Κύματα Γεύσεων / waves of flavour

9

waves of flavour

Ïäçãïß óå áõôÞ ôç ðñïóðÜèåéá åßíáé ôá ðïëéôéóôéêÜ óôïé÷åßá ôùííçóéþí, ï öõóéêüò ðëïýôïò êáé ôï áíèñþðéíï äõíáìéêü ôïõò. Óôü÷ïòåßíáé ç áåéöüñïò áîéïðïßçóç ôùí ôïðéêþí ðüñùí êáé ç äéáöïñïðïßç-óç ôçò êáèéåñùìÝíçò åéêüíáò ôïõñéóôéêÞò áíÜðôõîçò ôùí ÅëëçíéêþíÍçóéþí: áðü ôçí ðáãêïóìéïðïéçìÝíç ïìïéïìïñößá ôïõ ìáæéêïý ôïõ-ñéóìïý, óôïí ôïõñéóìü ìå ôáõôüôçôá Þ äéáöïñåôéêÜ áðü ôçí -Ýùòôþñá êáêþò åííïïýìåíç- áíÜðôõîç ôïõ ôïõñéóìïý, óôïí ôïõñéóìü ôçòáíÜðôõîçò.

Ïé âáóéêÝò äñÜóåéò ôïõ Äéêôýïõ áöïñïýí óôç ìåôáöïñÜ êáëþíðñáêôéêþí áíÜðôõîçò, óôç äéêôýùóç ìåôáîý öïñÝùí êáé åðåíäõôþíôùí ðåñéï÷þí ðïõ óõììåôÝ÷ïõí, êáèþò êáé óôçí ðïéïôéêÞ êáé óôï÷åõ-ìÝíç ðñïâïëÞ ôïõ ðïëéôéóôéêïý êáé öõóéêïý ðëïýôïõ ôùí íçóéùôéêþíðåñéï÷þí. Ïé ðáñáðÜíù äñÜóåéò åðéêåíôñþíïíôáé êõñßùò óôïí ôïìÝáôçò áîéïðïßçóçò ôçò éäéáßôåñçò ðïëéôéóôéêÞò êëçñïíïìéÜò ôùí íçóéþíóå üëåò ôéò åêöÜíóåéò ôçò, óôçí ïñãÜíùóç ôïõñéóìïý åéäéêþí åíäéáöå-ñüíôùí êáé óôç äéêôýùóç ðáñáãüíôùí êáé öïñÝùí óçìáíôéêþí ðáñá-ãùãéêþí êëÜäùí ôùí íçóéþí ìå áðþôåñï óôü÷ï ôçí áíÜäåéîç ìßáò é-ó÷õñÞò íçóéùôéêÞò ôáõôüôçôáò.

Ç ðáñïýóá Ýêäïóç áðïôåëåß ìÝñïò ìßáò óåéñÜò ëåõêùìÜôùí êáéïäçãþí åíéáßáò ðñïâïëÞò ôùí íçóéùôéêþí ðåñéï÷þí ôïõ äéêôýïõ, ðïõðåñéëáìâÜíåé ôïí åíáëëáêôéêü ôïõñéóôéêü ïäçãü "ÍÞóùí Ðåñß-ðëïõò…ÅíáëëáêôéêÜ", ôï öùôïãñáöéêü ëåýêùìá ìå ôïõñéóôéêÜ áîéïèÝ-áôá "ÓôåñéÝò Èáëáóóéíþí", ôï ëåýêùìá ãáóôñïíïìßáò "Êýìáôá Ãåýóå-ùí", ôï öùôïãñáöéêü ëåýêùìá ìå ôçí áñ÷éôåêôïíéêÞ ôùí íçóéþí "Áñ÷é-ôåêôïíéêÞ ôïõ Öùôüò" êáé ìßá Ýêäïóç Üñèñùí êáé åéóçãÞóåùí "Âéþóé-ìùí…ÍÞóùí Ðåñßðëïõò: ÉäÝåò êáé óêÝøåéò ãéá ôï ìÝëëïí ôçò íçóéùôé-êÞò ÅëëÜäïò"

Ôï åí ëüãù ó÷Ýäéï, óõíïëéêïý êüóôïõò ðåñßðïõ 1,5 åê. åõñþ, ï-ëïêëçñþíåôáé óôéò 30/06/2009 áëëÜ ìå ôçí åðéêåßìåíç óõíÝ÷éóç ôïõóôçí íÝá ðñïãñáììáôéêÞ ðåñßïäï, ôï äßêôõï "ÍÞóùí Ðåñßðëïõò" öé-ëïäïîåß íá áðïôåëÝóåé ìßá ìüíéìç äïìÞ ìå åíåñãÞ äñÜóç ðñïò ôçíïõóéáóôéêÞ áíôéìåôþðéóç ôùí ðñïâëçìÜôùí ôùí íçóéùôéêþí ðåñéï÷þí,ðñïôåßíïíôáò äñÜóåéò êáé ðïëéôéêÝò ðïõ èá óôï÷åýïõí óôçí Üñóç ôçòáðïìüíùóçò ôùí íçóéþí êáé óôç âåëôßùóç ôçò áíáðôõîéáêÞò ôïõòðïñåßáò.

ÔÝëïò, ôï Äßêôõï "ÍÞóùí Ðåñßðëïõò" åðéèõìåß íá åõ÷áñéóôÞóåéèåñìÜ üëïõò üóïõò óôÞñéîáí êáé óõíÝâáëáí óå áõôÞí ôçí ðñïóðÜ-èåéá, éäéáéôÝñùò ôá óôåëÝ÷ç ôùí Áíáðôõîéáêþí åôáéñéþí ðïõ åñãÜóôç-êáí ìå æÞëï, ôéò óõããñáöéêÝò êáé öùôïãñáöéêÝò ïìÜäåò ôùí åêäüóå-ùí ðïõ áíôáðïêñßèçêáí ìå óõíÝðåéá, ôïõò ôïðéêïýò Þ êëáäéêïýò öï-ñåßò áëëÜ êáé ôéò õðçñåóßåò ôïõ Õðïõñãåßïõ ÁãñïôéêÞò ÁíÜðôõîçò ðïõóõíåñãÜóôçêáí áñìïíéêÜ, êáé íá ìåôáöÝñåé ôç äÝóìåõóç ôïõ ãéá ìßá å-îßóïõ äçìéïõñãéêÞ ðáñïõóßá ôçí åðüìåíç ðñïãñáììáôéêÞ ðåñßïäï.

Leaders in this effort are the cultural features of the islands, theirnatural wealth and their human potential. The aim is sustainableexploitation of local resources and changing the established touristdevelopment profile of Greek Islands from the globalised homogeneityof mass tourism to tourism with an identity or from the – so far mis-used term of – development of tourism to that of tourism of develop-ment.

The basic actions of the Network concern the transfer of gooddevelopmental practices, networking among agencies and investors ofparticipating territories, as well as quality targeted branding of the cul-tural and natural wealth of insular areas. These actions mainly focus onexploiting the particular cultural heritage of the islands in all its aspects,organizing special interest tourism and networking of all island stake-holders and important productive sectors, ultimately aiming at highlight-ing a strong insular identity.

This publication is part of a series of books for unified branding ofthe insular territories of the network; they include an alternative touristguide titled “Nisson Periplous … Enallactica” (Alternative Island Touring),a photographic album featuring outstanding tourism sites titled “SteriesThalassinon” (Seafarers’ Lands), a gastronomy album titled “KymataGefseon” (Flavour Waves), a photographic album on the architecture ofthe islands titled “Architectoniki tou fotos” (The Architecture of Light)and a collection of articles and lectures titled “Viossimon… NissonPeriplous: Idees kai skepseis gia to mellon tis nissiotikis Ellados”(Sustainable Island Cruising: Thoughts and Ideas about the Future ofInsular Greece).

This project, of a total cost of around 1.5 million Euros, is to becompleted on June 30, 2009; however, with its planned continuationinto the new programming period, the network “Nisson Periplous”aspires at becoming a permanent structure active in the sector of sub-stantially resolving insular territory problems, through putting forwardactions and policies aiming at putting an end to insular isolation and atimproving the islands’ developmental course.

Finally, the Network “Nisson Periplous” would like to warmly thankall those who have supported and contributed towards this effort and,in particular, the executives of the Development Agencies who haveworked enthusiastically, the authoring and photographing teams of thevarious publications for their reliable response, local and sector agen-cies, as well as the Ministry of Rural Development & Food and its vari-ous departments for their smooth cooperation; furthermore, theNetwork would like to declare its commitment to an equally creativepresence in the next programming period.

8

Êýìá

ôá ã

åýóå

ùí

Óýìöùíá ìå ôéò êáôåõèõíôÞñéåò ãñáììÝò ôçò ÅõñùðáúêÞò Åðéôñï-ðÞò áëëÜ êáé ôùí âáóéêþí åðéäéþîåùí ôçò ÊïéíïôéêÞò ÐñùôïâïõëßáòLeader, ïé ïðïßåò óõíïøßæïõí ôïõò óôü÷ïõò ôïõò óôçí âåëôßùóç ôçòðïéüôçôáò æùÞò ôùí êáôïßêùí ôçò õðáßèñïõ, ôüóï ç óõíïëéêÞ ðñï-óÝããéóç ôùí ôïðéêþí áíáðôõîéáêþí ðñïãñáììÜôùí êáèþò êáé ôùí åðé-ìÝñïõò ó÷åäßùí óõíåñãáóßáò, Ý÷ïõí ó÷åäéáóôåß óôï íá óõíåéóöÝñïõíóôï ìÝôñï ðïõ ôïõò áíáëïãåß, óôïí ðáñáðÜíù óôü÷ï. Óõíåðþò, Ý÷ïõíáíáðôõ÷èåß óôçí ëïãéêÞ ôçò áåéöüñïõ áíÜðôõîçò ôùí ðåñéï÷þí ðá-ñÝìâáóçò ïýôùò þóôå íá êáôáóôïýí ïé ðåñéï÷Ýò áõôÝò åëêõóôéêÝò ãéáôç æùÞ êáé ôçí åñãáóßá ôùí êáôïßêùí ôïõò, áëëÜ êáé ãéá ôïõò åéóåñ÷ü-ìåíïõò åðéóêÝðôåò.

Óôéò ìÝñåò ìáò, ïé óõìðñÜîåéò óå üëá ôá åðßðåäá Ý÷ïõí áíáäåé-÷èåß ùò êåíôñéêÞ óõíéóôþóá äñÜóçò, êáèþò åíéó÷ýïõí ôï âáèìü å-îùóôñÝöåéáò ôùí êïéíùíéþí, åíèáññýíïõí ôçí áíÜðôõîç êáéíïôüìùíðñïóåããßóåùí -ìÝóù ôçò áíôáëëáãÞò éäåþí êáé âÝëôéóôùí ðñáêôéêþí-êáé óõìâÜëëïõí óôçí êïéíùíéêÞ óõíï÷Þ êáé óôç âåëôßùóç ôçò áíôáãù-íéóôéêüôçôáò.

Óå áõôü ôï ðëáßóéï, Ýíäåêá ÏìÜäåò ÔïðéêÞò ÄñÜóçò Íçóéùôé-êþí Ðåñéï÷þí ôçò ÅëëÜäáò êáé óõãêåêñéìÝíá áðü ôá Éüíéá, ôçí ÊñÞ-ôç, ôéò ÊõêëÜäåò, ôá ÄùäåêÜíçóá êáé ôï Âüñåéï-Áíáôïëéêü Áéãáßï, á-íôéëáìâáíüìåíåò ôçí ðñïóôéèÝìåíç áîßá êáé ôá ðïëëáðëáóéáóôéêÜ ïöÝ-ëç ôùí äéáôïðéêþí óõíåñãáóéþí, äçìéïýñãçóáí ôï 2007 ôï Äßêôõï Á-íáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäáò "ÍÞóùí Ðåñßðëïõò", óôïðëáßóéï ôïõ ¢îïíá 2 ãéá ôçí ÄéáðåñéöåñåéáêÞ Óõíåñãáóßá ôçò Êïéíï-ôéêÞò Ðñùôïâïõëßáò Leader+.

Ïé Óõíåñãáæüìåíïé Öïñåßò ôïõ Äéêôýïõ åßíáé ç ÁíáðôõîéáêÞ Çñá-êëåßïõ (ÓõíôïíéóôÞò Åôáßñïò), ç ÁíáðôõîéáêÞ Ëáóéèßïõ, ï ÏñãáíéóìüòÁíÜðôõîçò ÄõôéêÞò ÊñÞôçò, ï Á.Ê.Ï.Ì.Ì.-Øçëïñåßôçò, ç Åôáéñåßá Ôï-ðéêÞò ÁíÜðôõîçò ËÝóâïõ, ç ÁíáðôõîéáêÞ Åôáéñåßá ËÞìíïõ, ç Áíáðôõ-îéáêÞ ÄùäåêáíÞóïõ, ç ÁíáðôõîéáêÞ Åôáéñåßá ÊõêëÜäùí, ç Óõíåôáéñé-óôéêÞ ÁõôïäéïéêçôéêÞ Æáêýíèïõ, ç ÁíáðôõîéáêÞ Åôáéñåßá ÊåöáëïíéÜò &ÉèÜêçò êáé ç ÁíáðôõîéáêÞ Éïíßùí ÍÞóùí.

Ðñüêåéôáé ãéá ìéá óõíåñãáóßá ç ïðïßá õðáãïñåýåôáé áðü ôçí áíÜ-ãêç ïé íçóéùôéêÝò ðåñéï÷Ýò ôçò ÅëëÜäïò íá ðñïâÜëïõí ôá éäéáßôåñá ÷á-ñáêôçñéóôéêÜ ôïõò, êáé êõñßùò üóá ðñïêýðôïõí áðü ßäéá ôçí öýóç ôçòíçóéùôéêüôçôáò, ðñïêåéìÝíïõ íá áíáäåé÷èïýí ùò ìï÷ëoß áåéöüñïõáíÜðôõîçò. ÐáñÜëëçëá, åðéäéþêåôáé íá óêéáãñáöçèåß ôï áíáðôõîéáêüÝëëåéììá ôùí íçóéþí ïýôùò þóôå íá åöáñìïóèïýí êïéíÜ åñãáëåßá ãéáôçí áíôéìåôþðéóÞ ôïõ.

"ÍÞóùí Ðåñßðëïõò"Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäáò

According to the guidelines set by the European Commission andthe main aspirations of LEADER Community Initiative, which aim atimproving life quality among rural residents, both the overallapproach of local developmental programmes as well as their particu-lar co-operational projects, have been designed so as to contribute,within their power, towards this goal. Such programmes and projectshave been developed in compliance with the rationale of sustainabledevelopment for the regions of intervention, so as to make themattractive for their residents, who live and work there, as well as for vis-itors and travellers.

Networking and partnerships are a central parameter for actionin our days, since they strengthen the extroversion of societies andencourage development of innovative approaches – through theexchange of ideas and best practices – while contributing towards socialcohesion 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-EasternAegean, recognizing the added value and multiplying effects of trans-territorial cooperation, created in 2007 the Development Agencies’Network of Insular Greece called “Nisson Periplous” (literally IslandCruising) in the framework of Axis 2 for Trans-regional Cooperation ofLEADER+ Community Initiative.

Partner-Agencies are Heraklion Development Agency S.A. (LeadPartner), Development Agency of Lassithi S.A., Organisation for theDevelopment of Western Crete (OADYK), AKOMM-PSILORITISDevelopment 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 Corporationof Local Authorities of Cyclades S.A., Local Authorities Cooperative ofZakynthos, Development Company of Kefalonia & Ithaki S.A andDevelopment Agency of Ionian Islands S.A. This cooperation emerged from the imperative necessity of Greek insu-lar areas to brand their particular features and, mainly, those reflectingtheir insular character, so that they promote their locality as a lever forsustainable development. Additionally, another goal is to record thedevelopmental deficit of islands, so that common tools may beapplied for resolving their difficulties.

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

11

waves of flavour

Ç áíÜãêç ãéá ôç äçìéïõñãßá áõôïý ôïõ ïäçãïý ãåý-óåùí ðïõ êñáôÜôå óôá ÷Ýñéá óáò îåêéíÜ áðü ôç óçìá-óßá ôïý íá áíáäåßîïõìå áõôü ðïõ … äåí åßíáé ç ìáãåé-ñéêÞ.

Ç ìáãåéñéêÞ, ëïéðüí, äåí åßíáé öïëêëüñ. Äåí åßíáé áõ-ôü ðïõ êáôÜ êáéñïýò öôÜíåé óôï ïðôéêü êáé ôï ãåõóôéêüìáò íåýñï óáí Ýíá öáíôá÷ôåñü óôïëßäé ôïõ ðáëéïý Þôïõ óýã÷ñïíïõ ðïëéôéóìïý. ÁíôéèÝôùò, åßíáé ç êáèçìå-ñéíüôçôÜ ìáò. Ìéá êáèçìåñéíüôçôá ðïõ êïõâáëÜåé ôï á-ðüóôáãìá ðïëëþí äéáöïñåôéêþí óôïé÷åßùí åíüò ðëïý-óéïõ êáé ìáêñáßùíïõ ðïëéôéóìïý. Óôïé÷åßùí ëéôþí êáé á-íåðéôÞäåõôùí, üðùò áêñéâþò åßíáé êáé ç ãç ðïõ ôïí äç-ìéïýñãçóå. Ìå êáèáñÝò ãåýóåéò, ìõñïõäéÝò êáé ÷ñþìá-ôá üðùò ôçò åëéÜò, ôïõ óéôáñéïý, ôïõ óôáöõëéïý …

Ì' áõôÝò ôéò óêÝøåéò, äåí ðÜìå íá êáôáãñÜøïõìåóõíôáãÝò ãéá íá "êïõôáëïìåôñÞóïõìå" ôéò óùóôÝò äü-óåéò ãéá ôï ìïõóáêÜ Þ ôá ãåìéóôÜ. ïýôå ãéá íá äþóïõìåéäÝåò óôç íïéêïêõñÜ ðïõ áíáñùôéÝôáé êÜèå ðñù-ß ôé íá ìáãåéñÝøåé… Áõôü ðïõ øÜ÷íïõìå ìÝóá áðü áõ-ôÝò ôéò óåëßäåò åßíáé íá áíáêáëýøïõìå ôïõò ðñþôïõòóðüñïõò ôçò Ýìðíåõóçò ðïõ Ýöåñáí ìáæß óôï ßäéïôóïõêÜëé ôï ìÜñáèï ìå ôïõò ÷ï÷ëéïýò, ôï öáóêüìçëïìå ôï óêÜñï êáé ôéò ìáýñåò êáõôåñÝò ÷Üíôñåò ôçò ðéðå-ñéÜò ìå ôá ôñõöåñÜ öýëëá ôùí áãñþí.

Êáé åßíáé óôïß÷çìá ãéá åìÜò ôï íá êáôáöÝñïõìå íáìõÞóïõìå ôïí áíáãíþóôç óôçí ôÝ÷íç ôçò íçóéþôéêçòãáóôñïíïìßáò, Ýôóé ðïõ íá áíáôñÝîåé îáíÜ êáé îáíÜ óôéòóåëßäåò ôïõ âéâëßïõ øÜ÷íïíôáò íá áéóèáíèåß, íá öáíôá-óôåß êáé íá ôáîéäÝøåé óôéò íçóéùôéêÝò ðåñéï÷Ýò ôçò ÷þ-ñáò ìáò, ðåñéäéáâáßíïíôáò óôá óðßôéá ôùí íïéêïêõñþíêáé óêáëßæïíôáò ôïõò êÞðïõò ôùí ãåýóåùí.

The need to create this gastronomy guide arosefrom the aspiration to highlight what cooking ….is not.

Cooking, to start with, is not folklore. It is not whatis transmitted through our visual nerves or taste budsnor is it a fancy ornament of old or modern civilization.On the contrary, cooking is an aspect of our everydaylife, a life that carries the distillate, the essence, of vari-ous different aspects of a rich and long culture. Thesefeatures are frugal and unaffected, just like the land thatgave birth to this civilization. Flavours, aromas andcolours are clear and distinct, like those of olives, wheatand grapes …

In other words, our aim is not to record recipes and'measure' the right dose of this or that ingredient tomake 'moussaka' or 'gemista'; nor is it to give ideas tothose housewives who wonder what to cook everymorning. What we are aiming at, in these pages, is todiscover the initial seeds of inspiration that broughttogether, into the same pot, fennel and snails, sage andskaros fish [Euscarus cretensis] and the hot black peppercorns with the tender green leaves collected in thefields.

Our challenge is to initiate readers into the art ofisland cooking, so that they may return again and againto the pages of this book when they want to feel, toimagine, to travel to the islands of our country, and towander around various housewives' homes and dig gar-dens of various flavours.

10

Ðïëéôéóìüò ôçò êáèçìåñéíüôçôáò…

ç ãáóôñïíïìßá

Gastronomy…culture in everyday life

êýìá

ôá ã

åýóå

ùí

1312

…áñãüôåñá ðñüóèåóáí áëÜôé óôï êñÝáò… êáé ìåôÜ êÜðïéïò

åéóÞãáãå ôçí ðáñáãåìéóìÝíç êïéëéÜ, ìáãåßñåøå Ýíá ñßöé Ýôóé ðïõ

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

êñÜ êïììáôÜêéá âñáóôïý êñÝáôïò êáé ôïõ Ýäùóå Ýíáí ôüíï ãëõ-

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

ëõôåëÞ êáðíéóôÜ øÜñéá, ÷üíôñï êáé ìÝëé…"

Ç öáíôáóßá êáé ç åõñçìáôéêüôçôá óôç ãáóôñïíïìßá Þäç áðü

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

íù áðüóðáóìá ôïõ áñ÷áßïõ óïöéóôÞ êáé ãñáììáôéêïý ÁèÞíáéïõ

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

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

ôçò êáèçìåñéíüôçôáò. Ôï åíôõðùóéáêü áíÜãëõöï êáé ç ðëïýóéá

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

ðïëõìÝñåéá ôùí ðïëéôéóôéêþí öáéíïìÝíùí, êáé óõíåðþò êáé ôçò ãá-

óôñïíïìßáò, ðïõ áðïôåëåß êõñßáñ÷ç Ýêöñáóç ôçò éäéïóõãêñáóßáò

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

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

óï ãéá ôéò åõåñãåôéêÝò ôçò éäéüôçôåò óôçí áíèñþðéíç õãåßá, üóï

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

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

óìüò, Üëëùóôå, ðïéüôçôáò ôñïöÞò êáé ãåýóçò õðÞñîå áíÝêáèåí ôï

æçôïýìåíï. Äåí åßíáé ôõ÷áßï üôé ãéá ôïí ÉððïêñÜôç1, 2500 ÷ñüíéá

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

óôç. Ï ßäéïò ðñïôéìïýóå ôñïöÝò ëéãüôåñï ðïéïôéêÝò áëëÜ íüóôé-

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

Üíèñùðï ïé âéï÷çìéêÝò äéåñãáóßåò ðïõ ðñïêáëïýíôáé áðü Ýíá

ðïéïôéêü Ýäåóìá ðïõ ðñïóöÝñåé êáé ôï áßóèçìá ôçò éêáíïðïßçóçò

åßíáé ìåãáëýôåñåò.

ÊÜðùò Ýôóé äéáìïñöþèçêå áðü ôá âÜèç ôùí áéþíùí ç ãá-

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

ãåõóôéêþí ãåõìÜôùí. Ç óçìáóßá áóöáëþò ôçò äéÜóôáóçò ôçò õ-

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

ïý ôçò åëëçíéêÞò ìõèïëïãßáò Áóêëçðéïý, êåíôñéêÞò öõóéïãíùìßáò

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

áíôßëçøç ãéá ôçí éáìáôéêÞ äýíáìç ôçò öýóçò, áíáðüóðáóôï ìÝñïò

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

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

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

ÉððïêñÜôçò êáé áñãüôåñá ï ðåñßöçìïò ãéáôñüò Ãáëçíüò3. Ï ôå-

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

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

…later they added salt to meat… and then someone intro-

duced the stuffing of a kid's belly and cooked it so that it would

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

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

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

smoked fish, chondros and honey..."

Since early antiquity, imagination and inventiveness in gastron-

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

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

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

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

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

aspect cultural phenomena and, therefore, gastronomy, which is

the prevailing expression of the particular character of place. This

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

Mediterranean sea has become famous in the world today, both

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

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

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

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

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

Hippocrates himself preferred food that was less wholesome and

tastier, because he believed that there was an enhanced beneficial

effect on humans due to the biochemical processes created by a

satisfying, high-quality dish.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

«…¼ôáí áðÝêôçóáí ôçíåìðåéñßá ôçò ãåýóçò

ïé Üíèñùðïé, Üñ÷éóáí íá áíáðôýóóïõí

ôç ìáãåéñéêÞ ôÝ÷íç…» "…People developed theart of cooking, when theyacquired the experience oftasting…"

êýìá

ôá ã

åýóå

ùí w

aves of flavour

1514

êýìá

ôá ã

åýóå

ùí w

aves of flavour

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

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

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

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

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

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

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

ëùóôå êáôáäåéêíýïõí Ýãêõñåò åðéóôçìïíéêÝò Ýñåõíåò. Ç ìåëÝôç

ôùí 7 ÷ùñþí ôçò Ðáãêüóìéáò ÏñãÜíùóçò Õãåßáò5, ç ìåëÝôç

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

Ðáíåðéóôçìßùí Áèçíþí êáé ×Üñâáñíô êáé Üëëåò ðïëëÝò áðïêáëý-

ðôïõí ôç ìáêñïâéüôçôá ôùí ìåóïãåéáêþí ëáþí óå óýãêñéóç ìå

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

óõíäÝïõí ìå ôá äéáôñïöéêÜ ôïõò ðñüôõðá.

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

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

íá îå÷ùñßæåé;

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

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

øÜñé áíáìåéãíýïíôáé êáé ìáãåéñåýïíôáé ìáæß êáé ÷þñéá äßíïíôáò

ãåõóôéêÜ áñéóôïõñãÞìáôá ðïõ åðß áéþíåò åðáíáëáìâÜíïíôáé, äéá-

ôçñþíôáò áõôïýóéá ôç ãáóôñïíïìéêÞ ìáò êëçñïíïìéÜ ìå Ýíáí

ôñüðï ðïõ êáìßá Üëëç ìïñöÞ ðïëéôéóìïý äåí äéáóþèçêå: áðü

óôüìá óå óôüìá…

ÏñéóìÝíá ÷áñáêôçñéóôéêÜ ôçò äåí ìðïñïýí ðáñÜ íá åêðëÞó-

óïõí.

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

ðïßá áîéïðïéåßôáé ôï êáèåôß åßíáé áîéïèáýìáóôá! Ôá êïëïêõèÜêéá

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

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

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

ôåßíïíôáé åßôå ùò ðñùôáãùíéóôÝò óå ãåõóôéêÝò äçìéïõñãßåò, åßôå ùò

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

ìáôéêüôçôá áõôÞ ìå ôçí ïðïßá ïé íïéêïêõñÝò óõíäõÜæïõí äéáöï-

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

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

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

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

óêëçñÝò óõíèÞêåò äéáâßùóçò ôùí áãñïôéêþí ðëçèõóìþí åí ãÝíåé,

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

íáí åíßïôå, ôïõò áíÜãêáæáí íá ðñïóáñìüæïíôáé êáôÜ êáéñïýò óå

position globally today, as admitted even by experts from the

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

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

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

research undertaken by the Universities of Athens and Harvard

and numerous other papers reveal the longevity of Mediterranean

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

particularly true about the Greeks and it is correlated with their

dietary standards.

The Greek cuisine enjoys pride of place among numerous

other Mediterranean diets. What makes it stand out?

The prevailing element of Greek cuisine is its authentic rela-

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

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

are cooked separately or together, creating culinary masterpieces,

which have been handed down through the centuries, preserving

our gastronomic tradition unadulterated in a way no other expres-

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

Some of its features cannot but be surprising.

The wide variety of dishes and the imagination involved in

using absolutely everything is admirable! Take courgettes for

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

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

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

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

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

characters of the culinary creation or as accompaniments for meat,

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

combine different food ingredients: fruit with meat, sour and

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

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

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

rural populations and the special conditions of isolation and pover-

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

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

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

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

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

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

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

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

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

ðéï ëéôÝò ëýóåéò êáèçìåñéíÞò äéáôñïöÞò ðïõ äåí áëëïßùíáí üìùò

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

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

ñéæéêÜ óõóôÞìáôá ðïëëþí öõôþí Þôáí ï êáëýôåñïò ìåæÝò óå ðå-

ñéüäïõò íçóôåßáò, ïé ìðÜìéåò áðïîçñÜíèçêáí, ôá öñÝóêá øÜñéá

Ýãéíáí ðáóôÜ, êáé ôï êñÝáò êáðíéóôü ëïõêÜíéêï ãéá íá êñáôÞóåé

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

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

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

íåôáé ìå äåêÜäåò äéáöïñåôéêïýò ôñüðïõò. Ìéá èáõìÜóéá ïéêïëï-

ãéêÞ ðñáêôéêÞ ðïõ ðçãÜæåé áðü ôçí áñìïíéêÞ óõìâßùóç ôïõ áí-

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

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

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

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

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

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

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

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

ñùäéêÜ) Ýäéíáí ðÜíôá åýêïëåò êáé íüóôéìåò ëýóåéò óôéò ðåñéóóü-

ôåñåò, áãñïôéêÝò êõñßùò, êïéíùíßåò ôçò ÷þñáò ìáò.

Áðü ôï óýíïëï ôïõ åëëáäéêïý ÷þñïõ, ç íçóéùôéêÞ êïõæßíá

åéäéêÜ äéåêäéêåß ìéá èÝóç ðïëý éäéáßôåñç ëüãù ôùí äýóêïëùí

óõíèçêþí ðáñáãùãÞò ðïõ äçìéïõñãïýí ç ìéêñÞ Ýêôáóç ôùí íç-

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

èÞêåò öáßíåôáé üôé ü÷é ìüíï äåí ëåéôïýñãçóáí ðåñéïñéóôéêÜ óôç

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

óôñïíïìéêÞò êïõëôïýñáò, ãåãïíüò ðïõ åíäõíáìþèçêå êáé áðü ôéò

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

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

ëý ðåñéóóüôåñï áðü ôçí çðåéñùôéêÞ ÅëëÜäá, ëåéôïýñãçóáí ùò

óôáõñïäñüìéá ðïëéôéóìþí äéáìÝóïõ ôùí åìðïñéêþí óõíáëëáãþí.

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

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

äåò Üëëåò ðüëåéò, ëéìÜíéá êáé ÷þñåò ìðïëéÜóôçêáí êáé ìðüëéáóáí

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

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

íùíéêÞò æùÞò. ÐñÜãìáôé, êÜèå Ýêöñáóç ôïõ íçóéþôéêïõ ðïëéôé-

óìïý åßíáé áðüëõôá óõíäåäåìÝíç ìå ôç ãáóôñïíïìßá. Äå íïåßôáé

ãéïñôÞ, åêäÞëùóç, ôåëåôïõñãßá, èñçóêåõôéêü ìõóôÞñéï, ãÝííçóç,

èÜíáôïò Þ Üëëï êïéíùíéêü ãåãïíüò ðïõ íá ìç óõíïäåýåôáé áðü

ãåõóôéêÝò äçìéïõñãßåò ìå ðëïýóéï óõìâïëéêü ÷áñáêôÞñá. Åõ-

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

wonderful ecological practice that emerges from the harmonious

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

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

community's cuisine. Ancient Greek customs have hardly changed

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

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

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

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

pulses accompanied by various aromatic herbs and wild greens,

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

country.

Island cuisine (particularly that of the Ionian and the Aegean

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

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

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

not restrict cooking, but encouraged the development of a special

culinary culture, which has been enhanced through continuous

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

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

so than continental Greece, became crossroads of civilisations

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

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

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

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

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

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

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

event that is not accompanied by culinary creations of a rich

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

prejudices have always been expressed in inventive ways, through

simple or complex food combinations. Such dishes were con-

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

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

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

major religious festivals:

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

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

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

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

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

1716

êýìá

ôá ã

åýóå

ùí w

aves of flavour

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

íôáí áíÝêáèåí ìå åõöÜíôáóôïõò ôñüðïõò ìÝóá áðü ëéôïýò Þ ðï-

ëýðëïêïõò óõíäõáóìïýò ôñïöþí, ðïõ åßôå êáôáíáëþíïíôáí ùìÝò

åíóáñêþíïíôáò ôçí áíÜãêç ôïõ åîáãíéóìïý êáé ôçò êÜèáñóçò, åß-

ôå ìáãåéñåýïíôáí, óôïëßæïíôáí êáé áíáìåéãíýïíôáí ìåôáîý ôïõò

óå ìéá Ýêöñáóç åõöïñßáò êáé ãéïñôÞò. Éäéáßôåñá êáôÜ ôéò çìÝñåò

ôùí ìåãÜëùí èñçóêåõôéêþí åïñôþí:

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

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

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

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

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

êüò"7.

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

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

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

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

ìá ôïõ íåïãÝííçôïõ èåßïõ âñÝöïõò. Ôï ÷ñéóôüøùìï, æõìùìÝíï

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

ìÜäé ôïõ óôáõñïý, ðáñáðÝìðåé óôçí åõãïíßá êáé ôçí åõêáñðßá ôçò

ãçò8. Ç ëïãéêÞ ôùí óõìâïëéóìþí êõñéáñ÷åß óå êÜèå êïõæßíá êáé

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

äåäïìÝíçò ôçò ðáíÜñ÷áéáò åêóôáôéêÞò äéÜèåóçò ôïõ áíèñþðïõ

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

ðïõ ðñïêáëïýóå ðÜíôá ç ðáñáóêåõÞ ôïõ ðñïæõìéïý, ç ìåôáâïëÞ

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

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

ìðïñïýóå íá óõìâáßíåé ðáñÜ óôéò ìåãÜëåò èñçóêåõôéêÝò åïñôÝò

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

ìðïñïýóå íá öïõóêþóåé ç æýìç! ÌÜëéóôá óôç ÓÜìï áõôü Ýðñåðå

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

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

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

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

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

íôÜôáé óÞìåñá óôïí Ìõëïðüôáìï ôçò ÊñÞôçò, üðïõ ïé óõããåíåßò

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

íá ðçãáßíïõí óôéò åêêëçóßåò ãéá ìíçìüóõíï áíèñùðüó÷çìá øù-

ìéÜ, ìåãÜëùí äéáóôÜóåùí10.

Even the way dishes are prepared, their shapes and ornaments

acquired special significance and meaning. The dough of Diples and

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

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

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

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

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

earth8.

There are also numerous customs related to sowing: from the

customary and symbolic ploughing of the field to customs extinct

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

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

rationale of symbolisms dominates every kitchen in every sea-

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

ecstatic disposition of humans faced with inexplicable magic?

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

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

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

leaves and the dough miraculously rose - it would not happen

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

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

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

helps the great miracle of fermentation".9 Some beliefs, such as

shaping dough into human-like forms, have remained unchanged

since antiquity. This ancient worship practice is still encountered in

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

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

shaped bread loaves to commemorate their dead.10

Èá ìðïñïýóáìå íá áðáñéèìÞóïõìå åêáôïíôÜäåò èñýëïõò,

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

ôïõñãïýí åðß áéþíåò ùò ôñüðïé çèïðëáóßáò êáé ìå ôçí ðëçèùñé-

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

èõìßæïõí ðáñáìýèéá… Ðïéïò ìðïñåß íá ìç ãïçôåõôåß ìáèáßíï-

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

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

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

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

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

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

ðïéïí èá ðáíôñåõôïýí"12.

