝñï÷á áìõãäáëùôÜ ìå Üñùìá áíèüíåñïõ. Óôï íçóß ôçò Ìåãáëü÷áñçò, ôçí ÔÞíï, ôï êõñßáñ÷ï "÷üñôï" ôïõ êáëïêáéñéïý åßíáé ç êÜðáñç, áðëùìÝíç ïëüöñåóêéá êáé åëáöñÜ áëáôéóìÝíç ðÜíù óå ìåãÜëåò ôÜâëåò. Ìå áõôÞ öôéÜ÷íïõí ìéá ùñáßá óáëÜôá ìå ìáõñïìÜôéêá öáóïëÜêéá, êáèþò åðßóçò êáé Üëëá åíôõðùóéáêÜ ðéÜôá üðùò ïé ôçãáíßôåò áðü ëéáóôÝò íôïìÜôåò, ïé âáñêïýëåò ìå ôá ìéóÜ êïëïêõèÜêéá, ç õðüîéíç ìðåóáìÝë, ïé áöñÜôïé ðáôáôïêåöôÝäåò êáé ôá õðÝñï÷á ôçíéáêÜ ãëõêÜ ôõñïðéôÜêéá, ôá ëõ÷íáñÜêéá (ðáó÷áëéíÝò ôõñüðéôåò). Ìå ôï ðç÷ôü óéñüðé ôùí óôáöõëéþí, ôï ðåôéìÝæé, ðáñáóêåõÜæïõí ìéá ðñùôüôõðç êáé ðéêÜíôéêç ãëõêüîéíç óÜëôóá óáâüñé ìå ôçí ïðïßá ðåñé÷ýíïõí ìéêñÜ øáñÜêéá üðùò ãïðßôóåò, áèåñßíá êáé ìáñéäÜêé. Óôï íçóß ìå ôï ùñáéüôåñï çëéïâáóßëåìá ôïõ êüóìïõ, ôï Üíõäñï, çöáéóôåéïãåíÝò Ýäáöïò óå óõíäõáóìü ìå ôï îçñü êëßìá äßíïõí ðñïúüíôá ìå ãåýóç üðùò ôá ãëõêÜ Üóðñá ìåëéôæáíÜêéá, ôá íôïìáôÜêéá ìå ìéá ÷áñáêôçñéóôéêÞ õðüîéíç ãëýêá, ç êáôáêßôñéíç öÜâá öçìéóìÝíç óå ïëüêëçñç ôçí ÅëëÜäá, êáé ç áðïîçñáìÝíç êÜðáñç. Óôç Óáíôïñßíç, ôá ðéï êëáóéêÜ ðéÜôá åßíáé ïé íôïìáôïêåöôÝäåò, ç óáíôïñéíéÜ ìðñáíôÜäá (ðñïôçãáíéóìÝíá êïììÜôéá ìðáêáëéÜñïõ, ìáãåéñåìÝíá óôï öïýñíï ìå óÜëôóá íôïìÜôáò êáé óêïñäáëéÜò), ç öÜâá ìå ÷ïéñéíü óôï öïýñíï, ïé öáâïêåöôÝäåò êáé ôÝëïò áðü ãëõêÜ ïé õðÝñï÷åò ðïõôßãêåò, ôá ìåëéôßíéá êáé ç êïðáíéÜ. Ç Äïíïýóá, ç ÇñáêëåéÜ, ôï ÊïõöïíÞóé êáé ç Ó÷ïéíïýóá åßíáé ïé ìéêñïß ðáñÜäåéóïé ðïõ áðïôåëïýí ôï óýìðëåãìá ôùí ìéêñþí áíáôïëéêþí ÊõêëÜäùí. Óôç Äïíïýóá åéäéêÜ, ðñÝðåé ïðùóäÞðïôå íá äïêéìÜóåé êáíåßò ôï ìïíáäéêü óå ãåýóç ãåìéóôü êáôóéêÜêé ìå ÷üíäñï (äçëáäÞ óðáóìÝíï óéôÜñé), ôõñß êáé óõêùôáñéÜ, óôçí ÇñáêëåéÜ ôçí õðÝñï÷ç á÷éíïóáëÜôá, óôá ÊïõöïíÞóéá ôï êáôáðëçêôéêü ðáôáôÜôï (êñÝáò êïêêéíéóôü ìå ðáôÜôåò) êáé óôç Ó÷ïéíïýóá ôá áìðåëïöÜóïõëá. Ç Óßêéíïò êáé ç ºïò åßíáé äýï ìéêñÜ íçóÜêéá ôùí Íüôéùí ÊõêëÜäùí. Ç æùÞ åäþ êõëÜåé áñãÜ, Þñåìá, êé áí ôá äåéò ôïýôá ôá íçóéÜ ìå ôï ìÜôé ôïõ ðåñéçãçôÞ óßãïõñá èá áíáêáëýøåéò áõèåíôéêÝò ãåýóåéò, üðùò ôïõò ñåâéèïêåöôÝäåò óôçí ºï êáé ôï áóõíÞèéóôï ëåìïíÜôï ÷ïéñéíü áñùìáôéóìÝíï ìå æáöïñÜ áðü ôç Óßêéíï.

sive dishes, such as sun-dried tomato pancakes, varkoules (little boats) with halved courgettes, slightly sour béchamel sauce, fluffy fried potato balls and the wonderful sweet cheese pies of Tinos, the lychnarakia (Easter cheese pies in the shape of ancient oillamps). The thick syrup made from grapes, petimezi, is turned into an original, spicy sweet and sour sauce called savori, with which they cover small fish such as bogue, ruff and whitebait. On the island with the most beautiful sunsets in the world, the arid, volcanic land in combination with the dry climate provide products with flavours such as that of the sweet white aubergines, cherry tomatoes with a slightly sour note, bright yellow split peas renowned throughout Greece, and dried capers. The most classic dishes on Santorini are fried tomato balls, Santorini brantada (pre-fried pieces of cod cooked in the oven with tomato sauce and skordalia (garlic dip), oven roast split peas with pork, fried split pea balls and, finally, the wonderful poutinga (puddings), melitinia, and kopania. Donoussa, Iracleia, Koufonissi and Schinoussa are small paradises and compose the small Eastern Cyclades complex. On Donoussa, in particular, one must try the unique in flavour goat stuffed with chondro (broken wheat), cheese and sykotaria (liver and entrails), in Iracleia the wonderful sea urchin salad, on the Koufonessia the amazing patatato (meat with potatoes cooked in red sauce) and on Schinoussa local string beans. Sikinos and Ios are two tiny islands of the South Cyclades. Life here moves slowly and peacefully, and if you look at these islands through the eyes of a traveller, you will definitely discover authentic flavours, such as chickpea balls (falafel) on Ios and the unusual lemon pork, spiced with saffron on Sikinos.

cyclades - waves of f lavour

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Ï ãáóôñïíïìéêüò ÷Üñôçò ôùí íçóéþí Êýèíïò êáé ÊÝá Þ ÔæéÜ ÷ñùìáôßæåôáé áðü ôá öñÝóêá øÜñéá ðïõ õðÜñ÷ïõí ðáíôïý, áëëÜ êáé áðü Üëëá ðéÜôá üðùò ôï óöïõããÜôï ôçò Êýèíïõ (Ýíá åßäïò ôõñïêñïêÝôáò), ï ôæéþôéêïò ðáóðáëÜò (÷ïéñéíü ëáñäß) ìáãåéñåìÝíïò ìå íôïìÜôåò êáé áõãÜ óáí ïìåëÝôá, êáèþò åðßóçò êáé ôá ôæéþôéêá õðÝñï÷á ðáóôÝëéá. Ç ÌÞëïò, ôï íçóß ôçò Áöñïäßôçò, Ý÷åé íá åðéäåßîåé êáé ìïíáäéêÜ ãåõóôéêÜ åäÝóìáôá. Ôï êïõöÝôï, üðùò äçëþíåé êáé ôï üíïìá ôïõ, åßíáé ôï êáô' åîï÷Þí ãáìÞëéï ãëõêü ôïõ íçóéïý êáé öôéÜ÷íåôáé ìå âÜóç ôç ãëõêéÜ ëåõêÞ êïëïêýèá ðïõ êáëëéåñãåßôáé ó÷åäüí ðáíôïý. Ìðïñåßôå åðßóçò íá ãåõôåßôå õðÝñï÷á øÜñéá öôéáãìÝíá êáêáâéÜ, êáôóéêßóéá ôõñéÜ, ôç ìáíïýñá, ôï ôïõëïõìïôýñé êáé ôçí îéíïìõæÞèñá, ôá ðéôáñÜêéá ôõñïðéôÜêéá (ìå ìáíïýñá êáé öñåóêïôñéììÝíï ðéðÝñé Þ ìå ìõæÞèñá, áëÜôé, áõãü êáé äõüóìï, êáé óôç ãëõêéÜ ôïõò åêäï÷Þ ìå ìõæÞèñá, æÜ÷áñç, áõãü êáé êáíÝëá Þ ìå îåñü ôõñß ÌÞëïõ êáé øéëïêïììÝíï êñåììýäé). Óôï íçóß, êáôÜ ôï ôÝëïò ôïõ êáëïêáéñéïý, üôáí ôá êáñðïýæéá åßíáé ëéãüôåñï ãëõêÜ, öôéÜ÷íïõí ôçí êáñðïõæÝíéá Þ êáñðïõæüðéôá, ðïõ ðñÝðåé íá åßíáé áñêåôÜ ëåðôÞ êáé íá Ý÷åé áñêåôü ìÝëé. Áðü ôïõò ðéï äéÜóçìïõò ìåæÝäåò ôçò ðáñéáíÞò ãáóôñïíïìßáò åßíáé ç ðåñßöçìç ãïýíá, ðïõ êñÝìåôáé ó÷åäüí Ýîù áðü êÜèå ïõæåñß ôïõ íçóéïý. Óå áõôÜ èá âñåé åðßóçò êáíåßò ôï ëéáóôü ÷ôáðïäÜêé êáèþò êáé äåêÜäùí åéäþí øáñïêåöôÝäåò êáé êñåììõäïêåöôÝäåò óõíïäåõìÝíïõò áðü êñáóß Þ ïýæï, ôçí ðåñßöçìç óïýìá. Ç ÐÜñïò åßíáé åðßóçò ãíùóôÞ ãéá ôéò íôåëéêÜôåò ãåýóåéò ôïõ óáëá÷éïý, ðïõ åäþ ôï ôéìïýí éäéáßôåñá, êáèþò êáé ôéò êÜèå åßäïõò ðßôåò ðïõ ãåìßæïíôáé ìå ÷üñôá ôïõ âïõíïý, êïëïêýèé êáé ìõæÞèñá. ÄïêéìÜóôå ôÝëïò ôá ôñáãáíÜ ðáñéáíÜ ðáîéìÜäéá ôïõ îõëüöïõñíïõ óôéò Ëåýêåò, ôá ôõñéÜ ôïõ íçóéïý êáé éäéáßôåñá ôï ðéêÜíôéêï ëáäïôýñé, ôï ôïõëïõìßóéï, ôç ãñáâéÝñá êáé ôçí îéíïìõæÞèñá. Óôçí Áíôßðáñï öçìéóìÝíï åßíáé ôï õðÝñï÷ï ÐÜôéäï, äçëáäÞ êüêïñáò ãåìéóôüò ìå øùìß, óôáößäåò êáé êåöáëïôýñé. Ïé ãëõêéÝò ÷áëâáäüðéôåò ðïõ ðáñáóêåõÜóôçêáí ãéá ðñþôç öïñÜ óôç Óýñï ôï 1840 èåùñïýíôáé ìáæß ìå ôï ëïõêïýìé ôï óÞìá êáôáôåèÝí ôïõ íçóéïý. Ôï ÷åéìþíá, ôï ðéï ãíùóôü Ýäåóìá ôïõ íçóéïý åßíáé ç ëïýæá, ëïõêÜíéêï ìå óðüñïõò ìÜñáèïõ, êïøßäéá øçôÜ, óýãëéíá ìå íôïìÜôá. Ôï ðéï êëáóéêü øáñïöáãéêü üìùò ðéÜôï ôïõ íçóéïý åßíáé ôï ôçãáíçôü óáõñßäé Þ êïëéüò óõíïäåõìÝíá ìå óÜëôóá íôïìÜôáò êáé îåñÞò êÜðáñçò. ÁíáæçôÞóôå åðßóçò ôç ìáñáèüðéôá, ôéò ðáóôåëáñéÝò (ëéáóôÜ óýêá ìå óïõóÜìé êáé êáíÝëá) êáé ôï ðéï öçìéóìÝíï ôõñß ôïõ íçóéïý, ôï Óáí Ìé÷Üëç, Ýíá áãåëáäéíü åðéôñáðÝæéï óêëçñü êáé ðéêÜíôéêï ôõñß. Óôçí êïóìïðïëßôéêç Ìýêïíï Ýíá áðü ôá ðéï ãíùóôÜ ðéÜôá åßíáé ç ìüóôñá ìå êïðáíéóôÞ êáé íôïìÜôá. Ðñüêåéôáé ãéá Ýíá ìáýñï êñßèéíï ðáîéìÜäé ðïõ ìïéÜæåé ìå ôïí êñçôéêü íôÜêï êáé óõíïäåýåôáé áðü êïðáíéóôÞ, íôïìÜôá, åëáéüëáäï, ñßãáíç êáé öõóéêÜ áëÜôé. ÓÞìá êáôáôåèÝí ôïõ íçóéïý åßíáé ç ðéðåñÜôç êáé ç óðéñôüæá êïðáíéóôÞ (åßäïò ôõñéïý), êáèþò êáé ôï îéíïôýñé êáé ç ôñïâïëéÜ. Îå÷ùñéóôÜ áñþìáôá Ý÷ïõí ç ëïýæá êáé ôá ëïõêÜíéêá ìå ôï èñïýìðé,

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êõêëÜäåò - êýìáôá ãåýóåùí

Festivals

Ôá èñçóêåõôéêÜ ðáíçãýñéá êáé ïé ëáúêÝò ãéïñôÝò, Ýíá óçìáíôéêü ôìÞìá ôïõ ëáúêïý ðïëéôéóìïý, óõ÷íÜ óöñáãßæïíôáé ìå Ýíá éäéáßôåñï öáãçôü. Óôá âáöôßóéá êáé ôïõò ãÜìïõò óåñâßñåôáé ôï ðáñáäïóéáêü êïõöÝôï áðü áìýãäáëá âñáóìÝíá óå íôüðéï ìÝëé, ðáóôÝëé ðÜíù óå öýëëá ëåìïíéÜò, øçìÝíç ñáêÞ, êßôñï (óðåóéáëéôÝ ÍÜîïõ) êáé ëéêÝñ (âýóóéíï Þ ìáíôáñßíé). Áêüìç êáé óôéò ëýðåò, ç êïõæßíá åßíáé åêåß! Óôçí ÊÝá, ôçí Áìïñãü êáé áëëïý, ìå ôçí áíôßëçøç üôé ï èÜíáôïò äåí åßíáé ôï ôÝëïò ôïõ êýêëïõ áëëÜ ìÝñïò ôïõ, ïé óõããåíåßò ôïõ íåêñïý ôçñïýí ôï Ýèéìï ôïõ áðï÷áéñåôéóôÞñéïõ äåßðíïõ "ìáêáñéÜ". Ç ðåñßïäïò ôùí ×ñéóôïõãÝííùí öÝñíåé ôéò äéêÝò ôçò åïñôáóôéêÝò ðáñáäüóåéò. Óôç Óáíôïñßíç, åðçñåáóìÝíïé áðü ôïõò êáôáêôçôÝò, öôéÜ÷íïõí ðïõôßãêá (ãëõêü ôùí ¢ããëùí) êáé éôáëéêÜ íéüêé, åíþ óôç ÖïëÝãáíäñï ïé íïéêïêõñÝò ôçãáíßæïõí ìáêáñüíåò. Óôç Ìýêïíï üëá ôá óðßôéá ìïó÷ïâïëïýí áðü ôéò äßðëåò, ôá öïéíßêéá, ôïõò êïõñáìðéÝäåò êáé ôá ÷ñéóôüøùìá, óôçí ÔÞíï óåñâßñïõí ëõ÷íáñÜêéá êáé óôç Óáíôïñßíç ìåëéôßíéá. Ôá Öþôá óôç Äïíïýóá ïé íïéêïêõñÝò öôéÜ÷íïõí öùôüðéôåò. Ç ðåñßïäïò ôïõ ÐÜó÷á Ý÷åé îå÷ùñéóôÞ ãïçôåßá óôá ÊõêëáäïíÞóéá. Ôç ÌåãÜëç ÐÝìðôç ïé íïéêïêõñÝò áó÷ïëïýíôáé ìå ôï æýìùìá êïõëïõñéþí êáé ôç âáöÞ ôùí áõãþí. Óôç ÖïëÝãáíäñï ôï ÐÜó÷á ãéïñôÜæåôáé ìå ôçí ôñéÞìåñç ðåñéöïñÜ ôçò Ðáíáãßáò, ôçí ïðïßá õðïäÝ÷ïíôáé ìå êåñÜóìáôá. óôïí ÊôéêÜäï ôçò ÔÞíïõ ôç ÄåõôÝñá ôïõ ÐÜó÷á ôçñåßôáé ôï Ýèéìï ôçò ÔñÜðåæáò ôçò ÁãÜðçò ìå êáèïëéêïýò êáé ÷ñéóôéáíïýò íá ôñþíå óå êïéíü ôñáðÝæé. óôçí ¢íäñï øÞíïõí óå ðáñáäïóéáêü öïýñíï ôïí ëáìðñéÜôç. óôç Óßöíï ìáãåéñåýïõí ôï ìáóôÝëï, ðáñáäïóéáêÞ ìåëüðéôá, êáé üëç ôç ÌåãÜëç ÅâäïìÜäá åôïéìÜæïõí ôá ðïõëéÜ ôçò ËáìðñÞò1. Óôçí ÇñáêëåéÜ ìáãåéñåýïõí áñíß Þ êáôóßêé ãåìéóôü ìå ðëéãïýñé, âïýôõñï, ôõñß êáé êáñýäéá, óôç Ó÷ïéíïýóá áñíß ãåìéóôü ìå ñýæé êáé ìõñùäéêÜ, óôç ÍÜîï áñíß ãåìéóôü ìå óõêùôáñéÜ, ôõñß êáé ìðá÷áñéêÜ, ôï ðåñßöçìï ìðáôïýäï ê.ëð. Ïé ÊõêëÜäåò ãéïñôÜæïõí ôïí ¢é-Íéêüëá, ðñïóôÜôç ôùí èáëáóóéíþí, ìå ëáìðñÜ ðáíçãýñéá. Óôá ÊïõöïíÞóéá ìåôÜ ôç ëåéôïõñãßá áêïëïõèåß ãëÝíôé ìå èáëáóóéíïýò ìåæÝäåò êáé øçìÝíç ñáêÞ, óôç Ó÷ïéíïýóá óôï öÜñï ôïõ ëéìáíéïý ãßíåôáé ãéïñôÞ ìå êýñéï Ýäåóìá ôïí ðáôñïðáñÜäïôï ìðáêáëéÜñï óêïñäáëéÜ. ¸íá áêüìç Ýèéìï, ìå âõæáíôéíÞ ðñïÝëåõóç, ôï ïðïßï ôçñåßôáé æùíôáíü óå ðïëëÜ êõêëáäïíÞóéá, åßíáé ôá ×ïéñïóöÜãéá. Ï ÷ïßñïò ðïõ Ýôñåöå üëï ôï ÷ñüíï ç êÜèå ïéêïãÝíåéá ðñÝðåé íá óöá÷ôåß êáé íá äéáôçñçèåß ôï êñÝáò ôïõ ìå äéÜöïñïõò ôñüðïõò. Óýìöùíá ìå ôï Ýèéìï, óõããåíåßò êáé ößëïé ìáæåýïíôáé áðü ôï ðñùß óôï êÜèå óðßôé Þ óå äçìüóéïõò ÷þñïõò ãéá íá âïçèÞóïõí óôï óöÜîéìï êáé óôçí ðñïåôïéìáóßá ôùí öáãçôþí. Óêïðüò åßíáé íá "ìçí ðÜåé ôßðïôá ÷áìÝíï" áðü ôï ÷ïßñï.

Religious festivals and popular celebrations, important aspects of popular culture, are often marked with a special dish. At christenings and weddings the traditional koufeto made from almonds boiled in local honey, pasteli (sesame bars) served on lemon leaves, cooked raki, kitro liqueur (Naxos’ citrus speciality) and sour cherry or tangerine liqueurs are typically served as treats to guests. Even at sad occasions, special dishes are served. On Kea, Amorgos and elsewhere, in the belief that death is not the end of a line but part of the cycle of life, relatives keep the custom of the farewell dinner “makaria”. The Christmas period brings its own festive culinary traditions. On Santorini, influenced by its conquerors, they make pudding (an English dessert) and Italian gnocchi, while on Folegandros housewives fry makarounes. On Myconos all homes are perfumed with the sweet aroma of diples, finikia, kourambiedes and christopsoma, on Tinos they serve lychnarakia and on Santorini melitinia. On Epiphany, in Donoussa, housewives make photopites. Easter has a special charm on the Cycladic islands. On Holy Thursday housewives are busy kneading biscuits and dying eggs. On Folegandros Easter is celebrated with a procession of the Virgin Mary icon on three consecutive days; the icon is welcomed with treats; in Ktikados, Tenos, on Holy Monday they keep the tradition of the Table of Agape (Love), with Catholics and Orthodox Christians eating at the same table; on Andros they cook the lambriatis in a traditional oven; on Siphnos they cook the mastelo, the traditional melopita (honey pie), and throughout the Holy Week they prepare the birds of Lambri1 In Iracleia they cook lamb or goat stuffed with groats, butter, cheese and walnuts; on Schinousa lamb is stuffed with rice and herbs, on Naxos lamb is stuffed with sykotaria (liver and entrails), cheese and spices making the renowned batoudo, etc. The Cyclades celebrate St. Nicholas, Patron Saint of sailors, with wonderful feasts. On the Koufonissia, mass is followed by a party with seafood mezedes and warm raki, on Schinoussa a feast is held at the lighthouse, where the main dish is traditionally salty cod with skordalia (garlic dip). Another custom of Byzantine origin, which is still observed in many of the Cyclades islands, is Chirosfageia (pig slaughtering). A pig is raised the whole year by each family and must be slaughtered; its meat is preserved in a variety of ways. According to custom, friends and family gather at the family home or in public areas from early morning, to help with the slaughtering and food preparation. The goal is “waste nothing”.

Ôï êåöÜëé ãßíåôáé âñáóôü Þ ôóéëáäéÜ "ðç÷ôÞ" óôçí ïðïßá ðñïóôßèåíôáé áêüìá êáé ôá áõôéÜ. ÖôéÜ÷íïíôáé ðáóôÜ, ëïõêÜíéêá, áëëáíôéêÜ, ëïýæåò, æçëáäéÝò. Áêüìá êáé ôá êüêáëá ðáóôþíïíôáé óå ðÞëéíá äï÷åßá ãéá ÷åéìùíéÜôéêåò êñåáôüóïõðåò. Ôï ëßðïò (ãëßíá) ÷ñçóéìïðïéåßôáé óôç ìáãåéñéêÞ êáé ìå ôá õðïëåßììáôá áðü ôï êñÝáò öôéÜ÷íïíôáé ôá óýãêëéíá. ¢ëëïôå ç ïõñÜ ôïõ ÷ñçóßìåõå ùò îåìõãéÜóôñá êáé Ýùò êáé ç öïýóêá ôïõ ìå êÜðïéá åðåîåñãáóßá ãéíüôáí ìðáëüíé ãéá ôá ðáéäéÜ.

ÔÞíïò Óôçí ÔÞíï (óôïí Ôñéðüôáìï) ôçñåßôáé áêüìç ôï Ýèéìï ôïõ "ÊÜâïõ"2 ï ïðïßïò ðáñáèÝôåé ãåýìá óôï óðßôé ôïõ, üðïõ óõììåôÝ÷ïõí ìüíï ïé Üíäñåò-áñ÷çãïß ôùí ïéêïãåíåéþí ôïõ ÷ùñéïý êáé ï éåñÝáò. ÖÝñíïõí ìáæß ôïõò, äåìÝíá óå ìßá ðåôóÝôá, ôï ðéñïýíé, ôï êïõôÜëé, ôï øùìß êáé ôï êñáóß ôïõò. Óôï ôñáðÝæé ôçò áäåëöüôçôáò, ï ÊÜâïò ðñïóöÝñåé ðëïõóéïðÜñï÷ï öáãçôü, óôï ïðïßï ðåñéëáìâÜíåôáé óïýðá êáé âñáóôü áðü ìïó÷Üñé, êïêêéíéóôü êñÝáò, óôéöÜäï, íôïëìáäÜêéá êáé Üëëá ôïðéêÜ åäÝóìáôá. Ôï êñáóß óåñâßñåôáé óå ôÜóéá, äçëáäÞ óå êýðåëëá çìéóöáéñéêïý ó÷Þìáôïò áðü ïñåß÷áëêï. Ôï ÓåðôÝìâñéï ðñáãìáôïðïéïýíôáé ç ãéïñôÞ ìåëéïý óôïí ÊÜìðï êáé ôï ñáêéæéü óôï ÖáëáôÜäï, åíþ óôéò áñ÷Ýò ÌáÀïõ ç ãéïñôÞ áãêéíÜñáò óôçí Êþìç.

The head is boiled or made into “thick” tsiladia, to which they add even the ears. They make salted meats, sausages, cooked meats, louses, zeliades. Even the bones are salted and kept in clay jars to be used in winter meat soups. The fat (glina) is used for cooking and the residual meat is used to make syglina. In the past the pig’s tail was used to send the flies away, and even the bladder was turned, through a specific process, into a balloon for the children. Tinos 2 The “Kavos” custom is still observed on Tripotamos, Tinos. The Kavos hosts a dinner at his house attended only by village men who are family heads and the village priest. They bring with them, bundled in a towel, their fork, spoon, bread and wine. At this table of brotherhood the Kavos offers luxurious and abundant food, including beef soup, meat in tomato sauce, stifado, stuffed vine leaves and other local delicacies. Wine is typically served in tasia, which are brass cups. The Honey Festival takes place in September in the plains and the Rakizio (raki festival) at Faltado. The Artichoke Festival takes place at the beginning of May at Komi.

ÐÜñïò Ôçí ðñþôç ÊõñéáêÞ ôïõ Éïõëßïõ ç ÍÜïõóá ôçò ÐÜñïõ ãéïñôÜæåé ôç ãéïñôÞ ôïõ øáñéïý. ¸íá ðáñáäïóéáêü Ðáñéáíü ãëÝíôé ìå Üöèïíï êñáóß êáé öñåóêïôçãáíéóìÝíá øÜñéá, üðïõ ïé ïñãáíïðáßêôåò äßíïõí ôï ñõèìü êáé ÷ïñåõôéêÜ óõãêñïôÞìáôá ðáñáóýñïõí ôïí êüóìï óå ÷ïñü. Óôéò 3 Íïåìâñßïõ óôçí ÐáñïéêéÜ ãéïñôÜæåôáé ï ¢é-Ãéþñãçò ï ìåèõóôÞò, óôï ãëÝíôé ðñïóöÝñïíôáé ôá ðñþôá êñáóéÜ ôçò íÝáò óïäéÜò.

Paros On the first Sunday of July Naoussa, Paros celebrates the Fish Festival. It is a traditional feast with ample wine and freshly fried fish where musicians set the rhythm and groups of dancers invite spectators to dance. On the 3rd of November at Parikia where Saint George Methystis (the Drunk-maker) is celebrated, part of the feast is the tasting of fresh wines of the new season.

Óßöíïò Óôç ãåíÝôåéñá ôïõ ÔóåëåìåíôÝ, ôï üíïìá ôïõ ïðïßïõ åßíáé ôáõôéóìÝíï ìå ôç ìáãåéñéêÞ, êÜèå ÓåðôÝìâñéï äéïñãáíþíåôáé ôï ÖåóôéâÜë ÐáñáäïóéáêÞò Êïõæßíáò "Íéêüëáïò ÔóåëåìåíôÝò", üðïõ ìÜãåéñïé êáé ïñãáíïðáßêôåò áðü ôá íçóéÜ ôùí ÊõêëÜäùí äçìéïõñãïýí ìéá ìïíáäéêÞ áôìüóöáéñá, óôçí ðëáôåßá ôïõ Áñôåìþíá.

Siphnos Every September at Tselementes’ birthplace (the first cookery book author in Greece, considered synonymous to cooking), the Traditional Cuisine Festival is held, where chefs and musicians from the Cyclades create a unique atmosphere at Artemon Square.

Áìïñãüò ÊÜèå Áýãïõóôï óôçí ðëáôåßá ôçò ×þñáò äéïñãáíþíåôáé ç ðåñßöçìç ÃéïñôÞ Ðáóôåëéïý.

cyclades - waves of f lavour

Ïé ãéïñôÝò

Amorgos Every August the famous Pasteli (sesame bar) Festival takes place at the Main Square in Chora.

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ÐáñáäïóéáêÜ ãëõêßóìáôá óå ó÷Þìáôá æþùí Þ áíôéêåéìÝíùí

ÊÜâïò åßíáé áõôüò ðïõ áíáëáìâÜíåé ôçí åðéìÝëåéá ôïõ íáïý êáé ôï íá êñáôÜåé áíáììÝíï ôï êáíôÞëé.

Santorini The Raki Festival is the event that marks the end of summer activities for “Arkadi”- the Union of Santorini’s Cretans- members. The Patron Saint of wine, Saint Averkios, is honoured on the 22nd of October. During the street festival, after the mass, the world famous local wine is served and intoxication is almost mandatory.

Äïíïýóá Óôï Óôáõñü ôï Äåêáðåíôáýãïõóôï êáé ôçí ðáñáìïíÞ ôçò 14çò Óåðôåìâñßïõ (¾øùóç ôïõ Ôéìßïõ Óôáõñïý) äéïñãáíþíïíôáé ìåãÜëá ðáíçãýñéá üðïõ ï ìðÜëïò êáé Üëëïé ðáñáäïóéáêïß ÷ïñïß êñáôïýí ìÝ÷ñé ôï ðñùß. Âáóéêü Ýäåóìá, ôï äéÜóçìï óå íïóôéìéÜ ðáôáôÜôï (êáôóéêÜêé êïêêéíéóôü ìå ìõñùäéêÜ êáé ðáôÜôåò).

Donoussa th th On the 15 of August (the Virgin’s Assumption) and the 14 of September (Raising of the Holy Cross) big festivals are organized during which ballos and other traditional dances keep everyone on their feet until morning. The main delicacy is the famous patatako (lamp cooked in tomato sauce with herbs and potatoes).

Ìýêïíïò ÊÜèå äåýôåñç ÊõñéáêÞ ôïõ Óåðôåìâñßïõ óôï Áãñïôïìïõóåßï óôï Ìýëï ôïõ Ìðüíç äéïñãáíþíåôáé ç ÃéïñôÞ ôïõ Ôñýãïõ êáôÜ ôç äéÜñêåéá ôçò ïðïßáò ãßíåôáé áíáâßùóç ôïõ ôñõãçôïý: ìáæåýïíôáé ÷ùñéêïß ìå ôéò ïéêïãÝíåéÝò ôïõò ìå öáãçôÜ êáé êñáóß, øÞíïõí øùìß óôï öïýñíï, ðáôÜíå óôáöýëéá óôï ðáôçôÞñé, êáé ÷ïñåýïõí åíþ ïé ìïõóéêïß ðáßæïõí ôóáìðïýíá êáé íôïõìðÜêé. ¢ëëç ãíùóôÞ ãéïñôÞ åßíáé ôá ×ïéñïóöÜãéá ôïí Ïêôþâñéï, ç ãéïñôÞ ôïõ ÷ïßñïõ.

Mykonos At the agricultural museum, at Bonis’ Mill, every second Sunday of September, the Vine-harvest Festival takes place, featuring a vine-harvest revival. Local families bring food and wine, bake bread in the wood fired oven, stomp on grapes in the patitiri and dance while the musicians play tsampouna and doubaki. Another well known celebration is Chirosfagia in October which is the pig-slaughtering feast.

ÇñáêëåéÜ Ôïõò èåñéíïýò ìÞíåò óôï íçóß äéïñãáíþíåôáé ç ÃéïñôÞ ôçò Ãüðáò.

Irakleia The Gopa (Bogue) Festival takes place on the island during the summer months.

ÓÝñéöïò Óôéò 11 Íïåìâñßïõ ðñáãìáôïðïéåßôáé ç ÃéïñôÞ ôïõ Êñáóéïý êáé ôùí ×ïéñïóöáãßùí. ¢íäñïò Óôï ôÝëïò ôïõ êáëïêáéñéïý óôçí ðáñáëßá ôïõ Ãáõñßïõ äéïñãáíþíïíôáé ôá "Ãáõñéþôéêá" ðïõ ðåñéëáìâÜíïõí áãþíåò, åêèÝóåéò ëáúêÞò ôÝ÷íçò êáé ëáúêÝò åêäçëþóåéò ìå êñáóß, êáêáâéÜ êáé öïõñôÜëéá (ïìåëÝôá ìå ôïðéêü ëïõêÜíéêï). Åðßóçò, ôï ðñùß ôïõ ÌåãÜëïõ ÓáââÜôïõ óôç ×þñá ï ôïðéêüò óýëëïãïò ãõíáéêþí äéïñãáíþíåé ôç ÃéïñôÞ Ëåìïíéïý, üðïõ ðñïóöÝñïíôáé íôüðéåò óðéôéêÝò ìáñìåëÜäåò ëåìïíéïý åíþ õðÜñ÷ïõí åéêáóôéêÜ äñþìåíá ìå èÝìá ôï ëåìüíé. ÁíÜöç Óôçí ÐáíáãéÜ ôçò Êáëáìéþôéóóáò êÜèå ÷ñüíï óôéò 7-8 Óåðôåìâñßïõ äéïñãáíþíåôáé ðáíçãýñé ìå Ýíôïíï ôïðéêü ÷ñþìá êáé ôïðéêÜ ðñïúüíôá üðùò êñáóß, ìÝëé, êáôóéêßóéï ôõñß êáé ôï éäéáßôåñï Áíáöéþôéêï ëáäïôýñé. Áíôßðáñïò Åðßêåíôñï ôïõ åïñôáóôéêïý êýêëïõ ôïõ íçóéïý åßíáé ôï ôñéÞìåñï ðáíçãýñé ôçò Áãßáò Ìáñßíáò. Ôï ðáíçãýñé ãßíåôáé óôéò 15-17 Éïõëßïõ óôï ëéìÜíé ôçò ÁíôéðÜñïõ, ìå ÷ïñïýò, ôñáãïýäéá êáé êåñÜóìáôá óå üëïõò. Ôï ôñéÞìåñï åêäçëþóåùí ðåñéëáìâÜíåé áíáðáñÜóôáóç êõêëáäßôéêïõ ãÜìïõ êáé ôïõ "áíôßãáìïõ" ôçí åðüìåíç ìÝñá ìå ÷ïñïýò êáé êåñÜóìáôá üðïõ êõñéáñ÷åß ôï íôüðéï öñÝóêï øÜñé êáé ôá ôõñïêïìéêÜ üðùò êåöáëïôýñé, ëáäïôýñé, îéíïìõæÞèñá êáé ôïõëïìïôýñé, êáèþò êáé ëéôáíåßá ôçò åéêüíáò ôçò Áãßáò Ìáñßíáò ìå óõíïäåßá ôçò ôïðéêÞò ìðÜíôáò ôïõ íçóéïý.

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Serifos The Wine and Chirosfagion (pig slaughtering) Festival takes place on the 11th of November. Andros The “Gavriotika” is organized at the end of summer on Gavrio beach featuring sport matches, folk art exhibitions and various events. Amongst treats offered are wine, kakavia (type of bouillabaisse) and fourtalia (omelette with local sausage). Moreover, women from the local women’s cooperative organize the Lemon Festival on Easter Saturday morning: they offer local homemade lemon marmalade and various events celebrating the theme of lemon trees and lemons take place. Anafi Every year on the 7-8 September, at The Virgin Mary Kalamiotissa’s Church, a street festival is organized with a distinctive local colour and local products such as wine, honey, goat cheese and the exceptional Anafiotiko ladotyri (type of cheese) are served. Antiparos The main event of the festive season is the three-day festival of Santa Marina. The street festival takes place between the 15 and 17 of July at Antiparos’ harbour with dancing, singing and treats for everyone. The three-day event includes a traditional Cyclades’ marriage re-enactment and the “antimarriage” on the following day with dancing and treats. The main treats served are local fresh fish and dairy produce like kefalotiri, ladotiri, xinomizithra and toulomotiri. The procession of the icon of Santa Marina is accompanied by the local icon band.

ÈçñáóéÜ ÅäÝóìáôá ìå ìéêñÝò óáñêþäåéò íôïìÜôåò, óôñïããõëÜ êïëïêõèÜêéá, ç öÜâá ìå êå÷ñéìðáñÝíéï ÷ñþìá êáé ôá åîáéñåôéêÞò ðïéüôçôáò íôüðéá êñáóéÜ ðñïóöÝñïíôáé óå êÜèå ðáíçãýñé ìå ìåãáëýôåñï áõôü ôçò Áãßáò ÅéñÞíçò óôç Ñßâá óôéò 5 ÌáÀïõ.

ºïò

Therasia Delicacies with small, succulent tomatoes, ripe courgettes, goldencoloured mashed split peas and local wines of exceptional quality are offered at every festival; the biggest event is that of Santa Irene at Riva th on the 5 of May. Ios

Óôçí ºï ïé ãÜìïé ãßíïíôáé ó÷åäüí ðÜíôá ôï ÓÜââáôï. Ôçí ÐÝìðôç ðñéí ôï ãÜìï ãßíåôáé ôï ãëÝíôé ôïõ ðñïæõìéïý, äçëáäÞ ç ôåëåôÞ ôïõ æõìþìáôïò ôùí øùìéþí ôïõ ãÜìïõ. ÌåôÜ ôï æýìùìá ôïõ ðñïæõìéïý êáé áöïý ôñáãïõäçèïýí ðáñáäïóéáêÜ ôñáãïýäéá, áêïëïõèåß ãëÝíôé. ÌåôÜ ôçí ôåëåôÞ ôïõ ãÜìïõ åßíáé áðáñáßôçôï ôï êÝñáóìá ìå ðáóôÝëéá êáé áêïëïõèåß ôï ãëÝíôé ôïõ ãÜìïõ ìå öáãçôü, íçóéþôéêç ìïõóéêÞ, ôñáãïýäéá êáé ÷ïñü.

Virtually all marriages on Ios, take place on a Saturday. Three days before the wedding, on Thursday, the yeast party takes place which actually is a ceremony for baking the wedding bread. The preparation of the yeast follows traditional singing and after that there is a feast. After the wedding ceremony pasteli (sesame bar) treats are mandatory followed by the wedding feast with food, island music, singing and dancing.

ÊÝá Ôéò Áðüêñéåò óôçí Éïõëßäá ãßíåôáé ç ìåãÜëç ðáñÝëáóç ôïõ êáñíÜâáëïõ êáé áêïëïõèåß îÝöñåíï ðáíçãýñé. ÐñïóöÝñïíôáé áðü ôï ÄÞìï ÊÝáò ìåæÝäåò üðùò ï íôüðéïò ðáóðáëÜò (ïìåëÝôá ìå áìðåëïöÜóïõëá êáé êñÝáò), êñáóß êáé ñõæüãáëï ìå ëåìüíé.

Kea The February carnival parade takes place at Ioulida and it is followed by a splendid feast. The Municipality of Kea offers guests local delicacies like homemade paspalas (omelette with meat and string beans), wine and lemon flavoured rice pudding.

Êßìùëïò Ôá êïõëïýñéá áðü ó÷éíüêïêêï, ôï ôõñß îéíß, ç ëáäÝíéá (êõêëáäéêÞ ðßôóá) êáé ïé íôüðéåò ðïéêéëßåò êñáóéþí ðñïóöÝñïíôáé óå êÜèå åõêáéñßá ãéá ãéïñôÞ ìå åðßêåíôñï ôçí 21 Íïåìâñßïõ, óôç ãéïñôÞ ôçò ÐáíáãéÜò ôçò ÏäçãÞôñéáò.

Kimolos Locals and guests are treated in every celebration with bread rolls from shinokoko, ksini cheese, ladenia (“pizza”-like dish from the Cyclades) and local wine varieties. Virgin Mary Odigitria Day (The Presentation) on st the 21 of November is the focal point of celebrations.

ÊïõöïíÞóé Ôï Äåêáðåíôáýãïõóôï, üëïé ïé êÜôïéêïé ôïõ íçóéïý ôáîéäåýïõí ìå êáÀêéá óôï ÊÜôù ÊïõöïíÞóé ãéá ôï ðáíçãýñé ôçò Ðáíáãßáò, üðïõ ìåôÜ ôç ëåéôïõñãßá ðñïóöÝñåôáé ðëïýóéï ãåýìá ìå øÜñéá, áñíß êáé êáôóßêé. Óôçí åðéóôñïöÞ ãßíåôáé áãþíáò ôá÷ýôçôáò ìåôáîý ôùí êáúêéþí êáé áêïëïõèïýí êåñÜóìáôá õðü ôïõò Þ÷ïõò ôùí âéïëéþí. Åðßóçò, ôïõ Áãßïõ ÍéêïëÜïõ óôéò 6 Äåêåìâñßïõ ôç ëåéôïõñãßá áêïëïõèåß ãëÝíôé ìå èáëáóóéíïýò ìåæÝäåò êáé øçìÝíç ñáêß.

Koufonissi On the 15ht of August (Assumption Day), all island inhabitants sail in fishing boats to Kato Koufonissi for Virgin Mary’s festival. The mass is followed by the street festival and a big feast where fish, lamp and goat meat are offered. In their return, locals race each other on their fishing boats followed by violin music and treats for everyone. Similarly, the mass on the 6th of December, Saint Nicholas’ Day, is followed by a feast with sea food delicacies and raki.

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

Óáíôïñßíç ÃéïñôÞ ôçò ÑáêÞò, ç åêäÞëùóç ðïõ êÜèå ÷ñüíï ñß÷íåé ôçí áõëáßá ôùí èåñéíþí äñáóôçñéïôÞôùí ôïõ Óõëëüãïõ Êñçôþí Óáíôïñßíçò "Ôï ÁñêÜäé". Óôéò 22 Ïêôùâñßïõ ôéìÜôáé ï ðñïóôÜôçò ôùí êñáóéþí ¢ãéïò ÁâÝñêéïò üðïõ ôç ëåéôïõñãßá áêïëïõèåß ðáíçãýñé ìå ôï ðáãêüóìéáò öÞìçò íôüðéï êñáóß êáé ôï ìåèýóé åßíáé ó÷åäüí õðï÷ñåùôéêü.

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êõêëÜäåò - êýìáôá ãåýóåùí

Kithnos The Sfougato Festival has been organized every summer on Kithnos since 2008. It is a gastronomic festival dedicated to the cheese croquettes of Kithnos.

ÌÞëïò Ôï ãëõêü êïõöÝôï Ýôóé üðùò ðáñáóêåõÜæåôáé óôç ÌÞëï, ìå Üóðñç êïëïêýèá, ìÝëé êáé áìýãäáëï, åßíáé åîáéñåôéêü. ÐñïóöÝñåôáé óå üëåò ôéò ÷áñìüóõíåò ãéïñôÝò.

Milos A delicious desert called koufeto is produced on Milos, made with squash, honey and almonds. It is offered on every happy occasion.

ÍÜîïò Ôï ÓåðôÝìâñéï ãßíïíôáé ôá ÷áôæáíÝìáôá, ç äéáäéêáóßá ðáñáóêåõÞò ôïõ êñáóéïý êáé ôçò ñáêÞò. Óôï ôÝëïò ôïõ öèéíïðþñïõ åßíáé ôá ÷ïéñïóöÜãéá, åíþ ìå îå÷ùñéóôü ôñüðï ãéïñôÜæåôáé ôï ÐÜó÷á, üðïõ ôï ãéïñôéíü ôñáðÝæé Ý÷åé ôç óðåóéáëéôÝ ôçò ÍÜîïõ: áñíß ãåìéóôü ìå ìðá÷áñéêÜ, óõêùôáñéÜ êáé ôõñß.

Naxos Chatzanemata takes place in September and it is the process of producing wine and raki. Chirosfagia (pig slaughtering) takes place at the end of autumn. Easter is celebrated in a unique way, the festive delicacy of Naxos being lamp stuffed with spices, entrails and cheese.

Óßêéíïò Óôçí Áëïðñüíïéá, áðü ôïí Áýãïõóôï ìÝ÷ñé ôá ×ñéóôïýãåííá, ïé ðåñéóóüôåñïé Óéêéíéþôåò øáñåýïõí êáëáìáñÜêéá ìå ôï êáõôåñü, Ýíá åßäïò áãêßóôñé. ¼ëç áõôÞ ç äéáäéêáóßá ìïéÜæåé ìå ðáíçãýñé, óôï ïðïßï ïé íçóéþôåò ðáßñíïõí åíåñãÜ ìÝñïò.

Sikinos From August until Christmas at Alopronia, most Sikinos residents fish for cuttlefish using kaftero, a type of hook. The whole process is celebrated with a feast, at which local islanders are active participants.

Óýñïò Óôçí ðáñáëßá ôïõ Öïßíéêá ôçí ôñßôç ÐáñáóêåõÞ ôïõ Áõãïýóôïõ äéïñãáíþíåôáé ðáñáäïóéáêÞ ÊáêáâéÜ, ìå ÷ïñü, ôñáãïýäéá, íôüðéï êñáóß êáé øÜñé. ÊÜèå ÓåðôÝìâñéï óôç ÂÜñç äéïñãáíþíåôáé ðáñáäïóéáêü ôñõãïðÜôé ìå ôç óõììåôï÷Þ ôùí íôüðéùí êáé ôùí åðéóêåðôþí.

Syros Every third Friday in August at Foinikas beach a traditional feast takes place with kakavia (type of bouillabaisse soup), local fish and wine, singing and dancing. Every September at Vari a traditional trigopati (grape stomping) takes place where locals and guests participate enthusiastically.

Ó÷ïéíïýóá Åðßêåíôñï ôçò èñçóêåõôéêÞò êáé êïéíùíéêÞò æùÞò ôïõ íçóéïý åßíáé ôï ìåãÜëï ðáíçãýñé ôçò Ðáíáãßáò ôçò ÁêáèÞò óôç ×þñá, ðïõ ãßíåôáé ôï ÓÜââáôï ôïõ ÁêÜèéóôïõ ¾ìíïõ. ÐñïóöÝñïíôáé íüóôéìá ôïðéêÜ öáãçôÜ (üðùò ðáôáôÜôï, ôõñïðéôÜêéá ìå ìõæÞèñá, ÷ôáðüäé ãéïõâÝôóé) êáé ôá ðáñáäïóéáêÜ ìïõóéêÜ üñãáíá áíáëáìâÜíïõí íá êñáôÞóïõí ôï êÝöé ìÝ÷ñé ôï ðñùß.

Schinussa The Saturday after the Friday of the Akathistos Ymnos [literally: nonsitting Hymn; the penultimate Friday of Easter Lent a long hymn is sung to the Virgin and people should sing it standing up] is the main event in the island’s religious and social life. A big street festival is organized devoted to The Virgin Mary Akathi of the Chora. Offerings to guests include scrumptious local dishes like the patato, cheese pastries with mizithra cheese, octopus giouvetsi [cooked with pasta] while traditional musicians create a festive atmosphere until the early morning hours.

ÖïëÝãáíäñïò Ç êáëáóïýíá (ôõñüðéôá ìå óïõñùôü ôõñß êáé êñåììýäé) åßíáé ôï óÞìá êáôáôåèÝí ôçò öïëåãáíäñéùôéêÞò ãåýóçò, åíþ ïé ãÜìïé êáé ôá âáöôßóéá óõíïäåýïíôáé ðÜíôïôå áðü ôï íôüðéï ðáóôÝëé, ôá ×ñéóôïýãåííá ïé íïéêïêõñÝò ôçãáíßæïõí ìáêáñüíåò (åßäïò ìåëïìáêÜñïíïõ) êáé ôï ÐÜó÷á öôéÜ÷íïõí ôéò ãåõóôéêüôáôåò ìåëüðéôåò, æõìùìÝíåò ìå öñÝóêéá ìõæÞèñá êáé åêëåêôü èõìáñßóéï ìÝëé.

Folegandros The kalasuna, a cheese pie with strained cheese and onion, is the trademark of Folegandros cuisine. Wedding and Christening celebrations always include local sesame bars. For the Christmas celebration local women fry makarones (semolina and honey based sweet) and for Easter they prepare delicious honey pies, baked with fresh mizithra cheese and exquisite thyme honey.

cyclades - waves of f lavour

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Êýèíïò Óôçí Êýèíï áðü ôï êáëïêáßñé ôïõ 2008 êáé ìåôÜ äéïñãáíþíåôáé ôï ÓöïõããÜôï, Ýíá öåóôéâÜë ãáóôñïíïìßáò áöéåñùìÝíï óôçí ôõñïêñïêÝôá ôçò Êýèíïõ.

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ïé ãåýóåéò the f lavours

Ôéñéôéôßì Óýñïò ÕëéêÜ (ãéá 6 Üôïìá)

Êáëüãåñïò Áìïñãüò Ñß÷íåôå óå Ýíá áíôéêïëëçôéêü ôçãÜíé ôï êñåììýäé êáé ôï êñÝáò êáé ôï óïôÜñåôå êáé áðü ôéò äýï ðëåõñÝò ìÝ÷ñé íá ñïäßóåé. ÓâÞíåôå ìå ôï êñáóß ìÝóá óôï ïðïßï Ý÷åôå äéáëýóåé ôïí ðåëôÝ. ÐñïóèÝôåôå ôá õðüëïéðá õëéêÜ ìå äýï öëéôæÜíéá ÷ëéáñü íåñü, óêåðÜæåôå êáé óéãïâñÜæåôå ãéá ìéá þñá ðåñßðïõ. Ùóôüóï êüâåôå ôéò ìåëéôæÜíåò êáôÜ ìÞêïò óôá äýï, ôéò ÷áñÜóóåôå ìðáêëáâáäùôÜ áðü ôçí ìåñéÜ ôçò óÜñêáò êáé ôéò ôçãáíßæåôå. ÂãÜæåôå ôéò ìåëéôæÜíåò êáé ôéò óôñáããßæåôå óå áðïññïöçôéêü ÷áñôß êïõæßíáò. Ôéò áðëþíåôå óå Ýíá ôáøÜêé. ÐÜíù óå êÜèå ìåëéôæÜíá âÜæåôå ìéá öÝôá êñÝáò ìáæß ìå ìéá êïõôáëéÜ óÜëôóá áðü ôï êñÝáò, áðü ðÜíù ìéá öÝôá íôïìÜôáò, ðáóðáëßæåôå ôçí êáíÝëëá, âÜæåôå ëßãç îéíÞ ìõæÞèñá êáé ôåëåéþíåôå ìå ôçí ãñáâéÝñá. ÂÜæåôå óôï öïýñíï ãéá 20 ëåðôÜ óôïõò 180 âáèìïýò, íá ëéþóïõí ôá ôõñéÜ.