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

üðùò åêöñÜæåôáé ìÝóá áðü ôçí áíÜãêç ãéá êáèçìåñéíÞ êáôáíÜëù-

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

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

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

ðñåðå âÝâáéá íá ðåñÜóïõí ðïëëÝò äåêáåôßåò áðáîßùóÞò ôçò ãéá

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

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

ìåíï ôçò ìåóáßáò êáé áíþôåñçò áóôéêÞò ôÜîçò, ðñïôÜóóåé ùò

ðñüôõðï êïõæßíáò ôç ãáëëéêÞ êáé ðñïóðáèåß íá ôçí åíóùìáôþóåé

óôçí êïõëôïýñá ôçò åëëçíßäáò íïéêïêõñÜò. Óå áõôÞí ôçí ðåñßïäï

êáé áñãüôåñá, áíáðôý÷èçêáí éäåïëïãÞìáôá ðïõ èåùñïýóáí üôé ç

áñ÷áéïåëëçíéêÞ ðñïÝëåõóç ôçò êïõæßíáò ìáò áëëïéþèçêå áðü ôéò

ìåôáãåíÝóôåñåò åðéâïëÝò êáé åðéññïÝò ôùí ëáþí ôçò ÁíáôïëÞò, ü-

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

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

åëëçíéêÞ êïõæßíá óôá ìåóáéùíéêÜ ìïíáóôÞñéá ôçò Äýóçò, êáé üôé,

ôåëéêÜ, ç åëëçíéêÞ ãáóôñïíïìßá îáíáãåííÞèçêå ÷Üñç óôïõò ãÜë-

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

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

÷ñé ðïëý ðñüóöáôá, óôïõò ïäçãïýò ìáãåéñéêÞò áíáäåéêíýïíôáí

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

áæáí ôá êáèçìåñéíÜ "ðéÜôá"13 ôïõ ÍåïÝëëçíá êáé áðïóéùðïýíôáí

óêïðßìùò ïíïìáóßåò ïèùìáíéêÞò ðñïÝëåõóçò. Ìüíï "ç "åîùôéêÞ"

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

íáí åíôåëþò ïéêåßï ãåõóôéêü êüóìï!"14.

One could enumerate hundreds of legends, beliefs and rituals,

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

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

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

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

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

about the significance bread crumbs acquired for village maidens,

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

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

ensure dreaming of their future husbands"?12

This extraordinary interconnection of civilisation, art and sur-

vival, as expressed through the necessity of daily food consump-

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

to us through this culture are the reasons why world acclaimed

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

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

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

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

Greek middle and upper middle classes, promoted the model of

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

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

supported that our ancient Greek cuisine had been adulterated by

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

uine ancient Greek culinary expressions had been salvaged thanks

to the invasion of barbarians from the North who transported

ancient Greek cuisine to Medieval monasteries of the West and

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

the Renaissance, who were inspired by it and created famous

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

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

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

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

condescending look on the familiar, culinary world!"14

1918

êýìá

ôá ã

åýóå

ùí w

aves of flavour

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

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

áðïêáèßóôáôáé óôáäéáêÜ ôï ãüçôñï ôçò ðáñáäïóéáêÞò êïõæßíáò, ç

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

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

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

äçãïß ìáãåéñéêÞò îáíáèõìïýíôáé åêöñÜóåéò üðùò "ôóéãÜñéóìá",

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

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

êáåôßåò. Ôá ëéôÜ áöéåñþìáôá ôùí ãõíáéêåßùí ðåñéïäéêþí óå óõíôá-

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

âéâëßùí ãéá ôïí åëëçíéêü ãáóôñïíïìéêü ðïëéôéóìü, êáé ç ðáãêü-

óìéá äçìïóéïãñáößá ôïí ìåôÝöåñå óôçí ðñþôç óåëßäá ìå ôçëåï-

ðôéêÝò åêðïìðÝò êáé áöéåñþìáôá.

Ç ðáñáäïóéáêÞ ãáóôñïíïìßá óÞìåñá äéáíýåé ôçí åðï÷Þ ôçò

áßãëçò ôçò. Èåùñïýìåíç ùò áíáðüóðáóôï êïììÜôé ôçò åëëçíéêÞò

êïõëôïýñáò, óõìðïñåýåôáé ìáæß ìå ôçí ôïõñéóôéêÞ áíÜðôõîç óôçí

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.

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

÷ñåéÜæïíôáé ôñåéò Üíèñùðïé: Ýíáò ôñåëüò, Ýíáò ôóéãêïýíçò êáé

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

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

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

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

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

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

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

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

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

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

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

cooking recipes were replaced by numerous manuals and books

about the Greek culinary culture; the world they created made

headlines and led to television shows.

Traditional gastronomy is going through a glamorous period. It

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

hand with tourism in an attempt to preserve our cultural tradition

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

dreds of combinations of Greek land products.

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

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

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

mad person mixes it!" (p. 74)

1 Ï ÉððïêñÜôçò (ð. 460 ð.×.-360 ð.×.) Þôáí äéÜóçìïò Êþïò ãéáôñüò, ïðñþôïò ðïõ ôáîéíüìçóå óõóôçìáôéêÜ ôçí éáôñéêÞ êáé åðé÷åßñçóå ìéáìåèïäåõìÝíç èåñáðåßá ôùí íïóçìÜôùí.

2 Õãéåßá - ç èåÜ ôçò õãåßáò (ìåñéêÝò öïñÝò Õãéåßá, åëëçíéêÞ Õãéåßá Þ Õ-ãåßá - õãåßá), óõìâïëßæåé ôçí õãåßá, ìÝóù ôçò êáôÜëëçëçò äéáôñïöÞò, ôéòêáèáñÝò óõíèÞêåò äéáâßùóçò êáé ôïí öõóéêü ôñüðï æùÞò. Õãåßá åßíáéóõíÞèùò ìå ðëÞñç áöèïíßá ôùí êáñðþí åìöáíßæïíôáé öñïýôá èåùñÞ-èçêå ùò ç éäáíéêÞ ôñïöÞ ãéá ôç äéáôÞñçóç êáé áðïêáôÜóôáóç ôçò õãåß-áò ôïõ, ãåãïíüò ðïõ ç óýã÷ñïíç åðéóôÞìç ôçò äéáôñïöÞò, åðéâåâáéþ-íåôáé.

3 Ï Êëáýäéïò Ãáëçíüò (ÐÝñãáìïò 129 ì.×. - Ñþìç 199 ì.×) Þôáí ïäåýôåñïò óðïõäáéüôåñïò éáôñüò ôçò áñ÷áéüôçôáò ìåôÜ ôïí ÉððïêñÜ-ôç êáé ï ôåëåõôáßïò ÷ñïíéêÜ áðü üëïõò ôïõò óçìáíôéêïýò éáôñïýò ôïõåëëçíïñùìáúêïý êüóìïõ.

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

5 Óôéò áñ÷Ýò ôéò äåêáåôßáò ôïõ '60, îåêßíçóå ìéá Ýñåõíá ôçò ÐáãêüóìéáòÏñãÜíùóçò 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 ðÞ-ñáí ìÝñïò ðåñßðïõ 13.000 Üôïìá çëéêßáò 40-59 åôþí. Ôá áðïôåëÝóìá-ôá áõôÞò ôçò Ýñåõíáò Ýäåéîáí üôé Üíèñùðïé ðïõ æïýóáí óôéò ìåóïãåéá-êÝò ÷þñåò, êáé êõñßùò óôçí ÅëëÜäá, åìöÜíéæáí ôá ìéêñüôåñá ðïóïóôÜèíçóéìüôçôáò áðü êáñêßíï êáé óôåöáíéáßá íüóï êáé åß÷áí ôïí ìåãáëý-ôåñï ìÝóï üñï æùÞò, óå ó÷Ýóç ìå ôïõò êáôïßêïõò ôùí Üëëùí ÷ùñþí.Ðñïóðáèþíôáò ïé åðéóôÞìïíåò íá áíáêáëýøïõí ôï ìõóôéêü, ïäçãÞèç-êáí óôï óõìðÝñáóìá üôé ï éäéáßôåñïò êáé öõóéêüò ôñüðïò æùÞò ôïõò(åñãáóßá óôçí ýðáéèñï, áõîçìÝíç öõóéêÞ äñáóôçñéüôçôá) áëëÜ êáé çáðëÞ êáé ëéôÞ äéáôñïöÞ ôïõò, ç ïðïßá Ýãéíå ðáãêïóìßùò ãíùóôÞ ùò Ìå-óïãåéáêÞ ÄéáôñïöÞ, Þôáí ïé áéôßåò áõôïý ôïõ öáéíïìÝíïõ.

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

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

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

9 Í. ØéëÜêçò, ü.ð., 2005, ó.132

10 Í. ØéëÜêçò, ü.ð., 2005, ó.156

11 Í. ØéëÜêçò, ü.ð., 2005, ó.109

12 Í. ØéëÜêçò, ü.ð., 2005, ó.111

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

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

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 method-ical treatment of ailments.

2 Hygeia - the Goddess of Health; it symbolizes health, through properdiet, clean living conditions and a natural way of life. Health is usuallydepicted in an abundance of fruit, which was considered the ideal foodfor maintaining and restoring health, a fact confirmed by modern dietaryscience.

3 Claudius Galenus (Pergamum 129 b.C. - Rome 199 A.D.) was the sec-ond most important physician of antiquity after Hippocrates andchronologically the last one of the significant physicians of the Greco-Roman world.

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

5 In the beginning of the 1960s, a research study was launched by theWorld Health Organisation. The aim was to study dietary habits ofpeople from 7 differenct (Greece, Italy, Yugoslavia, the Netherlands,Finland, the USA and Japan). The study lasted for 30 years and includ-ed around 13.000 aged 40-59 years. The results of this study showedthat those who lived in Mediterranean countries - and particularly inGreece - presented lower mortality rates due to cancer and coronarydisease and had the highest average life-expectancy, as compared tothose who lived in other countries. In their attempt to discover whatthe secret was, scientists concluded that their particular and natural wayof life (working outdoors, increased physical activity) as well as theirsimple and austere diet, which became known as the MediterraneanDiet, were the causes behind this phenomenon.

6 Maria and Nikos Psilakis, Traditional Cretan Cuisine: the wonderfulCretan diet, Karmanor Publications, Irakleion 2001, p.17.

7 N. Psilakis, Folk Rituals on Crete - customs of the year cycle, KarmanorPublications, Irakleion 2005, p.30.

8 M. Lambraki - E. Akin, Greece and Turkey at the same table: a culi-nary tour of the two countries, Ellinika Grammata Publications, Athens2002, p.19.

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


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


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

14 M. Lambraki - E. Akin, Greece and Turkey at the same table: a culi-nary tour of the two countries, Ellinika Grammata Publications, Athens2002, p.60.

[ ] [ ]

21

the ionian islands- waves of flavour

Ï ôüðïòÔá 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

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

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

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

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

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.

Éüíéá íçóéÜ

23


The landThe 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 ofEurope, especially the Italian peninsula. On the ancient trade routes between Italy and the East, they offered channels to the harbours where car-avans used to unload their treasures from the rich markets of the East, Asia Minor and Egypt, and this provided a motive to all their conquerorsfrom the West. These islands are mostly mountainous or semi-mountainous, contrasting the stark landscape of the Aegean islands. They arecharacterised by lush vegetation, lots of bodies of water and lagoons, many interesting geological phenomena, important habitats, and rare floraand fauna.

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,

gastronomy.

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, sofigla-

di, 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.

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.

Ionian Islands

25


24

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

Ç ìïßñá êáé ç áíÜðôõîç ôùí íçóéþí åðçñåÜóôçêáí ðåñéóóüôåñï

áðü ôç ãåùãñáöéêÞ ôïõò èÝóç ðáñÜ áðü ôç ãïíéìüôçôÜ ôïõò. Ç ãå-

ùìïñöïëïãßá 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 ìÝ-

ñç, åíþ åðÝôñåøå ôçí áíÜðôõîç ôçò ãåùñãßáò ìå ðïëëÝò äéáöïñåôé-

êÝò 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 á-

ó÷ïëßá ôùí êáôïßêùí ãéá ðïëëÜ ÷ñüíéá êáé ðïëëÜ áðü áõôÜ åß÷áí ìå-

ôáôñáðåß 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 ü-

óðñéá, 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÷ïý-

ìåíï íåñü êáé ôï Þðéï êëßìá äçìéïýñãçóáí ôéò êáôÜëëçëåò óõíèÞêåò

ãéá ôçí êáëëéÝñãåéá ôïõ åõáßóèçôïõ ìéêñïý åóðåñéäïåéäïýò "êïõì-

êïõÜô", ðïõ åßíáé ìéá ðïéêéëßá ìéêñïý êéíÝæéêïõ ðïñôïêáëéïý êáé ÷ñç-

óéìïðïéåßôáé ãéá ôç äçìéïõñãßá ëéêÝñ êáé ãëõêïý êïõôáëéïý. Ôï æùç-

ñü ðïñôïêáëß ôïõ ÷ñþìá ðïõ ðñïâÜëëåé ìÝóá áðü ôéò âéôñßíåò ôùí

ìáãáæéþí Þ Ýîù óôïõò ðÜãêïõò êåíôñßæåé ôá âëÝììáôá ôùí ðåñáóôé-

êþí.

Ç ÆÜêõíèïò, ðáñüëï ðïõ ôá 2/3 ôïõ åäÜöïõò ôçò åßíáé ïñåéíü,

åßíáé ðïëý åýöïñç, ÷Üñç óôéò ðïëëÝò âñï÷ïðôþóåéò êáé ôç ìåãÜëç ç-

ëéïöÜíåéá. 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 åîáé-

ñåôéêÜ ôïðéêÜ êñáóéÜ (ÂåñíôÝá & ÁõãïõóôéÜôçò). Äåí ðñÝðåé, ùóôü-

óï, 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.

Öýóç êáé ôïðßï óôï…ðéÜôï

The fate and development of the islands was influenced more by

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

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

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

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

development of agriculture through many different types of crops.

The rocky porous limestone terrain, combined with the climate,

which blends spring showers with warm summers and sea breezes,

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

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

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

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

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

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

making Lefkada the "lentil mother" of Greece.

The barren, rough land of Cythera and Ithaca forced their popu-

lation to turn to the sea for their livelihood and the cuisine of those

islands is rich in fish and seafood.

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

mild climate created perfect conditions for the cultivation of the small

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

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

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

ters.

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

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

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

acterized as a product of Protected Geographical Indications (PGI)

and raisins, which have been characterized as products of Protected

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

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

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

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

charms even the most difficult gourmet.

Nature on your... plate

ÍçóéÜ ìå ôüóï ðëïýóéá ÷ëùñßäá äåí èá ìðïñïýóáí íá ìçí ðá-

ñÜãïõí ìÝëé áëëÜ êáé êôçíïôñïöéêÜ ðñïúüíôá.

Óå äýóêïëåò ðåñéüäïõò, üðùò ðïëÝìïõò, óåéóìïýò êáé ðõñêáãéÝò,

ïé ÅðôáíÞóéïé áíáãêÜóôçêáí íá óôñáöïýí óôç öýóç ãéá ôçí ôñïöÞ êáé

ôçí åðéâßùóÞ ôïõò, êáèþò äåí ìðïñïýóáí íá ðñïìçèåõôïýí êñÝáò

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

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

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

áíáæçôïýóáí öáãþóéìá öýêéá. Ç öáíôáóßá êáé ç åöåõñåôéêüôçôá ôùí

ãõíáéêþí óõíÝâáëå óôçí åðéíüçóç äéáöïñåôéêþí ôñüðùí ìáãåéñÝìá-

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

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

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

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

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

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

óôï åëáéüëáäï óåñâéñéóìÝíï ìå ðáóðáëéóìÝíç æÜ÷áñç, ç ôçãáíéôÞ

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

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

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

ðïëëÜ Üëëá.

Ôá ðáëáéüôåñá ÷ñüíéá ç óõíôÞñçóç ôùí ôñïöþí áðïôåëïýóå âá-

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

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

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

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

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

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

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

ìÜôåò, ðéðåñéÝò ê.Ü.).

Ôá âüôáíá ðïõ öõôñþíïõí óå áöèïíßá óôï ðáñèÝíï öõóéêü ôï-

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

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

ìéïõñãÞóïõí éäéáßôåñç ãåýóç óôá öáãçôÜ.

Óå ðåñéüäïõò ìåãÜëçò öôþ÷éáò, áîéïæÞëåõôç ôñïöÞ áðïôåëïýóå

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

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

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

äéÜöïñïõò ôñüðïõò êáé óõíäõáóìïýò õëéêþí áíôéêáèéóôþíôáò ôï êñÝ-

áò, ðïõ áðïôåëïýóå åßäïò ðïëõôåëåßáò.

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

farming products.

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

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

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

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

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

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

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

ferent cooking methods for vegetables and wild forest greens, which

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

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

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

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

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

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

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

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

glass jars as preserves and numerous others.

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

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

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

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

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

toes, peppers etc.

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

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

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

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

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

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

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

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

ury.

27


26

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

Ç ãáëáæïðñÜóéíç öõóéêÞ ïìïñöéÜ ôùí Éüíéùí Íçóéþí, ôçò ÊÝñêõ-ñáò, ôùí Ðáîþí êáé ôùí Áíôßðáîùí, ôçò ÊåöáëïíéÜò, ôçò ÉèÜêçò, ôçòÆáêýíèïõ êáé ôçò ËåõêÜäáò óõìðëçñþíåôáé áñìïíéêÜ ìå ôéò åîáßóéåòãåýóåéò ôçò êïõæßíáò ôïõò. Ìéáò êïõæßíáò åìöáíþò åðçñåáóìÝíçò á-ðü ôïõò Åíåôïýò, ðïõ, áðï÷ùñþíôáò, Üöçóáí ðßóù ôïõò ôá ðáñáäï-óéáêÜ ìõóôéêÜ ôïõò, ðñïóöÝñïíôáò Ýíá ðëÞèïò ãáóôñïíïìéêþí áðï-ëáýóåùí. Ç íïóôéìéÜ ôçò óôçñßæåôáé óôï ìåñÜêé ôùí áíèñþðùí, óôïõòðñùôüôõðïõò óõíäõáóìïýò ôùí åîáéñåôéêÞò ðïéüôçôáò õëéêþí êáé óôçíáãíüôçôá ôùí ôïðéêþí ðñïúüíôùí ìåôáîý ôùí ïðïßùí îå÷ùñßæïõí ôáôõñéÜ (êåñêõñáßéêç êáé æáêõíèéíÞ ãñáâéÝñá êáé ðéêÜíôéêï ëáäïôýñé, êå-öáëïíßôéêç âáñåëßóéá öÝôá ê.Ü.).

ÊÝñêõñá - Ðáîïß - Áíôßðáîïé

Ãéá íá áíáêáëýøåôå îå÷ùñéóôÝò ãåýóåéò ôçò åðôáíçóéáêÞò êïõæß-íáò, äïêéìÜóôå… óôçí ÊÝñêõñá, ôï óïöñßôï, ìéá ìåßîç áðü ôï éôáëéêüóïöñßôï êáé ôçí áããëéêÞ ìáóðáôÜôá (=ðáôÜôá ðïõñÝ). ÁëëÜ, ôï óÞìáêáôáôåèÝí ôçò ÊÝñêõñáò åßíáé ç ðáóôéôóÜäá (êüêïñáò Þ ìïó÷Üñé ìá-ãåéñåìÝíá ìå Üöèïíá óêüñäá êáé ìðá÷áñéêÜ êáé âñáóìÝíá ìå ðëïý-óéá óÜëôóá íôïìÜôáò, ðïõ óõíïäåýïíôáé ìå ÷ïíôñÜ ìáêáñüíéá Þ ôá-ãéáäÝëá-÷õëïðßôåò).

Ç ôïðéêÞ êåñêõñáúêÞ êïõæßíá áðïôåëåß Ýíá ÷áñáêôçñéóôéêü ìåßãìáìåóïãåéáêÞò äéáôñïöÞò êáé Ý÷åé óõìðåñéëçöèåß óôçí Ýñåõíá áìåñéêá-íéêïý ðáíåðéóôçìßïõ ãéá ôç ìåóïãåéáêÞ äßáéôá. Ìå åðéññïÝò áðü ôçí É-ôáëßá, ôá ÂáëêÜíéá, ôçí Áããëßá êáé ìå âÜóç ôçí ôïðéêÞ ðáñáäïóéáêÞêïõæßíá, ïé Êåñêõñáßïé ìáãåéñåýïõí ìå ìåñÜêé. Ôéìïýí éäéáßôåñá ôï êüê-êéíï ðéðÝñé (ðÜðñéêá), ôï ìáýñï ðéðÝñé ("âåíÝôéêï" ëüãù ðñïÝëåõóçò)ôï óêüñäï, ôá êñåììýäéá, ôï ìáúíôáíü, ôçí ðáôÜôá êáé öõóéêÜ åëáéüëá-äï. Ç êåñêõñáúêÞ êïõæßíá, êáé êõñßùò åêåßíç ôçò õðáßèñïõ, ðåñéëáìâÜ-íåé õëéêÜ êáé óõíôáãÝò ðïëý áðëÝò ðïõ óßãïõñá Ý÷ïõí ôéò ñßæåò ôïõòóôçí áñ÷áßá ÅëëÜäá êáé ôç ñùìáúêÞ êïõæßíá. ÌåñéêÜ áðü áõôÜ åßíáé çóõêïìáÀäá, óýêá îåñÜ øéëïêïììÝíá êáé æõìùìÝíá ìå ìïó÷ïêÜñõäï,ðéðÝñé, ãáñßöáëá, êáíÝëá, ìÜñáèï, ïýæï, áìýãäáëá êáé êáñýäéá, áëëÜêáé 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 ôï-ìÝá ôçò ôõñïêïìßáò ôçò. ×áñáêôçñéóôéêü åßíáé ôï ðåñßöçìï ëáäïôýñéðïõ ðáñáóêåõÜæåôáé óôçí ðåñéï÷Þ ôçò Ëåõêßììçò. ¢ëëï ôõðéêü öáãç-ôü ôçò Ëåõêßììçò åßíáé ôï ôóïõêÜëé (ìå üóðñéá) ðïõ åôïßìáæáí ïé íïé-êïêõñÝò üôáí ôåëåßùíáí ôçò äïõëåéÝò ôïõò, äéüôé áðáéôåß ðïëý ÷ñüíïãéá íá ðáñáóêåõáóôåß, ôï íïóôéìüôáôï ôóéãáñÝëé, ðïõ ðåñéëáìâÜíåé ðå-ñßðïõ 12 äéáöïñåôéêÜ ÷üñôá, êáé ôá ïíïìáóôÜ ðáóôÜ åäÝóìáôá, ðïõðáñáóêåõÜæïíôáí ãéá ëüãïõò äéáôÞñçóçò ìå ðïëý áëÜôé áðü ôéò áëõ-êÝò êáé ôá ÷ñçóéìïðïéïýóáí ùò ôñáôÜñéóìá óå üëç ôç äéÜñêåéá ôïõ÷åéìþíá.

Éüíéá íçóéÜ…ðáñáäïóéáêÜ

The aquamarine natural beauty of the Ionian Islands, Corfu, Paxoiand Antipaxoi, Cephallonia, Ithaca, Zakynthos and Lefkada, is harmo-niously complimented by the exquisite flavours of their cuisine, which isevidently influenced by the Venetians, who, in leaving, left behind theirtraditional secrets, providing a plethora of culinary delights. Their tastyflavours are based on the pride and love for cooking of local inhabitants,and are based on original combinations and the excellent quality andpurity of local ingredients, among which cheeses stand out (Corfu andZakynthos gruyere and spicy ladotyri, Cephallonia barrel aged fetacheese etc.).

Corfu - Paxoi - Antipaxoi

To discover the unique flavours of Ionian Island cuisine, try... onCorfu, the sofrito, a mixture of Italian sofrito and English maspatata(mashed potatoes). But the trademark dish of Corfu is pastitsada (roos-ter or veal cooked in plenty of garlic and spices, boiled in rich tomatosauce, accompanied by thick pasta or tagliatelle/noodles.

Local Corfu cuisine is a typical mixture of the Mediterranean dietand has been included in the research study undertaken by anAmerican University as regards to the Mediterranean diet. With influ-ences from Italy, the Balkans, England and based on traditional local cui-sine, the people of Corfu cook with pride and love. They have a spe-cial preference for sweet red pepper (paprika), black pepper("Venetian" due to its origin), garlic, onions, parsley, potatoes and, ofcourse, olive oil. The cuisine of Corfu, especially in its rural areas,includes ingredients and recipes that are very simple, which certainlyhave their roots in ancient Greek and Roman cuisine. Some of theseare sykomaida, dried figs, finely chopped and mixed in dough with nut-meg, pepper, clove, cinnamon, fennel, ouzo, almonds and walnuts, aswell 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, keepsflocks of goats and sheep and has significantly developed its cheesemaking. Typical of the area is the renowned ladotyri, which is producedin the district of Leukimme. Other typical dishes of Leukimmi are thetsoukali (pulses stew) which housewives prepared after they were fin-ished with household chores as it requires a lot of preparation time, thedelicious tsigareli, which includes about 12 different herbs, and the wellknown salted dishes, which were made for preservation reasons withlots of salt collected from the salt marshes; these were used as trataris-ma (snacks to treat guests) throughout the winter.

The Ionian Islands… traditionally

Óôç íüôéá ÊÝñêõñá, óôçí ðåñéï÷Þ ôçò ëßìíçò Êïññéóßùí, ç êïõæßíáêõñéáñ÷åßôáé áðü ãåýóåéò ëéìíáßåò, üðùò ÷Ýëéá ìðïõñäÝôï, êÝöáëïòbiancko, ãáñßäåò øéëÝò, êáâïýñéá êáé áõãïôÜñá÷ï.

¼óï ãéá ôá ãëõêÜ, êáé ìüíï áðü ôá ïíüìáôá ìðïñïýìå íá äéáêñß-íïõìå ôç âåíåôóéÜíéêç åðéññïÞ: ìðéáêÝíôá (Ýíá ãëõêü ìå áìýãäáëï Ü-óðñï êáé ìáíôáñßíé), ñïæÜäá (Ýíá åßäïò êñÝìáò), ìÜíôïëåò (áìýãäáëáóôç æÜ÷áñç), ðáóôáöñüëåò (áëåýñé, æÜ÷áñç, âïýôõñï, áõãü, êïíéÜê,âáíßëéá), ôáñôÝëëåò, êáñáìÝëéá (æá÷áñùìÝíá öñïýôá), öïõãÜôóåò (á-ëåýñé, âïýôõñï, æÜ÷áñç, áõãÜ ìå æõìùìÝíç ðÜóôá) ê.Ü.

¢ëëï ÷áñáêôçñéóôéêü êåñêõñáúêü ãëýêéóìá åßíáé ôï ãëõêü ôïõ êïõ-ôáëéïý ðïõ ãßíåôáé áðü ôï êïõì-êïõÜô, ôï ðïñôïêÜëé-íÜíï áðü ôï ï-ðïßï ðáñáóêåõÜæåôáé êáé ëéêÝñ, Ýíá åíôåëþò éäéáßôåñï áíáøõêôéêü ðïõöôéÜ÷íåôáé ìüíï óôçí ÊÝñêõñá. ¢ëëá ãíùóôÜ çäýðïôá åßíáé ç ôóéôóé-ìðßñá, 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 Áíôßðá-îïõò, ïé ãåýóåéò ðïõ åðéêñáôïýí åßíáé ôùí öñÝóêùí øáñéþí êáé èáëáó-óéíþí óå áõèåíôéêÝò åêôåëÝóåéò Þ ìå ðëÞèïò ðáñáëëáãþí üðùò ç ðå-ñßöçìç áóôáêïìáêáñïíÜäá, ïé óêïñðéïß ìðïõñäÝôï êáé ôï öñÝóêïøÜñé biancko.

ÊåöáëïíéÜ - ÉèÜêç

ÍçóéÜ ìå óçìáíôéêÝò éäéáéôåñüôçôåò, ôüóï óôçí êïéíùíéêÞ æùÞ êáéôçí ðïëéôéóôéêÞ Ýêöñáóç ôùí êáôïßêùí, üóï êáé óôéò ãáóôñïíïìéêÝòôïõò óõíÞèåéåò… éäéáéôåñüôçôåò ðïõ ïöåßëïíôáé êõñßùò óôçí êáôï÷Þôïõò áðü ëáïýò ôçò Äýóçò ãéá ïêôþ ïëüêëçñïõò áéþíåò.

Ôï óêüñäï, ðïõ óôçí ÊåöáëïíéÜ åßíáé ìéêñü, áñùìáôéêü, Ý÷åé ÷ñþ-ìá ìïâ êáé ãëõêéÜ ãåýóç, åßíáé ôï õëéêü ðïõ ìðáßíåé ó÷åäüí óå üëåò ôéòóõíôáãÝò ôïõ íçóéïý.

Ïé ðßôåò ôçò ÊåöáëïíéÜò åßíáé ðñùôüôõðåò êáé ìïíáäéêÝò. Îå÷ùñß-æåé ç êñåáôüðéôá, ç ìðáêáëéáñüðéôá, ç áâñÜêùôç ôõñüðéôá, ç ÷ôáðïäü-ðéôá, ç ÷ïñôüðéôá ìå Üãñéá êáé áñùìáôéêÜ ÷üñôá, ç áãêéíáñüðéôá êáé çãëõêéÜ ìõæçèñüðéôá, óôïëéóìÝíç ìå ñïäïðÝôáëá Þ Üíèç ðïñôïêáëéïý. Áðü ôá ðéï ÷áñáêôçñéóôéêÜ åðßóçò êåöáëïíßôéêá åäÝóìáôá åßíáé ôïêïìöÝôï Þ ðáóôïêýäùíï, Ýíáò ðïëôüò áðü øçôü êõäþíé ðïõ, áöïýøçèåß óôï öïýñíï, âñÜæåôáé ìå æÜ÷áñç êáé ìÝëé êáé óôï ôÝëïò ôïýðñïóôßèåôáé áìýãäáëï.

Ç êïõæßíá ôçò ÉèÜêçò, óáöþò "ðåéñáãìÝíç" áðü ôïõò Åíåôïýò, ðïõöåýãïíôáò Üöçóáí ðßóù ôïõò ü,ôé êáé óôá Üëëá íçóéÜ: øÜñé ìðïõñãÝ-ôï, ìÜíôïëåò, óïöéãÜäï, ðïõëÝíôá. Ùóôüóï õðÜñ÷ïõí êáé åäÝóìáôáðïõ åßíáé áõôü÷èïíá êáé ìðïñïýí íá äéåêäéêÞóïõí, üóï áõôü ôï åðé-ôñÝðåé ç ëïãéêÞ ôçò åîÝëéîçò ôçò êïõæßíáò, ôçí ôáõôüôçôá ôïõ áõèåíôé-êïý ðáñáäïóéáêïý: ç ïìåëÝôá ìå á÷éíïýò, ôá ôæéÝñéá ìå ôá áõãÜ óôïôçãÜíé, ç ìáêáñïíÜäá ìå ÷ïíäñÜ ìáêáñüíéá êáé êïêêéíéóôü ìïó÷ÜñéáñùìáôéóìÝíï ìå ãáñßöáëá êáé êáíÝëá, ôá ìáñéíáñéóìÝíá øÜñéá (óá-âüñï) ìå óêüñäï, äåíäñïëßâáíï êáé ìáýñåò óôáößäåò.

In southern Corfu, in the district of Korissia Lake, cuisine is domi-nated 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 influ-ence by their names alone: biacenta (a dessert made with blanchedalmonds and tangerines), rozada (a type of crème), mandoles (almondsin sugar), pastafroles (flour, sugar, butter, eggs, cognac, vanilla), caramelia(sugar glazed fruit), fougatses (flour, butter, sugar, eggs with kneadedpaste) and others.

Another typical Corfu sweet is cumquat preserve; this dwarforange also provides the base for a liqueur, a special beverage madeonly 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 dominat-ing flavours are those of fresh fish and seafood in original dishes or in aplethora of variations, such as the renowned astakomakaronada (lob-ster spaghetti), bourdetto sea scorpions, and fresh biancko fish.

Cephallonia - Ithaca

These are islands with significantly distinctive features, both in thesocial life and cultural expression of their locals, as well as in their culi-nary customs...These distinctive features are mainly due to the occupa-tion of the islands by peoples of the West for eight whole centuries.Garlic, which in Cephallonia is small, aromatic, purple in colour andsweet, is the staple ingredient used in almost all recipes of the island. The pies of Cephallonia are original and unique. The ones that standout are the meat pie, the haddock pie, the avrakoti (open) chees pie, theoctopus pie, the chortopita with wild forest greens, the artichoke pie, andthe sweet mizithra (soft cheese), garnished with rose petals or orangeblossoms.

Another characteristic dish of Cephallonia is the comfeto or quincepaste, a paste of roast quince, which is first roasted in the oven, thenboiled with sugar and honey and finally enriched with almonds.

The cuisine of Ithaca has clearly been "messed with" by theVenetians, who left behind what they left to all the other islands as well:bourgeto fish, mandoles, sofigado, poulenta. However, there are dishesthat are indigenous to this island and can claim, as far as the mentalityof developing cuisine allows it, the identity of traditional dishes: seaurchin omelette, fried eggs and entrails, a thick pasta dish and beefcooked in red sauce, spiced with clove and cinnamon, fish marinated(savoro) with garlic, rosemary and black raisins.

28

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

ÆÜêõíèïò

Óôç ÆÜêõíèï, ôï Öéüñå ôïõ ËåâÜíôå, ïé êÜôïéêïé äéáèÝôïõí Ýíôï-íï ÷áñáêôÞñá, æùíôÜíéá êáé ìåñÜêé, óôïé÷åßá ðïõ ìåôáäßäïõí êáé óôçíðáñáäïóéáêÞ ôïõò êïõæßíá. Ç ðáñáóêåõÞ ôùí äéáöüñùí öáãçôþí êáéãëõêþí åßíáé óáöþò åðçñåáóìÝíç, üðùò êáé üëùí ôùí ÅðôáíÞóùí, á-ðü ôçí åíåôéêÞ êõñéáñ÷ßá êáé âáóßæåôáé óôá ôïðéêÜ ðñïúüíôá ôïõ íçóéïý. ÌåñéêÜ áðü ôá ðéï öçìéóìÝíá öáãçôÜ êáé ãëõêÜ ôïõ íçóéïý åßíáé ç ìá-íÝóôñá áâãïëÝìïíï, ôï ÷ùñéÜôéêï óôïõöÜäï, ç óÜñôóá, ôï ðáñáãéï-ìéóôü êïôüðïõëï óôï öïýñíï, ç ðáñáãéïìéóôÞ ðáíôóÝôá óôï öïýñíï,ç áëéÜäá, ïé áãêéíÜñåò ïé ðáñáãéïìéóôÝò, ôá áâãÜ óêïñäïóôïýìðé, ïéðïñðÝôåò, ôï ÷ïéñïìÝñé, ôï óãáôæÝôï, ôï ÷ñéóôüøùìï êáé ç êïõëïýñá,ç ìðïìðüôá êáé ïé ôçãáíßôåò. Ùóôüóï, ôï ðéï áíôéðñïóùðåõôéêü ðéÜôïôïõ íçóéïý åßíáé ôï æáêõíèéíü óôéöÜäï. ¸íá åßäïò êïêêéíéóôïý, óõíÞ-èùò 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 óõíá-íôÞóåé êÜðïéïò óå üëá ôá Éüíéá íçóéÜ. Ùóôüóï ç æáêõíèéíÞ ðáñáëëá-ãÞ åßíáé ç ðéï ìáóôé÷ùôÞ êáé ãåìÜôç áðü êáâïõñíôéóìÝíá áìýãäáëá êáéìÝëé.

Áðü ôá öñïýôá, ïé ðëïýóéåò óå Üñùìá Üãñéåò öñÜïõëåò ðåñéóõë-ëÝãïíôáé êÜèå ÌÜéï ìå ðñïóï÷Þ óå êáëÜèéá ìå öôÝñç êáé óåñâßñïíôáéìå æÜ÷áñç Þ êïíéÜê.