Kalogeros

10 áõãÜ

Saut? the onion and meat in a non-stick frying pan; the meat should be sealed on all sides, till golden brown. Dilute the tomato paste into the wine and pour over the meat. Add the rest of the ingredients with two cups of lukewarm water and cover; let it simmer for about an hour. In the meantime, cut the aubergines length-wise, make narrow diamond-shaped grooves on the flesh side of the slices and fry them. Drain excess oil by placing the fried aubergine slices on kitchen paper. Place them on a baking tray. On top of every aubergine slice, place a piece of meat, along with a spoonful of its juices, then a tomato slice; sprinkle with cinnamon and add a touch of sour mizitrha cheese; finish with the gruyere cheese. Cook in the oven for twenty minutes at 1800 C until the cheeses melt.

ÂÜæåôå óå ìåãÜëï ôçãÜíé ôá êïëïêõèÜêéá êïììÝíá óå ñïäÝëåò ìå ôï áëÜôé êáé ôï ðéðÝñé óêåðáóìÝíá óå óéãáíÞ öùôéÜ ìÝ÷ñé íá åîáôìéóèåß ôï íåñü ôïõò, èá

1 êïõô. óïõð. öñÝóêï äõüóìï

óáò ðÜñåé ðåñßðïõ 10-12 ëåðôÜ. Óôç óõíÝ÷åéá ðñïóèÝôåôå ôï åëáéüëáäï, ôá

øéëïêïììÝíï

êñåììýäéá øéëïêïììÝíá, ôïí Üíçèï êáé ôï äõüóìï êáé ôá óïôÜñåôå ãéá 5-6

1 ìáôóÜêé Üíçèï øéëïêïììÝíï 5 êñåììõäÜêéá öñÝóêá øéëïêïììÝíá

ëåðôÜ. ×ôõðÜôå ôá áõãÜ êáé ôá ñß÷íåôå ìÝóá óôï ôçãÜíé. Áöïý ãßíåé ìéá êñïýóôá óôï êÜôù ìÝñïò áíáêéíåßôå ôï ìåßãìá ìéá Þ äõï öïñÝò ìÝ÷ñé íá ðÞîïõí ôá áõãÜ. Óåñâßñåôå ôï ôéñéôéôßì æåóôü.

ÁëÜôé ÐéðÝñé Åëáéüëáäï ãéá ôï ôçãÜíéóìá

Áðü ðÜíù 4 êïõô. óïõð. îéíïìõæÞèñá 5-6 öÝôåò ãñáâéÝñá 5-6 öÝôåò íôïìÜôá ½ êïõô. ãëõê. êáíÝëëá

Tirititim

(monk)

Amorgos

112

2 ìåãÜëåò ìåëéôæÜíåò (öëÜóêåò) 1 êéëü ìïó÷Üñé óå 5-6 ÷ïíäñÝò öÝôåò 1 êñåììýäé øéëïêïììÝíï 1 öëéôæ. ôóáã. ëåõêü êñáóß 1 öýëëï äÜöíç 2 êïõô. óïõð. ðåëôÝ íôïìÜôáò 1 öëéôæ. ôóáã. íôïìáôÜêéá êïíêáóÝ ½ êïõô. ãëõê. æÜ÷áñç ½ êïõô. ãëõê . ðéðÝñé ½ öëéôæ. ôóáã åëáéüëáäï ÁëÜôé

1 êéëü êïëïêõèÜêéá ìéêñÜ

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

ÅêôÝëåóç

ÕëéêÜ (ãéá 6 Üôïìá)

ÅêôÝëåóç

Syros

Ingredients (serves 6 persons) 2 big aubergines ("flask" shaped) 1 kilo beef, cut into 5-6 large portions 1 onion, finely chopped 1 cup white wine 1 bay leaf 2 Tablespoon tomato paste 1 cup chopped tinned tomatoes ½ teaspoon sugar ½ teaspoon pepper ½ cup olive oil salt Topping 4 Tablespoons sour mizithra cheese 5-6 slices gruyere cheese 5-6 tomato slices ½ teaspoon cinnamon

(type of omelette)

Ingredients (serves 6 persons) 1 kilo small courgettes 10 eggs 1 Tablespoon fresh spearmint, finely chopped 1 small bunch of dill, finely chopped

Cut the courgettes into thin slices and place into a big frying pan with the salt and pepper over low heat, till their liquids evaporate; this will take about 1012 minutes. You then add the olive oil, the finely chopped onions, the dill, and the spearmint and sautè for about ãéá 5-6 minutes. Beat the eggs and add to the frying pan. When a crust is formed at the bottom, shake lightly till the eggs set. The dish is served hot.

5 fresh onions, finely chopped salt pepper Olive oil for frying

113

ÖïõñôÜëéá

ÓôñáðáôóÜäá ìå êÜððáñç êáé êñåììýäéá

ìå ðáôÜôåò êáé ëïõêÜíéêï ¢íäñïò ÅêôÝëåóç

Êüâåôå ôï ëïõêÜíéêï óå 10 ÷ïíäñÝò ñïäÝëåò. Óå Ýíá ìÝôñéï ôçãÜíé ñß÷íåôå ôï âïýôõñï Þ ôç ãëßíá êáé ôçãáíßæåôå ëßãï ôéò ðáôÜôåò, ãéá íá ìáëáêþóïõí. ×ôõðÜôå ôá áõãÜ ìáæß ìå ôá ëïõêÜíéêá ôï áëÜôé, ôï ðéðÝñé, ôï äõüóìï êáé ôï ôõñß êáé ôá ðñïóèÝôåôå óôï ôçãÜíé. Áíáêéíåßôå ôï ôçãÜíé ëßãï ãéá íá ðÜíå ôá áõãÜ ðáíôïý êáé óéãïìáãåéñåýåôå ìÝ÷ñé íá ðÞîåé. Áíáðïäïãõñßæåôå ôçí ïìåëÝôá þóôå íá ñïäßóåé êáé áðü ôéò äõï ìåñéÝò.

ÕëéêÜ (ãéá 6 Üôïìá) ½ ëïõêÜíéêï áíäñéþôéêï Þ ÷ïéñéíü 1 ðáôÜôá êïììÝíç óå ñïäÝëåò (ðÜ÷ïõò 1 cm) 2 áõãÜ áëÜôé ðéðÝñé äõüóìïò 1 êïõô. óïõð. âïýôõñï Þ 2 êïõô.óïõð. ãëßíá

ÕëéêÜ (ãéá 6 Üôïìá) 1/4 öëéôæ. ôóáã. åëáéüëáäï ãéá

Æåóôáßíåôå ôï åëáéüëáäï óå Ýíá ìåãÜëï ôçãÜíé êáé ôóéãáñßæåôå ôï êñåììýäé

ôçãÜíéóìá

ìÝ÷ñé íá ìáñáèåß êáé ðñïóèÝôåôå ôçí êÜððáñç. ×ôõðÜôå åëáöñþò ôá áõãÜ,

1 ìÝôñéï øéëïêïììÝíï êñåììýäé

Ý÷ïíôáò ñßîåé åëÜ÷éóôï áëÜôé (ãéáôß ç êÜðáñç åßíáé Þäç áëáôéóìÝíç), êáé ôá

1 öëéôæ. ôóáã. êÜððáñç (îåðëõìÝíç

âÜæåôå êé áõôÜ óôï ôçãÜíé. Áíáêáôåýåôå ôï ìåßãìá ìå Ýíá ðéñïýíé ìÝ÷ñé íá

êáé óôñáããéóìÝíç) 3 áõãÜ

sausage, salt, pepper, spearmint and cheese and add to the frying pan. Shake the pan lightly to spread the egg mixture evenly; cook over low heat until set. Turn the omelette over so that it becomes golden brown on both sides.

äßðëá.

Strapatsada (scrambled eggs) with capers and onions

Ándros frying pan and soften the potatoes by frying them lightly. Beat the eggs with the

ðÞîïõí ôá áõãÜ. ÂãÜæåôå ôçí óôñáðáôóÜäá êáé ôç óåñâßñåôå ìå ôï ôõñß áðü

2-3 êïõô. óïõð. öñÝóêï ôõñß

Fourtalia (omelette) with potatoes and sausage Cut the sausage into 10 thick pieces. Melt the butter or glina in a medium-size

ÅêôÝëåóç

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

1/2 öëéôæ. ôóáã. ôõñß ôñéììÝíï

Êßìùëïò

Kimolos Ingredients (serves 6 persons) ½ sausage from Andros or pork sausage 1 potato sliced into thin pieces (1 cm thick) 2 eggs

Ingredients (serves 6 persons) 1/4 cup olive oil for frying 1 medium onion, finely chopped 1 cup capers (rinsed and dried)

Heat the olive oil in a large frying pan and saut? the onion lightly; add the capers. Beat the eggs (having added very little salt - because the capers are quite salty) and pour the mixture into the pan. Mix with a fork until the eggs set. Remove the strapatsada and serve with the cheese on the side.

3 eggs 2-3 Tablespoons fresh cheese

salt pepper spearmint

114

1/2 cup grated cheese 1 Tablespoon butter or 2 Tablespoons glina (pork fat)

115

ÍôïìáôïêåöôÝäåò Óáíôïñßíç ÅêôÝëåóç Êüâåôå óôç ìÝóç ôéò íôïìÜôåò êáé áöáéñåßôå üëïõò ôïõò óðüñïõò. Ôïðïèåôåßôå ôéò íôïìÜôåò óôï ìðëÝíôåñ êáé áíïéãïêëåßíåôå ôï äéáêüðôç 3-4

3 ìåãÜëåò íôïìÜôåò ãéíùìÝíåò (ìå ôçí öëïýäá) Þ

öïñÝò ìÝ÷ñé íá êïðïýí óå ðïëý ìéêñÜ êïììáôÜêéá ÷ùñßò üìùò íá ðïëôïðïéçèïýí åíôåëþò. ÁäåéÜæåôå ôï ìåßãìá áðü ôéò íôïìÜôåò óå Ýíá øçëü

1/2 êéëü íôïìáôÜêéá Óáíôïñßíçò 2 ìåãÜëá

ôñõðçôü êáé ôï áöÞíåôå ãéá ìéá þñá ìÝ÷ñé íá óôñáããßóåé ôá õãñÜ ôïõ. ÁäåéÜæåôå ôéò óôñáããéóìÝíåò íôïìÜôåò óå Ýíá ìðïë êáé ôéò áíáìéãíýåôå ìå

êñåììýäéá øéëïêïììÝíá2 öñÝóêá êñåììõäÜêéá

ôá êñåììýäéá, ôï äõüóìï, ôï ìðåéêéí ðÜïõíôåñ, ôï áëÜôé, ôï ðéðÝñé êáé ôï áëåýñé. Ôï ìåßãìá ðñÝðåé íá åßíáé áñêåôÜ ðç÷ôü. Aí åßíáé áðáñáßôçôï,

øéëïêïììÝíá1 êïõô. ãëõê. øéëïêïììÝíï öñÝóêï

ìðïñåßôå íá ðñïóèÝóåôå ëßãï áêüìá áëåýñé. Ñß÷íåôå óå Ýíá âáèý áíôéêïëëçôéêü ôçãÜíé ôï åëáéüëáäï êáé ôï áöÞíåôå íá æåóôáèåß ðïëý êáëÜ. Ðáßñíåôå êïõôáëéÜ-êïõôáëéÜ ôï ìåßãìá ôçò íôïìÜôáò êáé ôï ñß÷íåôå óôï êáõôü ëÜäé. Ôçãáíßæåôå ôïõò íôïìáôïêåöôÝäåò óå äõíáôÞ öùôéÜ ìÝ÷ñé íá ðÜñïõí Ýíá ùñáßï âáèý ñüäéíï ÷ñþìá êáé áðü ôéò äýï ðëåõñÝò. Ôïðïèåôåßôå ôïõò íôïìáôïêåöôÝäåò óå áðïññïöçôéêü ÷áñôß êïõæßíáò íá ôñáâÞîïõí ôï ëÜäé ôïõò êáé ôïõò óåñâßñåôå áìÝóùò æåóôïýò.

êõêëÜäåò - êýìáôá ãåýóåùí

ÕëéêÜ (8-10 Üôïìá)

Domatokeftedes

äõüóìï Þ ìáúíôáíü1 êïõô. ãëõê. ìðÝéêéí ðÜïõíôåñ 2-3 êïõô. óïõð. áëåýñé1 öëéôæ. ôóáã. áëåýñé 1 1/2 öëéôæ. ôóáã. åëáéüëáäï ãéá ôï ôçãÜíéóìá ÁëÜôéÐéðÝñé

(fried tomato balls) Santorini

Cut the tomatoes in half and remove all seeds. Place them into the blender. Switch it on and off 3-4 times to chop the tomatoes up finely; do not pulp them. Empty the tomato mixture into a strainer and leave it for an hour to get rid of excess liquid. Empty the strained tomatoes into a bowl and mix with the onions the spearmint, the baking powder, salt, pepper and flour. It should be quite a thick mixture. If necessary, you can add a little more flour. Heat the olive oil well in a deep non-stick frying pan. Take spoonfuls of the tomato mixture and place into the hot olive oil. Fry the tomato balls on high heat until they become deep brown on both sides. Place the domatokeftedes on kitchen paper to drain excess oil and serve immediately, while they are still hot.

Ingredients (serves 8-10 persons) 3 big ripe tomatoes (not-peeled) or 1/2 kilo small Santorini cherry-tomatoes 2 big onions, finely chopped 2 spring onions, finely chopped 1 teaspoon spearmint or parsley, finely chopped 1 teaspoon baking powder 2-3 Tablespoons flour 1 cup flour 1 1/2 cups olive oil for frying salt

116

pepper

ÑåâéèÜäá óå óêåðáóôáñéÜ

ÖáóïëÜêéá ìáõñïìÜôéêá ìå ôçí ôçãÜíéóç

Óßöíïò ÕëéêÜ (ãéá 6 Üôïìá)

Ìýêïíïò ÂñÜæåôå ôá öáóüëéá ãéá ðåñßðïõ 15 ëåðôÜ ßóá íá ðÜñïõí 2-3 âñÜóåéò. Óôï äéÜóôçìá áõôü áöáéñåßôå ôïí áöñü ðïõ ó÷çìáôßæåôå óôçí åðéöÜíåéÜ ôïõò. Óôç óõíÝ÷åéá ôá áäåéÜæåôå óå Ýíá ôñõðçôü êáé ôá îåðëÝíåôå êáëÜ. Ôá âñÜæåôå ðÜëé óå ìéóü ëßôñï êáèáñü íåñü óå ìÝôñéá èåñìïêñáóßá ãéá 12 ðåñßðïõ ëåðôÜ. ÐñïóèÝôåôå ôï ñýæé, ôï áëÜôé êáé âñÜæåôå ãéá 10 áêüìá ëåðôÜ êëåßíåôå ôï ìÜôé ôçò êïõæßíáò êáé óêåðÜæåôå ìå ìéá âáìâáêåñÞ ðåôóÝôá. Åíôùìåôáîý åôïéìÜæåôå ôçí ôçãÜíéóç ùò åîÞò: Ñß÷íåôå ôï åëáéüëáäï íá æåóôáèåß óå Ýíá ìéêñü ôçãÜíé, ðñïóèÝôåôå øéëïêïììÝíá ôá êñåììýäéá íá ôóéãáñéóôïýí êáé íá ñïäßóïõí ðïëý åëáöñÜ. Ñß÷íåôå ôï áëåýñé êáé áíáêáôåýåôå ãñÞãïñá ìå ìéá îýëéíç óðÜôïõëá. ÓâÞíåôå ìå ôï îßäé êáé óôç óõíÝ÷åéá ôá ðñïóèÝôåôå üëá ìáæß óôçí êáôóáñüëá ìå ôá öáóüëéá êáé áíáêáôåýåôå. Óåñâßñåôå óå âáèý ðéÜôï. Ôá öáóïëÜêéá ìå ôçí ôçãÜíéóç åßíáé æïõìåñÜ êáé ôñþãïíôáé óáí êáëÜ ÷õëùìÝíç óïýðá.

ÕëéêÜ (ãéá 6 Üôïìá) 1/2 êéëü öáóïëÜêéá ìáõñïìÜôéêá 1 öëéôæ. ôóáã. åëáéüëáäï ½ öëéôæ. ôóáã. ñýæé ãéá ðéëÜöé 2-3 ìÝôñéá êñåììýäéá îåñÜ

þñåò) 2 ìåãÜëá êñåììýäéá øéëïêïììÝíá 1 öëéôæ. ôóáã. åëáéüëáäï 1 êïõô. ãëõê. áëÜôé ×õìü áðü Ýíá ìåãÜëï ëåìüíé

the water surface. Then empty into a colander and rinse well. Boil them again in half a litre of fresh water at medium heat for about 12 minutes. Add the rice and salt and cook for another 10 minutes. Switch off the heat and cover the pot with a cotton tea-towel. Meanwhile, prepare the mix to fry as follows: Heat the olive oil in a small frying pan, add the finely-chopped onions and saut? slightly. Then add the flour and stir vigorously with a wooden spatula. Add the vinegar and then pour the whole mixture into the pot with the beans and mix well.

ôï áëÜôé, ôï åëáéüëáäï êáé íåñü Ýùò üôïõ óêåðáóôïýí ôá ñåâßèéá êáé ëßãï ðáñáðÜíù. Êëåßíåôå ôï ðÞëéíï óêåýïò ìå ôï êáðÜêé ôïõ êáé øÞíåôå ôç ñåâéèÜäá óôï öïýñíï óôïõò 180 âáèìïýò ãéá 1 þñá êáé Ýðåéôá ÷áìçëþíåôå ôç èåñìïêñáóßá óôïõò 80-90 âáèìïýò êáé øÞíåôå ãéá Üëëåò 7 þñåò. Óåñâßñåôáé æåóôÞ ìå ëßãï ëåìüíé.

1 êïõô. óïõð. áëåýñé ÁëÜôé ÐéðÝñé

Revithada with skepastaria

Black-eyed beans with tiganisi (fried mix) Boil the beans lightly for about 15 minutes. Meanwhile, remove the froth from

Ôïðïèåôåßôå ôá ñåâßèéá ìÝóá óôï åéäéêü ðÞëéíï óêåýïò. Ñß÷íåôå ôá êñåììýäéá,

3-4 êïõô. óïõð. îßäé

(chick peas cooked in a ceramic dish) Sifnos

Mykonos

118

½ êéëü ñåâßèéá (ìïõóêåìÝíá ãéá 8

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

ÅêôÝëåóç

Ingredients (serves 6 persons) Ingredients (serves 6 persons) 1/2 kilo black-eyed beans 1 cup olive oil

½ kilo chick peas (soaked for 8 hours) 2 big onions, finely chopped

½ cup long-grain rice

1 cup olive oil

2-3 medium onions

1 teaspoon salt

3-4 Tablespoons vinegar

Place the chick peas in the special ceramic dish. Add the onion, salt, olive oil and enough water to cover the chick peas more than completely. Close the ceramic dish with its lid and cook in the oven at 1800oC for an hour; then lower the temperature to 80-900 C and cook for another 7 hours. The dish is served warm with a touch of lemon.

the juice of a big lemon

1 Tablespoon flour Salt Pepper

119

Ðáôïýäï

êáôóéêÜêé ãåìéóôü ÐÜñïò ÅêôÝëåóç

Ãéá ôç ãÝìéóç: ÂÜæåôå óå Ýíá ìåãÜëï êáé âáèý ôçãÜíé ôï âïýôõñï êáé ôï åëáéüëáäï êáé ñß÷íåôå ôï óõêþôé êïììÝíï óå ìéêñÜ êïììÜôéá. Ôï ñïäßæåôå åëáöñþò ãéá 5-6 ëåðôÜ áðü üëåò ôéò ìåñéÝò. ÐñïóèÝôåôå êáé ôï ñýæé, ôï ôõñß êïììÝíï óå ìéêñÜ êïììÜôéá, ôéò óôáößäåò, ôï áëÜôé, ôï ðéðÝñé êáé ôï øùìß. ÂÜæåôå óéãÜ-óéãÜ íåñü êáé ôá áíáêáôåýåôå ìÝ÷ñé íá Ýñèåé íá "äÝóåé" ôï ìßãìá. Ãåìßæåôå ôï êáôóéêÜêé ìå ôï ðáñáðÜíù ìßãìá, ôï ñÜâåôå Ýôóé þóôå íá êëåßóåôå ðïëý êáëÜ ôçí êïéëéÜ ôïõ. Ôï âÜæåôå óôï öïýñíï êáé ôï óéãïøÞíåôå óôïõò 200 âáèìïýò óôçí áñ÷Þ ãéá 40 ëåðôÜ, ìåôÜ êáôåâÜæåôå ôçí èåñìïêñáóßá óôïõò 180 âáèìïýò ãéá áêüìá äýï þñåò óêåðáóìÝíï ìå

êõêëÜäåò - êýìáôá ãåýóåùí

ëáäüêïëëá þóôå íá ìçí óáò êáåß.

ÕëéêÜ (ãéá 15 -20 Üôïìá) ÃÝìéóç 2 óõêùôÜêéá áðü êáôóéêÜêé 500 ãñ. óôáößäåò 250 ãñ. ñýæé êáñïëßíá 250 ãñ. êåöáëïôýñé 150 ãñ. åëáéüëáäï 150 ãñ. âïýôõñï 500 ãñ. êïììáôÜêéá øùìß ÁëÜôé ÐéðÝñé Íåñü üóï ðÜñåé ¸íá êáôóéêÜêé, êáôÜ ðñïôßìçóç ãÜëáêôïò ðåñßðïõ 8-9 êéëÜ

Patoudo

(stuffed goat) Paros

For the stuffing: Place the butter and olive oil in a big deep frying pan and add the liver cut into small pieces. Brown lightly, on all sides, for 5-6 minutes. Add the rice, cheese - cut in small pieces - the raisins, the salt, pepper and bread. Add water slowly and stir until the mixture is homogenous and firm. Fill the goat with the mixture and stitch together to close its belly tight. Place in the oven and roast at 2000oC, for the first 40 minutes; then lower the heat to 1800oC and cook for two more hours, after covering the goat with baking paper, so it does not get burned on the outside.

Ingredients (to serve 15 -20 persons) A small goat, around 8-9 kilos Stuffing 2 goat livers 500 gr raisins 250 gr short-grain rice 250 gr kefalotyri (hard, salty cheese) 150 gr olive oil 150 gr butter 500 gr small bread pieces

120

salt pepper water, as needed

ÌáôóÜôá

Ìåëéôßíéá

ÖïëÝãáíäñïò

Óýñïò

ÅêôÝëåóç Óå ìéá ìåãÜëç ëåêÜíç ñß÷íåôå ôï áëåýñé, ôï íåñü, ôï åëáéüëáäï êáé ëßãï áëÜôé,

500 ãñ. áëåýñé

æõìþíåôå ìÝ÷ñé íá ðÜñåôå ìßá óêëçñÞ êáé ïìïéïãåíÞ æýìç êáé ôçí áöÞíåôå íá

1 êïõô. óïõð. åëáéüëáäï

"îåêïõñáóôåß" ãéá 15- 20 ëåðôÜ ðåñßðïõ. Óôç óõíÝ÷åéá áíïßãåôå 4 -5 êïììÜôéá öýëëï ÷ïíôñü êáé ôá ðáóðáëßæåôå ìå

1 ½ öëéôæ. ôóáã. áëÜôé

áñêåôü áëåýñé. Ôõëßãåôå êÜèå öýëëï óå ñïëü êáé ìå Ýíá ìá÷áßñé ôï êüâåôå

½ öëéôæ. ôóáã. ôñéììÝíï ëáäïôýñé

áðü ôçí Üêñç ðñïò ôá ìÝóá óå ëåðôÝò öÝôåò ãéá íá öôéÜîåôå ôç ìáôóÜôá.

ÖïëåãÜíäñïõ, Þ Üëëï óêëçñü ôõñß

Ôá âñÜæåôå ãéá 5 ëåðôÜ óå áëáôéóìÝíï íåñü, ôá óïõñþíåôå êáé ôá óåñâßñåôå

(ðñïáéñåôéêÜ)

ÕëéêÜ (ãéá 30 -40 êïììÜôéá) Ãéá ôç æýìç 1 êéëü áëåýñé ãéá üëåò ôéò ÷ñÞóåéò 50 ãñ. âïýôõñï Ëßãï áëÜôé Íåñü Ãéá ôç ãÝìéóç 1 êéëü ìõæÞèñá áíÜëáôç1 êéëü æÜ÷áñç 250 ãñ. áëåýñé ðïõ

Áíáêáôåýåôå üëá ôá õëéêÜ ãéá ôç æýìç êáé öôéÜ÷íåôå Ýíá æõìÜñé ü÷é ðïëý ìáëáêü áëëÜ ïýôå êáé óêëçñü. Ôçí áöÞíåôå íá îåêïõñáóôåß 20'. Êáôüðéí ôçí áíïßãåôå óå öýëëï ëåðôü êáé êüâåôå ìå êïõð-ðáô äßóêïõò äéáìÝôñïõ 4-5 åê. Áíáóçêþíåôå ôéò Üêñåò êÜèå äßóêïõ þóôå íá äçìéïõñãÞóåôå ìéá "öùëéÜ" üðïõ èá âÜëåôå ôç ãÝìéóç. Ãéá ôç ãÝìéóç, áíáêáôåýåôå ôç ìõæÞèñá êáé ôç æÜ÷áñç, ðñïóèÝôåôå êáôüðéí ôï áëåýñé êáé ìåôÜ ôá áõãÜ ÷ôõðçìÝíá, ôç ìáóôß÷á êáé ôç âáíßëéá. Áíáêáôåýåôå êáëÜ ìÝ÷ñé íá áðïêôÞóåôå Ýíá ðá÷ýññåõóôï

óå ìéá ðéáôÝëá Þ óå áôïìéêÜ ðéÜôá, óõíïäåýïíôáò ôá ìå êüêïñá Þ êïõíÝëé

öïõóêþíåé ìüíï ôïõ 3-4 áõãÜ 20

ïìïéüìïñöï ìåßãìá. Ãåìßæåôå êÜèå äßóêï æýìçò ìå ìéá êïõôáëéÜ áðü ôç

êïêêéíéóôü êáé ðáóðáëéóìÝíá ôñéììÝíï ëáäïôýñé áðü ðÜíù.

ãñ. ìáóôß÷á ×ßïõ, êïðáíéóìÝíç êáé

ãÝìéóç. "TóéìðÜôå" ãýñù - ãýñù ôçí æýìç íá ó÷çìáôéóèåß Ýíá ëõ÷íáñÜêé.

êïêêéíéóìÝíç Ëßãç âáíßëéá

Ôïðïèåôåßôå ôá ìåëéôßíéá óå âïõôõñùìÝíï ôáøß êáé øÞíåôå ãéá 40 óôïõò 180 âáèìïýò ìÝ÷ñé íá ðÜñïõí üìïñöï îáíèü ÷ñþìá.

Matsata

Melitinia - Lychnarakia

(home-made pasta)

(Small honey sweets small oil-lamp shaped sweets) Tinos

Folegandros In a big bowl mix the flour, water, olive oil and a pinch of salt and knead to make a firm, homogenous dough; let it rest for about 15-20 minutes. Then roll out into 4-5 thick sheets and sprinkle with ample flour. Roll each sheet up and start cutting into small spirals to make the matsata. Boil for 5 minutes in salted water, strain and place on a serving dish or individual plates; the pasta is accompanied by rooster or rabbit cooked in tomato sauce; it is sprinkled with grated ladotyri.

Ingredients (serves 6 persons) 500 gr flour 1 Tablespoon olive oil 1 ½ cups water salt ½ cup grated ladotyri ('oil-cheese') from Folegandros or any other hard cheese (optional)

Ingredients (for 30 -40 pieces) For the dough 1 kilo all purpose flour 50 gr butter pinch of salt water For the filling

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ÅêôÝëåóç

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

ÕëéêÜ (ãéá 6 Üôïìá)

ëõ÷íáñÜêéá

1 kilo unsalted mizithra cheese 1 kilo sugar 250 gr self-rising flour 3-4 eggs 20 gr mastic from Chios, ground and sieved pinch of vanilla

Mix all ingredients into smooth, firm dough, neither too fluffy nor too stiff. Let it rest for 20'. Roll out into thin sheets and cut into circles, 4-5 cm in diameter. Raise the edges of each circle to create a 'nest' so that you can place the filling inside. For the filling, mix the mizithra cheese with the sugar; add the flour and beaten eggs, the mastic and the vanilla. Mix well into a thick homogenous mixture. Fill each circle of dough with a spoonful of filling; Pinch the dough all around to form a little "oil-lamp". Place the melitinia on a buttered baking tray and bake for 40 minutes at 1800oC until they are golden brown.

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ÃåìéóôÜ ÁíÜöç ÅêôÝëåóç Óå Ýíá ôçãÜíé êáâïõñäßæåôå ôï óïõóÜìé ìÝ÷ñé íá ñïäßóåé áëëÜ íá ìçí óáò êáåß. ¸ðåéôá ôï ñß÷íåôå óôï ìðëÝíôåñ íá ôï óðÜóåôå Þ ôï êïðáíÜôå óå ãïõäß, ôï áäåéÜæåôå óå Ýíá ìðïë êáé ðñïóèÝôåôå ôçí ôñéììÝíç öñõãáíéÜ, ôá êáíåëïãáñýöáëëá, ôï ìïó÷ïêÜñõäï êáé ôï ðïñôïêÜëé. ÂñÜæåôå ôï óéñüðé ãéá ëßãï êáé üôáí êñõþóåé åëáöñÜ ðñïóèÝôåôå ôï ìßãìá ôïõ óïõóáìéïý êáé áíáêáôåýåôå êáëÜ. Ôï áöÞíåôå Ýíá ïëüêëçñï âñÜäõ þóôå íá Ýñèåé íá äÝóåé ôï ìßãìá. Óå Ýíá ìðïë ñß÷íåôå ôá õëéêÜ ôçò æýìçò êáé ëßãï ÷ëéáñü íåñü, ôá æõìþíåôå ìÝ÷ñé íá ðÜñåôå ìéá æýìç óêëçñÞ êáé ïìïéïãåíÞò. ÁöÞíåôå ôç æýìç íá îåêïõñáóôåß ãéá 10-15 ëåðôÜ.

êõêëÜäåò - êýìáôá ãåýóåùí

Áíïßãåôå öýëëï ëåðôü êáé êüâåôå óôñïããõëÜ êïììáôÜêéá ìå ìéá öüñìá Þ ìå Ýíá ðéáôÜêé ôïõ êáöÝ äéáìÝôñïõ 10 åê. ÂÜæåôå ìéá êïõôáëéÜ ãÝìéóç êáé äéðëþíåôå óôá äýï ó÷çìáôßæïíôáò Ýíá ìéóïöÝããáñï. Ôá ôçãáíßæåôå óå êáõôü åëáéüëáäï ëÜäé êáé ôá ôïðïèåôåßôå óå áðïññïöçôéêü ÷áñôß. ¼ôáí êñõþóïõí ëßãï ôá ðáóðáëßæåôå ìå æÜ÷áñç Ü÷íç.

ÕëéêÜ (ãéá 40 êïììÜôéá) Ãéá ôç æýìç 2 öëéôæ. ôóáã áëåýñé 1 êïõô. óïõð. åëáéüëáäï 1 êïõô. óïõð. îýäé Ìéá ðñÝæá áëÜôé Ãéá ôç ãÝìéóç 10 öëéôæ. ôóáã. óïõóÜìé 5 öëéôæ. ôóáã. öñõãáíéÜ 1 êïõô. ãëõê. êáíåëëïãáñýöáëá óå óêüíç êïðáíéóìÝíá Ìéá ðñÝæá ìïó÷ïêÜñõäï ÐïñôïêÜëé öëïýäá ôñéììÝíï (ðåñßðïõ Ýíá êïõôáëÜêé ãëõêïý) Åëáéüëáäï ãéá ôï ôçãÜíéóìá 2-3 êïõô. óïõð. Ü÷íç æÜ÷áñç Ãéá ôï óéñüðé 8 öëéôæ. ôóáã. æÜ÷áñç 4 öëéôæ. ôóáã. íåñü 4 öëéôæ. ôóáã. ìÝëé

Gemista

(stuffed dough sweets) Anafi

Brown the sesame in a frying pan- do not burn it. Put it in the blender to crack it or in the mortar and 'break' it with the pestle. Empty into a bowl and add the ground rusk, the cinnamon-clove mix, the nutmeg and the orange rind. Boil the syrup for a while and when it cools off, add the sesame mixture into the syrup and mix well. Let the mixture rest overnight. Mix the dough ingredients in a bowl and add a little lukewarm water; knead well to get a firm, homogenous dough. Let the dough rest for 1015 minutes. Roll out the dough into thin sheets and cut small round pieces, using a dough cutter or a small saucer - around 10cm in diameter. Place a spoonful of filling onto the dough circle and fold into a crescent. Fry in hot olive oil and place onto kitchen paper to drain. When the sweets have cooled off, sprinkle with icing sugar.

Ingredients (for 40 pieces) For the dough: 2 cups flour 1 Tablespoon olive oil 1 Tablespoon vinegar pinch of salt For the filling 10 cups sesame 5 cups ground rusk 1 teaspoon cinnamon-clove ground in the mortar pinch nutmeg 1 teaspoon orange rind Olive oil for frying 2-3 Tablespoon icing sugar For the syrup

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8 cups sugar 4 cups water 4 cups honey

êõêëÜäåò - êýìáôá ãåýóåùí

Gastronomic Glossary of the Cyclades

ÁéìáôéÝò Ôï ðá÷ý Ýíôåñï ôïõ ãïõñïõíéïý ðïõ ãåìßæåôáé ìå áßìá áðü ôï ëáéìü ôïõ, ãëßíá, ìÝëé, óôáößäåò, êñåììõäÜêéá êáé ìðá÷áñéêÜ.

Haematies Pork large intestine stuffed with blood from the animal’s neck, glina, honey, raisins, spring onions and spices.

ÁìáñáèÝíéåò ÌéêñÝò ôõñüðéôåò ðïõ óôç ãÝìéóç ðñïóôßèåôáé øéëïêïììÝíï öñÝóêï ìÜñáèï.

Amarathenies Small cheese pies; fresh maratho (fennel) is added to the cheese filling.

ÁñÜíôï Åßäïò ÷åéñïðïßçôïõ æõìáñéêïý ðïõ ôï óõíáíôÜìå óå üëåò ó÷åäüí ôéò ÊõêëÜäåò.

Arando/Aranto/Arado Type of hand made pasta made on all Cyclades islands.

Áöñßôçò Ôï ÷ïíäñü áëÜôé ðïõ ìáæåýåôáé ôï êáëïêáßñé áðü ôéò ëáêêïýâåò áíÜìåóá óôéò áðüôïìåò ðëáãéÝò.

Afritis Coarse salt collected in the summer from rock holes on cliff sides.

Ãïýíá Ïé ãíùóôïß óå üëïõò ìáò êïëéïß ðïõ øÞíïíôáé áñ÷éêÜ áíïé÷ôïß óôá äýï êÜôù áðü ôïí êáõôü Þëéï ãéá ìéá ïëüêëçñç ìÝñá êáé Ýðåéôá óôï êÜñâïõíï.

Gouna Mackerel left open in two in the hot sun for a whole day and then barbecued.

ÊáñÜâïëïé (Óýñïò) ÓáëéãêÜñéá ðïõ óõíÞèùò ãßíïíôáé øçôÜ óôá êÜñâïõíá, êïêêéíéóôÜ Þ öñéêáóÝ ìå êïëïêõèÜêéá, Üíçèï, êñåììõäÜêéá êáé ðëïýóéá óÜëôóá áõãïëÝìïíïõ.

Karavoloi (Syros) Snails, usually cooked on the charcoal, either in red tomato sauce or fricassée with courgettes, dill, spring onions and a rich egg and lemon sauce.

ÊáñõäùôÜ ¸íá ìéêñü ãëýêéóìá åëëåéøïåéäïýò ó÷Þìáôïò, åßíáé Ýíá ìåßãìá áðü êáñýäéá, áëåýñé, æÜ÷áñç, áíèüíåñï êáé ìáóôß÷á ðïõ øÞíåôáé óôï öïýñíï êáé ðñïóöÝñåôáé ðáóðáëéóìÝíï ìå Ü÷íç æÜ÷áñç.

Karydota small oval sweets, made with a mixture of walnuts, flour, sugar, flower water and mastic, baked in the oven and served sprinkled with icing sugar.

Êáôóïýíé Ç ðåñßöçìç öÜâá óåñâéñéóìÝíç ìå Üöèïíï ëÜäé.

Katsouni Famous dish made with split peas; it is a paste-like dip, served with ample olive oil.

ÊïëéôóáíïêåöôÝäåò Óôç ÐÜñï ïé ìéêñÝò "áíåìþíåò" ôçò èÜëáóóáò äåí ôçãáíßæïíôáé áðëÜ ìå áëåýñé, üðùò óôç Ìýêïíï (âë. "êïëëçóéÜíïé"), áëëÜ ãßíïíôáé êåöôÝäåò ìå ôçí ðñïóèÞêç ôõñéïý, êñåììõäéïý, äõüóìïõ êáé ëßãï áëåýñé.

Kolitsanokeftedes On Paros, very small sea anemones are not simply fried rolled in flour, like on Mykonos (see “kollesianoi”), but turned into balls with added cheese, onion, spearmint and a little flour.

ÊïëëçóéÜíïé (Ìýêïíïò) Ðñüêåéôáé ãéá ôï ìáëÜêéï ðïõ ïíïìÜæåôáé "áíåìþíç" ôçò èÜëáóóáò. Ïé ÌõêïíéÜôåò ôéò ìáæåýïõí ìå ðñïóï÷Þ, ôéò âïõôÜíå óå êïõñêïýôé êáé ôéò ôçãáíßæïõí.

Kollesianoi (Mykonos) This is a dish with sea-anemones. Locals collect the sea-anemones carefully, dip them into batter and fry them.

ÊïðÜíéá ¸íá åßäïò õðïôõðþäïõò öïíôÜí ðïõ ðáñáóêåõáæüôáí ìå êïðáíéóìÝíï ðáîéìÜäé êñßèéíï, óïõóÜìé êáé óôáößäá.

Kopania A rudimentary kind of treat to serve to guests, made with pestled barley rusk, sesame and raisins.

Êïñêïêýëåò ÌéêñÜ Üíõäñá îõëÜããïõñá ðïõ ìáæß ìå ôá íôüðéá áìðåëïöÜóïõëá åßíáé ôá áðáñáßôçôá ëá÷áíéêÜ ôïõ êáëïêáéñéíïý öïëåãáíäñßôéêïõ ôñáðåæéïý.

Korkokyles Small green melons, grown on arid land, combined with ambelofasoula (local green beans): they are the staple vegetables for Folegandros summer meals.

Êïõëïýñåò ÎåñÜ êáé ëåðôÜ êïõëïýñéá ìå ãëõêÜíéóï êáé óïõóÜìé ðïõ äéáôçñïýíôáé ãéá ìÞíåò áíáëëïßùôá. Êáôáíáëþíïíôáí êõñßùò ôï ðñùß ìáæß ìå Ýíá êïììÜôé ôõñß.

Kouloures Dry, thin bread rings with aniseed and sesame; they keep for months. They are usually eaten for breakfast with a piece of cheese.

Êïøßäéá Ïé ðáíóÝôåò áðü ôá ëåðôÜ ðëåõñÜ ôïõ ÷ïßñïõ øçìÝíåò óõíÞèùò óôá êÜñâïõíá.

Kopsidia Spare pork ribs, usually barbecued.

ËáäÝíéïé ÌéêñÜ ìðéóêüôá ìå åëáéüëáäï êáé ìðá÷áñéêÜ, ðïõ óôï ôÝëïò ìåëþíïíôáé.

Ladenioi Small biscuits made with olive oil and spices and dipped in honey.

Ëßâéá "ìáêáñüíéá" ¸íá ðéÜôï ìå áìðåëïöÜóïõëá âñáóôÜ ðåñé÷õìÝíá ìå öñÝóêï âïýôõñï, óÜëôóá êüêêéíç êáé ôõñß ôñéììÝíï.

Livia “makaronia” Ambelofasoula (local green beans), served boiled with melted butter, red tomato sauce and grated cheese.

ËïõâéÜ (Ìýêïíïò) Ôá ëåðôÜ áìðåëïöÜóïõëá ðïõ ôá óåñâßñïõí ìå óêïñäáëéÜ.

Louvia (Mykonos) Thin string beans served with skordalia (garlic dip).

Ëïýæåò êáé ëïõêÜíéêá Ç ëïýæá Þ "âáóéëéêéÜ" ìáñéíÜñåôáé óå ãëõêü êüêêéíï êñáóß êáé áñùìáôßæåôáé, üðùò êáé óôçí ÔÞíï, ìå ìÜñáèï êáé ðéðÝñé, êáé êáðíßæåôáé. Ôá ëïõêÜíéêá åßíáé ðéêÜíôéêá, êáðíéóôÜ êáé Ý÷ïõí Ýíôïíï Üñùìá ãëõêÜíéóïõ. ÓõíÞèùò äéáôçñïýíôáé ìÝóá óå ÷ïéñéíü ëßðïò (ãëßíá).

Louzes and sausages Louza or “vassilikia” is marinated in sweet red wine and flavoured, as on Tinos, with fennel and pepper before being smoked. Sausages are spicy and smoked with a strong aniseed flavour. They are usually preserved in pork fat (glina).

Ìáëáèïýíé Ôõñß ìéêñïý ìåãÝèïõò, ðáñåìöåñÝò ìå ôï óôñïããõëü ìå ôç äéáöïñÜ üôé óôåãíþíåé óå ìéêñÜ êáëáèÜêéá áðü âïýñëá êáé óõíÞèùò ôï áöÞíïõí íá óôåãíþóåé êáëÜ.

Malathouni Small cheese, similar to strongylo; the only difference is that it is left to dry thoroughly in small baskets made of bulrushes.

Ìáíïýñá Ôïðéêü, ëåõêü ôõñß, ðïõ áöïý îåñáèåß ãõëþíåôáé (âïõôéÝôáé óå ïéíïëÜóðç - êáôáêÜèé ôïõ êñáóéïý). Åßíáé ðïëý ðéêÜíôéêï êáé äéáôçñåßôáé ãéá ðïëý êáéñü.

Manoura Local white cheese; after it dries, it is placed in wine dregs. It is savoury and keeps for a long time.

Ìáíïýñé ÖñÝóêï ìáëáêü "ãëõêü" ôõñß áðü ðëÞñåò êáôóéêßóéï Þ ðñüâåéï ãÜëá. ÌïéÜæåé ðïëý ìå ôçí êñçôéêÞ ìõæÞèñá.

Manouri Fresh, soft, “sweet” cheese from full-fat goat or sheep milk; very similar to Cretan mizithra.

ÌáôéÝò ×ïéñéíÜ Ýíôåñá ãåìéóìÝíá ìå ñýæé êáé óôáößäåò, êáíÝëá, ãáñßöáëá.

Maties Pork intestines filled with rice and raisins, cinnamon and cloves.

ÌÜôóé ¸íá øéëü ÷åéñïðïßçôï ëáæáíÜêé ðïõ âñÜæåôáé óôï ãÜëá êáé ïíïìÜæåôáé ìáôóüãáëá.

Matsi thin, lasagna-like home made pasta boiled in milk; the dish made this way is called matsogala.

ÌÝíïõëåò ëéáóôÝò Ìéêñü øÜñé, ðïõ áíÞêåé óôçí ßäéá ïéêïãÝíåéá ìå ôç ãüðá, ðáóôþíåôáé êáé ëéÜæåôáé óôïí Þëéï. Èåùñåßôáé åîáéñåôéêüò ìåæÝò ôïõ ïýæïõ.

Menoules liastes Small fish (blotched picarel); it is covered in salt and let to dry in the sun; it is considered an excellent mezes for ouzo.

ÌðïõëÝíôá ¸íá åßäïò áëìõñÞò, áëëÜ ÷ïñôáóôéêÞò êñÝìáò ìå âÜóç ôï êáëáìðïêÜëåõñï êáé ôç öñÝóêéá óÜëôóá íôïìÜôáò.

Boulenta A type of savoury, filling crème, based on corn flour and fresh tomato sauce.

Ìðïýìðïõëï Ç ìéêñÞ ëïýæá ðïõ öôéÜ÷íåôáé áðü ôï ÷ïéñéíü øáñïíÝöñé.

Bouboulo Small louza made with porterhouse steak.

cyclades - waves of f lavour

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Ãáóôñïíïìéêü ëåîéêü ÊõêëÜäùí

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ÍôæéëáäéÜ ¸íá åßäïò ðç÷ôÞò ìå ÷ïéñéíü áñôõìÝíçò üìùò ìå æáöïñÜ.

Bourekia (Siphnos): sweets filled with honey, sesame and marzipan. They were brought over from Constantinople by Siphniot confectioners. Djiladia Type of pork jelly flavoured with saffron.

ÎéäÜôï ¸íá åßäïò ôïðéêïý ðáôóÜ ðïõ óåñâßñåôáé óå ôïðéêÜ ðáíçãýñéá üðùò áõôü ôçò Áãßáò ÐáñáóêåõÞò óôçí Áìïñãü.

Xidato Local pig-trotter soup served at local church feasts, such as that of Santa Paraskevi on Amorgos.

Óïýìá Ðïôü äõíáôü ðïõ ðñïÝñ÷åôáé áðü ôá óôñÜöõëá (ôóÜìðïõñá) ôùí óôáöõëéþí.

Souma Strong drink made from grape pomace.

ÓôñéíÜêé Êïõëïýñá ôçò Ðñùôï÷ñïíéÜò äéáêïóìçìÝíç ìå ó÷Ýäéá, áìýãäáëá êáé óïõóÜìé. Äåí ôñþãåôáé áëëÜ êñåìéÝôáé ìÝóá óôçí êïõæßíá ôïõ óðéôéïý, üðïõ ðáñáìÝíåé Ýíáí ïëüêëçñï ÷ñüíï "ãéá ôï êáëü".

Strinaki New Year’s Sweet Bread Ring decorated with patterns, almonds and sesame. It is not edible, but hung in the kitchen to bring “good luck” for the whole year. Pancakes with capers An unusual appetizer; in golden dough they mix dill, parsley and savoury capers.

Îéíü ¸íá ðïëý íüóôéìï, ìáëáêü êáé áëïéöþäåò öñÝóêï ôõñß ðïõ óåñâßñåôáé åðÜíù áðü ôçí íôïìáôïóáëÜôá.

Xino A tasy, soft, creamy, fresh cheese, served on top of tomato salad.

Ôçãáíßôåò ìå êÜðáñç ¸íá áóõíÞèéóôï ìåæåäÜêé ðïõ ìÝóá óôç ÷ñõóÞ æýìç ðëÝêïíôáé ôá êñåììýäéá ìå ôïí Üíçèï, ôï ìáúíôáíü êáé ôçí ðéêÜíôéêç êÜðáñç.

ÎéíïìõæÞèñá ÖñÝóêï ôõñß ìå áëïåéöþäç õöÞ êáé õðÝñï÷ç, îéíÞ ãåýóç. Ôñþãåôáé åðÜíù óå øùìß.

Xinomizithra Fresh cheese with creamy texture and a wonderful sour flavour. It is spread on bread.

Ôõñáýãïõëï ¸íáò éäéáßôåñïò ôñüðïò ìáãåéñÝìáôïò ôïõ êïõíåëéïý óôçí êáôóáñüëá ìå ìéá ðëïýóéá óÜëôóá áðü áõãü, ôõñß êáé êñáóß.

Tyravgoulo A special rabbit dish cooked in the pot with a rich sauce made with egg, cheese and wine.

Îéíüôõñï Ôï îéíüôõñï åßíáé Ýíá ìéêñü ôõñÜêé ìå õðüîéíç ãåýóç ðïõ ðñïÝñ÷åôáé áðü ôï óôñÜããéóìá ôïõ îéíüãáëïõ ìÝóá óå åéäéêÜ êáëáèÜêéá öôéáãìÝíá áðü âïýñëá. ¼ôáí îåñáèåß, åßíáé êáôÜëëçëï ãéá ôñßøéìï.

Xinotyro Small cheese with slightly sour flavour; it is made after sour milk is strained through special baskets made of bulrushes. When dried, it is used grated.

ÔõñïâïëéÜ Þ ÑïâïëéÜ ¸íá ó÷åôéêÜ ìáëáêü ôõñß, ðïëý ÷áñáêôçñéóôéêü ôçò Ìõêüíïõ, ðïõ ÷ñçóéìïðïéåßôáé óå ðßôåò.

Tyrovolia or Rovolia A relatively soft cheese, typical of Mykonos, used as pie filling.

ÐáóôåëÜôá Óýêá ëéáóôÜ ãåìéóôÜ ìå êáñýäéá êáé óïõóÜìé.

Pastelata Dried figs filled with walnuts and sesame.

Öëéãêïýíé êïêêéíéóôü Ç óõêùôáñéÜ ôïõ ÷ïßñïõ øçìÝíç ìå íôïìÜôá, ìáýñï êñáóß êáé ìðá÷áñéêÜ.

Flingouni in red sauce Pig's entrails cooked in tomato, dark red wine and spices.

Ðéôáñïýäéá Æõìáñéêü öôéáãìÝíï ìå óêëçñü óéôÜñé êáé íåñü, âñÜæåôáé óôï ãÜëá Þ ôçãáíßæåôáé.

Pitaroudia Home made pasta; it is prepared with hard wheat and water and boiled in milk or fried.

ØáñÜêéá (ÔÞíïò) Áðü ôá íïóôéìüôåñá íçóôßóéìá ãëõêÜ ôïõ íçóéïý, Ý÷ïõí ó÷Þìá ìéêñïý ìáêñüóôåíïõ øáñéïý.

Psarakia (small fish) (Tinos) One of the tastiest fasting sweets of the island, shaped like a thin, long fish.

Ðüíôæé ¸íá ðïëý äõíáôü ðïôü ðïõ ãßíåôáé ìå âÜóç ôç ñáêÞ áðü ìïýñá êáé Üöèïíï ìÝëé ðïõ ðñïÝñ÷åôáé áðü ôá ñåßêéá ôïõ íçóéïý. Ðßíåôáé æåóôü áëëÜ êáé êñýï.

Ponji A very strong alcoholic drink; it is made with mulberry raki and ample heather-flower honey. It is served both warm and cold.

Øáñüëéá ÌéêñÜ ëéáóôÜ øáñÜêéá, óõíÞèùò ìáñßäåò.

Psarolia Small fish, usually whitebait, dried in the sun.

ÐïõëéÜ ôçò ËáìðñÞò ØùìÜêéá óå äéÜöïñá æùüìïñöá Þ áíèñùðüìïñöá ó÷Ýäéá ðïõ öôéÜ÷íïíôáí ôçí ðåñßïäï ôïõ ÐÜó÷á.

Poulia tis Lambris (Easter Birds) Bread rolls shaped like little animals or humans, made for the Easter period.

ÐñïâáóéÜ (Ìýêïíïò) Limonium sinuatum Þ ï êïéíüò èáëáóóüãáìðñïò ðñüêåéôáé ãéá âáóéêü ÷üñôï ôçò ÌõêïíéÜôéêçò, êáé ü÷é ìüíï, êïõæßíáò (ôï óõíáíôÜìå åðßóçò óôçí ÔÞíï êáé ôç Óýñï) åßíáé ðïëý íüóôéìï êáé ìáãåéñåýåôáé ìå êñÝáò êáé ëáñäß.

Provassia (Mykonos) Limonium sinuatum or common thalassogambr?s, is the staple wild green of Mykonos – and not only – cuisine (it is also served on Tinos and Syros). It is very tasty and cooked with meat and lard.

ÓåóêïõëïðéôÜêéá ¸íá ðéÜôï ðïõ áêñïâáôåß ìåôáîý ôïõ ãëõêïý êáé ôïõ öáãçôïý. Ìéá ðßôá öôéáãìÝíç áðü óÝóêïõëá, ñýæé, êáñýäéá, óôáößäåò, êáíÝëá, ãáñßöáëï, ðåôéìÝæé êáé óðéôéêü öýëëï.

Seskoulopitakia A dish on the borderline between savoury and sweet. A pie make with kale, rice, raisins, cinnamon, grape juice preserve and home made fyllo pastry.

Óßóõñá Õðïëåßììáôá êñÝáôïò ðïõ âñßóêïíôáé óôï ðá÷ý äÝñìá ôïõ ÷ïßñïõ êáé üôáí ëéþóåé ç ãëßíá (ôï ëßðïò) ìÝíïõí êáé ôóéãáñßæïíôáé óôçí êáôóáñüëá.

Sisyra Meat residues under the thick pig skin; when the glina (fat) melts, these are left behind and fried in the pan.

ÓêïñäïëáæÜíá ËáæÜíéá ðïõ âñÜæïíôáé óå Üöèïíï íåñü êáé óåñâßñïíôáé áöïý áíáìåé÷ôïýí ìå ìéá åëáöñéÜ óêïñäáëéÜ.

Skordolazana Lasagna boiled in ample water and served mixed with a light garlic dip.

Óïõãëß ÌéêñÜ øáñÜêéá, ãüðá Þ ìáñßäá, ëéáóôÜ óôïí Þëéï. ¸ðåéôá âïõôéïýíôáé óå ÷õëü êáé ôçãáíßæïíôáé.

Sougli Small fish, boce or whitebait dried in the sun. They are dipped in batter and fried.

cyclades - waves of f lavour

êõêëÜäåò - êýìáôá ãåýóåùí

ÌðïõñÝêéá (Óßöíïò) ÃåìéóôÜ ãëõêÜ ìå ìÝëé, óïõóÜìé êáé áìõãäáëüøé÷á. Ôï Ýöåñáí áðü ôçí Êùíóôáíôéíïýðïëç Óßöíéïé æá÷áñïðëÜóôåò.

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ÄùäåêÜíçóá ï ôüðïò Ôá ÄùäåêÜíçóá, ìå ôá ùñáßá öõóéêÜ ôïðßá, ôá èáõìÜóéá éóôïñéêÜ áîéïèÝáôá êáé èñçóêåõôéêÜ ìíçìåßá, ôïõò ðáñáäïóéáêïýò ïéêéóìïýò ìå ôá óôåíÜ óïêÜêéá, ôïõò æåóôïýò êáé öéëüîåíïõò êáôïßêïõò, ôéò êáèáñÝò ðáñáëßåò êáé ôá ìïíáäéêÜ ôïðéêÜ ðñïúüíôá, ìáãåýïõí êÜèå åðéóêÝðôç. óôá íïôéïáíáôïëéêÜ. Áðïôåëïýí ôç ìåèïñéáêÞ ãñáììÞ ôçò ÅëëÜäïò óôï íïôéïáíáôïëéêü Áéãáßï, êïëëçìÝíá ó÷åäüí óôéò ÌéêñáóéáôéêÝò áêôÝò, äéáìïñöþíïíôáò ôï óýíïñï ìåôáîý ÁíáôïëÞò êáé Äýóçò. Ðñùôåýïõóá ôùí íçóéþí åßíáé ç Ñüäïò, ç ðáôñßäá ôùí öéëïóüöùí, óôçí ïðïßá õðÞñ÷å óôçí áñ÷áéüôçôá Ýíá áðü ôá åðôÜ èáýìáôá ôïõ êüóìïõ, ï Êïëïóóüò ôçò Ñüäïõ. Ôá íçóéÜ, ëüãù ôçò óôñáôçãéêÞò ôïõò ãåùãñáöéêÞò èÝóçò, åß÷áí áðü áñ÷áéïôÜôùí ÷ñüíùí ôåñÜóôéá åìðïñéêÞ, óõãêïéíùíéáêÞ êáé ðïëéôéêÞ óçìáóßá, ãé' áõôü êáé ãíþñéóáí ðïëëÜ êýìáôá êáôáêôçôþí áðü äõôéêïýò êáé áíáôïëéêïýò ðïëéôéóìïýò, ðïõ Üöçóáí æùíôáíÜ óçìÜäéá ôçò ðáñïõóßáò ôïõò. BåíåôóéÜíïé, ÃåíïõÜôåò, Óôáõñïöüñïé, Tïýñêïé êáé Iôáëïß óõãêñïýóôçêáí ãéá ôçí êáôï÷Þ ôïõò. Áðïôåëïýí ôï ôåëåõôáßï ôìÞìá ôïõ åëëçíéóìïý ðïõ åíôÜ÷èçêå óôï óýã÷ñïíï åëëçíéêü êñÜôïò, ìüëéò ôï 1948. Ç ðïëõôÜñá÷ç éóôïñßá ôùí ÄùäåêáíÞóùí êáé ïé ðïéêßëåò åðéññïÝò ðïõ äÝ÷ôçêáí áíôáíáêëþíôáé óôá Üöèïíá ìíçìåßá, óôçí áñ÷éôåêôïíéêÞ, óôéò äéáôñïöéêÝò óõíÞèåéåò êáé ôçí ôïðéêÞ êïõæßíá êáé, ãåíéêüôåñá, óôçí êïõëôïýñá ôùí êáôïßêùí ôùí íçóéþí. Ìéá éóôïñßá ãåìÜôç áðü êáôáêôÞóåéò êáé åéóâïëåßò Ý÷åé äéáìïñöþóåé ôï ðåñßãñáììá ôïõ äùäåêáíçóéáêïý ôñáðåæéïý, ðïõ Ý÷åé äáíåéóôåß óôïé÷åßá áðü ôñåéò çðåßñïõò, ôçí Áóßá, ôçí ÁöñéêÞ êáé ôçí Åõñþðç, ôá ïðïßá Ý÷ïõí áöïìïéùèåß ìå ðåñßôå÷íï ôñüðï äçìéïõñãþíôáò ãåõóôéêÜ áñéóôïõñãÞìáôá, ðïõ ðáñ' üëá áõôÜ óôçñßæïíôáé óå áðëÜ õëéêÜ, óå êáèáñÝò êáé ëéôÝò ãåýóåéò. Ç åããýôçôá óôçí ÁíáôïëÞ êáé ôç âüñåéá ÁöñéêÞ äÜíåéóå óôá íçóéÜ áñþìáôá êáé åäÝóìáôá ðïõ äåí áðáíôþíôáé ðïõèåíÜ áëëïý óôçí ÅëëÜäá. Ôï

the dodecanese - waves of f lavour

Ïñéïèåôïýíôáé áðü ôï Üãïíï íçóß ôïõ ÅõáããåëéóôÞ ÉùÜííç, ôçí ÐÜôìï, óôá âüñåéá, ìÝ÷ñé ôï áðüìáêñï Êáóôåëüñéæï óôçí åó÷áôéÜ ôçò Kõëéêßáò,

åìðüñéï ìðá÷áñéêþí ôïõ Âõæáíôßïõ êáé ìåôÝðåéôá ôùí Éððïôþí ôïõ Áã. ÉùÜííç, ïé ïðïßïé Ýöåñíáí ðåñéæÞôçôá ìðá÷áñéêÜ óôç äõôéêÞ Åõñþðç, Üöçóå ðñïöáíÞ óçìÜäéá óôéò ãåýóåéò ôçò Ñüäïõ áëëÜ êáé ôùí Üëëùí íçóéþí ôïõ äùäåêáíçóéáêïý óõìðëÝãìáôïò. Ôá ìðá÷áñéêÜ, éäéáéôÝñùò äå ôï êýìéíï, ôï ãáñßöáëï êáé ç êáíÝëá, áðïôåëïýí ôç óöñáãßäá ôçò ôïðéêÞò êïõæßíáò. Ôï êýìéíï ÷ñçóéìïðïéåßôáé ãéá íá êáñõêåýåé ôá ðÜíôá, áðü ðáîéìÜäéá ìÝ÷ñé ñåâéèïêåöôÝäåò, ðïõ ïíïìÜæïíôáé ðéôáñïýäéá, åíþ ç êáíÝëá äßíåé ôï ìïíáäéêü ôçò Üñùìá óå ãëõêÜ êáé áëìõñÜ ðéÜôá êáé ôï áðüóôáãìÜ ôçò äßíåé ôç äñïóéóôéêÞ êáíåëÜäá, ôï ðáñáäïóéáêü ðïôü ôçò Êù. Ç ìáêñü÷ñïíç êáôï÷Þ ôùí ÄùäåêáíÞóùí áðü ôïõò Éôáëïýò åðçñÝáóå ôç íçóéùôéêÞ êïõæßíá óå ü,ôé áöïñÜ ôéò ðñïóìåßîåéò ôùí êõñßùò ðéÜôùí ìå æõìáñéêÜ êáé ìå üóðñéá. ÅäÝóìáôá ðïõ ìïéÜæïõí éôáëéêÜ, üðùò ôï ñéæüôï ìå ìåëÜíé óïõðéÜò, áðïôåëïýóáí ìÝñïò ôçò ôïðéêÞò êïõæßíáò ãéá äåêáåôßåò. ÓçìáíôéêÞ åðßóçò åðßäñáóç ìå ðéêÜíôéêåò ãåýóåéò êáé åîùôéêÜ öáãçôÜ åß÷å ç ìáêñü÷ñïíç äéáìïíÞ ðïëëþí íçóéùôþí óôçí êïóìïðïëßôéêç ÁëåîÜíäñåéá. ÁéãõðôéáêÜ öáãçôÜ üðùò ôç ìïëï÷ßá êáé ôçí ôá÷éíßá ìðïñåß êáíåßò íá ôá ãåõôåß áêüìç êáé óÞìåñá óôçí ÊÜóï. Ç ðëÝïí óçìáíôéêÞ åðéññïÞ ôçò äùäåêáíçóéáêÞò áðü ôéò êïõæßíåò ôçò áíáôïëéêÞò Ìåóïãåßïõ åßíáé ôï ãÝìéóìá: ãåìéóôü áñíß ãéá ôï ÐÜó÷á Þ áêüìá ãåìéóôü êïôüðïõëï Þ ãáëïðïýëá, ìå ãÝìéóç ðïõ ïíïìÜæåôáé ðáóðáñÜ (ñýæé, êñåììýäé, óõêþôé, ìðá÷áñéêÜ, íôïìÜôá ê.ëð.), ãåìéóôÜ åíôüóèéá ìå óõêþôé êáé ñýæé (ôá ëåãüìåíá ìðïõóôéÜ), ãåìéóôÜ æáñæáâáôéêÜ, áêüìç êáé ãåìéóôïß áíèïß êïëïêõèéþí, ôá êïëïêõèïðïýëéá, ãåìéóôÜ ãëõêÜ, ðéôÜêéá ìå ãÝìéóç áíèüôõñï êáé ìðá÷áñéêÜ, ôá ìïó÷ïðïýãêéá ìå ãÝìéóç áðü áìýãäáëá, êáñýäéá êáé ðïëëÜ Üëëá.

131

The Dodecanese The Land The Dodecanese, with their great natural landmarks, splendid historical sites and religious monuments, traditional residential districts with narrow alleys, warm and hospitable residents, their sunny, clean beaches and their unique local products, inspire a feeling of awe in every visitor. They range from the barren isle of St. John - Patmos - in the North, to distant Kastelorizo, to the extremity of Kilkias in the southeast. They constitute the East. Their capital is the island of Rhodes, homeland of many philosophers, which in ancient times hosted one of The Seven Wonders of the world, the Colossus of Rhodes. The Islands, due to their strategic geographic location, have always been a hub of great trade, transport and political significance and that's why they were invaded by waves of conquerors from Western and Eastern civilizations who all left their marks behind. Venetians, Genoese, Crusaders, Turks and Italians fought over the islands. The Dodecanese was the last part annexed to present-day Greece in 1948. The Isles tumultuous history and scale of external influence is reflected in numerous monuments, in their architecture, dietary habits, local cuisine, and the culture of their inhabitants in general. The past history of conquerors and invaders has shaped the outline of the Dodecanese cuising, which has borrowed elements from three continents, Asia, Africa and Europe; these have been assimilated in an elaborate way to create culinary masterpieces, which, however are based on simple ingredients, and on clear frugal flavours. Due to their proximity to the East and North Africa the Islands have borrowed aromas and dishes not found anywhere else in Greece. The spice trade of the Byzantium and, later on, of St. John's Knights, who brought coveted spices to Western Europe, left clear marks not only on Rhodes' cuisine but on that of other islands of the Dodecanese as well. Spices, especially cumin, cloves and cinnamon are typical ingredients of the local cuisine.

the dodecanese - waves of f lavour

the border line of Greece in the Southeast Aegean, almost connected to the shores of Western Asia; they form the border between the West and

Cumin is used as seasoning on many things, from rusks to fried chick pea meatballs (a type of falafel), which are called "Pitaroudia", while cinnamon adds its unique aroma to both sweet and savory dishes; when distilled cinnamon is used to make refreshing Kanelada, the traditional beverage of Kos. The long term occupation of the Dodecanese by the Italians influenced the cuisine on the islands, especially in mixing main pasta dishes with pulses. Dishes that looked Italian, such as risotto cooked in cuttlefish ink, have been part of the local cuisine for decades. Another important influence towards using spicy and exotic food came from the prolonged stay of many island inhabitants in Alexandria. Egyptian dishes such as molohia and tahinia are served on Kassos to this day. "Stuffed" dishes have been another important influence on Dodecanese cuisine from Eastern Mediterranean countries: stuffed lamb for Easter or stuffed chicken or turkey. The stuffing is called Paspara and contains rice, onion, liver, herbs, tomato, etc. Stuffed entrails with liver and rice (Boustia); stuffed vegetables, or even stuffed courgette flowers called Kolokithopoulia, stuffed sweets, pies stuffed with anthotiro and herbs, or moskoboukia with a filling of almonds and walnuts and numerous other delicacies.

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134

Local conditions and customs

Åêôüò áðü ôéò éóôïñéêÝò óõãêõñßåò, ç ãåùìïñöïëïãßá ôùí íçóéþí

Besides historical circumstances, the geomorphology of the islands

êáé ç ãïíéìüôçôá ôùí åäáöþí åðçñÝáóáí ôçí åîÝëéîç, ôçí áíÜðôõîç,

and their soil affected the development, growth, prime, and activities of

ôçí áêìÞ ôïõò êáèþò êáé ôéò äñáóôçñéüôçôåò ôùí êáôïßêùí êáé ôçí ïé-

their inhabitants as well as their economy. These, small rocky islands

êïíïìßá ôïõò. ¸ôóé, ôá ìéêñÜ âñá÷þäç íçóéÜ ìå ôçí åëÜ÷éóôç êáëëéåñ-

with the tiny area of arable land turned to the sea in order to survive.

ãÞóéìç ãç ãñÞãïñá óôñÜöçêáí óôç èÜëáóóá ãéá íá åðéâéþóïõí. Ç Óý-

Symi, Kassos, Kalymnos and Chalki had heavy trade, while later on they

ìç, ç ÊÜóïò, ç ÊÜëõìíïò êáé ç ×Üëêç åß÷áí Ýíôïíç åìðïñéêÞ äñáóôç-

specialized in sponge diving, and the sea virtually became the islanders'

ñéüôçôá, åíþ áñãüôåñá åîåéäéêåýôçêáí óôç óðïããáëéåßá êáé ç èÜëáóóá

only source of food; as a result, the cuisine of these islands is based sole-

õðÞñîå ó÷åäüí ôç ìïíáäéêÞ ðçãÞ ôñïöÞò, ìå áðïôÝëåóìá ç êïõæßíá

ly on fish and seafood, which are cooked in thousands of different ways.

áõôþí ôùí íçóéþí íá óôçñßæåôáé êáôÜ âÜóç óôá øÜñéá êáé ôá èáëáóóé-

Amongst the finest seafood specialties are fish and seafood which

íÜ, ôá ïðïßá ìáãåéñåýïíôáé ìå ÷ßëéïõò äõï ôñüðïõò.

are preserved in salt and dried in the sun; they hold pride of place in

ÁíÜìåóá óôéò ðéï åêëåêôÝò èáëáóóéíÝò óðåóéáëéôÝ åßíáé ôá ðáóôÜ

Aegean cuisine, because they provide food all year round; this was very

êáé îåñáìÝíá óôïí áÝñá øÜñéá êáé èáëáóóéíÜ ðïõ êáôÝ÷ïõí îå÷ùñé-

useful in winter, when storms and high waves made fishing conditions

óôÞ èÝóç óôçí êïõæßíá ôïõ Áéãáßïõ, ãéáôß ðáñÝ÷ïõí ôñïöÞ ãéá üëï ôï

increasingly difficult and dangerous. Menoula is preserved in salt on

÷ñüíï êáé êõñßùò ãéá ôï ÷åéìþíá, ðïõ ïé èÜëáóóåò åßíáé öïõñôïõíéá-

Kassos, Karpathos, and Symi. On Symi and Karpathos an excellent

óìÝíåò êáé ïé óõíèÞêåò ãéá øÜñåìá ðïëý äýóêïëåò. Ç ìÝíïõëá ðáóôþ-

appetizer is sun-dried lobster, favored during Easter Lent (Sarakosti).

íåôáé óôçí ÊÜóï, óôçí ÊÜñðáèï êáé óôç Óýìç. Óôç Óýìç êáé ôçí ÊÜëõ-

And, of course, one of the most unusual special dishes is spinalo, made

ìíï ïé áóôáêïïõñÝò îåñáßíïíôáé óôïí Þëéï êáé åßíáé åîáßñåôïò ìåæÝò,

with certain seashells called pines, sea-urchins or ray fish; these are pre-

éäßùò ôç ÓáñáêïóôÞ. Êáé óßãïõñá, ìßá áðü ôéò ðéï áóõíÞèéóôåò áðü ü-

served in brine made with sea water, which leaves a lovely smell of

ëåò ôéò óõíôçñçìÝíåò èáëáóóéíÝò óðåóéáëéôÝ åßíáé ôï óðéíéÜëï, ðïõ

iodine.

öôéÜ÷íåôáé ìå ðßíåò, á÷éíïýò Þ óáëÜ÷éá êáé óõíôçñåßôáé óå Üëìç áðü èáëáóóéíü íåñü ìå Ýíôïíç ôçí åõùäéÜ ôïõ éùäßïõ.

Often, harsh conditions and lack of raw materials, forced island inhabitants to use anything produced on the Dodecanese land. This

Óõ÷íÜ ïé äýóêïëåò óõíèÞêåò áëëÜ êáé ç Ýëëåéøç ðñþôùí õëþí á-

made almost every housewife skilled in using her imagination to com-

íÜãêáóå ôïõò êáôïßêïõò ôùí íçóéþí íá ÷ñçóéìïðïéÞóïõí êáèåôß ðïõ

bine poor ingredients and create tasty dishes even during hard times for

ãåííÜ ç äùäåêáíçóéáêÞ ãç Ýôóé ðïõ ç êÜèå íïéêïêõñÜ íá ìðïñÝóåé ìå

the islands, when their diet became particularly austere. A characteris-

ìáåóôñßá êáé ðñïðÜíôùí ìå öáíôáóßá íá óõíäõÜóåé öôù÷Ü õëéêÜ ãéá

tic example comes from Rhodes and Symi, where they even use

íá öôéÜîåé ãåõóôéêÜ öáãçôÜ êõñßùò óå êáéñïýò äýóêïëïõò ãéá ôá íç-

Cyclamen leaves, which they stuff with mincemeat, rice and other ingre-

óéÜ, üôáí ç äéáôñïöÞ Þôáí éäéáßôåñá ëéôÞ. ×áñáêôçñéóôéêü ðáñÜäåéãìá

dients to create the famous Dolamades. The fruit of the Cyclamen,

ðñïÝñ÷åôáé áðü ôç Ñüäï êáé ôç Óýìç, üðïõ ÷ñçóéìïðïéïýíôáé áêüìç

when boiled with sugar on low heat, make a tasty dessert, while

êáé ôá öýëëá áðü ôá êõêëÜìéíá, ôá ïðïßá ãåìßæïíôáé ìå êéìÜ, ñýæé êáé

Cyclamen bulbs are browned in the frying pan and used to garnish all

Üëëá õëéêÜ êáé áðïôåëïýí ôïõò ãíùóôïýò íôïëìÜäåò. ïé äå êáñðïß

kinds of dishes. Amaragoi (May daisies) are boiled and preserved in

ôïõò, áí óéãïâñÜóïõí ìå æÜ÷áñç, äßíïõí Ýíá åýãåõóôï ãëõêü, åíþ ôá

vinegar; this is a simple dish from Rhodes and Kassos, while Glistrida

êñåììýäéá ôïõò ôóéãáñßæïíôáé êáé ãáñíßñïõí äéÜöïñá ðéÜôá. Ïé áìÜ-

(Common purslane) along with vlita (Amaranta greens) are really tasty

ñáããïé (ìáñãáñßôåò ôïõ Ìáãéïý) âñÜæïíôáé êáé, ðåñáóìÝíïé áðü îßäé,

when cooked with fried onion in tomato sauce, to make a tasty yahni

áðïôåëïýí Ýíá ëéôü öáãçôü ðïõ áðáíôÜ óôç Ñüäï êáé ôçí ÊÜóï, åíþ

dish. On Kassos housewives also gather sea dandelions which they pre-

ç ãëéóôñßäá ìáæß ìå âëßôá áðïôåëïýí Ýíá íüóôéìï ãéá÷íß. Óôçí ÊÜóï å-

serve in thick salt, so they may be cooked in the summer when there

ðßóçò ïé íïéêïêõñÝò ìáæåýïõí ñáäßêéï ôçò èÜëáóóáò, ôï ïðïßï, ãéá íá

are fewer greens available.

óõíôçñçèåß ùìü êáé íá ìðïñåß íá ìáãåéñåõôåß êáé ôï êáëïêáßñé, ðïõ ôá ÷ïñôáñéêÜ åßíáé ëéãïóôÜ, ðáóôþíåôáé (ôïðïèåôåßôáé óå ÷ïíäñü áëÜôé).

Aromatic herbs such as thyme, oregano, sage, spearmint and fennel, grow on most of the islands; these are special favorites since they

Óå üëá ó÷åäüí ôá íçóéÜ öýïíôáé áñùìáôéêÜ âüôáíá (èõìÜñé, öá-

add great aroma to dishes and a wonderful, unique taste. Indicatively,

óêüìçëï, ñßãáíç, äõüóìï, ìÜñáèï) ðïõ åßíáé éäéáßôåñá áãáðçôÜ êáé äß-

on Kos, schinos (Pistacia lentiscusis) is used in bread and rusks; saffron

íïõí öáãçôÜ ðïõ ìïó÷ïìõñßæïõí, ìå õðÝñï÷ç êáé îå÷ùñéóôÞ ãåýóç.

is used in Easter sweet bread rings on Astipalea; sage is used in many

ÅíäåéêôéêÜ áíáöÝñåôáé üôé óôçí Êù ï ó÷ßíïò ÷ñçóéìïðïéåßôáé óôá øù-

dishes made on Rhodes, while capers are used in tomato sauce and fish

ìéÜ êáé ôá ðáîéìÜäéá, ï êñüêïò óôéò ðáó÷áëéíÝò êïõëïýñåò ôçò Áóôõ-

dishes in Pserimo. Visitors to Rhodes should not miss the chance to

ðÜëáéáò, ôï öáóêüìçëï óå ðïëëÜ ðéÜôá ôçò Ñüäïõ, åíþ ç êÜðáñç óå

sample the liqueur made with seven herbs collected from Filerimos

óÜëôóåò íôïìÜôáò êáé ðéÜôá ìå øÜñéá óôçí ØÝñéìï. Ìçí ðáñáëåßøåôå

plateau.

íá äïêéìÜóåôå óôç Ñüäï ôï éäéáßôåñçò ãåýóçò ëéêÝñ, öôéáãìÝíï áðü åöôÜ âüôáíá ìáæåìÝíá áðü ôï ïñïðÝäéï ôçò ÖéëåñÞìïõ.

The sunny climate, and the rich, wild vegetation of the islands encourages beekeeping; the honey produced is of high quality and

Ôüóï ôï êëßìá (ìåãÜëç çëéïöÜíåéá), üóï êáé ç ðëïýóéá âëÜóôçóç

flavour. On islands with poor soil and few cultivated products, fishing

ôùí íçóéþí ðïõ åßíáé áõôïöõÞò êáé Üãñéá, åõíïåß ôçí áíÜðôõîç ôçò ìå-

and livestock breeding are important economic activities; goats are their

ëéóóïêïìßáò äßíïíôáò ìÝëé õøçëÞò ðïéüôçôáò êáé ãåýóçò. Óôá íçóéÜ ìå

primary meat source. Preserving food in salt originated from the need

öôù÷Ü åäÜöç êáé ëéãïóôÝò êáëëéÝñãåéåò, ðÝñá áðü ôçí áëéåßá, ç êôçíï-

to keep food all year round. This led to pastourma, which on Karpathos

ôñïößá áðïôåëåß óçìáíôéêÞ ïéêïíïìéêÞ äñáóôçñéüôçôá, ìå ôï êñÝáò íá

is called yalitikos and it is made from wind dried goat's meat. On

ðñïÝñ÷åôáé êõñßùò áðü êáôóßêéá. Ôï ðÜóôùìá áðïôåëåß ôå÷íéêÞ ðïõ

Kalymnos cavourmas is made from fried lean beef, salted and preserved

ðñïÞëèå áðü ôçí áíÜãêç ãéá äéáôÞñçóç ôùí ôñïöþí üëï ôï ÷ñüíï. ¸-

in butter.

ôóé ðñïÝêõøå ï ðáóôïõñìÜò, ðïõ óôçí ÊÜñðáèï ïíïìÜæåôáé ãéáëßôéêïò

On the largest islands of the Dodecanese, wherever the land is fer-

êáé öôéÜ÷íåôáé áðü êáôóéêßóéï êñÝáò îåñáìÝíï óôïí áÝñá. Óôçí ÊÜëõ-

tile, olive trees, cereals and vines are grown. On Rhodes, the produc-

ìíï áíôßóôïé÷á, ï êáâïõñìÜò ãßíåôáé áðü øá÷íü ôçãáíçôü áãåëáäéíü

tion of high quality wines, renowned and highly sought after in ancient

êñÝáò, áëáôéóìÝíï êáé óõíôçñçìÝíï óå âïýôõñï.

times, is helped by ample sunlight, frequent rain and the cool sea

Óôá ìåãáëýôåñá íçóéÜ ôïõ óõìðëÝãìáôïò, üðïõ õðÜñ÷ïõí åýöï-

breeze, which make ideal weather conditions for viniculture. The pass-

ñá åäÜöç, áíáðôýóóïíôáé äéÜöïñåò êáëëéÝñãåéåò êáé éäéáßôåñá ç åëáéï-

ing of the wine-loving Italians from the islands helped viniculture and

êáëëéÝñãåéá, ç áìðåëïêáëëéÝñãåéá êáé ç êáëëéÝñãåéá äçìçôñéáêþí. Óôç

wine-making using various grape varieties. The distillation of grapes pro-

Ñüäï ç ìåãÜëç çëéïöÜíåéá, ïé õøçëÝò êáé óõ÷íÝò âñï÷ïðôþóåéò êáé ïé

duces really tasty souma (raki- like, tsipouro).

äñïóåñÝò, èáëáóóéíÝò áýñåò äçìéïõñãïýí åõíïúêÝò óõíèÞêåò ãéá ôçí

Finally, there are fruit trees such as apricot and almond trees.

ðáñáãùãÞ åîáéñåôéêÞò ðïéüôçôáò êñáóéþí ðïõ Þôáí ïíïìáóôÜ êáé ðå-

Almonds are used to make lovely marzipan sweets on Nisyros; they are

ñéæÞôçôá áðü ôçí áñ÷áéüôçôá. Ôï ðÝñáóìá ôùí ïéíüöéëùí Éôáëþí áðü

distilled to produce soumada, while on Tylos they also make dasogalo

ôï íçóß âïÞèçóå óôçí êáëëéÝñãåéá êáé ïéíïðïßçóç äéáöüñùí ðïéêéëéþí.

[literally: 'forest milk']. Cereals have always been the staple diet for

Áðü ôï áðüóôáãìá ôùí óôáöõëéþí öôéÜ÷íåôáé ç ãåõóôéêüôáôç óïýìá

many islanders, since they are made into various pasta types and

(ôóßðïõñï).

'pligouri' (milled wheat), which is often combined with meat and tahini

Åðßóçò óõíáíôþíôáé äéÜöïñåò äåíäñþäåéò êáëëéÝñãåéåò üðùò âå-

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

Öýóç êáé ôïðßï óôï… ðéÜôï

and used to add flavour to both sweet and savory pies.

ñéêïêéÝò êáé áìõãäáëéÝò. Áðü ôïõò êáñðïýò ôùí áìõãäÜëùí öôéÜ÷íïíôáé ôá ðïëý íüóôéìá áìõãäáëùôÜ êáé áðü ôï áðüóôáãìÜ ôïõò ç óïõìÜäá óôç Íßóõñï, åíþ óôçí ÔÞëï öôéÜ÷íåôáé åðßóçò ôï ñüöçìá äáóüãáëï. Ôá óéôçñÜ Þôáí êáé åßíáé âáóéêÞ ðçãÞ ãéá ôç äéáôñïöÞ ôùí íçóéùôþí êáèþò ÷ñçóéìïðïéïýíôáé ãéá ôç äçìéïõñãßá ðïëëþí öáãçôþí üðùò ôá æõìáñéêÜ, ôï ðëéãïýñé (áëåóìÝíï óéôÜñé), ðïõ óõ÷íÜ óõíäõÜæåôáé ìå êñÝáò, êáé ôï ôá÷ßíé, ðïõ äßíåé ãåýóç óå øùìéÜ, óå ãëõêÝò êáé áëìõñÝò ðßôåò.

135

äùäåêÜíçóá - êýìáôá ãåýóåùí

Dodecanese... traditionally

Ñüäïò

Rhodes

Áêüìá êáé óÞìåñá, ðáñÜ ôïí ôïõñéóôéêü ÷áñáêôÞñá ôïõ íçóéïý, áí êÜðïéïò åðéóêåöèåß ôá ãñáöéêÜ ÷ùñéÜ ôçò êåíôñéêÞò êáé ïñåéíÞò Ñüäïõ (Áñ÷Üããåëïò, ÁöÜíôïõ, ¸ìðùíáò, Áðüëëùíá, Øßíèïò), èá äïêéìÜóåé áõèåíôéêÜ ðáñáäïóéáêÜ ðéÜôá åðéêåíôñùìÝíá óôá "ãåííÞìáôá" ôçò ãçò: êñÝáò áðü êáôóßêé Þ áñíß óéãïìáãåéñåìÝíï ìå ñåâßèéá Þ ëüðéá (öáóüëéá îåñÜ) óôï öïýñíï, æïõìåñïýò ñåâéèïêåöôÝäåò êáé íüóôéìïõò êïëïêõèïêåöôÝäåò êáé ãëéóôñßäá (áíôñÜêëá) êáé âëßôá ãéá÷íß, êñåììõäÝíéá ðéôáñïýäéá, íôïëìáäÜêéá ìå ðëéãïýñé, öáêüñõæï, ãéïõâáñëÜêéá ìå ðëéãïýñé. Ôï ðëéãïýñé åßíáé ôüóï äéáäåäïìÝíï óôç Ñüäï ðïõ óõ÷íÜ ÷ñçóéìïðïéåßôáé êáé ùò óõíïäåõôéêü óå øÜñéá ôçãáíçôÜ Þ ìáãåéñåõôÜ, áêüìá êáé ãéá ôïí Ðáó÷Üôç, ôï ðáñáäïóéáêü ðáó÷áëéíü öáãçôü óôç Ìïíüëéèï Ñüäïõ. Áðü ôá ðéï ÷áñáêôçñéóôéêÜ åäÝóìáôá ôçò Ñüäïõ åßíáé ïé íôïëìÜäåò ìå êõêëÜìéíá. Ôá êõêëÜìéíá óôç Ñüäï ôá ïíïìÜæïõí êáé êáìçëÜêéá êáé ôá öýëëá ôïõò ìçëüöõëëá. Ôï ðáñÜîåíï üìùò äåí åßíáé ôüóï ç ïíïìáóßá ôïõò üóï ç ÷ñÞóç ôïõò óôçí ôïðéêÞ êïõæßíá ôïõ íçóéïý, ç ïðïßá ßóùò êáé íá åßíáé ìïíáäéêÞ. Ôá ôñõöåñÜ öýëëá áðü ôá ëåõêÜ êõêëÜìéíá (ìçëüöõëëá) áöïý æåìáôéóôïýí, üðùò áêñéâþò êáé ôá áìðåëüöõëëá, ãåìßæïíôáé ìå ñýæé êáé, áöïý ìáãåéñåõôïýí óôçí êáôóáñüëá, ðåñé÷ýíïíôáé ìå áõãïëÝìïíï. Ïé âïëâïß ôùí êõêëÜìéíùí êáèáñßæïíôáé áðü ôçí åîùôåñéêÞ öëïýäá êáé îýíïíôáé üðùò ôï êõäþíé. Îåðéêñßæïíôáé ìå åðáíáëáìâáíüìåíá âñáóßìáôá êáé îáíáâñÜæïíôáé ìå Üöèïíç æÜ÷áñç êáé ôñéììÝíï ìïó÷ïêÜñõäï. Åðßóçò, óôá ïñåéíÜ ÷ùñéÜ åßíáé ðïëý óõíçèéóìÝíï ôï "ðÜíôñåìá" ôïõ êáôóéêßóéïõ êñÝáôïò ìå ôá ëüðéá (öáóüëéá) Þ ñåâßèéá. Ìáæß óéãïøÞíïíôáé óå ðÞëéíï óêåýïò ãéá ðïëëÝò þñåò. Ôï êáôóßêé óôïí ðõäéáêü øÞíåôáé óå Ýíá óôåíü êáé øçëü ðÞëéíï ôóïõêÜëé, ôïí ðõäéáêü, ìå êñåììõäÜêé, ìáúíôáíü êáé êáíÝëá, áöïý óöñáãéóôåß áðü ðÜíù êáé ãýñù áðü ôï óôüìéï ìå æýìç. Ðáñáäïóéáêü åðßóçò öáãçôü åßíáé ïé êáñáâüëïé (óáëéãêÜñéá), ðïõ ãßíïíôáé ãéá÷íéóôïß óôçí êáôóáñüëá. ÔÝëïò, ðáëáéïôÝñá, áíôß ãéá ðñïóêëçôÞñéï ãÜìïõ Ýóôåëíáí Ýíá ìéêñü ñïìâïåéäÝò êïììÜôé áðü ìåëåêïýíé. Ç êýñéá óýíèåóÞ ôïõ åßíáé êáâïõñíôéóìÝíï óçóÜìé, ìÝëé, áìýãäáëá. ÁíÜëïãá ìå ôçí åðï÷Þ, ôï ìåßãìá áñùìáôßæåôáé ìå öëïýäåò ðïñôïêáëéïý, ìáíôáñéíéïý Þ ðåñãáìüíôïõ. ÄéáäåäïìÝíá åðßóçò ãëõêÜ óôï íçóß åßíáé ôï êáÀóé (âåñßêïêï) ãëõêü êïõôáëéïý, ôá áìõãáëùôÜ, ôá áõãïêáëÜìáñá, ôï êßôñï Þ áíèüò íåñáíôæéÜò ùò ãëõêü êïõôáëéïý, ïé äßðëåò, ôá êáôçìÝñéá, ôá áðéäÜêéá Þ êáñõäÜêéá, ôá ôáêÜêéá, ôá îåñïôÞãáíá ê.Ü. ÖçìéóìÝíïò åßíáé åðßóçò ï ñïäßôéêïò áìðåëþíáò. Ç ïíïìáóßá ÑÏÄÏÓ åßíáé ðëÝïí Ï.Ð.Å. (Ïíïìáóßáò Ðñïåëåýóåùò Åëåã÷üìåíçò) êáé ðåñéëáìâÜíåé ôéò ðåñéï÷Ýò üðïõ êáëëéåñãïýí ôçí ðïéêéëßá Ìïó÷Üôï Ëåõêü ôùí êïéíïôÞôùí ôçò Ñüäïõ. Ôï ÑÏÄÏÓ Ï.Ð.Á.Ð. (Ïíïìáóßáò

Despite the intense tourism activity of the island, visitors to the quaint villages of central and mountainous Rhodes, such as Arhangelos, Afandou, Emponas, Apollona, Psinthos, can still taste authentic traditional dishes cooked with local products: kid or lamb meat cooked in a low heat oven with chick peas or 'lopia' (dry beans), juicy fried chick pea balls (type of falafel) and savoury fried courgette balls with glystrida/vlita (wild greens) cooked in a tomato sauce, small onion pies, vineleaves stuffed with pligouri, fakorizo (lentils 'risotto'), and fried pligouri with meat balls. Pligouri is so commonly used on Rhodes, that it often accompanies fried or pot-cooked fish, or even Paschatis, the traditional Easter dish of Monolithos, Rhodes. Cyclamens are called 'camilakia' [literally: 'small camels'] and their leaves 'milofylla' [literally: 'apple leaves']. The strange thing is not so much the names given to them as their use in local island cuisine, a use that is probably unique. Tender leaves of milofylla (white cyclamens) are dipped for a few minutes in boiling hot water, just like vine leaves; they are then stuffed with rice, pot-cooked and served with egg and avgolemono (lemon sauce). Cyclamen bulbs are peeled and scraped like quinces. They are repeatedly boiled -the bitter water is poured out and boiling starts again with fresh water- to get rid of their bitterness; finally they are cooked with plenty of sugar and ground nutmeg. Another common dish in mountain villages is a combination of goat meat with 'lopia' (beans) or chick peas. They are cooked together in a clay pot over low heat for a long time. Goat meat is cooked in 'pydiakos', a tall, narrow clay pot, with fresh onion, parsley and cinnamon; the pot is sealed with dough. Another traditional dish is 'karavoloi' (snails), which are pot-cooked in tomato sauce. Finally, in older times, instead of a wedding invitation, islanders used to send a small diamond shaped piece of 'melekouni'. This was a biscuit-like concoction of sesame seeds browned in the frying pan, mixed with honey and almonds. Depending on the time of year, the mixture was flavoured with orange, tangerine or bergamot peel. Other popular sweet treats of the island are 'kaisi' (apricot) preserve, amygdalota (marzipan sweets), avgokalamara, citrus or Seville orange flowers preserve, diples (type of pancake), katimeria, apidakia or karydakia (young pears or walnuts preserve), takakia, xerotigana (type of pancake) etc. Rhodes vineyard is also famous and it is recognized as a Protected Origin Appellation; it includes regions that cultivate the Moschato White of Rhodes communities. Rhodes' Top Quality Controlled Appellation comprises two zones: one of the white 'Athiri' variety grapes and one of the red 'Amorgiano' variety grapes, delimitated by

Ðñïåëåýóåùò ÁíùôÝñáò Ðïéüôçôáò) ðåñéëáìâÜíåé äýï æþíåò, ç ìßá ôçò ëåõêÞò ðïéêéëßáò óôáöõëéþí "ÁèÞñé" êáé ç Üëëç ôçò åñõèñÞò ðïéêéëßáò "Áìïñãéáíü" ïñïèåôçìÝíç ìåôáîý ôùí êïéíïôÞôùí Êñçôçíßáò, Óéáííþí, Ìïíïëßèïõ, Áã.Éóéäþñïõ, Áðïëëþíùí, ¸ìðùíá ÓáëÜêïõ, Ìáíäñéêïý, Êáëáâáñäþí, Öáíþí, ÓïñùíÞò, Èåïëüãïõ, ÄáìáôñéÜò êáé Ìáñéôóþí.

the communities of Kritinia, Siannes, Monolithos, Agios Isidoros, Apollona, Empona, Salakos, Mandrikos, Kalavarda, Phanoi, Soroni, Theologos, Damatria and Maritsa.

ÊÜñðáèïò

Karpathos

Ôï íçóß áõôü ìïéÜæåé ìå æùíôáíü ìïõóåßï ãáóôñïíïìßáò. Ïé ãõíáßêåò æõìþíïõí ôåñÜóôéá øùìéÜ ãëõêÜ Þ ìå óéôÜñé Þ áñôõìÝíá ìå êñåììýäé êáé öïõñíßæïõí óå ðáñáäïóéáêïýò ìåãÜëïõò ðåôñüêôéóôïõò îõëüöïõñíïõò. Óå áõôÞ ôç ìïíáäéêÞ äåîéüôçôá ôùí ãõíáéêþí íá ÷åéñßæïíôáé ôï æõìÜñé ßóùò íá ïöåßëåôáé êáé ç ðïéêéëßá ôùí áñôïóêåõáóìÜôùí: êñåììõäüøùìá, ðáîéìáäïêïýëïõñá ìå êýìéíï êáé óçóÜìé, ÷ñéóôüøùìá, ðïýëïé, äçëáäÞ ëåðôÜ áëìõñÜ êïõëïýñéá, êáé ðïëëÜ Üëëá. Óôçí ÊÜñðáèï ôï áðüëõôï ðáó÷áëéíü öáãçôü ïíïìÜæåôáé âõæÜíôé. Ðñüêåéôáé ãéá áñíß Þ êáôóßêé ãåìéóôü ìå ñýæé Þ ðëéãïýñé, ìðá÷áñéêÜ êáé øéëïêïììÝíá åíôüóèéá. Êáé ãéá íá ìçí îå÷íÜìå üôé âñéóêüìáóôå óå íçóß ìçí ðáñáëåßøåôå íá ãåõôåßôå êÜèå åßäïõò øÜñéá êáé áóôáêïýò (ïé ïðïßïé åßíáé Üöèïíïé), ôéò ëáìðåñÝò ðáóôÝò ìÝíïõëåò, ôá èñÜøáëá óõíäõáóìÝíá ìå ôñüðï ìïíáäéêü ìå ðñÜóéíá öñÝóêá öáóïëÜêéá, ôéò óïõðéÝò ìáãåéñåìÝíåò ìå ìÜñáèá êáé öñÝóêá êïõêéÜ, êáèþò êáé ôéò ðáôÝëåò ìå ðïéêéëßá èáëáóóéíþí. Êáé öõóéêÜ ôïõò öçìéóìÝíïõò óêÜñïõò ôçò ÊáñðÜèïõ, ðïõ øÞíïíôáé, åöüóïí Ý÷ïõí øáñåõôåß ðñùß, ìáæß ìå ôá åíôüóèéÜ ôïõò.

This island seems to be a living museum of gastronomy. Women make huge sweet bread loaves, made with wheat or flavoured with onion, which are baked in big traditional stone ovens heated with burning wood. The skill of local women to handle dough is probably at the root of such a wide variety of breads: onion bread, rusk biscuits with cumin and sesame, christopsoma [literally: 'Christ's loaves'], pouloi, i.e. thin, savoury biscuits and numerous others. Karpathos' absolute Easter dish is called 'byzanti'. It is made with lamb or kid stuffed with rice or bulgur, spices and the finely chopped entrails of the animal. Let's not forget that we are talking about an island; don't miss the opportunity to taste all kinds of fish and lobster (which are plentiful in this locality), shiny menoules (Spicara mena, blotched picarel) preserved in salt, thrapsala (baby calamari) combined uniquely with fresh green beans, cuttlefish cooked with fennel and fresh broad beans, as well as pateles with a variety of shellfish. Of course, don't miss the famous 'skaros' (Euscarus cretensis) of Karpathos, which, when fished in the morning, are grilled without being gutted.

ÊÜóïò

Kassos

Ç êáóéþôéêç êïõæßíá ÷áñáêôçñßæåôáé áðü ðïéêéëßá åäåóìÜôùí ðïõ îåðåñíÜ êáôÜ ðïëý üóá óõíÞèùò ðáñÜãåé Ýíá ìéêñü êáé Üãïíï íçóß. Ç åðáöÞ ôùí êáôïßêùí ôïõ íçóéïý ìå ôïí Ýîù êüóìï (ÊñÞôç, ëïéðÜ ÄùäåêÜíçóá, áóôéêÜ êÝíôñá, Áßãõðôïò, ÁìåñéêÞ, Ì. Áóßá, Éôáëßá, Êùíóôáíôéíïýðïëç), Ýäùóáí óôçí êïõæßíá ôïõ íçóéïý ìéáí áíáðÜíôå÷ç ðïéêéëßá áðü óõíôáãÝò ðïõ äýóêïëá óõíáíôÜ êáíåßò áêüìç êáé óå ðïëý ìåãáëýôåñá íçóéÜ. Äåí åßíáé ðáñÜîåíï óõíåðþò ôï üôé óå ðïëëÜ åóôéáôüñéá óôçí ÊÜóï ðñïóöÝñïíôáé ìïëï÷ßá, ôá÷éíßá, áñßóá, ÷ïõñìáäÜôá, ìåëéôæáíïóáëÜôá êáé áñÜðéêï ñýæé ìå ÷ñõóïêßôñéíï ôçãáíéóìÝíï öéäÝ. Óôï íçóß õðÜñ÷åé ìéá ìåãÜëç êïéíüôçôá ÅëëÞíùí ìå êáôáãùãÞ áðü ôçí Áßãõðôï, ïé ïðïßïé Ý÷ïõí åðçñåÜóåé óå ìåãÜëï âáèìü ôçí êïõæßíá ôçò. Åðßóçò, óå üëá ó÷åäüí ôá åóôéáôüñéá óåñâßñïíôáé ìáêáñïýíåò, ìéêñÜ æõìáñéêÜ ÷åéñïðïßçôá ðïõ óõíïäåýïíôáé áðü ìéá óÜëôóá áðü ôóéãáñéóìÝíï êñåììýäé êáé óéôÜêá. Ïé êáóéþôéêïé íôïëìÜäåò åßíáé ôüóï ìéêñïóêïðéêïß ðïõ êáìéÜ öïñÜ äåí îåðåñíïýí ôï ìÝãåèïò åíüò öáóïëéïý. ÖôéÜ÷íïíôáé ìå øéëïêïììÝíï ìïó÷Üñé Þ ÷ïéñéíü Þ ãéáëáíôæß êáé óéãïâñÜæïõí ìå åëáéüëáäï

Kassos' cuisine is characterized by a variety of dishes, much wider than what one might expect a tiny, barren island to have. Islanders' contacts with the outside world (Crete, the rest of the Dodecanese, urban centres, Egypt, America, Asia Minor, Italy, Istanbul), produced an unexpected range of recipes that are hardly encountered even in much larger islands. Therefore, it is not strange that numerous restaurants on Kassos offer molochia, tachinia, arissa, chourmadata, melitzanosalata (aubergine dip) and Arab rice with golden-fried angel's hair. There is a large community of Greeks from Egypt on the island, which has greatly influenced local culinary customs. Almost all restaurants also serve makarounes, i.e. small hand-made pasta served with a sauce of fried onion and sitaka. Kassos dolmades (stuffed vineleaves) are tiny - often no bigger than a bean. They are made with minced beef or minced pork or without meat and they are cooked slowly in olive oil and lemon. A 'must' for summer visitors is angathoradiko [literally: 'spiky dandelion'] Hindipas sea dandelion, which is preserved in thick salt. One of the best known traditional products of the island are

the dodecanese - waves of f lavour

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ÄùäåêÜíçóá… ðáñáäïóéáêÜ

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äùäåêÜíçóá - êýìáôá ãåýóåùí

menoules preserved in salt, while the best known of its dairy produce include sitaka, aelaiki, almyrotyri [literally: 'salty cheese'] and alevra. On Easter Sunday, besides pasparas, i.e. stuffed lamb, they also make typical Kassos cheesy cakes.

×Üëêç

Chalki

Ç ×Üëêç åßíáé Ýíá ôüðïò áóõíÞèéóôïò, áðñüóìåíïò, ðïõ åðéöõëÜóóåé óôïí åðéóêÝðôç ìïíáäéêÝò ôáîéäéùôéêÝò êáé ãåõóôéêÝò åìðåéñßåò. ¸íá áðü ôá ðéï îå÷ùñéóôÜ ðñïúüíôá êáé åäÝóìáôá ôïõ íçóéïý åßíáé ôï áñùìáôéêü êïêêéíùðü èõìáñßóéï ìÝëé ðïõ ðÝöôåé ðëïõóéïðÜñï÷á åðÜíù óôá ôñáãáíÜ îåñïôÞãáíá êáé ôïõò ëïõêïõìÜäåò. Åðßóçò ç öáêÞ, ðïõ óõíäõÜæåôáé ìå ðïëëÜ êáé äéáöïñåôéêÜ õëéêÜ üðùò ç êïõëïõñßá, Ýíá åßäïò æõìáñéêïý ðïõ óåñâßñåôáé ìå óÜëôóá áðü öñÝóêéá íôïìÜôá (öáêüñõæï). ÖçìéóìÝíá åßíáé êáé ôá ÷åéñïðïßçôá æõìáñéêÜ ôçò ×Üëêçò üðùò ôá êïõëéÜ, ðïõ Ý÷ïõí ó÷Þìá êïã÷õëéïý, êáé ôá ìáêáñïýíéá, ðïõ óåñâßñïíôáé ìå ôõñß êáé óÜëôóá áðü êñåììýäéá êáâïõñíôéóìÝíá. Ôï "ïöôü" êáôóßêé Þ ôï áñíß ðïõ ãåìßæåôáé ìå ñýæé êáé óõêùôÜêéá êáé øÞíåôáé óå ðáñáäïóéáêü îõëüöïõñíï äõóôõ÷þò ìðïñåß íá ôï áðïëáýóåé êáíåßò ìüíï ôï ÐÜó÷á. Ïé èáëáóóéíïß ìåæÝäåò, üðùò ïé öïýóêåò, ç êáêáâéÜ, ïé ôçãáíçôïß ãåñìáíïß êáé ïé ðáóôÝò óìáñßäåò, åßíáé óõ÷íïß êáé ÷áñßæïõí óôïí ïõñáíßóêï öñåóêÜäá êáé Ýíôïíç éùäéïý÷á ãåýóç.