ËåõêÜäá

Ç ëåõêáäßôç êïõæßíá åßíáé âáóéóìÝíç óôá üóðñéá, ôá Üöèïíá øÜ-ñéá êáé èáëáóóéíÜ, ôá äçìçôñéáêÜ, ôá øùìéÜ êáé ôá åõñçìáôéêÜ ãëõêÜ,üðùò ç ëáäüðéôá áëëÜ êáé ðëÞèïò Üëëùí ãëõêéóìÜôùí ðïõ óôï óýíï-ëü ôïõò ó÷åäüí êõñéáñ÷ïýíôáé áðü ôï áìýãäáëï, ðåñéóóüôåñï áðüêÜèå Üëëï íçóß ôïõ Éïíßïõ. ÖçìéóìÝíá åðßóçò åßíáé êáé ôá ëéêÝñ ôçò ü-ðùò ôï ñïæïëß, ç ìÝíôá, ôï ôñéáíôÜöõëëï êáé ôï ðéêñáìýãäáëï.

Ãåýóåéò ðïõ óõóôÞíïíôáé áíåðéöýëáêôá åßíáé ç ñéãáíÜäá, ç ìáñé-äüðéôá êáé ïé íüóôéìåò "îáíèÝò" öÜêåò Åãêëïýâçò, ðïõ ïé íôüðéïé áðëÜâñÜæïõí êáé áñôáßíïõí ìå Üöèïíï åëáéüëáäï êáé ñßãáíç. Îáêïõóôü å-ðßóçò åßíáé ôï óáëÜìé ËåõêÜäïò, Ýíá ìïíáäéêü ðñïúüí ðïõ ðáñÜãåôáéìüíï óå áõôü ôï íçóß åäþ êáé ôñåéò áéþíåò ôïõëÜ÷éóôïí, ôï ïðïßï ðá-ñáóêåõÜæåôáé áðü ÷ïéñéíü êñÝáò êáé ëßðïò êáé Ý÷åé ðéðåñÜôç ãåýóç. Çåðåîåñãáóßá ðáñáãùãÞò ôïõ ãíÞóéïõ óáëáìéïý ËåõêÜäïò åßíáé ìéá ôÝ-÷íç ðïõ ëßãïé ãíùñßæïõí.

Zakynthos (Zante)

On Zakynthos, to Fioro tou Levante (the flower of the East), localshave a strong temperament; they are lively and full of love and pride fortheir work; these traits "infect" their cuisine as well. The preparation ofvarious dishes and sweets has obviously been influenced, as in all IonianIslands, 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 asmanestra 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 (garlicpotato mashed with olive and lemon), stuffed artichokes, skordostoumbi(crushed garlic in vinegar) eggs, porpetes, pork bellies, sgajeto, christ-breads (Christ's bread), kouloura (sweet bread ring), bobota (cornbread), and pancakes. Nevertheless, the most characteristic dish of theisland is Zacynthino stifado (ragout-like casserole). This is a type of toma-to sauce casserole, usually made with beef or rabbit, in a rich red sauce,plenty of garlic, spices and small pieces of Zacynthian ladotyri (oilcheese).

Of their sweets, mandolato (nougat) is one that can be found on allIonian Islands. However, the Zacynthian variation is more chewy andfull of roasted almonds and honey.

Of their fruit, the richly aromatic wild strawberries are picked everyMay in fern filled baskets and then served with sugar or brandy.

Lefkada

The cuisine of Lefkada is based on pulses, a plentiful supply of fishand seafood, cereals, various bread types and imaginative sweets, suchas 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 IonianSea. Also renowned are its liqueurs, such as rozoli, mint, rose and bitteralmond.

Unconditionally recommended dishes are riganada, maridopita(whitebait pie), and the tasty "blonde" Englouvi lentils, which the localssimply boil, drain and serve with plenty of olive oil and oregano. Alsorenowned is the local salami, a unique product that has only been pro-duced on this island for, at least, the last three centuries. It is made withpork meat and fat and has a peppery flavour. The production processof Lefkada salami is a craft known by few people.

31


Ç ìáãåéñéêÞ óõíïäåýåé åðßóçò óçìáíôéêÜ ãåãïíüôá: óôïí áññáâþíá,óôçí ÊÝñêõñá ìáãåéñåýåôáé ÷ôáðüäé ìå ñýæé, þóôå ç ïéêïãÝíåéá íá åõçìå-ñåß üðùò ïé êüêêïé ôïõ ñõæéïý êáé íá ðïëëáðëáóéÜæåôáé óå üëåò ôéò êá-ôåõèýíóåéò üðùò ôá ðëïêÜìéá ôïõ ÷ôáðïäéïý, óôïõò ãÜìïõò êáé óôç ãÝí-íçóç åíüò ðáéäéïý ðñïóöÝñåôáé ðáíôåóðÜíé, åíþ ç óïõìÜäá áðü ðéêñá-ìýãäáëï åßíáé ôï ðïôü ôïõ ãÜìïõ ðïõ óôç ÆÜêõíèï óõíïäåýåôáé áðü ôéòîáêïõóôÝò ðáíôüëåò (ðáíôåóðÜíé).

ÁëëÜ êáé äåêÜäåò Üëëåò ìÝñåò ôï ÷ñüíï Ý÷ïõí ôçí ôéìçôéêÞ ôïõò ìåôçí ðáñáóêåõÞ åéäéêþí åäåóìÜôùí:

Ç çìÝñá ôïõ Åõáããåëéóìïý, ç ÊõñéáêÞ ôùí ÂáÀùí êáé ç ãéïñôÞ ôïõÓùôÞñïò, óõíäÝïíôáé ìå ôïí ìðáêáëéÜñï êáé ôçí áëéÜäá (Þ óêïñäáëéÜ)(ÉèÜêç - ÊåöáëïíéÜ - ÆÜêõíèïò). Ôï ßäéï Ýèéìï éó÷ýåé êáé ãéá ôçí ÊÝñêõ-ñá ãéá ôçí çìÝñá ôïõ Åõáããåëéóìïý êáé ôïõ ÓùôÞñïò, åíþ ôçí ÊõñéáêÞôùí ÂáÀùí ç ãéïñôÞ åßíáé äéðëÞ ãéá ôïõò Êåñêõñáßïõò êáèþò ãéïñôÜæïõíêáé ôï èáýìá ôïõ Áãßïõ Óðõñßäùíá, ôïõ äéùãìïý ôçò ðáíþëçò áðü ôïíçóß ôï 1629, êáé Ý÷ïõí êáèéåñþóåé íá ôñþíå óáâüñï êáé ìðáêáëéÜñïìáãåéñåìÝíï óå üëåò ôïõ ôéò åêäï÷Ýò (ôçãáíçôü, âñáóôü, øçôü) ìáæß ìåóêïñäáëéÜ.

Ç çìÝñá ôçò ÁíáëÞøåùò ìå ôç öçìéóìÝíç êñåáôüðéôá (ÊåöáëïíéÜ).Ôéò çìÝñåò ôùí ×ñéóôïõãÝííùí óôçí ÊåöáëïíéÜ ìáãåéñåýïõí ôçãáíß-

ôåò, îåñïôÞãáíá, êáôóéêÜêé áõãïëÝìïíï êáé ÷ïéñéíü ìå êõäþíéá êáé óôçíÉèÜêç áñíß ìå ðáôÜôåò êáé ðïõôßãêá.

Óôç ÆÜêõíèï, ç êïõëïýñá ç ÷ñéóôïõãåííéÜôéêç ó÷åäüí áíôéêáèéóôÜôç âáóéëüðéôá, ãé' áõôü Üëëùóôå Ý÷åé ìÝóá êé "åýñçìá" (íüìéóìá). Óõíï-äåýåôáé, ôçí ÐáñáìïíÞ ôùí ×ñéóôïõãÝííùí, áðü ìðñüêïëá âñáóôÜ.

Ôçí ðáñáìïíÞ ôçò Ðñùôï÷ñïíéÜò áëëÜ êáé ôçí ðáñáìïíÞ êÜèå ïíï-ìáóôéêÞò ãéïñôÞò, ðñïóöÝñïíôáé ôçãáíßôåò ìå óôáößäåò, ìÝëé, óïõóÜìéêáé êáíÝëá (ÆÜêõíèïò).

Ôéò çìÝñåò ôçò ÁðïêñéÜò áðü êáíÝíá íïéêïêõñéü äåí ëåßðåé êñåáôü-ðéôá, 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 óõíçèß-

æïõí íá âÜöïõí áðü ÷ïñôÜñé ðïõ öõôñþíåé óôç èÜëáóóá (ÊåöáëïíéÜ).Ôç ÌåãÜëç ÐÝìðôç óôçí ÊÝñêõñá, óôçí ÉèÜêç êáé óôç ÆÜêõíèï ãßíå-

ôáé ôï âÜøéìï ôùí áõãþí êáé ôï æýìùìá ôóïõñåêéþí, åíþ óôç ÆÜêõíèïåéäéêÜ öôéÜ÷íïõí áãêéíÜñåò ãåìéóôÝò ìå ñýæé.

Ôï îçìÝñùìá ôïõ ÌåãÜëïõ ÓáââÜôïõ, ìåôÜ ôïí ÅðéôÜöéï, üëïé ãåýï-íôáé ôá åöôÜæõìá øùìÜêéá ðïõ âãáßíïõí áðü ôï öïýñíï, æåóôÜ ìõñù-äÜôá êáé ãëõêÜ (ÆÜêõíèïò).

Óôç ãéïñôÞ ôçò Ðáíáãßáò ôùí Êáèáñþí óôéò 8 Óåðôåìâñßïõ ãéïñôÜ-æïõí 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 Äå-êåìâñßïõ ãßíïíôáé "óðåñíÜ" êáé áñôïðëáóßåò ìå ãëõêÜíéóï ðáóðáëéóìÝ-íåò ìå æÜ÷áñç Ü÷íç Þ ìÝëé áðü ôï íçóß (ÊåöáëïíéÜ).

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

Dozens of other days of the year are honoured with their own spe-cial dishes:

Annunciation Day, Palm Sunday and the festival of the Saviour arelinked to cod and aliada, made of garlic and potato mashed with oliveand lemon (Ithaca - Cephallonia - Zakynthos). The same tradition holdsfor Corfu on the days of the Annunciation and of the Saviour, whilePalm Sunday is a double celebration for the people of Corfu as theycelebrate the miracle of St. Spyridon, the expulsion of the plague fromthe island in 1629 and their tradition is to eat savoro and cod cookedin various ways (fried, boiled or grilled) served with garlic sauce.

The day of the Annunciation the renowned meat pie is served onCephallonia.

During Christmas on Cephallonia they cook pancakes, xerotigana,goat in egg and lemon sauce and pork with quince; on Ithaca they servelamb with potatoes and pudding.

On Zakynthos Christmas sweet bread ring almost replaces the tradi-tional 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, pancakeswith raisins, honey, sesame and cinnamon are served (Zakynthos).

During the Carnival period, no household is without meat pies, man-dolato (nougat) and rice puddings, while on Ash Monday they prepareoctopus 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 grassgrowing by the sea (Cephallonia).

On Holy Thursday on Corfu, Ithaca and Zakynthos eggs are dyedand tsourekia (sweet bread loaves) are kneaded, while on Zakynthos, inparticular, they prepare rice-stuffed artichokes.

At dawn on Holy Saturday, after the Epitaphios procession, every-body tastes eptazyma bread rolls that have just come out of the ovenand are still hot, aromatic and sweet (Zakynthos).

On the celebration of the Virgin of the Clear on September 8, theycelebrate the birthday of the Virgin of the Clear with sweets and goodfood.

Also, on the day of the celebration of St. Barbara on December 4,they make sperna (vespers' dish) and bread with aniseed sprinkled withcaster sugar or honey from the island (Cephallonia).

30

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

Ôá ðñïúüíôá ôçò åðôáíçóéáêÞò ãçò äåí áðïôåëïýí ìüíï ðñþôç ýëçãéá ôç ìáãåéñéêÞ áëëÜ óõ÷íÜ óõíäÝïíôáé êáé ôáõôßæïíôáé ìå êïéíùíéêÜ ãå-ãïíüôá, ãéïñôáóôéêÝò ðåñéüäïõò, Þèç êáé Ýèéìá. Ôï ìðñüêïëï åßíáé ôáõôé-óìÝíï ìå ôçí ôåëåõôáßá çìÝñá ôçò íçóôåßáò ôùí ×ñéóôïõãÝííùí óôç ÆÜ-êõíèï êáé ôç ËåõêÜäá, ôï øÜñé ìå ôçí ÊõñéáêÞ ôùí ÂáÀùí, ôï îßäé ìå ôçÌåãÜëç ÐáñáóêåõÞ, ïé öáêÝò ìå ôï ðáíçãýñé ôïõ Áãßïõ ÄïíÜôïõ óôçËåõêÜäá, ïé åëéÝò, ôá ðéêñÜ ÷üñôá êáé ôá üóðñéá ìå ôç ÌåãÜëç ÅâäïìÜ-äá, ôï ÷ïéñéíü êñÝáò ìå ôá ×ñéóôïýãåííá, êáé ôï ñüäé ìå ôçí Ðñùôï÷ñï-íéÜ, êáèþò ç ðáñÜäïóç èÝëåé óôï êáôþöëé ôïõ óðéôéïý íá óðÜæåôáé Ýíáñüäé êáé íá ìåôñþíôáé ôá óðüñéá ôïõ, üðïõ êÜèå óðüñïò óõìâïëßæåé êáéìéá åõ÷Þ ðïõ èá ðñáãìáôïðïéçèåß ôç íÝá ÷ñïíéÜ.

Óôï Éüíéï, üðùò êáé óå êÜèå Üëëç ãùíéÜ ôçò ÅëëÜäáò, êÜèå óçìáíôé-êÞ ãéïñôÞ Ý÷åé ôá äéêÜ ôçò Ýèéìá êáé ôï ïéêïãåíåéáêü ôñáðÝæé áðïêôÜ ÷áñ-ìüóõíç áôìüóöáéñá.

×áñáêôçñéóôéêüôåñá åßíáé ïé ôçãáíßôåò ðïõ ðñïóöÝñïíôáé ôçí ðáñá-ìïíÞ ôïõ Áãßïõ Óðõñßäùíá, ôá ðáíôåóðÜíéá (pane di spagna) óôéò ãåííÞ-óåéò ôùí ðáéäéþí, ç áëéÜäá (óêïñäáëéÜ) áíÞìåñá ôïõ Óôáõñïý, ç óïýðááõãïëÝìïíï ôá ×ñéóôïýãåííá, ï êüêïñáò ðáóôéôóÜäá ôçí çìÝñá ôçò Ðá-íáãßáò êáé ôá óáëéãêÜñéá ìðïõñäÝôï áíÞìåñá ôïõ ÐáíôïêñÜôïñá.

Ôá ×ñéóôïýãåííá ïé íïéêïêõñÝò åôïéìÜæïõí ×ñéóôüøùìï Þ ×ñéóôï-êïýëïõñï, üðùò ëÝãåôáé óôç ËåõêÜäá, êáé ìðïìðüôåò. Óôçí ÊÝñêõñá êáéôç ÆÜêõíèï ôï ðáñáäïóéáêü ðéÜôï åßíáé ç óïýðá áõãïëÝìïíï áêïëïõ-èïýìåíç áðü âïäéíü, áð' üðïõ ðñïÝñ÷åôáé êáé ï æùìüò, åíþ ïé ðéï åõ-êáôÜóôáôïé, üðùò êáé óôï ðáñåëèüí, Ý÷ïõí óôï ôñáðÝæé øçôü ÷ïéñéíüìðïýôé ìå óêüñäï Þ øçôü áñíß óõíïäåõüìåíï ìå áãêéíÜñåò. Ìçí îå÷íÜ-ìå êáé ôçí ðïõôßãêá, ðïõ åßíáé áããëéêü êáôÜëïéðï.

Ôçí ðáñáìïíÞ ôçò Ðñùôï÷ñïíéÜò ôï Ýèéìï óôçí ÊåöáëïíéÜ åðéâÜë-ëåé íá êñåìáóôåß óôçí åîþðïñôá íåñïêñåììýäá Þ êïõôóïýíá, ðïõ èåù-ñåßôáé óýìâïëï ôý÷çò, åôïéìÜæåôáé ç ðñùôï÷ñïíéÜôéêç ðßôá, ðïõ óôç Ëåõ-êÜäá äåí åßíáé Üëëç áðü ôç ëáäüðéôá, åíþ áíÞìåñá öôéÜ÷íïíôáé ôçãáíßôåò.

ÁíÞìåñá ôùí Öþôùí ïé íïéêïêõñÝò æõìþíïõí Ýíá øùìß ðïõ ëÝãåôáéöùôßôóá, åíþ óôçí ÊåöáëïíéÜ ôñþíå ôóéãáñßäéá.

Ôï ÐÜó÷á ãéïñôÜæåôáé ìå éäéáßôåñç ëáìðñüôçôá. Óôç ÆÜêõíèï êáéóôçí ÊÝñêõñá ìðÜíôåò âãáßíïõí óôïõò äñüìïõò åíþ êáé ôá äýï íçóéÜ åß-íáé ãíùóôÜ ãéá ôï Ýèéìï ôçò êáíÜôáò êáé ôùí ðÞëéíùí ðïõ ðåôÜãïíôáé á-ðü ôá ðáñÜèõñá ôùí óðéôéþí óôïõò äñüìïõò êáé óôéò ðëáôåßåò ôùí ðüëå-ùí. Ôï ìåôáìåóïíýêôéï äåßðíï áðïôåëåßôáé áðü êüêêéíá áõãÜ, öÝôá êáéìáãåéñßôóá, ðïõ ç êåñêõñáúêÞ êáé æáêõíèéíÞ ðáñáëëáãÞ ôçò åßíáé ç ôóéëé-êïýäá êáé ôï óãáôæÝôôï, åíþ áíÞìåñá øÞíåôáé ôï ðáôñïðáñÜäïôï áñíß.Óôçí ÉèÜêç, êáé ôçí ÊåöáëïíéÜ åéäéêÜ ôï ÌåãÜëï ÓÜââáôï üëá ôá íïéêï-êõñéÜ åôïéìÜæïõí êüêêéíç óõêùôáñéÜ ìå íôïìÜôá êáé êñáóß êáé óôç ÆÜ-êõíèï ôçí ÊõñéáêÞ ôïõ ÐÜó÷á äåí ìðïñåß íá ëåßðåé áðü ôï ôñáðÝæé çóïýðá áõãïëÝìïíï.

Ïé öñéôïýñåò Þ öéôïýñåò, üðùò êáé ôï ðáóôÝëé, åßíáé ôá ãëõêÜ ôùí ðá-íçãõñéþí. Ôï ìáíôïëÜôï åßíáé ôï áðáñáßôçôï ãëõêü ôùí Áðüêñåùí.

Ïé ãéïñôÝò

The produce of the Ionian Islands is not limited to raw cooking mate-rials. It is often connected and identified with social events, celebrationperiods and traditional customs. Broccoli is connected to the last day ofChristmas fasting on Zakynthos and Lefkada, fish to Palm Sunday, vinegarto Good Friday, lentils to the festival of Saint Donatos on Lefkada, olives,bitter wild greens and pulses to Holy Week, pork to Christmas, pome-granates to the New Year: tradition has it that a pomegranate is smashedon the door step and its seeds are counted - each seed is a wish that willcome true in the New Year.

On the Ionian Islands, as in every other corner of Greece, everyimportant celebration has its own traditions and the family table takes ona festive atmosphere.

The most characteristic dishes are tiganites, a kind of pancakes servedon 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 theCross, avgolemono soup (egg & lemon sauce soup) at Christmas, roos-ter pastitsada on Assumption Day and bourdato snails on PantocratorDay (Transfiguration Day).

At Christmas, housewives prepare Hristopsomo, the Christ's breador Hristokoulouro (Christ's sweet bread ring), as it is called in Lefkada,and bobota (corn bread). On Corfu and Zakynthos the traditional dish isegg and lemon soup made with beef stock followed by a beef dish, whilethe more well-to-do, as in the past, serve a roast leg of pork with garlicor roast lamb with artichokes. Let us not forget the pudding, which is anEnglish influence.

On New Year's Eve tradition in Cephallonia demands that a wateronion or koutsouna be hung outside the front door, as this is considereda symbol of good luck; the New Year's pie is prepared, which on Lefkadais none other than the ladopita (oil pie), while tiganites (pancakes) areprepared on New Year's Day.

On the day of Epiphany, housewives knead a type of bread calledfotitsa (small Epiphany loaf), while on Cephallonia they eat tsigaridia.Easter is celebrated with great splendour. On Zakynthos and Corfubands play in the streets while both islands are well known for the tradi-tion of kanata (clay jug) and of clay plates thrown out of windows ontothe streets and squares. The midnight dinner consists of dyed red eggs,feta cheese and magiritsa (Easter entrails soup), the variations of which onCorfu and Zakynthos are tsilikouda and sgatzetto, while on Easter Sundaythe traditional lamb is roasted on the spit. On Ithaca and Cephallonia,especially on Holy Saturday, all households prepare a dish with red liverand entrails in tomato and wine, and on Zakynthos egg and lemon soupis a 'must' for the Easter Sunday table.

Fritoures or fitoures and pasteli (sesame and honey bar) are festivalsweets. Mandolato (almond sweet, nougat) is the special sweet of theCarnival period.

Festivals

3332

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí


Óôï ðáíçãýñé ôçò Áã. Ìáýñáò, óôï Ìá÷áéñÜäï, ôïí Éïýëéï ðñïóöÝ-ñåôáé 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 äéá-êïíßáò ôïõ Áãßïõ (ÊåöáëïíéÜ).

ÁíáðáñÜóôáóç Ëåõêáäßôéêïõ ÃÜìïõ (ËåõêÜäá)

Ôïí Áýãïõóôï óôç ËåõêÜäá áíáâéþíåé, óôï ðëáßóéï åïñôþí, ï ëåõ-êáäßôéêïò ãÜìïò óå üëåò ôçò öÜóåéò ôïõ: ðñïîåíéü, ìáëëéÜ, ðñïæýìéá, êáñ-öþìáôá, ãáìÞëéá ôåëåôÞ, öüñôùìá êñåâáôéþí, ãëÝíôé ôÜâëáò.

ÃéïñôÞ öáêÞò (ËåõêÜäá)

Óôï åêêëçóÜêé ôïõ Áãßïõ ÄïíÜôïõ óôï ÄÞìï ÊáñõÜò, óôéò 7 Áõãïý-óôïõ, çìÝñá ôçò ãéïñôÞò ôïõ Áãßïõ, ãßíåôáé îáêïõóôü ðáíçãýñé. Ïé íïéêï-êõñÝò ôïõ ÷ùñéïý ìáãåéñåýïõí óå ìåãÜëá ôóïõêÜëéá ôéò öáêÝò ôçò Å-ãêëïõâÞò êáé êåñíïýí ôïõò êáëåóìÝíïõò ìáæß ìå åëéÝò êáé ðáóôÝò óáñ-äÝëåò.

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

Ç ãéïñôÞ ãßíåôáé óôï ìÝóïí ôçò åðï÷Þò ôçò óðïñÜò, óôá åéóüäéá ôçòÈåïôüêïõ (21 Íïåìâñßïõ), ôçò Ðáíáãßáò ôçò Ìðïõñìðïõñåëïýò. Óå á-íÜìíçóç ôçò Ðáíáãßáò, ïé íïéêïêõñÝò ìáãåéñåýïõí ìðïõñìðïõñÝëéá, Ý-íá ìåßãìá áðü äéÜöïñïõò íôüðéïõò êáñðïýò, óôÜñé, êáëáìðüêé, öáóüëéá,öáêÝò, ñåâßèéá, êïõêéÜ êáé ìðéæÝëéá. Áðïôåëåß óõíÝ÷åéá ôçò áñ÷áßáò åëëç-íéêÞò óõíÞèåéáò ðñïóöïñÜò ôùí êáñðþí óôç ÄÞìçôñá þóôå ï åðüìå-íïò ÷ñüíïò íá öÝñåé ìéá êáëÞ óïäåéÜ. Óôçí ÊÝñêõñá ôá ìðïõñìðïõñÝ-ëéá ëÝãïíôáé ðïëýóðïñá Þ "óðåñíÜ" ìáãåéñåýïíôáé ôçí ßäéá çìÝñá, 21 Íï-åìâñßïõ, óôç ìíÞìç ôçò Ðáíáãßáò êáé ðáñáóêåõÜæïíôáé ìå ôïí ßäéï ôñü-ðï. Óåñâßñïíôáé ðáóðáëéóìÝíá ìå æÜ÷áñç êáé êáíÝëá.

ÃéïñôÞ ÓáñäÝëáò (ÊÝñêõñá)

ÊÜèå ÷ñüíï óôéò 17 Éïõëßïõ, áíÞìåñá ôçò ÃéïñôÞò ôçò Áãßáò Ìáñß-íáò, ãßíåôáé ìéá äéáöïñåôéêÞ ãéïñôÞ óôï ðáñáèáëÜóóéï ÷ùñéü Ìðåíßôóåò,ç ÃéïñôÞ ôçò ÓáñäÝëáò, üðïõ ïé êÜôïéêïé øÞíïõí óáñäÝëåò êáé ôéò ðñï-óöÝñïõí ìáæß ìå êñáóß óôïõò åðéóêÝðôåò, åíþ ðáñÜëëçëá ôñáãïõäïýíêáé ÷ïñåýïõí ðáñáäïóéáêÜ êåñêõñáúêÜ ôñáãïýäéá. Åßíáé Ýíá Ýèéìï ðïõêñáôÜåé ÷ñüíéá êáé ðñïóåëêýåé ðïëëïýò ôïõñßóôåò óôçí ðåñéï÷Þ ïé ïðïß-ïé äéáóêåäÜæïõí ìÝ÷ñé ôéò ðñþôåò ðñùéíÝò þñåò. ÁíÜëïãåò ãéïñôÝò óáñ-äÝëáò ãßíïíôáé êáé óå Üëëåò ðåñéï÷Ýò ôïõ íçóéïý.

ÃéïñôÞ Ñïìðüëáò (ÊåöáëïíéÜ)

Óôçí ðåñéï÷Þ ôùí Ïìáëþí ôçò ÊåöáëïíéÜò ðñáãìáôïðïéåßôáé ôïíÁýãïõóôï ç ÃéïñôÞ ôçò Ñïìðüëáò, üðïõ äéáôßèåôáé Üöèïíï áðü ôï ïìþ-íõìï åêëåêôü ôïðéêü ðñïúüí óå ìéá ãéïñôÞ Ýíôïíïõ êåöéïý, ìå êåöáëïíß-ôéêç ìïõóéêÞ, ðáñáäïóéáêïýò ÷ïñïýò êáé ãáóôñïíïìéêÝò áðïëáýóåéò. Á-íÜëïãåò ãéïñôÝò êñáóéïý ãßíïíôáé êáé óå Üëëåò ðåñéï÷Ýò ôïõ íçóéïý.

At the festival of St. Mavra, in Machairado, in July, pilgrims are servedstifado (ragout-like casserole) and eftazimo bread (Zakynthos).

St. Gerasimos Day, on August 16, is celebrated with dikonaria (minis-ter's bread rolls), which are offered by the nuns, in memory of the min-istering of the Saint (Cephallonia).

Lefkada wedding revival

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

Lentil festival (Lefkada)

In the chapel of St. Donatos, in the Municipality of Karya, on August7, the day commemorating the Saint, a famous festival is held. Villagehousewives cook Eglouvi lentils in large cauldrons and treat guests alongwith olives and sardines preserved in salt.

Bourbourelia (Ithaca - Cephallonia) or Polyspora (Corfu)

This festival takes place in the middle of the sowing season, on theDay of the Presentation of Virgin Mary on November 21, the Virgin ofBourboureli. To honour the Virgin local women cook bourbourelia, amixture of various local produce, wheat, corn, beans, lentils, chick peas,broad beans and peas. This originates from the ancient Greek tradition ofoffering Demeter the grains of the land, so that the next year may bringa good crop. On Corfu bourbourelia are called polyspora (multi-seeds)or sperna (sowing seeds); they are cooked on the same day, November21, and prepared in the same way. They are served sprinkled with sugarand cinnamon.

Sardine Festival (Corfu)

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

Robola Festival (Cephallonia)

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

ÃéïñôÞ Êôçíïôñüöùí (ÊåöáëïíéÜ)

Óôï ÄÞìï ÐõëáñÝùí êÜèå êáëïêáßñé äéïñãáíþíïíôáé ðïëëÝòôïðéêÝò åêäçëþóåéò, ìåôáîý ôùí ïðïßùí êáé ç ãéïñôÞ ôùí êôçíïôñü-öùí, êáôÜ ôç äéÜñêåéá ôçò ïðïßáò ãßíåôáé Ýêèåóç ôïðéêþí ðñïúüíôùíüðùò ëÜäé, ôõñß, êñáóß, áñùìáôéêÜ öõôÜ, êåíôÞìáôá, áñôïðïéÞìáôáêáé ðáñáäïóéáêÜ ãëõêÜ êïõôáëéïý êáé öïýñíïõ.

ÐñïêÜäï ðïñôïêÜëé (ÊåöáëïíéÜ)

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

¢ãéï ÐÜó÷á (ÆÜêõíèïò - ÊÝñêõñá)

Ç ÌåãÜëç ÐÝìðôç åßíáé óõíõöáóìÝíç ìå ôéò ãåìéóôÝò áãêéíÜñåòìå ñýæé, åíþ ôç ÌåãÜëç ÐáñáóêåõÞ ôï ìåóçìÝñé óôï ôñáðÝæé äåíóôñþíåôáé ôñáðåæïìÜíôéëï. ÂñÜæïõí ìüíï îåñÜ êïõêéÜ, áãêéíÜñåòêáé ðáôÜôåò, ÷ùñßò êáèüëïõ ëÜäé, ìüíï îßäé. Ôï îçìÝñùìá ôïõ Ìå-ãÜëïõ ÓáââÜôïõ, ìåôÜ ôïí ÅðéôÜöéï, üëïé ãåýïíôáé ôá åöôÜæõìá øù-ìÜêéá ðïõ âãáßíïõí áðü ôï öïýñíï æåóôÜ, ìõñùäÜôá êáé ãëõêÜ. ÔïâñÜäõ ôçò ÁíáóôÜóåùò åßíáé áðáñáßôçôï íá õðÜñ÷åé óôï ôñáðÝæé÷ïéñïìÝñé êáé óãáôæÝôï êáé ôçí ÊõñéáêÞ ôïõ ÐÜó÷á ôï Ýèéìï áðáé-ôåß óïýðá áõãïëÝìïíï ôüóï óôç ÆÜêõíèï üóï êáé óôçí ÊÝñêõñá.

Áñôåìßóéá (ÆÜêõíèïò)

Ôïí Áýãïõóôï óôï ÂïõãéÜôï ãéïñôÜæïíôáé ôá Áñôåìßóéá, ìéáãéïñôÞ ðïõ äéáôçñåßôáé áðü ðáëéÜ, ðñïò ôéìÞí ôçò èåÜò ÁñôÝìéäïò,ìå êáëëéôå÷íéêÜ äñþìåíá, Ýêèåóç âéâëßïõ êáé äéáãùíéóìü óêïðïâï-ëÞò. Áðáñáßôçôï Ýäåóìá ôá øçôÜ óôá êÜñâïõíá êáé ãéá ðïôü ðñï-óöÝñåôáé áðïêëåéóôéêÜ êñáóß.

ÃéïñôÞ ôïõ êñáóéïý (ÆÜêõíèïò)

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

ÖåóôéâÜë ìáýñçò óôáößäáò (ÆÜêõíèïò)

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

Animal Farmers' Festival (Cephallonia)

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

Orange Prokado (Cephallonia)

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

Holy Easter (Zakynthos - Corfu)

Holy Thursday means artichokes stuffed with rice, while on HolyFriday no tablecloth is laid at lunchtime. The only dishes served areboiled 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 eptazymobread rolls, which are still hot, aromatic and sweet, straight from theoven. On the night of the Resurrection, the meal must include gam-mon and sgatzeto and on Easter Sunday tradition demands egg andlemon soup both on Corfu and Zakynthos.

Artemisia (Zakynthos)

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

Wine festival (Zakynthos)

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.

Black raisin festival (Zakynthos)

The black raisin festival is celebrated in Sarakenado in the begin-ning of September. Numerous events are held, as well as competi-tions for the best recipe chosen among the dozens of recipes pre-pared by the locals, provided their main ingredient is raisins.

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)

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

34

éüíéá

íçóé

Ü - êý

ìáôá

ãåý

óåù

í

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

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

Êüêïñáò ðáóôéôóÜäá ÊÝñêõñá

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.

Rooster pastitsadaCorfu

ïé ãåýóåéò - the f lavours

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

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

36

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

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

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

ãáñíéôïýñá.

Óïöñßôï ÊÝñêõñá

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.

SofritoCorfu

ÕëéêÜ (ãéá 4-5 Üôïìá)

1 êéëü Üóðñï - ëåõêüóáñêï øÜñé

öéëÝôï Þ ïëüêëçñï

1 ìÝôñéï êñåììýäé ëåðôïêïììÝíï

6 óêåëßäåò óêüñäï ëåðôïêïììÝíï

½ öëéôæ. ôóáã. åëáéüëáäï

3 öëéôæ. ôóáã. íåñü

ÁëÜôé

ÐéðÝñé ìáýñï

2 ìåãÜëåò ðáôÜôåò êïììÝíåò öÝôåò


2 öÝôåò ìðáãéÜôéêï æõìùôü øùìß÷ùñßò ôçí êüñá

½ êéëü ìïó÷áñßóéï êéìÜ,øéëïáëáóìÝíï

1 áâãü250 ãñ. æáêõíèéíÞ ãñáâéÝñá

ôñéììÝíç½ öëéôæ. ôóáã. öñÝóêï øéëïêïììÝíï

äõüóìï 2 êñåììýäéá ôñéììÝíá

4-5 óêåëßäåò øéëïêïììÝíï óêüñäï1 êïõô. ãëõê. áëÜôé

Ëßãï ðéðÝñéËßãç ñßãáíç

Áëåýñé Åëáéüëáäï ãéá ôï ôçãÜíéóìá

ÅêôÝëåóç

Ìïõóêåýåôå ôï øùìß óå íåñü êáé ôï óôýâåôå êáëÜ.

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.

39


38

ÅêôÝëåóç

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

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

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.

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

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

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

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

Bianco (fish casserole)

Corfu

Bianco ìáãåéñåõôü øÜñé

ÊÝñêõñá

ÐïñðÝôåò êåöôÝäåò

ÆÜêõíèïò

Ingredients (serves 6 - 8)

2 slices stale wholemeal bread with-out the crust

½ kilo beef mince, finely ground1 egg

250 grams Zakynthos gruyere, grated

½ cup fresh spearmint, finelychopped

2 grated onions4-5 cloves garlic, finely chopped

1 teaspoon saltPepper, Oregano

FlourOlive oil for frying

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.

Porpetes (fried meatballs)

Zakynthos (Zante)


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

ÕëéêÜ ( 10-12 Üôïìá)

4 êéëÜ áñíÜêé Þ êáôóéêÜêé

×õìü áðü Ýíá ìåãÜëï ëåìïíéïý

3 óêåëßäåò óêüñäï

1 êïõô. ãëõê. ñßãáíç

3 êïõô. óïõð. ìïõóôÜñäá

3-4 ãáñýöáëëá

ÁëÜôé ÷ïíäñü

ÐéðÝñé

40

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

ÅêôÝëåóç

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

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

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

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

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

ÁñíÜêé óå êëçìáôüâåñãåò ÊåöáëïíéÜ

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.