Chalki is an unusual place, unexpected, offering visitors unique travel and culinary experiences. One of the special products and delicacies of the island is its aromatic red honey, which is lavishly poured on crispy 'xerotigana' (type of pancake) and loukoumades (type of doughnut). They also prepare lentils, which are combined with various different ingredients, such as koulouria - a type of pasta served with fresh tomato sauce (fakorizo = lentil risotto). Chalki is also famous for its hand-made pasta, such as 'koulia', in the shape of seashells, and makarounia, served with cheese and fried onion sauce. "Ofto" (Roast) kid or lamb, stuffed with rice and finely chopped liver, is cooked in traditional wood burning ovens; unfortunately, this is only served on Easter Sunday. Sea delicacies, such as fouskes [literally: 'bubbles'], kakavia (bouillabaisse-type soup), fried germanoi and smarides preserved in salt are common dishes offering a fresh intensely iodine flavour to the palate.

Óýìç

Symi

Óôéò åîï÷Ýò ôçò Óýìçò ìïó÷ïâïëÜ ôï öáóêüìçëï êáé ôï èõìÜñé, åíþ ôï êáëïêáßñé ðáíôïý êÜíïõí áéóèçôÞ ôçí ðáñïõóßá ôïõò ïé öñáãêïóõêéÝò, ðïõ ìå ôïõò êáñðïýò ôïõò ïé íïéêïêõñÝò öôéÜ÷íïõí ôçí ðåñßöçìç êñÝìá ìéóïêïöôÞ. Áí äåí âñåßôå åýêïëá ìéóïêïöôÞ, ìðïñåßôå íá ãåõôåßôå óßãïõñá ôá æá÷áñÝíéá êïõëïýñéá, ôá êáëáèÜêéá ìå êáñýäé Þ ôá áìõãäáëùôÜ. ÄéÜóçìï êáé åðßóçò ðåñéæÞôçôï ãëõêü ôá áêïýìéá - ïé ïëïóôñüããõëïé ëïõêïõìÜäåò ðïõ ðåñéÝ÷ïõí óôç æýìç ôïõò ñõæÜêé. Ïé íôïëìÜäåò óôç Óýìç Ý÷ïõí Üðïøç êáé êõñßùò ìåãÜëç ãêÜìá ãåýóåùí: ìå ìáñïõëüöõëëï, ìå öýëëï êõêëÜìéíïõ (üðùò êáé óôç Ñüäï), ãéáëáíôæß Þ ôåìðåëïãéáìðñÜêéá. Ìå ãÝìéóç êñåáôÝíéá, ìå ñõæÜêé, ìõñùäéêÜ êáé öáêÝò áêüìá êáé ìå öÜâá. Êáé üëá áõôÜ óåñâßñïíôáé ìå ìéá áðëÞ áëëÜ ðéêÜíôéêçò íïóôéìéÜò óÜëôóá áðü êñåììýäé êáé øùìß. Ôï ëéëéðïýôéï êáôáêüêêéíï ãáñéäÜêé ôïõ íçóéïý åßíáé öçìéóìÝíï óå üëç ôçí ÅëëÜäá ãéá ôç íïóôéìéÜ ôïõ. Ï êáëýôåñïò ôñüðïò ìáãåéñÝìáôüò ôïõ åßíáé ôçãáíçôü. Åðßóçò óôï íçóß öôéÜ÷íïõí ôéò ðåñßöçìåò ãáëëüðéôåò. Ç ìáñßäá äçëáäÞ ãßíåôáé ãáÝëëá, ìéá ìéêñÞ åðßðåäç ãáåëëüðéôá åíéó÷õìÝíç ìå áõãÜ, êñåììýäéá, íôïìÜôá áêüìá êáé ôõñß.

The countryside on Symi smells wonderful of sage and thyme; summer time is famous for the island's fragosyka (prickly pears), which housewives use to make a famous cr?me-like dessert named 'misokofti'. If you can't find misokofti, you can definitely savour sugar biscuits and walnut baskets or amygdalota (marzipan sweets). Another famous and extremely popular sweet is akoumia - the round doughnuts which include rice in their dough. Dolmades on Symi make a statement and come in a wide range of flavors: they are made with lettuce leaves, cyclamen leaves (similar to Rhodes), or without meat, which are called yalantzi or tebeloyaprakia [literally: 'lazy stuffed leaves']. Dolmades are stuffed with minced meat, rice, herbs, lentils, or even split peas. They are served with a simple but spicy sauce made with onion and bread. The tiny bright red shrimps of the island are famous in Greece. The best way to cook them is to fry them. On this island they also make the famous 'gallopites' Marida (whitebait) is used to make a gaella, i.e. a small flat gaellopita (gaella pie) with eggs, onions, tomato or even cheese.

ÔÞëï

Tilos

Ç äéáìüñöùóç ôïõ äéáéôïëïãßïõ êáé óå áõôü ôï íçóß áêïëïõèåß åðßóçò Ýíá ðïëý äïêéìáóìÝíï ãáóôñïíïìéêü ôñßðôõ÷ï: áîéïðïßçóç ôïðéêþí ðñïúüíôùí, åýóôï÷ïé óõíäõáóìïß êáé ðáíôñÝìáôá õëéêþí êáé ôÝëïò åðï÷éêüôçôá. Ôá ãëõêÜ êáëùóïñßóìáôá êáé åäþ åßíáé ìéêñïóêïðéêÜ ãëõêßóìáôá âáóéóìÝíá óôï æõìÜñé, ôï ìÝëé êáé ôïõò îçñïýò êáñðïýò. ÌåñéêÜ áðü ôá ðéï ãíùóôÜ åßíáé ôï ìåëåêïýíé (åßäïò áìõãäáëùôïý), ôá ðïõãêÜêéá ìå öýëëï êáé ãÝìéóç áðü áìýãäáëá êáé óçóÜìé, óéñïðéáóìÝíåò äßðëåò êáé ëïõêïõìÜäåò. Åðßóçò, ðïëëÜ åßíáé ôá áõôïó÷Ýäéá óðéôéêÜ æõìáñéêÜ üðùò ç êïõëïõñßá, Ýíá åßäïò ìáêáñïíéþí ðïõ óåñâßñïíôáé ìå êüêêéíç óÜëôóá Þ ìå âïýôõñï êáé íôüðéá ìõæÞèñá. Áðëïúêüò áëëÜ ðåíôáíüóôéìïò êáé ï ôóïõâñÜò, ìéá íôïìáôüóïõðá ìå Þ ÷ùñßò êñåììýäé, êáé ï ÷üíôñïò äçëáäÞ ôï ÷ïíôñïêïììÝíï óéôÜñé ìáãåéñåìÝíï óå íåñü Þ óå ãÜëá Þ êáìéÜ öïñÜ ìå ÷ïéñéíü. ÔÝëïò, ïé ïñåêôéêïß ðáôáôïêåöôÝäåò, ïé ñåâéèïêåöôÝäåò, ïé ÷ïñôüðéôåò, ïé ìõæçèñüðéôåò êáé ôá ôõñïðéôÜêéá ìå ãÝìéóç áðü íôüðéá ìõæÞèñá Þ óêëçñü ôçëéáêü ôõñß ðïõ ìïéÜæåé ìå öÝôá åßíáé ìåæÝäåò ðïõ êõñéáñ÷ïýí óôçí êïõæßíá ôïõ íçóéïý.

The diet of this island is also based on a well-tested culinary trio: the use of local products, excellent combinations of ingredients and seasonality. Welcoming sweets are tiny, here, based on dough, honey and nuts. Some of the best known ones are melekounia (kind of marzipan sweet), poungakia [literally: 'purses'], i.e. fyllo pastry stuffed with almonds and sesame, diples, a type of pancake and loukoumades, a type of doughnut served with syrup. There are also numerous improvised hand-made pasta types, such as koulouria, a type of spaghetti served with a red sauce or butter and local mizithra cheese. A 'naúve' yet tasty dish is tsouvras, a tomato soup with or without onion and chondros, i.e. coarsely chopped wheat cooked in water or milk or sometimes with pork. Finally, appetizers, such as fried potatoballs, fried chick-pea balls (type of falafel), field-greens pies, mizithra pies and cheese pies stuffed with local mizithra or hard cheese from Tilos, Tiliako, similar to feta, are dishes prevailing in the island cuisine.

Íßóõñï

Nisyros

Óßãïõñá ëüãù ôïõ çöáéóôåéïãåíïýò åäÜöïõò ôïõ, ôá ðñïúüíôá ôïõ íçóéïý ìðïñåß íá åßíáé ëßãá, åßíáé üìùò éäéáßôåñá íüóôéìá. Éäéáßôåñç èÝóç óôçí êïõæßíá ôïõ íçóéïý êáôÝ÷ïõí ôï ìáêñüóôåíï ãëõêü íôïìáôÜêé, ç ðéêÜíôéêç êÜðáñç óôï áëÜôé êáé óôçí Üëìç, ïé ïëüãëõêåò ìåëùìÝíåò ðáóôåëáñéÝò (óýêá îåñÜ) áíïéãìÝíåò êáé ðáóðáëéóìÝíåò ìå ìðüëéêï áìýãäáëï êáé óçóÜìé. ×áñáêôçñéóôéêïß ìåæÝäåò åßíáé ï êáðáìÜò (ãåìéóôü êáôóéêÜêé), áëëÜ êáé ôá ðéôèÜêéá (ñåâéèïêåöôÝäåò), ïé ìðïõêïõíéÝò (÷ïéñéíü ìáãåéñåìÝíï óôï ëßðïò ôïõ), ôá ãéáðñÜêéá (íôïëìáäÜêéá). Áðü ôá ôõñïêïìéêÜ ðñïúüíôá îå÷ùñßæïõí, üðùò êáé óôá ðåñéóóüôåñá ìéêñÜ íçóéÜ, ç ìõæÞèñá, ç ðïëý ðéêÜíôéêç êïðáíéóôÞ, áëëÜ êáé ç ôñõãéÜ, Ýíá ôõñÜêé ðïõ äéáôçñåßôáé óôç ãýëç (êáôáêÜèé) êñáóéïý. Ôï ðáñáäïóéáêü ðïôü ôçò Íéóýñïõ, åêôüò öõóéêÜ ôï êñáóß, åßíáé ç êáôÜëåõêç óïõìÜäá, ðïõ ðñïóöÝñåôáé ðÜíôá óôïõò áññáâþíåò êáé óõíÞèùò áñáéùìÝíç ìå ëßãï äñïóåñü íåñü.

Due to the volcanic soil, this island's products might be few but they are extremely tasty. Special island flavours include the long and sweet baby tomatoes, excellent savoury capers preserved in salt or brine, and sweet, honey-tasting pastelaries (dry figs) opened in two halves and sprinkled with plenty of almond and sesame. Typical dishes are kapamas (stuffed kid) as well as pitthakia, fried chickpea balls, boukounies (pork cooked in its lard), yaprakia, which are stuffed vine leaves. As on most islands, cheeses include mizithra, very spicy copanisti as well as trygia, a small piece of cheese preserved in the gyli (dregs) of wine. Besides wine, the traditional drink of Nisyros is snow-white soumada, always offered at betrothal ceremonies; it is usually diluted with a little cool water.

Êù

Kos

Ôï êåöÜëáéï ôçò êþôéêçò ðáñáäïóéáêÞò êïõæßíáò óôï ïðïßï èá Ýðñåðå ïðùóäÞðïôå íá óôáèåß êÜðïéïò Ý÷åé íá êÜíåé ìå ôçí áðßóôåõôç ðïéêéëßá ðáñáäïóéáêþí æõìáñéêþí: êñéèáñÜêé, êëùóôñÝò, ìáêáñïýíåò, ìáúäÜêéá êáé ðáóÜ ìáêáñïýíá. Ôï ðéï äéáäåäïìÝíï öáãçôü ùóôüóï åßíáé ôï óðõñùôü ðéëÜöé áðü ðëéãïýñé (øçìÝíï óéôÜñé, óôåãíùìÝíï óôïí Þëéï êáé ÷ïíôñáëåóìÝíï) ìå ñåâßèéá êáé ìéêñÜ êïììÜôéá ÷ïéñéíïý. Åðßóçò, ãíÞóéá ðáñáäïóéáêü ðñïúüí åßíáé ôï êñáóïôýñé. Óå êÜèå ãùíéÜ ôïõ íçóéïý äåóðüæåé ï Ýíáò êáé ìïíáäéêüò ôýðïò íôï-

Kos' traditional cuisine is dominated by its variety of traditional pasta: kritharaki (rice shaped pasta), klostres, makarounes, maidakia and pasha-makarouna. The most popular dish, however, is a 'risotto' made with pligouri, a roast wheat, dried in the sun and coarsely ground with chick peas and small pieces of pork. Another authentic, traditional product is krassotyri [literally: 'wine cheese']. Everywhere on the island there is one and only type of tomato; it is small, oval-shaped and thick-skinned. Most island housewives and the

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êáé ëåìüíé. Óôï íçóß, éäéáßôåñá ôï êáëïêáßñé, ðñÝðåé íá äïêéìÜóåé êáíåßò ôï áãêáèïñÜäéêï Þ ñáäßêéï ôçò èÜëáóóáò ×éíôéðÜò, ðïõ äéáôçñåßôáé óå ÷ïíôñü áëÜôé. Áðü ôá ðéï ðáñáäïóéáêÜ ðñïúüíôá ôïõ íçóéïý åßíáé ïé ðáóôÝò ìÝíïõëåò, åíþ áðü ôá ôõñïêïìéêÜ ðñïúüíôá ôïõ íçóéïý ôá ðéï ãíùóôÜ åßíáé ç óéôÜêá, ç áåëáúêÞ, ôï áëìõñïôýñé êáé ç áëåõñÜ. Ôï ÐÜó÷á, åêôüò áðü ôïí ðáóðáñÜ, äçëáäÞ ôï ãåìéóôü áñíß, öôéÜ÷íïõí ôéò ÷áñáêôçñéóôéêÝò ôõñÝíéåò ôïýñôåò.

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famous local patisseries are experts in combining the firm flesh of the tomato with sugar to make a fine preserve, known as Kos domataki. One cannot say 'no' to a properly syrup-sweetened baklava piece stuffed with almonds and kakoules (cardamom), nor the outstanding maergio, a kind of sweet white creme. It is well known that Kos was one of the best wine producing and marketing places of the ancient world. Excellent native varieties and unique wine-making techniques produced a dark dry and a light wine (leukoos or tethalatomenos oinos, as they were known in ancient Greece).

ÁóôõðÜëáéá

Astypalea

Óôçí áñ÷áéüôçôá ôï íçóß ïíïìáæüôáí áðü ôïõò Ñùìáßïõò É÷èõüåóóá, Ýíá üíïìá ðïõ áíôáðïêñßíåôáé áðüëõôá óôéò ãáóôñïíïìéêÝò ÷Üñåò ôçò ÁóôõðÜëáéáò. Ôá øÜñéá êáé êÜèå åßäïõò èáëáóóéíÜ üðùò ìðáñìðïýíéá, ðåôñüøáñá, óáñãïß, ñïöïß, óêÜñïé åßíáé Üöèïíá êáé ìðïñåß êÜðïéïò íá ôá áðïëáýóåé ìáãåéñåìÝíá ìå ðïëëïýò êáé äéáöïñåôéêïýò ôñüðïõò. Ç ðáñáäïóéáêÞ êáêáâéÜ ìå ìðüëéêá ðåôñüøáñá, áëëÜ êáé ïé ÷ôáðïäïêåöôÝäåò êáé ç åîáéñåôéêÞ áóôáêïìáêáñïíÜäá áðïôåëïýí ôáîéäéùôéêÞ åìðåéñßá. Åîßóïõ ðåñéæÞôçôá êáé åýãåõóôá åßíáé êáé ôá áéãïðñüâåéá ôõñïêïìéêÜ ðñïúüíôá ôïõ íçóéïý. Óçìåéþóôå ôï ôõñß ÷ëùñÞ, ôçí êïðáíéóôÞ, ôç ìõæÞèñá óå êáëáèÜêé, ôï áíèüôõñï, ôçí îõáëßíá (åßäïò ãéáïõñôéïý), ôï ëáäïôýñé (ôõñÜêéá óå ëÜäé) êáé ôï óéãêÜèïõñï, Ýíá åßäïò âïõôýñïõ óðÜíéáò ãåýóçò. Áðü ôá ôïðéêÜ öáãçôÜ áñêåôÜ ìåãÜëï åíäéáöÝñïí ðáñïõóéÜæïõí ôá áñáíôéóôÜ, Ýíá ìïíáäéêü óå óýëëçøç êáé åêôÝëåóç öáãçôü, ðïõ Ý÷åé ùò âÜóç ôéò öáêÝò. Ôï ÐÜó÷á ïé öïýñíïé öôéÜ÷íïõí ôá õðÝñï÷á ðïõãêéÜ, ãëõêÝò ôõñüðéôåò ìå öñÝóêï ôõñß. ¸íá éäéáßôåñá óðÜíéï êáé ìïíáäéêü óå ãåýóç øùìß ðáñáóêåõÜæåôáé óå áõôü ôï íçóß. Ðñüêåéôáé ãéá ôá ðåñßöçìá êßôñéíá êïõëïýñéá, ìå áëåýñé, ìõæÞèñá êáé âïýôõñï, ðïõ ðáßñíïõí üíïìá êáé ÷ñþìá áðü ôçí Üãñéá æáöïñÜ (êñüêï).

In antiquity, the Romans called it Ichthyoessa (i.e., teeming with fish), a name that fully reflects the island's culinary achievements. Fish and seafood, such as red mullet, petropsara [literally: 'stone fish'], sargoi, skaroi, are plentiful and can be savoured in a variety of differently cooked dishes. Other dishes that should not be missed are the traditional kakavia, a bouillabaisse-type soup with plenty of petropsara (stonefish) or fried octopus-balls and excellent astakomakaronada (pasta with lobster) - these are all unique pleasures for visitors to the island. Equally famous and popular are goat/sheep dairy produce from the island. Make a note of chlori [literally: 'fresh'], kopanisti [literally: 'beaten by a mortar'], mizitrha in a small basket, anthotyro, xyalina, a kind of yoghurt, ladotyri, a small cheese pieces in oil and sigathouro, a uniquely flavoured kind of butter. An extremely interesting local dish is arandista: it is a unique concept based on lentils. On Easter Sunday, bakeries make wonderful poungia ('purses'), i.e. sweet cheese pies with fresh cheese. A rather rare and uniquely flavoured type of bread is also made on the island: it is a yellow round bread ring, made with flour, mizithra and butter. The colour that also gives the bread its name comes from the wild crocus (saffron) it contains.

ÊÜëõìíïò

Kalymnos

Ç ÊÜëõìíïò åßíáé Ýíá íçóß ðïõ, ëüãù ôùí óöïõããáñÜäùí, Ý÷åé óõíäÝóåé ôï üíïìÜ ôïõ ìå ôç èÜëáóóá. Åäþ ìðïñåß êÜðïéïò íá áíáæçôÞóåé ôéò ðéï óðÜíéåò èáëáóóéíÝò ëé÷ïõäéÝò êáé ìåæÝäåò: ÷ôáðüäé ìïõóêåìÝíï óôï ïýæï, ÷ôáðïäïêåöôÝäåò ìå êñáóß, ëéáóôÞ áóôáêïïõñÜ, êáôáêüêêéíåò öïýóêåò êáé óðéíéÜëï, Ýíáí åêðëçêôéêü ìåæÝ ìå ðßíåò, á÷éíïýò êáé óáëÜ÷éá óõíôçñçìÝíá óå èáëáóóéíü íåñü! ¸íáò Üëëïò åîáéñåôéêüò ìåæÝò åßíáé ôï êáñêÜíé, ìéá åêðëçêôéêÞ êñýá óáëÜôá áðü óáëÜ÷é (ôï óáëÜ÷é âñÜæåôáé, êáèáñßæåôáé áðü ôéò ìåìâñÜíåò êáé ãßíåôáé óáëÜôá). Ìéá Üëëç åîßóïõ äéÜóçìç óáëÜôá óôï íçóß åßíáé ôï ìéñìéæÝëé: óå Ýíá âáèý ðéÜôï ìðáßíåé óðáóìÝíï ðáîéìÜäé, ñáíôéóìÝíï ìå ìðüëéêï åëáéüëáäï, íôïìÜôá, êñåììýäé êáé ôõñß. Óôïõò öïýñíïõò ôïõ íçóéïý èá âñåßôå åðßóçò ïðùóäÞðïôå åöôÜæõìï øùìß æõìùìÝíï ìå óðüñïõò ãëõêÜíéóïõ êáé ïýæï. ÌïíáäéêÝò åßíáé êáé ïé êïõëïýñåò, ìéêñÜ, ðïëý óêëçñÜ ðáîéìÜäéá, ðáóðáëéóìÝíá ìå ìáýñï óçóÜìé, ðïõ öôéÜ÷íïíôáí ãéá ôïõò óöïõããáñÜäåò. Ðáëáéüôåñá õðÞñ÷å Ýíá åéäéêü âáèý ðÞëéíï óêåýïò, ìå êáðÜêé, óôï ïðïßï Ýøçíáí ìÝóá ôï ãåìéóôü ëáìðñéÜôéêï áñíß. Ôï óêåýïò áõôü ôï áðïêáëïýóáí ìïõïýñé Þ ìïýñé êáé ôï óöñÜãéæáí ìå æýìç þóôå íá ìç öýãåé ï áôìüò. ¸ôóé ôï áñíß, ìüëéò øçíüôáí, Ýâãáéíå æïõìåñü, ðáñÜ ôï ðïëýùñï øÞóéìï, êáé åìðïôéóìÝíï áðü ôç ãëõêéÜ åõùäéÜ ôçò êáíÝëáò êáé ôçí åõãåíéêÞ ïîýôçôá ôïõ ãëõêïý êñáóéïý. Ç ÊÜëõìíïò äåí Ý÷åé ó÷åäüí êáèüëïõ áíåðôõãìÝíç áìðåëïêáëëéÝñãåéá áëëÜ ôï Ýíá êáé ìïíáäéêü êñáóß ôçò, ôï ãëõêü êáé ìõñùäÜôï áíÜìá, Ý÷åé åíôåëþò îå÷ùñéóôÞ ãåýóç êáé Üñùìá. ¼ðùò Üëëùóôå êáé ôï ãëõêü ôõëé÷ôü ãáëáêôïìðïýñåêï ìå ôï öñÝóêï ãÜëá ðïõ öôéÜ÷íïõí óôï ëéìÜíé ôçò ÷þñáò.

Kalymnos, due to its sponge divers, has closely connected its name with the sea. One can find the most unusual and rare tasting fish dishes: octopus soaked in ouzo, fried octopus balls, sun-dried lobster tail, bright red 'fouskes' [literally: 'bubbles'] and spinialo, an amazing concoction of pines, sea-urchins and ray fish preserved in seawater! Another excellent sea delicacy is karkani, an amazing cold salad made with ray fish, which is boiled, cleaned and cut into a salad. Another famous salad of the island is mirmizeli: this is a bowl laid with broken rusk, sprinkled with plenty of olive oil, tomato, onion and cheese. Island bakeries sell eptazymo bread, kneaded with aniseed and ouzo. They also make their kouloures, i.e. very small, hard, ring-shaped rusks, sprinkled with black sesame, which used to be made for sponge divers. In older times they used to have a special deep clay pot with a lid, within which they cooked the stuffed lamb for Easter. This pot was called muuri or muri and was sealed with dough to keep the steam in. When the lamb was taken out is was juicy, despite having been cooked for a long time, and gave off a sweet smell of cinnamon and the gentle acidity of sweet wine. Kalymnos viniculture is hardly developed, but its one and only type of wine, the sweet and aromatic anama has a unique flavour and perfume. Equally unique are the rolls of local galaktoboureko [literally: 'milk pie'], a fyllo pastry sweet made with fresh milk in Chora, the port of the island.

ËÝñïò

Leros

ÐñùôáãùíéóôÝò óôçí êïõæßíá ôçò ËÝñïõ åßíáé ïé êÜèå ëïãÞò ðßôåò êáé ðéôÜêéá, âáóéóìÝíåò óôç ãëõêéÜ ìõæÞèñá, ôá ëá÷áíéêÜ êáé ôï èõìáñßóéï ìÝëé. ×ïñôáóôéêÝò ðáôóáâïõñüðéôåò, ðïõ ìïéÜæïõí ðïëý ìå ãáëáêôïìðïýñåêï, ëÝñéêá ãåìéóôÜ ðïõãêÜêéá, óâßãêïé (öïõóêùôïß ëïõêïõìÜäåò), îåñïôÞãáíá, áìõãäáëùôÜ. Áêüìá êáé èáëáóóéíÜ ìåæåäÜêéá ìåôáôñÝðïíôáé óå ðéôÜêéá ìå ìéêñïóêïðéêÞ öñÝóêéá ìáñßäá, ìýäéá óáãáíÜêé, öïýóêåò, á÷éíïóáëÜôåò, óïõðéÝò ìå ôï ìåëÜíé ôïõò. Áðü ôá ðéï åíäéáöÝñïíôá åäåóìÜôá ìå ëá÷áíéêÜ åßíáé ïé ðáôáôïêåöôÝäåò, ôá êïëïêõèïðéôÜêéá êáé ôï êïõíïõðßäé öïýñíïõ ìå ìðüëéêá êñåììýäéá êáé íôïìÜôá. Áðü ôï íçóß äåí èá öýãåé êáíåßò áí äåí äïêéìÜóåé ôçí åîáéñåôéêÜ áñùìáôéêÞ óïõìÜäá, öôéáãìÝíç ìå íôüðéá áìýãäáëá (äáóüãáëá), êáé ôéò ãêáâÜöåò, Ýíá êáôáðëçêôéêü ôñïðéêü öñïýôï ðïõ Ý÷åé äéáëÝîåé ôç ËÝñï ãéá ìüíéìï ôüðï ðáñáãùãÞò ôïõ.

Prevalent in Leros cuisine are various pies and small pies, based on sweet mizithra cheese, vegetables and thyme honey. Satisfying patsavouropites [literally: 'rug pie'], similar to galaktoboureko, stuffed lerika poungakia, svingoi (fluffy doughnuts), xerotigana, a type of pancake, amygdalota, a type of marzipan sweets. There are also small pies stuffed with seafood, using tiny, fresh, local whitebait, mussels cooked in sauce in the saganaki (frying pan), fouskes [literally: 'bubbles'], sea-urchins salads, cuttlefish cooked in its ink. Some of the most interesting vegetarian dishes are fried potato balls, small courgette pies and cauliflower baked in the oven with plenty of onion and tomato. One should not leave the island without trying the excellent aromatic soumada, a drink made with local almonds (the so-called forestmilk, dasogala) or gavafes, an amazing tropical fruit that has chosen Leros for its native land.

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ìÜôáò: ìéêñüêáñðç, ÷ïíôñüöëïõäç, ìå êáñðïýò ðïõ Ý÷ïõí ÷áñáêôçñéóôéêÜ ùïåéäÝò ó÷Þìá. Ïé ðåñéóóüôåñåò íïéêïêõñÝò ôïõ íçóéïý, áëëÜ êáé ìåñéêÜ áðü ôá ðéï öçìéóìÝíá æá÷áñïðëáóôåßá, êáôÝ÷ïõí ôçí ôÝ÷íç ôïõ óõíôáéñéÜóìáôïò ôçò êñïõóôÞò óÜñêáò ôçò íôïìÜôáò ìå ôç æÜ÷áñç öôéÜ÷íïíôáò Ýíá ößíï ãëõêü ôïõ êïõôáëéïý, ôï íôïìáôÜêé ôçò Êù. Ùóôüóï êáíåßò äåí ìðïñåß íá áñíçèåß Ýíáí êáëÜ óéñïðéáóìÝíï ìðáêëáâÜ ìå áìõãäáëüøé÷á êáé êáêïõëÝ, êáèþò êáé ôçí îå÷ùñéóôÞ ìáåñãéÜ, Ýíá åßäïò ãëõêéÜò ëåõêÞò êñÝìáò. Åßíáé ðëÝïí ãíùóôü üôé ôï íçóß ôçò Êù óõãêáôáëåãüôáí áíÜìåóá óôïõò êáôåîï÷Þí ôüðïõò ðáñáãùãÞò êáé åìðïñßáò ïßíïõ óôïí áñ÷áßï êüóìï. Ïé åêëåêôÝò ðïéêéëßåò ðïõ öýïíôáí óôï íçóß êáé ïé ìïíáäéêÝò ìÝèïäïé ïéíïðïßçóçò Ýäéíáí óôçí êáôáíÜëùóç ôï óêïýñï îçñü êáé ôï áíïé÷ôü÷ñùìï êñáóß (ëåõêüùïò Þ ôåèáëáôôùìÝíïò ïßíïò).

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äùäåêÜíçóá - êýìáôá ãåýóåùí

Patmos

Ëåéøïß

Leipsoi

Ç ðáôéíéþôéêç êïõæßíá Ý÷åé ìéá ãáóôñïíïìéêÞ ôáõôüôçôá äéáöïñåôéêÞ áðü áõôÞ óôá õðüëïéðá íçóÜêéá ôçò ÄùäåêáíÞóïõ, ßóùò åðåéäÞ ðÜíôá óõãêÝíôñùíå ìåãÜëï áñéèìü åðéóêåðôþí ëüãù ôçò ðëïýóéáò ìïíáóôéêÞò êáé èñçóêåõôéêÞò æùÞò. Áõôü ðïõ îå÷ùñßæåé áìÝóùò åßíáé äõï-ôñßá ãëõêÜêéá ìå îå÷ùñéóôÞ ãåõóôéêÞ äéÜóôáóç üðùò ôá áðéäÜêéá, ìéêñÜ áìõãäáëùôÜ óå ó÷Þìá á÷ëáäéïý, ïé öïõóêùôïß óôñïããõëïß óâßãïé ìå ôçí ôñýðá óôï êÝíôñï êáé ïé äßðëåò. ÁëëÜ ôá ðéï ãíùóôÜ ãëõêÜ ôïõ íçóéïý, ðïõ ðñïóöÝñïíôáé óå ãÜìïõò, âáöôßóåéò êáé áññáâþíåò, ëÝãïíôáé ðïõãêéÜ, Ý÷ïõí ó÷Þìá ìéóïöÝããáñïõ êáé åßíáé ãåìéóôÜ ìå ìéá ìåëùìÝíç ðÜóôá áðü áìýãäáëá êáé êáñýäéá. Îå÷ùñéóôü êáëïêáéñéíü Ýäåóìá åßíáé ïé ìåëéôæÜíåò ðåñéóôåñÜêéá (ãåìéóìÝíåò ìå Ýíá øçìÝíï ìåßãìá áðü óêüñäï êáé ìáúíôáíü, ôçãáíéóìÝíåò êáé óôç óõíÝ÷åéá âñáóìÝíåò óå ðëïýóéá óÜëôóá). Ìå ðñùôüôõðá ëá÷áíéêÜ åðßóçò óõíäõÜæïíôáé ðïëý êáëÜ áñêåôÜ èáëáóóéíÜ êáé øÜñéá üðùò ôï ÷ôáðüäé êñáóÜôï ìå ãëõêïðáôÜôá, ôá õðÝñï÷á ìðéöôÝêéá áðü êáëáìÜñé êáé ÷ôáðüäé êáé öõóéêÜ ç ðëïýóéá óõíáãñßäá ðëáêß. Áîßæåé êÜðïéïò íá äïêéìÜóåé ôçí áíïé÷ôÞ ðáôéíéþôéêç ôõñüðéôá öôéáãìÝíç ìå ôçí ôïðéêÞ ìõæÞèñá.

Patmos' cuisine identity differs from that of other Dodecanese islands. This is probably because the island has always attracted numerous visitors due to its rich monastic and religious life. What stands out is the two-three types of sweets with a special flavour: apidakia [literally: 'small pears'], i.e. small marzipan pear-shaped sweets, puffy, round ring-like svingoi (fluffy doughnuts), and diples, a type of pancake. The best known island sweets are offered at weddings, baptisms and betrothal ceremonies and they are called poungia [literally: 'purses']: they are shaped like half-moons and they are filled with a honey sweet paste made of almonds and walnuts. A special summer dish melitzanes peristerakia is that of small aubergine 'doves': aubergines are stuffed with a grilled mixture of garlic and parsley; they are then fried and consequently cooked in a rich sauce. There are also original combinations of vegetables with sea food and fish, such as octopus cooked with potatoes in a wine sauce, wonderful 'burgers' made of calamari and octopus and, of course, the rich synagrida (Dentex dentex) plaki dish. Another local specialty worth trying is the 'open' Patmos cheese pie, made with local mizithra.

Êáóôåëüñéæï

Kasterlorizo

Ç ãáóôñïíïìßá óå ôïýôï ôï ìéêñïóêïðéêü íçóÜêé åßíáé áêñéâþò áíôßóôñïöç ôïõ ìåãÝèïõò ôïõ êáé îáöíéÜæåé ðñáãìáôéêÜ ãéá ôçí ðïéêéëßá ôçò êáé ôçí åöåõñåôéêüôçôÜ ôçò. Ôï íçóß Ý÷åé ìåãÜëç ðáñÜäïóç óôç äéáôÞñçóç áëßðáóôùí. Åäþ ìðïñåß êÜðïéïò íá äïêéìÜóåé ìéá ìåãÜëç ãêÜìá ðáóôþí øáñéþí üðùò êïëéïß, óáñäÝëåò, óáöñßäéá, óìÝñíá, ìåëáíïýñéá, óìáñßäåò, ìÝíïõëåò, áêüìá êáé êáëïãñéÝò. Óôçí êáôçãïñßá ôùí óðÜíéùí åäåóìÜôùí áíÞêåé öõóéêÜ ôï ìáýñï ðéëÜöé åìðëïõôéóìÝíï ü÷é ìå ìåëÜíé óïõðéÜò áëëÜ ìå ìåëÜíé êáëáìáñéïý. Ðñéí îåêéíÞóåé áõôÞ ç ðáíäáéóßá ôùí øáñéþí êáé ôùí èáëáóóéíþí, ïé íôüðéïé èá óáò ðñïóöÝñïõí ìéêñïýôóéêá ëá÷ôáñéóôÜ ìåæåäÜêéá üðùò ôñáãáíïýò öáâïêåöôÝäåò, ôçãáíüðéôåò, ðéôáñïýäéá, îåñÝò íôïìÜôåò áëëÜ êáé Üöèïíá êáôóéêßóéá ôõñéÜ (ôïõëïõìïôýñé, ìõæÞèñá, ôõñß Üëìçò, ëáäïôýñé). ¸íá åðéôõ÷çìÝíï ãåýìá óôï íçóß äåí ïëïêëçñþíåôáé ÷ùñßò äßðëåò Þ îåñïôÞãáíá, ðïõãêÜêé øçôü Þ ôçãáíçôü, ìïõóôáëåõñéÜ êáé ðåôéìÝæé áðü öùêéáíü óôáöýëé, óýêá îåñÜ. Ôá êñáóéÜ ôùí Ëåéøþí, ìáýñá Þ ëåõêÜ, ãëõêÜ Þ çìßãëõêá êáé îçñÜ, åßíáé üëá åîáéñåôéêÞò ðïéüôçôáò, áí êáé ðáñÜãïíôáé óå ìéêñÝò ðïóüôçôåò. ÓÞìåñá ï ÄÞìïò, óå óõíåñãáóßá ìå ôç ÃåùðïíéêÞ Ó÷ïëÞ Áèçíþí, åðé÷åéñåß åðáíáöýôåõóç ìå ðïéêéëßåò áìðåëéïý áíèåêôéêüôåñåò óôçí îçñáóßá.

Gastronomy on this tiny island is reversely proportionate to its size; its variety and inventiveness are really amazing. The great tradition of the island is fish preserved in salt. One can sample a wide range of salted fish, such as mackerel, horse-mackerel, smerna (moray eel), saddled bream, smarides, menoules, even kalogries. An unusual dish is, of course, black risotto, cooked in the ink of calamari rather than that of cuttlefish. Before offering this feast of seafood, the locals will offer you mouthwatering appetizers, such as fried split-pea balls, tiganopites [literally: 'frying pan pies'], pitaroudia [literally: 'small pies'], sun-dried tomatoes and a variety of goat cheeses such as touloumotyri, mizithra, cheese in brine, ladotyri. No meal is complete on the island before the dessert is served; it can be diples or xerotigana, a type of pancake, poungaki ('purse') baked or fried, moustalevria and petimezi, made with the juice of Phocean grapes or dry figs. Wines from Leipsoi, dark red or white, sweet, semi-sweet or dry are all of excellent quality, but they are produced is small quantities. Currently, the Municipality - in cooperation with the Agricultural University of Athens - is trying to replant the land with vine varieties that are drought resistant.

Ôï ðéï ðáñÜîåíï ßóùò üíïìá ðïõ Ý÷åé êÜðïéïò áêïýóåé óå íôïëìÜäåò åßíáé åêåßíï ôïõ Êáóôåëüñéæïõ: óáëáíôïýñìáóç ôïõò ëÝíå êáé åßíáé öýëëá êñåììõäéïý ãåìéóôÜ ìå ñýæé êáé êéìÜ. Ãíùóôü åðßóçò ðéÜôï ôïõ íçóéïý åßíáé ïé ñåâéèïêåöôÝäåò êáé ç ñåâéèüðéôá, ðïõ ãßíåôáé ìå âÜóç ôá ðïëôïðïéçìÝíá ñåâßèéá, åíéó÷õìÝíá ìå ìðüëéêá ìõñéóôéêÜ êáé ôçãáíéóìÝíá óå äõíáôÞ öùôéÜ ãéá íá êÜíïõí åîùôåñéêÜ ìéá ðõñüîáíèç êáóôáíÞ êñïýóôá. Ôï êñÝáò áðü ôá êáôóßêéá åßíáé ðåíôáíüóôéìï, êñïõóôü, ìå ìéá åëáöñþò ðéêÜíôéêç åðßãåõóç óôç óÜñêá ëüãù ôùí Üãñéùí ÷üñôùí ðïõ âüóêïõí äßðëá óôçí èÜëáóóá. Ôï áîåðÝñáóôï ìáãåßñåìÜ ôïõò åßíáé, üðùò êáé óôç ãåéôïíéêÞ Ñüäï, ãåìéóôÜ ìå Ýíá ìåßãìá áðü ñýæé, øéëïêïììÝíï óõêùôÜêé, êáíÝëá êáé ìðüëéêï ðéðåñÜêé. Ôá ãëõêÜ åßíáé ìÜëëïí áðëïúêÜ, áëëÜ íüóôéìá êáé öôéáãìÝíá ìå ðñþôåò ýëåò óôéò ïðïßåò åýêïëá åß÷áí ðñüóâáóç ïé íïéêïêõñÝò: ôá êáôïõìÜñéá, Ýíá åßäïò ôçãáíßôáò, ï êïõôáëÜôïò ÷áëâÜò áëëÜ êáé ôá óôñáâÜ, Ýíá åßäïò ôçãáíçôïý ìðáêëáâÜ, ãåìéóôïý ìå êáñýäéá, ìõñùäéêÜ êáé êïììáôéáóôÞ æÜ÷áñç (ìåßãìá æÜ÷áñçò êáé áóðñáäéþí áõãïý, ôï ïðïßï áöïý óôåãíþóåé ôï óðÜìå óå ìéêñÜ êïììÜôéá).

Probably the strangest name for dolmades is that used on this island; they are called saladourmasi; they are made with onion leaves stuffed with rice and minced meat. Another famous dish is fried chickpea balls, a type of falafel, and chick pea pie, which uses a paste of chick peas 'enhanced' with plenty of aromatic herbs and fried at a high temperature, so that it forms a golden-brown crust on the outside. Kid meat is excellent: it is firm with a slightly piquant after-taste due to the wild greens the animals graze on next to the sea. Kid is cooked using an excellent recipe, similar to that of neighbouring Rhodes: stuffed with a mixture of rice, finely chopped liver, cinnamon and plenty of pepper. Local sweets are rather simple, but tasty and made with ingredients that are easily accessible to housewives: katoumaria, which are a type of pancake; semolina halva (koutalatos = spooned) and strava [literally: 'crooked'] as well as a type of fried baklava stuffed with walnuts, spices and nuggets of sugar (a mixture of sugar and egg-white broken into small pieces after it dries).

the dodecanese - waves of f lavour

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ÐÜôìïò

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Festivals

ÐïëëÜ áðü ôá öáãçôÜ êáé ôá ãëõêÜ êÜèå íçóéïý åßíáé óõíäåäåìÝíá ìå ìåãÜëåò åïñôÝò üðùò ôï ÐÜó÷á êáé ôá ×ñéóôïýãåííá êáèþò êáé ìå äéÜöïñåò êïéíùíéêÝò åêäçëþóåéò. Óôï ÷ñéóôïõãåííéÜôéêï ôñáðÝæé, ôï ÷ïéñéíü êáôÝ÷åé êõñßáñ÷ç èÝóç ìå ôï óöÜîéìï ôïõ ÷ïßñïõ íá ãßíåôáé óå ðáñÝåò êáé ìå åéäéêÞ éåñïôåëåóôßá. Ïé íïéêïêõñÝò ãéá ôç óõãêåêñéìÝíç çìÝñá åôïéìÜæïõí ôá ðáñáäïóéáêÜ ãéáðñÜêéá (íôïëìáäÜêéá) êáé äßðëåò. Ôï ÓÜââáôï ôïõ ËáæÜñïõ óôç Ñüäï øÞíïíôáé óôñéöôÜ êïõëïõñÜêéá, ôá ëáæáñÜêéá, ðïõ óôçí ÊÜëõìíï ïíïìÜæïíôáé ËÜæáñïé, åíþ óôçí Êù öôéÜ÷íïõí ôéò ëáìðñüðéôåò êáé óôçí ÊÜóï ôéò ÷ñõóïêïõëïýñåò êáé ôïõò ðïýëïõò (ëåðôÜ áëìõñÜ êïõëïýñéá óå ó÷Þìá 8 ìå êüêêéíï áõãü óôç ìéá ôïõò Üêñç). Ôï áñíß êáé ôï êáôóßêé Ý÷ïõí êáé åäþ ôçí ôéìçôéêÞ ôïõò. Óôá ÷ùñéÜ ôçò Ñüäïõ: ï ðáó÷Üôçò óôï Ìïíüëéèï, ç ñéöéêÞ óôïí Áñ÷Üããåëï, ï êáðáìÜò óôçí ÁðïëáêêéÜ, ôçí ºóôñéï êáé óôá õðüëïéðá ÷ùñéÜ ôçò íüôéáò Ñüäïõ. Óôçí ÊÜëõìíï åôïéìÜæåôáé ôï ìáïýñé, áñíß ãåìéóôü ðïõ øÞíåôáé êëåéóìÝíï óå ðÞëéíï ðéèÜñé, óôçí ÊÜñðáèï ìáãåéñåýåôáé ôï âõæÜíôé (áñíß ãåìéóôü ìå ñýæé, ðëéãïýñé êáé åíôüóèéá), óôçí ÁóôõðÜëáéá ï ëáìðñéáíüò, åíþ óôçí ÊÜóï ôï íôåñìðéãÝ (ìáãåéñßôóá). ÃëõêÜ ðïõ öôéÜ÷íïíôáé óå ÷áñìüóõíá ãåãïíüôá üðùò áññáâþíåò, ãÜìïõò, ãåííÞóåéò êáé âáöôßóéá åßíáé ôá ìåëåêïýíéá, ï ìðáêëáâÜò, ôá ìïó÷ïðïýãêéá êáé Üëëá ðïëëÜ.

A lot of the food and sweets of the Dodecanese are connected with important festivals, such as Easter or Christmas, as well as certain social events. The main dish on the Christmas table is pork. The slaying of the swine is a group activity and follows a special "ritual". In preparation for this day housewives cook traditional yaprakia (Dolamadakia) and diples. On Rhodes, on St. Lazarus' Saturday, they bake twisted ring buns, called lazarakia and lazaroi on Kalymnos, while on Kos they make lambropites [literally: "Easter pies']; on Kassos they make chrisokouloures and pouloi, which are small, thin figure 8 shaped pastry with a red egg on one side. Lamb and Goat also hold pride of place. In Rhodes' villages there is: pashatis in Monolithos, rifiki in Archangelos, kapamas in Apokallia, Istrio and the rest of the villages in northern Rhodes. Maouri is made on Kalymnos: this is stuffed lamb roasted in a clay pot; on Karpathos lamb is stuffed with rice, pligouri and entrails and it is called byzanti; on Astipalea they cook lambrinos, while on Kassos they cook derbiye (magiritsa: a soup with entrails, rice and herbs). Sweets made for celebrations such as weddings, betrothals, childbirths and christenings are melekounia, baklava, moshoboukia and many more.

Ñüäïò

Rhodes

Óôï íçóß ðñáãìáôïðïéåßôáé ðëÞèïò åêäçëþóåùí éäéáßôåñá ôïõò êáëïêáéñéíïýò ìÞíåò. ÓçìáíôéêÝò ãéïñôÝò âáóéóìÝíåò óôá ôïðéêÜ ðñïúüíôá åßíáé:

There are many events held on Rhodes, especially during the summer months. Important events based on local produce are:

ç ôñéÞìåñç ãéïñôÞ ôïõ êñáóéïý óôïí ¸ìðùíá ôï ðñþôï äåêáÞìåñï ôïõ Óåðôåìâñßïõ, ç ãéïñôÞ ôïõ ìåëéïý êáé ôçò óïýìáò óôá ÓéÜííá, ç ãéïñôÞ ôïõ êáñðïõæéïý óôçí ÁðïëáêêéÜ. Ç ãéïñôÞ áõôÞ ïñãáíþíåôáé ðÜíôá ôï ðñþôï ÓÜââáôï ìåôÜ áðü ôç ãéïñôÞ ôçò Áãßáò Ìáñßíáò êáé êáôÜ ôç äéÜñêåéÜ ôçò ðñïóöÝñïíôáé ðñùôüôõðá åäÝóìáôá öôéáãìÝíá áðü Þ ìå êáñðïýæé, åíþ äéïñãáíþíïíôáé áèëÞìáôá êáé ðáé÷íßäéá ìå ðñùôáãùíéóôÝò ôï ßäéï ôï öñïýôï. ôá ÃåùìÞëéá óôçí Áñíßèá. Ç ãéïñôÞ åßíáé áöéåñùìÝíç óôçí ðáôÜôá êáé üëá ôá ðñïúüíôá ðïõ ðñïÝñ÷ïíôáé áðü áõôÞ. ôï ÁðïèÝñé óôç Ëá÷áíéÜ, ìéá ãéïñôÞ áöéåñùìÝíç óôï óéôÜñé êáé ôá ðñïúüíôá ðïõ ðñïÝñ÷ïíôáé áðü áõôü. ÃéïñôÝò åëéÜò êáé åëáéüëáäïõ óôá ËÜåñìá êáé óôá Áðüëëùíá.

The 3-day wine festival in Empona during the first ten days of September. The Honey and soumas festival in Sianna. The watermelon festival in Apolakkia. This is always held on the Saturday after the celebration of St. Marina' s nameday and dishes made with or from watermelon are offered, while games and sports, where the leading role is played by the fruit itself, are also held. Geomilia in Arnitha. This festival is dedicated to potatoes and all products made with it. Apotheri in Lahania is a festival dedicated to wheat and its products. Festivals dedicated to olives and olive oil take place in Laerma and Apollona.

ÊÜñðáèïò

Karpathos

ÊÜèå 3 ôïõ ÍïÝìâñç, óôïõ Áú-Ãéþñãç ôïõ ÌåèõóôÞ, ïé ãåùñãïß óôçí ÊÜñðáèï ïñãáíþíïõí ðáñáäïóéáêÝò ãéïñôÝò êáé áíáâéþíïõí Ýèéìá ðïõ Ý÷ïõí ôéò ñßæåò ôïõò óôéò äéïíõóéáêÝò ãéïñôÝò êáé óôïõò âõæáíôéíïýò ÷ñüíïõò.

Every year, on the 3rd of November, on the day of St. George the Drunk, farmers in Karpathos organize traditional celebrations and revive customs of Dionysian and Byzantine roots.

ÅéäéêÜ óôï ïñïðÝäéï Ëáóôüò äéïñãáíþíåôáé ç ÃéïñôÞ ôïõ Êñáóéïý. ÐëÞèïò êüóìïõ óõññÝåé óôç ãéïñôÞ ãéá íá äïêéìÜóåé äùñåÜí ôï êñáóß ôïõ ÁäÜì, üðùò áðïêáëïýí ïé íôüðéïé ôï êñáóß ðïõ öôéÜ÷íïõí óôá ðáôçôÞñéá ôïõò. Ç ïéíïãåõóßá ãßíåôáé óõíïäåßá ìïõóéêÞò áðü ëýñåò êáé ëáïýôá.

On Lastos plateau, in particular, they hold a wine festival. Crowds of people attend this event for a free taste of Adam's wine, which is what local wine-makers call their wine. Wine degustation takes place to the musical accompaniment of lyre and flute music.

ÊÜóïò

Kassos

Óôéò áñ÷Ýò ÓåðôÝìâñç, óôïí ¢ãéï ÌÜìá ôçò ÊÜóïõ, ìéá åêêëçóßá óêáñöáëùìÝíç óôçí ðéï áðüêñçìíç ìåñéÜ ôïõ íçóéïý, äéïñãáíþíåôáé ç ÃéïñôÞ ôùí Âïóêþí. Ôï ãëÝíôé äéáñêåß üëï ôï âñÜäõ êáé áðü ôá ðéï ôõðéêÜ êåñÜóìáôá åßíáé ï áñùìáôéóìÝíïò ìå êüëéáíäñï Üñôïò.

In the beginning of September, at St. Mamas, on Kassos, a church built on the most secluded cliff of the island, the Yorti ton Voskon [literally: Shepherds' Festival] is held. Merrymaking goes on throughout the night and the most typical treat is coriander-flavoured bread.

Óýìç Óôéò 9 Áõãïýóôïõ êÜèå ÷ñüíï, ç ¸íùóç Ãõíáéêþí Óýìçò äéïñãáíþíåé óôï íçóß ôç ãéïñôÞ ÃáñéäÜêé Óýìçò, ðïõ ðëáéóéþíåôáé áðü ìïõóéêï÷ïñåõôéêÜ äñþìåíá.

ÔÞëïò Ôï êáëïêáßñé (Áã. ÐáíôåëåÞìïíá) óôï Ìéêñü ×ùñéü ðñáãìáôïðïéåßôáé ôï Êáëïêáéñéíü Ðáíçãýñé ìå ðñïóöïñÜ ðáñáäïóéáêþí åäåóìÜôùí. Åðßóçò ôïí Áýãïõóôï, êÜôù áðü ôï ÓðÞëáéï ×áñêáäéü, äéïñãáíþíåôáé ôï ÖåóôéâÜë Ìåëéïý êáé ðáñáäïóéáêþí ðñïúüíôùí.

Íßóõñïò Óôï íçóß, ìéá ìÝñá ìåôÜ ôï ðñþôï äåêáÞìåñï ôïõ Áõãïýóôïõ äéïñãáíþíåôáé ç ÃéïñôÞ ôçò ÓïõìÜäáò.

Symi On the 9th of August, every year, the Women's Association of Symi organizes the Symi Garidaki (baby shrimp) festival, hosting music and dance events.

Tilos In the heart of summer (St. Panteleimon's nameday) at Mikro Horio, the Summer Feast takes place and traditional dishes are offered. In addition, in August, below the Harkadio cave, another festival is held to honour honey and traditional products.

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

Ïé ãéïñôÝò

Nysiros On one of the days following the first ten-days of August the soumada Festival is organized on Nysiros.

Kos Êùò Ïé ðéï ãíùóôÝò ãéïñôÝò ôïõ íçóéïý åßíáé: ç ÃéïñôÞ ôïõ Øáñéïý, ðïõ äéïñãáíþíåôáé êÜèå êáëïêáßñé óôï Ä.Ä. ÊáñäÜìáéíáò, ç ÃéïñôÞ ôïõ Ïýæïõ êáé ç ÃéïñôÞ ôïõ ôñáâÞãìáôïò ôçò ôñÜôáò óôï Ä.Ä. ÊåöÜëïõ, ç ÃéïñôÞ ôïõ Êñáóéïý óôï Ìáóôé÷Üñé ôï êáëïêáßñé, ç ÃéïñôÞ ôïõ Ìåëéïý ôïí Áýãïõóôï óôï Ä.Ä. ÁíôéìÜ÷åéáò (ôï óáââáôüâñáäï ìåôÜ ôï äåêáðåíôáýãïõóôï), ôá ÷ïéñïóöÜãéá óôéò áñ÷Ýò êÜèå Ïêôþâñç óôï Ä.Ä. Ðõëßïõ.

The most famous festivals on the island are: The Fish festival which is held every summer in the Municipal District of Kardamena The Ouzo Festival and the Trawl-drawing Festival are held in the Municipal District of Kefalos The Honey Festival is held in August in the Municipal District of Antimacheia on the first Saturday evening following the 15th of August. The Pig Slaying Festival is held in the beginning of every October in the Municipal District of Pilio

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äùäåêÜíçóá - êýìáôá ãåýóåùí

Astipalea

Ôï ðáíçãýñé ôçò Ðáíáãßáò ôçò ÐïñôáÀôéóóáò, ðïõ äéåîÜãåôáé êÜèå 14-16 Áõãïýóôïõ, åßíáé ôï ìåãáëýôåñï ðáíçãýñé ôçò ÁóôõðÜëáéáò. ÐåñéëáìâÜíåé ïéíïðïóßá êáé ãåõóéãíùóßá ôõðéêþí åäåóìÜôùí üðùò ôï ãåìéóôü áñíß, ï ëáìðñéáíüò, åíþ ãßíåôáé êáé ôï ãéáïõñôïôÜéóìá, äñþìåíï êáôÜ ôï ïðïßï ôáÀæåé ï Ýíáò ôïí Üëëïí ãéáïýñôé ìå äåìÝíá ìÜôéá. Åðßóçò, êÜèå ðñþôï óáââáôïêýñéáêï ôïõ ÓåðôÝìâñç, ï ÄÞìïò äéïñãáíþíåé ôç ÃéïñôÞ ôçò Ãçò êáé ôçò ÈÜëáóóáò, êáôÜ ôç äéÜñêåéá ôçò ïðïßáò ï êüóìïò óõììåôÝ÷åé óôï øÜñåìá êáé ðñïóöÝñïíôáé ìáæß ìå ôá øçìÝíá öñÝóêá øÜñéá ôá Áóôõðáëáéþôéêá ðáíôñåìÝíá (ðáñáäïóéáêü Ýäåóìá áðü äéáöïñåôéêÜ üóðñéá ìå ñýæé Þ ìáêáñüíéá.

The festival of Virgin Mary Portaitissa is held from the 14th to the 16th of August and it is the major celebration of the island. There is plenty of wine drinking and sampling of local dishes, such as stuffed lamb, labrinios; there is also yaourtotaisma [literally: 'yoghurt feeding'], where people feed each other yoghurt while blind-folded. In addition, in the first weekend of September the Municipality organizes the Earth and Sea Festival, during which people go fishing and the fish caught is offered along with fresh cooked fish called Astipaleotika pandremena (a traditional dish made with various pulses mixed with rice or pasta).

ËÝñïò

Leros

Óôç ËÝñï äéïñãáíþíïíôáé êÜèå ÷ñüíï ðëÞèïò åêäçëþóåùí ðïõ ó÷åôßæïíôáé ìå ôéò áãñïôéêÝò äñáóôçñéüôçôåò, ôçí ðáñÜäïóç êáé ôïí ðïëéôéóìü ôïõ íçóéïý:

A number of events take place on Leros; they are associated with rural activities, traditions and the culture of the island.

Óå Ýíá ðáñáëéáêü áëþíé óôçí ðáñáëßá ôçò Ãïýñíáò äéïñãáíþíåôáé êÜèå Éïýëéï ç ÃéïñôÞ ôïõ ÁëùíÜñç, ìå ðáñáäïóéáêÞ ìïõóéêÞ êáé ÷ïñü. Óôï ðáíçãýñé ôïõ Áãßïõ Öáíïõñßïõ (27 Áõãïýóôïõ) óôïí Îçñüêáìðï, ãßíåôáé áíáðáñÜóôáóç ôïõ ðáôÞìáôïò ôùí óôáöõëéþí. Ôïí Áýãïõóôï ðñáãìáôïðïéåßôáé ç ÃéïñôÞ ôïõ Êñáóéïý-áìðåëïõñãïý ôïõ "Äñõìþíá" óôçí ïìþíõìç ðáñáëßá, êáôÜ ôçí ïðïßá äéåîÜãåôáé ôï ÖåóôéâÜë ôçò ËÝñéêçò Êïõæßíáò ìå Üöèïíï êñáóß, öáãçôü êáé ðïôü. Óôï ÐáíôÝëé êÜèå ÓåðôÝìâñç ãéïñôÜæåôáé ç ÃéïñôÞ ôçò ÔñÜôáò êáé ôïõ ØáñÜ.

On a coastal threshing floor on the coast of Gourna the Threshing Festival (Alonaris) is held, with traditional music and dancing. The festival of St. Fanourio is held on the 27th of August in Xirokambos, where they reconstruct the pressing of grapes. The Festival of Drymon, a celebration of wine makers and viticulturists, takes place on the beach by the same name. It is a celebration of Leros' Cuising, where ample food, wine and other drinks are offered. Every September at Panteli they celebrate the Yorti tis stratas ke tou psara, which is a Festival for trawl fishing.

ÐÜôìïò

Patmos

Óôï ëéìÜíé ôçò ÐÜôìïõ êÜèå ÷ñüíï äéïñãáíþíåôáé ôï ÖåóôéâÜë Ãåýóçò êáé ÐáñÜäïóçò ðïõ áðïôåëåß ìéá ãéïñôÞ ãåõóôéêÞò êïõëôïýñáò. ÌÝóá áðü ôéò ðïëëÝò ãáóôñïíïìéêÝò åêðëÞîåéò ìðïñåßôå íá ãíùñßóôå ôá ðñïúüíôá ôçò ÐÜôìïõ êáé ôùí ãýñù íçóéþí.

Every year on Patmos a festival of flavour and tradition is organized; it is held at Patmos' harbour and it is a celebration of culinary culture. Visitors can sample numerous Patmos' products as well as products of the surrounding islands, and experience many gastronomic surprises.

Ëåéøïß

Leipsoi

Óôï ÄÞìï Ëåéøþí êÜèå ÷ñüíï, óôéò áñ÷Ýò Áõãïýóôïõ, ðñáãìáôïðïéåßôáé ç ôñéÞìåñç ÃéïñôÞ Êñáóéïý, ðïõ áðïôåëåß ôç âáóéêÞ åêäÞëùóç ôçò êáëïêáéñéíÞò ðåñéüäïõ, ðñïêåéìÝíïõ íá ãßíåé åõñÝùò ãíùóôü ôï ôïðéêü ðñïúüí êáé ï ñüëïò ôïõ óôï ïéêïíïìéêü êáé êïéíùíéêü ãßãíåóèáé ôçò ðåñéï÷Þò, áëëÜ êáé íá áíáäåé÷èåß ç Üìåóç ó÷Ýóç ôïõ ìå ôçí éóôïñéêÞ êáé ðïëéôéóôéêÞ ðáñÜäïóç ôïõ íçóéïý. Ïé Ëåéøïß áíÞêïõí óôçí ¸íùóç Ïéíïðïéçôéêþí Ðüëåùí ôçò ÅëëÜäáò êáé ôçò Åõñþðçò. ÊáôÜ ôç äéÜñêåéá ôçò ãéïñôÞò ðñáãìáôïðïéåßôáé êáé Ýêèåóç áãñïôéêþí ðñïúüíôùí.

In the beginning of August, every year, the Municipality of Leipsoi organizes the three-day Wine Festival, their basic summer event. The role of this celebration is to make local products more widely known and to recognize their significance for the socio-economic life of the region; the festival also highlights the handing down of the historic and traditional culture of the island from generation to generation. Leipsoi belong to Association of Greek and European Wine-Making Towns. During this festival, there is an exhibition of rural products as well.

the dodecanese - waves of f lavour

146

ÁóôõðÜëáéá

147

ïé ãåýóåéò - the f lavours Ìáïõñß Ôï ìáïýñß * áðáíôÜ óå üëá ôá ÄùäåêÜíçóá, áëëÜ ìå äéáöïñåôéêÝò ïíïìáóßåò. Óôçí ÊÜëõìíï êáëåßôáé ìïýñé, óôïí Áñ÷Üããåëï Ñüäïõ ñéöéêß, óôç Ìïíüëéèï ðáó÷Üôçò, óôá Üëëá ÷ùñéÜ êáðáìÜò, óôç ×Üëêç ïöôü ê.Ü.

äùäåêÜíçóá - êýìáôá ãåýóåùí

ÅêôÝëåóç ÅôïéìÜæåôå ôç ãÝìéóç ùò åîÞò: ÓïôÜñåôå óôï åëáéüëáäï ôï êñåììýäé íá îáíèýíåé ãéá 4-5 ëåðôÜ. ÐñïóèÝôåôå ôï óõêþôé êáé ôï áöÞíåôå åðßóçò íá ñïäßóåé. ÓâÞíåôå ìå ôï êñáóß êáé áöÞíåôå ôá åíôüóèéá íá óéãïâñÜóïõí ãéá 10 ëåðôÜ. ÐñïóèÝôåôå ôçí íôïìÜôá, áíáêáôåýåôå êáé óâÞíåôå ôç öùôéÜ. ÁöÞíåôå ôï óõêþôé ìå ôç óÜëôóá ôïõ íá êñõþóåé åíôåëþò êáé ñß÷íåôå üëá ôá õðüëïéðá õëéêÜ ìáæß êáé ôá ìðá÷áñéêÜ ìå ôï ñýæé. Áíáêáôåýåôå ðïëý êáëÜ þóôå ôá õëéêÜ íá åíùèïýí êáëÜ ìåôáîý ôïõò. Ìå ôï ìåßãìá áõôü ãåìßæåôå ôï åóùôåñéêü ôïõ áñíéïý êáé ôï ñÜâåôå ìå óðÜãêï ìáãåéñéêü êáôÜ ìÞêïò ôçò êïéëéÜò. Ôï ôïðïèåôåßôå óå ìéá âáèéÜ ãÜóôñá Þ óå Ýíá âáèý ôáøß ôùí ïðïßùí ôç âÜóç Ý÷åôå óôñþóåé ìå ôñåéò ëáäüêïëëåò. ÓêïñðÜôå ôá äáöíüöõëëá, ôï áëåßöåôå ìå ôï âïýôõñï, ðáóðáëßæåôå ìå Üöèïíï áëÜôé êáé ðéðÝñé. Êëåßíåôå ôç ëáäüêïëëá ðïëý êáëÜ, áí õðÜñ÷åé êáðÜêé ôï óöñáãßæåôå êáé øÞíåôå óôïõò 150-180 âáèìïýò ãéá 5-6 þñåò. Óåñâßñåôå ôï áñíÜêé æåóôü ìáæß ìå ôç ãÝìéóç ôïõ.

ÊõñéïëåêôéêÜ åßíáé ôï ãÜóôñéíï óêåýïò øçóßìáôïò, äçëáäÞ ìéá âáèéÜ ãÜóôñá ìå êáðÜêé.

ÕëéêÜ (ãéá 10-15 Üôïìá) 1 ìéêñü ïëüêëçñï áñíÜêé ÁëÜôé ÐéðÝñé 2 öýëëá äÜöíçò 1 êïõô. óïõð. âïýôõñï öñÝóêï Ãéá ôç ãÝìéóç 1 óõêùôÜêé áñíßóéï øéëïêïììÝíï 1 öëéôæÜíé åëáéüëáäï 2 ìåãÜëá êñåììýäéá øéëïêïììÝíá 2 ìåãÜëåò þñéìåò íôïìÜôåò øéëïêïììÝíåò 3 êïõô. óïõð. êïõêïõíÜñé 2 êïõô. óïõð. Üíçèï øéëïêïììÝíï 2 êïõô. óïõð. äõüóìï øéëïêïììÝíï 1 öëéôæ. ôóáã. êñáóß êüêêéíï 2 öëéôæ. ôóáã. ñýæé êáñïëßíá ½ êïõô. ãëõê. êáíÝëëá 2-3 ãáñýöáëëá êïðáíéóìÝíá ½ êïõô. ãëõê. êýìéíï ÁëÜôé ÐéðÝñé 3 êüêêïõò ìðá÷Üñé

Maouri Maouri* is served throughout the Dodecanese, but answers to different names. On Kalymnos it is called mouri, in the town of Archangelos in Rhodes it is known as rifiki, in Monolithos it is paschatis, in other villages it is known as kapamas, in Chalki as ofto [literally: 'roast'], etc. Wash the lamb and sprinkle with salt and pepper. Prepare the stuffing as follows: saut? the onion in olive oil for 4-5 minutes till lightly brown. Add the liver and let it turn rosy red. Add the wine and let the entrails simmer for 10 minutes. Add the tomatoes, stir and remove from the fire. Let the liver cool in its sauce and then add all other ingredients including the spices and rice. Mix thoroughly. Use this mixture to stuff the lamb's belly and truss together with cooking string. Place the lamb inside a deep clay pot or in a deep oven tray the base of which is covered with three grease baking paper sheets. Break and spread the bay leaves over the paper surface, rub the butter over the whole lamb, sprinkle generously with salt and pepper. Close the wrapping paper up tightly; if there is a lid for the pot, seal and cook at 1500-1800 C for 5-6 hours. Serve the lamb hot with its stuffing.

148 *

Literally: a clay dish for baking, a deep pot with a lid.

Ingredients (to serve 10-15) A whole small lamb Salt, pepper 2 bay leaves 1 Tablespoon fresh butter For the stuffing 1 finely chopped lamb's liver 1 cup olive oil 2 large finely chopped onions 2 large finely chopped ripe tomatoes 3 Tablespoons pine nuts 2 Tablespoons finely chopped dill 1 cup red wine 2 cups Carolina-type rice ½ tea spoon cinnamon 2-3 ground cloves ½ tea spoon of cumin Salt, pepper 3 grains of allspice

ÊáëáìÜñéá ãåìéóôÜ

áãñéÜäéá

"ÁãñéÜäéá" - ôá ìåãÜëá êáëáìÜñéá ðïõ õðÜñ÷ïõí óôçí ðåñéï÷Þ ÊÜóïò ÅêôÝëåóç Êáèáñßæåôå êáé ðëÝíåôå ôá êáëáìÜñéá ÷ùñßò íá ôá êüøåôå. Áöáéñåßôå ôç ìåìâñÜíç áðü ôï êýñéï óþìá. Áöáéñåßôå ìüíï ôá êåöÜëéá (ôá ðëïêÜìéá), êüâåôå ôá ìÜôéá ìå Ýíá ìá÷áéñÜêé ãéá íá ìçí ðåôá÷ôïýí óôï âñÜóéìï, êáé ôï óôüìá. Øéëïêüâåôå êáé ôóéãáñßæåôå óå ìéá êáôóáñüëá ôï êñåììýäé ìå ôï åëáéüëáäï. Ìüëéò îáíèßóåé ëßãï, ðñïóèÝôåôå øéëïêïììÝíá ôá ðëïêÜìéá ôùí êáëáìáñéþí, ôç ìéóÞ ðïóüôçôá íôïìÜôáò, ôï ìáúíôáíü, ôï áëÜôé, ôï ðéðÝñé êáé ôï ñýæé êáèþò êáé Ýíá öëéôæÜíé ôóáãéïý íåñü. ØÞíåôå ôç ãÝìéóç ãéá 6-8 ðåñßðïõ ëåðôÜ óå ðïëý ÷áìçëÞ öùôéÜ.

äùäåêÜíçóá - êýìáôá ãåýóåùí

ÁöÞíåôå ôç ãÝìéóç íá êñõþóåé åíôåëþò. Ãåìßæåôå ôá êáëáìÜñéá ìå ôç ãÝìéóç áõôÞ áðü ôçí áíïéêôÞ ìåñéÜ ôïõ êáëáìáñéïý ôçí ïðïßá êáôüðéí êëåßíåôå ìå ìéá ïäïíôïãëõößäá, (áí ôá êáëáìÜñéá åßíáé ó÷åôéêÜ ìåôñßïõ ìåãÝèïõò - åíþ áí åßíáé ôá ìåãÜëá áãñéÜäéá, ôá ñÜâåôå ìå Üóðñç êëùóôÞ). Ôïðïèåôåßôå ôá êáëáìÜñéá ó' Ýíá ôáøÜêé, ôá ðåñé÷ýíåôå ìå ôï êñáóß, ôçí õðüëïéðç íôïìÜôá êáé ëßãï áêüìá åëáéüëáäï êáé íåñÜêé. Áëáôïðéðåñþíåôå åëáöñÜ. ØÞíåôå óå ÷áìçëü öïýñíï óôïõò 150 âáèìïýò åðß 40-50 ëåðôÜ ðåñßðïõ.

Stuffed calamari

½ êéëü êáëáìÜñéá ìåãÜëá Þ áí åßíáé "áãñéÜäéá" 3 ìåãÜëá. Ãéá ôç ãÝìéóç 1 ½ öëéôæ. ôóáã. ñýæé 2 þñéìåò íôïìÜôåò îåöëïõäéóìÝíá 3 ìåãÜëá êñåììýäéá øéëïôñéììÝíá 1 ìáôóÜêé ìáúíôáíü øéëïêïììÝíï 1 öëéôæ. ôóáã. åëáéüëáäï 1 öëéôæ. ôóáã. Üóðñï êñáóß ÁëÜôé ÐéðÝñé

agriadia

Agriadia: large calamari common in local waters Kassos Wash and clean the calamari but don't cut them. Remove the membrane from the body. Remove only the heads (the tentacles); use a small knife to cut out the eyes - so they do not pop out while they cook - and the mouth. Finely chop and saut? the onion in olive oil. As soon as it turns slightly golden, add the chopped calamari tentacles, half the tomatoes, the parsley, the salt, the pepper and the rice, as well as one cup of water. Cook the stuffing for about 6-8 minutes on very low heat. Let the stuffing cool completely. Stuff the calamari through their open side and use a toothpick to close that side, if they are medium size. If agriadia are used, truss them using white thread. Place the calamari in a small oven tray; pour the wine over them along with the rest of the tomatoes, a little more olive oil and some water. Add salt and pepper. Cook in the oven at 1500 C for about 40-50 minutes.

150

ÕëéêÜ (ãéá 8-10 Üôïìá)

Ingredients (to serve 8-10) ½ kilo of large calamari; if Agriadia" are used, 3 large ones. For the stuffing 1½ cups rice 2 ripe tomatoes, peeled 3 large onions, grated 1 small bunch of finely chopped parsley 1 cup olive oil 1 cup white wine Salt, Pepper

×ôáðïäïêåöôÝäåò

ÍôïõëìÜ(ä)åò

ÊÜëõìíïò ÅêôÝëåóç Êáèáñßæåôå ôï ÷ôáðüäé, áöáéñþíôáò óôüìá, ìÜôéá, ôçí Üììï êáé ôï ìåëÜíé ðïõ åßíáé óõãêåíôñùìÝíá ìÝóá óôçí êïõêïýëá. Ôï ôïðïèåôåßôå óôçí êáôÜøõîç ãéá 3-4 ìÝñåò, íá "ìáëáêþóåé", éäéáßôåñá áí åßíáé öñÝóêï. ÂãÜæåôå ôï ÷ôáðüäé áðü ôçí êáôÜøõîç êáé, ðñéí îåðáãþóåé êáëÜ, ôï ðåñíÜôå áðü ôç ìç÷áíÞ ôïõ êéìÜ. Ìðïñåßôå íá øéëïêüøåôå ôï ÷ôáðüäé ìå äýï êïöôåñÜ ìá÷áßñéá, áëëÜ áðáéôåßôáé áñêåôüò ÷ñüíïò êáé äåîéïôå÷íßá. ôá õãñÜ ôïõ. Ìïõóêåýåôå ôï øùìß ìå ôï êñáóß êáé ôï îßäé. Ôï óôýâåôå êáëÜ, þóôå íá åßíáé åíôåëþò óôåãíü, êáé ôï ðñïóèÝôåôå óôï ìåßãìá ôïõ ÷ôáðïäéïý ìáæß ìå ôï êñåììýäé, ôç ñßãáíç, ôï áëÜôé êáé ôï ðéðÝñé. Áí ôï ìåßãìá óáò åßíáé áñáéü,

êáôåøõãìÝíï 2 öëéôæ. ôóáã. øß÷á áðü Üóðñï øùìß ½ öëéôæ. ôóáã. êüêêéíï êñáóß 2 êïõô. óïõð. îßäé 2 ìåãÜëá êñåììýäéá øéëïêïììÝíá 1 êïõô. óïõð. ñßãáíç ÅëÜ÷éóôï áëÜôé 2 öëéôæ. ôóáã. áëåýñé ÖñåóêïôñéììÝíï ìáýñï ðéðÝñé Åëáéüëáäï ãéá ôï ôçãÜíéóìá

ðñïóèÝôåôå ìéá êïõô. óïýð. áëåýñé. ÐëÜèåôå ôïõò êåöôÝäåò, ôïõò áëåõñþíåôå êáé ôçãáíßæåôå óå åëáéüëáäï. Ôïðïèåôåßôå ôïõò ÷ôáðïäïêåöôÝäåò óå áðïññïöçôéêü ÷áñôß êïõæßíáò íá óôñáããßóïõí.

1 êéëü áìðåëüöõëëá öñÝóêá Þ êïíóÝñâá 1 êïõô. ãëõê. âïýôõñï öñÝóêï (ðñïáéñåôéêÜ) 1 ðáôÜôá (ðñïáéñåôéêÜ) 1 ìåãÜëï ëåìüíé Ãéá ôç ãÝìéóç ½ êéëü êéìÜ ìïó÷áñßóéï ½ êéëü ÷ïéñéíü 3-4 ìåãÜëá êñåììýäéá ôñéììÝíá ½ êéëü íôïìÜôåò áðïöëïéùìÝíåò (÷ùñßò ôïõò óðüñïõò) 1 öëéôæ. ôóáã. åëáéüëáäï 1 ½ öëéôæ. ôóáã. ñýæé ôýðïõ êáñïëßíá ÁëÜôé ÐéðÝñé ½ êïõô. ãëõê. æÜ÷áñç

ÅêôÝëåóç Óå Ýíá ìðïë ñß÷íåôå üëá ôá õëéêÜ ôçò ãÝìéóçò. Ôá áíáêáôåýåôå ìå ôï ÷Ýñé óáò ðïëý êáëÜ êáé áöÞíåôå ôï ìåßãìá óôï øõãåßï åðß 1 ðåñßðïõ þñá íá äÝóåé êáé íá åíùèïýí ïé ãåýóåéò. ÆåìáôÜôå ôá öýëëá ãéá 1-2 ëåðôÜ óå âñáóôü íåñü. Êüâåôå ôá êïôóÜíéá áðü ôá âñáóìÝíá öýëëá êáé ôá ôåìá÷ßæåôå Üëëïôå óå ôñßá êïììÜôéá Þ óå äýï áíÜëïãá ìå ôï ìÝãåèïò ôïõ áìðåëüöõëëïõ. Óå êÜèå êïììÜôé âÜæåôå ðïëý ëßãç ãÝìéóç êáé ôõëßãåôå ôïõò íôïëìÜäåò ðïëý ìéêñïýò êáé óöé÷ôïýò. Óôñþíåôå óôïí ðÜôï ìéáò êáôóáñüëáò ìéá óôñþóç öýëëá Þ ìåñéêÝò öÝôåò ðáôÜôáò ãéá íá ìçí êïëëÞóïõí. Ôïðïèåôåßôå ôá íôïëìáäÜêéá êïíôÜ-êïíôÜ ôï Ýíá óôï Üëëï. Ðåñé÷ýíåôå ìå Ýíá öëéôæÜíé íåñü (ãéá íá øçèïýí) êáé Ýíá êïõôáëÜêé âïýôõñï áí èÝëåôå. ¼ôáí ïé íôïëìÜäåò ìéóïøçèïýí, ðñïóèÝôåôå ÷õìü áðü Ýíá ìåãÜëï ëåìüíé êáé óõíå÷ßæåôå ôï øÞóéìï ãéá 20 áêüìá ëåðôÜ.

Doulma(de)s Kassos

Fried octopus meatballs

Ingredients (to serve 10-12)

Kalymnos

1 kilo vine leaves fresh or tinned

Clean the octopus, removing the mouth, eyes, sand and ink which are all in its "hood". Put fresh octopus in the freezer for 3-4 days before you cook it so that its flesh softens. Take the octopus out of the freezer and before it has fully thawed put it through the meat grinder. You can also finely chop the octopus with two knives, but this requires time and skill. Place the octopus in a sieve and let it drain thoroughly. Soak the bread in the wine and vinegar. Wring it out well so that it is com-

Ingredients (for 10 people) 1 kilo octopus, fresh or frozen 2 cups bread crumbs (soft) ½ cup red wine

1 teaspoon fresh butter (optional) 1 potato (optional) 1 large lemon For the stuffing:

leave in the fridge for about an hour so that the mixture binds and flavours mix. Place the vine-leaves in boiling water for about 1-2 minutes. Cut leaf stems and divide the leaves into two or three pieces, depending on their size. Use a very small amount of stuffing for each leaf and shape the dolmades; they

½ kilo beef mince

should be very small and tightly wrapped.

2 large onions, finely chopped

½ kilo pork mince

Place a layer of vine leaves or sliced potatoes at the bottom of the pot, so that

1 Tablespoon of oregano A pinch of salt 2 cups flour

salt and the pepper. If your mixture is runny, add a Tablespoon of flour. Shape

Freshly ground black pepper Olive oil for frying

3-4 large onions, grated ½ kilo tomatoes, seedless & peeled 1 cup olive oil 1½ cups of Carolina-type rice

your dolmades won't stick. Place the dolmades tightly close to each other. Pour one cup of water over the dolmades and add a teaspoon of butter, if you want. When the dolmades are half-cooked, add the juice of one large lemon and continue cooking for another 20 minutes.

Salt

olive oil.

Pepper

Place the octopus meatballs on absorbent kitchen paper on a dish to drain

½ teaspoon of sugar

excess oil.

Place all stuffing ingredients in a bowl. Mix thoroughly with your hands and

2 Tablespoons vinegar

pletely dry and add it to the octopus mixture with the onion, the oregano, the the meatballs with your hands, cover them in a thin layer of flour and fry in

152

1 êéëü ÷ôáðüäé öñÝóêï Þ

ÕëéêÜ (ãéá 10-12 Üôïìá)

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

Ôïðïèåôåßôå ôï ÷ôáðüäé ó' Ýíá øéëü ôñõðçôü êáé ôï áöÞíåôå íá óôñáããßóåé üëá

ÊÜóïò ÕëéêÜ (ãéá 10 Üôïìá)

153

Öáóüëéá (ëüðéá) ìå áñíé êáé êáôóéêé óôï öïõñíï

ÈñÜøáëá ìå öáóïëÜêéá ÊÜñðáèïò ÅêôÝëåóç Êáèáñßæåôå ôá êáëáìáñÜêéá, áöáéñåßôå ôç ìåìâñÜíç áðü ôï êýñéï óþìá êáé ôá

½ êéëü öáóïëÜêéá öñÝóêá

êñåììýäéá êáé ôá øéëïêüâåôå óôá ôÝóóåñá. Óå ìéá êáôóáñüëá ñß÷íåôå ôï

4 êñåììýäéá øéëïêïììÝíá

Ýíá öëéôæÜíé ôóáãéïý íåñü, êáé ôá áöÞíåôå íá óéãïâñÜóïõí ãéá 10-12 ëåðôÜ. ¸ðåéôá ðñïóèÝôåôå ëßãï áëÜôé, ðéðÝñé êáé ôïí ðåëôÝ íôïìÜôáò. Ìüëéò ðÜñåé ìßá âñÜóç, ñß÷íåôå ôá öáóïëÜêéá êáé Ýíá áêüìá ðïôÞñé ÷ëéáñü íåñü. Áíáêéíåßôå ôçí êáôóáñüëá êáé ñß÷íåôå ôï ìåëÜíé áí èÝëåôå. ÓêåðÜæåôå ôçí êáôóáñüëá êáëÜ êáé áöÞíåôå íá âñÜóïõí ãéá ìéÜìéóç þñá.

2 êïõô. óïõð. ðåëôÝ íôïìÜôáò 1 ½ öëéôæ. ôóáã. åëáéüëáäï ëßãï ìåëÜíé áðü ôá êáëáìÜñéá (ðñïáéñåôéêÜ) ÁëÜôé ÐéðÝñé

ÕëéêÜ (ãéá 8-10 Üôïìá) 1 êéëü öáóüëéá ìÝôñéá 1 êéëü êñÝáò áðü êáôóßêé êáé áñíß

Ñüäïò ÅêôÝëåóç Ìïõóêåýåôå ôá öáóüëéá óå Üöèïíï êñýï íåñü ãéá 8-10 þñåò. Ôá óôñáããßæåôå

êïììÝíï óå ìåñßäåò

êáé ôá ñß÷íåôå íá âñÜóïõí óå Üöèïíï áëáôéóìÝíï íåñü ãéá 20 ëåðôÜ. Ôá

4 íôïìÜôåò ìåãÜëåò

óôñáããßæåôå êáé ôá ñß÷íåôå óå Ýíá ðÞëéíï óêåýïò ìå êáðÜêé. ÐñïóèÝôåôå ôï

ðïëôïðïéçìÝíåò

êñÝáò, ôï ïðïßï Ý÷åôå áëáôïðéðåñþóåé, ôï óêüñäï, ôéò íôïìÜôåò, ôï êñåììýäé,

2 êñåììýäéá ìÝôñéá ðïëôïðïéçìÝíá

ôï ìáúíôáíü, ôï åëáéüëáäï, ôï áëÜôé êáé ôï ðéðÝñé. Áíáêáôåýåôå ðïëý êáëÜ êáé

4-5 óêåëßäåò óêüñäï øéëïêïììÝíï

ðñïóèÝôåôå äýï-ôñßá öëéôæÜíéá ôóáãéïý íåñü.

1 êïõô. óïõð. ìáúíôáíü ½ öëéôæ. ôóáã. åëáéüëáäï ÁëÜôé

ØÞíåôå óå ðñïèåñìáóìÝíï öïýñíï óôïõò 200 âáèìïýò ãéá 30-40 ëåðôÜ. ×áìçëþíåôå ôç èåñìïêñáóßá óôïõò 180 âáèìïýò êáé óõíå÷ßæåôå ôï øÞóéìï ãéá ôïõëÜ÷éóôïí ìéÜìéóç þñá.

ÐéðÝñé

Thrapsala (baby calamari) with green beans Karpathos Clean the thrapsala, remove their body membrane and wash well. Keep some of their ink. Peel the onions and cut them into four. Saut? the calamari in olive oil. Add the onions and a cup of water and let them simmer for 10-12 minutes. Then add some salt, pepper and the tomato paste. After simmering for a while, add the green beans and a glass of warm water. Stir in the ink, if you want to. Cover the pot well and let the dish cook for an hour and half.

Ingredients (8-10 people) Ingredients (serves 6-8) 1 kilo thrapsala

1 kilo medium-size beans

Beans (lopia) with lamb and goat in the oven Rhodes

1 kilo lamb and goat meat cut into portions

Soak the beans in plenty of water for 8-10 hours. Drain them and place in a

½ kilo fresh green beans

4 large tomatoes pulped

pot with plenty of salted water to boil for 20 minutes. Strain them once more

4 finely chopped onions

2 medium onions pulped

and place them in an earthenware pot with a lid. Add the meat, which you

2 teaspoons tomato paste 1½ cups olive oil Some of the calamari ink (optional) Salt Pepper

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

1 êéëü èñÜøáëá

îåðëÝíåôå ðïëý êáëÜ. ÊñáôÜôå ëßãï áðü ôï ìåëÜíé ôïõò. Êáèáñßæåôå ôá åëáéüëáäï êáé ôá êáëáìáñÜêéá íá óïôáñéóôïýí. ÐñïóèÝôåôå ôá êñåììýäéá, ìå

154

ÕëéêÜ (ãéá 6-8 Üôïìá)

4-5 garlic cloves finely chopped 1 Tablespoon parsley ½ cup olive oil Salt

have sprinkled with salt and pepper, and the garlic, tomatoes, onion, parsley, olive oil, salt and pepper. Stir to mix well and add 2-3 cups of water. Cook in a preheated oven at 2000C for 30-40 minutes. Lower the temperature to 1800C and continue cooking for at least an hour and a half.

Pepper

155

Ìðáñìðïýíéá ìå ðáîéìÜäéá

×ôáðüäé êñáóÜôï ìå åëéÝò

Ëåéøïß ÅêôÝëåóç

ÕëéêÜ (ãéá 6-8 Üôïìá)

Êáèáñßæåôå ôá ìðáñìðïýíéá ÷ùñßò íá óêßóåôå åíôåëþò ôéò êïéëéÝò ôïõò.

8 ìÝôñéá ìðáñìðïýíéá

1 ÷ôáðüäé (ðåñßðïõ Ýíá êéëü )

Êïðáíßæåôå ôá ðáîéìÜäéá êáëÜ, ôá ñß÷íåôå óå Ýíá ìðïë, ðñïóèÝôåôå ôïí

4 óêåëßäåò óêüñäï øéëïêïììÝíï

öñÝóêï Þ êáôåøõãìÝíï

ìáúíôáíü øéëïêïììÝíï, ôá óêüñäá øéëïêïììÝíá, ôï åëáéüëáäï, ôá

8 ðáîéìÜäéá êñßèéíá

200 ãñ. åëáéüëáäï

áëáôïðéðåñþíåôå êáé áíáêáôåýåôå ðïëý êáëÜ üëá ôá õëéêÜ.

2 öëéôæ. ôóáã. íåñü

1 öëéôæ. ôóáã. êñáóß êüêêéíï

Ãåìßæåôå ôéò êïéëéÝò ôùí ìðáñìðïõíéþí ìå ôï ìåßãìá áõôü áðü ôï êåöÜëé (üóç ãÝìéóç áðïìåßíåé ôç ñß÷íåôå ãýñù áðü ôá ìðáñìðïýíéá). Ôá ôïðïèåôåßôå óå Ýíá ôáøÜêé ôá áëáôßæåôå, ðñïóèÝôåôå ìéóü öëéôæÜíé ôóáãéïý íåñü, ôá óêåðÜæåôå ìå áëïõìéíü÷áñôï. Ôá âÜæåôå óôïí öïýñíï êáé øÞíåôå ãéá 15 ìå 20 ëåðôÜ

1 öëéôæ. ôóáã. åëáéüëáäï ÁëÜôé ÐéðÝñé 1 ìáôóÜêé ìáúíôáíüò øéëïêïììÝíïò

150 ãñ. åëéÝò ðñÜóéíåò

ÅêôÝëåóç Êáèáñßæåôå ôï ÷ôáðüäé êáé áöáéñåßôå ôï óôüìá ôïõ. Ôï îåðëÝíåôå êáé ôï âÜæåôå óå ìéá êáôóáñüëá ìáæß ìå ôá õãñÜ ôïõ óå ðïëý ÷áìçëÞ öùôéÜ ìÝ÷ñé íá ðéåé üëï ôï æùìü ôïõ. Ñß÷íåôå ôï åëáéüëáäï, ôï êñåììýäé ÷ïíôñïêïììÝíï, ëßãï áëÜôé êáé ôï ðéðÝñé. ÓâÞíåôå ìå ôï êñáóß. Äéáëýåôå ôï áëåýñé ìå ëßãï êñýï íåñü êáé ôï ñß÷íåôå óôçí êáôóáñüëá. ÓêåðÜæåôå êáé ôï óéãïøÞíåôå óå ðïëý

îáñìõñéóìÝíåò

÷áìçëÞ öùôéÜ ìÝ÷ñé íá øçèåß. 10 ëåðôÜ ðñéí ôï êáôåâÜóåôå áðü ôç öùôéÜ

1 êñåììýäé ÷ïíôñïêïììÝíï

ðñïóèÝôåôå ôéò åëéÝò. Êüâåôå ôï ÷ôáðüäé óå ìéêñÜ êïììÜôéá êáé óåñâßñåôå

1 êïõô. óïõð. áëåýñé

áìÝóùò.

ÁëÜôé

óôïõò 180 âáèìïýò. Óåñâßñåôå ôá ìðáñìðïýíéá ìáæß ìå ôç ãÝìéóç æåóôÜ.

ÐéðÝñé (ìå ðñïóï÷Þ)

Red mullet with rusks

Ingredients (serves 6-8)

Leipsoi Clean the mullet without tearing their bellies open. Grind the rusks well, place in bowl and add the finely chopped parsley and garlic, the olive oil, the salt and pepper; mix well.

Ingredients (for 6-8 people) 8 medium red mullet 4 garlic cloves, finely chopped

Stuff the mullet bellies with this mixture through the head, if there is any

8 barley rusks

mixture left, pour around the mullet. Place the fish in an oven tray, add salt and

2 cups water

half a cup of water; cover them with tin foil. Cook them in the oven for 15 to

1 cup olive oil

20 minutes at 1800 C. Serve the mullet hot with their stuffing.

Salt Pepper 1 small bunch of parsley, finely

1 octopus (about 1 kilo) fresh or frozen 200 grams olive oil 1 cup olive oil 150 grams green de-salted olives 1 roughly chopped onion 1 Tablespoon flour

Wine soaked octopus with olives

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

Óýìç

Symi Clean the octopus and remove its mouth. Wash it and place it in a pot while still wet on very low heat until the liquid evaporates. Add the olive oil, the chopped onion, some salt and the pepper. Pour the wine and cook to evaporate. Mix the flour with some cold water and add to the pot. Cover and simmer on very low heat until cooked. 10 minutes before removing it from the heat add the olives. Cut the octopus into small pieces and serve immediately.

Salt Pepper (frugally)

chopped

156

157

ÌðéöôÝêéá áðï óïõðéÜ êáé êáëáìÜñé ÐÜôìïò

Êüâåôå ôéò óïõðéÝò êáé ôá êáëáìáñÜêéá óå ìéêñÜ êïììÜôéá êáé ôá ðëÝíåôå ðïëý êáëÜ. ÂÜæåôå óôï ìðëÝíôåñ ôá êïììÜôéá óïõðéÜò êáé êáëáìáñéþí íá áëåóôïýí, ìáæß ìå ëßãç øß÷á øùìéïý, ôï êñåììýäé, ôï îßäé, ôï óêüñäï, ôï êüêêéíï êñáóß, ôï óÝëéíï, ôç ñßãáíç, ôï ìáúíôáíü, ðéðÝñé, áëÜôé, ôéò äýï êïõôáëéÝò ôçò óïýðáò åëáéüëáäï êáé ôá ÷ôõðÜôå ìÝ÷ñé íá ãßíåé ìéá ïìïéïãåíÞò ìÜæá. Ñß÷íåôå óéãÜóéãÜ ôç ãáëÝôá ôüóï, üóï ÷ñåéÜæåôáé ãéá íá óößîåé ôï ìåßãìá, êáé ôï ðëÜèåôå óå ìðéöôÝêéá. Ó' Ýíá ôáøß âÜæåôå ôéò ðáôÜôåò, áëáôïðéðåñþíåôå ðñïóèÝôåôå ëßãç ñßãáíç, ëßãï íåñü, ôï õðüëïéðï åëáéüëáäï êáé áíáêáôåýåôå êáëÜ. Ôïðïèåôåßôå áíÜìåóá óôéò ðáôÜôåò ôá ìðéöôÝêéá êáé ôá øÞíåôå óôï öïýñíï óôïõò 180 âáèìïýò ãéá 40-45 ëåðôÜ ðåñßðïõ.

ÕëéêÜ (ãéá 6 Üôïìá) ÕëéêÜ (ãéá 8-10 Üôïìá) 4 óïõðéÝò ìÝôñéåò êáèáñéóìÝíåò 2 êáëáìÜñéá ìåãÜëá êáèáñéóìÝíá 4 öÝôåò øß÷á øùìéïý ìïõëéáóìÝíåò êáé óôõììÝíåò 2-3 êïõô. óïõð. ãáëÝôá 1 êñåììýäé øéëïôñéììÝíï 5 êïõô. óïõð. åëáéüëáäï ÁëÜôé ÐéðÝñé 2 óêåëßäåò óêüñäï 1 êïõô. óïõð. óÝëéíï øéëïêïììÝíï 2 êïõô. óïõð. ìáúíôáíü øéëïêïììÝíï ìéá ðñÝæá ñßãáíç 1 öëéôæ êáöÝ êüêêéíï êñáóß 2 êïõô. óïõð. îýäé 4-5 ðáôÜôåò

ÅêôÝëåóç Óå ìßá êáôóáñüëá âñÜæåôå ôç öáêÞ ãéá 10 ëåðôÜ (ðñÝðåé íá åßíáé ôñáãáíÞ). Ôç óôñáããßæåôå, ôçí îåðëÝíåôå êáé ôç âÜæåôå óôçí Üêñç. Êáèáñßæåôå êáé øéëïêüâåôå ôá êñåììýäéá. Ôï Ýíá øéëïêïììÝíï êñåììýäé ôï ñß÷íåôå óå ìéá êáôóáñüëá ìáæß ìå ôï åëáéüëáäï êáé ôï óïôÜñåôå ìÝ÷ñé íá ãõáëßóåé êáé íá áñ÷ßóåé óéãÜóéãÜ íá ðáßñíåé ÷ñþìá. Ôüôå ôï óâÞíåôå ìå 3-4 óôáãüíåò îßäé ãéá íá ðÜñåé ëßãç áêüìá Ýíôáóç êáé íá êáñáìåëþóåé åëáöñÜ. ¸ðåéôá ñß÷íåôå êáé ôéò öáêÝò, ôá áíáêáôåýåôå êáé ðñïóèÝôåôå ôï ñýæé, ôÝóóåñá öëéôæÜíéá ôóáãéïý íåñü êáé âñÜæåôå ãéá 10 ëåðôÜ. Óôç óõíÝ÷åéá ñß÷íåôå ôï ìáúíôáíü, ôï äõüóìï, ôçí êáíÝëá, ôï êýìéíï, áëÜôé êáé ðéðÝñé. Áíáêáôåýåôå êáëÜ, êëåßíåôå ôï ìÜôé ôçò êïõæßíáò êáé óêåðÜæåôå ôï öáêüñõæï ìå ìéá âáìâáêåñÞ ðåôóÝôá ãéá íá öïõóêþóåé ôï ñýæé.

Ãéá ôçí îåñïôçãÜíéóç 1 ìåãÜëï êñåììýäé øéëïêïììÝíï 2-3 êïõô. óïõð. åëáéüëáäï 1 êïõô. óïõð. ôñéììÝíç øß÷á ìðáãéÜôéêïõ øùìéïý Þ ðáîéìÜäé

Lentil risotto Chalki

Squid and calamari burgers

Ingredients (serves 6)

Patmos Cut the squid and calamari into small pieces and wash thoroughly. Place the squid and calamari pieces into the blender, along with some bread, the onion, the vinegar, the red wine, the celery, the oregano, the parsley, the pepper, the salt, the two spoonfuls of olive oil, and blend until they are a homogenous mixture. Slowly add the rusk, as much as necessary for the mixture to bind, and then mould into burgers. Place the potatoes in an oven tray with salt, pepper and some oregano, some water, the rest of the olive oil and stir well. Place the burgers between the potatoes and cook at 1800 C for about 40-45 minutes.

158

1 öëéôæ. ôóáã. öáêÞ ìÝôñéá Þ øéëÞ 2 ìåãÜëá êñåììýäéá øéëïêïììÝíá 5- 6 êïõô. óïõð. åëáéüëáäï 3-4 óôáãüíåò îßäé 2 öëéôæ. ôóáã. ñýæé ãéá ðéëÜöé 2 êïõô. óïõð. ìáúíôáíüò øéëïêïììÝíïò 2 êïõô. óïõð. äõüóìïò øéëïêïììÝíïò 1 ðñÝæá êýìéíï ÁëÜôé ÐéðÝñé

×Üëêç

Ingredients (serves 8-10) 4 medium squid, cleaned 2 large calamari, cleaned 4 slices of bread without crust, soaked and strained 2-3 Tablespoons of rusks 1 finely grated onion 5 Tablespoons of olive oil Salt, pepper 2 garlic cloves 1 Tablespoon finely chopped celery 2 Tablespoons of finely chopped parsley A pinch of oregano 1 coffee cup red wine 2 Tablespoons of vinegar 4-5 potatoes

1 cup lentils medium or small 2 large onions finely chopped 5-6 Tablespoons olive oil 3-4 drops vinegar 2 cups of pilaf rice 2 Tablespoons of parsley, finely chopped 2 Tablespoons of mint finely chopped a pinch of cumin Salt Pepper

Boil the lentils in a pot for 10 minutes (till al dente). Strain, rinse and put to the side. Wash and finely chop the onions. One chopped onion is placed in a pot with the olive oil and saut?ed until it turns golden. Cool it with 3-4 drops of vinegar for some more flavour and caramele. Then stir in the lentils, add the rice, 4 teacups of water and cook for 10 minutes. Add the parsley, the mint, the cinnamon, the cumin, salt and pepper. Stir well, turn the heat off, cover the lentil risotto with a cotton towel and let the rice puff up.

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

ÅêôÝëåóç

Öáêüñõæï

Dry fry Place the rest of the onion in a small pan, add the olive oil and breadcrumbs, stir and when golden-brown, pour over the lentil risotto.

For crisp frying 1 large onion finely chopped 2-3 Tablespoons olive oil 1 Tablespoon stale bread or rusks, crumbed

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Ëáìðñüðéôåò Êù ÅêôÝëåóç

Ãéá ôï öýëëï 300 ãñ. âïýôõñï öñÝóêï

ôïõ ó÷çìáôßæåôå ìéá ëáêêïýâá. ÌÝóá ñß÷íåôå ôï ãéáïýñôé, ôï áõãü, ôï áëÜôé

1 öëéôæ. ôóáã. ãéáïýñôé

êáé 3-4 êïõô. óïýðáò ÷ëéáñü íåñü. Áñ÷ßæåôå óéãÜ-óéãÜ íá æõìþíåôå ìå ôï ÷Ýñé

1 1/2 ðáêÝôï áëåýñé ëåõêü ãéá üëåò

óáò ôá õëéêÜ Ýôóé þóôå íá áñ÷ßæåé íá ó÷çìáôßæåôå Ýíá ïìïéïãåíÝò êáé ôñõöåñü

ôéò ÷ñÞóåéò

æõìÜñé. Áí åßíáé áðáñáßôçôï ðñïóèÝôåôå ëßãï áêüìá ÷ëéáñü íåñü. ÁöÞíåôå

1 áõãü ½ êïõô. ãëõê. áëÜôé

ÕëéêÜ ( ãéá 25 êïììÜôéá) 25 íôïìáôÜêéá (ó÷Þìáôïò áõãïý) ü÷é ðïëý þñéìá 1 êéëü æÜ÷áñç 2 êïõô. óïõð. ÷õìü ëåìïíéïý Þ îéíü 1 öáêåëÜêé âáíßëéá 1 êïõô. óïõð. áóâÝóôç 25 áóðñéóìÝíá áìýãäáëá

Êùò ÅêôÝëåóç Ðáßñíåôå ôá íôïìáôÜêéá, ôá îåöëïõäßæåôå êáé ìåôÜ, ìå Ýíá êáëáìÜêé, ôá áíïßãåôå áðü ôéò äýï ðëåõñÝò êáé áöáéñåßôå ôïõò óðüñïõò. Ðáßñíåôå ìéá êïõôáëéÜ ôçò óïýðáò áóâÝóôç, ôïí äéáëýåôå óå Ýíá êéëü íåñü êáé âÜæåôå ôá íôïìáôÜêéá åðß ìßá þñá ðåñßðïõ ãéá íá óößîïõí. Ôá îåðëÝíåôå ìå Üöèïíï êñýï íåñü êáé ôá âÜæåôå óôçí êáôóáñüëá óå óôñþìáôá: ìßá óåéñÜ íôïìáôÜêéá, ìéá óåéñÜ æÜ÷áñç, ê.ï.ê. ÁíÜìåóá óêïñðÜôå

ôá åéäéêÜ öïñìÜêéá óå ó÷Þìá ìéêñïý ëõ÷íáñéïý. Íôýíåôå ôá ôïé÷þìáôá áðü ôá

Ãéá ôç ãÝìéóç

ìåñéêÜ áìýãäáëá. Ôá áöÞíåôå 24 þñåò íá "êáôåâÜóïõí" üëá ôá õãñÜ ôïõò.

öïñìÜêéá ìå ôï æõìÜñé. Éóéþíåôå ìå ôï ÷Ýñé ìáò ôç æýìç þóôå íá Ý÷åé ðáíôïý

1 ½ êéëü ìõæÞèñá ãëõêéÜ

ÐñïóèÝôåôå 900 ml íåñü êáé âñÜæåôå üðùò üëá ôá ãëõêÜ. Óôï ôÝëïò, êáé åíþ

4-5 áõãÜ

áêüìá åßíáé ôï ãëõêü æåóôü, ñß÷íåôå ôï ëåìüíé êáé âáíßëéá ãéá Üñùìá.