Lamb on vine shootsCephallonia


1 ÷ôáðüäé ðåñßðïõ Ýíá êéëü

öñÝóêï Þ êáôåøõãìÝíï

2 öýëëá äÜöíçò

3 óêåëßäåò óêüñäï áêáèÜñéóôï

½ êïõô. ãëõê. ðéðÝñé

2 êïõô. óïõð. åëáéüëáäï

1 öëéôæ. ôóáã. îýäé Þ êñáóß êüêêéíï

ÅêôÝëåóç

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

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

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

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

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

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

óåñâßñåôå æåóôü, ðáóðáëéóìÝíï ìå ëßãç ñßãáíç êáé ëßãï åëáéüëáäï.

4342

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

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

ðåñßðïõ ãéá 10 ëåðôÜ. ÐñïáéñåôéêÜ ìðïñåßôå íá ðñïóèÝóåôå øéëïêïììÝíï

ìáúíôáíü.

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí


1 êéëü öñÝóêéåò óáñäÝëåò

6- 7 óêåëßäåò óêüñäï

×õìüò 1 ëåìïíéïý


ÁëÜôé

ÐéðÝñé

Åëáéüëáäï ãéá ôï ôçãÜíé

Clean the sardines by removing their entrails and heads; flour them and place

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

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.

Ingredients (serves 6)

1 kilo fresh sardines

6-7 cloves garlic

1 lemon juice

1 teaspoon oregano

Salt

Pepper

Olive oil for frying

the ionian islands- waves of flavourSardines in garlic,

lemon and oreganoCephallonia

ÓáñäÝëåò ìå óêüñäï, ëåìüíé êáé ñßãáíç

ÊåöáëïíéÜ

×ôáðïäé êñáóÜôï óôï öïýñíïÊåöáëïíéÜ


1 octopus around 1 kilo fresh

or frozen

2 bay leaves

3 garlic cloves unpeeled

½ teaspoon pepper

2 Tablespoons olive oil

1 cup vinegar or red wine

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 gar-

lic 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, sprin-

kled with some oregano and a little olive oil.

Octopus baked in red wine Cephallonia


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


1 êéëü øÜñéá (ìáñßäåò Þ êïõôóïìïýñåò )

3 öëéôæ. ôóáã. åëáéüëáäï

1 ½ öëéôæ. ôóáã. îýäé äõíáôü


2 êëáäÜêéá äåíôñïëßâáíï

1-2 öëéôæ. ôóáã. óôáößäá ìáýñç

1 öëéôæ. ôóáã. áëåýñé

2 öýëëá äÜöíçò

áëÜôé

44

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

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

êáôáíáëùèïýí.

Óáâüñï ÉèÜêç

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.

SavoroIthaca


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


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 êåöÜëé óêüñäï

1 îýëï êáíÝëá

2-3 ãáñßöáëá

1 öýëëï äÜöíçò

ÁëÜôé

ÐéðÝñé

1 öëéôæ. ôóáã. êïììÝíï óå êýâïõò ëáäïôýñé

46

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

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

óõíïäåýåôáé ìå ôçãáíçôÝò ðáôÜôåò, ìáêáñüíéá Þ Üóðñï ñýæé óðõñùôü.

ÓÜñôóáÆÜêõíèïò

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.

SartsaZakynthos (Zante)


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


1 êïõíïõðßäé ìÝôñéï

4-5 þñéìåò íôïìÜôåò Þ Ýíá êïõôß êïíóÝñâáò êïíêáóÝ

2 êñåììýäéá ìÝôñéá ôñéììÝíá


ÁëÜôé

ÐéðÝñé

3-4 ìïó÷ïêÜñöéá

1-2 öýëëá äÜöíçò

½ êïõô. ãëõê. êáíÝëëá óêüíç

2 ìéêñÝò ðéðåñéÝò êüêêéíåò êáõôåñÝò

1 ðïôÞñé êüêêéíï êñáóß

48

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

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.

Êïõíïõðßäé óïöéãÜäï ÆÜêõíèïò

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.

Cauliflower sofigadoZakynthos (Zante)

ÕëéêÜ (ãéá 20 êïììÜôéá)

1 öëéôæ. ôóáã. ñýæé âñáóìÝíï

½ êéëü âïäéíü ç áñíßóéï êéìÜ

1 öëéôæ. ôóáã. êåöáëïôýñé ôñéììÝíï

4 êïõô. óïõð. ìáúíôáíü

øéëïêïììÝíï

ÁëÜôé

ÐéðÝñé


2 áâãÜ ÷ôõðçìÝíá

4 êïõô. óïõð. ôñßììáôá ðáîéìáäéïý

Åëáéüëáäï ãéá ôçãÜíéóìá

ÅêôÝëåóç

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

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

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

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

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

ñïäïêüêêéíåò áð' Ýîù êáé ôñáãáíéóôÝò.

5150

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

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

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

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.

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí


40 ìåãÜëá áìðåëüöõëëá 1 êéëü êéìÜ ìïó÷áñßóéï 1 ìåãÜëï êñåììýäé ðïëôïðïéçìÝíï 1 êïõô. óïõð. Üíçèï øéëïêïììÝíï 1 êïõô. óïõð. ìáúíôáíü øéëïêïììÝíï 3 öñÝóêá êñåììõäÜêéáøéëïêïììÝíá ½ öëéôæ. ôóáã. ñýæé ÁëÜôé, ðéðÝñé2 öëéôæ. ôóáã. æùìü áðü âñáóìÝíïìïó÷Üñé2 êïõô. óïõð. âïýôõñï

Ãéá ôï áõãïëÝìïíï

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

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

drain.

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

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

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

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

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

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.

Ingredients (serves 5-6 persons)

40 big vine leaves 1 kilo beef mince 1 big onion, pulped 1 Tablespoon dill, finely chopped 1 Tablespoon parsley, finelychopped 3 spring onions, finely chopped ½ cup rice salt, pepper2 cups beef stock2 Tablespoon butter

For the egg and lemon sauce

2 eggs (only the yolks)the juice of a medium lemon

the ionian islands- waves of flavourYiouvarlakia (rice meatballs) in vine

leaves and egg and lemon sauseIthaca

ÃéïõâáñëÜêéá ìå áìðåëüöõëëáêáé áõãïëÝìïíï

ÉèÜêç

ÊñïêÝôåò ÉèÜêç

Ingredients (for 20 pieces)

1 cup boiled rice

½ kilo beef or mutton minced meat

1 cup kefalotyri (hard, salty cheese),

grated

4 Tablespoon parsley, finely

chopped

salt

pepper

1 cup flour

2 eggs, beaten

4 Tablespoons rusk, ground


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.

Croquettes Ithaca

ÕëéêÜ (ãéá 40 êïììÜôéá ðåñßðïõ)

3 ëßôñá íåñü

1 êéëü óéìéãäÜëé ÷ïíäñü

1 ðñÝæá áëÜôé

ÆÜ÷áñç êáé êáíÝëá ãéá ôï

ãáñíßñéóìá

ÅêôÝëåóç

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

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

óáí êñÝìá. ¸ðåéôá ñß÷íåôå ôçí êñÝìá óå ëáäùìÝíï ôáøß, ôç óôñþíåôå êáé ôçí

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

4-5 åê.).

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

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

êáíÝëá.

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

5352

ÅêôÝëåóç

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

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

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

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

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

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

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

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

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

êïõìêïõÜô óôá âÜæá. Óöñáãßæåôå êáé äéáôçñåßôå óå äñïóåñü ìÝñïò.

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

ÕëéêÜ (ãéá äõï ìåãÜëá âÜæá)

1 êéëü ÊïõìêïõÜô

2 öëéôæ. ôóáã. æÜ÷áñç

1 êïõô. óïõð. îéíü

½ öëéôæ. ôóáã. íåñü

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.

Ingredients (for two large jars)

1 kilo cumquats

2 cups sugar

1 Tablespoon xino (citrate)

½ cup water


Êïõì-êïõÜô ãëõêüÊÝñêõñá

Öéôïýñåò ÆÜêõíèïò

Ingredients

(for approximately 40 pieces)

3 litres water

1 kilo thick semolina

1 pinch of salt

Sugar and cinnamon to garnish

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

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.

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

Fitoures Zakynthos (Zante)

Cumquat preserve Corfu

55


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

Ôçãáíßôåò ÓõíÞèùò öôéÜ÷íïíôáé óôéò ïíïìáóôéêÝò åïñôÝò ôùíÊåñêõñáßùí êáé öõóéêÜ ôçí ðáñáìïíÞ ôçò ãéïñôÞò ôïõ ÁãßïõÓðõñßäùíá.

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

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

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

ÊåöáëïíéÜò

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

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

Æïýðá Ôï ëéôü áõôü ðéÜôï áíÜãêçò áðáíôÜ êáé óôçí ÉèÜêç. Äåí åß-íáé ôßðïôå Üëëï áðü øùìß øçìÝíï óå öùôéÜ êáé ðåñé÷õìÝíï ìå ìðü-ëéêï åëáéüëáäï êáé êüêêéíï êñáóß.

Ëáãùôü ¸íá öáãçôü ðïõ ðáñáäïóéáêÜ öôéá÷íüôáí ìå ëáãü, óÞìå-ñá ãßíåôáé êáé ìå êïõíÝëé Þ êïôüðïõëï ðïõ ìáñéíÜñåôáé ãéá þñåò óåêüêêéíï êñáóß Þ îßäé (ðéï óõ÷íÜ ìå îßäé). ØÞíåôáé ìå ôïõëÜ÷éóôïí 3-4 ïëüêëçñá êåöÜëéá óêüñäï, íôïìÜôá êáé õðåñâïëéêÜ ðïëý ëåìüíé.

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

Ìðáêáëéáñüðéôá Ðßôá ìå ÷åéñïðïßçôï öýëëï ãåìéóìÝíç ìå îáñìõ-ñéóìÝíï ìðáêáëéÜñï, ñýæé êáé ìõñùäéêÜ.

ÌðáñìðïõëÝ Ðáñáäïóéáêü ãëõêü ôï ïðïßï öôéÜ÷íåôáé áðü ìÝëéêáé áìýãäáëá..

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 pre-served in jars for up to a year.

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

Fogatsa A Corfu sweet usually prepared at Easter.

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

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

Cephallonia

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

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

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 andred wine.

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

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

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

Barboule Traditional sweet made with honey and almonds.

54

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

ÊÝñêõñáò

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

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

ÂåíåôóéÜíéêï Ðáóôßôóéï Åßäïò ðßôáò ðïõ ðåñéëáìâÜíåé óôñþóåéòêñÝáôïò (êõíÞãé, êïôüðïõëï, ëïõêÜíéêï, ìïñôáäÝëá ê.Ü.), ðÜóôáò êáéìðåóáìÝë, ðïõ ðåñéêëåßïíôáé óå ãëõêéÜ óöïëéÜôá. ÖôéÜ÷íåôáé êáéóÞìåñá, óå åéäéêÝò ðåñéðôþóåéò.

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

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

ÌÜíôïëåò ÊáâïõñíôéóìÝíá áìýãäáëá ìå åðéêÜëõøç êáñáìÝëáò.

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

ÌðïõñäÝôï Ðñüêåéôáé ãéá öáãçôü ìå øÜñé óêïñðéü, ãáëÝï Þ ðáóôüìðáêáëéÜñï. Ãßíåôáé ìå ôóéãáñéóìÝíï êñåììýäé, êïêêéíïðßðåñï ãëõêüêáé êáõôåñü. Ôï ðéÜôï ìðïñåß íá åíéó÷õèåß ìå ôï æùìü âñáóôþíøáñéþí ìéêñÞò áîßáò.

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

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

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

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


Corfu

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

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

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

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

Mandolato (nougat) Glucose, honey, sugar, meringue, rosewater andalmonds.

Mandoles Roasted caramelised almonds.

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

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

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

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

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

Salami Made from pork meat and fat cut into cubes, with garlic andspices, wrapped in animal entrails and smoked; it is left to mature for30 to 40 days.


5756

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí


Ìðïìðüôá Ðáñáäïóéáêü ãëõêü (óõíÞèùò áðü êáëáìðïêÜëåõñï)ìå óôáößäåò.

Ñïäüîõäï Îßäé áðü óõãêåêñéìÝíç ðïéêéëßá ôñéáíôÜöõëëïõ.

Ñïóüëé Ðáñáäïóéáêü çäýðïôï áðü êáíÝëá.

ÑõæÜäá Ñõæüãáëï.

Óéñôæßñôæïõëá ØùìÝíéá ëïõêïõìáäÜêéá ðïõ öõóéêÜ, üðùò êáé ðïë-ëÜ Üëëá, ðåñéÝ÷ïõí óôç æýìç ôïõò êñáóß. Áöïý ôçãáíéóôïýí óå Ü-öèïíï ëÜäé, ðáóðáëßæïíôáé ìå êáíÝëá êáé æÜ÷áñç.

ÓôñáðáôóÜäá ÁõãÜ ìå íôïìÜôåò, ôçãáíéóìÝíá ìå íôüðéï åëáéüëá-äï, áëÜôé, ðéðÝñé êáé öÝôá.

Ôõñüðéôá áâñÜêùôç Ôï ëÝåé êáé ôï üíïìÜ ôçò. Ðñüêåéôáé ãéá ìéáôõñüðéôá ÷ùñßò öýëëï ç ïðïßá áðïôåëåßôáé áðü Ýíá ðç÷ôü ÷õëü á-ðü âïýôõñï, öÝôá, êåöáëïôýñé ãéáïýñôé êáé áõãÜ êáé øÞíåôáé óôïöïýñíï.

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

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

ÉèÜêçò

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

Æïýðá Øùìß øçìÝíï óôç öùôéÜ êáé âïõôçãìÝíï óå åëáéüëáäï êáéêñáóß.

ÌðáìðáíÜäá Øùìß îåñü ìïõóêåìÝíï óå óÜëôóá áðü üóðñéá.

Ðéíüëéá Ôá êïõêïõíÜñéá ðïõ ÷ñçóéìïðïéïýíôáé óå äéÜöïñåò ãåìß-óåéò êñÝáôïò, üðùò ôçò ãáëïðïýëáò.

Ðïõôßãêá ÐáñáëëáãÞ ôçò ðïõôßãêáò, ìå ôï åããëÝæéêï ãáóôñïíïìé-êü óôõë ðïõ óõíáíôÜìå óôçí ÊÝñêõñá êáé ôá Êýèçñá, ìüíï ðïõ å-äþ áíôß ãéá óéìéãäÜëé ÷ñçóéìïðïéåßôáé ëåõêü øùìß.

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

ÑïâÜíé Ìç óáò ãåëÜåé ôï üíïìá! ÌïéÜæåé ìå ôï êëáóéêü ñáâáíß, ìü-íï ðïõ ôç äéáöïñÜ ôçí êÜíåé ôï ñýæé êáé ôï ìÝëé. ÐñïóöÝñåôáé óåãÜìïõò, âáöôßóéá êáé åïñôÝò.

ÓêáóôÝò ÔóáêéóôÝò ìå ðÝôñá, Üãïõñåò åëéÝò.

Bobota Traditional sweet which is usually made with corn flour andraisins.

Rodoxydo Vinegar made from a specific variety of roses.

Rozoli Traditional liqueur made with cinnamon.

Ryzada Rice pudding.

Sirjirjoula Bread dumplings, which, naturally, like many others, includewine in their dough. After being fried in plenty of oil they are sprinkledwith sugar and cinnamon.

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

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

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

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

Ithaca

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

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

Babanada Dry bread soaked in a broth of pulses.

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

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

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

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 totreat guests at weddings, christenings and celebrations.

Skastes Stone crushed unripe olives.

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

Óïýðá ÷ôáðüäé Åíôåëþò éäéáßôåñç ãåýóç ìéáò áëëéþôéêçò åêäï÷Þòôïõ ÷ôáðïäéïý, ðïõ ìÝ÷ñé ôþñá ôï Ý÷ïìå óõíçèßóåé ùò ìåæÝ. Ôç äõ-íáôÞ êáé åðéèåôéêÞ ãåýóç ôïõ "ìáëáêþíåé" ëßãï ôï êïöôü ìáêáñïíÜ-êé ðïõ ðñïóôßèåôáé óôï ôÝëïò.

ÔæÝñéá Åíôüóèéá áðü êáôóéêÜêé Þ áñíÜêé ðïõ ôçãáíßæïíôáé óõíÞèùòìå áõãÜ.

Ôñïýöåò Ôï ðéï äçìïöéëÝò ãëõêü ôïõ íçóéïý ôï ïðïßï ìðïñåßôå íáâñåßôå óå äýï ôñåéò ðáñáëëáãÝò, ëåõêÝò ìå áìýãäáëï Þ óïêïëáôÝ-íéåò ðáóðáëéóìÝíåò ìå ôñïýöá.

ÔóåñÝðá* Ôå÷íéêÞ ìáãåéñÝìáôïò ðïõ ðñïÝñ÷åôáé áðü Ýíá ðáñáäï-óéáêü óêåýïò ðïõ åëÜ÷éóôá ÷ñçóéìïðïéåßôáé ðéá. Ðñüêåéôáé ãéá ÝíáêáðÜêé ðÞëéíï (áðü ëåõêü ðçëü, ðïõ Ý÷åé æõìùèåß ìáæß ìå ìáëëéÜ ãß-äáò ãéá íá ìç óêïñðÜåé åýêïëá ), ìå ôï ïðïßï óêåðÜæïõí ôï ìåôáë-ëéêü ôáøß ìÝóá óôï ïðïßï åôïéìÜæåôáé ôï öáãçôü (óõíÞèùò êáôóéêÜ-êé Þ êïôüðïõëï ìå ðáôÜôåò ëáäïñßãáíç êáé óêüñäï).

×ïõñìÜäåò Åîùôéêü üíïìá, áëëÜ óôçí ðñáãìáôéêüôçôá ðñüêåéôáéãéá Ýíá åßäïò ôçãáíçôþí ìåëïìáêÜñïíùí ðïõ óéñïðéÜæïíôáé êáé ðá-óðáëßæïíôáé ìå Üöèïíá êáñýäéá êáé êáíÝëá.

Æáêýíèïõ

ÁëéÜäá ÓêïñäáëéÜ (áðü ôçí éôáëéêÞ ëÝîç agliata).

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

ËáãÜíá Æáêýíèïõ ìå êñáóß ¸íá ãëõêü øùìß ìå ìðüëéêåò óôáöß-äåò áñùìáôéóìÝíï ìå ãëõêÜíéóï êáé ðáóðáëéóìÝíï ìå óïõóÜìé.

Ëáäïôýñé ×ëùñü ëåõêü ôõñß, ðïõ ùñéìÜæåé óôï ëÜäé, ìå ãåýóç ðé-êÜíôéêá êáõôåñÞ.

ÌáíÝóôñá Óïýðá.

ÌïõóôÜñäá-ÌïóôÜñíôá ¸íá åßäïò ãëõêéÜò óÜëôóáò, áðïìåéíÜñéôçò âåíåôóéÜíéêçò êïõæßíáò, ðïõ öôéÜ÷íåôáé ôüóï óôçí ÊÝñêõñá üóïêáé óôç ÆÜêõíèï ìå öñïýôá.

ÐáíôóÝôá Óåñâßñåôáé ó÷åäüí ðáíôïý óôï íçóß: ðñüêåéôáé ãéá ôï ìá-ëáêü ìÝñïò ôçò ÷ïéñéíÞò êïéëéÜò, ãåìéóôÞ ìå ôõñß, ðéðåñéÜ êáé íôïìÜ-ôá óå ñïëü áðü ôï ìðÝéêïí.

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

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

Tzieria Entrails of lamb or kid usually fried with eggs.

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

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

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

Zakynthos

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

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

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

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

Manestra Soup with rice-like pasta.

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

Pantseta Served almost everywhere on the island: this is the soft partof the pork belly, filled with cheese, peppers and tomatoes, rolled inbacon.

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

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

58

éüíéá

íçóé

Ü-

êýìá

ôá ã

åýóå

ùí

ÐïñðÝôåò ÊåöôÝäåò.

ÐñÝíôæá ÖñÝóêï ôõñß ôýðïõ öÝôáò ìå áëïéöþäç õöÞ. ÐáëéÜ ç äéá-ôÞñçóç ãéíüôáí óå áóêéÜ êáé ãé' áõôü åß÷å éäéáßôåñç ãåýóç. Óåñâßñå-ôáé ìå íôïìÜôá ôñéììÝíç.

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

Óáñôóïõôóïýíé Þ Óáñôóéôóüôï ËïõêÜíéêï áðü âïäéíü êáé ÷ïéñé-íü.

ÓãáôæÝôï Ôï æáêõíèéíü óðëçíÜíôåñï, êõñßùò áðü êáôóßêé, ðïõ áíá-öÝñåôáé êáé ùò Ýäåóìá ôçò ÐÝìðôçò ôùí Áðïêñéþí, ðåñé÷õìÝíï ìåáõãïëÝìïíï.

Óêïñäïóôïýìðé ìåëéôæÜíá ÔóéãáñéóìÝíåò ìåëéôæÜíåò, öïõñíéóìÝ-íåò ìå óêüñäï êïðáíéóìÝíï, íôïìÜôá, ëÜäé êáé ñßãáíç.

ÓðëÞíá ãåìéóôÞ Ìå ñýæé, óêüñäï, ôõñß.

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

Ôóéëéêïýñäá Þ Ôóéëéðïýñäï ÐáñáäïóéáêÞ ìáãåéñßôóá, üðïõ êïì-ìáôÜêéá ôçò óõêùôáñéÜò âñÜæïíôáé óôçí êáôóáñüëá êáé ôóéãáñßæï-íôáé ìå ëÜäé, ãáñßöáëï, äÜöíç, êáíÝëá êáé åíßïôå ìå öñÝóêéá íôïìÜ-ôá.

Öéôïýñåò Ãëýêéóìá ðïõ ðñïóöÝñåôáé êõñßùò óå ãÜìïõò êáé ðáíç-ãýñéá. Åßíáé ïõóéáóôéêÜ ôçãáíçôÝò ìðïõêéÝò áðü óõìðáãÝò óéìéãäÜëéðáóðáëéóìÝíåò ìå æÜ÷áñç êáé êáíÝëá (ìïéÜæåé ìå ôç ëáäüðéôá ôçòËåõêÜäáò).

Öñýóá Øùìß ÷ùñéÜôéêï, êïììÝíï óôç ìÝóç, ðïõ ðñþôá öñýãåôáéêáé óôç óõíÝ÷åéá ôñþãåôáé åëáöñþò âñåãìÝíï ìå íåñü êáé îßäé. Óõ-íïäåýåôáé áðü åëáéüëáäï, ñßãáíç, íôïìÜôá ôñéììÝíç, êÜðáñç êáéðñÝíôæá.

ËåõêÜäáò

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

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

ÊáðïóÜíôåò ×ôÝíéá.

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

Porpetes Fried meatballs.

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

Beef ragout Zakynthos pastitsada, similar to that of Corfu.

Sartsoutsouni or Sartsitsoto Beef and pork sausage.

Sgajeto Zakynthos dish made from entrails, mainly goat entrails, whichis also mentioned as the dish of Carnival Thursday, served in egg andlemon sauce.

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

Stuffes Spleen With rice, garlic and cheese.

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

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.

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).

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

Lefkada

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

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

Caposantes Scallops.

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

Ëïýöåò Õäñüâéï ðïõëß ðïõ öôéÜ÷íåôáé óõíÞèùò ëåìïíÜôï ìå ðïë-ëÜ óêüñäá êáé äåíäñïëßâáíï.

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

Íéüêï Ôï ÷ïíäñü êñéèáñÜêé.

Ðáãïýñéá ãåìéóôÜ ÊÜâïõñåò ãåìéóôïß ìå ñýæé.

Ðáëáìßäá óôï êåñáìßäé Êïéíüò ôñüðïò ìáãåéñéêÞò ôçò ðáëáìßäáòêáé ôïõ ÷åëéïý óå üëç ôç äõôéêÞ ÅëëÜäá. ×ñçóéìïðïéåßôáé êïßëï êå-ñáìßäé.

ÐáóôéôóÜêéá ÌéêñÜ ãëõêÜêéá ìå âÜóç âïõôõñÝíéá æýìç êáé ãÝìéóçáðü áìýãäáëá, áöñÜôç ìáñÝãêá êáé ìõñùäÜôç ìáñìåëÜäá âåñßêï-êï.

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

Óáâüñï ìå óôáößäåò Ï êëáóéêüôåñïò ôñüðïò äéáôÞñçóçò ôùí ìé-êñþí øáñéþí (ìáñßäåò, êïõôóïìïýñåò, ãüðåò) óå ìéá ðá÷éÜ óÜëôóáöôéáãìÝíç áðü óêüñäï, óôáößäåò ìáýñåò, äÜöíç, îßäé êáé äåíäñïëß-âáíï. ÌåôÜ áðü 2-3 ìÝñåò åßíáé êáëýôåñá íá êáôáíáëùèïýí åíôåëþòêñýá.

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

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

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

ÖñõãáäÝëéá ÓõêùôÜêéá êáé ìðüëéåò áñíéïý ðåñáóìÝíá óå êáëáìÜ-êéá êáé øçìÝíá óôá êÜñâïõíá.

×Üâáñá Á÷éâÜäåò.

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

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

Nioko Thick rice shaped pasta.

Stuffed Pagouria Crabs stuffed with rice.

Palamida (Atlantic bonito) on ceramic tile A common way to cookpalamida and eel in the whole of western Greece. A concave tile isused.

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

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

Raisin Savoro The classic way of preserving small fish (whitebait, kout-somoura, 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.

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

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

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

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

Havara Clams.

59


61

crete -waves of flavour

Ï ôüðïòÓôï óôáõñïäñüìé ôñéþí çðåßñùí, ôçò Åõñþðçò, ôçò Áóßáò êáé ôçò ÁöñéêÞò, óå Ýíá ôïðßï óðÜíéáò ïìïñöéÜò ìå áðüôïìïõò ïñåéíïýò ü-

ãêïõò, åýöïñåò ðåäéÜäåò êáé áôÝëåéùôåò áììïõäéÝò, âñßóêåôáé ôï íçóß ôçò ÊñÞôçò, ôï ðÝìðôï óå ìÝãåèïò íçóß ôçò Ìåóïãåßïõ ìå ìÞêïò ðïõ öèÜ-

íåé 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 ìïíôÝ-

ëïõ ôçò ìåóïãåéáêÞò äéáôñïöÞò.

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

Áéãáßïõ.

Ç ãåùóôñáôçãéêÞ èÝóç ôïõ íçóéïý ìå ôïõò åìðïñéêïýò äñüìïõò ðñïò ôçí Êýðñï, ôçí Áßãõðôï êáé ôç ÌÝóç ÁíáôïëÞ, óå óõíäõáóìü ìå ôá åý-

öïñá 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, Ãáë-

ëßá, 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 êñçôé-

êïý ôñáðåæéïý åßíáé ëßãï-ðïëý ôá ßäéá: åëáéüëáäï, äçìçôñéáêïß êáñðïß, üóðñéá, ìÝëé, ÷üñôá êáé âüôáíá. Óôá âõæáíôéíÜ ÷ñüíéá ïé Êñçôéêïß äéáôç-

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÷é-

óáí 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.

ÊñÞôç

63


The LandAt 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.

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

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 influ-

ence on Cretan cuisine originates from the Minoan Age. To this day, Cretan dishes have remained pretty much the same: olive oil, cereals, puls-

es, honey, wild greens and herbs. During Byzantine times the Cretans preserved their customs and domestic households preferred complicated

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 cit-

rus fruit brought from the East.

Crete

65


64

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

Ôüóï ïé êëéìáôïëïãéêÝò óõíèÞêåò üóï êáé ç ãåùìïñöïëïãßá å-ðçñÝáóáí ôéò áíèñþðéíåò ðáñáãùãéêÝò äñáóôçñéüôçôåò áëëÜ êáé ôáðñïúüíôá ðïõ ðáñÜãïíôáé óôï íçóß, ôá ïðïßá, óå óõíäõáóìü ìå ôçöáíôáóßá, ôç äçìéïõñãéêüôçôá êáé ôï êÝöé ôùí êáôïßêùí äéáìüñöù-óáí ôéò äéáôñïöéêÝò óõíÞèåéåò êáé ôçí êñçôéêÞ êïõæßíá, ðïõ ÷áñá-êôçñßæåôáé áðü ðïéêéëßá ãåýóåùí êáé áñùìÜôùí êáé èåùñåßôáé ùò ìéááðü ôéò ðéï õãéåéíÝò ôïõ êüóìïõ.

Óôéò ðåäéíÝò ðåñéï÷Ýò ôïõ íçóéïý áíáðôýóóïíôáé áãñïôéêÝò êáë-ëéÝñãåéåò ìå óçìáíôéêüôåñåò ôçí êáëëéÝñãåéá ôïõ áìðåëéïý êáé ôçò å-ëéÜò. Ï Þðéïò ÷åéìþíáò óå óõíäõáóìü ìå ôï èåñìü êáé îçñü êáëï-êáßñé, áëëÜ êáé ôç ìåãÜëç çëéïöÜíåéá êáé ôç äñïóéÜ áðü ôïõò âü-ñåéïõò áíÝìïõò ôïõ Êñçôéêïý ÐåëÜãïõò, åîáóöáëßæïõí éäáíéêÝòóõíèÞêåò ãéá ôï âëáóôéêü êýêëï ôïõ áìðåëéïý äßíïíôáò êñáóéÜ åîáß-ñåôçò ðïéüôçôáò êáé ìïíáäéêÞò ãåýóçò. Ï êñçôéêüò áìðåëþíáò áðï-ôåëåß ôïí ðëÝïí ðáñáäïóéáêü áìðåëþíá ôçò Åõñþðçò, ìå ðáëéÝòðïéêéëßåò, ïé ñßæåò ôùí ïðïßùí ÷Üíïíôáé óôçí áñ÷áéüôçôá êáé ôï ìé-íùéêü ðïëéôéóìü.

Ïé åäáöïêëéìáôéêÝò óõíèÞêåò åõíïïýí ôçí áíÜðôõîç êáé ôïõ å-ëáéüäåíôñïõ äßäïíôáò ëÜäé ìå õðÝñï÷ï Üñùìá êáé öñïõôþäç ãåý-óç êáé áîéüëïãåò âéïëïãéêÝò êáé èåñáðåõôéêÝò éäéüôçôåò ðïõ áðïôå-ëåß ôç âÜóç ôçò êñçôéêÞò êïõæßíáò. Äåí åßíáé ôõ÷áßï üôé áðü ôçí ÊñÞ-ôç îåêéíÜåé Þäç áðü ôçí áñ÷áéüôçôá ç êáëëéÝñãåéá ôçò åëéÜò êáé çäéÜäïóÞ ôçò óôïí Åõñùðáúêü Ìåóïãåéáêü ÷þñï.

Óôçí êñçôéêÞ ãç êáëëéåñãïýíôáé üóðñéá êáé äçìçôñéáêÜ, ðñþôåòýëåò ðïõ ìðïñïýí íá áðïèçêåõôïýí êáé íá ÷ñçóéìïðïéçèïýí óåìÝñåò ìå áíôßîïåò êáéñéêÝò óõíèÞêåò, üôáí äåí åßíáé äõíáôÞ ç áíá-æÞôçóç ôñïöÞò óôç öýóç. Óõ÷íïß ãáóôñéìáñãéêïß óõíäõáóìïß åßíáéüóðñéá ìå ëá÷áíéêÜ, üóðñéá ìå êñÝáò êáé üóðñéá ìå øÜñé, åíþ ç öá-íôáóßá ôùí íïéêïêõñþí Ýöèáóå óôï óçìåßï ôá üóðñéá íá ãßíïõí á-êüìç êáé êåöôÝäåò: öáâïêåöôÝäåò, ñïâéèïêåöôÝäåò…

Tï óéôÜñé èá äþóåé ôï êáèçìåñéíü øùìß êáé ðáîéìÜäé, ìá êé ÝíáðëÞèïò áðü öáãçôÜ ôùí ïðïßùí áðïôåëåß ôç âÜóç: ÷üíôñï, îéíü÷ï-íôñï, ìáãêßñé, ìáêáñüíéá, ÷õëüöôåò, ôñéöôïýäé, ëáíôïõñßäé...

Åðßóçò óôá ãüíéìá åäÜöç ôïõ íçóéïý áíáðôýóóïíôáé äåíäñþ-äåéò êáëëéÝñãåéåò üðùò êáóôáíéÝò, áìõãäáëéÝò, êåñáóéÝò, á÷ëáäéÝòê.Ü., ïé êáñðïß ôùí ïðïßùí ÷ñçóéìïðïéïýíôáé ôüóï óôç ìáãåéñéêÞ ü-óï êáé óôç æá÷áñïðëáóôéêÞ, ðïõ âñáóìÝíïé ìå æÜ÷áñç ìáò äßíïõíôá ðïëý íüóôéìá ãëõêÜ ôïõ êïõôáëéïý.

Óôá ðåäéíÜ êáé ðáñÜêôéá ìÝñç ôçò ÊñÞôçò êáëëéåñãïýíôáé êçðåõ-ôéêÜ ôá ïðïßá áðïîçñáßíïíôáé óôïí êáõôü Þëéï ôïõ êáëïêáéñéïý êáéáðïèçêåýïíôáé ãéá íá áðïôåëÝóïõí ôñïöÞ ôï ÷åéìþíá. Åéêüíåò áðüêïëïêõèÜêéá, ìðÜìéåò, ìåëéôæÜíåò ðåñáóìÝíåò óå êëùóôÞ íá óéãï-øÞíïíôáé êáé íá ñïäïêïêêéíßæïõí óôïí Þëéï åßíáé óõ÷íÝò óôá óïêÜ-êéá ðïëëþí ÷ùñéþí.


The climate and geomorphology have affected human produc-tive activities as well the island's product, which, in an imaginativeand creative manner, have combined with the locals' cheerful atti-tude to form their dietary habits: Cretan cuisine is characterizedby a plethora of tastes and aromas and it is considered one of thehealthiest cuisines in the world.

On the island plains vineyards and olive groves prevail. Mellowwinters combined with dry, warm summers, as well as ample sun-light and cool northern winds from the Cretan Sea ensure perfectviniculture conditions and excellent wines of unique flavour.Viniculture on Crete is the most traditional in Europe, using oldgrape varieties, the origins of which are lost in Antiquity and goback to the Minoan civilization.

Soil and climate conditions favour olive tree growth, givingolive oil a great aroma and a fruit-like taste; its organic and thera-peutic abilities are the foundation of Cretan cuisine. It is no coin-cidence that the first cultivation of olive trees started on Crete andfrom there it spread throughout the European Mediterraneanregions.

On Crete, cereals and pulses are grown to become ingredi-ents which can be stored and used when weather conditions arepoor and it is not easy to search the land for food. Common culi-nary combinations are pulses with vegetables, pulses with meatand pulses with fish, while housewives' imaginations invented newways 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 breadand rusks as well as a number of basic home-made pasta dishes:chondro, xinochondro, magiri, spaghetti, hiloftes, triftoudi, lan-douridi.

The island's fertile soil favours tree cultivation; there are chest-nut trees, walnut trees, cherry trees, pear trees and others. Theirfruit is used in both cooking and sweet-making; when boiled withsugar they make tasty traditional preserves.

On flat coastal parts of Crete they cultivate vegetables whichare dried in the hot summer sun and stored for winter use. Imagesof courgettes, aubergines, ladies' fingers hanging on a string anddrying in the sun are a common sight in the alleyways of many vil-lages.

Nature on your ...plate

Óôá ìåãÜëá õøüìåôñá êáé ôïõò ïñåéíïýò ó÷çìáôéóìïýò ìå ôáîåñÜ êáé Üãïíá åäÜöç åõíïåßôáé ç áíÜðôõîç ôçò êôçíïôñïößáò, êõ-ñßùò áñíéþí êáé êáôóéêéþí, ðïõ åêôüò áðü ôï êñÝáò äßíåé ìïíáäéêÜãáëáêôïêïìéêÜ ðñïúüíôá. Ôï êñÝáò ðáóôþíåôáé êáé ãßíåôáé áðÜêé,ëïõêÜíéêï, óýãëéíá ê.Ü. ðïõ ìðïñïýí íá áðïèçêåõôïýí êáé íá äéá-ôçñçèïýí ãéá ìåãÜëï ÷ñïíéêü äéÜóôçìá.

Óôá ðáñÜêôéá, ç êñçôéêÞ êïõæßíá óõìðåñéëáìâÜíåé óõ÷íÜ øÜñé.Ç åõñçìáôéêüôçôá ôùí ãõíáéêþí äßíåé óõíôáãÝò ðñùôüôõðåò êáé ãåõ-óôéêÝò üðùò åßíáé ôï øÜñé ìå ìðÜìéåò. Ç óõíÞèåéá íá ìáãåéñåýåôáéôï øÜñé ìå ÷ïñôáñéêÜ Ý÷åé ôéò ñßæåò ôçò óôç âõæáíôéíÞ êïõæßíá êáéìÜëéóôá ÷ñçóéìïðïéïýíôáé ôá ßäéá ÷üñôá, ìÜñáèá, ðñÜóá ê.Ü. Ôï ðÜ-óôùìá ôùí øáñéþí, Þ áëëéþò ôá áëßðáóôá, ðñïÝêõøå áðü ôçí áíÜ-ãêç äéáôÞñçóçò ôùí øáñéþí êáé ôùí èáëáóóéíþí ãéá ìåãÜëï äéÜóôç-ìá áëëÜ êáé ãéá ôç ìåôáöïñÜ ôïõò óå ðåñéï÷Ýò ìáêñéÜ áðü ôç èÜ-ëáóóá. ¸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 ôáðñïúüíôá ôçò ðïõ áðïôåëïýí ôç âÜóç ôçò ðåñßöçìçò êñçôéêÞò ðá-ñáäïóéáêÞò êïõæßíáò. Óå äýóêïëåò ðåñéüäïõò, ïéêïíïìéêÞò êñßóçòêáé õðïäïýëùóçò, üðùò óôéò ðåñéüäïõò ôçò Åíåôïêñáôßáò êáé ôçòÔïõñêïêñáôßáò, ôï øÜñé, ôï êõíÞãé êáé ôá óáëéãêÜñéá Þôáí ôñïöÝòðïõ óõíÝâáëëáí óôçí åðéâßùóç ôïõ íôüðéïõ ðëçèõóìïý êáé ìáãåéñå-ìÝíá ìå ðïëëïýò ôñüðïõò áðïôåëïýóáí ãåõóôéêÜ êáé íüóôéìá ðéÜôá.Ç ðëïýóéá óå åäþäéìá åßäç êñçôéêÞ ÷ëùñßäá áîéïðïéåßôáé óôï ìÝãé-óôï, êáèþò ðáñÝ÷åé ðÜíôá óôï êñçôéêü íïéêïêõñéü ôç äõíáôüôçôáôçò öôçíÞò ôñïöÞò. Ôßðïôá äåí ðÜåé ÷áìÝíï, ïé íïéêïêõñÝò ìáãåé-ñåýïõí ôá Üíèç ôçò êïëïêõèéÜò, ôïõò âëáóôïýò ðïëëþí ëá÷áíéêþí,ôá öýëëá ôçò ìïëü÷áò, ôïõò âëáóôïýò ôïõ âÜôïõ´ áêüìç êáé çôóïõêíßäá Ý÷åé ôç èÝóç ôçò óôçí êñçôéêÞ êïõæßíá êáé ìáãåéñåýåôáéóöïõããÜôï, ãéá÷íß êáé ìå äéÜöïñïõò Üëëïõò ôñüðïõò.

Áðü ôá ðéï îå÷ùñéóôÜ ðñïúüíôá ôçò êñçôéêÞò ãçò, ôï ìÝëé, áðï-ôåëïýóå ãéá ðïëëÜ ÷ñüíéá ôçí êýñéá ãëõêáíôéêÞ ïõóßá ðïõ óÞìåñáðëÝïí ÷ñçóéìïðïéåßôáé êáé óôçí êïõæßíá. ×áñáêôçñéóôéêü ðáñÜäåéã-ìá åßíáé ôï êñÝáò ìå ìÝëé ðïõ ìáãåéñåýïõí óôç äõôéêÞ ÊñÞôç, åíþôï ðéï óõíçèéóìÝíï åðéäüñðéï ôùí êôçíïôñïöéêþí ðåñéï÷þí åßíáé çìõæÞèñá êáé ç ãñáâéÝñá êáèþò êáé äéÜöïñåò ðßôåò ðåñé÷õìÝíåò ìåìÝëé.

ÔÝëïò, óôçí êñçôéêÞ êïõæßíá, Ý÷ïõí ôçí ôéìçôéêÞ ôïõò ôá äåêÜ-äåò åßäç âïôÜíùí êáé áñùìáôéêþí öõôþí ðïõ öýïíôáé ðáíôïý óôïíçóß êáé ÷ñçóéìïðïéïýíôáé ðüôå ãéá íá áñùìáôßóïõí äéÜöïñá ðñï-úüíôá (ð.÷. âñþóéìåò åëéÝò êáé åëáéüëáäï), ðüôå ãéá íá êÜíïõí ðéïíüóôéìï êáé ðéï ãåõóôéêü ôï öáãçôü êáé ðüôå ãéá íá ðáñáóêåõÜóïõíèáõìÜóéá áöåøÞìáôá. ÈåñáðåõôéêÜ Þ ìç, ôá èáìíþäç áõôÜ öõôÜ åß-íáé ßóùò áðü ôá ðéï áíôéðñïóùðåõôéêÜ óôïé÷åßá ôçò ßäéáò ôçò öõóéï-ãíùìßáò ôçò êñçôéêÞò öýóçò êáé ôïðßïõ: ìéêñÜ êáé 'óåìíÜ', ÷ùñßò÷ñùìáôéêÝò êáé ìïñöïëïãéêÝò 'åíôÜóåéò', ìå ðïéêéëßá üìùò áíåîÜ-íôëçôç êáé áñþìáôá ìåèõóôéêÜ, éêáíÜ íá ðñïêáëÝóïõí ôéò ðéï äõíá-ôÝò óõãêéíÞóåéò.

Livestock farming takes place in high altitudes and mountain-ous areas where the land is dry and barren; animals bred are main-ly sheep and goats and provide their meat, and unique dairy pro-duce. Their meat is preserved in salt and made into apaki, siglinaand sausages among others, which are stored and preserved forlong periods of time.

In coastal areas, Cretan cuisine often includes fish. Thewomen's inventiveness has created original and tasty recipes suchas fish with ladies' fingers. Their habit for cooking fish with greensoriginates from Byzantine cuisine and they often use the same wildgreens, such as wild fennel, leeks and so on.

Alipasta, fish preserved in salt, is a technique that arose fromthe need to keep fish and seafood for longer periods of time andfor transporting it to inland areas away from the sea. Salt pre-served 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 productswhich are the basis of the famous traditional Cretan cuisine.During harsh time of slavery and economic crisis, for examplewhen the Ottomans and Venetians occupied the island, fish, game,and snails provided meals that helped local people survive; thesewere cooked in various ways to create mouth-watering dishes.Nothing was wasted: housewives cooked pumpkin seeds, theroots of many vegetables, moloha (mallow) leaves or thistle bushshoots. Even stinging nettles are used in Cretan cuisine: they aremade into sfougato or yahni or cooked in various other ways.

An exceptional product of Cretan land, honey, was the mainsweetener for many years, and even today it is used in the kitchen.A typical example is meat cooked in honey, a dish made in west-ern Crete, while the commonest dessert in areas where livestockis bred is mizithra or graviera (gruyere) as well as all sorts of piescovered in honey.

Finally, in Cretan cuisine an honorary position is held by anumber of herbs which grow all over the island and are usedeither to add their aroma to various products such as table olivesand olive oil, or to enhance food flavour or to make enjoyableherbal teas. Whether they have healing properties or not, thesebush-like plants may be the most representative features ofCretan nature and landscape: they are small and "humble", lackingimpressive colours or forms; however, their variety is incredibleand their aromas intoxicating, evocative of intense feelings.

67


66

Ç ÊñÞôç Þôáí áíÝêáèåí ðñïíïìéïý÷ï óôáõñïäñüìé åìðïñé-êþí êáé ðïëéôéóìéêþí áíôáëëáãþí. ¢ññçêôá óõíäåäåìÝíç ìå ôá Þ-èç êáé ôá Ýèéìá, ôéò óõíÞèåéåò, ôéò éóôïñéêÝò ìíÞìåò, ôïí ôüðï êáéôçí ßäéá ôç ãç, ç êïõæßíá áõôÞ êáôáöÝñíåé íá áíáäåßîåé êáé ôïõòôåëåõôáßïõò áêüìá ãåõóôéêïýò ôüíïõò ôùí ôïðéêþí ðñïúüíôùíðïõ ÷ñçóéìïðïéïýíôáé ãéá ôçí ðáñáóêåõÞ ôùí äéáöüñùí öáãç-ôþí: ôï åëáéüëáäï, ôá Üãñéá ÷üñôá, ôá ëá÷áíéêÜ, ôá üóðñéá, ôá äç-ìçôñéáêÜ, ôá öñïýôá êáé ôïõò âñþóéìïõò êáñðïýò.

Ç ìáãåéñéêÞ ôÝ÷íç áêïëïõèåß óõãêåêñéìÝíïõò êáíüíåò ðïõ ü-ìùò äéáôçñïýí ìéá ôÝôïéá åëåõèåñßá ðïõ åðéôñÝðåé äåêÜäåò ðá-ñáëëáãÝò êáé éóÜîéåò ãåõóôéêÝò ðñïôÜóåéò. Ôá öáãçôÜ ðáñáóêåõÜ-æïíôáé ìå áðëïýò ôñüðïõò, óõíÞèùò øçôÜ, âñáóôÜ Þ ãéá÷íß. Ïéóõíäõáóìïß åßíáé ëéôïß áëëÜ åõñçìáôéêïß. Ôá ðñïúüíôá ðïõ ÷ñçóé-ìïðïéïýíôáé åßíáé ðÜíôá åäþäéìá êáé åðï÷éáêÜ óôï÷åýïíôáò óôçìÝãéóôç áîéïðïßçóÞ ôïõò êáé óôç ãåõóôéêÞ áíÜäåéîç ôçò éäéáéôåñü-ôçôÜò ôïõò.

Ôï åëáéüëáäï åßíáé ç ìßá êáé ìïíáäéêÞ ëéðáñÞ ïõóßá ðïõ ÷ñç-óéìïðïéåßôáé áðü ôá ìéíùéêÜ ÷ñüíéá ìÝ÷ñé êáé óÞìåñá. Ôï åëáéü-äåíôñï, üðùò áðïäåéêíýåôáé áðü ôá äéÜöïñá áñ÷áéïëïãéêÜ åõñÞ-ìáôá, õðÞñ÷å óå ïëüêëçñç ôçí ÊñÞôç Þäç áðü ôç ÌÝóç êáé ôçÍåüôåñç ÌåóïëéèéêÞ ðåñßïäï (2000 ð.×.). Õðïëïãßóôçêå üôé çðáñáãùãÞ óå ëÜäé ôá ÷ñüíéá åêåßíá ðñÝðåé íá Þôáí ãýñù óôïõò11.000 ôüíïõò, ÷ùñßò íá ëáìâÜíïíôáé õðüøç ïé ôåñÜóôéåò ðïóü-ôçôåò âñþóéìùí êáñðþí, ðïõ êáôáíáëþíïíôáí åêåßíç ôçí åðï÷Þðïëý ðåñéóóüôåñï áðü ü,ôé óÞìåñá. Áîßæåé íá óçìåéùèåß üôé õðÜñ-÷ïõí åëéÝò ðïõ ùñéìÜæïõí ðÜíù óôï äÝíôñï (óôáöéäïëéÝò) êáéôñþãïíôáé ÷ùñßò íá õðïóôïýí êáìßá áðïëýôùò åðåîåñãáóßá.

Ôá Üãñéá ÷üñôá ôñþãïíôáé óõíÞèùò ùìÜ Þ âñáóôÜ. Ãéá ôïõòðåñéóóüôåñïõò ìÞíåò ôï ÷ñüíï êÜèå ïéêïãåíåéáêü ãåýìá Þ äåß-ðíï ðåñéÝ÷åé ìéá óáëÜôá ìå ôïõëÜ÷éóôïí ïêôþ äéáöïñåôéêÜ åßäç.Ôá Üãñéá ÷üñôá ðïõ Ý÷ïõí Ýíôïíï Üñùìá ÷ñçóéìïðïéïýíôáé óõ-íÞèùò óôçí ðáñáóêåõÞ ìéêñþí óå ìÝãåèïò ðéôþí.

Ôá ëá÷áíéêÜ ôñþãïíôáé ùìÜ, âñáóôÜ Þ ãéá÷íß ìå ìéá åëáöñéÜóÜëôóá íôïìÜôáò. Ç ÷ñÞóç ôçò íôïìÜôáò äåí åßíáé óõ÷íÞ óôéòóÜëôóåò, êáèþò ïé ðåñéóóüôåñåò åßíáé äéáöáíåßò êáé õäáñåßò êáéêõñßùò ðåñéïñßæïíôáé óå áðëÜ áõãïëÝìïíá, ëåìïíüëáäá, ìå îßäé Þëåìüíé.

Ôá üóðñéá êáôáíáëþíïíôáé êõñßùò êáôÜ ôç äéÜñêåéá ôùí ìå-ãÜëùí íçóôåéþí, ïé ïðïßåò ôçñïýíôáé áõóôçñÜ. Óõ÷íÜ ôá óõíáíôÜ-ìå óå ðñùôüôõðïõò óõíäõáóìïýò ìå øÜñéá Þ êñåáôéêÜ, üðïõ äéá-ôçñïýí ôï âõæáíôéíü üíïìÜ ôïõò êáé êáëïýíôáé ìáãåéñÝìáôá Þ ìá-ãåéñéÝò.

ÊñÞôç…ðáñáäïóéáêÜ

Crete has always been a privileged crossroads of culture andtrade. Closely connected to people's mentality and culture, theircustoms, historic memory, locality and the land itself, Cretan cui-sine manages to portray even the slightest culinary detail of localproducts which are used to create a wide range of dishes: olive oil,wild greens, vegetables, pulses, cereals, fruit and edible grains andnuts.

Despite some very specific rules, there is ample freedom toallow dozens of variations and equally tasty results. Dishes aremade using simple methods; ingredients are usually fried, boiled orcooked yahni-style in the pot. Combinations are light but inven-tive. Ingredients used are always natural and seasonal, to ensurethey produce maximum effect and unique flavours.

Olive oil is the only fat source used from Minoan times todate. According to archaeological findings, olive trees grewthroughout Crete since the mid and late Mesolithic age (2000B.C.). It has been calculated that olive oil production during thattime was 11,000 tonnes, not to mention the massive amounts ofolives, which were then consumed much more than today. Itshould be noted that there are olives which ripen on the trees(stafidolies: 'raisin-like olives') and can be eaten without any pro-cessing whatsoever.

Wild greens are usually eaten either raw or boiled. Duringmost of the year every family dinner or lunch is accompanied bya salad of at least eight types of wild greens. Their intense aromamakes them ideal for stuffing small pies.

Vegetables are eaten raw, boiled or yahni, i.e. cooked in a lighttomato sauce. Tomato is not often used for sauces; most saucesare clear and watery, usually limited to avgolemono (egg andlemon sauce), lemonolado (oil and lemon sauce) or a vinegar-based sauce.

Pulses are mainly used during long fasting periods which arestrictly observed. They are often combined with fish or meat, andthey have maintained their Byzantine names, i.e. magiremata ormagiries.

Crete… traditionally Ôï êñÝáò ðñïÝñ÷åôáé êõñßùò áðü êáôóßêéá, áñíéÜ, êïõíÝëéá,ðïõëåñéêÜ êáé, êáôÜ ôç äéÜñêåéá ôïõ ÷åéìþíá, áðü ÷ïéñéíÜ. Ôá êá-ôóßêéá, áêüìá êáé óÞìåñá, åßíáé êõñßùò åëåõèÝñáò âïóêÞò êáé ôñÝ-öïíôáé ìå áãñéü÷ïñôá, âüôáíá êáé âëáóôÜñéá äÝíäñùí ìå áðïôÝ-ëåóìá ôï êñÝáò ôïõò íá Ý÷åé ìéá åõ÷Üñéóôá êñïõóôÞ êáé êáèüëïõëéðáñÞ ãåýóç.

Ôá óáëéãêÜñéá ìå ôç óåéñÜ ôïõò, ðåñéóóüôåñï ßóùò áðü êÜèåÜëëç êïõæßíá ôïõ êüóìïõ, ïýôå êáé óôç ãáëëéêÞ, êáôÝ÷ïõí îå÷ùñé-óôÞ èÝóç óôçí êñçôéêÞ êïõæßíá, êáèþò õðÜñ÷ïõí ðåñéóóüôåñá á-ðü 25 ðéÜôá ôùí ïðïßùí áðïôåëïýí ôï êýñéï óõóôáôéêü.

Ôá øÜñéá êáé ôá ìáëáêüäåñìá, ðáóôÜ Þ öñÝóêá, êáôáíáëþíï-íôáé ôïõëÜ÷éóôïí óôçí åíäï÷þñá óå áêüìá ìéêñüôåñåò ðïóüôç-ôåò áðü ôï êñÝáò, âñáóôÜ, øçôÜ Þ äéáôçñçìÝíá ìÝóá óå åëáéüëá-äï, îßäé êáé áñùìáôéêÜ ÷üñôá. Áíôßèåôá, óôéò ðáñÜêôéåò ðåñéï÷Ýò,ç á÷éíïóáëÜôá, ïé óïýðåò ìå ðåôñüøáñá (êáêáâéÜ), ôï ÷ôáðïäï-ðßëáöï êáé ãáñéäïðßëáöï áêüìá êáé ôá êáâïýñéá, üðùò êáé êÜèåëïãÞò üóôñáêá, èåùñïýíôáé èáõìÜóéá åäÝóìáôá. ÌïíáäéêÞ ßóùòãéá ôá åëëçíéêÝò ãáóôñïíïìéêÝò óõíÞèåéåò åßíáé êáé ç êáôáíÜëùóç-ìüíï óôç äõôéêÞ ÊñÞôç- öõêéþí.

Ôá øùìéÜ ðïõ ÷ñçóéìïðïéïýíôáé óôï êáèçìåñéíü öáãçôü ðå-ñéÝ÷ïõí ôïõëÜ÷éóôïí äýï åéäþí áëåýñé: óéôáñÝíéï êáé êñßèéíï, åíþïé êýñéåò ãëõêáíôéêÝò ïõóßåò ìÝ÷ñé êáé ðñéí áðü 50 ÷ñüíéá Þôáíôï ðåôéìÝæé êáé ôï ïíïìáóôü èõìáñßóéï ìÝëé.

Ôá ãëõêÜ ÷ùñßæïíôáé óå ôÝóóåñéò âáóéêÝò êáôçãïñßåò: ìéêñÝò êáé ìåãÜëåò ðßðåò ìå äéáöïñåôéêü æõìÜñé, ðáñáãåìé-

óìÝíåò ìå ìáëáêÜ ôõñéÜ êáé ðåñé÷õìÝíåò ìå ìÝëéôá ãëõêÜ ôïõ êïõôáëéïý, óôá ïðïßá ÷ñçóéìïðïéïýíôáé üëá ôá

åäþäéìá öñïýôá ôïõ íçóéïýôá ãëõêÜ üðïõ ðåñéÝ÷ïõí Üöèïíïõò êáñðïýò üðùò êáñýäéá

êáé áìýãäáëá (ðáôïýäá, êáñõäüðéôåò, áìõãäáëùôÜ) êáéôá áñôïóêåõÜóìáôá êáé ïé åïñôáóôéêïß Üñôïé, ðïõ ðáñáóêåõÜ-

æïíôáé ìå ëåõêü óéôáñÝíéï áëåýñé êáé Üöèïíá ìõñùäéêÜ êáé æõ-ìþíïíôáé êõñßùò ìå åëáéüëáäï.

Ôá ãáëáêôïêïìéêÜ ðñïúüíôá óôçí êñçôéêÞ äéáôñïöÞ êáôÝ÷ïõíóçìáíôéêüôåñç èÝóç êáé áðü ôï êñÝáò êáé áðü ôï øÜñé. Óå áõôÜðåñéëáìâÜíåôáé ï ïíïìáóôüò êñçôéêüò îéíü÷ïíôñïò, ðïõ äåí åßíáéôßðïôå Üëëï ðáñÜ Ýíá èáõìÜóéï ÷áñìÜíé áðü óðáóìÝíï óéôÜñé êáéîéíüãáëá. Ôá êñçôéêÜ ôõñéÜ èåùñÞèçêáí áðü ôïõò Âõæáíôéíïýò ôáêáëýôåñá ôçò Ìåóïãåßïõ, åíþ ìåãÜëåò ðïóüôçôåò áðü áõôÜ êáôá-íÜëùíáí êáé ïé ÂåíåôóéÜíïé, ïé ïðïßïé åß÷áí áðáãïñåýóåé ôçí åîá-ãùãÞ ôïõò áðü ôï íçóß. Ôá ðéï öçìéóìÝíá, áêüìá êáé óÞìåñá, åß-íáé ï áíèüôõñïò, ç ãñáâéÝñá, ôï êåöáëïôýñé êáé ç îéíÞ ìõæÞèñá×áíéþí.

Èá ìðïñïýóå êáíåßò íá áðáñéèìÞóåé äåêÜäåò Üëëá ðñïúüíôáêáé ðïëý ðåñéóóüôåñåò ãåõóôéêÝò ðáñáëëáãÝò ôïõò, ðïõ óõíèÝ-ôïõí óõíïëéêÜ Ýíáí áíåîÜíôëçôï ãáóôñïíïìéêü ðëïýôï, ðñïúüíìéáò óõóóùñåìÝíçò äéáôñïöéêÞò êïõëôïýñáò ðïõ ìå Ýíáí åêðëç-êôéêü ôñüðï êÜíåé ôéò ãåýóåéò, ôéò ìõñùäéÝò, áêüìá êáé ôéò ïíïìá-óßåò ôùí êñçôéêþí åäåóìÜôùí íá ôáîéäåýïõí áéþíåò ôþñá áíáë-ëïßùôåò ìÝóá óôï ÷ñüíï.

Main meat dishes are made with lamb, goat/kid, rabbit, poul-try, and, during winter, pork. Even today goat-meat comes fromfree range animals that graze on wild greens, herbs and youngshoots; this means that it is firm, succinct and hardly greasy.

What is worth mentioning is that in no other cuisine in theworld, not even in France, are snails enjoyed as much as Crete.There are more than 25 dishes using snails as their main ingredi-ent.

In the mainland at least, fish and sea food, whether preservedin salt or not, are consumed in even smaller quantities than meat;they are eaten boiled, fried or preserved in olive oil, vinegar andaromatic herbs. On other hand, in coastal regions, ahinosalata (seaurchin salad), kakavia (type of bouillabaisse) made with petropsara(stone fish), htapodopilafo (octopus pilaf) and garidopilafo (shrimppilaf) and even crabs, and all sorts of shellfish are considered fan-tastic dishes. Possibly unique in Greece is the habit of inhabitantsof western Crete to eat seaweed.

Bread made for everyday use contains at least two types offlour, wheat and barley while the main sweeteners used up to fiftyyears 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 chest-

nuts 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 xinochodroswhich is nothing more than wonderful home made pasta based on'broken' wheat and sour milk.

The Byzantines thought the Cretan cheeses were the best ofthe Mediterranean, while large quantities were also consumed bythe Venetians, who had forbidden their export from the island.Even today, the most popular cheeses are anthotiro (fresh softcheese), graviera (gruyere), kefalotyri (hard salty cheese) and thesour mizithra from Chania.

Dozens of other products could be named, along with theirculinary variations, comprising a vast gastronomic treasure-trove,which is the cumulative product of a long dietary culture. In amiraculous manner, flavours, aromas and even names of Cretandishes travel unchanged through centuries.

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

69


68

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

ÌåãÜëåò èñçóêåõôéêÝò ãéïñôÝò êáé óôáèìïß ôçò êïéíùíéêÞò æùÞòóõíäÝïíôáé ìå óõãêåêñéìÝíá êáé óõíÞèùò ðéï ðïëýðëïêá öáãçôÜ.

Ôá ×ñéóôïýãåííá, ìåôÜ áðü ôçí ðåñßïäï íçóôåßáò, ôï êñÝáò, êáéóõãêåêñéìÝíá ôï ÷ïéñéíü, êáôÝ÷åé êõñßáñ÷ç èÝóç óôï ãéïñôéíü ôñáðÝæé.Åðßóçò ïé íïéêïêõñÝò åôïéìÜæïõí ôá ÷ñéóôïõãåííéÜôéêá øùìéÜ, ðïõ äåíåßíáé Üëëá áðü ôá ÷ñéóôüøùìá Þ óôáõñüøùìá, ôá ïðïßá äéáêñßíïíôáéãéá ôïí ðëïýóéï óôïëéóìü êáé ôá éäéáßôåñá ó÷Ýäéá ðïõ äéáöïñïðïéïý-íôáé áðü ðåñéï÷Þ óå ðåñéï÷Þ. Ôçí Ðñùôï÷ñïíéÜ åôïéìÜæïíôáé ïé êïõ-ñáìðéÝäåò êáé ç âáóéëüðéôá åíþ áíÜ ðåñéï÷Þ ïé íïéêïêõñÝò öôéÜ÷íïõíäéÜöïñá ãëõêßóìáôá üðùò ôá ìåèõóìÝíá êïõëïõñÜêéá óôï ÌåñáìðÝ-ëï, ôá îåñïôÞãáíá óôçí ÉåñÜðåôñá ê.Ü. Ôçí ðáñáìïíÞ ôùí Èåïöáíåß-ùí óõíçèßæïíôáé ôá ðáëéêÜñéá (ðéÜôï áðïôåëïýìåíï áðü äéÜöïñïõòóðüñïõò: öáêÝò, ñåâßèéá, öáóüëéá, êïõêéÜ, óéôÜñé), ôéò Áðüêñéåò ïé á-ãíüðéôåò êáé ï ôæïõëáìÜò, ôï ÐÜó÷á ôï áñíß, ç ìáãåéñßôóá (óïýðá ìååíôüóèéá áñíéïý) êáé ïé áõãïêïõëïýñåò Þ ëáìðñïêïõëïýñåò êáèþòêáé ôá êáëéôóïýíéá.

Óå êïéíùíéêÝò åêäçëþóåéò üðùò óå ãÜìïõò, âáöôßóéá áëëÜ êáé óôáðáíçãýñéá ôï êõñßáñ÷ï öáãçôü åßíáé ôï ðéëÜöé åíþ åéäéêÜ øùìéÜ åôïé-ìÜæïíôáé ìå éäéáßôåñç ìáåóôñßá êáé ôÝ÷íç óôïëéóìÝíá, ôá ðåñßöçìá ãá-ìïêïýëïõñá Þ îïìðëéáóôÜ øùìéÜ. Åðßóçò ôá îåñïôÞãáíá, üðùò êáé ôááìõãäáëùôÜ åßíáé ãëõêÜ ðïõ ðñïóöÝñïíôáé ôüóï óå ãÜìïõò, üóï êáéóå Üëëá óçìáíôéêÜ êïéíùíéêÜ ãåãïíüôá. Ôï ðïôü ðïõ ðñïóöÝñåôáéóôïõò ãÜìïõò åßíáé ç óïõìÜäá êáèþò êáé Üöèïíï êñáóß ãçãåíþí ðïé-êéëéþí.

Áãñïôéêüò Áýãïõóôïò

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

ÃéïñôÞ ÓáñäÝëáò

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

Ïé ãéïñôÝò

Major religious festivals and landmark social events are connectedto specific, usually complicated, dishes.

During Christmas, after the fasting period, meat, pork in particular,holds a dominant position at the table. Housewives also prepareChristmas bread, which is none other than Christopsomo (Christ'sbread) or Stavropsomo (cross bread), which stand out with their richdecoration and individual designs, which differ from area to area. OnNew Year's, kourambiedes, short bread biscuits covered in icing sugar,and Vassilopita, St. Basil's pie, are prepared, while housewives make var-ious sweets in each area, such as methysmena (drunk biscuits) inMerabelo, xerotegana (pancakes) in Ierapetra and others. On the eveof the Epiphany the usual dish is the palikaria (the lads), a dish that con-sists of various grains and pulses: lentils, chick-peas, beans, broad beans,wheat. During Carnival they prepare the agnopites (pure pies) andjoulamas, a pie filled with entrails, nuts and raisins. At Easter the mostfamous dishes are lamb, magiritsa (lamb entrail soup) and avgok-ouloures or lambrokouloures (sweet bread decorated with red eggs),as well as kalitsounia, moon shaped sweets made with pastry stuffedwith 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 anddecorated with a lot of skill and craftsmanship; these are the renownedgamokouloura (wedding bread loaves) or xobliasta, decorated breadloaves. Also, xerotegana (pancakes) and the amygdalota (marzipan) aresweets offered at weddings and major social events. The drink offeredat weddings is soumada (orgeat, almond refreshment) as well as plen-ty of varieties of local wine.

"Farmer's August"

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

Sardine Festival

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

Festivals ÃéïñôÞ ÊáóôÜíïõ

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

ÃéïñôÞ ÔóéêïõäéÜò

Ôïí Ïêôþâñéï ðñáãìáôïðïéåßôáé ç ÃéïñôÞ ÔóéêïõäéÜò, ðïõ äéïñ-ãáíþíåôáé áðü ôïí ×ïñåõôéêü ¼ìéëï ×áíßùí "Ï Øçëïñåßôçò" óå óõ-íåñãáóßá ìå ôç Íïìáñ÷éáêÞ Áõôïäéïßêçóç ×áíßùí. Ëåéôïõñãåß ñáêï-êÜæáíï óôï Ðáëéü Ôåëùíåßï ×áíßùí êáé ïé ðáñåõñéóêüìåíïé áðïëáì-âÜíïõí æåóôÞ ôóéêïõäéÜ ìå ðëïýóéá ðáñáäïóéáêÜ åäÝóìáôá. Åðßóçò çßäéá ãéïñôÞ ðñáãìáôïðïéåßôáé ôï ÍïÝìâñéï óôï ËïõôñÜêé Êõäùíßáò,óôçí ÊÜíôáíï êáé óôïí ÐëáôáíéÜ.

ÃéïñôÞ Êñáóéïý

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

ÃéïñôÞ Ìåëéïý

ÊÜèå êáëïêáßñé (Áýãïõóôïò) ðñáãìáôïðïéåßôáé óôá ÁöñÜôá Êï-ëõìâáñßïõ ç ÃéïñôÞ Ìåëéïý ìå ôïõò åðéóêÝðôåò íá ãåýïíôáé åîáéñåôé-êÞò ãåýóçò ìÝëé ðïõ ðñïóöÝñåôáé äùñåÜí áðü ôïõò íôüðéïõò ìåëéó-óïêüìïõò êáèþò êáé Üëëá åêëåêôÜ åäÝóìáôá êáé êáëü êñáóß áðü ðá-ñáãùãïýò ôçò ðåñéï÷Þò õðü ôç ìåëùäßá ôçò êñçôéêÞò ëýñáò.

ÃéïñôÞ ÐáôÜôáò

ÅÜí âñåèåßôå ðåñß ôá ôÝëç Áõãïýóôïõ óôï Ëáóßèé, ìç ÷Üóåôå ôçíôñéÞìåñç ÃéïñôÞ ÐáôÜôáò ðïõ ãßíåôáé óôï ÷ùñéü ÔæåñìéÜäï. Èá ãåõ-ôåßôå ôçí ðáôÜôá ìáãåéñåìÝíç ìå ðïéêßëïõò ôñüðïõò êáé óõíïäåõìÝíçìå ôá áðáñáßôçôá: êñáóß êáé ôóéêïõäéÜ. Èá óáò ìåßíåé áëçóìüíçôç çðáôÜôá óôïí îõëüöïõñíï êáé ç ïöôÞ ðáôÜôá áëëÜ êáé ôï ðáñáäïóéá-êü ÷ïéñéíü ìáãåéñåìÝíï óå ðåôñüöïõñíï áðü ìåñáêëÞäåò ôïõ ÷ù-ñéïý.

Chestnut Festival

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

Tsikoudia Festival

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

Wine Festival

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

Honey Festival

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

Potato Festival

If you find yourselves in Lasithi near the end of August, do not missthe three-day Potato Festival held in the village of Jermiado. You willhave the opportunity to sample potatoes cooked in various ways andaccompanied by the true necessities, i.e. wine and tsikoudia. You willnever forget potatoes baked in a wood oven, ofti (roast) potatoes andtraditional pork cooked in a stone oven by the village old boys.

7170

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí crete -w

aves of flavour

ÃéïñôÞ Êáñðïõæéïý

Óôïí ×Üñáêá Çñáêëåßïõ êÜèå êáëïêáßñé ðñáãìáôïðïéåßôáé ç Ãéïñ-ôÞ Êáñðïõæéïý ìå ôç óõíïäåßá êñçôéêþí ìïõóéêï÷ïñåõôéêþí óõãêñï-ôçìÜôùí.

ÃéïñôÞ Êåñáóéïý

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

ÃéïñôÞ ôïõ ÅöôÜæõìïõ

Óôçí Êñïýóôá êÜèå ÷ñüíï ìåôÜ ôïí Äåêáðåíôáýãïõóôï äéïñãá-íþíåôáé ç ÃéïñôÞ ôïõ ÅöôÜæõìïõ, ôïõ "ìáãéêïý" øùìéïý ðïõ óðáíßùòðëÝïí ðáñáóêåõÜæåôáé áðü ôéò íïéêïêõñÝò óôï óðßôé. ¸÷åé üìùò ôçí ôé-ìçôéêÞ ôïõ ôçí çìÝñá áõôÞò ôçò ãéïñôÞò, êáèþò ïé íïéêïêõñÝò åôïéìÜ-æïõí ôá øùìéÜ ðïõ ìïéñÜæïíôáé óôïí êüóìï êáé áêïëïõèåß ãëÝíôé ìåäéáöïñåôéêü êÜèå öïñÜ èåìáôéêü áöéÝñùìá.

Áãéáóìüò ôùí êïðáäéþí óôçí ÁóÞ ÃùíéÜ ×áíßùí

Ðñüêåéôáé ãéá ìéá ðïëý éäéáßôåñç ãéïñôÞ ðïõ äéïñãáíþíåôáé ìüíïóôçí ÁóÞ ÃùíéÜ ×áíßùí ôçí çìÝñá ôïõ åïñôáóìïý ôïõ Áãßïõ Ãåùñãß-ïõ. Ôï îçìÝñùìá ôçò ãéïñôÞò, ïé âïóêïß ïäçãïýí Ýíá-Ýíá ôá êïðÜäéáôïõò óôçí åêêëçóßá ôïõ Áú-Ãéþñãç ãéá íá ôá åõëïãÞóåé ï éåñÝáò. Ìáæßìå áõôÜ, åõëïãåß êáé ôï ãÜëá ðïõ Ý÷åé óõãêåíôñùèåß áðü ôï Üñìåãìáðïõ Ý÷åé ðñïçãçèåß ôï ïðïßï óôç óõíÝ÷åéá ìïéñÜæåôáé óôïõò ðáñåõñé-óêüìåíïõò ðñïóêõíçôÝò. ÌåôÜ ôïí áãéáóìü ôùí êïðáäéþí, ðïõ ïëï-êëçñþíåôáé óõíÞèùò ôï áðüãåõìá, ãßíåôáé ç ðåñéöïñÜ ôùí åéêüíùí ôïõÁãßïõ êáé ôçò ÁíáóôÜóåùò ãýñù áðü ôïí éåñü íáü êáé áêïëïõèåß Ëåé-ôïõñãßá. Ìå ôç ëÞîç ôçò îåêéíÜåé ãëÝíôé ìÝ÷ñé áñãÜ ôç íý÷ôá ìå ñéæßôé-êá ôñáãïýäéá êáé ÷ïñïýò.