ôï ßäéï ðÜ÷ïò, öñïíôßæïíôáò íá óêåðÜæåé ðëÞñùò ôá ðëÜãéá ôïé÷þìáôá. Áíáêáôåýåôå ôá õëéêÜ ôçò ãÝìéóçò þóôå íá ãßíïõí Ýíá ðá÷ýññåõóôï ìåßãìá. Ñß÷íåôå ìÝóá óå êÜèå öïñìÜêé ôç ãÝìéóç, ôç óôñþíåôå êáé áëåßöåôå ôçí åðéöÜíåéá ìå ÷ôõðçìÝíï áõãü. Ðáóðáëßæåôå ìå êáíÝëá êáé ðéðÝñé êáé øÞíåôå ôéò ëáìðñüðéôåò óå ìÝôñéï öïýñíï.

Áðü ðÜíù 1 áõãü ÊáíÝëá ÐéðÝñé

Plum tomato preserve Lambropites

Kos

(easter pies)

Ingredients (for 25 pieces)

Kos

25 plum tomatoes, not too ripe

This is how we prepare the dough: We place the flour into a bowl and make a hole in the centre. We pour into this hole the yoghurt, the egg, the salt and 34 Tablespoons lukewarm water. We knead by hand, until the dough becomes fluffy and smooth. If necessary, add some more lukewarm water. Let the dough rest for 10 minutes. Roll out the pastry and cut into small pieces to fit the special oil-lamp shaped dough-cutters. Line the walls of the moulds with the dough. Make sure the dough is equally thick all around and the sides are fully covered. Mix the filling ingredients to a thick mixture. Fill each dough-lined mould with the filling and spread the top surface with the beaten egg. Sprinkle with cinnamon and pepper and bake the pies in a medium-heat oven.

Ingredients (for 30-40 pieces) For the pastry

1 kilo sugar 2 Tablespoons lemon juice or

Peel the tomatoes, and remove their seeds using a straw. Dissolve one Tablespoon of unslaked lime in a litre of water and boil the tomatoes for about an hour so they become firm. Rinse the tomatoes well with plenty of water and place them in a pot in layers:

300 gr butter

cream of tartar

1 cup yoghurt

1 small sachet vanilla powder

between. Leave for 24 hours to dry. Add 900 ml of water and boil similarly to

1 1/2 kilos of all-purpose white flour

1 Table spoon unslaked lime

all other preserves. While the preserve is still warm, add the lemon and vanilla

1 egg

25 blanched almonds

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

ÕëéêÜ (ãéá 30-40 êïììÜôéá)

ÅôïéìÜæåôå ôç æýìç ùò åîÞò: Óå Ýíá ìðïë ñß÷íåôå ôï áëåýñé êáé óôï êÝíôñï

ôçí æýìç íá îåêïõñáóôåß ãéá 10 ëåðôÜ. ¸ðåéôá áíïßãåôå óå ìéêñÜ öýëëá üóï

160

ÍôïìáôÜêé ãëõêü

one layer of tomatoes, one layer of sugar and so forth. Add some almonds in

for extra flavour.

½ teaspoon salt For the filling 1 ½ kilos sweet mizithra cheese 4-5 eggs Topping 1 egg Cinnamon Pepper

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ËÝñéêá ðïõãêéÜ ËÝñïò ÅêôÝëåóç Óôçí áñ÷Þ öôéÜ÷íåôå ôï óéñüðé ùò åîÞò: âÜæåôå óå ìéá êáôóáñüëá ôï íåñü ìå ôç æÜ÷áñç êáé áíáêáôåýåôå ìÝ÷ñé ç æÜ÷áñç íá ëéþóåé êáé íá äÝóåé ôï óéñüðé (ãéá ðåñßðïõ 20 ëåðôÜ). ÐñïóèÝôåôå óôçí êáôóáñüëá ìå ôï óéñüðé óôáäéáêÜ ôçí øß÷á ôïõ øùìéïý, ôï ìÝëé, ôéò âáíßëéåò, ôï ìïó÷ïêÜñõäï, ôç ìáóôß÷á êáé óõã÷ñüíùò áíáêáôåýåôå. Óõíå÷ßæåôå ñß÷íïíôáò ôï áëåóìÝíï áìýãäáëï Þ ôá êáñýäéá êáé ôÝëïò ôï óçóÜìé. Áíáêáôåýåôå êáëÜ, íá ðÞîåé ôï óéñüðé, êáé áöÞíåôå ôçí êáôóáñüëá óôçí Üêñç íá êñõþóåé ôï ìåßãìá. Åí ôù ìåôáîý åôïéìÜæåôå ôç æýìç: Óå Ýíá

äùäåêÜíçóá - êýìáôá ãåýóåùí

ìðïëÜêé, ÷ôõðÜôå ôá áõãÜ. Óå Ýíá Üëëï ìåãÜëï ìðïë, ñß÷íåôå ôï áëåýñé êáé ôï áíáêáôåýåôå ìå ôï åëáéüëáäï êáé ôï âïýôõñï. ÐñïóèÝôåôå ôï áëÜôé,

ÕëéêÜ (30 - 40 êïììÜôéá) Ãéá ôç æýìç 1 êéëü áëåýñé ãéá üëåò ôéò ÷ñÞóåéò 3 áõãÜ Ëßãï áëÜôé 3 êïõô. óïõð. âïýôõñï 1 ðïôÞñé ôïõ êñáóéïý ïýæï 1 ðïôÞñé ôïõ êñáóéïý óðïñÝëáéï 1 ðïôÞñé ôïõ êñáóéïý ëåõêü êñáóß 2 ðïôÞñéá íåñïý ÷ëéáñü íåñü

ïýæï, ôï êñáóß, ôá áõãÜ, ðïõ ðñþôá ôá Ý÷åôå ÷ôõðÞóåé, ôï ÷ëéáñü íåñü êáé áíáêáôåýåôå. Áñ÷ßæåôå óéãÜ-óéãÜ íá æõìþíåôå ôï ìåßãìá, áí ÷ñåéáóôåß

Ãéá ôï óéñüðé ôçò ãÝìéóçò

ñß÷íåôå ëßãï áêüìá ÷ëéáñü íåñü Þ ëßãï áêüìç áëåýñé ìÝ÷ñé íá ðÜñåôå ìéá æýìç áöñÜôç íá ìçí êïëëÜåé óôá ÷Ýñéá, ôçí ôõëßãåôå óå ìåìâñÜíç êáé

1 ëßôñï íåñü & 700 ãñ. æÜ÷áñç

ôçí áöÞíåôå íá îåêïõñáóôåß ãéá 30 ëåðôÜ ðåñßðïõ. Ðáßñíåôå ëßãç áðü ôç æýìç, ôçí áðëþíåôå ìå ôïí ðëÜóôç, âÜæåôå óôçí Üêñç ìéá êïõôáëéÜ áðü ôç ãÝìéóç, äßíåôå ó÷Þìá ìéóïöÝããáñïõ êáé ôïðïèåôåßôå óå ëáäùìÝíï ôáøß. ÅðáíáëáìâÜíåôå ìÝ÷ñé íá ôåëåéþóåé ç ãÝìéóç. ØÞíåôå óå ìÝôñéï öïýñíï óôïõò 180 âáèìïýò ãéá ðåñßðïõ 15 ëåðôÜ. Ìüëéò øçèïýí, ôá ñáíôßæåôå ìå áíèüíåñï êáé ôá ðáóðáëßæåôå ìå ìðüëéêç æÜ÷áñç Ü÷íç.

Leros 'poungia'

Ãéá ôç ãÝìéóç 1 êéëü ëåõêÜ áìýãäáëá Þ êáñýäéá áëåóìÝíá 3 öÝôåò øùìß ÷ùñßò ôçí êüñá 2 êïõô. óïõð. ìÝëé 2 âáíßëéåò ½ êïõô. ãëõê. ìïó÷ïêÜñõäï 2 êïììáôÜêéá ìáóôß÷á êïðáíéóìÝíç ìå ëßãç æÜ÷áñç ½ ðïôÞñé íåñïý óïõóÜìé êáâïõñäéóìÝíï êáé ðåñáóìÝíï ìéá öïñÜ áðü ôï ìßîåñ

(purses) Leros

First prepare the syrup as follows: place the water in a pot with the sugar and stir until the sugar has dissolved and the syrup binds (about 20 minutes). Gradually stir into the syrup the bread, honey, vanilla, nutmeg, and mastic. Continue by adding the ground almonds or walnuts and finally add the sesame. Stir well, so that the syrup thickens, and put the pot aside allowing the mixture to cool. Meanwhile, prepare the dough: beat the eggs in a small bowl. In a larger bowl pour the flour and mix with butter and olive oil. Stir in the salt, ouzo, wine, eggs - already beaten - and warm water. Continue kneading the mixture slowly, adding more warm water, if necessary, or some more flour, until the dough is fluffy and doesn't stick to your hands. Wrap it in cling film and let it rest for about 30 minutes. Take some of the dough and roll it out using a rolling pin, place a spoonful of the stuffing on the edge, shape into a crescent moon and place the 'purse' on an oiled oven tray. Repeat until you run out of stuffing. Bake in a medium heated oven at 1800 C for about 15 minutes. When they are cooked, spray with flower-water and sprinkle with ample icing sugar.

Ingredients (30-40 pieces) For the dough 1 kilo flour (all purpose) 3 eggs A pinch of salt 3 Tablespoons butter 1 wine glass ouzo 1 wine glass vegetable oil 1 wine glass white wine 2 glasses warm water For the stuffing syrup 1 litre water & 700 grams sugar For the stuffing

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1 kilo ground blanched almonds or walnuts 3 slices of bread without crust 2 Tablespoons of honey 2 vanilla sachets, ½ teaspoon nutmeg 2 mastic nuggets ground with some sugar ½ cup roasted sesame seeds slightly ground in the blender

164

Gastronomy Glossary

ÊáñðÜèïò

Karpathos

ÁíôÝñôæéá ¸íôåñá ãåìéóôÜ ðïõ, áöïý ðëõèïýí êáëÜ, ðáñáãåìßæïíôáé ìå ñýæé, êïììÜôéá êñÝáôïò êáé ðïëëÜ ìðá÷áñéêÜ, ôá ïðïßá Ý÷ïõí ðñþôá ôóéãáñéóôåß óôï ôçãÜíé. ÌåôÜ ñÜâïíôáé êáé ôïðïèåôïýíôáé óå ìéá êáôóáñüëá ìå âñáóôü íåñü ãéá íá øçèïýí. Ãéá íá ãßíïõí ðéï ôñáãáíÜ, óôï ôÝëïò ôá ôçãáíßæïõí óå ëßãï ëÜäé.

Anderjia Stuffed entrails, which have been washed thoroughly, stuffed with rice, small pieces of meat and several spices; the stuffing has first been saut?ed in a frying pan. These are then sewn up and placed into a pot of boiling water to cook. In the end, they are fried to become crunchier.

ÂõæÜíôé Ðáó÷áëéíü Ýäåóìá. ÁñíÜêé Þ êáôóéêÜêé ãåìéóôü ìå ìõñùäéêÜ, øéëïêïììÝíá óõêùôÜêéá êáé ñýæé, óéãïøÞíåôáé ìÝóá óå óêåðáóôü ðÞëéíï óêåýïò.

Byzanti An Easter delicacy. Lamb or kid stuffed with spices, finely chopped liver and rice, slowly cooked in an earthenware pot.

Æéìðßëéá ×ñéóôïõãåííéÜôéêï ãëõêü. ÌåôÜ ôïí ôñýãï ôùí áìðåëéþí ìéá ðïóüôçôá óôáöõëéþí äåí êáôáíáëþíåôáé áìÝóùò êáé äåí ãßíåôáé êñáóß. Ìå áõôÜ öôéÜ÷íïõí ôéò óôáößäåò, ïé ïðïßåò áðïôåëïýí ôï êýñéï óõóôáôéêü ôçò ãÝìéóçò ôùí æéìðéëéþí. Ïé óôáößäåò áëÝèïíôáé êáé äéðëþíïíôáé ìÝóá óå öýëëï áðü æýìç ðïõ öôéÜ÷íïõí åêåßíç ôç óôéãìÞ. Áðü ðÜíù ðáóðáëßæïíôáé ìå óçóÜìé.

ÊÜóïò ÁãñéÜäéá Ôá ìåãÜëá êáëáìÜñéá (èñÜøáëá) ðïõ ãßíïíôáé ôçãáíçôÜ êáé Ý÷ïõí ãëõêéÜ êáé íüóôéìç óÜñêá.

Kassos Agriadia Thrapsala (large calamari) cooked in a frying pan; their flesh is sweet and juicy.

ÅëáúêÞ ¸íá ìïíáäéêü ôõñß ôçò ÊÜóïõ. Óå ðÞëéíï Þ ãõÜëéíï äï÷åßï ôïðïèåôïýíôáé êïììÜôéá ìõæÞèñáò ôá ïðïßá êáëýðôïíôáé ìå âïýôõñï ãÜëáêôïò. Ôï äï÷åßï óöñáãßæåôáé êáé ðáñáìÝíåé óå äñïóåñü ìÝñïò ãéá 4-5 ìÞíåò ìÝ÷ñé íá "ùñéìÜóåé".

Elaiki A unique cheese of Kassos. In a clay or glass bowl, pieces of myzithra cheese are covered with milk butter. The bowl is sealed and placed in a cool place for 4-5 months until it matures.

Êïýìéëá ÊáæÜíéá ÷ôéóôÜ ìå êïßëï ðÜôï ðïõ ôñïöïäïôïýíôáé ìå öùôéÜ áðü êÜôù. ×ñçóéìïðïéïýíôáé óå ðáíçãýñéá ãéá ôï ìáãåßñåìá ìåãÜëçò ðïóüôçôáò âñáóôÞò ãßäáò êáé ðéëáöéïý.

Koumila Cauldrons within a constructed base with a concave bottom used for cooking on an open-air fire. They are used at fairs for the preparation of large quantities of boiled goat and pilaf.

Ëá÷áíüðéôá ÐéôÜêéá óå ó÷Þìá çìéóåëÞíïõ ìå áöñÜôç æýìç, ãåìßæïíôáé ìå ÷üñôá, ñýæé, êñåììýäéá êáé íôïìÜôá.

Lahanopites Small crescent shaped pies made with fluffy dough and stuffed with herbs, rice, onions and tomatoes.

Zimbilia Christmas sweet. After the harvest, a quantity of grapes is not immediately consumed or made into wine. These grapes are used to make raisins, which are the main ingredient of zimbilia. The raisins are mixed and folded into fyllo pastry made on the spot. They are sprinkled with sesame.

ÌðïìðÜñéá Áñíßóéá Ýíôåñá ãåìéóôÜ ìå óõêùôÜêéá êáé ñýæé, ðïõ óéãïâñÜæïíôáé óå Üöèïíï áëáôéóìÝíï íåñü ìå ëßãï âïýôõñï, äÜöíç êáé ïëüêëçñá êñåììýäéá. Ìå ôçí ßäéá ãÝìéóç, öôéÜ÷íïíôáé ôá ìðïõóôéÜ, äçëáäÞ ïé áñíßóéåò êïéëéÝò.

Bobaria Sheep entrails stuffed with liver and rice, slowly simmered in very salty water with a little butter, bay leaves and whole onions. The same stuffing is used for the preparation of boustia, which is a dish of stuffed sheep bellies.

Êïõëïýñéá ìå óçóÜìé (Øéëïêïýëïõñá) ÔñáãáíÜ êïõëïýñéá ìå ëåðôü ó÷Þìá ðáóðáëéóìÝíá ìå Üöèïíï ìáõñïóÞóáìï. Ôá óõíáíôÜìå êáé óôç ãåéôïíéêÞ ÊÜóï.

Sesame biscuits (psilokouloura) Thin crunchy biscuits covered in plenty of black sesame seeds; also made on the neighbouring island of Kassos.

Ìïó÷ïðïýíôæéá ÌéêñÜ ãëõêÜ ðéôÜêéá óå ó÷Þìá çìéóåëÞíïõ ôá ïðïßá, üðùò êáé óôçí ÊÜñðáèï, ãåìßæïíôáé ìå îçñïýò êáñðïýò (áìýãäáëá Þ êáñýäéá) êáé ìðá÷áñéêÜ, øÞíïíôáé óôï öïýñíï êáé, üôáí êñõþóïõí, ðáóðáëßæïíôáé ìå Ü÷íç æÜ÷áñç.

Moschopoungia Small sweet crescent shaped pies, which, similar to those prepared on Karpathos, are stuffed with nuts (almonds or walnuts) and spices; they are baked in the oven, and when cold sprinkled with caster sugar.

Êñåììõäïêïýëïõñá ºóùò áðü ôá ðéï ôñáãáíÜ êáé íüóôéìá êïõëïýñéá, ìå Üöèïíá ìðá÷áñéêÜ êáé ðïëëÜ êñåììýäéá.

Onion biscuits Perhaps some of the crunchiest and tastiest biscuits, with lots of spices and plenty of onion.

Ìýëëá Ðñüêåéôáé ãéá ôï ÷ïéñéíü ëßðïò ðïõ óôá õðüëïéðá íçóéÜ ïíïìÜæïõí óõíÞèùò ãëßíá. Ðáëáéüôåñá ôçãÜíéæáí óå áõôü áõãÜ Þ ðáôÜôåò.

Mylla This is pork fat which is called glina on other islands. In the past they fried potatoes or eggs in it.

ÊõëéóôÜ ÊïììÜôéá ÷ïéñéíïý êñÝáôïò ðïõ âñÜæåé óôçí êáôóáñüëá ìáæß ìå êïììÜôéá ÷ïéñéíïý ëßðïõò ìßëëáò. Ôï êñÝáò ôñþãåôáé óêÝôï, óáí ìåæÝò, Þ íïóôéìßæåé äéÜöïñá öáãçôÜ ìå üóðñéá Þ ïìåëÝôåò Ôá êáëýôåñá êïììÜôéá ãßíïíôáé óõíÞèùò ôçãáíçôÜ Þ êïêêéíéóôÜ ôçí çìÝñá ôùí ×ñéóôïõãÝííùí ìå óçóÜìé êáé øÞíïíôáé ôçí ðáñáìïíÞ ìáæß ìå ôá ×ñéóôüøùìá.

Kylista Pieces of pork placed in the pot with several pieces of 'mylla' type pork fat. This meat is then eaten on its own, as an appetizer or used to add flavour to various pulses dishes or omelettes. The best pieces are usually fried or stewed in tomato sauce with sesame on Christmas Day, and they are cooked on Christmas Eve along with the Christopsomo [literally: 'Christ's bread'].

ÍôåñìðéãéÝò Ç ìáãåéñßôóá ôïõ ÐÜó÷á.

Derbijes Easter mageiritsa soup, cooked with entrails, rice and herbs.

ÐáóðáñÜò Ç ãÝìéóç ôïõ ðáó÷áëéíïý áñíéïý, ðïõ ðåñéÝ÷åé øéëïêïììÝíá óõêùôÜêéá, ñýæé, óôáößäåò, êïõêïõíÜñéá, áìýãäáëá êáé áñùìáôßæåôáé ìå êñáóß êáé êáíÝëá.

Pasparas The stuffing of Easter lamb, which contains finely chopped liver, rice, raisins, pine nuts, and almonds and is scented with wine and cinnamon.

Ìáêáñïýíåò ×åéñïðïßçôá æõìáñéêÜ ðïõ öôéÜ÷íïíôáé ìå áëåýñé êáé íåñü. Áöïý îåñáèïýí ëßãï, âñÜæïíôáé, êáßãïíôáé ìå âïýôõñï êáé óåñâßñïíôáé ìå ôóéêíéóìÝíï (êáâïõñíôéóìÝíï) êñåììýäé.

Makarounes Handmade pasta made with flour and water. After it has dried out, it is boiled, 'burnt' in hot butter and served with roasted onions.

ÓéôÜêá Åßäïò ìáëáêïý, áëïéöþäïõò ëßãï êïêêþäïõò ôõñéïý. ÖôéÜ÷íåôáé áðü áíÜìåéêôï êáôóéêßóéï êáé ðñüâåéï ãÜëá êáé Ý÷åé ëßãï óôõöÞ êáé õðüîéíç ãåýóç. Ôñþãåôáé áíáêáôåìÝíï ìå ôá ìáêáñüíéá Þ åðÜíù óå øùìß Þ ðáîéìÜäé.

Sitaka Kind of soft, spreadable and slightly grainy cheese. Made from a mixture of goat and sheep milk, it has a tart, acidic flavour. It is usually served either mixed with spaghetti or spread on bread or rusks.

ÐáêëáâÜò Åßäïò ôçãáíçôïý êáé óéñïðéáóìÝíïõ ãëõêßóìáôïò ðïõ ðñïóöåñüôáí óå áññáâþíåò, ãÜìïõò êáé ãéïñôÝò.

Paklavas Type of fried and syrupy sweet treat offered at engagements, weddings and celebrations.

Óêïñäïìáêáñïýíåò Ôï êáôåîï÷Þí ðáñáäïóéáêü æõìáñéêü ôïõ íçóéïý, óåñâßñåôáé âñáóôü áíáêáôåìÝíï ìå óéôÜêá êáé ðåñé÷õìÝíï ìå ôóéãáñéóôü êñåììýäé.

Garlic makarounes The traditional pasta of the island, served boiled mixed with sitaka and covered with saut?ed onions.

Óïõðéïðßëáöï ìáýñï Ôï áðüëõôï ìáýñï ðéëÜöé ðïõ öôéÜ÷íåôáé ìå öñÝóêåò óïõðéÝò êáé ôï ìåëÜíé ôïõò.

Black squid risotto The epitome of black risotto, made with fresh squid and its ink.

the dodecanese - waves of f lavour

äùäåêÜíçóá - êýìáôá ãåýóåùí

Ãáóôñïíïìéêü ëåîéêü

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äùäåêÜíçóá - êýìáôá ãåýóåùí

Tourtes Cassos' Easter sweets are very similar to the anevata (risingdough) kalitsounia of Crete. They are stuffed with a mixture of sweet and savoury myzithra and scented with cinnamon.

Ñüäïò

Rhodes

ÁëéöáóêéÜ Ôï áãáðçìÝíï âüôáíï ôùí Ñïäéôþí, ôï ïðïßï ÷ñçóéìïðïéïýí åõñýôáôá ãéá íá áñôýóïõí êñåáôéêÜ Þ áñôïóêåõÜóìáôá.

Alefaskia (sage) The favourite herb of Rhodes, which is widely used to condiment meat or baked goods.

ÁìÜñáããïé ¸ôóé ïíïìÜæïíôáé ïé ìáñãáñßôåò ôïõ Ìáãéïý ðïõ ôá âëáóôÜñéá ôïõò ôñþãïíôáé âñáóôÜ ìå îßäé óõíïäåßá óêïñäáëéÜò. Ôï ßäéï ëéôü öáãçôü óõíáíôÜìå êáé óôçí ÊÜóï, üðïõ ïé ìáñãáñßôåò ïíïìÜæïíôáé áìÜñíôæïé.

Amaragi This is the name given to the daisies that bloom in May, the sprouts of which can be eaten boiled with vinegar and scordalia (garlic dip). The same frugal dish is served on Kassos, where the daisies are called amarji.

ÊáñÜâïëïé ¸ôóé ïíïìÜæïíôáé ôá óáëéãêÜñéá óôçí Ñüäï ôá ïðïßá öôéÜ÷íïíôáé óõíÞèùò êïêêéíéóôÜ ìå Üöèïíá êñåììýäéá êáé êýìéíï Þ ìå ðëçãïýñé, üðùò êáé óôçí ÊñÞôç.

Karavoli This is the name given to snails on Rhodes; they are usually cooked in red sauce with plenty of onions and cumin or with pligouri, as they do in Crete.

Ãëéóôñßäá ãéá÷íß Ìáæß ìå âëßôá ìáãåéñåýåôáé óå Ýíá ðïëý íüóôéìï óêïñäÜôï êáé áðëü ãéá÷íß êáôóáñüëáò.

Glystrida (Common purslane) CASSEROLE Cooked with vlita (Amaranta greens) makes a very tasty and garlicky casserole.

ÌáíôéíÜäåò ¸íá åßäïò ìéêñïý îåñïôÞãáíïõ, ôï ïðïßï, áöïý ôçãáíéóôåß, ôï ñß÷íïõíå óå äéáëõìÝíï ìÝëé ìå áíèüíåñï êáé ôï ðáóðáëßæïõí ìå øéëïôñéììÝíá áìýãäáëá.

Mandinades A type of small pancake, which, is fried and then placed into honey diluted with rosewater and garnished with finely chopped almonds.

ÌåëÜèé Þ Ìáõñïýëé Þ ÌáõñïóÞóáìï Ôï ìáõñïóÞóáìï ðïõ ðñïóôßèåôáé ðïëý óõ÷íÜ óå áñôïóêåõÜóìáôá ôïõ íçóéïý üðùò ôï åëéüøùìï êáé ôá åöôÜæõìá.

Melathi or mavrouli or mavrosisamo The black sesame often added to bread products of the island, such as olive bread and Ephtazyma (bread made with dough fermented with chick-peas).

Ìïó÷ïðïýãêéá Ðïëý êïéíü ãëõêü óå üëá ôá ÄùäåêÜíçóá. ÏõóéáóôéêÜ ðñüêåéôáé ãéá Ýíá åïñôáóôéêü ãëõêü óå ó÷Þìá ìéóïöÝããáñïõ ãåìéóôü ìå Ýíá ìåßãìá áðü îçñïýò êáñðïýò, ðáîéìÜäé êáé ìðá÷áñéêÜ (êáíÝëá, ãáñßöáëï), ðïõ ðñïóöÝñåôáé êõñßùò óå áññáâþíåò êáé ïíïìáóôéêÝò ãéïñôÝò. ÕðÜñ÷ïõí äéÜöïñåò ðáñáëëáãÝò, óôç ãÝìéóç êõñßùò, ìå êáñýäéá, ìå áìýãäáëá êáé óçóÜìé.

Moschopoungia A very common sweet throughout the Dodecanese. It is a crescent-shaped desert served at festivals and other celebration occasions; it is stuffed with a mixture of dried fruit and nuts, rusks and spices such as cinnamon and clove; they are usually used as treats at engagements and name day celebrations. There are many variations, mainly regarding the stuffing, using walnuts, almonds and sesame.

Ïöéüò Ôá ëáìðñéÜôéêá øùìéÜ ðïõ åß÷áí ó÷Þìá öéäéïý-äñÜêïõ êáé ôá ðñüóöåñáí óõíÞèùò óôá ðáéäéÜ.

Ofios Bread prepared for the celebration of Lambri (Easter), shaped in the form of dragons or snakes, usually given to children.

ÐåëôÝò áðü Êáúóé ÊáÀóé óôç Ñüäï, üðùò êáé óôç ãåéôïíéêÞ Ôïõñêßá, ïíïìÜæåôáé ôï âåñßêïêï. Áðü ôç öëïýäá ôïõ Þ áðü ïëüêëçñï ôï öñïýôï öôéÜ÷íïõí Ýíá ößíï êéôñéíï-ðïñôïêáëß ðåëôÝ ðïõ óåñâßñïõí ùò ãëõêü ôïõ êïõôáëéïý üðùò êáé ôï êõäþíé.

Apricot puree Kaisi is the name given to apricots on Rhodes, borrowed from neighbouring Turkey. The skin of the fruit or the entire fruit is used for the preparation of a fine puree served as a preserve, similar to that made with quince.

ÐåñéêáöôÝò ÖÝôåò øùìéïý øçìÝíåò óå öùôéÜ, êÜñâïõíï Þ ãêñéë. Ôéò âïõôÜíå óôï åëáéüëáäï Þ ôéò óõíäõÜæïõí ìå ôñéììÝíç öÝôá, áêüìá êáé ìå æÜ÷áñç, üôáí ðñüêåéôáé íá óõíïäÝøïõí Ýíá æåóôü ñüöçìá öáóêüìçëïõ.

Perikaftes Slices of bread roasted on fire, charcoal or a grill. They are dipped in olive oil or sprinkled with crumbled feta cheese, or even sugar, and served to accompany sage herbal tea.

Ðç÷ôÞ Ðñüêåéôáé ãéá Ýíá ìåßãìá áðü êïììÜôéá êñÝáò êáé ôï æùìü ðïõ ðñïÝñ÷åôáé áðü ôï âñÜóéìï ôçò êáèáñéóìÝíçò êáé "ðåñéêáìÝíçò" (ãéá íá êáïýí ïé ôñß÷åò) ÷ïéñïêåöáëÞò. ÌÝóá åêåß óõíõðÜñ÷ïõí áñìïíéêÜ Üöèïíá ìðá÷áñéêÜ (äÜöíç, ðéðÝñé, êýìéíï) êáé öõóéêÜ ÷õìüò áðü ëåìüíéá êáé íåñÜíôæéá.

Pichti This is a mixture of small pieces of meat and the broth from a boiled and seared (to burn the hair) hogshead. It harmoniously blends a variety of spices such as bay leaves, pepper, cumin and the juice of lemons and Seville oranges.

Ðéôáñïýäéá Þ ÑïâéèïêåöôÝäåò Ï ðïõñÝò áðü ôá âñáóìÝíá ñåâßèéá áíáìåéãíýåôáé ìå Üöèïíï øéëïêïììÝíï äõüóìï, êñåììýäéá êáé ìéá íôïìÜôá, ãéá íá ìåôáôñáðåß ôåëéêÜ óå Ýíá åßäïò "øåõôïêåöôÝ", ðïõ ôçãáíßæåôáé óå êáõôü ëÜäé.

Pitaroudia or fried chick-pea balls Blended boiled chick peas are mixed with plenty of finely chopped mint, onions and tomato; they are shaped into balls and fried in very hot oil.

ÔáêÜêéá Ôçãáíçôüò ìðáêëáâÜò ðïõ êüâåôáé óå ìéêñÜ êïììÜôéá êáé óéñïðéÜæåôáé.

Takakia Fried baklava cut into small pieces and covered in syrup.

Óýìç

Symi

Áêïýìéá Èá ôïõò óõíáíôÞóåôå ó÷åäüí óå êÜèå ðáíçãýñé êáé ãÜìï ðáíôïý óôç Óýìç: ðñüêåéôáé ãéá ôïõò ðáñáäïóéáêïýò ñõæïëïõêïõìÜäåò ôïõ íçóéïý.

Akoumia Served at every festival or wedding throughout Symi: they are the island's traditional sweet rice dumplings.

ÌéóïêïöôÞ Ôï ðéï áðëü êáé ëéôü ãëõêü "áíÜãêçò" ðïõ öôéÜ÷íåôáé ìå ôá öñáãêüóõêá, ôá ïðïßá âñßóêïíôáé äéÜóðáñôá óå êÜèå ãùíéÜ ôïõ íçóéïý. ÏõóéáóôéêÜ ðñüêåéôáé ãéá ìéá õðÝñï÷ç ößíá êñÝìá.

Misokofti The simplest and most frugal sweet in times of need; it is made with frangosyka (prickly pears), which are to be found all over the island. It is essentially a wonderful fine cream.

ÎåñïôçãÜíéóç ¸íá åßäïò áðëÞò óÜëôóáò ðïõ ìðáßíåé åðÜíù áðü ôïõò íçóôßóéìïõò íôïëìÜäåò. ÖôéÜ÷íåôáé ìå øéëïêïììÝíï êñåììýäé êáé øß÷á øùìéïý ðïõ ñïäïêïêêéíßæïõí óå åëáéüëáäï. ÊáìéÜ öïñÜ ç ßäéá óÜëôóá áëëÜ ÷ùñßò øùìß ìðáßíåé êáé ðÜíù áðü ôï ñåâéèüñõæï.

Xeroteganise A type of simple sauce poured over tasty dolmades. It is made with finely chopped onion and bread crumbs which are fried in olive oil until golden brown. Sometimes the same sauce, without the bread, is poured over chickpea risotto.

Ðéôáñßäéá Ðëáôéïß êåöôÝäåò áðü êéìÜ, ìå ðïëëÜ áñùìáôéêÜ (äõüóìï, êýìéíï, ñßãáíç) êáé áñêåôÜ êñåììýäéá. Ôçãáíßæïíôáé óå Üöèïíï åëáéüëáäï.

Pitaridia Flat meatballs made out of mincemeat, with many spices such as mint, cumin, oregano and several onions. Fried in plenty of olive oil.

ÐïõãêéÜ ÃëõêÜêéá óå ó÷Þìá ìéóïöÝããáñïõ (üìïéá ìå ôçò ÊÜóïõ, ôçò Ñüäïõ, êáé ôçò ÊáñðÜèïõ) ðïõ ãåìßæïíôáé ìå îçñïýò êáñðïýò êïðáíéóìÝíï ðáîéìÜäé, óçóÜìé, ìðá÷áñéêÜ êáé ôõëßãïíôáé ìå æÜ÷áñç Ü÷íç.

Poungia [literally: 'purses'] Crescent shaped sweets, which are similar to those of Kassos, Rhodes and Karpathos, are stuffed with dried fruit and nuts, ground rusks, sesame, spices, and wrapped in caster sugar.

Ôïýñôåò Ðáó÷áëéíÝò êõñßùò ôõñüðéôåò ìå ôçí áöñÜôç (áíåâáôÞ) øùìÝíéá æýìç êáé ôç ãÝìéóç áðü êßôñéíï íôüðéï ôõñß, áõãü êáé öñÝóêï äõüóìï.

Tourtes Mainly Easter cheese pies made with fluffy bread dough and stuffed with the local yellow cheese, egg and mint.

×áëïõâÜò ×áëâÜò ëáäåñüò ìå óéìéãäÜëé Þ áëåýñé.

Halouvas Oily halva, made with semolina or flour.

[Translator's note: Literally, it means 'half cut' and refers to the deep earthenware pot with a lid used for the sweet preparation].

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Ôïýñôåò Ôá ðáó÷áëéíÜ ãëõêÜ ôçò ÊÜóïõ ìïéÜæïõí ðïëý ìå ôá áíåâáôÜ êáëéôóïýíéá ôùí Êñçôéêþí. Ãåìßæïíôáé ìå ìåßãìá áëìõñÞò êáé ãëõêéÜò ìõæÞèñáò êáé áñùìáôßæïíôáé ìå êáíÝëá.

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Âïñåéïáíáôïëéêü Áéãáßï Ï ôüðïò Ôá íçóéÜ ôùí åëáéþíùí êáé ôùí áìðåëþíùí, ôçò ðëïõóéïðÜñï÷çò êáé ðïéêéëüìïñöçò öýóçò, ôïõ áðïëéèùìÝíïõ äÜóïõò êáé ôùí èåñìþí ðçãþí, ôïõ ìáêñáßùíïõ ðïëéôéóìïý, ôçò ðáñÜäïóçò ôïõ ïýæïõ êáé ôïõ êñáóéïý, ôùí ãáóôñéìáñãéêþí áðïëáýóåùí, ç ËÞìíïò êáé ç ËÝóâïò, âñßóêïíôáé óôï Áíáôïëéêü Áéãáßï êáé ìáæß ìå ôïí ¢ãéï ÅõóôñÜôéï áðïôåëïýí ôï íïìü ËÝóâïõ.

Áèçíáßïõò, ÐÝñóåò, Ìáêåäüíåò, Ñùìáßïõò êáé áñãüôåñá Âõæáíôéíïýò, Ïèùìáíïýò, Åíåôïýò, ÃåíïõÜôåò áêüìç êáé Ñþóïõò, êáèþò Þèåëáí íá äçìéïõñãÞóïõí íáõôéêÝò âÜóåéò ãéá ôçí áíÜðôõîç ôïõ èáëÜóóéïõ åìðïñßïõ êáé íá Ý÷ïõí ôïí Ýëåã÷ï ôùí ìåãÜëùí èáëÜóóéùí äéáäñïìþí áöåíüò ðñïò ôçí Êùíóôáíôéíïýðïëç êáé ôïí Åýîåéíï Ðüíôï, áöåôÝñïõ ðñïò ôçí Êýðñï êáé ôïí åõñýôåñï ÷þñï ôçò áíáôïëéêÞò Ìåóïãåßïõ. Ôá íçóéÜ Üëëáîáí ðïëëÜ ÷Ýñéá óôç ìáêñÜ éóôïñßá ôïõò êáé ôáõôü÷ñïíá, ëüãù ìåãÝèïõò, ðáñáãùãéêüôçôáò, åìðïñéêÞò êáé íáõôéëéáêÞò äñáóôçñéüôçôáò, áíÝðôõîáí äéáýëïõò åðéêïéíùíßáò êáé óõíåñãáóßáò ìå êïíôéíÜ êáé ìáêñéíÜ ëéìÜíéá üðùò ôçò ÌéêñÜò Áóßáò, ôçò Ìáýñçò ÈÜëáóóáò, ôçò Áéãýðôïõ áëëÜ êáé ôçò ÄõôéêÞò Ìåóïãåßïõ. Ïé åðáöÝò áõôÝò åß÷áí óáí áðïôÝëåóìá ôçí õéïèÝôçóç íÝùí ðñïôýðùí æùÞò êáé ôçí åíóùìÜôùóç áñêåôþí óôïé÷åßùí ôüóï áðü ôç Äýóç, üóï êáé ôçí ÁíáôïëÞ óôçí êáèçìåñéíÞ æùÞ áëëÜ êáé óôïí ðïëéôéóìü ôùí äýï íçóéþí. Ïé äéÜöïñïé êáôáêôçôÝò åéóÞãáãáí íÝá ðñüôõðá, íÝåò êáëëéÝñãåéåò êáé ôå÷íéêÝò. Óôá ôåëåõôáßá ÷ñüíéá ôçò Ôïõñêïêñáôßáò åéóÞ÷èç ç êáëëéÝñãåéá ôçò êåñá1

óéÜò áíôéêáèéóôþíôáò ðïëëÝò óõêáìéíéÝò êáèþò ôï ìåôÜîé äåí ðáñïõóßáæå ôçí áíáìåíüìåíç áðïññüöçóç. Ç êáëëéÝñãåéá ôùí åóðåñéäïåéäþí Þñèå áðü ôïõò ÃåíïâÝæïõò, ðïõ, áöïý äéáðßóôùóáí üôé ôá áåéèáëÞ áõôÜ äÝíôñá åß÷áí ôç äõíáôüôçôá íá åõäïêéìÞóïõí, îåêßíçóáí ôçí åéóáãùãÞ ôïõò áðü ôçí ÁíáôïëÞ. Ìéá âüëôá óôá äñïìÜêéá ôùí ïéêéóìþí, áëëÜ êáé ç óõíáíáóôñïöÞ ìå ôïí êüóìï êáé ç óõììåôï÷Þ óôçí êáèçìåñéíÞ æùÞ êáé óôá ëáúêÜ äñþìåíá åßíáé áñêåôÜ ãéá íá äéáðéóôþóåé êáíåßò åýêïëá üôé êáíÝíáò ôïìÝáò ôçò æùÞò ôùí íçóéþí áõôþí äåí Ýìåéíå áíåðçñÝáóôïò áðü ôá óôïé÷åßá ôïõ äõôéêïý êëáóéêéóìïý êáé ôïõ ìðáñüê, áëëÜ êáé ôçò ÁíáôïëÞò. Ç áñ÷éôåêôïíéêÞ, ç ìïõóéêÞ, ôá Þèç êáé Ýèéìá, ïé ôÝ÷íåò êáé ôá ãñÜììáôá êáé öõóéêÜ ç ãáóôñïíïìßá. Ç ôåëåõôáßá äÝ÷ôçêå ðïëëÝò

northeastern aegean - waves of f lavour

ÍçóéÜ ìå óðÜíéá åíáëëáãÞ ÷ñùìÜôùí êáé ôïðßùí, ìå ïñãéþäç âëÜóôçóç êáé ðëïýóéïõò âéüôïðïõò, âñßóêïíôáé óôïõò èáëÜóóéïõò äñüìïõò ôçò Ìåóïãåßïõ ðñïò ôïí Åýîåéíï Ðüíôï êáé äßðëá óôá ìéêñáóéáôéêÜ ðáñÜëéá. ÈÝóç éäéáßôåñá óôñáôçãéêÞ ðïõ ôá Ýêáíå ðåñéæÞôçôá óôïõò Ý÷ïíôåò óõìöÝñïíôá óôçí ðåñéï÷Þ,

åðéññïÝò áðü ôçí ðïëßôéêç êáé ôç ìéêñáóéÜôéêç êïõæßíá ðïõ Ýöåñáí ìáæß ôïõò ïé ðñüóöõãåò ôïõ 1922. Ç êïõæßíá ôùí íçóéþí åìðëïõôßæåôáé ìå íÝåò ãåýóåéò êáé íÝá ðñïúüíôá ìå êýñéï ÷áñáêôçñéóôéêü ôá ìðá÷áñéêÜ. Ôáõôü÷ñïíá, åéóÜãåôáé ç æÜ÷áñç áðü ôçí ÁíáôïëÞ êáé ìáæß ôçò öÝñíåé ÷ßëéá äõï ìõóôéêÜ ðïõ èá ãåííÞóïõí ðñùôüãíùñåò ãåýóåéò ìå áðïêïñýöùìá ôá ãëõêÜ ôïõ êïõôáëéïý êáé ôá óéñïðéáóôÜ. ÓõíôáãÝò áñáâéêÝò, ðåñóéêÝò, ðïëßôéêåò áíáìåß÷èçêáí ìå ìáåóôñßá ìå ôéò ãçãåíåßò êáé äéáìüñöùóáí ìéá êïõæßíá îå÷ùñéóôÞ óå ãåýóç, ÷ñþìáôá êáé áñþìáôá. ×áñáêôçñéóôéêÜ ãåõóôéêÜ óôïé÷åßá ôçò ðïëßôéêçò êïõæßíáò ôá ïðïßá åéó÷þñçóáí óôçí êïõæßíá ôïõ Áéãáßïõ áëëÜ êáé óå Üëëåò ðåñéï÷Ýò ôçò ÅëëÜäáò åßíáé ïé ãëõêüîéíåò ãåýóåéò, ôá ëáäåñÜ ëá÷áíéêÜ ìå ôï êïêêéíéóìÝíï êñåììýäé, ôï ëÜäé, ç êáíÝëá, ç æÜ÷áñç, ôï ëåìüíé, ï Üíçèïò. Ôá ãéïñôéíÜ ôñáðÝæéá ÷áñáêôçñßæïíôáé áðü ðïéêéëßá ìåæÝäùí ìå âÜóç ôï øÜñé, ôá áëßðáóôá, ôá ëá÷áíéêÜ, ôá åíôüóèéá, ôï êñÝáò, ôï ñýæé, åíþ ôï êõñßùò ðéÜôï ðÜíôá óõíïäåýåôáé ìå êñáóß Þ ïýæï. Ãéá åðéäüñðéï, åêôüò áðü öñïýôá ðÜíôá ðñïóöÝñïíôáé óéñïðéáóôÜ êáé ãáëáêôåñÜ ãëõêßóìáôá ôá ïðïßá óåñâßñïíôáé ìå ëéêÝñ êáé ãëõêÜ êñáóéÜ. Ôï ðëéãïýñé åßíáé Ýíá áðü ôá âáóéêÜ ôñüöéìá ôçò ÁíáôïëÞò êáé óõ÷íÜ áíôéêáèéóôÜ ôï ñýæé. Óôç ËÝóâï ìðïñåßôå íá äïêéìÜóåôå ãåìéóôÝò ðéðåñéÝò ìå ðëéãïýñé êáé óôç ËÞìíï êïõñêïýôé2 êáé ðïëëÜ Üëëá. ÌåôáöÝñïíôáò ôá ìõóôéêÜ êáé ôéò óõíôáãÝò áðü ãåíéÜ óå ãåíéÜ, áñêåôÜ åßíáé ôá öáãçôÜ ðïõ åôïéìÜæïõí óÞìåñá ïé íïéêïêõñÝò êáé Ý÷ïõí ôéò ñßæåò ôïõò óôá áðÝíáíôé ðáñÜëéá: ìáíôß, êáôìåñéÜ, êéóêéÝêé, ðáóôïõñìÜò, êåìðÜìð, ôïõñëïý, éìÜì ìðáúëíôß, ìðïõñÝêé, ôñá÷áíÜò, åßíáé ïñéóìÝíá ìüíï áðü áõôÜ.

ÅéêÜæåôáé üôé åéóÞ÷èç áðü ôï Ëõóßìá÷ï (Ýíáí áðü ôïõò äéáäü÷ïõò ôïõ Ì. ÁëåîÜíäñïõ) áðü ôç ÌéêñÜ Áóßá óôç Ìáêåäïíßá.

ÌïéÜæåé ìå ñõæüãáëï áëëÜ ãßíåôáé ìå ðëéãïýñé êáé ü÷é ìå ñýæé.

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Northeastern Aegean The land Lemnos and Lesbos, the islands of olive groves and vineyards with a rich and diverse natural landscape, the islands of the petrified forest and warm springs, with centuries-old culture, a tradition in ouzo and wine-making, these islands of culinary delights are situated in the Northeastern Aegean and along with Agios Efstrations and make up the Prefecture of Lesbos.

ests in the region, such as the Athenians, the Persians, the Macedonians, the Romans and, later on, the Byzantines, the Ottomans, the Venetians, the Genoese and, even, the Russians; they all wanted to establish marine bases to develop sea trade and control the major sea routes towards Constantinople and the Black Sea, as well as Cyprus and the broader Eastern Mediterranean regions. The islands had many conquerors in their long history. Furthermore, due to their size, productivity, mercantile and maritime activity, they established communication and cooperation channels with both nearby and distant harbours, such as those of Asia Minor, the Black Sea, Egypt as well as the Western Mediterranean. These contacts led to the adoption of new life styles and to the integration of several features from both the East and the West into the everyday life and culture of the two islands. The various conquerors introduced new models, new cultivations and new techniques. In the last years of the Ottoman occupation the cultivation of cherry trees1 was introduced, replacing many fig trees, as silk did not have the absorption expected. The cultivation of citrus fruit was introduced by the Genoese; they began importing them from the Orient, after finding out that these evergreen trees could grow in the region. A walk into the alleys of small hamlets, but also interaction with the people and participation in everyday life are sufficient to help anyone realize that no sector of life of these islands remained uninfluenced by western classical, baroque and also oriental elements: architecture, music, customs, arts and literature and, of course, gastronomy. Cooking was greatly influenced by the cuisines of Constantinople and Asia Minor that were intro-

northeastern aegean - waves of f lavour

These islands, with rare combination of colours and landscapes, wild vegetation and rich wildlife habitats are located along the Mediterranean sea routes to the Black Sea, very close to the shores of Asia Minor. Their location made them very attractive to various powerful suitors with inter-

duced with the arrival of Asia Minor refugees in 1922. The cuisine of the islands was infused with new flavours and products, mainly spices. At the same time sugar was introduced from the Orient, and brought with it innumerable secrets that gave birth to flavours never known before, culminating in fruit preserves and syrupy sweets. Recipes from Arabia, Persia and Constantinople were mixed artfully with local recipes to form a cuisine that is distinct in flavour, colour and aromas. Typical flavours of Istanbul cuisine were introduced into the Aegean, but also to other parts of Greece; these include: sweet-sour flavours, vegetables cooked in olive oil with sautĂ¨ed onion, olive oil, cinnamon, sugar, lemon and dill. Festive maals are characterized by a variety of mezedes (appetizers) with a fish base, salted fish, vegetables, entrails, meat, rice, while main courses are always accompanied by wine or ouzo. For dessert, besides fruit, there are always syrupy and dairy sweets that are served with liqueurs and sweet wines. Bulgur wheat is one of the staple Oriental ingredients and often replaces rice. On Lesbos you can enjoy peppers stuffed with bulgur wheat and on Lemnos "kourkouti"2 and numerous other dishes. By handing down their secrets and recipes from one generation to the next, housewives still prepare food that has its roots in the shores across the sea: mandi, katmeria, kiskek, pastrami, kabob, turlu, imam bayildi, trahana (frumenty) are only some of these.

It was allegedly introduced by Lysimachos (one of the successors of Alexander the Great) from Asia Minor to Macedonia.

It looks like rice pudding but it is prepared with bulgur wheat instead of rice.