ÊïõñÝò

Åßíáé ìéá áðü ôéò ðéï åíôõðùóéáêÝò ãéïñôÝò êáé ëáìâÜíåé ÷þñá ôïõòôåëåõôáßïõò ìÞíåò ôçò ¢íïéîçò óå üëåò ôéò ïñåéíÝò ðåñéï÷Ýò ôçò ÊñÞ-ôçò, óôá ðëáßóéá ôçò ïðïßáò êÜèå êôçíïôñüöïò ðñïóêáëåß ößëïõò êáéóõããåíåßò íá ôïí âïçèÞóïõí óôçí êïõñÜ ôùí ðñïâÜôùí êáé ìåôÜ áêï-ëïõèåß ôñéêïýâåñôï ãëÝíôé êáé öáãïðüôé.

ÊáæáíÝìáôá

Ôï öèéíüðùñï ç ðáñáãùãÞ ôçò ñáêÞò áðïôåëåß ìéá óõíå÷Þ ãéïñ-ôÞ áð' Üêñç ó' Üêñç óôçí ÊñÞôç ãíùóôÞ ùò "êáæáíÝìáôá". Ç áðüóôá-îç ôçò ñáêÞò óõíäõÜæåôáé ìå ìáíôéíÜäåò, ôñáãïýäéá êáé ÷ïñïýò ìáðñïðÜíôùí ìå êáëïýò êñçôéêïýò ìåæÝäåò.

Watermelon Festival

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

Cherry Festival

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

Eftazymo bread Festival

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

Blessing the herds in Asi Gonia, Chania

This is a very special celebration organised only in Asi Gonia inChania, 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 milk-ing earlier that day, which is then given to the attending pilgrims. Afterthe blessing of the herds, which is usually completed in the afternoon,there is a display of the icons of the Saint and the Resurrection, whichare then carried around in procession outside the church, followed bya Mass. After the end of Mass a great party starts that lasts until late atnight with rizitika songs and dances.

Koures, Lamb shearing Festival

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

Kazanemata (Cauldron Festival)

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

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.

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.

Ingredients (for approximately 30 pieces)

For the pastry

1 kilo hard white flour½ cup raki1 pinch of saltWarm water3 tablespoons olive oil

For the filling

1 kilo finely chopped spinach1 small bunch finely chopped fennel1 cup finely chopped kafkalithres (Mediterranean hart-wort - Tordylium Officinalis)1 bunch sorrel1 tablespoon finely chopped parsley2 small bunches finely chopped spring onions1 cup olive oil½ teaspoon pepper1 teaspoon cuminSaltOlive oil for frying

ÕëéêÜ (ãéá 30 ðåñßðïõ êïììÜôéá)

Ãéá ôï öýëëï

1 êéëü áëåýñé óêëçñü ëåõêü1/2 öëéôæ. ôóáã. ñáêÞÁëÜôé ìéá ðñÝæá×ëéáñü íåñü3 êïõô. óïõð. åëáéüëáäï

Ãéá ôç ãÝìéóç

1 êéëü óðáíÜêé øéëïêïììÝíï1 ìáôóÜêé ìÜñáèï øéëïêïììÝíï1 öëéôæ. ôóáã. êáõêáëÞèñåò øéëïêïììÝíåò1 ìáôóÜêé ëÜðáèá1 êïõô. óïõð. øéëïêïììÝíï ìáúíôáíü2 ìáôóÜêéá öñÝóêá êñåììõäÜêéá, øéëïêïììÝíá1 öëéôæ. ôóáã. åëáéüëáäï1/2 êïõô. ãëõê. ðéðÝñé1 êïõô. ãëõê. êýìéíïÁëÜôéÅëáéüëáäï ãéá ôï ôçãÜíéóìá

72

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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 cres-

cents 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.

Wild greens kalitsounia

×ïñôïêáëßôóïõíá



6 large rip tomatoes

8 tablespoons short grain rice


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


6 íôïìÜôåò ìåãÜëåò êáé þñéìåò8 êïõôáëéÝò ñýæé ãëáóÝ4 ìåãÜëá êñåììýäéá øéëïêïììÝíá1 ìåãÜëï ìÜôóï ìÜñáèá (ôñõöåñÜ)2 êáñüôá ôñéììÝíá1 áãêéíÜñá ôñéììÝíç2 êïëïêõèÜêéá ôñéììÝíáÇ óÜñêá áðü ôéò íôïìÜôåò ðïõ áäåéÜæåôå1 öëéôæ. ôóáã. åëáéüëáäï1 êïõô. ãëõê. æÜ÷áñçËßãç ñßãáíçÁëÜôéÐéðÝñé7 ìåãÜëá áìðåëüöõëëáÅëáéüëáäï ãéá ôï øÞóéìï

74

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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.

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.

ÍôïìÜôåò ãåìéóôÝò ìå ñýæé êáé ìÜñáèá

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 pep-

per. 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.

Tomatoes stuffed with rice and fennel


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

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


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

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

76

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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.

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

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.

Öáãçôü ôï ïðïßï óõíÞèùò öôéá÷íüôáí ôéò ðáñáìïíÝò ôùí ãÜìùí, ãéá íá áîéïðïéçèïýí ôá åíôüóèéá ôùí äåêÜäùíóöáãéáóèÝíôùí 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.

Ñåâßèéá ìå ìïó÷Üñé Þ âïäéíü ÑåâéèÜôï

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 gold-

en; 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.

This dish was usually prepared on the eve of weddings, in order to use up the entrails of the dozens of slaughtered ani-mals, 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.

Revithato chick peas with veal or beef


1 êéëü êáôóßêé ìéêñü óå çëéêßá

1 êéëü öñÝóêá äñïóåñÜ áìýãäáëá,

ïëüêëçñá

1 ìåãÜëï êñåììýäé øéëïêïììÝíï


2 áõãÜ

2 ëåìüíéá

ÁëÜôé,

ÐéðÝñé


1 êéëü áñíÜêé êïììÝíï óå ìåñßäåò6 - 7 öñÝóêá êñåììõäÜêéá

1 ìáôóÜêé Üíçèï1/2 öëéôæ. ôóáã. åëáéüëáäï

800 ãñáìì. áãêéíÜñåò êáñäéÝòöñÝóêéåò Þ êáôåøõãìÝíåò

÷õìüò 3 ëåìïíéþí êáé 1 ëåìüíéêïììÝíï óå ìéêñÝò öÝôåò

2 áõãÜ ëßãï áëåýñé Þ êïñí öëÜïõñ

áëÜôéðéðÝñé öñåóêïôñéììÝíï

ÅêôÝëåóç

Áí ÷ñçóéìïðïéÞóåôå öñÝóêéåò áãêéíÜñåò, ôéò êáèáñßæåôå áðü ôá öýëëá ôïõòêáé êñáôÜôå ôéò êáñäéÝò ôïõò. Áöáéñåßôå ôï ÷íïýäé ôïõò êáé ôéò äéáôçñåßôå óåìéá ëåêÜíç ìå íåñü êáé ôéò öÝôåò ôïõ ëåìïíéïý.ÐëÝíåôå êáé óôåãíþíåôå ôï êñÝáò. Ôï áëáôïðéðåñþíåôå êáëÜ. Øéëïêüâåôå ôïíÜíçèï êáé ôá êñåììõäÜêéá. Æåóôáßíåôå ôï åëáéüëáäï êáé ñïäßæåôå ôï êñÝáòìáæß ìå ôá êñåììõäÜêéá êáé ôïí Üíçèï. Ñß÷íåôå ëßãï æåóôü íåñü êáéóéãïâñÜæåôå 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 ðïõÝ÷åôå ÷ôõðÞóåé ìå ëåìüíé. Ðåñé÷ýíåôå ìå ôï áõãïëÝìïíï ôï öáãçôü êáé ôï ðáóðáëßæåôå ìå ÜöèïíïöñåóêïôñéììÝíï ðéðÝñé. Áíáêáôåýåôå ôï öáãçôü êïõíþíôáò åëáöñÜ ôçí êáôóáñüëá.

79


78

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.

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

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

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

áíáêáôåýïíôáò óõíÝ÷åéá. Óåñâßñåôå ôï öáãçôü æåóôü.

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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

sides - do not burn. Add one cup of water, cover and cook at 1800oC 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.


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

Kid in egg and lemon saucewith almonds

Êáôóßêé áõãïëÝìïíï ìåáìýãäáëá

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.

Lamb and artichokes in eggand lemon sauce


3-3 êéëÜ áñíß êïììÝíï óå ìåãÜëá

êïììÜôéá

4 öëéôæ. ôóáã. êñáóß êüêêéíï

1 êïõô. óïõð. áëÜôé

ÅêôÝëåóç

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.

81


Ïöôü ìå êñáóß êáé ÷ïíôñü èáëáóóéíü áëÜôé

80

ÅêôÝëåóç

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 óôïõò180 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 âÜæåôåáìÝóùò ôï óêåýïò êÜôù áðü ôç ó÷Üñá, þóôå íá êáðíéóôåß ôï êñÝáò ðïëý

êáëÜ. Áí äåí êáïýí ôá âüôáíá åíôåëþò, åðáíáëáìâÜíåôå ôç äéáäéêáóßá, ìÝ÷ñéíá êáðíéóôåß êáëÜ ôï êñÝáò.

Áðëþíåôå óå ìéá ëåßá åðéöÜíåéá 2 - 3 ëáäüêïëëåò, óêïñðÜôå ìåñéêÜëåìïíüöõëëá 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.

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí


1 óðÜëá ÷ïéñéíÞ ìå êüêáëï ðåñßðïõ

2 êéëÜ

1 ìÜôóï îåñÞ ñßãáíç

1 ìÜôóï îåñü öáóêüìçëï

1 ìÜôóï îåñü èõìÜñé

ëåìïíüöõëëá

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 ofthe 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 tosmoke 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 wrapthe paper tightly and let the meat cool for at least 1 hour.

Serve the meat cold with plenty of salad.

A very popular way to cook pork in certain villages around thecity of Irakleion. As it is very enjoyable when eaten cold and, fur-

thermore, as it keeps for quite some time, it is sold at festivalswrapped in grease paper.


1 pork shoulder with bone

1 small bunch dried oregano

1 small bunch dried sage

1 small bunch dried thyme

Lemon leaves

Salt

Kapriko

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

óå ëáäüêïëëá.

Êáðñéêü


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.

Ofto roast with wine and coarse sea salt


20 - 25 ÷ï÷ëéïýò ÷ïíôñïýò

1/2 öëéôæ. ôóáã. åëáéüëáäï

1 êïöôÞ êïõô. óïõð. áëÜôé

3 êïõô. óïõð. îßäé áðü êüêêéíï

êñáóß

1 êëáäÜêé äåíôñïëßâáíï

ÅêôÝëåóç

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

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

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

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

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

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

ôïõò êáôåâÜæåôå áðü ôç öùôéÜ.

Óåñâßñåôå ôïõò ÷ï÷ëéïýò æåóôïýò ìáæß ìå ôç óÜëôóá ôïõò.

8382

ÅêôÝëåóç

Ðëýíåôå êáëÜ ôçí êïéëéÜ, ôç æåìáôÜôå óå âñáóôü íåñü êáé ôçí îýíåôå êáëÜ ìåÝíá 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 êáéôá 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÷ñéó÷åäüí íá êáëõöèåß ç êïéëéÜ. Ôï äÝíåôå óôçí Üêñç (ìå ôï ßäéï ôï Ýíôåñï) ãéá

íá ìçí îåôõëé÷ôåß.

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.

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

ÕëéêÜ ( ãéá 6 Üôïìá)

Ãéá ôá ãáñäïõìÜêéá

1 êïéëéÜ áñíßóéá ìáæß ìå ôá Ýíôåñá

1 êñåììýäé

ÁëÜôé

Ëåìüíé

1 êïõôáëéÜ áëåýñé

Ãéá ôï ìáãåßñåìá

1 êéëü ãáñäïýìéá

½ êéëü íôïìÜôåò öñÝóêéåò êïììÝíåò

óå ìéêñïýò êýâïõò

1 êéëü êïëïêõèÜêéá


1-2 êñåììýäéá

ÁëÜôé, ðéðÝñé.

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

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.


For the gardoumakia

1 kilo sheep entrails 1 onionSaltLemon1 tablespoon flour

1 kilo gardoumia½ kilo fresh tomatoes, cubed1 kilo courgettes1 cup olive oil1-2 onionsSalt Pepper


Gardoumakia entrails

with courgettes

ÃáñäïõìÜêéá ìå êïëïêõèÜêéá ×ï÷ëïß ìðïõìðïõñéóôïßóáëéãêÜñéá

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.

Chochloi bourbouristoi potted snails

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

ÕëéêÜ (2 ìåãÜëåò öñáôæüëåò)

1 ½ öëéôæ. ôóáã. êïéíü ðáñèÝíï åëáéüëáäï

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

3 êïììáôÜêéá ìáóôß÷á êïðáíéóìÝíç

1 êïõô. ãëõê. ãåìÜôï áëÜôé

2 êïõô. óïõð. æÜ÷áñç

84

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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.

ÁäåéÜæåôå ôï æõìÜñé óå Ýíá êáèáñü ìðïë êáé ôï óêåðÜæåôå ìå äýï âáìâáêåñÝò ðåôóÝôåò. Ôï áöÞíåôå óå æåóôü ìÝñïò, ìå óôáèåñÞ ðÜíôá

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

¼ôáí ôï æõìÜñé äéðëáóéáóôåß óå üãêï, ôï áäåéÜæåôå óå ìéá åëáöñþò áëåõñùìÝíç åðéöÜíåéá êáé ôï îáíáæõìþíåôå ìå ãñÞãïñåò êéíÞóåéò ãéá 4-5

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

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.

Øùìß æõìùôü óôáñÝíéï ìéãáäåñü

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 dou-

ble 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.

Wheat bread migadero

ÕëéêÜ (30 ðåñßðïõ êïììÜôéá)

1 êéëü áëåýñé ìáëáêü2 êïõô. óïõð. Åëáéüëáäï×õìü áðü Ýíá ìéêñü ðïñôïêÜëé1 êïõô. óïõð. ìáãéÜ Þ 2 êïõô. óïõð. ðñïæýìé½ êïõô. ãëõê. êáíÝëá óêüíç2 êïììáôÜêéá ìáóôß÷á ðïëôïðïéçìÝíç1 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

ÓïõóÜìéÆÜ÷áñç êñõóôáëéæÝ Þ ðåôéìÝæé

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

86

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).

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.

ÌåëïìáêÜñïíá ôçãáíéïý

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 approxi-

mately 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 diag-

onally 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 tow-

els, 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 flour2 Tablespoons olive oilJuice of 1 small orange1 Tablespoon yeast or 2 Tablespoons leaven½ teaspoon cinnamon2 nuggets mastic, powdered1 ½ Tablespoons sugar½ teaspoon saltOlive oil for frying

For the syrup

2 cups sugar1 cup honey1 ½ cups water

For the sprinkling

Sesame, crystallised sugar or petimezi (preserved grape juice)

Fried melomakarona

Ingredients (for approximately 45 pieces)

7 bergamots

1200gr sugar

Juice of 1 lemon

1 ½ cups of water

Juice of ½ a lemon


7 ðåñãáìüíôá

1200 ãñ. æÜ÷áñç

Ôï ÷õìü åíüò ëåìïíéïý

1 ½ öëéôæ. ôóáã. íåñü

Ôï ÷õìü ½ ëåìïíéïý ãéá ôï ôÝëïò

88

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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

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

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

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

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

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.

Ãëõêü ðåñãáìüíôï

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 sim-

mer 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.

Bergamot preserve

Ingredients (for app 40 pieces)

1 ½ kilos flour1 cup olive oil1 cup sugar2 eggs 1 carton of yoghurtA pinch of vanilla½ teaspoon mastic15 lemon leaves1 cup white sesame2 Tablespoons fresh yeast

For the filling

1 kilo mizithra1 egg2 Tablespoons sugar4 Tablespoons honey1 teaspoon cinnamon

ÕëéêÜ (ãéá 40 êïììÜôéá ðåñßðïõ)

1 1/2 êéëü áëåýñé


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

90

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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.

ÁíåâáôÜ êáëéôóïýíéá

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

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.

Anevata kalitsounia


For the pastry

½ kilo hard flour

½ teaspoon salt

3 Tablespoons olive oil

Juice of half a lemon

1-2 cups warm water


For the filling

½ kilo of sour goat cheese

Honey (optional)



1/2 êéëü áëåýñé óêëçñü

1/2 êïõô. ãëõê. áëÜôé


×õìü áðü ìéóü ëåìüíé

1 - 2 öëéôæ. ôóáã. ÷ëéáñü íåñü

Åëáéüëáäï ãéá ôï ôçãÜíéóìá


1/2 êéëü êáôóéêßóéï ôõñß

Ìáëáêü, îéíü

ÌÝëé (ãéá ôï óåñâßñéóìá ðñïáéñåôéêÜ)

92

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

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

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.

Óáñéêüðéôåò

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.

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-

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

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.

Sarikopites pies

95


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

ÎéíïìõæÞèñá Åßíáé Ýíá ìáëáêü ôõñß, ìå áñêåôÜ îéíÞ ãåýóç êáé áëïéöþ-äç Þ êïêêþäç õöÞ, ðïõ ÷ñçóéìïðïéåßôáé êõñßùò óôçí ðáñáóêåõÞ ôçò óá-ñéêüðéôáò êáé ôùí êáëéôóïõíéþí.

ÎåñïôÞãáíá ËåðôÝò ëïõñßäåò æýìçò ðïõ ôõëßãïíôáé êáèþò ôçãáíßæïíôáéóå Üöèïíï åëáéüëáäï óå ó÷Þìá óðåßñáò. Óåñâßñïíôáé ìåëùìÝíåò êáéðáóðáëéóìÝíåò ìå óïõóÜìé.

ÎïìðëéáóôÝò ãáìïêïõëïýñåò ÌéêñÜ Ýñãá ôÝ÷íçò, ôá êïõëïýñéá áõôÜöôéÜ÷íïíôáé áðü Ýìðåéñåò ãõíáßêåò êáé óôïëßæïíôáé ìå ìéêñÜ ëïõëïýäéá,öýëëá, äÝíäñá, áíèñþðéíåò öéãïýñåò, üëá öôéáãìÝíá áðü æýìç.

Ïöôü ÊñÝáò áðü ÷ñïíéÜñéêï êõñßùò áñíß (æõãïýñé) Þ êáôóßêé ôï ïðïßï,áöïý áëáôéóôåß êáëÜ, øÞíåôáé óêÝôï Þ ðÜíù óå êëßìáôá óå êëåéóôïýò îõ-ëüöïõñíïõò.

Ðáôïýäá Ãëõêü ôçò áíáôïëéêÞò ÊñÞôçò ìå ôñáãáíÜ ðáîéìáäÜêéá ãåìé-óôÜ ìå Ýíá ìåßãìá áðü áëåóìÝíç óôáößäá, áìýãäáëï êáé ôñßììá ðïñôï-êáëéïý.

Ðçêñüãáëï ×áíßùí Ìáëáêü ôõñß ìå êñåìþäç õöÞ êáé õðüîéíç, äñï-óåñÞ ãåýóç. ÐáñÜãåôáé áðïêëåéóôéêÜ óôï íïìü ×áíßùí êáé åßíáé ôï êý-ñéï óõóôáôéêü ôçò êñåáôüôïõñôáò êáé ôïõ ìðïõñåêéïý.

ÑáêÞ ¸íá ðïôü îå÷ùñéóôü, ãåìÜôï êáé ðëçèùñéêü, ðïõ ãåííéÝôáé ìÝóááðü ôá áðïìåéíÜñéá ôùí óôáöõëéþí. Ôï ðïôü áõôü ðåñéÝ÷åé äéðëÜóéá ÞôñéðëÜóéá ðïóüôçôá ïéíïðíåýìáôïò áðü ü,ôé ôï êñáóß (20-30 % âáè-ìïýò). ÌÜëéóôá äõíáôüôåñç ñáêÞ åßíáé áõôÞ ðïõ ðáñÜãåôáé ôá ðñþôá10-15 ëåðôÜ ôçò êÜèå êáæáíéÜò êáé ëÝãåôáé ðñùôüñáêç.

Óáñéêüðéôåò ÔçãáíéôÝò ðßôåò óå ó÷Þìá óðåßñáò ãåìéóôÝò ìå îéíÞ ìõæÞ-èñá êáé óåñâéñéóìÝíåò ìå ìÝëé. ÐÞñáí ôï üíïìÜ ôïõò áðü ôï ÷áñáêôç-ñéóôéêü êñçôéêü ìáíôßëé ðïõ öïñéÝôáé óôï êåöÜëé êáé ïíïìÜæåôáé óáñßêé.

ÓêÜñïé, ôá øÜñéá ôïõ êñçôéêïý ðåëÜãïõò Ãíùóôüôåñï åßäïò óôçí Åë-ëÜäá åßíáé ï óêÜñïò ï êñçôéêüò. Ôñþãåôáé øçôüò ìáæß ìå ôá åíôüóèéÜôïõ, åöüóïí Ý÷åé øáñåõôåß íùñßò ôï ðñùß, Þ ìå íôïìÜôá óôçí êáôóáñü-ëá.

ÓôÜêá Áëïéöþäåò ôõñß, áðáëü óå ãåýóç, ðïõ ðáñáóêåõÜæåôáé áðü ôçíôóßðá, äçëáäÞ ôïí áíèü ôïõ ãÜëáêôïò. ÊáôÜ ôçí ðáñáóêåõÞ ôïõ, ó÷çìá-ôßæåôáé ìéá õðïêßôñéíç êñÝìá êáé ãýñù áðü áõôÞ ôï âïýôõñï. Ç êñÝìáôñþãåôáé æåóôÞ åðÜíù óå øùìß åíþ ôï óôáêïâïýôõñï ÷ñçóéìïðïéåßôáéóôç ìáãåéñéêÞ êõñßùò óå ðéëÜöéá êáé ôçãáíçôÜ áõãÜ.

ÔóáêéóôÝò (åëéÝò) ÐñÜóéíåò ìåóáßïõ ìåãÝèïõò, Üãïõñåò åëéÝò ôùí ï-ðïßùí ç óÜñêá "ôóáêßæåôáé" óõíÞèùò ìå ìéá ðÝôñá Þ ìå ìåôáëëéêü áíôé-êåßìåíï. Äéáôçñïýíôáé óôï íåñü ìáæß ìå ÷õìü áðü ëåìüíéá Þ íåñÜíôæéá.

ÔóéëáäéÜ Åßíáé áõôü ðïõ üëïé ãíùñßæïõìå ùò ðç÷ôÞ. ÊïììÜôéá áðü ÷ïé-ñéíü êñÝáò (êåöÜëé êáé ðüäéá) óéãïâñÜæïõí áöÞíïíôáò Ýíá æùìü ðç÷ôüóáí æåëáôßíá. Êáñõêåýïíôáé ìå êýìéíï, ÷õìü áðü íåñÜíôæé, öýëëá äÜö-íçò êáé êõñßùò êáôáíáëþíïíôáé ùò ÷ñéóôïõãåííéÜôéêïò ìåæÝò.

Ôõñïæïýëé ÓõíÞèùò ðñüêåéôáé ãéá ìéêñÞò ïéêéáêÞò ðáñáãùãÞò ôõñß ìåðñþôç ýëç ôï êáôóéêßóéï ãÜëá. ¸÷åé çìßóêëçñç õöÞ êáé ðïëý åõ÷Üñéóôçãåýóç.

flavour and it is called anthotyro. When it dries up and hardens a bit, it isgrated over spaghetti that has been boiled in meat broths.

Xinomizithra (sour mizithra) This is a soft cheese with quite a tartflavour, and a creamy or grainy texture; it is mainly used to fill sarikopitaor kalitsounia.

Xerotigana Thin strips of dough which are wrapped into a spiral shapeand fried in plenty of olive oil. They are served in honey and sprinkledwith sesame.

Xobliastes gamokouloures (decorated wedding loaves) Small worksof art, these bread loaves are made by experienced women and deco-rated with small flowers, leaves, trees and human figures, all made out ofdough.

Ofto (roast) Meat from one-year-old animals, zygouri (mainly sheep) orgoat, which, after well seasoned with salt, and roasted as is or on vineshoots in a wood burning stone oven.

Patouda A dessert of Eastern Crete made with crunchy little rusks filledwith a mixture of ground raisins, almonds, and orange zest.

Chania Pikrogalo (Sour milk) Slightly sour soft cheese with creamy tex-ture and a fresh flavour. It is made exclusively in the Prefecture of Chania;it is the main ingredient in kreatotourta (meatcake) and boureki.

Raki A unique drink, full and rambunctious, which is made from the left-overs of grapes. This spirit contains double or triple the quantity of alco-hol than wine (20%-30%). In fact, the strongest raki is that produced inthe first 10-15 minutes of the kazania (distillation) and it is called protora-ki (first raki).

Sarikopita Fried spiral shaped pies filled with sour mizithra and servedwith honey. They have taken their name from the characteristic Cretanhandkerchief that is worn on the head and is known as a sariki.

Skari, the fish of the Cretan sea The most widely known species inGreece is the Cretan skaros (Euscarus Cretensis). It is grilled with itsentrails, if it has been fished early in the morning, or cooked in a pot withtomato sauce.

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 creamis formed, surrounded by butter. The cream is eaten warm on bread,while stakovoutiro (staka butter), is used in cooking, mainly in pilaf dishesor for frying eggs.

Tsakistes (broken olives) Medium, green, unripe olives whose flesh is"broken", usually using a stone or a metal object. They are kept in watermixed with lemon or Seville orange juice.

Tsiladia This is what is known as pichti in other parts of Greece. Piecesof 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 con-sumed as a Christmas appetizer.

Tyrozouli This is usually a small domestically produced cheese madefrom goat's milk. It is semi-hard and has a very pleasant taste.

94

êñÞô

ç -

êýìá

ôá ã

åýóå

ùí

Áíôéêñéóôü ºóùò ï ðéï "ðñùôüãïíïò" êáé ðáñÜëëçëá íüóôéìïò ôñüðïòøçóßìáôïò ôïõ êñÝáôïò. ÌåãÜëá êïììÜôéá êñÝáôïò óõíÞèùò áðü áñíßÞ êáôóßêé óôåñåþíïíôáé óå âÝñãåò ãýñù áðü ìéá ìåãÜëç öùôéÜ. Ç óÜñ-êá ôïõ êñÝáôïò óéãïøÞíåôáé ãéá 4-5 þñåò ìüíï ìå ôç èåñìüôçôá ôçòöëüãáò.

Áíùðïëßôéêï ðáîéìÜäé Åîáéñåôéêü çìßãëõêï ðáîéìÜäé ôï ïðïßï æõìþíå-ôáé ìüíï óôçí Áíþðïëç Óöáêßùí êáé óôï Áóêýöïõ. Ôçí éäéáéôåñüôçôáóôç ãåýóç ôïõ ôçí êÜíåé ï Üöèïíïò ôñéììÝíïò êüëéáíäñïò.

ÁðÜêé Êáðíéóôü ÷ïéñéíü øáñïíÝöñé ìå ðïëý ôñõöåñü êñÝáò, ôñþãåôáéùìü, ùò ìåæÝò, Þ ãßíåôáé ùñáßá ïìåëÝôá ìáæß ìå ÷üñôá.

ÅðôÜæõìá ÐáîéìÜäéá ðïõ ç âÜóç ôïõò åßíáé Ýíá åßäïò ðñïæõìéïý ðïõãßíåôáé áðü êïíéïñôïðïéçìÝíï ñåâßèé. ÐáñáóêåõÜæïíôáé ìüíï óôï ÇñÜ-êëåéï, ôïí ¢ãéï Íéêüëáï êáé ôç Óçôåßá.

Êáëéôóïýíéá Ôá êáëéôóïýíéá óôç Óçôåßá, óôï ÇñÜêëåéï êáé óôï ÑÝèõìíïãßíïíôáé ìå ãëõêéÜ ìõæÞèñá (ìáëáêü ôõñß) Þ ìå áíÜìéîÞ ôçò ìå îéíÞ. ¸-÷ïõí Üëëïôå ãëõêéÜ êáé Üëëïôå õðüîéíç ãåýóç. Ôï ó÷Þìá ôïõò ìðïñåß íáìïéÜæåé ìå ëý÷íï, ïðüôå ïíïìÜæïíôáé ëõ÷íáñÜêéá, Þ ìå ôñßãùíï (óõíÞ-èùò åßíáé ôá áíåâáôÜ) êáé íá èõìßæïõí äéðëùìÝíï ìáíôßëé. Óôá ×áíéÜ ôáêáëéôóïýíéá åßíáé áëìõñÜ êáé ãßíïíôáé ìå ÷üñôá Þ öñÝóêá êñåììýäéá Þìå Ýíá ìåßãìá ôõñéþí êáé Üöèïíï äõüóìï.

ÊáñôåñÜêé Ìåßãìá áöåøÞìáôïò ðïõ ðåñéÝ÷åé 7-10 äéáöïñåôéêÜ âüôá-íá: äßêôáìï, öáóêüìçëï, öëéóêïýíé, äõüóìï, èñïýìðé, èõìÜñé, ÷áìïìÞ-ëé.

Êåöáëïôýñé Óêëçñü, öôéáãìÝíï áðïêëåéóôéêÜ ìå ðñüâåéï ãÜëá, ìå åîáé-ñåôéêÜ ðéêÜíôéêç ãåýóç. Áí ç ùñßìáíóç Ý÷åé ãßíåé óôá ìéôÜôá, øçëÜ óôáâïõíÜ, ôüôå ïíïìÜæåôáé ôõñß ôçò ôñýðáò.

ÊïõêïõâÜãéá Ôï Üëëï üíïìá ôïõ äéÜóçìïõ êñçôéêïý íôÜêïõ. Êñßèéíïóôñïããõëü ðáîéìÜäé ìïõóêåìÝíï êáé óåñâéñéóìÝíï ìå åëáéüëáäï, ôñéì-ìÝíç íôïìÜôá êáé ëßãç öÝôá Þ îéíïìõæÞèñá áðü ðÜíù.

ÌáëÜêá ÓõìðáãÝò áëëÜ ìáëáêü ôõñß ðïõ ìïéÜæåé ðïëý ìå ôçí éôáëéêÞìïôóáñÝëá. ¸÷åé ïõäÝôåñç ãëõêéÜ ãåýóç êáé åëáóôéêÞ õöÞ êáé öôéÜ÷íåôáéáðïêëåéóôéêÜ êáé ìüíï ôçí Üíïéîç.

Ìåíïýæåò ÌïéÜæåé ðïëý ìå áõôü ðïõ ïíïìÜæïõìå óôçí õðüëïéðç Åë-ëÜäá êïêïñÝôóé, ìüíï ðïõ ãßíåôáé óå ðïëý ìéêñÝò óïýâëåò ôùí 20-30 åê.êáé åßíáé ëßãï ðéï ÷ïíäñü.

ÌðïõñÝêé Åßíáé Ýíá åßäïò áëìõñÞò ðßôáò ðïõ óõíáíôÜìå ìüíï óôá ×á-íéÜ êáé áðïôåëåßôáé óõíÞèùò áðü ôñéììÝíá êïëïêýèéá, ðáôÜôá, îéíïìõæÞ-èñá Þ ðçêôüãáëï êáé äõüóìï.

ÌõæÞèñá Þ áíèüôõñï Åßíáé Ýíá êáôÜëåõêï ìáëáêü êáé ãëõêü ôõñß ìåáñêåôÜ ëéðáñÜ. ÐáñáóêåõÜæåôáé áðü ôõñüãáëá ðñüâåéï Þ êáôóéêßóéï Þìå áíÜìéîç ôùí äýï. Êáôáíáëþíåôáé ùò åðéôñáðÝæéï ôõñß Þ óåñâßñåôáé ìåìÝëé êáé îçñïýò êáñðïýò. ¼ôáí áëáôéóèåß åîùôåñéêÜ êáé ìåßíåé íá ùñéìÜ-óåé óôïí áÝñá, óêëçñáßíåé, áðïêôÜ ðéðåñÜôç êáé óõìðõêíùìÝíç ãåýóç êáé

Ãáóôñïíïìéêü ëåîéêüÊñÞôçò

Antikristo (facing each other) Perhaps the most "primitive" yet tastyway to cook meat. Large pieces of meat, usually lamb or kid, are fixed tothin branches/sticks around a large fire. The meat is slowly cooked by theheat of the flames for 4-5 hours.

Anopolitiko paksimadi (Uptown rusk) An excellent semi-sweet ruskwhich is made only in Anopoli (Upper Town) of Sfakia and in Askyfo. Theunique taste is due to the generous amounts of grated coriander it isflavoured with.

Apaki Smoked pork griskin, very tender, eaten uncooked as a meze(appetizer), or can be used with wild greens to make a tasty omelette.

Eptazyma (rusks) Rusks made with leaven made from ground chickpeas. Only made in Irakleion, Agios Nikolaos and Sitia.

Kalitsounia Kalitsounia in Setia, Irakleion and Rethymno are made withsweet mizithra (soft cheese) or with a mixture of sweet and sourmizithra. They are either sweet or slightly sour. They may be shaped likesmall oil-lanterns and are then called lychnarakia (little lanterns), or intotriangles (usually the case with anevata) and look like folded handker-chiefs. In Chania, kalitsounia are savoury: they are made with wild greensor spring onions or a mixture of cheeses and plenty of spearmint.

Karteraki A mixed infusion made with 7-10 different herbs: dittany, sage,pennyroyal, spearmint, savory, thyme, and chamomile.

Kefalotyri Hard cheese, made exclusively from sheep's milk, with anexceptionally spicy flavour. If the aging process has taken place in the mita-ta (shepherds' "den") high on the mountains, then it is called tyri tis try-pas (cheese of the hole).

Koukouvaya (Owl) The other name of the renowned Cretan dakos. Acircular barley rusk, soaked in water and served with olive oil, gratedtomato and a little feta or sour mizithra sprinkled on top.

Malaka A solid but soft cheese that is very similar to Italian mozzarella. Ithas a neutral sweet taste and rubbery texture and it is made exclusivelyduring Spring.

Menouzes It is very similar to what, in the rest of Greece, is called koko-retsi (entrails barbecued on a spit), only this is made on very small spits,20-30cm long, and it is a little thicker.

Boureki It is a type of salty pie which we is only found in Chania; it is usu-ally filled with grated courgettes, potatoes, sour mizithra orpichtogalo(thickened milk), and spearmint.

Mizithra or Anthotyro This is a white, soft and sweet cheese with quitea high fat content. It is made with sheep's or goat's milk or a mixture ofthe two. It is served as an accompaniment to the main meal or withhoney and dried fruit and nuts. When its exterior layer is salted and it isleft to age while breathing, it hardens, takes on a peppery and condensed

Gastronomic Glossary of Crete

97

cyclades -waves of flavour

Ï ôüðïòÔá 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÷éôåêôïíé-

êÞ, 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 âñÜ-

÷ïõò. ÊáôÜ ìéá Üëëç õðüèåóç, ïíïìÜóôçêáí Ýôóé áðü ôç ëÝîç "êýêëïò" ëüãù ôùí ïñìçôéêþí áíÝìùí ðïõ áíÜãêáæáí ôá ðëïßá íá ðåñéóôñÝöïíôáé,

Þ 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. Óðå-

óéáëéôÝ 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 åéóÞ-

ãáãáí 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 á-

ðü 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-

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.

ÊõêëÜäåò

99


The LandThe 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,

who turned the nymphs into rocks. According to another theory, they got this name from the word “circle” (cyclos) due to the driving

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).

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 through-

out 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.

Cyclades

101


100

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

Ç ãåùìïñöïëïãßá ôùí íçóéþí, óå óõíäõáóìü ìå ôï êëßìá,

ðñïóäéüñéóáí ôç ìïñöÞ ôùí ÷ùñáöéþí êáé ôéò áó÷ïëßåò ôùí íôü-

ðéùí. Ôá áðüôïìá, îåñÜ êáé Üíõäñá åäÜöç Ýðñåðå íá ìåôáôñáðïýí

óå êáëëéåñãÞóéìç ãç ãéá íá ôñáöåß ç ïéêïãÝíåéá. ¸ôóé ðñïÝêõøå ôï

éäéáßôåñï ôïðßï áðü áíáâáèìßäåò (Þ áëëéþò "óêÜëåò" Þ "ôñÜöïé", ü-

ðùò ôéò ïíïìÜæïõí ïé íôüðéïé). Ìå ôç ìÝèïäï áõôÞ, ãíùóôÞ Þäç á-

ðü ôïí 4ï ð.×. áéþíá, ïé áðüôïìåò ðëáãéÝò ìåôáôñÝðïíôáé óå åðßðå-

äï Ýäáöïò, ôï ÷þìá óõãêñáôåßôáé êáé äåí ðáñáóýñåôáé áðü ôç âñï-

÷Þ êáé ïé êáëëéÝñãåéåò öõôåýïíôáé óôç ìÝóá ìåñéÜ ôçò "óêÜëáò" ãéá

íá ðñïóôáôåõôïýí áðü ôïõò âïñéÜäåò áëëÜ êáé ãéá íá óõãêñáôçèåß

ç õãñáóßá. Ôï Ýäáöïò êáé ôï êëßìá åõíüçóáí ôéò äåíäñïêáëëéÝñ-

ãåéåò ìå êýñéá ôçí êáëëéÝñãåéá ôçò åëéÜò, ðïõ áíáðôýóóåôáé áêüìç

êáé óå Üãïíá åäÜöç, êáé ôïõ áìðåëéïý, ðïõ åõäïêéìåß ðáíôïý.

Ôá îåñÜ êáé âñá÷þäç åäÜöç ôùí íçóéþí êáé ïé ðåñéïñéóìÝíåò

ðñþôåò ýëåò ðïõ ðáñáìÝíïõí ó÷åäüí ßäéåò áðü ôçí áñ÷áéüôçôá

(êñéèÜñé, óéôÜñé, Üíõäñá æáñæáâáôéêÜ, ÷üñôá ôïõ âïõíïý, üóðñéá),

äéáìüñöùóáí ôçí êõêëáäßôéêç êïõæßíá. Ç öáíôáóßá êáé ç åöåõñåôé-

êüôçôá ôùí ãõíáéêþí Þôáí áíáãêáßá ðñïêåéìÝíïõ íá äçìéïõñãÞóïõí

äéáöïñåôéêÝò ãåýóåéò êáé ðïéêéëßá óôï êáèçìåñéíü ôñáðÝæé ìå ôá ëé-

ãïóôÜ ðñïúüíôá ôçò êõêëáäßôéêçò ãçò.

¸ôóé ÷ñçóéìïðïßçóáí ôá Üãñéá ÷üñôá êáé ôá áñùìáôéêÜ öõôÜ

ðïõ öýïíôáé Üöèïíá óôá Üãïíá åäÜöç êáé ôá ðÜíôñåøáí áñìïíéêÜ

ìå ôï êñÝáò êáé ôï øÜñé. Íá ðþò ðñïÝêõøáí ïé ðåñéâüçôïé øåõôï-

êåöôÝäåò (êåöôÝäåò ìå ÷ïñôáñéêÜ), ëá÷áíéêÜ, üóðñéá êáé ü,ôé Üëëï

õëéêü ìðïñåß êáíåßò íá öáíôáóôåß. Ìå ôá ñåâßèéá öôéÜ÷íåôáé óïýðá,

áí üìùò áëåóôïýí ìáæß ìå êñåììýäé êáé ìõñùäéêÜ èá ãßíïõí ñåâé-

èïêåöôÝäåò, åíþ áí áíáêáôåõôïýí ìå ôá÷ßíé, èá ãßíïõí ñåâéèïóáëÜ-

ôá ìå åðéññïÝò áðü ôçí ÁíáôïëéêÞ Ìåóüãåéï. Óôç ÍÜîï ôçãáíßæï-

íôáé ïé öÝôåò êïëïêýèáò ìå êñåììýäéá êáé ãßíïíôáé ïìåëÝôá ÷ùñßò

áõãÜ, åíþ ç êïëïêõèïðáóôßôóá óôçí ÁíÜöç ôçãáíßæåôáé ìå ôç óÜñ-

êá ôçò êáé ìå ìðá÷áñéêÜ êáé ãßíåôáé êåöôåäÜêéá. Ôçí ôéìçôéêÞ ôïõò å-

äþ Ý÷ïõí ïé ðßôåò ìå ëïãÞò-ëïãÞò ãåìßäéá.

Óôéò ÊõêëÜäåò ôßðïôá äåí ðÜåé ÷áìÝíï. Áêüìç êáé ôá ôñéáíôÜ-

öõëëá ãßíïíôáé ñïäïæÜ÷áñç êáé ÷ñçóéìïðïéïýíôáé óå êÜèå êáæáíéÜ

ëïõêïõìéïý, åíþ ôá êáðáñüöõëëá ãßíïíôáé îéäÜôá êáé óõíïäåýïõí å-

îáéñåôéêÜ äéÜöïñá ðéÜôá.


The geomorphology of the islands, in combination with their cli-

mate, defined the form of the farmland and the occupations of local

people. The rough, dry and arid soil had to be transformed into

arable land in order to feed local families. This brought about the sin-

gular scenery with its ‘stepped’ terrain (also known as “stairs” or

“trafi”, as called by the locals). This technique, which was already

known in the 4th century B.C., turned the sharp mountain sides into

small pieces of flat land; the soil was retained and not washed away

by rain; the produce is planted on the inside of the steps in order to

protect them from the strong northern winds and to retain moisture.

The land and climate favoured tree cultivation, mainly olive trees,

which grow even on barren land, and grapevines, which grow every-

where.

The dry rocky terrain of the islands and the limited raw materi-

als - which have remained the same almost since antiquity (barley,

wheat, arid vegetables, wild mountain greens, pulses) - have shaped

Cycladic cuisine. The imagination and ingenuity of women led to the

creation of different flavours and provided variety at the daily table

using the few products provided by Cycladic land.

Thus, they used the wild greens and aromatic herbs that grow in

abundance on the barren land and harmoniously combined them

with meat and fish. This was how the renowned pseftokeftedes (fried

fake meatballs, i.e. ‘meatballs’ made with wild greens rather than

mince) came about, using vegetables, pulses and anything one could

think of. Chick peas are used in soup, but if they are ground with

onions and herbs they turn into revithokeftedes (falafel), while, if they

are mixed with sesame pulp, they become revithosalata (humus), with

influences from Eastern Mediterranean. On Naxos they fry squash

slices with onion and make eggless omelettes, while kolokythopastit-

sa (squash pulp) on Anafi is mixed with spices and fried like meat-

balls. Pies are honoured here with various types of filling.

Nothing is wasted in the Cyclades. Even roses are turned into

‘rodozahari’ and are used in every batch of loukoumi, while caper

leaves are prepared with vinegar and are excellent accompaniments

to various dishes.

Nature on your...plate

Ôá áóâåóôïëéèéêÜ åäÜöç åõíüçóáí êáé ôçí êáëëéÝñãåéá ôçò áìõ-

ãäáëéÜò êáé Ýôóé ôá ÊõêëáäïíÞóéá åßíáé óÞìåñá îáêïõóôÜ ãéá ôá ðå-

íôáíüóôéìá áìõãäáëùôÜ, åíþ áðü ôïí ðéêñü êáñðü ôïõò ðáßñíåé îå-

÷ùñéóôü Üñùìá ç ãáìÞëéá óïõìÜäá. Åðßóçò ôá ðïñôïêáëß íçìáôßäéá

ôïõ Üãñéïõ êñüêïõ, ðïõ óêÜíå ìýôç ìå ôéò ðñþôåò âñï÷Ýò ôïõ öèé-

íïðþñïõ óôéò ðëáãéÝò ôçò ÁíÜöçò áñùìáôßæïõí ôá óáõñßäéá êáé ôá

ðáó÷áëéÜôéêá ôóïõñÝêéá óôç Óáíôïñßíç, åíþ ç êÜðáñç, ôï ìéêñïóêï-

ðéêü ðñÜóéíï ìðéæÝëé ðïõ ãåííÜ ç îåñÞ ãç, êñÝìåôáé óôá íïôéóìÝíá

áðü ôç èÜëáóóá âñÜ÷éá êáé äßíåé îå÷ùñéóôÞ ãåýóç óå êÜèå öáãçôü.

Åíþ ç ãåùñãßá Þôáí ðÜíôá óå ìåéïíåêôéêÞ èÝóç ëüãù ôçò áðïõ-

óßáò åýöïñùí åäáöþí êáé ðåäéíþí åêôÜóåùí êáé ëüãù ôùí ìåëôå-

ìéþí, ç êôçíïôñïößá åßíáé áõôÞ ðïõ áíÝêáèåí ðñüóöåñå áðëü÷åñá

ôá ðñïúüíôá ôçò êáé êõñßùò ôï êñÝáò êáé ôï ãÜëá. Ôá æþá âüóêïõí

ôï ëéãïóôü ÷ïñôÜñé ðïõ ìáæß ìå ôï èáëáóóéíü áÝñá ðïõ ôá áëìõñß-

æåé äßíïõí ãÜëá ðëïýóéï êáé ãåõóôéêü áðü ôï ïðïßï ðáñáóêåõÜæï-

íôáé ðïëëÜ äéáöïñåôéêÜ åßäç ôõñéþí. Ç áðïìüíùóç ôùí íçóéþí êáé

ïé äýóêïëåò êáéñéêÝò óõíèÞêåò ôïõ ÷åéìþíá, êáèþò êáé ôá ëéãïóôÜ

ðñïúüíôá ðïõ äßíåé ç ãç, Ýêáíáí ôïõò Êõêëáäßôåò íá åðéíïÞóïõí äéÜ-

öïñïõò ôñüðïõò ãéá íá äéáôçñÞóïõí ôá ðñïúüíôá. ¸ôóé ôá êñåáôéêÜ

ðáóôþíïíôáé ãéá íá äéáñêÝóïõí üëï ôï ÷åéìþíá êáé ãßíïíôáé ëïõêÜ-

íéêá, óßãëéíá, ëïýæá. Áñ÷éêÜ ôï êñÝáò ìïõóêåýôçêå óôï êñáóß áëëÜ

÷ñåéÜóôçêå ìåôÜ êáé íá êáðíéóôåß ãéá ìåãáëýôåñç ðñïóôáóßá. Ïé íôï-

ìÜôåò ãßíïíôáé ëéáóôÝò, ç êÜðáñç áðëþíåôáé êáé áëáôßæåôáé ðÜíù óå

ìåãÜëåò ôÜâëåò ãéá íá ìðåé óå âáæÜêéá êáé íá öõëá÷ôåß óôá ñÜöéá.

ÐåñéóôáóéáêÞ èÝóç óôç äéáôñïöÞ åß÷áí êáé ôá êõíÞãéá, ìéáò êáé

ôá íçóéÜ Þôáí óôáèìïß áíÜðáõóçò ãéá ôá ðïõëéÜ. Ôá ðåñéóôÝñéá ìá-

ãåéñåýïíôáé êáé óåñâßñïíôáé áêüìç êáé óÞìåñá, åíþ ðáëéÜ ôïðïèå-

ôïýíôáí óå ãõÜëåò ìå îßäé êáé åîÜãïíôáí óôç Óìýñíç, ôçí Êùíóôá-

íôéíïýðïëç êáé áëëïý.

Ôá êáëõììÝíá áðü ÷áìçëïýò èÜìíïõò êáé èõìÜñé åäÜöç äßíïõí

åîáßñåôï ìÝëé, âáóéêü óõóôáôéêü ôçò êõêëáäßôéêçò äéáôñïöÞò êáé

ðñþôç ýëç ãéá ðïëëÜ ãëõêÜ üðùò ôéò ãíùóôÝò ÷áëâáäüðéôåò êáé ôï

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 êáõ-

ôü Þëéï Þ ãßíïíôáé ãïýíá ðñïêåéìÝíïõ íá äéáôçñçèïýí ôï ÷åéìþíá.

The limy soil favoured the growth of almond trees and this is

why the Cycladic islands are famous for their almond sweets (marzi-

pan), while their bitter fruit gives a unique aroma to soumada, the

wedding drink. Also, the orange-colourd stamens of wild crocus (saf-

fron), which bloom after the first autumn rains on the slopes of Anafi,

give their aroma to savridia and Easter sweet breads on Santorini,

while capers, these tiny green peas born of dry earth, hang on the

rocks sprayed by the waves and give a singular flavour to any dish.

While farming has always been disadvantageous, due to the lack

of fertile land and plains and due to the north-eastern winds, stock

rearing is what always openly offered its products, mainly meat and

milk. The animals graze on the little grass, which, along with the sea

wind, provide rich and tasty milk from which many different cheeses

are prepared. The islands’ isolation and the harsh winter weather, in

combination with the few products the land provides, made the res-

idents of the Cyclades invent various ways of preserving products.

Thus, the meats are salted to keep throughout winter and are made

into sausages, siglina, and louza. The meat is first soaked in wine but

it then needs to be smoked for more protection. Tomatoes are

dried in the sun, capers are spread and salted on large cutting boards

and then placed in jars and kept on shelves.

An occasional place in their diet was held by game, since the

islands are rest stops for birds. Pigeons are cooked and served to this

day, while in the past they were preserved in jars with vinegar and

exported to Smyrna, Istanbul and other places.

Shrubs and thyme provide excellent honey, a basic ingredient of

the Cycladic diet and the raw material for numerous desserts, such

as the well known halvadopita (halva pies) and pasteli (sesame bars).

The sparse greenery turned the island residents to the sea and

fishing. Fish were a means of survival on this infertile land. They are

salted and dried in the hot sun or “furred” in order to be kept

throughout the winter.

103


102

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

Óáí ôáîéäÝøåéò óôéò ÊõêëÜäåò ìå ôï ðëåïýìåíï ôçò ãåýóçò, á-ñþìáôá öñåóêÜäáò èá óå êõñéÝøïõí, áöïðëéóôéêÞò áðëüôçôáòðéÜôá ðïõ óõíèÝôïõí ôá íïôéóìÝíá ìå ôçí áëìýñá ôçò èÜëáóóáòïëüöñåóêá ëá÷áíéêÜ êáé ÷ïñôáñéêÜ èá óå åíôõðùóéÜóïõí. Ôá øÜ-ñéá êáé ïé èáëáóóéíïß ìåæÝäåò áíáäßäïõí Ýíá õðÝñï÷ï Üñùìáåõùäéáóôþí èáëáóóéíþí êÞðùí, øçìÝíá ìå ôï ëéôüôåñï ôñüðïðïõ ìðïñåßôå íá öáíôáóôåßôå... øçôÜ, âñáóôÜ, óõíäõáóìÝíá ìïíá-äéêÜ ìå ëá÷áíéêÜ ôïõ ðåñéâïëéïý.

Äéáöáíåßò óÜëôóåò, êáëüâñáóôá ÷õëùìÝíá üóðñéá, ÜíõäñáêçðåõôéêÜ, ìéá êáé ôï íåñü åßíáé ëéãïóôü, øùìß êáé ðáîéìÜäé ìå ìå-óôÞ óôéâáñÞ ãåýóç æõìùìÝíï ìå ôéò íôüðéåò ðïéêéëßåò óéôáñéïý êáéêñéèáñéïý, ÷ëùñÜ êáôóéêßóéá ôõñéÜ éäáíéêÜ ãéá ôá öïõóêùôÜ ðéôÜ-êéá ìå ôá ëåðôÜ æõìÜñéá ðïõ ìáò èõìßæïõí ôïõò áñ÷áéïåëëçíéêïýòðëáêïýíôåò, üëá ìáæß óõíèÝôïõí Ýíá äåëåáóôéêü ÷Üñôç ãáóôñï-íïìéêþí ðåñéçãÞóåùí ðïõ êñýâåé áíáñßèìçôïõò ãåõóôéêïýò èç-óáõñïýò...

Ãéá íá ðÜñåôå ìéá ãåýóç ôùí óðåóéáëéôÝ ôùí Êõêëáäßôéêùí íç-óéþí:

Óôçí ¢íäñï äïêéìÜóôå ôéò ðßôåò ìå ôá äéÜöïñá ÷üñôá, ôï ðéï÷áñáêôçñéóôéêü ðéÜôï ôïõ íçóéïý, ðïõ åßíáé ïé öïõñôÜëéåò, äçëá-äÞ ïé äéÜöïñåò ïìåëÝôåò, áðü ôéò ïðïßåò ç ðéï óõíçèéóìÝíç åßíáéáõôÞ ìå áõãÜ, ðáôÜôåò, ëïõêÜíéêá êáé ãëßíá (÷ïéñéíü ëßðïò), êáé êá-ôóéêßóéá êáé áãåëáäéíÜ ôõñéÜ üðùò ôï ìáëá÷ôü, ç áñìåîéÜ, ï ìá-íïýóïò ôõñß. Áí ðÜëé âñåèåßôå ÐÜó÷á óôçí ¢íäñï, äïêéìÜóôå ï-ðùóäÞðïôå ôïí ëáìðñéÜôç, ôï ãåìéóôü êáôóßêé. Ç ¢íäñïò Ý÷åé ìá-êñéÜ ðáñÜäïóç óôá ãëõêÜ öçìßæåôáé, ãéá ôá ìéêñïýëéá áìõãäáëù-ôÜ ìå áíèüíåñï êáé ôá ðáóôéôóÜêéá ìå áìýãäáëï, ôï ôõëé÷ôü íåñÜ-íôæé êáé ôï ðåñãáìüíôï.

Óôçí Áìïñãü, äïêéìÜóôå ôá ðéï ÷áñáêôçñéóôéêÜ öáãçôÜ ôçòôïðéêÞò 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 óåñ-âßñïõí êõñßùò óå ãÜìïõò åðÜíù óå Ýíá ëåìïíüöõëëï ðáóðáëé-óìÝíï ìå ëßãï êýìéíï, êáé ôï ðáñáäïóéáêü ñáêüìåëï, ñáêß âñá-óìÝíï ìå ìÝëé.

Ç ëáäÝíéá åßíáé ßóùò ôï ìïíáäéêü åßäïò åëëçíéêÞò ðßôóáò, áðüöïõóêùôü æõìÜñé, öñÝóêéá íôïìÜôá, êñåììýäé, åëáéüëáäï - êáé çðáôñßäá ôçò; Ç Êéìþëïò! ¢ëëåò ãåõóôéêÝò áðïëáýóåéò ôïõ íçóéïýåßíáé ç ôõñÝíéá ìå öýëëï æýìçò øùìéïý, ç åëÝíéá ìå ôéò êïñùíÝé-êåò åëéÝò, ôá ðáîéìÜäéá ìå óêéíüêïêï, ôï åîáéñåôéêü ìÝëé, ôï îéíü(îéíïýôóéêç öñÝóêéá ìõæÞèñá), ç ðéêÜíôéêç ìáíïýñá, ôá ôñáãáíÜáããïõñÜêéá, ç êÜðáñç, ï ðåëôÝò áðü íôüðéåò íôïìÜôåò.

ÊõêëÜäåò…ðáñáäïóéáêÜ

Travelling around the Cyclades through its culinary routs, fresharomas will enchant you; disarmingly simple dishes composed offresh vegetables and wild greens soaked by the sea air will impressyou. Fish and seafood give out a wonderful aroma of the sea gar-dens, barbecued in the most sparing way imaginable... or grilled orboiled, uniquely combined with garden greens.

Clear sauces, well-boiled mushy pulses, arid greens, as water issparse, bread and rusk with mature, robust flavour kneaded withlocal varieties of wheat and barley, wet goat cheeses, ideal forpuffy pastries, in thin dough, reminiscent of ancient Greek placen-tas, altogether compose an appealing map of gastronomic itiner-aries with numerous tasty treasures in stock...

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 com-monest is made with eggs, potatoes, sausages and glina (pork fat),or goat and cow cheeses, such as malahto, armexia, and manousoscheeses. If you are lucky enough to find yourselves on Andros atEaster, you must try the lambriatis i.e. Easter stuffed goat. Androshas a long tradition in confectionary; it is renowned for its tinyalmond sweets with rosewater and the pastitsakia (marzipan), aswell 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, andxidato, a type of pig-trotters soup. Do not leave the island untilyou have tried local pasteli (sesame and honey bar). It is mainlyserved at weddings on a lemon tree leaf, sprinkled with a littlecumin, and traditional rakomelo, raki boiled with honey.

Ladenia may be the only kind of Greek pizza. Made with puffypastry, fresh tomatoes, onion, and olive oil on Kimolos! Othertasty delicacies of the island are tyrenia, made with breadtypedough, elenia with Coronian olives, rusks with skinokoko, excellenthoney, xino (sour fresh mizithra cheese), spicy manoura, crunchylittle cucumbers, capers, and paste made from local tomatoes.

Cyclades... traditionally ¸íá áðü ôá ðñþôá ðïõ ðñÝðåé íá êÜíåôå üôáí åðéóêåöôåßôå ôçÍÜîï åßíáé íá äïêéìÜóåôå ôá ôõñéÜ ôçò, ôçí ðåñßöçìç áãåëáäéíÞãñáâéÝñá ôçò, êáé öõóéêÜ ôï áñóåíéêïôýñé, Ýíá óêëçñü êßôñéíï ðé-êÜíôéêï ôõñß ìå óôéâáñÞ ãåýóç. Ç ðáñÜäïóç ôùí ÷ïéñïóöáãßùíäéáôçñåßôáé áêüìá æùíôáíÞ, éäéáßôåñá óôá ÷ùñéÜ ðïõ âñßóêïíôáéóôï åóùôåñéêü ôïõ íçóéïý, åêåß üðïõ áêüìá êáé óÞìåñá öôéÜ-÷íïõí ôï ìïíáäéêü êáðíéóôü æáìðüíé áëëÜ êáé ëïõêÜíéêá êáé ôóé-ëáäéÜ ìå êÜðáñç êáé ëá÷áíéêÜ. ¢ëëá ÷áñáêôçñéóôéêÜ öáãçôÜ ôçòÍÜîïõ åßíáé ôï ðáôïýäï, ôï ãåìéóôü áñíÜêé ìå äéÜöïñá áñùìáôé-êÜ ÷ïñôáñéêÜ (óÝóêïõëá, óðáíÜêé, êáõêáëßäåò, óôáößäåò, óõêùôÜ-êéá êáé ñýæé), ç âñáóôÞ æïýëá, äçëáäÞ ç êáôóßêá ìå ôï êñïõóôüêáé áñùìáôéêü êñÝáò, êáé ïé ðáôÜôåò ðåíôáñÜôåò, ìéêñÝò öñÝóêéåòðáôÜôåò ÍÜîïõ êïììÝíåò óå ñïäÝëåò ìå ôç öëïýäá ôïõò êáé ôç-ãáíéóìÝíåò óå Üöèïíï åëáéüëáäï ìáæß ìå ìðüëéêá êñåììýäéá êáéðáóðáëéóìÝíåò ìå ìðüëéêï ðéðÝñé. Áðü ôá çäýðïôá, ôï äéáóçìü-ôåñï íáîéþôéêï ðïôü åßíáé ôï êßôñï ÍÜîïõ.

Óôç ðáôñßäá ôïõ Íéêüëáïõ ÔóåëåìåíôÝ, ôç Óßöíï, âáóßëéóóáåßíáé ç ñåâéèÜäá. ÓéãïøÞíåôáé óå óêåðáóôü ðÞëéíï óêåýïò ãéá 10-12 þñåò ìå ëßãï åëáéüëáäï, ìå Ýíá-äõï øéëïêïììÝíá êñåììýäéáêáé ìåñéêÜ öýëëá äÜöíçò. Ôï öáãçôü áõôü, óõãêåêñéìÝíá, ïé ðå-ñéóóüôåñåò íïéêïêõñÝò ôçò Óßöíïõ ôï ðÜíå áðïâñáäßò ôï ÓÜââá-ôï óôï öïýñíï, ç êÜèå ìßá ìå ôï äéêü ôçò ðÞëéíï óêåýïò ðïõ óõ-íÞèùò áíáãñÜöåôáé ôï üíïìÜ ôçò åðÜíù, êáé ôï ðáßñíïõí ôçí å-ðïìÝíç ìÝñá ìåôÜ ôçí åêêëçóßá ãéá íá ôï óåñâßñïõí æåóôü óôçíïéêïãÝíåéÜ ôïõò. Ôï ðáó÷áëéíü öáãçôü ôçò Óßöíïõ ðÜëé øÞíåôáéóå åéäéêü ðÞëéíï óêåýïò, ôï ìáóôÝëï, êáé åßíáé ôñõöåñü êñÝáò á-ðü áñíÜêé Þ êáôóéêÜêé ìå êñáóß êáé ìÜñáèï Þ Üíçèï. Åíôõðùóéá-êÞ åßíáé åðßóçò ç ðïéêéëßá êáëïôçãáíéóìÝíùí êåöôÝäùí üðùò ïéñåâéèïêåöôÝäåò, êïëïêõèïêåöôÝäåò, ÷ïñôïêåöôÝäåò, öáâïêåöôÝ-äåò êáé ôáñáìïêåöôÝäåò, êáèþò êáé Üëëùí åäåóìÜôùí êáé ãëõêé-óìÜôùí üðùò ç ôõñüðéôá ìå îéíïôýñé Þ ÷ëùñÞ ìáíïýñá, ç ìåëü-ðéôá, ôá áìõãäáëùôÜ êáé ôá ìðïõñåêÜêéá.

Ç êñõöÞ ãïçôåßá ôïõ ìéêñïý êõêëáäßôéêïõ íçóéïý ÓÝñéöïò, ìåôïõò îåñéêïýò áìðåëþíåò êáé ôá áðïìåéíÜñéá ôùí ìåôáëëåßùí íá èõ-ìßæïõí ðáëéÝò åðï÷Ýò åìðïñéêÞò Üíèçóçò åßíáé óôçí êõñéïëåîßá áíå-ðáíÜëçðôç. Ôï ÷áñáêôçñéóôéêü ðéÜôï ôçò óåñéöéþôéêçò ãáóôñïíïìß-áò åßíáé ç ñåâéèÜäá ìå óôáößäåò êáé ÷ïéñéíü, ç êÜðáñç ãéá÷íß, êáèþòêáé ôá ìïíáäéêÜ îéíÜ áãñéïâýóóéíá ìå ôçí áñùìáôéêÞ óÜñêá ðïõ ãß-íïíôáé 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 ìåéäéáßôåñç öáíôáóßá äçìéïýñãçóáí óõíôáãÝò ìå ìïíáäéêÞ ãåýóç, ü-ðùò ôéò äéáöüñùí åéäþí ðßôåò êáëáóïýíåò, óôéò ïðïßåò îå÷ùñßæåé çêñåììõäüðéôá ìå ôçí ðéêÜíôéêç ãåýóç ôçò êáé ç ãëõêéÜ ðßôá áäéáã-ãïõñÝíéá, ðïõ öôéÜ÷íåôáé áðü ôç óÜñêá ôïõ êáñðïõæéïý, áëåýñé,óïõóÜìé êáé Üöèïíï ìÝëé. Ïé Öïëåãáíäñßôåò åêìåôáëëåýôçêáí ôïãÜëá, êáèþò ôá êáôóßêéá êáé ôá ðñüâáôá áöèïíïýí óôçí ðåñéï÷Þ, ãéáíá öôéÜîïõí ôï óïõñùôü, Ýíá ðéêÜíôéêï ìáëáêü ôõñß ðïõ áñôýæåé á-íôß ãéá öÝôá ôéò äéÜöïñåò óáëÜôåò êáé ôéò ìåëüðéôåò.

One of the first things you should do upon arriving in Naxosis to try its cheeses, its famous cow gruyere, and, of course,arsenikotyri, a hard yellow spicy cheese with a robust flavour. Thetradition of the pig slaughtering is still kept alive, especially in thevillages on the interior of the island, where, to this day, they makethe unique smoked zamboni as well as sausages and tsiladia withcapers 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 pen-tarates, small fresh Naxos potatoes sliced into wheels in their skinand fried in plenty of olive oil with a lot of onion and sprinkledwith a generous amount of pepper. Of the liqueurs, the mostfamous 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 heatfor 10-12 hours with a little olive oil, one or two finely choppedonions and a few bay leaves. This dish is taken to the bakery onSaturday night by most housewives on Siphnos, each using herown ceramic dish, which usually has her name written on it, andthey pick it up the next day after church in order to serve it totheir family hot. Siphnos’ Easter dish is also cooked in a specialceramic vessel, the mastelo, and it is tender meat of lamb or younggoat with wine and fennel or dill. There is also an impressive selec-tion of well fried fake meatballs, made of chickpeas (falafel), cour-gettes, wild greens, split peas and taramas (salted fish roe paste), aswell as other dishes and desserts, such as cheese pie with xinotyri(sour cheese) or wet manoura, honey pie, almond sweets, andbourekaki.

The hidden charm of the small Cycladic island of Serifos, with itsarid vineyards and the ruins of mineral mines, echoing of the island’sflourishing past, is literally unprecedented. The typical dish of the cuisineof Serifos is revithada (chickpea stew) with raisins and pork, caper casse-role, as well as the unique sour wild cherries, with their aromatic fleshthat makes an amazing preserve.

Folegandros is an arid and barren island, with rough terrain. Despitethe adverse conditions, local housewives, undaunted, used their imagi-nation to create recipes with unique flavours, such as the various typesof kalasounes pies, of which the most distinguished ones are kremmydo-pita (onion pie) with its spicy flavour and the sweet adiaggourenia pie,made with watermelon flesh, flour, sesame and plenty of honey. Theresidents of Folegandros took advantage of milk, as there are manysheep 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 iscoloured by the ever present fish, as well as other dishes, like the sfoug-gato of Kythnos, a type of cheese croquette, Jia’s own paspalas (porklard), cooked with tomatoes and eggs like an omelette, as well as thewonderful pasteli (sesame bars)of Jia.

105104

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í cyclades -waves of flavour

Ï ãáóôñïíïìéêüò ÷Üñôçò ôùí íçóéþí Êýèíïò êáé ÊÝá Þ ÔæéÜ÷ñùìáôßæåôáé áðü ôá öñÝóêá øÜñéá ðïõ õðÜñ÷ïõí ðáíôïý, áëëÜêáé áðü Üëëá ðéÜôá üðùò ôï óöïõããÜôï ôçò Êýèíïõ (Ýíá åßäïò ôõ-ñïêñïêÝôáò), ï ôæéþôéêïò ðáóðáëÜò (÷ïéñéíü ëáñäß) ìáãåéñåìÝíïòìå íôïìÜôåò êáé áõãÜ óáí ïìåëÝôá, êáèþò åðßóçò êáé ôá ôæéþôéêáõðÝñï÷á ðáóôÝëéá.

Ç ÌÞëïò, ôï íçóß ôçò Áöñïäßôçò, Ý÷åé íá åðéäåßîåé êáé ìïíá-äéêÜ ãåõóôéêÜ åäÝóìáôá. Ôï êïõöÝôï, üðùò äçëþíåé êáé ôï üíïìáôïõ, åßíáé ôï êáô' åîï÷Þí ãáìÞëéï ãëõêü ôïõ íçóéïý êáé öôéÜ÷íåôáéìå âÜóç ôç ãëõêéÜ ëåõêÞ êïëïêýèá ðïõ êáëëéåñãåßôáé ó÷åäüí ðá-íôïý. Ìðïñåßôå åðßóçò íá ãåõôåßôå õðÝñï÷á øÜñéá öôéáãìÝíá êá-êáâéÜ, êáôóéêßóéá ôõñéÜ, ôç ìáíïýñá, ôï ôïõëïõìïôýñé êáé ôçí îé-íïìõæÞèñá, ôá ðéôáñÜêéá ôõñïðéôÜêéá (ìå ìáíïýñá êáé öñåóêï-ôñéììÝíï ðéðÝñé Þ ìå ìõæÞèñá, áëÜôé, áõãü êáé äõüóìï, êáé óôçãëõêéÜ ôïõò åêäï÷Þ ìå ìõæÞèñá, æÜ÷áñç, áõãü êáé êáíÝëá Þ ìå îå-ñü ôõñß ÌÞëïõ êáé øéëïêïììÝíï êñåììýäé). Óôï íçóß, êáôÜ ôï ôÝ-ëïò ôïõ êáëïêáéñéïý, üôáí ôá êáñðïýæéá åßíáé ëéãüôåñï ãëõêÜ,öôéÜ÷íïõí ôçí êáñðïõæÝíéá Þ êáñðïõæüðéôá, ðïõ ðñÝðåé íá åßíáéáñêåôÜ ëåðôÞ êáé íá Ý÷åé áñêåôü ìÝëé.

Áðü ôïõò ðéï äéÜóçìïõò ìåæÝäåò ôçò ðáñéáíÞò ãáóôñïíïìß-áò åßíáé ç ðåñßöçìç ãïýíá, ðïõ êñÝìåôáé ó÷åäüí Ýîù áðü êÜèåïõæåñß ôïõ íçóéïý. Óå áõôÜ èá âñåé åðßóçò êáíåßò ôï ëéáóôü ÷ôá-ðïäÜêé êáèþò êáé äåêÜäùí åéäþí øáñïêåöôÝäåò êáé êñåììõäïêå-öôÝäåò óõíïäåõìÝíïõò áðü êñáóß Þ ïýæï, ôçí ðåñßöçìç óïýìá.Ç ÐÜñïò åßíáé åðßóçò ãíùóôÞ ãéá ôéò íôåëéêÜôåò ãåýóåéò ôïõ óá-ëá÷éïý, ðïõ åäþ ôï ôéìïýí éäéáßôåñá, êáèþò êáé ôéò êÜèå åßäïõò ðß-ôåò ðïõ ãåìßæïíôáé ìå ÷üñôá ôïõ âïõíïý, êïëïêýèé êáé ìõæÞèñá.ÄïêéìÜóôå ôÝëïò ôá ôñáãáíÜ ðáñéáíÜ ðáîéìÜäéá ôïõ îõëüöïõñ-íïõ óôéò Ëåýêåò, ôá ôõñéÜ ôïõ íçóéïý êáé éäéáßôåñá ôï ðéêÜíôéêïëáäïôýñé, ôï ôïõëïõìßóéï, ôç ãñáâéÝñá êáé ôçí îéíïìõæÞèñá.

Óôçí Áíôßðáñï öçìéóìÝíï åßíáé ôï õðÝñï÷ï ÐÜôéäï, äçëáäÞêüêïñáò ãåìéóôüò ìå øùìß, óôáößäåò êáé êåöáëïôýñé.