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âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

Local conditions and customs

Ç ïéêïíïìéêÞ áíÜðôõîç ôùí íçóéþí, üðùò êáé ïé ðáñáãùãéêÝò äñáóôçñéüôçôåò ôùí êáôïßêùí, åßíáé óõíÜñôçóç ôùí åäáöïëïãéêþí êáé êëéìáôïëïãéêþí óõíèçêþí, ðïõ ìå ôç óåéñÜ ôïõò åðçñåÜæïõí ôçí ôïðéêÞ êïõæßíá êáé ôéò äéáôñïöéêÝò óõíÞèåéåò ìÝóá áðü ôéò ðñþôåò ýëåò ðïõ äßíåé ç ãç. Ôï ãåùöõóéêü áíÜãëõöï ôçò ËÝóâïõ äéáìïñöþíåôáé áðü ìéêñïýò ïñåéíïýò üãêïõò ðïõ åíáëëÜóóïíôáé ìå ðåäéíÝò åêôÜóåéò åíþ ôï ìÜôé ôïõ åðéóêÝðôç ìáãíçôßæåôáé áðü ôá ðïëõÜñéèìá åëáéüäåíôñá ðïõ áóçìßæïõí êÜôù áðü ôï Üðëåôï öùò ôïõ Þëéïõ. Ç åëéÜ, ÷áñáêôçñéóôéêÞ êáëëéÝñãåéá ôçò ËÝóâïõ ðïõ èñÝöåé åäþ êáé áéþíåò ôïí ðëçèõóìü ôçò, åõäïêéìåß óå ïñåéíÝò êáé çìéïñåéíÝò ðåñéï÷Ýò ôïõ íçóéïý ìå îåñéêÜ êáé öôù÷Ü óå ïõóßåò åäÜöç. Ç áöèïíßá óå åëáéüëáäï åßíáé êáé ç áéôßá ôçò áãÜðçò ôùí êáôïßêùí ãéá ôá ëáäåñÜ öáãçôÜ. ¢ëëåò êáëëéÝñãåéåò ðïõ áíáðôýóóïíôáé åßíáé ïé äåíäñþäåéò, üðùò ïé êåñáóéÝò, ïé êáóôáíéÝò, ïé óõêéÝò, ïé áìõãäáëéÝò ê.Ü. Ãéá ôçí üóï ôï äõíáôü ìáêñýôåñç êáôáíÜëùóç ôùí êáñðþí åöáñìüóôçêáí ðïëëÝò ìÝèïäïé äéáôÞñçóçò. Ùò áóöáëÝóôåñç êáé áðëïýóôåñç ìÝèïäïò áíáäåß÷ôçêå ï âñáóìüò êáé ç ìåôÝðåéôá óõíôÞñçóç óå êÜðïéáò ìïñöÞò óéñüðé. ¸ôóé ðñïÝêõøáí ôá ãëõêÜ ôïõ êïõôáëéïý, ðïõ ìå ôç ÷ñÞóç äéáöüñùí ìðá÷áñéêþí êáé áñùìÜôùí, üðùò ôçò ÷éþôéêçò ìáóôß÷áò, áðïêôïýí ìïíáäéêÞ ãåýóç. Ïé êáñðïß áõôþí ôùí äÝíôñùí ÷ñçóéìïðïéïýíôáé ãéá ôçí ðáñáóêåõÞ ìáñìåëÜäáò, áìõãäáëùôþí ãëõêþí áëëÜ êáé ëéêÝñ. Ïé ðïëëïß êáé äéáöïñåôéêïß ôýðïé âëÜóôçóçò áëëÜ êáé ôá äÜóç óôç ËÝóâï åðÝôñåøáí ôçí áíÜðôõîç ôçò ìåëéóóïêïìßáò êáé ôçí ðáñáãùãÞ ìåëéïý áðáñÜìéëëçò èñåðôéêÞò áîßáò êáé ãåýóçò. ÁëëÜ ïé êáëëéÝñãåéåò ðïõ áðü ôá âÜèç ôùí áéþíùí óôçñßæïõí ôç äéáôñïöÞ ôùí ëáþí, éäéáßôåñá óå ðåñéüäïõò äýóêïëåò ìå öôþ÷éá êáé áíÝ÷åéá, åßíáé ôá óéôçñÜ (êñéèÜñé, óéôÜñé, êáëáìðüêé). Áðü ôï áëåýñé ðáñáóêåõÜæåôáé ôï ðëéãïýñé, ôá öëïìÜñéá, ïé âáëÜíåò, ôá üóðñéá. Ïé íïéêïêõñÝò óõíäõÜæïíôáò äéÜöïñá õëéêÜ äçìéïõñãïýí íüóôéìá êáé ìå ìåãÜëç ðïéêéëßá öáãçôÜ. Ôá ñåâßèéá ãßíïíôáé êåöôÝäåò, ñåâéèïóïõôæïõêÜêéá, ñåâéèïðßëáöï, ôá êïõêéÜ öÜâá Þ öõôéëÜêéá, äçëáäÞ ôçãáíçôÜ óåñâéñéóìÝíá ìå óêïñäáëéÜ ìå êáñýäéá Þ áìýãäáëá, åíþ äéÜöïñïé Üëëïé ìå öáíôáóßá ãáóôñïíïìéêïß óõíäõáóìïß åíåñãïðïéïýí üëåò ôéò áéóèÞóåéò. Áðü ôá óéôçñÜ ðñïêýðôåé ôï áëåýñé ðïõ ÷ñçóéìïðïéåßôáé ãéá ôç äçìéïõñãßá ôïõ øùìéïý áëëÜ êáé Üëëùí ðñïúüíôùí üðùò ôá æõìáñéêÜ, ôùí ïðïßùí ç öýëáîç óôï êåëÜñé áðïôåëïýóå áíÝêáèåí áíáãêáéüôçôá ãéá êÜèå äýóêïëç þñá, åíþ Þôáí êáé åßíáé åýêïëç ëýóç (öèçíü êáé ãåõóôéêü öáãçôü) ãéá ôéò ðïëõìåëåßò ïéêïãÝíåéåò. ÎáêïõóôÜ åßíáé ôá öëïìÜñéá ôçò ËÞìíïõ, ðïõ, ìáãåéñåìÝíá ìå ìåëéôæÜíåò, áðïôåëïýí ôï ðáñÜîåíï ôïðéêü öáãçôü øåõôïðÝôåéíï.

The economic development of the islands, as well as the productive activities of their inhabitants are closely related to the soil and climate conditions, which, in turn, influenced local cuisine and eating habits according to the ingredients locally produced. The geomorphology of Lesbos is characterized by low highlands that alternate with lowlands; visitors are attracted by the numerous olive trees that shine under the sunlight. The olive tree, a typical sight on Lesbos, has nourished its inhabitants for centuries; it thrives in mountainous and sub-mountainous parts of the island, the soil of which is rather poor in nutrients. The abundance of olive oil is the reason why its inhabitants love dishes cooked in olive oil. There are also fruit trees, such as cherry, walnut, fig, almond trees, etc. Many methods of preservation are applied, so that the fruit can be consumed over longer periods. Boiling and then preservation in some kind of syrup was selected as the safest and simplest method. This is how sweet preserves emerged, with the use of various spices and flavours, such as that of mastic from Chios, add a unique flavour. Various fruit is used to make jam, marzipan sweets or liqueurs. The versatility of vegetation and the forests on Lesbos have helped the development of apiculture and the honey produced is unrivalled in nutritional value and taste. However, the staples that have sustained local populations through times of hardship and poverty are cereals (barley, wheat, corn). Bulgur wheat, flomari and valanes home-made pasta are made of wheat. Housewives combine various ingredients, creating a variety of tasty dishes. Chick peas are used to make fried balls, soutzoukakia (spicy balls), chickpeas with rice, broad beans are turned into fava (dip served with oil) or fytilakia, i.e. fried beans served with almond or chestnut garlic sauce, while other imaginary culinary combinations stimulate all human senses. Flour from wheat is used in bread-making and other products, such as homemade pasta; they have always been kept in the pantry for a difficult time, while offering easy solutions (cheap and tasty dishes) for big families. Flomaria home-made pasta from Lemnos are also famous; they are cooked with aubergines to produce an unusual local dish called pseftopetino. The temperate climate favours the growing of herbs, and especially of anise that thrives on Lesbos and plays a leading role in the flavour and aroma of ouzo, a product that has made the island particularly famous. During a visit to the island, one cannot but buy this transparent drink that tickles the palate and perfectly complements fish and other mezedes (appetizers).

Ôï åýêñáôï êëßìá åõíïåß ôçí áíÜðôõîç áñùìáôéêþí öõôþí êáé éäéáßôåñá ôïõ ãëõêÜíéóïõ, ðïõ áöèïíåß óôç ËÝóâï êáé ðáßæåé ðñùôáãùíéóôéêü ñüëï óôï Üñùìá êáé ôç ãåýóç ôïõ ïýæïõ, Ýíá ðñïúüí ðïõ Ý÷åé ðñïóäþóåé éäéáßôåñç öÞìç óôï íçóß. Óôá "ðñÝðåé" ôçò åðßóêåøçò óôï íçóß åíôÜóóåôáé êáé ç áãïñÜ ôïõ ëåõêïý áõôïý ðïôïý ðïõ ãáñãáëßæåé ôïí ïõñáíßóêï êáé óõíïäåýåé ôÝëåéá ôïõò øáñïìåæÝäåò êáé ü÷é ìüíï. Ôá çöáéóôåéïãåíÞ åäÜöç, óå óõíÜñôçóç ìå ôéò êëéìáôïëïãéêÝò óõíèÞêåò, äçëáäÞ ôá èåñìÜ êáé îçñÜ êáëïêáßñéá êáé ôéò ëéãïóôÝò âñï÷ïðôþóåéò, âïçèïýí óôçí áíÜðôõîç ôçò áìðåëïêáëëéÝñãåéáò êáé óôï íá äþóïõí óôá óôáöýëéá õøçëïýò âáèìïýò þóôå íá ðáñá÷èåß êñáóß ãåõóôéêü, öñïõôþäåò ìå îå÷ùñéóôÜ áñþìáôá. Ôá êñáóéÜ ôçò ËÝóâïõ êáé ôçò ËÞìíïõ Þôáí ðåñéæÞôçôá áðü ôçí áñ÷áéüôçôá, ìå ôïõò Á÷áéïýò íá ðñïìçèåýïíôáé ôï êñáóß áðü ôç Ëçìíáßá ãç, åíþ ôï êñáóß ôçò ÌÞèõìíáò åèåùñåßôï ôï íÝêôáñ ôùí Ïëýìðéùí Èåþí. Åðßóçò ç Üöèïíç öõóéêÞ ÷ëùñßäá êáé ïé åäáöïêëéìáôïëïãéêÝò óõíèÞêåò åõíüçóáí ôçí áíÜðôõîç ôçò êôçíïôñïößáò. Ïé ôïðéêÝò ñÜôóåò áéãïðñïâÜôùí êáé ç óõóóùñåõìÝíç åìðåéñßá áéþíùí êÜíïõí ôá ôõñïêïìéêÜ ðñïúüíôá ôùí íçóéþí îå÷ùñéóôÜ, êáèþò ÷ñçóéìïðïéïýíôáé ãéá ôçí ðáñáóêåõÞ ðïëëþí öáãçôþí üðùò ïé ôõñüðéôåò, ç ãÝìéóç ãéá ôï ðáó÷áëéíü áñíß êáé ï ôñá÷áíÜò ðïõ öôéÜ÷íåôáé ìå Üöèïíï ãÜëá. ÄåäïìÝíïõ üôé ôá ôñßá íçóéÜ åßíáé ðÜíù óôï äñüìï ðïõ áêïëïõèïýí ôá ìåôáíáóôåõôéêÜ øÜñéá ôçò Ìáýñçò ÈÜëáóóáò, óôá íåñÜ ôïõò ãßíåôáé ç ìåãáëýôåñç óå Ýêôáóç áëéåßá óôç ÷þñá ìáò. ¸íá áðü ôá ÷áñáêôçñéóôéêÜ ðñïúüíôá åßíáé ôá áëßðáóôá, ðïõ ç ìïíáäéêÞ ôïõò ãåýóç ïöåßëåôáé óôçí ðïéüôçôá ôùí øáñéþí ëüãù ôùí êëéìáôïëïãéêþí óõíèçêþí êáé ôïõ ðëáãêôüí ðïõ õðÜñ÷åé óôçí ðåñéï÷Þ, êõñßùò óôïõò êüëðïõò ôçò ÃÝñáò êáé ôçò ÊáëëïíÞò, ðïõ öçìßæïíôáé ãéá ôç óáñäÝëá ôïõò. Ç áíÜãêç ãéá äéáôÞñçóç ôçò ôñïöÞò ôï ÷åéìþíá, ðïõ ïé êáéñéêÝò óõíèÞêåò åßíáé äýóêïëåò, ïäÞãçóå óôï ðÜóôùìá ôùí øáñéþí, ðïõ åõíïÞèçêå éäéáßôåñá áðü ôçí ýðáñîç áëõêþí óôç ËÝóâï. Ïé ðñáêôéêÝò áõôÝò êáèþò êáé ðëÞèïò Üëëùí åïñôþí êáé êïéíùíéêþí åêäçëþóåùí åßíáé ç áðüäåéîç üôé ç êïõæßíá êáé ç äéáôñïöÞ äåí åßíáé Ýíá ìïíïóÞìáíôï öáéíüìåíï, áëëÜ ðåñéëáìâÜíåé óôïé÷åßá ðïëéôéóìïý êáé êáèïñßæåôáé áðü èñçóêåõôéêÝò, öéëïóïöéêÝò, óõìâïëéêÝò êáé ãåíéêüôåñá ðïëéôéóìéêÝò áíôéëÞøåéò ðïõ ìåôáöÝñïíôáé áðü ãåíéÜ óå ãåíéÜ áðü ôï âÜèïò ôùí áéþíùí. Äåí èá ðñÝðåé íá ðáñáëåßøïõìå ôçí éäéáßôåñá Ýíôïíç ðáñïõóßá ôùí Ãõíáéêåßùí Óõíåôáéñéóìþí ôùí íçóéþí, ðåñßðïõ 15, ðáëáéþí êáé íÝùí, ðïõ Ý÷ïõí óçìáíôéêüôáôç ðáñïõóßá êáé ìå ôç äñáóôçñéüôçôÜ ôïõò ü÷é ìüíï áðïôåëïýí ðïëýôéìç åðáããåëìáôéêÞ äéÝîïäï ãéá ôéò ãõíáßêåò, áëëÜ åðéðëÝïí åíéó÷ýïõí ôçí ôáõôüôçôá ôùí íçóéþí, äéáôçñïýí ôçí ðáñÜäïóç êáé áðïôåëïýí ôçí êáëýôåñç ðñïâïëÞ ôçò ãåõóôéêÞò éäéáéôåñüôçôáò êáé ôùí ôïðéêþí ðñïúüíôùí ôùí íçóéþí ôïõ âïñåéïáíáôïëéêïý Áéãáßïõ. Áò ìçí îå÷íÜìå üôé áðü ôçí ÐÝôñá îåêßíçóå ü ðñþôïò Ãõíáéêåßïò óõíåôáéñéóìüò óôçí ÅëëÜäá ôç äåêáåôßá ôïõ '70.

Volcanic soil combined with the local climate, namely warm and dry summers and scarce rainfall, is ideal for viniculture and provides grapes that produce tasty, fruity wines with special aromas and high alcoholic content. Lesbos and Lemnos wines were in great demand in antiquity: Achaeans bought wine from Lemnos, while Mythimna wine was considered to be the nectar of Olympic Gods. The abundance of natural flora and soil and climate conditions favoured the development of stock raising. Local breeds of sheep and goats and the experience accumulated over the centuries make dairy produce from these islands truly special; such produce is used to prepare many dishes, such as cheese pies, filling for the Easter lamb and soup with trahana, pasta made at home with plenty of milk. Given the fact that the three islands are along the migration route of fish of the Black Sea, most fishing activities in the country take place in their water. One of the typical local products is fish preserved in salt, the unique taste of which is attributed to the quality of fish due to the climate conditions and the regional plankton, especially that of the Gulfs of Geras and Kalloni, which are famous for their sardines. The need to preserve food for winter, when weather conditions are difficult, led to preserving fish in salt, which was particularly favoured due to the existence of salt-pans on Lesbos. These practices, as well as numerous festivals and social events prove that cuisine and nutrition are not isolated phenomena, but influenced by civilization and determined by religious, philosophical, symbolic and cultural features that have been handed down from generation to generation over many centuries. We should not omit to mention the particularly active presence of Women’s Cooperatives on the islands; their presence is very important and with their activities they provide valuable employment for women; furthermore, these cooperatives strengthen the identity of the island, preserve tradition and promote, in the best possible way, the unique local flavours and products of the islands of the Northeastern Aegean. Let’s not forget that the first Women’s cooperative was established in Petra as early as the 70’s.

northeastern aegean - waves of f lavour

172

Öýóç êáé ôïðßï óôï… ðéÜôï

173

Âïñåéïáíáôïëéêü Áéãáßï… ðáñáäïóéáêÜ ËÝóâïò

Dodecanese... traditionally

Ôá èáëáóóéíÜ…. êáé ôá øÜñéá

Lesbos

Sea food and fish

ÕðÝñï÷á ìåãÜëá üóôñáêá âãÜæïõí ïé äýï öçìéóìÝíïé êüëðïé

The two renowned gulfs of Lesbos, the smaller Gulf of Gera and

ôçò ËÝóâïõ, ï ìéêñüôåñïò êüëðïò ôçò ÃÝñáò êáé ï ìåãáëýôåñïò ôçò

the larger Gulf of Kalloni, produce lovely big shellfish: sea scallops, clams,

ÊáëëïíÞò: ÷ôÝíéá, ãõáëéóôåñÝò, ìýäéá, êõäþíéá, ðßíåò, öñïýôá ôçò õ-

mussels, cockles, pen shells, fruit from the wonderful sea of the island.

ðÝñï÷çò èÜëáóóáò ôïõ íçóéïý.

A unique and mouth-watering dish is big red mullets with their entrails,

ÌïíáäéêÞò íïóôéìéÜò êáé ðñùôïôõðßáò ôá ãåìéóôÜ ìå ôá åíôüóèéÜ

that are barbequed almost everywhere on the island.

óôç ó÷Üñá.

Ôï íçóß ôçò ËÝóâïõ, óå üñïõò ãáóôñïíïìéêïýò, ôáõôßæåôáé ìå

In culinary terms, the island of Lesbos is synonymous with sea food,

ôá èáëáóóéíÜ, ìå ðéï ÷áñáêôçñéóôéêü áðü üëá ôç óáñäÝëá, êõñßùò

the most typical of which is sardines, but, particularly, served with ouzo

üìùò ìå ôï ïýæï êáé ôïõò ìåæÝäåò ôïõ. Ç éóôïñßá ôïõ ïýæïõ óôïí

and mezedes (titbits). The history of ouzo on this island starts in the

íçóß áõôü áñ÷ßæåé áðü ôá ìÝóá ôïõ 19ïõ áéþíá, êáèþò ôüôå óôï Ðëù-

middle of the 19th century, when the first distillation took place in

Åßíáé Ýíá óêëçñü êõëéíäñéêü ôõñß ðïõ ðáñÜãåôáé áðü ìßîç ðñü-

It is a hard cylindrical cheese produced from a mix of sheep and

ìÜñé îåêßíçóå ç äéáäéêáóßá ôçò ðñþôçò áðüóôáîçò. Ç ðáñÜäïóç

Plomari. Tradition continues up to our days, when many distilleries with

âåéïõ êáé ãßäéíïõ ãÜëáêôïò. ¸÷åé ðéðåñÜôç ãåõóôéêÞ Ýíôáóç, åéäéêÜ ü-

goat milk. It has a peppery flavour, especially when it is "tamed", i.e.

óõíå÷ßæåôáé Ýùò ôéò ìÝñåò ìáò ìå ðïëëÝò ðïôïðïéßåò ðïõ êïõâáëïýí

a long-standing history, tradition and knowledge, produce ouzo using

ôáí åßíáé "äáìáóìÝíï", äçëáäÞ üôáí Ý÷åé ðåñÜóåé ìéá ðåñßïäï óôç

when it has spent a period of time in a glass bowl kept in local olive oil.

ðßóù ôïõò ìéá ìáêñÜ ðïñåßá, ðáñÜäïóç êáé ãíþóç, áðü åðôÜ äéá-

seven different aromatic plants, thus differentiating the distillation of

ãõÜëá ìÝóá óå íôüðéï ëÜäé.

It is a PDO (protected designation of origin) product. Another PDO

öïñåôéêÜ áñùìáôéêÜ öõôÜ ðïõ äéáöïñïðïéïýí ôçí áðüóôáîç ôïõ

Mutilini ouzo from that of the rest of the country and making the island

Åßíáé ðñïúüí Ð.Ï.Ð (Ðñïúüí Ïíïìáóßáò ÐñïÝëåõóçò). Åðßóçò

product is Lesbos kasseri: a mild-flavoured cheese made with sheep

ìõôéëçíéïý ïýæïõ êáèéóôþíôáò ôï íçóß ðáôñßäá ôïõ öçìéóìÝíïõ ðï-

the homeland of the famous aperitif. A decisive role in ouzo produc-

Ð.Ï.Ð ðñïúüí åßíáé ôï Þðéï óå ãåýóç êáóÝñé ÌõôéëÞíçò áðü ðñü-

milk.

ôïý. Êáèïñéóôéêü ñüëï óôçí ðáñáóêåõÞ ôïõ ðáßæåé ôï ãëõêÜíéóï

tion is played by anise (Pimpinela anisum), a small annual plant that

âåéï ãÜëá.

(Pimpinela anisum), Ýíá ìéêñü ìïíïåôÝò öõôü ðïõ åõäïêéìåß óôï íç-

flourishes on the island and constitutes the main ingredient for ouzo.

óß êáé áðïôåëåß ôçí ðñþôç ýëç ôïõ ïýæïõ.

The drink is aggressive and strong and usually accompanies savoury

Ëáäïôýñé

×Ü÷ëåò - ôñá÷áíÜò

Ladotyri (oil cheese)

Hachles - Trahanas (home made pasta)

Åðéèåôéêü êáé äõíáôü ôï ðïôü, óå óõíäõáóìü ìå ôïõò ãåìÜôïõò

mezedes, such as sardines and salted tuna fish 'cooked' in brine, well-

Ç ðáñáãùãÞ ôïõ ôñá÷áíÜ ãßíåôáé áðïêëåéóôéêÜ ìå öñÝóêï ãÜëá

ðéêÜíôéêç Ýíôáóç ìåæÝäåò üðùò ç óáñäÝëá êáé ç ëáêÝñäá "øçìÝíåò"

grilled octopus, throumbes (olives flavoured with savoury), a ripe, sweet

êáé óðáóìÝíï óéôÜñé. Ôï ìßãìá âñÜæåôáé óå ìåãÜëá êáæÜíéá ìÝ÷ñé íá

The mixture is boiled in big cauldrons. After cooling down, hachles

óôï áëÜôé, ôï îåñïøçìÝíï ÷ôáðïäÜêé, ìéá èñïýìðá åëéÜ, ìéá þñéìç

tomato sprinkled with coarse salt, spicy tirosalata (cheese and hot green

÷õëþóåé êáé íá ðÞîåé. Áöïý êñõþóåé, ãßíåôáé ôï ðëÜóéìï ôçò ÷Ü÷ëáò,

(pasta nuggets) are shaped, that look like small balls; they might also be

ãëõêéÜ íôïìÜôá ìå åðéêÜëõøç áðü ÷ïíôñü áëÜôé, ç ðéêÜíôéêç ôõñï-

pepper dip), fried courgette flowers stuffed with cheese, marinated

ðïõ ìïéÜæåé ìå ìéêñÜ êïõðÜêéá, Þ ôïõ ôñéöôïý, ðïõ óôåãíþíåé óå ìÝ-

grated into a smaller pellet-like shape, which is dried in a draughty place

êáõôåñÞ, ôá ôçãáíçôÜ êïëïêõèïëïýëïõäá ãåìéóìÝíá ìå ôõñß, ï ãÜ-

anchovies, small pickled aubergines, fried anchovy balls, fried mussel

ñïò ìå êáôÜëëçëï áåñéóìü, ü÷é áðáñáßôçôá óôïí Þëéï. Ïé ÷Ü÷ëåò

as well as in the sun. Hachles are eaten toasted over an open fire,

âñïò ìáñéíÜôïò, ïé ìéêñÝò ìåëéôæÜíåò ôïõñóß, ïé ãáâñïêåöôÝäåò, ïé

balls, fried potato balls and ladotyri (oil cheese) are some of the "must"

ôñþãïíôáé øçìÝíåò óôç öùôéÜ, ãåìéóôÝò Þ ìÝóá óå óïýðá.

stuffed, or in a soup.

ìõäïêåöôÝäåò, ïé ðáôáôïêåöôÝäåò êáé ôï ëáäïôýñé áðïôåëïýí ìåñé-

dishes to sample during a visit to the island. Åëáéüëáäï

Olive oil

êÜ áðü ôá "ðñÝðåé" ôçò åðßóêåøçò óôï íçóß. ÓáñäÝëåò ÊáëëïíÞò

Kalloni sardines

Trahanas is made exclusively from fresh milk and cracked wheat.

Áóýãêñéôï óå ãåýóç, Üñùìá êáé ìå ôéò êáëýôåñåò äéáôñïöéêÝò é-

It is incomparable in flavour and aroma and has the best nutrition-

äéüôçôåò, ôï åëáéüëáäï ôçò ÌõôéëÞíçò åßíáé Ýíá áëçèéíü äþñï ôçò

al value. Lesbos olive oil is a true gift of the island nature, offered by blessed olive trees growing in the largest and densest olive grove in

Ôï ðéï ÷áñáêôçñéóôéêü øÜñé ôïõ ëåóâéáêïý ôñáðåæéïý, êáé áðá-

The most typical fish of Lesbos cuisine and an indispensable accom-

ëåóâéáêÞò öýóçò, ôïõ åõëïãçìÝíïõ äÝíôñïõ ôçò åëéÜò, óå Ýíáí å-

ñáßôçôïò ìåæÝò ôïõ ïýæïõ, åßíáé ïé óáñäÝëåò ôçò ÊáëëïíÞò. Ðñüêåé-

paniment for ouzo is Kalloni sardines. It is a different species of sardines

ëáéþíá ðïõ åßíáé áðü ôïõò ìåãáëýôåñïõò êáé ðõêíüôåñïõò óôçí Åë-

Greece.

ôáé ãéá Ýíá äéáöïñåôéêü åßäïò ìå êïíôýôåñï óþìá áðü ôéò êïéíÝò

with a shorter body and tastier flesh.

ëÜäá.

Olive trees are grown on mountainous or sub-mountainous regions

óáñäÝëåò êáé ðéï íüóôéìç óÜñêá.

It is common on the island to "cook" sardines in salt for a few hours.

Ïé ðåñéï÷Ýò óôéò ïðïßåò êáëëéåñãåßôáé ç åëéÜ åßíáé ïñåéíÝò Þ ç-

with dry soil, poor in nutrients. This is what gives local olive oil its

Óôï íçóß óõíçèßæïõí íá ôéò 'øÞíïõí' óôï áëÜôé ãéá ìåñéêÝò þñåò. ¸-

Slightly salted like this are enjoyed everywhere on the island, as, for

ìéïñåéíÝò ìå îåñéêÜ, öôù÷Ü óå ïõóßåò åäÜöç. ÁõôÞ ç éäéïìïñößá ôçò

supremacy of taste and rich aromatic constituents. During the Ottoman

ôóé, åëáöñþò áëßðáóôåò, ìðïñåß êáíåßò íá ôéò áðïëáýóåé óå üëá ôá

example, in the renowned ouzo tavernas of island beach resorts, in the

êáëëéÝñãåéáò óå ó÷Ýóç ìå ôçí ðïéêéëßá åßíáé ðïõ ðñïóäßäåé óôï ëå-

occupation, its golden colour gave Lesbos the nickname "the golden

ìÝñç ôïõ íçóéïý, üðùò óôá öçìéóìÝíá ïõæåñß óôéò "ÓêÜëåò" ôïõ íç-

harbours of traditional seaside villages; often they were caught by the

óâéáêü åëáéüëáäï ôçí õðåñï÷Þ óå ãåýóç êáé ôïí åìðëïõôéóìü óå á-

island".

óéïý, äçëáäÞ óôá åðßíåéá ôùí ðáñáäïóéáêþí ÷ùñéþí äßðëá óôç èÜ-

taverna owner himself.

ñùìáôéêÝò ýëåò. Ôï ÷ñõóáöÝíéï ÷ñþìá ôïý Ýäùóå êáé åðß ôïõñêï-

ëáóóá, êáé ðïëëÝò öïñÝò áðü øÜñåìá ôùí ßäéùí ôùí éäéïêôçôþí ôùí

northeastern aegean - waves of f lavour

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

ôïõò ìåãÜëá ìðáñìðïýíéá, ðïõ ó÷åäüí óå üëï ôï íçóß øÞíïíôáé

êñáôßáò ôï ðñïóùíýìéï "ôï ÷ñõóü íçóß".

ïõæåñß.

174

175

Êñáóß

Wine

ture of sheep and goat milk. It is a PDO product that is worth tasting

óìÝíï ùò Ðñïúüí Ïíïìáóßáò ÐñïÝëåõóçò (Ð.Ï.Ð.) êáé áðïôåëåß Ý-

and buying.

Lesbos wine was the most expensive wine in the markets of

÷áßáò ÁèÞíáò, ôçò Ñþìçò êáé ôçò âõæáíôéíÞò Êùíóôáíôéíïýðïëçò êáé

ancient Athens, Rome, and Byzantine Constantinople and the only wine

ôï ìüíï êñáóß óôá ÷áñÝìéá ôùí Ôïýñêùí óïõëôÜíùí. Äõóôõ÷þò, ôï

served in the harems of Ottoman sultans. Unfortunately, ancient Lesbos

Äåí èá ðñÝðåé íá ðáñáëåßøåôå, âÝâáéá, íá äïêéìÜóåôå ôï ìåëß-

cheese that is produced in the summer. It is placed into a wooden

áñ÷áßï ëåóâéáêü êñáóïóôÜöõëï, ðïõ ðáñÞãå ôï åîáßñåôï áõôü

vines that produced this outstanding wine were almost totally

÷ëùñï Þ ìåëßðáóôï, Ýíá öñÝóêï ôõñß ðïõ ðáñáóêåõÜæåôáé ôï êáëï-

crate, in a shady and well-aired place to "set". It is then washed in sea

êñáóß, êáôáóôñÜöçêå ó÷åäüí ïëïó÷åñþò áðü ôç öõëëïîÞñá êáôÜ

destroyed by phylloxera around the middle of the 20th century.

êáßñé. Ôïðïèåôåßôáé óå êáöÜóé, óå óêéåñü êáé áåñéæüìåíï ìÝñïò, ãéá

water and dried well. It is a lovely ouzo mezes and it can be fried to

ôá ìÝóá ôïõ 20ïý áéþíá.

accompany a main dish or grated to mix with pasta.

íá ðñïúüí ðïõ áîßæåé íá ãåõôåßôå êáé íá áãïñÜóåôå.

During the last decade and with great effort, island wineries managed

íá "ôñáâÞîåé". Óôç óõíÝ÷åéá ðëÝíåôáé óôç èÜëáóóá êáé óôåãíþíåôáé

Ôçí ôåëåõôáßá äåêáåôßá, êáé ìåôÜ áðü ìåãÜëç ðñïóðÜèåéá ïé ËÝ-

to produce Methymnian wine, a red wine of unique flavour which ages

êáëÜ. Åßíáé ìåæÝò ãéá ôï ïýæï, ãßíåôáé óáãáíÜêé ãéá íá óõíïäåýóåé ôï

óâéïé ïéíïðáñáãùãïß, êáôÜöåñáí íá ðáñÜãïõí ôïí ìïíáäéêü óå ãåý-

over a long period of time; it has a delicate and noble aroma and a

êõñßùò ãåýìá êáé ôñéììÝíï íïóôéìßæåé ôá æõìáñéêÜ.

óç Ìåèõìíáßï ïßíï, Ýíá åñõèñü êñáóß ðïõ ìáêñÜò ðáëáßùóçò ìå ëå-

splendid light ruby colour. Ôï ìïó÷Üôï ôçò ËÞìíïõ

ðôÜ êáé åõãåíÞ áñþìáôá êáé ìå õðÝñï÷ï áíïé÷ôü ñïõìðéíß ÷ñþìá.

ËÞìíïò êáé óôïí ¢ãéï ÅõóôñÜôéï

Lemnos and Agios Efstratios

One should not omit to taste melichloro or melipasto, a fresh

Lemnos muscat

Ôï ìõóôéêü ãéá ôï ðåñßöçìï êñáóß ôçò ëçìíéÜò ãçò âñßóêåôáé

The secret of the famous Lemnos wine lies in the best possible use

óôçí áîéïðïßçóç, ìå ôïí êáëýôåñï ôñüðï, ôçò ðïéêéëßáò ôïõ ìïó÷Ü-

of the Alexandria Muscat variety. This superb variety produces two

ôïõ ôçò ÁëåîÜíäñåéáò. ÁõôÞ ç õðÝñï÷ç ðïéêéëßá ìÜò äßíåé ôåëéêÜ Ý-

types of white wine: a sweet one and a dry one with an intense fruity

Åýöïñç, ðëïýóéá êáé åõëïãçìÝíç, ç ËÞìíïò åßíáé ãíùóôÞ áðü

Fertile, rich and blessed, Lemnos has been known since antiquity for

íá ëåõêü êñáóß óå äýï åêäï÷Ýò: ôï ãëõêü êáé ôïí îçñü ïßíï, ìå Ý-

aroma (of flowers and citrus fruit). It is a Very Superior Old Pale

ôçí áñ÷áéüôçôá ãéá ôá åîáéñåôéêÜ ðñïúüíôá ôçò. Áðü ôçí åðï÷Þ ôùí

its splendid products. Since the time of the Argonauts, who thousands

íôïíá öñïõôþäåò Üñùìá (ëïõëïõäéþí êáé åóðåñéäïåéäþí). ¸÷åé ÷á-

(V.S.O.P) product internationally acclaimed.

Áñãïíáõôþí, ðïõ ÷éëéÜäåò ÷ñüíéá ðñéí óôáìáôïýóáí óôç ËÞìíï ãéá

of years ago dropped anchor in Lemnos to buy cereals and wine, until

ñáêôçñéóôåß ùò Ðñïúüí Ïíïìáóßáò ÐñïÝëåõóçò ÁíùôÝñáò Ðïéüôç-

íá ðñïìçèåõôïýí óéôçñÜ êáé êñáóß, ìÝ÷ñé êáé óÞìåñá ôï íçóß ôïõ

today the island of Hephaestus provides us ith unique flavours based on

ôáò (Ï.Ð.Á.Ð.) ìå äéåèíåßò äéáêñßóåéò.

Çöáßóôïõ ìÜò ÷áñßæåé ìïíáäéêÝò ãåýóåéò âáóéóìÝíåò óôçí êáëëéÝñ-

the cultivation of vines and cereals.

ãåéá ôçò áìðÝëïõ êáé ôùí óéôçñþí.

The inhabitants of Lemnos are traditionally farmers and stock

×åéñïðïßçôá æõìáñéêÜ

Handmade pasta

Ïé Ëçìíéïß åßíáé ãåùñãïß êáé êôçíïôñüöïé êáôÜ ðáñÜäïóç. Ôï

breeders. Wheat, pulses, grapes, fruit and vegetables, dairy produce,

ÁíáìöéóâÞôçôá ôá ðéï äéáäåäïìÝíá æõìáñéêÜ åßíáé ôá öëïìÜñéá.

The most popular pasta is undoubtedly flomaria. This is a variety of

óéôÜñé, ôá üóðñéá, ôï óôáöýëé, ôá ïðùñïêçðåõôéêÜ, ôá ãáëáêôïêïìé-

pork, kid and lamb meat, chicken, game, fish and sea food are in abun-

Ðñüêåéôáé ãéá ÷åéñïðïßçôá æõìáñéêÜ ìå ãÜëá, áõãÜ, áëåýñé êáé óéìé-

home pasta made with milk, eggs, flour and semolina, usually combined

êÜ, ôï ÷ïéñéíü, ôï êáôóéêßóéï êáé áñíßóéï êñÝáò, ôï êïôüðïõëï, ôï êõ-

dance; on the contrary beef is rare.

ãäÜëé ðïõ óõíäõÜæïíôáé óõíÞèùò ìå êïêêéíéóôü êüêïñá. Ôá óðéôéêÜ

with rooster in red sauce. Homemade pasta has always been a basic

æõìáñéêÜ Þôáí áíÝêáèåí õëéêü âÜóçò ãéá ôï ëçìíéü íïéêïêõñéü. Ôá

ingredient for Lemnos dishes. Flomaria, valanes, psirouk and trahana

pickled vegetables are some of the winter crops, the harvest and prepa-

öëïìÜñéá, ïé âáëÜíåò, ôá øõñïýê êáé ï ôñá÷áíÜò áðïôåëïýóáí ôçí åõ-

(home-made pasta) for soup have always been an easy solution for a

ration of which is closely intertwined with island customs.

êïëüôåñç ëýóç ãéá Ýíá ðñü÷åéñï êáé ãñÞãïñï öáãçôü, êáèþò êáé ôï

quick meal, as well as a handy complement for various tasty meat, poul-

óõìðëÞñùìá êÜèå êáëïý öáãçôïý ìå êñÝáò, ðïõëåñéêü Þ êõíÞãé. Ïé

try or game dishes. Refugees from Asia Minor brought with them new

ðñüóöõãåò Ýöåñáí ìáæß ôïõò êáéíïýñãéá ðñïúüíôá êáé ìåèüäïõò

products and cooking methods, such as couscous, a sort of pasta made

ìáãåéñéêÞò üðùò ôï êïõò-êïõò, æõìáñéêü öôéáãìÝíï áðü óéìéãäÜëé êáé

with semolina and flour from freshly-ground wheat.

íÞãé, ôá øÜñéá êáé ôá èáëáóóéíÜ áöèïíïýí, óå áíôßèåóç ìå ôï ìïó÷áñßóéï êñÝáò, ðïõ óðáíßæåé. Óõêïðáãßäåò, óôáößäåò, óïõóÜìé, ìïýóôïò, êñáóß, ïýæï, ìÝëé, áìýãäáëá, ôïõñóéÜ åßíáé ìåñéêÝò áðü ôéò óïäåéÝò ôïõ ÷åéìþíá, ç óõãêïìéäÞ êáé ç ðáñáóêåõÞ ôùí ïðïßùí óõíäÝåôáé ìå ôá Ýèéìá ôïõ íçóéïý. Ç êïõæßíá ôçò ËÞìíïõ äÝ÷ôçêå óçìáíôéêÞ åðéññïÞ áðü ôïõò ¸ëëçíåò ôçò Áéãýðôïõ êáé ôïõò ÌéêñáóéÜôåò ðñüóöõãåò ðïõ åãêá-

Dried figs, raisins, sesame, grape must, wine, ouzo, honey, almonds,

The cuisine of Lemnos was greatly influenced by the Greeks of Egypt and the refugees from Asia Minor who settled on the island. Agios Efstratios is the small picturesque triangular island located northwest of Lemnos; it is heaven on Earth for fish lovers! They can

northeastern aegean - waves of f lavour

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

áðü ðñüâåéï ãÜëá Þ ìßãìá ðñüâåéï êáé êáôóéêßóéïõ Åßíáé ÷áñáêôçñé-

Ï ëÝóâéïò ïßíïò Þôáí ï áêñéâüôåñïò ïßíïò óôéò áãïñÝò ôçò áñ-

áëåýñé ðïõ Ýðáéñíáí áðü ôï öñåóêáëåóìÝíï óéôÜñé.

really enjoy unique local dishes with splendid fresh fish.

ôáóôÜèçêáí óôï íçóß. Ï Áã. ÅõóôñÜôéïò åßíáé ôï ãñáöéêü ôñéãùíéêü íçóÜêé ðïõ âñßóêåôáé íïôéïäõôéêÜ ôçò ËÞìíïõ, êáé åßíáé ï åðßãåéïò ðáñÜäåéóïò ôùí øáñïöáãÜäùí! Åêåß èá ãåõôåßôå ìïíáäéêÜ ðéÜôá áðü õðÝñï÷á, öñÝóêá øÜñéá. ÃáëáêôïêïìéêÜ

176

Dairy produce

Ôï öçìéóìÝíï ôõñß ÊáëáèÜêé ËÞìíïõ, åßíáé Ýíá ëåõêü, áëìõñü

The famous Kalathaki (little basket) of Lemnos is a salty, white

ôõñß, ç ãåýóç ôïõ ïðïßïõ èõìßæåé åêåßíç ôçò öÝôáò. Ôï üíïìÜ ôïõ

cheese; its flavour is reminiscent of feta cheese. Its name comes from

ðñïÝñ÷åôáé áðü ôï ó÷Þìá ðïõ ðáßñíåé ôï ôõñß êáé ôá óçìÜäéá ðïõ

the shape of the cheese and the marks left on its surface by the little

ðáñáìÝíïõí áðü ôï êáëáèÜêé üðïõ ôïðïèåôåßôáé. ÐáñáóêåõÜæåôáé

basket in which it is placed. Kalathaki is made with sheep milk or a mix-

177

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

Festivals

Ôï êéóêéÝê3 , öåñìÝíï áðü ôçí ÁíáôïëÞ, áðïôåëåß ãéïñôéíü öáãçôü êáé Ý÷åé êáèéåñùèåß íá ìïéñÜæåôáé óôá ðáíçãýñéá, ôá áìõãäáëùôÜ ðñïóöÝñïíôáé óôïõò áññáâþíåò, ï ìðáêëáâÜò óôïõò ãÜìïõò, ôá ãëõêÜ êïõôáëéïý óôéò åðéóêÝøåéò, ôá ëáæáñÜêéá ôï ÓÜââáôï ôïõ ËáæÜñïõ. Ïé êÜèå ëïãÞò ðßôåò, ôõñüðéôåò, êïëïêõèüðéôåò, ÷ïñôüðéôåò, ãáëáôüðéôåò Ý÷ïõí ôçí ôéìçôéêÞ ôïõò ôçí ðåñßïäï ôùí Áðïêñéþí. Ôçí ðáñáìïíÞ ôùí ×ñéóôïõãÝííùí óôç ËÝóâï åôïéìÜæåôáé ôï öáãçôü ôïõ ×ñéóôïý, ðïõ äåí åßíáé Üëëï áðü ôï ÷ïéñéíü ìå ñåâßèéá êáé êñåììýäéá. Óôç ËÞìíï ôçñåßôáé ôï Ýèéìï áðïóïñôÝò. Ðñüêåéôáé ãéá ôï ìáãåßñåìá ÷ïéñéíïý êñÝáôïò ìå ìéá ìïíáäéêÞ óõíôáãÞ ìå óÝëéíï. Ôçí Ðñùôï÷ñïíéÜ, ôï ôñáðÝæé ôçò ËÞìíïõ óôñþíåôáé ìå áöèïíßá öáãçôþí êáé ãëõêþí ðñïïéùíßæïíôáò ôçí áöèïíßá ôùí áãáèþí ãéá üëï ôïí õðüëïéðï ÷ñüíï. Åêôüò, üìùò, áðü ôá öáãçôÜ, ôïðïèåôïýíôáé áðáñáßôçôá óôï ôñáðÝæé êëþíïé åëéÜò, Ýíá ìåãÜëï ñüäé êáé Ýíá ìðïë ãåìÜôï ìÝëé, óýìâïëï åõôõ÷ßáò êáé åõãïíßáò ãéá êÜèå óðéôéêü. Ôçí ðáñáìïíÞ ôçò Ðñùôï÷ñïíéÜò öôéÜ÷íåôáé ç ðëáôóÝíôá (ðéôÜêéá ìå êáñýäé), ç ïðïßá åôïéìÜæåôáé óýìöùíá ìå ôçí ðáñÜäïóç óå Ýíá ìéêñü, ÷áìçëü ôñáðÝæé (óïöñÜò) áðü ôéò ãõíáßêåò ðïõ êÜèïíôáé ãýñù ôïõ óôáõñïðüäé. Ðñùôï÷ñïíéÜôéêá åðßóçò ãëõêÜ åßíáé ïé óáóìÜäåò êáé ï ìðáêëáâÜò.

The kiskiek3 , brought from the East, is a festive dish; it is customarily offered as a treat at religious festivals; marzipan is offered at engagements, baklavas at weddings, fruit preserves during home visits, lazarakia (Lazarus biscuits) on the Saturday before the Holy Week. Each kind of pie, namely cheese pies, pumpkin pies, wild green pies, milk pies, are a particular favourite during the Carnival period. On Christmas Eve on Lesbos, people prepare the plate of Christ, which is pork meat with chick peas and onions. The tradition aposortes is still observed on Lemnos island; it is the cooking of pork meat according to a unique recipe using celery. The traditional New Year's Day meal on Lemnos contains a variety of dishes and desserts, as a symbol of good luck to ensure abundance of goods for the rest of the year. Except for food, however, olive tree branches, a big pomegranate and a bowl of honey are necessarily placed on the table, symbolizing happiness and fertility in every home. On New Year's Eve platsenta (small walnut-filled pies) is baked, which is traditionally prepared on a small, low table (called sofras) by women sitting around it with their legs crossed. Other New Year sweets are sasmades and baklava.

ÃéïñôÞ ÓáñäÝëáò Ç ðñþôç åâäïìÜäá ôïõ Áõãïýóôïõ âñßóêåé ôïõò êáôïßêïõò ôçò ÊáëëïíÞò ËÝóâïõ íá ãéïñôÜæïõí ôï ðéï öçìéóìÝíï ðñïúüí ôïõò. Ôéò çìÝñåò áõôÝò ìðïñåßôå íá áðïëáýóåôå ôéò ðåñßöçìåò óáñäÝëåò ìå ïýæï, ðáñáäïóéáêÞ ìïõóéêÞ êáé ÷ïñïýò.

Sardine Festival The inhabitants of Kalloni on Lesbos celebrate their most famous product during the first week of August. On these days you can enjoy the famous sardines with ouzo, traditional music and dances.

Ôï ðáíçãýñé ôïõ Ôáýñïõ Ôï ðáíçãýñé ìå ôç óöáãÞ åíüò ôáýñïõ óôç ËÝóâï åßíáé áöéåñùìÝíï óôç ìíÞìç ôïõ Áãßïõ ×áñáëÜìðïõò, ãßíåôáé óôçí áñ÷Þ ôçò Üíïéîçò êáé ü÷é ôï ÖåâñïõÜñéï êáé äéáñêåß ôñåéò çìÝñåò. Óôçí áñ÷Þ åôïéìÜæåôáé ôï ðáñáäïóéáêü öáãçôü êåóêÝê, Ýðåéôá åðéëÝãåôáé Ýíá üìïñöï êáé íÝï æþï, ôï ïðïßï óôåöáíþíåôáé êáé ðåñéöÝñåôáé óôá óïêÜêéá ôïõ ÷ùñéïý ìå ôç óõíïäåßá ìïõóéêþí ïñãÜíùí êáé êáâáëÜñçäùí êáé óôç óõíÝ÷åéá üëïé ìáæß êéíïýíôáé ðñïò ôï âïõíü, üðïõ âñßóêåôáé ôï åêêëçóÜêé ôïõ Áãßïõ ×áñáëÜìðïõò. Åêåß, óôï ðñïáýëéï ôïõ íáïý, ôï æþï óöÜæåôáé êáé ìåôÜ ìáãåéñåýåôáé, åíþ ôï ãëÝíôé ìå öáãïðüôé, ìïõóéêÞ êáé ÷ïñïýò êñáôÜ üëç ôç íý÷ôá.

The Bull Festival The festival that involves the slaughtering of a bull in Lesbos is dedicated to the memory of Saint Haralambos; it takes place in the beginning of spring (rather than in February, which is the conventional Church Feast) and lasts three days. First, keshkek, the traditional dish is prepared; then a beautiful young animal is selected, which is wreathed and paraded around the narrow streets of the village accompanied by musicians playing traditional instruments and mule-riders. Finally, they everyone moves towards the mountain, where the little church of Saint Haralambos is situated. There, in the yard of the church, the animal is slaughtered and then cooked, while drinking, eating, music and dance go on throughout the night.

178 3

ÖôéÜ÷íåôáé ìå áëåóìÝíá ñåâßèéá, óéôÜñé êáé ÷ïéñéíü êñÝáò.

Made of ground chick peas, wheat and pork meat.

ÃéïñôÞ Áãñïôïõñéóìïý Ç ÃéïñôÞ Áãñïôïõñéóìïý äéïñãáíþíåôáé êÜèå êáëïêáßñé (1ç Éïõëßïõ ìÝ÷ñé 30 Óåðôåìâñßïõ) óôï Ìïõóåßï ÖõóéêÞò Éóôïñßáò ÁðïëéèùìÝíïõ ÄÜóïõò, óôï Óßãñé ôçò ËÝóâïõ êáé ìå ÷ñçìáôïäüôçóç ôçò Ê.Ð. LEADER. Óôïí åðéóêÝðôç ðáñÝ÷åôáé ç äõíáôüôçôá ãíùñéìßáò, äïêéìÞò áêüìá êáé áãïñÜò ôùí åêëåêôþí ôïðéêþí ðñïúüíôùí ôïõ íçóéïý, üðùò ãëõêÜ êáé ìáñìåëÜäåò, æõìáñéêÜ, åêëåêôü ëáäïôýñé êáé Üëëá ôõñïêïìéêÜ ðñïúüíôá, êñáóß êáé ïýæï, áëßðáóôá, áãíü ëåóâéáêü åëáéüëáäï êáé óáðïýíé. ÐáñÜëëçëá äéïñãáíþíïíôáé åêäçëþóåéò ðáñáäïóéáêÞò ìïõóéêÞò, ÷ïñåõôéêþí êáé èåáôñéêÝò ðáñáóôÜóåéò.

Agrotourism Festival The Agrotourism Festival is organized every summer between July 1st and September 30th at the Museum of Natural History of the Petrified Forest in Sigri, Lesbos, financed by the LEADER Community Initiative. Visitors have the opportunity to get informed about, taste and even buy select local products of the island, such as sweets and jams, pasta, ladotyri and other cheese products, wine and ouzo, salted preserves, pure lesbos olive oil and soap. At the same time events of Greek folk music, dance and drama performances are organised.

Ôá ãëõôþìáôá... Åßíáé ç êáèéåñùìÝíç åôÞóéá ðáñáäïóéáêÞ åêäÞëùóç ðïõ ðñáãìáôïðïéåßôáé óôï äçìïôéêü äéáìÝñéóìá Ìåãáëï÷ùñßïõ ôïõ ÄÞìïõ Ðëùìáñßïõ óôï ðëáßóéï ôçò ïðïßáò ãéïñôÜæåôáé ôï ôÝëïò ôçò åëáéïêïìéäÞò, ìå ôçí áíáâßùóç ðáëéþí åèßìùí.

"Glytomata"...(being saved) It is the traditional annual festival that takes place in the district of Megalohori of the Municipality of Plomari; during this event the end of olive harvesting is celebrated through the revival of old time customs.

ÖåóôéâÜë Ïýæïõ Ðñáãìáôïðïéåßôáé óôï ôÝëïò Éïõëßïõ óôï ÐëùìÜñé, äéáñêåß ìßá åâäïìÜäá êáé ðñïóöÝñïíôáé íôüðéïé ìåæÝäåò êáé äéáöïñåôéêïß ôýðïé ïýæïõ, åíþ äéïñãáíþíïíôáé êáé Üëëåò ðáñÜëëçëåò åêäçëþóåéò üìùò ìïõóéêÜ äñþìåíá êáé ÷ïñåõôéêÝò ðáñáóôÜóåéò.

Ouzo Festival It takes place at the end of July in Plomari; it lasts for a week, during which local mezedes and various types of ouzo are offered, while other satellite events are organized, such as musical activities and dance performances.

ÃéïñôÞ ÊáóôÜíïõ Óôçí ÁãéÜóï ôçò ËÝóâïõ, ôçí ðåñßïäï ôïõ öèéíïðþñïõ, ðñáãìáôïðïéåßôáé êÜèå ÷ñüíï ç ÃéïñôÞ ÊáóôÜíïõ, ç ïðïßá ðåñéëáìâÜíåé ãåõóéãíùóßá ðïéêßëùí ðñïúüíôùí ðïõ Ý÷ïõí ùò âÜóç ôï êÜóôáíï êáé Ýêèåóç Üëëùí áãáèþí áðü îýëï êáóôáíéÜò.

Chestnut Festival The Chestnut Festival takes place every autumn in Ayasos, Lesbos. This festival includes degustation of various products based on chestnuts and an exhibition of goods made of chestnut wood.

ÃïõñïõíïðÜæáñï Óôéò 21 ÌáÀïõ, çìÝñá åïñôáóìïý ôïõ Áãßïõ Êùíóôáíôßíïõ, óôïí ïéêéóìü Ñùìáíïý ôçò ËÞìíïõ áíáâéþíåé ç ðáñáäïóéáêÞ áãïñáðùëçóßá ÷ïßñùí, ôï "ãïõñïõíïðÜæáñï", üðùò ãßíåôáé åäþ êáé áéþíåò. Ïé åêäçëþóåéò êáé ôá äñþìåíá åßíáé ðüëïò Ýëîçò ãéá ÷éëéÜäåò åðéóêÝðôåò ôéò äýï çìÝñåò ôçò ãéïñôÞò, ç ïðïßá áíáâßùóå áðü ôçí Ê.Ð. LEADER+.

Swine bazaar On May 21st, on the name day of St. Constantine, the traditional sale and purchase of swine ("swine bazaar") is revived in Romanos hamlet of Lemnos. Events and activities attract thousands of visitors during the two days of the feast, which was revived through the Community Incentive LEADER+.

¸êèåóç ÁããåéïðëáóôéêÞò ôïõ ÌáíôáìÜäïõ Áðïôõðþìáôá ôïõ Ýíäïîïõ ðáñåëèüíôïò ôïõ íçóéïý ùò åíüò áðü ôá óðïõäáéüôåñá êÝíôñá áããåéïðëáóôéêÞò óþæïíôáé óôéò ìÝñåò ìáò óôéò âéïôå÷íßåò áããåéïðëáóôéêÞò, ôá ãíùóôÜ "ôóïõêáëÜäéêá" Þ "êïõìáñÜäéêá", ðïõ âñßóêïíôáé êõñßùò óôï ÌáíôáìÜäï, óôçí ÁãéÜóï êáé óôç ÌõôéëÞíç, óôá ðëåßóôá åêèåôÞñéá ìå Ýñãá áðü ðçëü ðïõ åßíáé äéÜóðáñôá óå üëï ôï íçóß, êáé óôçí ðåñßöçìç ÐáëëåóâéáêÞ ¸êèåóç ÊåñáìéêÞò ðïõ äéåîÜãåôáé êÜèå ÷ñüíï óôï éóôïñéêü ðáëéü åëáéïôñéâåßï (áíáêáéíéóìÝíï ùò ìíçìåßï âéïìç÷áíéêÞò éóôïñßáò) ôïõ ÷ùñéïý ÌáíôáìÜäï. Ç Ýêèåóç áõôÞ (áðü ôï ôåëåõôáßï Óáââáôïêýñéáêï ôïõ Éïõëßïõ ìÝ÷ñé ôï ôÝëïò Áõãïýóôïõ) óõãêåíôñþíåé êáëëéôÝ÷íåò ôçò áããåéïðëáóôéêÞò áðü ôï íçóß áëëÜ êáé áðü ôá áðÝíáíôé ðáñÜëéá ôçò ÌéêñÜò Áóßáò.

Pottery Exhibition of Mantamados Pottery workshops, known as "tsoukaladika" or "koumaradika", which still survive today, echo of the island's brilliant past, as an important pottery centre. They are mainly located in Mantamado, Ayiasos and Mytilini. Numerous ceramic product are also displayed at pottery exhibition premises scattered throughout the island and at the renowned Pan-Lesbian Pottery Exhibition that takes place annually at the old olive mill facilities of Mantamados, that has been refurbished and now operates as a Museum of Industrial History. Pottery artists from the island but also from Asia Minor shores across the sea participate in this exhibition that takes place from the last weekend of July to the end of August.

northeastern aegean - waves of f lavour

Ïé ãéïñôÝò

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ïé ãåýóåéò - the f lavours Êïëïêõèüðéôá ËÞìíïò ÐáñáäïóéáêÞ óôñéöôÞ ðßôá ôçò ËÞìíïõ ìå êüêêéíï êïëïêýèé, óôáößäåò êáé êáíÝëá, ôõëéãìÝíç óå ôóïõñåêÜêéá.

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

ÅêôÝëåóç Áðü ôï ðñïçãïýìåíï âñÜäõ êáèáñßæåôå ôï êïëïêýèé, ôï ôñßâåôå êáé ôï âÜæåôå, óêåðáóìÝíï ìå Ýíá ðéÜôï, óôï øõãåßï. Ôçí Üëëç ìÝñá, áíáêáôåýåôå ôï êïëïêýèé, ôçí êáíÝëá, ôéò óôáößäåò êáé ôç æÜ÷áñç êáé ôõëßãåôå ôçí ðßôá ìå öýëëï ðïõ ðáñáóêåõÜæåôáé ùò åîÞò: Áíáêáôåýåôå üëá ôá õëéêÜ ôïõ öýëëïõ, ôá æõìþíåôå ðÜñá ðïëý êáëÜ êáé ôá ÷ùñßæåôå óå ìðáëßôóåò, 1 ãéá êÜèå öýëëï. ÓêåðÜæåôå ôá öýëëá ìå ìåìâñÜíç êáé ôá áíïßãåôå Ýíá - Ýíá ìå ôç âïÞèåéá ôïõ êïñí-öëÜïõñ. Ôïðïèåôåßôå ãÝìéóç óôçí Üêñç ôïõ öýëëïõ êáé ôï ôõëßãåôå óáí Ýíá ìáêñý ìðáóôïýíé. Êüâåôå ôï öýëëï óôï óçìåßï ðïõ èÝëåôå, óôñéöïãõñßæåôå åëáöñÜ ôï ìðáóôïýíé êáé óôç óõíÝ÷åéá ôï ôõëßãåôå óáëéãêÜñé ìïíü Þ äéðëü. Ôïðïèåôåßôå ôá ôóïõñåêÜêéá óå êáëÜ ëáäùìÝíï êáé ðñïèåñìáóìÝíï ôáøß. ¼ôáí ôï ôáøß ãåìßóåé, êáßôå ôï ëÜäé Þ ôï ÷ñçóéìïðïéåßôå ùìü êáé ðåñé÷ýíåôå êÜèå ôóïõñåêÜêé ìå 1 êïõôáëéÜ, ü÷é êáëÜ ãåìÜôç. ØÞíåôå ôçí ðßôá óôïõò 180-200 âáèìïýò ãéá 20-30 ëåðôÜ. Ìüëéò îåöïõñíßóåôå ôçí ðßôá, ðåôÜôå ôï åðéðëÝïí ëÜäé êáé ôç âãÜæåôå áðü ôï ôáøß.

áðü ôï âéâëßï ôçò "ÓõíôáãÝò ËçìíéáêÞò Êïõæßíáò" ôçò Ïõñáíßáò ÂáãéÜêïõ

ÕëéêÜ ãéá ôç ãÝìéóç 2 êéëÜ (áêáèÜñéóôï) êïëïêýèé êüêêéíï ½ ðïôÞñé óôáößäåò Þ êáé ðåñéóóüôåñåò, ìáýñåò Þ ìéêñÝò îáíèÝò 1 êïõôáëéÜ ðåñßðïõ êáíÝëá 1 êïõôáëéÜ åëáéüëáäï ãé êÜèå ôóïõñåêÜêé êáé ãéá ôï Üëåéììá ôùí ôáøéþí 4 êïõôáëéÝò ðåñßðïõ æÜ÷áñç ÕëéêÜ ãéá ôï öýëëï 1 êéëü áëåýñé (ìéóü óôáñÝíéï - ìéóü Üóðñï) 1 ðïôçñÜêé åëáéüëáäï ÁëÜôé Íåñü üóï ÷ñåéáóôåß Êïñí-öëÜïõñ ãéá ôï Üíïéãìá ôùí öýëëùí

Pumpkin pie Lemnos Traditional 'twisted' pie from Lemnos with pumpkin, raisins and cinnamon, wrapped in small brioches. The night before peel and clean the pumpkin, grate it and place it in the refrigerator covered with a plate. On the day, mix the grated pumpkin with the cinnamon, the raisins/sultanas and the sugar and wrap the pie in fyllo pastry, which is prepared as follows: Mix all the fyllo ingredients, knead them very well together and divide the dough into small balls, one for each fyllo sheet. Cover the sheets with 'wrap' and roll them out, one by one, sprinkling with corn flour, as necessary. Place a small amount of filling at one end of each fyllo sheet and roll it into a long stick. Cut the stick as you wish and coil it into a single or double spiral. Place the brioches on a well-oiled and pre-heated baking tray. When the tray is full, heat the oil (or use it raw), and pour approx. 1 Tablespoon over each brioche. Bake the pie 'coils' at 180-200°C for 20-30 minutes. When out of the oven, pour out excess oil and remove the 'coils' from the baking tray.

Ingredients For the filling 2 kilos pumpkin (whole) ½ glass (or more) raisins or sultanas approx. 1 Tablespoon cinnamon 1 Tablespoon olive oil for each small brioche and for smearing the baking trays approx. 4 Teaspoons sugar for the fyllo pastry

180 (from the book "Recipes of Lemnos Cuisine" by Uranya Vagiakou.)

1 kilo flour (half wholemeal flour - half white flour) 1 small glass of olive oil Salt Water, as much as necessary Corn flour for rolling the fyllo pastry

Øáñß óôï öïýñíï ìå íôïìÜôá ËÞìíïò ÅêôÝëåóç Óå Ýíá âáèý ôáøß ñß÷íåôå ôï åëáéüëáäï, ôçí íôïìÜôá, ôá êñåììýäéá, ôç ñßãáíç êáé ôï ìáúíôáíü. Ìáãåéñåýåôå ôç óÜëôóá ãéá 20 ëåðôÜ ðåñßðïõ óôïõò 150 âáèìïýò, ìÝ÷ñé íá äÝóåé. ¼ôáí åßíáé Ýôïéìç, ôïðïèåôåßôå ôï øÜñé óôï ôáøß êáé öñïíôßæåôå íá ôï óêåðÜóåôå ìå áñêåôÞ ðïóüôçôá óÜëôóáò. ÐñïóèÝôåôå ëßãï áêüìá åëáéüëáäï, ôï óêüñäï, ôï áëÜôé, ôï ðéðÝñé êáé øÞíåôå ãéá 40 ëåðôÜ óôïõò

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

200 âáèìïýò. Óåñâßñåôå ôï øÜñé æåóôü ìå ôç óÜëôóá ôïõ.

ÕëéêÜ (ãéá 6 Üôïìá) 2 êéëÜ øÜñé (óõíáãñßäá, êÝöáëïò Þ óÜñðá) 4-5 íôïìÜôåò ðïëôïðïéçìÝíåò 3-4 êñåììýäéá øéëïêïììÝíá 1 ìáôóÜêé ìáúíôáíü øéëïêïììÝíï 1 öëéôæ. ôóáã. åëáéüëáäï 1 óêåëßäá óêüñäï ðïëôïðïéçìÝíç 1 êïõô. ãëõê. ñßãáíç áëÜôé ðéðÝñé

Fish cooked in the oven with tomato Lemnos In a deep baking tray mix the olive oil, the tomatoes, the onions, the oregano and the parsley. Cook the sauce for about 20 minutes at 150ïC, until it sets. When it is ready, place the fish in the tray and make sure that it is covered with sufficient sauce. Add some more olive oil, the garlic, the salt, the pepper and bake for 40 minutes at 200ïC. The fish is served warm, with its juices.

Ingredients (serves 6 persons) 2 kg fish (seabream, mullet or salema) 4-5 tomatoes, pulped 3-4 onions, finely chopped 1 small bunch of parsley 1 cup olive oil 1 garlic clove, crushed 1 teaspoon oregano Salt Pepper

182

ÊåöôÝäåò ìå ïýæï êáé êýìéíï

ÓïõãÜíéá êñåììõäïíôïëìÜäåò ËÝóâïò ÅêôÝëåóç Êáèáñßæåôå ôá êñåììýäéá êáé ôá æåìáôÜôå óå áëáôéóìÝíï íåñü ðïõ âñÜæåé. Ôá áöÞíåôå íá êñõþóïõí êáé ôá áíïßãåôå óôç ìÝóç ÷áñÜæïíôáò áðáëÜ ìå êïöôåñü ìá÷áßñé. ÊñáôÜôå ôá 3-4 åîùôåñéêÜ öýëëá. Øéëïêüâåôå ôá öýëëá áðü åëáéüëáäï. ÓâÞíåôå ìå ôï êüêêéíï êñáóß, ðñïóèÝôïíôáò ôç ìéóÞ øéëïêïììÝíç íôïìÜôá, áëÜôé, ðéðÝñé, äÜöíç êáé ëßãï óêüñäï, ìáæß ìå ëßãï íåñü. ¼ôáí ï

6-8 ìåãÜëá, ìáêñüóôåíá êñåììýäéá

ÕëéêÜ (ãéá 4-5 Üôïìá) 1 êéëü êéìÜ âïäéíü Þ ìïó÷áñßóéï

500 ãñ. êéìÜ ìïó÷áñßóéï

2 ìåãÜëá êñåììýäéá ðïëôïðïéçìÝíá

½ öëéôæ. ôóáã. åëáéüëáäï

6 ÷ïíôñÝò öÝôåò øùìß (ìüíï ôçí

½ öëéôæ. ôóáã. êüêêéíï êñáóß 2-3 óêåëßäåò óêüñäï øéëïêïììÝíåò 2-3 íôïìÜôåò øéëïêïììÝíåò êáé

øß÷á ìïõóêåìÝíç óå íåñü êáé óôñáããéóìÝíç) 4 áõãÜ

îåöëïõäéóìÝíåò

1 êïõô. ãëõê. ñßãáíç

3-4 êïõô. óïõð. åëáéüëáäï ãéá áðü

1 êïõô. ãëõê. êýìéíï

êéìÜò øçèåß êáé áðïññïöÞóåé ôá õãñÜ ôïõ, ãåìßæåôå ìå áõôüí ôá êñåììýäéá êáé

ðÜíù

3 êïõô. óïõð. ïýæï

ôá ôïðïèåôåßôå óå Ýíá ðõñßìá÷ï óêåýïò ôï Ýíá êïíôÜ óôï Üëëï.

ÁëÜôé

3-4 êïõô. óïõð. áëåýñé ìáëáêü

Óôç óõíÝ÷åéá ñß÷íåôå ëßãï åëáéüëáäï êáé ôçí õðüëïéðç íôïìÜôá êáé ôá âÜæåôå

ÐéðÝñé

ÁëÜôé

óå ìÝôñéï öïýñíï íá øçèïýí ìÝ÷ñé íá ìåëþóïõí.

ÄÜöíç

ÐéðÝñé

ËÝóâïò ÅêôÝëåóç Æõìþíåôå êáëÜ óå ìéá ëåêÜíç ôïí êéìÜ ìå ôï êñåììýäé, ôï øùìß, ôá áõãÜ, ôá ìðá÷áñéêÜ, ôï áëÜôé êáé ôï ïýæï. ÁöÞíåôå ôï ìßãìá óôï øõãåßï ãéá 1-2 þñåò íá óößîåé êáé íá åíùèïýí ïé ãåýóåéò ìåôáîý ôïõò. ÐëÜèåôå ôïí êéìÜ óå êåöôÝäåò, ôïõò áëåõñþíåôå åëáöñþò áðÝîù, ôïõò ôçãáíßæåôå óå Üöèïíï êáõôü åëáéüëáäï êáé ôïõò ôïðïèåôåßôå óå ÷áñôß êïõæßíáò ãéá íá óôñáããßîïõí ôï ëÜäé ôïõò.

åëáéüëáäï ãéá ôï ôçãÜíéóìá

Sougania- onion dolmades Lesbos Peal the onions and blanche them in boiling salt water. Leave them to dry and open them in half by cutting them with a sharp knife. Keep the 3-4 outer layers. Finely chop the layers from the heart of the onion and saut? in olive oil along with the minced meat. Add the red wine, half of the finely chopped tomatoes, salt, pepper, bay leaves, a little bit of garlic, and a small quantity of water. When the minced meat is cooked and its juices reduced, stuff the onions with it and place them in a heat resistant pot, one next to the other. Then sprinkle some olive oil and the rest of the tomato place them in the oven and cook in medium-heat until they are 'caramelised'.

Ingredients (serves 6 persons) 6-8 large, oblong onions 500 gr. beef minced ½ cup olive oil ½ cup red wine 2-3 garlic cloves, finely chopped 2-3 tomatoes, peeled and finely chopped 3-4 Tablespoons olive oil for topping Salt Pepper Bay leaves

Ingredients (serves 4-5 people) 1 kg of beef minced 2 large onions pulped 6 thick bread slices (minus the crust, soaked in water and strained) 4 eggs 1 teaspoon oregano 1 teaspoon cumin

Fried meatballs with ouzo and cumin

northeastern aegean - waves of f lavour

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

ôï êåíôñéêü êñåììýäé ðïõ áöáéñÝóáôå êáé ôá ôóéãáñßæåôå ìå ôïí êéìÜ, óôï

ÕëéêÜ (ãéá 6 Üôïìá)

Lesbos In a large bowl knead well the minced meat with the onion, bread, eggs, spices, salt and ouzo. Let the mixture rest in the refrigerator for 1-2 hours so that it is firm and the flavours mix. Shape the minced meat into meat balls, roll them slightly in flour, fry them in ample hot olive oil and let them drain on kitchen paper.

3 Tablespoons ouzo 3-4 Tablespoons soft flour Salt Pepper

184

Olive oil for frying

185

ÍôïìÜôåò ãåìéóôåò ìå ÷ôáðüäé ËÝóâïò ÅêôÝëåóç Êáèáñßæåôå, ðëÝíåôå êáé âñÜæåôå ôï ÷ôáðüäé ìå ëßãï íåñü êáé îßäé. Áöïý êñõþóåé, ôï øéëïêüâåôå. ÐëÝíåôå ôéò íôïìÜôåò êáé ôéò áíïßãåôå áöáéñþíôáò ôï åóùôåñéêü ôïõò (üðùò áêñéâþò êÜíåôå óôá ãåìéóôÜ). Ôçí øß÷á ôçò íôïìÜôáò ðïõ Ý÷åôå áöáéñÝóåé ôçí êñáôÜôå óôçí Üêñç.

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

Óå ìéá êáôóáñüëá ñß÷íåôå ôï ìéóü åëáéüëáäï êáé óïôÜñåôå ôï øéëïêïììÝíï êñåììýäé, ãéá 3-4 ëåðôÜ, êáé ðñïóèÝôåôå ôï ÷ôáðüäé. Áíáêáôåýåôå ãéá 5 ëåðôÜ êáé Ýðåéôá ñß÷íåôå ôçí øß÷á ôçò íôïìÜôáò, ôçí ïðïßá Ý÷åôå øéëïêüøåé, ôï ìáúíôáíü, ôï áëÜôé, ôï ðéðÝñé êáé ôï ñýæé Þ ôï ðëéãïýñé. ÁöÞíåôå íá âñÜóåé óå ÷áìçëÞ öùôéÜ ãéá 15 ëåðôÜ ðåñßðïõ ìÝ÷ñé íá áðïññïöçèïýí üëá ôá õãñÜ. Áëáôïðéðåñþíåôå êáé ðñïóèÝôåôå ëßãç æÜ÷áñç óôï åóùôåñéêü ôùí íôïìáôþí êáé ãåìßæåôå ìå ôç ãÝìéóç ðïõ Ý÷åôå åôïéìÜóåé. Êëåßíåôå ôéò íôïìÜôåò ìå ôá êáðÜêéá ôïõò êáé ôéò ôïðïèåôåßôå ìå ôç óåéñÜ ó' Ýíá ôáøß. Áñáéþíåôå ôïí íôïìáôïðåëôÝ ìå ëßãï íåñü, ðñïóèÝôåôå ôï õðüëïéðï åëáéüëáäï êáé áíáêáôåýåôå. Ðåñé÷ýíåôå ìå áõôü ôéò íôïìÜôåò, ðáóðáëßæåôå áðü ðÜíù ìå ôñéììÝíï ðáîéìÜäé êáé øÞíåôå óôï öïýñíï óôïõò 170 âáèìïýò ãéá 35 ëåðôÜ ðåñßðïõ.

ÕëéêÜ (ãéá 6 Üôïìá) 8 ìÝôñéåò íôïìÜôåò ãéá ãÝìéóìá 600 ãñ. ÷ôáðüäé øéëïêïììÝíï 3 ìåãÜëá êñåììýäéá øéëïêïììÝíá 2 êïõô. óïõð. ìáúíôáíü 200 ãñ. ñýæé Þ ðëéãïýñé 3 êïõô. óïõð. ôñéììÝíï ðáîéìÜäé 1 öëéôæ. ôóáã. åëáéüëáäï 1 êïõô. óïõð. íôïìáôïðåëôÝ ÁëÜôé ÐéðÝñé 1 êïõô. ãëõê. æÜ÷áñç 1 êïõô. óïõð. îßäé

Tomatoes stuffed with octopus Lesbos Clean, wash and boil the octopus in some water and vinegar. After it cools down, chop it finely. Wash the tomatoes, open them by slicing the top of and scoop out their flesh (exactly as you do for stuffed tomatoes). Keep the tomato flesh. Pour half of the olive oil in a cooking pot and saut? the finely chopped onion for 3-4 minutes; add the octopus. Stir for 5 minutes and then add the finely chopped tomato flesh, the parsley, the salt and pepper and the rice or bulgur wheat. Let it simmer for about 15 minutes until all liquid evaporates. Sprinkle the inside of the 'emptied' tomatoes with salt, pepper and some sugar and stuff them with the filling. Put their 'lids' (the slice you cut off) onto the tomatoes and arrange them in a baking tray. Dilute the tomato paste in water, add the remaining olive oil and mix. Pour the mixture over the tomatoes, sprinkle with rusk crumbs and bake at 170°C for approx. 35 minutes.

Ingredients (serves 6 persons) 8 medium-sized tomatoes for stuffing 600 gr. octopus, finely chopped 3 onions, finely chopped 2 Tablespoons parsley 200 gr. rice or bulgur wheat 3 Tablespoons rusk crumbs 1 cup olive oil 1 Tablespoon tomato paste Salt Pepper 1 teaspoon sugar

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1 teaspoon vinegar

ÊïëïêõèïêåöôÝäåò ËÝóâïò Óå ìéá ëåêÜíç ñß÷íåôå ôï óôñáããéóìÝíï êïëïêýèé êáé üëá ôá ðáñáðÜíù õëéêÜ, ôá áíáêáôåýåôå êáé äïõëåýåôå ìå Ýíá ðéñïýíé ôï ìåßãìá, ìÝ÷ñé íá ðÜñåôå Ýíá áñáéü ÷õëü. Æåóôáßíåôå ôï åëáéüëáäï êáé ìå ôç âïÞèåéá åíüò êïõôáëéïý ñß÷íåôå ìéêñÝò ðïóüôçôåò áðü ôï ìåßãìá óôï êáõôü åëáéüëáäï. Ôçãáíßæåôå êáé áðü ôéò äõï ðëåõñÝò, ìÝ÷ñé öïõóêþóïõí êáé íá ñïäßóïõí. Ôïðïèåôåßôå ôïõò êïëïêõèïêåöôÝäåò óå áðïññïöçôéêü ÷áñôß êïõæßíáò íá óôñáããßóïõí ôï ëÜäé ôïõò êáé óåñâßñåôå.

ÕëéêÜ: ( ãéá 6-8 Üôïìá) 1 êéëü êïëïêõèÜêéá (øéëïôñéììÝíá êáé êáëÜ óôñáããéóìÝíá) 500 ãñ. öÝôá óêëçñÞ êïììÝíç óå êõâÜêéá 2 ìÝôñéåò íôïìÜôåò êïììÝíåò óå êõâÜêéá 2 êïõô. óïõð. ìáúíôáíü øéëïêïììÝíï 2 êïõô. óïõð. äõüóìï 1 ìåãÜëï êñåììýäé øéëïêïììÝíï 1 áõãü 1 êïõô. óïõð. ìðÝéêéí ðÜïõíôåñ 1-2 öëéôæ. ôóáã. áëåýñé 2 êïõô óïõð. åëáéüëáäï ÁëÜôé ÐéðÝñé Åëáéüëáäï ãéá ôï ôçãÜíéóìá

ÕëéêÜ (ãéá 10 -15 Üôïìá)

ËÝóâïò

5 êéëÜ êõäþíéá

ÅêôÝëåóç

2 êéëÜ æÜ÷áñç

Êáèáñßæåôå ôá êõäþíéá áðü ôç öëïýäá ôïõò, ôá êüâåôå óôç ìÝóç, áöáéñåßôå

1 ëßôñï êüêêéíï êñáóß 1 ðïôÞñé ôïõ êñáóéïý êïíéÜê 2-3 îýëá êáíÝëáò Ãáñßöáëá ×õìü áðü 2 ëåìüíéá

ôïõò óðüñïõò êáé ôá ñß÷íåôå óå êñýï íåñü ìÝóá óôï ïðïßï Ý÷åôå óößîåé ôá äýï ëåìüíéá. Ðñïèåñìáßíåôå ôï öïýñíï óôïõò 200 âáèìïýò. ÂÜæåôå ôá êõäþíéá óôñáããéóìÝíá óå Ýíá ðõñÝî. Óå êÜèå Ýíá áðü áõôÜ êáñöþíåôå Ýíá ãáñÝöáëï. Ðáóðáëßæåôå ìå ôç æÜ÷áñç êáé ñß÷íåôå ôá îýëá êáíÝëáò. Ðåñé÷ýíåôå ôá êõäþíéá ìå ôï êñáóß êáé ôï êïíéÜê êáé óêåðÜæåôå ìå Ýíá áëïõìéíü÷áñôï. ØÞíåôå óôïõò 180 âáèìïýò ãéá 60 ðåñßðïõ ëåðôÜ. Áöáéñåßôå ôï áëïõìéíü÷áñôï êáé áöÞíåôå ôá êõäþíéá íá ñïäßóïõí ãéá 10 ðåñßðïõ ëåðôÜ. Óåñâßñåôå ôá êõäþíéá ðåñé÷õìÝíá ìå ôç óÜëôóá ôïõò.

Baked quinces Ingredients: (serves 10 -15 persons)

Lesbos

northeastern aegean - waves of f lavour

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

ÅêôÝëåóç

Êõäþíéá óôï öïýñíï

Peel the quinces, cut them in half, remove their seeds and soak them in cold 5 kg quinces 2 kg sugar 1 litre red wine 1 wine glass of brandy 2-3 small cinnamon sticks Cloves the juice of 2 lemons

water with the lemon juice. Pre-heat the oven at 200ïC. Strain the quinces and place them in a heat-resistant baking dish. Stick a clove into each quince piece. Sprinkle with sugar and the cinnamon sticks. Pour the wine and the brandy over the quinces and cover them with aluminum foil. Bake at 1800ïC for about 60 minutes. Remove the aluminum foil and let the quinces brown for approx. 10 minutes. Serve the quinces in their juices.

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189

Ãáëáôüðéôá

¢óðñï êïëïêýèé ãëõêü ËÞìíïò ÅêôÝëåóç Êáèáñßæåôå ôï êïëïêýèé áðü ôç öëïýäá êáé ôïõò óðüñïõò êáé ôï êüâåôå óå ôåôñÜãùíá êïììÜôéá (2x2 åê.) Þ ìå ôï åéäéêü åñãáëåßï ôï âãÜæåôå óå ó÷Þìá óðåßñáò. ÅôïéìÜæåôå ôï áóâåóôüíåñï, ñß÷íïíôáò óå ìßá ìåãÜëç ëåêÜíç ôï Ýíá

1 êéëü êïëïêýèé Üóðñï 4-5 öëéôæ. ôóáã. áóâåóôüíåñï (1 ðïôÞñé áóâÝóôç, 14 ðïôÞñéá íåñü, ãéá íá äéáëýóåôå ôïí áóâÝóôç) ½ êïõô. ãëõê. îéíü

äéáëýóåé ï áóâÝóôçòo áöÞíåôå ëßãï íá êáôáóôáëÜîåé ï áóâÝóôçò óôïí ðÜôï

Ãéá ôï óéñüðé

ôçò ëåêÜíçò êáé óôñáããßæåôå ôï íåñü êáé ôï ôïðïèåôåßôå óå ìéá Üëëç ëåêÜíç.

1 êéëü æÜ÷áñç

Ñß÷íåôå ôá êïììÜôéá ôïõ êïëïêõèéïý óôï áóâåóôüíåñï êáé ôá áöÞíåôå åêåß ãéá ôïõëÜ÷éóôïí 2 þñåò. ÌåôÜ, ôá ðëÝíåôå ðïëý êáëÜ êáé ôá óôñáããßæåôå.

ÕëéêÜ (ãéá 20 ðåñßðïõ êïììÜôéá) 2 ëßôñá ãÜëá öñÝóêï 640 ãñ. áëåýñé

ËÞìíïò ÅêôÝëåóç Óå ìéá ëåêÜíç áíáêáôåýåôå ôï ãÜëá, ôç æÜ÷áñç êáé Ýðåéôá ôï áëåýñé,

4 êïõô. ãëõê. ìðÝéêéí-ðÜïõíôåñ

ðñïóèÝôåôå ôá áõãÜ, áöïý ðñþôá ôá Ý÷åôå ÷ôõðÞóåé êáëÜ, ôï ìðÝéêéí ðÜïõíôåñ

7 áõãÜ ïëüêëçñá

êáé ôï âïýôõñï, êáé áíáêáôåýåôå üëá ôá õëéêÜ ìÝ÷ñé íá ðÜñåôå Ýíá ïìïéïãåíÝò

2 ½ öëéôæ. ôóáã. æÜ÷áñç 2 êïõô. óïõð. öñÝóêï âïýôõñï óå

ìßãìá. Ôïðïèåôåßôå ôï ìßãìá óå ìÝôñéï ôáøß. Ôï øÞíåôå óôï öïýñíï óôïõò 180 âáèìïýò ãéá 30 ðåñßðïõ ëåðôÜ ìÝ÷ñé íá ñïäßóåé áðü ðÜíù.

èåñìïêñáóßá äùìáôßïõ

600 ml íåñü

ÅôïéìÜæåôå óå ìéá êáôóáñüëá óéñüðé âñÜæïíôáò ôç æÜ÷áñç ìå ôï íåñü. Ìüëéò äÝóåé, ðñïóèÝôåôå ôá êïììÜôéá ôïõ êïëïêõèéïý íá ðÜñïõí 2-3 âñÜóåéò. Ôá áöÞíåôå ãéá Ýíá 24ùñï êáé ìåôÜ ôá îáíáâñÜæåôå óôï óéñüðé ðñïóèÝôïíôáò ôï îéíü ìÝ÷ñé íá "äÝóåé" ðïëý êáëÜ. ÊáôåâÜæåôå áðü ôç öùôéÜ, ôá áöÞíåôå íá êñõþóïõí êáé öõëÜôå óå âÜæá.

Marrow preserve Lemnos Peel the marrow and remove the seeds; cut it into small square pieces (2x2 cm) or shape it into spirals using a special utensil. Prepare the whitewash/lime water by pouring the glass of whitewash and the 14 glasses of water into a large bowl and stirring it very well until diluted; let it settle at the bottom of the bowl, strain the water and put it into another bowl. Place the marrow pieces in the whitewash/lime water and leave them for at least 2 hours. Then rinse them thoroughly and strain them. Prepare the syrup in a pot by boiling the sugar in the water. When it sets, add the marrow pieces and boil them for a while. Let them rest for 24 hours and then bring the syrup to the boil again, after adding the citrate until it sets prop-

Galatopita Ingredients (for 2-3 jars) 1 kgr marrow 4-5 cups whitewash/lime water (1 glass of whitewash/lime, 14 glasses of water to dilute it in) ½ teaspoon citrate For the syrup

Ingredients (for approx. 20 pieces) 2 litres of fresh milk 640 gr. flour 4 teaspoons baking powder 7 eggs (whole) 2 ½ cups of sugar

(milk pie)

Lemnos

northeastern aegean - waves of f lavour

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

ðïôÞñé áóâÝóôç ìå ôá 14 ðïôÞñéá íåñü êáé áíáêáôåýåôå ðïëý êáëÜ ìÝ÷ñé íá

ÕëéêÜ (ãéá 2- 3 âÜæá)

In a large bowl mix the milk with the sugar and then add the flour, the eggs you have beaten well, the baking powder and the butter; stir all ingredients into a smooth mixture. Pour the mixture into a medium-sized baking tray and place in the oven. Bake at 180°C for approx. 30 minutes until the top turns golden brown.

2 Tablespoons fresh butter in room temperature

1 kgr sugar 600 ml water

erly. Take the preserve off the heat, let it cool and keep it in jars.

190

191

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Gastronomic Glossary

ËÝóâïò

Lesbos

Áëìõñü Áëìõñü óôç ËÝóâï ëÝãåôáé êÜèå ðáóôü øÜñé (óáñäÝëá, êïëéüò, ëáêÝñäá) ðïõ óõíïäåýåé ôï ïýæï êáé óåñâßñåôáé óå ìéêñü ðéáôÜêé ìå ëßãï åëáéüëáäï êáé êñåììýäéá êïììÝíá óå ñïäÝëåò.

Almyro (salty dish) "Almyro", on Lesbos, is the name given to any fish preserved in salt (sardine, mackerel, tuna); it accompanies ouzo and it is served in a small dish with a little olive oil and raw onions rings.

Âáóéëüðéôá ÁãéÜóïõ Åßäïò âáóéëüðéôáò ðïõ ãßíåôáé ìå äåêÜäåò öýëëá áðü æýìç, áíÜìåóá óôá üðïéá óôñþíåôáé ãÝìéóç áðü ôõñéÜ, øéëïôñéììÝíá ìðá÷áñéêÜ, êáíÝëá, ìïó÷ïêÜñõäï, ìðá÷Üñé, ðéðåñüñéæá, ìáñáèüóðïñï. Èá ôç âñåßôå üëï ôïí ÷ñüíï óôçí ÁãéÜóï íá ðïõëéÝôáé ìå ôï êéëü ùò ãëýêéóìá.

Vassilopita Ayiassou (new year's pie of Ayiassos) A kind of New Year's pie made with dozens fyllo pastry sheets; they are layered with a filling made with cheeses, finely ground spices, cinnamon, nutmeg, allspice, ginger, and fennel seeds. One can find it all year round in Ayiassos; it is sold by the kilo as a type of sweet.

ÂñÜóìá ¸íá óéñüðé (óáí ðåôéìÝæé) ðïõ ãßíåôáé áðü ìáýñá ãéíùìÝíá óýêá.

Vrasma A syrup, like grape juice preserve, made with black ripe figs.

ÃêéïõæëåìÝäåò ¸íá åßäïò ìéêñÞò ðßôáò ðïõ ôçãáíßæåôáé óå Üöèïíï åëáéüëáäï, êáé óõíáíôéÝôáé óå ãëõêéÜ êáé áëìõñÞ åêäï÷Þ (ìõæÞèñá îåñÞ, êáíÝëá, æÜ÷áñç - êïëïêõèÜêéá ôñéììÝíá, ðéðåñéÜ, äõüóìï, êåöáëïôýñé).

Giuzlemedes A kind of small pie fried in ample olive oil; there are sweet and savoury variations such as dry mizithra cheese, cinnamon, sugar - grated courgettes, pepper, spearmint, kefalotyri cheese.

ÊáúíÜñ ¸íá éäéüìïñöï ìáôæïýíé ðïõ óåñâßñåôáé æåóôü óáí ôóÜé óôçí ÁãéÜóï. Ç óýíèåóÞ ôïõ êñáôéÝôáé ìÜëëïí ìõóôéêÞ áëëÜ åêôüò áðü ôá âüôáíá óßãïõñá ðåñéÝ÷åé êáíÝëá êáé óáëÝðé.

Kaynar A strange tea-like concoction served hot in Ayassos. Its composition is kept secret, but, except for herbs, it contains cinnamon and salep (type of orchid tubers).

ÊåóêÝê Þ ÊéóêÝôò(é) Öáãçôü ôùí ðáíçãõñéþí ðïõ öôéÜ÷íåôáé ìå áëåóìÝíá ñåâßèéá, óéôÜñé êáé ÷ïéñéíü êñÝáò.

Keshkek or kishkech(é) Festive dish, made with ground chick peas, wheat and pork meat.

ËáæáñÜêéá ÌéêñÜ áíèñùðüìïñöá øùìÜêéá, ãåìéóôÜ ìå Ýíá ìßãìá óôáößäáò êáé ìõñùäéêþí. ÖôéÜ÷íïíôáé ôï ÓÜââáôï ôïõ ËáæÜñïõ.

Lazarakia Small human-shaped sweet bread rolls, stuffed with a mixture of raisins and spices. They are baked on the Saturday before Holy Week (St. Lazarus' Day).

Ëïõëïýäéá Ëïõëïýäéá áðü Üíèç êïëïêõèéþí ðïõ ãåìßæïíôáé ìå Ýíá ìåßãìá áðü ôõñß êáé ìõñùäéêÜ.

Louloudia (flowers) Courgette flowers stuffed with a mixture of cheese and spices.

Ìéóïêáëßêé Ðáëéü ìðïõêÜëé ãéá ôï ïýæï, ðïõ ðåñéåß÷å ðïóüôçôá ßóç ìå ìéóÞ ïêÜ (640 ãñáììÜñéá).

Misokaliki Old ouzo bottle, which contained a quantity equal to half an oka (640 grams).

Ìðáêëáâïý Þ ìðáêëáâÜò ¸íá êáôÜëåõêïò ìðáêëáâÜò ðïõ öôéÜ÷íåôáé áðïêëåéóôéêÜ ìå øéëïôñéììÝíá áóðñéóìÝíá áìýãäáëá.

Baklavu or baklavas White baklava made exclusively with finely ground blanched almonds.

Ìõæçèñï÷áëâÜò ÓðåóéáëéôÝ ôçò ðåñéï÷Þò ôïõ Ìüëõâïõ ðïõ öôéÜ÷íåôáé ìå öñÝóêï ôõñß êáé óéñüðé.

Myzithrohalvas A speciality of the Molyvos region, made with fresh cheese and syrup.

ÐëáíôóÝíôá Ãëõêü ìå âÜóç ìéá æýìç øçìÝíç óå ëåðôü öýëëï óôï öïýñíï. ÓéñïðéÜæåôáé áöïý âãåé áðü ôï öïýñíï êáé óåñâßñåôáé êñýï. ÊáìéÜ öïñÜ ðáóðáëßæåôáé ìå êáñýäéá, êáíÝëá êáé óïõóÜìé. ÓïõãÜíéá ¸íá åßäïò íôïëìÜ ðïõ ãßíåôáé áðïêëåéóôéêÜ áðü êñåììýäéá (ìáêñüóôåíá).

Platsenta Sweet made with thin fyllo pastry. Syrup is added after it has been removed from the oven; it is served cold. Sometimes it is sprinkled with walnuts, cinnamon and sesame. Sougania A kind of dolmas made exclusively with (oblong) onions.

ÓïõìÜäá æåóôÞ Áðü ôá ëßãá ìÝñç ôçò ÅëëÜäïò ðïõ ç óïõìÜäá ðßíåôáé æåóôÞ ìå ëßãç êáíÝëá.

Soumada zesti (hot almond-based drink) One of the few places in Greece, wher soumada is served hot sprinkled with cinnamon.

ÓõêïðáóôÝëï Íüóôéìï êáé ìáëáêü ðáóôÝëé, èõìßæåé ëßãï ôï ðáóôïêýäùíï êáé öôéÜ÷íåôáé ìå áëåóìÝíá óýêá.

Sykopastelo Tasty and soft sesame pastelli (bar), reminiscent of pastokydono (quince jelly) made with ground figs.

Ôïõëïýìé Áóêüò áðü äÝñìá êáôóßêáò Þ ðñïâÜôïõ. ÌÝóá óå áõôü ùñßìáæå Ýíá ëåõêü ðéêÜíôéêï ôõñß, ôï öçìéóìÝíï ôïõëïõìïôýñé.

Touloumi Goat or sheep skin "bag". A white spicy cheese was fermented in it, the renowned touloumotyri.

ËÞìíïò - Áãßïò ÅõóôñÜôéïò

Lemnos - Agios Efstratios

ÂáëÜíåò ×åéñïðïßçôá ìáêáñüíéá, óðåóéáëéôÝ ôçò ËÞìíïõ.

Valanes Home made pasta, a specialty of Lemnos.

ÂáíæåëéêÜ ÌéêñÜ ãëõêßóìáôá ìå âÜóç ôá áìýãäáëá êáé Ýíá ëåõêü ãëÜóï. ÏõóéáóôéêÜ åßíáé Ýíá åßäïò "öïíôÜí" ôï ïðïßï ëÝíå üôé êÝñáóáí ôï ÂåíéæÝëï üôáí åðéóêÝöèçêå ôï íçóß.

Vánzelika Little sweets made with almonds and white icing. They are a type of small treat that was allegedly served to Eleftherios Venizelos, a famous Greek politician, when he visited the island.

ÊáôìåñéÜ Åßäïò ôçãáíçôÞò ðßôáò öôéáãìÝíçò áðü Ýíá áðëü æõìÜñé. Ôç óõíáíôÜìå ðïëý óõ÷íÜ áêüìá êáé óÞìåñá óôï ÁúâÜëé, ôïí ÔóåóìÝ êáé ôç Ìáñìáñßäá. Óåñâßñåôáé ìå ôõñß Þ ìå ðåôéìÝæé.

Katmeréá A kind of fried pie made with simple dough. It is very common even today in Ayvali, Tsesme and Marmaris. It is served with cheese and preserved grape juice.

Êïõñêïýôá Åßíáé Ýíá åßäïò ãëõêßóìáôïò ðïõ ìïéÜæåé ðïëý ìå ôï ñõæüãáëï áëëÜ öôéÜ÷íåôáé ìå øéëïêïììÝíï óéôÜñé (ðëéãïýñé) áíôß ìå ñýæé.

Êïurkouta Type of sweet similar to rice pudding but made with cracked wheat (bulgur) instead of rice.

Ëáæáñïýäéá Áíèñùðüìïñöá ìéêñÜ øùìÜéá, ãåìéóôÜ ìå îåñÜ óýêá. ÖôéÜ÷íïíôáé ôï ÓÜââáôï ôïõ ËáæÜñïõ.

Lazaroudia Small human-shaped sweet bread rolls, filled with a mixture of dried figs. They are baked on the Satruday before Holy Week (St. Lazarus' Day).

Ëïõëïýäéá Åßäïò ãëõêïý ðïõ ìïéÜæåé ðïëý ìå ôéò åïñôáóôéêÝò "äßðëåò" êáé ôï óåñâßñïõí ìå ìÝëé êáé øéëïôñéììÝíá áìýãäáëá.

Louloudia (flowers) A kind of sweet that resembles "diples" offered at special occasions; it is served with honey and finely ground almonds

Ìáíôß ¸íá åßäïò ðßôáò ìå êéìÜ êáé ôñá÷áíÜ, ìéá óõíôáãÞ óáöþò åðçñåáóìÝíç áðü ôéò äéáôñïöéêÝò óõíÞèåéåò ôïõ Åëëçíéóìïý ôçò ÌéêñÜò Áóßáò ðïõ Ýöôáóå óôï íçóß ôï 1921-1922.

Mandi Type of minced meat and trahana pie; a recipe clearly influenced by the dietary habits of Asia Minor Greeks who settled on the island in 1921-1922.

ÓáìóÜäåò Ãëýêéóìá ôçò Ðñùôï÷ñïíéÜò ðïõ ìïéÜæåé ðïëý ìå ìðáêëáâÜ ôõëéãìÝíï óå ñïëü. Åßíáé ãåìéóôü ìå áìýãäáëá.

Trahano Trahanas (home made pasta) made with full-fat sheep milk, semolina or cracked wheat.

Ôñá÷áíü Ôñá÷áíÜò ðïõ öôéÜ÷íåôáé ìå ïëüðá÷ï ðñüâåéï ãÜëá, óéìéãäÜëé Þ óðáóìÝíï óéôÜñé.

Flomaria A type of small home-made pasta made with milk, eggs, flour and semolina. After they are dried, they are eaten as pasta accompanying meat or game.

ÖëïìÜñéá ¸íá åßäïò ìéêñïý æõìáñéêïý ðïõ æõìþíåôáé ìå ãÜëá, áõãÜ, áëåýñé êáé óéìéãäÜëé. Áöïý óôåãíþóïõí ôñþãïíôáé ùò æõìáñéêü, óõíäõáóìÝíá ìå êñÝáò êáé êõíÞãé.

Feloudia A simple sweet made with slices of sweet pumpkin sprinkled with sugar, cinnamon, raisins and some olive oil and baked in the oven.

Öåëïýäéá ¸íá ëéôü ãëõêü ðïõ ãßíåôáé ìå öÝôåò áðü ãëõêïêïëïêýèá ðïõ øÞíïíôáé óôï öïýñíï ðáóðáëéóìÝíåò ìå æÜ÷áñç, êáíÝëá, óôáößäåò êáé ëßãï åëáéüëáäï.

Samsades New Year's sweet similar to baklava; it is made with rolled fyllo pastry stuffed with almonds.

Øõñïýê Ãéíüôáí ìå âÜóç ôï áëåýñé. ¸ñé÷íáí óôï áëåýñé æåóôü íåñü êáé ó÷çìáôßæïíôáí ìéêñÜ âïëÜñéá ðïõ óôç óõíÝ÷åéá ôá Ýñé÷íáí óå êáôóáñüëá ìå íåñü, ôá Ýâñáæáí êáé Ýöôéá÷íáí óïýðåò.

Psirouk (dumplings) They used to be made with flour. Hot water was poured onto the flour to make small lumps (volaria), which were then thrown into a pot of hot water and made soup.

northeastern aegean - waves of f lavour

âïñåéïáíáôïëéêïý áéãáßïõ - êýìáôá ãåýóåùí

Ãáóôñïíïìéêü ëåîéêü

193

Óõíïøßæïíôáò…

ÐÝñáí áðü ôçí ðñïóðÜèåéÜ ìáò, ìÝóá áðü ôï "êýìáôá ãåýóåùí", íá êáôáãñÜøïõìå, íá äéáóþóïõìå êáé, êõñßùò, íá áíáâéþóïõìå ðáíÜñ÷áéåò óõíÞèåéåò ðïõ óõíïäåýïõí ôïí "ðïëéôéóìü ôçò êáèçìåñéíüôçôáò" ôùí íçóéùôéêþí íïéêïêõñéþí êáé êïéíùíéþí, óôü÷ïò êáé åðéèõìßá ìáò Þôáí ç ðáñáäïóéáêÞ íçóéùôéêÞ ãáóôñïíïìßá íá ëåéôïõñãÞóåé óáí ü÷çìá ãéá ìéá äéáöïñåôéêÞ ôïõñéóôéêÞ áíÜðôõîç… óáí Ýíá ðëïéÜñéï ðïõ ðÝöôïíôáò óôç èÜëáóóá

ôïõ ôïõñéóìïý èá ðñïêáëÝóåé

êõìáôéóìïýò ãíþóåùí êáé áéóèÞóåùí. Ôï âéâëßï áõôü åðé÷åéñåß íá ôáîéäÝøåé ôïí áíáãíþóôç óå ôáëáéðùñçìÝíùí, Üëëïôå ëüãù ôçò áíåîÝëåãêôçò ôïõñéóôéêÞò áíÜðôõîçò, Üëëïôå ëüãù ôçò åãêáôÜëåéøçò ðïõ óõíåðÜãåôáé ï áðïìáêñõóìÝíïò ÷áñáêôÞñáò ðïëëþí áðü áõôÜ. Äýï ðôõ÷Ýò ôïõ ßäéïõ íïìßóìáôïò ðïõ åãêõìïíïýí ôïí êßíäõíï áêüìá êáé ôçò áðþëåéáò ôçò ôáõôüôçôÜò ôïõò. Ïé ãåýóåéò, ðåñéóóüôåñï ßóùò áðü êáèåôß Üëëï, ðáñáìÝíïõí ó÷åäüí áíáëëïßùôåò óôï ÷ñüíï, êïõâáëþíôáò ìÝóá ôïõò ôç

Island Tour - Waves of flavour

êýìáôá ãåýóåùí

áíåîåñåýíçôåò ãùíéÝò íçóéþí öçìéóìÝíùí, óõ÷íÜ üìùò

öõóéïãíùìßá ôùí åëëçíéêþí íçóéþí. Äåí èá ìðïñïýóáí óõíåðþò, ðáñÜ íá áðïôåëÝóïõí ôï ìÝóï, óôçí ðñïóðÜèåéá ôïõ Äéêôýïõ "ÍÞóùí Ðåñßðëïõò" ãéá ôçí Þðéá ôïõñéóôéêÞ êáé åíäïãåíÞ ôïðéêÞ áíÜðôõîç ðïõ åðéäéþêåôáé ìÝóá áðü ôçí Ê.Ð. LEADER+.

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References - sources

Âéâëßá

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197

¸êäïóç: Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäïò «ÍÞóùí Ðåñßðëïõò» ÅðéìÝëåéá Ýêäïóçò: ÁíáðôõîéáêÞ Çñáêëåßïõ - ÄÞìçôñá ÊáìðÝëç ÅÔ.Á.Ì. Á.Å.- ×ñõóïýëá Ìáõñüêùóôá Ó÷åäéáóìüò ¸êäïóçò: Åêäüóåéò ÓåëÝíá Ãéþñãçò Í. ÐåôñÜêçò Äçìéïõñãéêü: ¢ííá ÐáðáäÜêç

Êåßìåíá: ÅÔ.Á.Ì. Á.Å.- Ãåùñãßá ÓùðáóÞ & ×ñõóïýëá Ìáõñüêùóôá Ìõñóßíç ËáìðñÜêç

ÓõëëïãÞ óôïé÷åßùí: ÅÔ.Á.Ì. Á.Å.- Ãåùñãßá ÓùðáóÞ & ×ñõóïýëá Ìáõñüêùóôá Ìáñßíá ÑÜäïâéôò

Öùôïãñáößåò: Ìõñóßíç ËáìðñÜêç, Âáóßëçò ÉùÜííïõ, ¸öç Ðáñïýôóá, ÊáøÜëçò Ãéþñãïò, ÐåôñÜêçò Ãéþñãïò Öùôïãñáößá åîùöýëëïõ: Êáôåñßíá Âáóéëåßïõ ÌåôÜöñáóç: Äéåñìçíåõôéêü ìåôáöñáóôéêü êÝíôñï ÔæÝíçò ÊáíôáñôæÞ Ëïýóôá ÅðéìÝëåéá óõíôáãþí: Ìõñóßíç ËáìðñÜêç ÖéëïëïãéêÞ ÅðéìÝëåéá: Ôáóïýëá Ìáñêïìé÷åëÜêç Õðåýèõíïò Äéüñèùóçò: ÁíáðôõîéáêÞ Çñáêëåßïõ - ÄÞìçôñá ÊáìðÝëç ISBN Ïé óõíôáãÝò ðïõ ðáñïõóéÜæïíôáé óôï ðáñüí Ýíôõðï áðïôåëïýí ðñïôÜóåéò âáóéóìÝíåò óå ãáóôñïíïìéêÝò óõíÞèåéåò êáé ðáñáäüóåéò ôùí åëëçíéêþí íçóéþí ðïõ óõììåôÝ÷ïõí óôçí ðåñéï÷Þ ðáñÝìâáóçò ôïõ ðñïãñÜììáôïò ÊïéíïôéêÞò Ðñùôïâïõëßáò Leader+ êáé åéäéêÜ óôï Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäïò "ÍÞóùí Ðåñßðëïõò". Åðéóçìáßíåôáé ùóôüóï üôé áíôßóôïé÷ï ãáóôñïíïìéêü ðëïýôï äéáèÝôïõí êáé ôá õðüëïéðá åëëçíéêÜ íçóéÜ ðïõ äåí óõììåôåß÷áí óôï Ýñãï.