Ïé ãëõêéÝò ÷áëâáäüðéôåò ðïõ ðáñáóêåõÜóôçêáí ãéá ðñþôçöïñÜ óôç Óýñï ôï 1840 èåùñïýíôáé ìáæß ìå ôï ëïõêïýìé ôï óÞ-ìá êáôáôåèÝí ôïõ íçóéïý. Ôï ÷åéìþíá, ôï ðéï ãíùóôü Ýäåóìá ôïõíçóéïý åßíáé ç ëïýæá, ëïõêÜíéêï ìå óðüñïõò ìÜñáèïõ, êïøßäéáøçôÜ, óýãëéíá ìå íôïìÜôá. Ôï ðéï êëáóéêü øáñïöáãéêü üìùò ðéÜ-ôï ôïõ íçóéïý åßíáé ôï ôçãáíçôü óáõñßäé Þ êïëéüò óõíïäåõìÝíá ìåóÜëôóá íôïìÜôáò êáé îåñÞò êÜðáñçò. ÁíáæçôÞóôå åðßóçò ôç ìá-ñáèüðéôá, ôéò ðáóôåëáñéÝò (ëéáóôÜ óýêá ìå óïõóÜìé êáé êáíÝëá)êáé ôï ðéï öçìéóìÝíï ôõñß ôïõ íçóéïý, ôï Óáí Ìé÷Üëç, Ýíá áãåëá-äéíü åðéôñáðÝæéï óêëçñü êáé ðéêÜíôéêï ôõñß.

Óôçí êïóìïðïëßôéêç Ìýêïíï Ýíá áðü ôá ðéï ãíùóôÜ ðéÜôá åß-íáé ç ìüóôñá ìå êïðáíéóôÞ êáé íôïìÜôá. Ðñüêåéôáé ãéá Ýíá ìáýñïêñßèéíï ðáîéìÜäé ðïõ ìïéÜæåé ìå ôïí êñçôéêü íôÜêï êáé óõíïäåýå-ôáé áðü êïðáíéóôÞ, íôïìÜôá, åëáéüëáäï, ñßãáíç êáé öõóéêÜ áëÜôé.ÓÞìá êáôáôåèÝí ôïõ íçóéïý åßíáé ç ðéðåñÜôç êáé ç óðéñôüæá êï-ðáíéóôÞ (åßäïò ôõñéïý), êáèþò êáé ôï îéíïôýñé êáé ç ôñïâïëéÜ. Îå-÷ùñéóôÜ áñþìáôá Ý÷ïõí ç ëïýæá êáé ôá ëïõêÜíéêá ìå ôï èñïýìðé,

Milos, the island of Aphrodite, has uniquely flavoured dishes.The koufeto is the island’s wedding sweet par excellance, and itis ased on sweet squash which is grown almost everywhere. Youcan also try wonderful fish kakavia, a type of bouillabaisse soup,goats’ cheeses, manoura, touloumotyri, and xinomyzithra (sourmizithra cheese), pitarakia cheese pies, with manoura and freshlyground pepper or with mizithra, salt, egg and spearmint, and intheir sweet version with mizithra, sugar, egg and cinnamon, orwith 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 withvery thin pastry and must have a lot of honey.

One of the most famous mezes of Paros’ cuisine is therenowned gouna, which hangs outside almost every ouzo tavernon the island. These taverns are also a good place to find sun-dried octopus as well as dozens of kinds of ‘meatballs’ made withfish or onions, accompanied by ouzo or wine, the famous souma.Paros is also known for the delicate flavours of stingrays, whichare a special favourite here, as well as all sorts of pies filled withwild mountain greens, squash and mizithra. Finally, try thecrunchy Paros rusks baked in wood burning ovens in Lephkes,the island’s cheeses, and especially the spicy ladotyri, thetouloumisio, the gruyere and the kynomyzithra.

On Antiparos the wonderful Patido is famous, which is roos-ter stuffed with bread, raisins and kefalotyri, a hard and saltycheese.

Sweet halvadopites (sesame paste sweet) that were firstmadeoin Syros in 1840 are considered the emblem of the island,along with loukoumi (Turkish delight). During winter, the mostwell known dish on the island is louza, sausage with fennel seeds,roasted meat cuttings, syglina with tomatoes. The most classicseafood dish of the island, however, is fried horse-mackerel ormackerel in tomato and dried caper sauce. Also sample maratho-pita (fennel pie), pastelaries (dried figs with sesame and cinna-mon) and the island’s most famous cheese, the San Mihali, a hardand spicy cow milk table cheese.

On cosmopolitan Myconos, one of the best known dishes ismostra made with kopanisti cheese and tomatoes. This is a blackbarley rusk that looks like the Cretan dakos and it is accompa-nied by kopanisti cheese, tomato, olive oil, oregano and, natural-ly, salt. The island’s trademarks are the peppery cheese and thespirtoza kopanisti (piquant cheese), as well as xynotyri and trovo-lia. Unique aromas characterise louza and throumbi sausages,while ground pastry kremmydopita (onion pie), tsimbita kalit-sounakia and the wonderful almond sweets with rosewater havea singular flavour.

On Tinos, the island of Virgin Mary, the main summer greenis caper, spread out fresh and lightly salted on large boards. It isused 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 Üñùìááíèüíåñïõ.

Óôï íçóß ôçò Ìåãáëü÷áñçò, ôçí ÔÞíï, ôï êõñßáñ÷ï "÷üñôï"ôïõ êáëïêáéñéïý åßíáé ç êÜðáñç, áðëùìÝíç ïëüöñåóêéá êáé åëá-öñÜ áëáôéóìÝíç ðÜíù óå ìåãÜëåò ôÜâëåò. Ìå áõôÞ öôéÜ÷íïõí ìéáùñáßá óáëÜôá ìå ìáõñïìÜôéêá öáóïëÜêéá, êáèþò åðßóçò êáé ÜëëáåíôõðùóéáêÜ ðéÜôá üðùò ïé ôçãáíßôåò áðü ëéáóôÝò íôïìÜôåò, ïéâáñêïýëåò ìå ôá ìéóÜ êïëïêõèÜêéá, ç õðüîéíç ìðåóáìÝë, ïé á-öñÜôïé ðáôáôïêåöôÝäåò êáé ôá õðÝñï÷á ôçíéáêÜ ãëõêÜ ôõñïðéôÜ-êéá, ôá ëõ÷íáñÜêéá (ðáó÷áëéíÝò ôõñüðéôåò).

Ìå ôï ðç÷ôü óéñüðé ôùí óôáöõëéþí, ôï ðåôéìÝæé, ðáñáóêåõÜ-æïõí ìéá ðñùôüôõðç êáé ðéêÜíôéêç ãëõêüîéíç óÜëôóá óáâüñé ìåôçí ïðïßá ðåñé÷ýíïõí ìéêñÜ øáñÜêéá üðùò ãïðßôóåò, áèåñßíá êáéìáñéäÜêé.

Óôï íçóß ìå ôï ùñáéüôåñï çëéïâáóßëåìá ôïõ êüóìïõ, ôï Üíõ-äñï, çöáéóôåéïãåíÝò Ýäáöïò óå óõíäõáóìü ìå ôï îçñü êëßìá äß-íïõí ðñïúüíôá ìå ãåýóç üðùò ôá ãëõêÜ Üóðñá ìåëéôæáíÜêéá, ôáíôïìáôÜêéá ìå ìéá ÷áñáêôçñéóôéêÞ õðüîéíç ãëýêá, ç êáôáêßôñéíçöÜâá öçìéóìÝíç óå ïëüêëçñç ôçí ÅëëÜäá, êáé ç áðïîçñáìÝíç êÜ-ðáñç. Óôç Óáíôïñßíç, ôá ðéï êëáóéêÜ ðéÜôá åßíáé ïé íôïìáôïêåöôÝ-äåò, ç óáíôïñéíéÜ ìðñáíôÜäá (ðñïôçãáíéóìÝíá êïììÜôéá ìðáêá-ëéÜñïõ, ìáãåéñåìÝíá óôï öïýñíï ìå óÜëôóá íôïìÜôáò êáé óêïñ-äáëéÜò), ç öÜâá ìå ÷ïéñéíü óôï öïýñíï, ïé öáâïêåöôÝäåò êáé ôÝ-ëïò áðü ãëõêÜ ïé õðÝñï÷åò ðïõôßãêåò, ôá ìåëéôßíéá êáé ç êïðáíéÜ.

Ç Äïíïýóá, ç ÇñáêëåéÜ, ôï ÊïõöïíÞóé êáé ç Ó÷ïéíïýóá åßíáéïé ìéêñïß ðáñÜäåéóïé ðïõ áðïôåëïýí ôï óýìðëåãìá ôùí ìéêñþí á-íáôïëéêþí ÊõêëÜäùí. Óôç Äïíïýóá åéäéêÜ, ðñÝðåé ïðùóäÞðïôå íáäïêéìÜóåé êáíåßò ôï ìïíáäéêü óå ãåýóç ãåìéóôü êáôóéêÜêé ìå ÷üí-äñï (äçëáäÞ óðáóìÝíï óéôÜñé), ôõñß êáé óõêùôáñéÜ, óôçí Çñá-êëåéÜ ôçí õðÝñï÷ç á÷éíïóáëÜôá, óôá ÊïõöïíÞóéá ôï êáôáðëçêôé-êü ðáôáôÜôï (êñÝáò êïêêéíéóôü ìå ðáôÜôåò) êáé óôç Ó÷ïéíïýóá ôááìðåëïöÜóïõëá.

Ç Óßêéíïò êáé ç ºïò åßíáé äýï ìéêñÜ íçóÜêéá ôùí Íüôéùí Êõ-êëÜäùí. Ç æùÞ åäþ êõëÜåé áñãÜ, Þñåìá, êé áí ôá äåéò ôïýôá ôá íç-óéÜ ìå ôï ìÜôé ôïõ ðåñéçãçôÞ óßãïõñá èá áíáêáëýøåéò áõèåíôéêÝòãåýóåéò, üðùò ôïõò ñåâéèïêåöôÝäåò óôçí ºï êáé ôï áóõíÞèéóôïëåìïíÜôï ÷ïéñéíü áñùìáôéóìÝíï ìå æáöïñÜ áðü ôç Óßêéíï.

sive dishes, such as sun-dried tomato pancakes, varkoules (littleboats) with halved courgettes, slightly sour béchamel sauce, fluffyfried potato balls and the wonderful sweet cheese pies of Tinos,the lychnarakia (Easter cheese pies in the shape of ancient oil-lamps).

The thick syrup made from grapes, petimezi, is turned into anoriginal, spicy sweet and sour sauce called savori, with which theycover 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 pro-vide products with flavours such as that of the sweet whiteaubergines, cherry tomatoes with a slightly sour note, bright yel-low 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 ovenwith tomato sauce and skordalia (garlic dip), oven roast split peaswith pork, fried split pea balls and, finally, the wonderful poutin-ga (puddings), melitinia, and kopania.

Donoussa, Iracleia, Koufonissi and Schinoussa are small para-dises and compose the small Eastern Cyclades complex. OnDonoussa, in particular, one must try the unique in flavour goatstuffed with chondro (broken wheat), cheese and sykotaria (liverand entrails), in Iracleia the wonderful sea urchin salad, on theKoufonessia the amazing patatato (meat with potatoes cooked inred 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 theseislands through the eyes of a traveller, you will definitely discov-er authentic flavours, such as chickpea balls (falafel) on Ios andthe unusual lemon pork, spiced with saffron on Sikinos.

107


Ôï êåöÜëé ãßíåôáé âñáóôü Þ ôóéëáäéÜ "ðç÷ôÞ" óôçí ïðïßá ðñïóôßèåíôáéáêüìá êáé ôá áõôéÜ. ÖôéÜ÷íïíôáé ðáóôÜ, ëïõêÜíéêá, áëëáíôéêÜ, ëïýæåò,æçëáäéÝò. Áêüìá êáé ôá êüêáëá ðáóôþíïíôáé óå ðÞëéíá äï÷åßá ãéá ÷åé-ìùíéÜôéêåò êñåáôüóïõðåò. Ôï ëßðïò (ãëßíá) ÷ñçóéìïðïéåßôáé óôç ìáãåé-ñéêÞ êáé ìå ôá õðïëåßììáôá áðü ôï êñÝáò öôéÜ÷íïíôáé ôá óýãêëéíá. ¢ë-ëïôå ç ïõñÜ ôïõ ÷ñçóßìåõå ùò îåìõãéÜóôñá êáé Ýùò êáé ç öïýóêá ôïõìå êÜðïéá åðåîåñãáóßá ãéíüôáí ìðáëüíé ãéá ôá ðáéäéÜ.

ÔÞíïòÓôçí ÔÞíï (óôïí Ôñéðüôáìï) ôçñåßôáé áêüìç ôï Ýèéìï ôïõ "ÊÜ-

âïõ"2 ï ïðïßïò ðáñáèÝôåé ãåýìá óôï óðßôé ôïõ, üðïõ óõììåôÝ÷ïõí ìü-íï ïé Üíäñåò-áñ÷çãïß ôùí ïéêïãåíåéþí ôïõ ÷ùñéïý êáé ï éåñÝáò. ÖÝñ-íïõí ìáæß ôïõò, äåìÝíá óå ìßá ðåôóÝôá, ôï ðéñïýíé, ôï êïõôÜëé, ôï øù-ìß êáé ôï êñáóß ôïõò. Óôï ôñáðÝæé ôçò áäåëöüôçôáò, ï ÊÜâïò ðñïóöÝ-ñåé ðëïõóéïðÜñï÷ï öáãçôü, óôï ïðïßï ðåñéëáìâÜíåôáé óïýðá êáéâñáóôü áðü ìïó÷Üñé, êïêêéíéóôü êñÝáò, óôéöÜäï, íôïëìáäÜêéá êáé Üë-ëá ôïðéêÜ åäÝóìáôá. Ôï êñáóß óåñâßñåôáé óå ôÜóéá, äçëáäÞ óå êýðåë-ëá çìéóöáéñéêïý ó÷Þìáôïò áðü ïñåß÷áëêï.Ôï ÓåðôÝìâñéï ðñáãìáôïðïéïýíôáé ç ãéïñôÞ ìåëéïý óôïí ÊÜìðï êáé ôïñáêéæéü óôï ÖáëáôÜäï, åíþ óôéò áñ÷Ýò ÌáÀïõ ç ãéïñôÞ áãêéíÜñáò óôçíÊþìç.

ÐÜñïòÔçí ðñþôç ÊõñéáêÞ ôïõ Éïõëßïõ ç ÍÜïõóá ôçò ÐÜñïõ ãéïñôÜæåé

ôç ãéïñôÞ ôïõ øáñéïý. ¸íá ðáñáäïóéáêü Ðáñéáíü ãëÝíôé ìå Üöèïíïêñáóß êáé öñåóêïôçãáíéóìÝíá øÜñéá, üðïõ ïé ïñãáíïðáßêôåò äßíïõí ôïñõèìü êáé ÷ïñåõôéêÜ óõãêñïôÞìáôá ðáñáóýñïõí ôïí êüóìï óå ÷ïñü.Óôéò 3 Íïåìâñßïõ óôçí ÐáñïéêéÜ ãéïñôÜæåôáé ï ¢é-Ãéþñãçò ï ìåèõ-óôÞò, óôï ãëÝíôé ðñïóöÝñïíôáé ôá ðñþôá êñáóéÜ ôçò íÝáò óïäéÜò.

ÓßöíïòÓôç ãåíÝôåéñá ôïõ ÔóåëåìåíôÝ, ôï üíïìá ôïõ ïðïßïõ åßíáé ôáõôé-

óìÝíï ìå ôç ìáãåéñéêÞ, êÜèå ÓåðôÝìâñéï äéïñãáíþíåôáé ôï ÖåóôéâÜëÐáñáäïóéáêÞò Êïõæßíáò "Íéêüëáïò ÔóåëåìåíôÝò", üðïõ ìÜãåéñïé êáéïñãáíïðáßêôåò áðü ôá íçóéÜ ôùí ÊõêëÜäùí äçìéïõñãïýí ìéá ìïíáäé-êÞ áôìüóöáéñá, óôçí ðëáôåßá ôïõ Áñôåìþíá.

ÁìïñãüòÊÜèå Áýãïõóôï óôçí ðëáôåßá ôçò ×þñáò äéïñãáíþíåôáé ç ðåñßöç-

ìç ÃéïñôÞ Ðáóôåëéïý.

The head is boiled or made into “thick” tsiladia, to which they add even

the ears. They make salted meats, sausages, cooked meats, louses, zeli-

ades. Even the bones are salted and kept in clay jars to be used in win-

ter 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

The “Kavos”2

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.

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 specta-

tors 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.

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.

Amorgos

Every August the famous Pasteli (sesame bar) Festival takes place

at the Main Square in Chora.

106

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

Ôá èñçóêåõôéêÜ ðáíçãýñéá êáé ïé ëáúêÝò ãéïñôÝò, Ýíá óçìáíôéêüôìÞìá ôïõ ëáúêïý ðïëéôéóìïý, óõ÷íÜ óöñáãßæïíôáé ìå Ýíá éäéáßôåñï öá-ãçôü. Óôá âáöôßóéá êáé ôïõò ãÜìïõò óåñâßñåôáé ôï ðáñáäïóéáêü êïõ-öÝôï áðü áìýãäáëá âñáóìÝíá óå íôüðéï ìÝëé, ðáóôÝëé ðÜíù óå öýëëáëåìïíéÜò, øçìÝíç ñáêÞ, êßôñï (óðåóéáëéôÝ ÍÜîïõ) êáé ëéêÝñ (âýóóéíï Þìáíôáñßíé). Áêüìç êáé óôéò ëýðåò, ç êïõæßíá åßíáé åêåß! Óôçí ÊÝá, ôçí Á-ìïñãü êáé áëëïý, ìå ôçí áíôßëçøç üôé ï èÜíáôïò äåí åßíáé ôï ôÝëïò ôïõêýêëïõ áëëÜ ìÝñïò ôïõ, ïé óõããåíåßò ôïõ íåêñïý ôçñïýí ôï Ýèéìï ôïõáðï÷áéñåôéóôÞñéïõ äåßðíïõ "ìáêáñéÜ".

Ç ðåñßïäïò ôùí ×ñéóôïõãÝííùí öÝñíåé ôéò äéêÝò ôçò åïñôáóôéêÝòðáñáäüóåéò.

Óôç Óáíôïñßíç, åðçñåáóìÝíïé áðü ôïõò êáôáêôçôÝò, öôéÜ÷íïõíðïõôßãêá (ãëõêü ôùí ¢ããëùí) êáé éôáëéêÜ íéüêé, åíþ óôç ÖïëÝãáíäñï ïéíïéêïêõñÝò ôçãáíßæïõí ìáêáñüíåò. Óôç Ìýêïíï üëá ôá óðßôéá ìïó÷ï-âïëïýí áðü ôéò äßðëåò, ôá öïéíßêéá, ôïõò êïõñáìðéÝäåò êáé ôá ÷ñéóôü-øùìá, 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 ÊõêëáäïíÞ-óéá. Ôç ÌåãÜëç ÐÝìðôç ïé íïéêïêõñÝò áó÷ïëïýíôáé ìå ôï æýìùìá êïõ-ëïõñéþí êáé ôç âáöÞ ôùí áõãþí. Óôç ÖïëÝãáíäñï ôï ÐÜó÷á ãéïñôÜ-æåôáé ìå ôçí ôñéÞìåñç ðåñéöïñÜ ôçò Ðáíáãßáò, ôçí ïðïßá õðïäÝ÷ïíôáéìå êåñÜóìáôá. óôïí ÊôéêÜäï ôçò ÔÞíïõ ôç ÄåõôÝñá ôïõ ÐÜó÷á ôçñåß-ôáé ôï Ýèéìï ôçò ÔñÜðåæáò ôçò ÁãÜðçò ìå êáèïëéêïýò êáé ÷ñéóôéáíïýòíá ôñþíå óå êïéíü ôñáðÝæé. óôçí ¢íäñï øÞíïõí óå ðáñáäïóéáêüöïýñíï ôïí ëáìðñéÜôç. óôç Óßöíï ìáãåéñåýïõí ôï ìáóôÝëï, ðáñáäï-óéáêÞ ìåëüðéôá, êáé üëç ôç ÌåãÜëç ÅâäïìÜäá åôïéìÜæïõí ôá ðïõëéÜôçò ËáìðñÞò1. Óôçí ÇñáêëåéÜ ìáãåéñåýïõí áñíß Þ êáôóßêé ãåìéóôü ìåðëéãïýñé, âïýôõñï, ôõñß êáé êáñýäéá, óôç Ó÷ïéíïýóá áñíß ãåìéóôü ìåñýæé 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 èáëáóóé-íþí, ìå ëáìðñÜ ðáíçãýñéá. Óôá ÊïõöïíÞóéá ìåôÜ ôç ëåéôïõñãßá áêï-ëïõèåß ãëÝíôé ìå èáëáóóéíïýò ìåæÝäåò êáé øçìÝíç ñáêÞ, óôç Ó÷ïéíïý-óá óôï öÜñï ôïõ ëéìáíéïý ãßíåôáé ãéïñôÞ ìå êýñéï Ýäåóìá ôïí ðáôñï-ðáñÜäïôï ìðáêáëéÜñï óêïñäáëéÜ.

¸íá áêüìç Ýèéìï, ìå âõæáíôéíÞ ðñïÝëåõóç, ôï ïðïßï ôçñåßôáé æù-íôáíü óå ðïëëÜ êõêëáäïíÞóéá, åßíáé ôá ×ïéñïóöÜãéá. Ï ÷ïßñïò ðïõ Ý-ôñåöå üëï ôï ÷ñüíï ç êÜèå ïéêïãÝíåéá ðñÝðåé íá óöá÷ôåß êáé íá äéá-ôçñçèåß ôï êñÝáò ôïõ ìå äéÜöïñïõò ôñüðïõò. Óýìöùíá ìå ôï Ýèéìï,óõããåíåßò êáé ößëïé ìáæåýïíôáé áðü ôï ðñùß óôï êÜèå óðßôé Þ óå äçìü-óéïõò ÷þñïõò ãéá íá âïçèÞóïõí óôï óöÜîéìï êáé óôçí ðñïåôïéìáóßáôùí öáãçôþí. Óêïðüò åßíáé íá "ìçí ðÜåé ôßðïôá ÷áìÝíï" áðü ôï ÷ïßñï.

1ÐáñáäïóéáêÜ ãëõêßóìáôá óå ó÷Þìáôá æþùí Þ áíôéêåéìÝíùí 1ÐáñáäïóéáêÜ ãëõêßóìáôá óå ó÷Þìáôá æþùí Þ áíôéêåéìÝíùí

2ÊÜâïò åßíáé áõôüò ðïõ áíáëáìâÜíåé ôçí åðéìÝëåéá ôïõ íáïý êáé ôï íáêñáôÜåé áíáììÝíï ôï êáíôÞëé.

2ÊÜâïò åßíáé áõôüò ðïõ áíáëáìâÜíåé ôçí åðéìÝëåéá ôïõ íáïý êáé ôï íáêñáôÜåé áíáììÝíï ôï êáíôÞëé.

Ïé ãéïñôÝò

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 pre-

served 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”.

Festivals

109108

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù


ÓáíôïñßíçÃéïñôÞ ôçò ÑáêÞò, ç åêäÞëùóç ðïõ êÜèå ÷ñüíï ñß÷íåé ôçí áõëáßá

ôùí èåñéíþí äñáóôçñéïôÞôùí ôïõ Óõëëüãïõ Êñçôþí Óáíôïñßíçò "ÔïÁñêÜäé". Óôéò 22 Ïêôùâñßïõ ôéìÜôáé ï ðñïóôÜôçò ôùí êñáóéþí ¢ãéïòÁâÝñêéïò üðïõ ôç ëåéôïõñãßá áêïëïõèåß ðáíçãýñé ìå ôï ðáãêüóìéáòöÞìçò íôüðéï êñáóß êáé ôï ìåèýóé åßíáé ó÷åäüí õðï÷ñåùôéêü.

ÌýêïíïòÊÜèå äåýôåñç ÊõñéáêÞ ôïõ Óåðôåìâñßïõ óôï Áãñïôïìïõóåßï óôï

Ìýëï ôïõ Ìðüíç äéïñãáíþíåôáé ç ÃéïñôÞ ôïõ Ôñýãïõ êáôÜ ôç äéÜñ-êåéá ôçò ïðïßáò ãßíåôáé áíáâßùóç ôïõ ôñõãçôïý: ìáæåýïíôáé ÷ùñéêïß ìåôéò ïéêïãÝíåéÝò ôïõò ìå öáãçôÜ êáé êñáóß, øÞíïõí øùìß óôï öïýñíï,ðáôÜíå óôáöýëéá óôï ðáôçôÞñé, êáé ÷ïñåýïõí åíþ ïé ìïõóéêïß ðáßæïõíôóáìðïýíá êáé íôïõìðÜêé. ¢ëëç ãíùóôÞ ãéïñôÞ åßíáé ôá ×ïéñïóöÜãéáôïí Ïêôþâñéï, ç ãéïñôÞ ôïõ ÷ïßñïõ.

ÓÝñéöïòÓôéò 11 Íïåìâñßïõ ðñáãìáôïðïéåßôáé ç ÃéïñôÞ ôïõ Êñáóéïý êáé

ôùí ×ïéñïóöáãßùí.

¢íäñïòÓôï ôÝëïò ôïõ êáëïêáéñéïý óôçí ðáñáëßá ôïõ Ãáõñßïõ äéïñãáíþ-

íïíôáé ôá "Ãáõñéþôéêá" ðïõ ðåñéëáìâÜíïõí áãþíåò, åêèÝóåéò ëáúêÞò ôÝ-÷íçò êáé ëáúêÝò åêäçëþóåéò ìå êñáóß, êáêáâéÜ êáé öïõñôÜëéá (ïìåëÝôáìå ôïðéêü ëïõêÜíéêï).

Åðßóçò, ôï ðñùß ôïõ ÌåãÜëïõ ÓáââÜôïõ óôç ×þñá ï ôïðéêüò óýë-ëïãïò ãõíáéêþí äéïñãáíþíåé ôç ÃéïñôÞ Ëåìïíéïý, üðïõ ðñïóöÝñïíôáéíôüðéåò óðéôéêÝò ìáñìåëÜäåò ëåìïíéïý åíþ õðÜñ÷ïõí åéêáóôéêÜ äñþ-ìåíá ìå èÝìá ôï ëåìüíé.

ÁíÜöçÓôçí ÐáíáãéÜ ôçò Êáëáìéþôéóóáò êÜèå ÷ñüíï óôéò 7-8 Óåðôåìâñß-

ïõ äéïñãáíþíåôáé ðáíçãýñé ìå Ýíôïíï ôïðéêü ÷ñþìá êáé ôïðéêÜ ðñïú-üíôá üðùò êñáóß, ìÝëé, êáôóéêßóéï ôõñß êáé ôï éäéáßôåñï Áíáöéþôéêï ëá-äïôýñé.

ÁíôßðáñïòÅðßêåíôñï ôïõ åïñôáóôéêïý êýêëïõ ôïõ íçóéïý åßíáé ôï ôñéÞìåñï

ðáíçãýñé ôçò Áãßáò Ìáñßíáò. Ôï ðáíçãýñé ãßíåôáé óôéò 15-17 Éïõëßïõóôï ëéìÜíé ôçò ÁíôéðÜñïõ, ìå ÷ïñïýò, ôñáãïýäéá êáé êåñÜóìáôá óå ü-ëïõò. Ôï ôñéÞìåñï åêäçëþóåùí ðåñéëáìâÜíåé áíáðáñÜóôáóç êõêëáäß-ôéêïõ ãÜìïõ êáé ôïõ "áíôßãáìïõ" ôçí åðüìåíç ìÝñá ìå ÷ïñïýò êáé êå-ñÜóìáôá üðïõ êõñéáñ÷åß ôï íôüðéï öñÝóêï øÜñé êáé ôá ôõñïêïìéêÜ ü-ðùò êåöáëïôýñé, ëáäïôýñé, îéíïìõæÞèñá êáé ôïõëïìïôýñé, êáèþò êáé ëé-ôáíåßá ôçò åéêüíáò ôçò Áãßáò Ìáñßíáò ìå óõíïäåßá ôçò ôïðéêÞò ìðÜ-íôáò ôïõ íçóéïý.

Santorini

The Raki Festival is the event that marks the end of summer activ-

ities 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.

Mykonos

At the agricultural museum, at Bonis’ Mill, every second Sunday of

September, the Vine-harvest Festival takes place, featuring a vine-har-

vest revival. Local families bring food and wine, bake bread in the wood

fired oven, stomp on grapes in the patitiri and dance while the musi-

cians play tsampouna and doubaki.

Another well known celebration is Chirosfagia in October which is the

pig-slaughtering feast.

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-enact-

ment 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.

ÄïíïýóáÓôï Óôáõñü ôï Äåêáðåíôáýãïõóôï êáé ôçí ðáñáìïíÞ ôçò 14çò Óå-

ðôåìâñßïõ (¾øùóç ôïõ Ôéìßïõ Óôáõñïý) äéïñãáíþíïíôáé ìåãÜëá ðá-íçãýñéá üðïõ ï ìðÜëïò êáé Üëëïé ðáñáäïóéáêïß ÷ïñïß êñáôïýí ìÝ÷ñéôï ðñùß. Âáóéêü Ýäåóìá, ôï äéÜóçìï óå íïóôéìéÜ ðáôáôÜôï (êáôóéêÜêéêïêêéíéóôü ìå ìõñùäéêÜ êáé ðáôÜôåò).

ÇñáêëåéÜÔïõò èåñéíïýò ìÞíåò óôï íçóß äéïñãáíþíåôáé ç ÃéïñôÞ ôçò Ãüðáò.

ÈçñáóéÜÅäÝóìáôá ìå ìéêñÝò óáñêþäåéò íôïìÜôåò, óôñïããõëÜ êïëïêõèÜêéá,

ç öÜâá ìå êå÷ñéìðáñÝíéï ÷ñþìá êáé ôá åîáéñåôéêÞò ðïéüôçôáò íôüðéáêñáóéÜ ðñïóöÝñïíôáé óå êÜèå ðáíçãýñé ìå ìåãáëýôåñï áõôü ôçò Áãß-áò ÅéñÞíçò óôç Ñßâá óôéò 5 ÌáÀïõ.

ºïòÓôçí ºï ïé ãÜìïé ãßíïíôáé ó÷åäüí ðÜíôá ôï ÓÜââáôï. Ôçí ÐÝìðôç

ðñéí ôï ãÜìï ãßíåôáé ôï ãëÝíôé ôïõ ðñïæõìéïý, äçëáäÞ ç ôåëåôÞ ôïõ æõ-ìþìáôïò ôùí øùìéþí ôïõ ãÜìïõ. ÌåôÜ ôï æýìùìá ôïõ ðñïæõìéïý êáéáöïý ôñáãïõäçèïýí ðáñáäïóéáêÜ ôñáãïýäéá, áêïëïõèåß ãëÝíôé. ÌåôÜôçí ôåëåôÞ ôïõ ãÜìïõ åßíáé áðáñáßôçôï ôï êÝñáóìá ìå ðáóôÝëéá êáé á-êïëïõèåß ôï ãëÝíôé ôïõ ãÜìïõ ìå öáãçôü, íçóéþôéêç ìïõóéêÞ, ôñáãïý-äéá êáé ÷ïñü.

ÊÝáÔéò Áðüêñéåò óôçí Éïõëßäá ãßíåôáé ç ìåãÜëç ðáñÝëáóç ôïõ êáñíÜ-

âáëïõ êáé áêïëïõèåß îÝöñåíï ðáíçãýñé. ÐñïóöÝñïíôáé áðü ôï ÄÞìïÊÝáò ìåæÝäåò üðùò ï íôüðéïò ðáóðáëÜò (ïìåëÝôá ìå áìðåëïöÜóïõ-ëá êáé êñÝáò), êñáóß êáé ñõæüãáëï ìå ëåìüíé.

ÊßìùëïòÔá êïõëïýñéá áðü ó÷éíüêïêêï, ôï ôõñß îéíß, ç ëáäÝíéá (êõêëáäéêÞ

ðßôóá) êáé ïé íôüðéåò ðïéêéëßåò êñáóéþí ðñïóöÝñïíôáé óå êÜèå åõêáéñß-á ãéá ãéïñôÞ ìå åðßêåíôñï ôçí 21 Íïåìâñßïõ, óôç ãéïñôÞ ôçò ÐáíáãéÜòôçò ÏäçãÞôñéáò.

ÊïõöïíÞóéÔï Äåêáðåíôáýãïõóôï, üëïé ïé êÜôïéêïé ôïõ íçóéïý ôáîéäåýïõí ìå

êáÀêéá óôï ÊÜôù ÊïõöïíÞóé ãéá ôï ðáíçãýñé ôçò Ðáíáãßáò, üðïõ ìåôÜôç ëåéôïõñãßá ðñïóöÝñåôáé ðëïýóéï ãåýìá ìå øÜñéá, áñíß êáé êáôóßêé.Óôçí åðéóôñïöÞ ãßíåôáé áãþíáò ôá÷ýôçôáò ìåôáîý ôùí êáúêéþí êáé áêï-ëïõèïýí êåñÜóìáôá õðü ôïõò Þ÷ïõò ôùí âéïëéþí. Åðßóçò, ôïõ ÁãßïõÍéêïëÜïõ óôéò 6 Äåêåìâñßïõ ôç ëåéôïõñãßá áêïëïõèåß ãëÝíôé ìå èáëáó-óéíïýò ìåæÝäåò êáé øçìÝíç ñáêß.

Donoussa

On the 15th

of August (the Virgin’s Assumption) and the 14th

of

September (Raising of the Holy Cross) big festivals are organized dur-

ing 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).

Irakleia

The Gopa (Bogue) Festival takes place on the island during the

summer months.

Therasia

Delicacies with small, succulent tomatoes, ripe courgettes, golden-

coloured mashed split peas and local wines of exceptional quality are

offered at every festival; the biggest event is that of Santa Irene at Riva

on the 5th

of May.

Ios

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 mandato-

ry followed by the wedding feast with food, island music, singing and

dancing.

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.

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

the 21st

of November is the focal point of celebrations.

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.

111110

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù


ÊýèíïòÓôçí Êýèíï áðü ôï êáëïêáßñé ôïõ 2008 êáé ìåôÜ äéïñãáíþíåôáé ôï

ÓöïõããÜôï, Ýíá öåóôéâÜë ãáóôñïíïìßáò áöéåñùìÝíï óôçí ôõñïêñïêÝ-ôá ôçò Êýèíïõ.

ÌÞëïò Ôï ãëõêü êïõöÝôï Ýôóé üðùò ðáñáóêåõÜæåôáé óôç ÌÞëï, ìå Ü-

óðñç êïëïêýèá, ìÝëé êáé áìýãäáëï, åßíáé åîáéñåôéêü. ÐñïóöÝñåôáé óåüëåò ôéò ÷áñìüóõíåò ãéïñôÝò.

ÍÜîïòÔï ÓåðôÝìâñéï ãßíïíôáé ôá ÷áôæáíÝìáôá, ç äéáäéêáóßá ðáñáóêåõÞò

ôïõ êñáóéïý êáé ôçò ñáêÞò. Óôï ôÝëïò ôïõ öèéíïðþñïõ åßíáé ôá ÷ïéñï-óöÜãéá, åíþ ìå îå÷ùñéóôü ôñüðï ãéïñôÜæåôáé ôï ÐÜó÷á, üðïõ ôï ãéïñ-ôéíü ôñáðÝæé Ý÷åé ôç óðåóéáëéôÝ ôçò ÍÜîïõ: áñíß ãåìéóôü ìå ìðá÷áñéêÜ,óõêùôáñéÜ êáé ôõñß.

ÓßêéíïòÓôçí Áëïðñüíïéá, áðü ôïí Áýãïõóôï ìÝ÷ñé ôá ×ñéóôïýãåííá, ïé

ðåñéóóüôåñïé Óéêéíéþôåò øáñåýïõí êáëáìáñÜêéá ìå ôï êáõôåñü, Ýíá åß-äïò áãêßóôñé. ¼ëç áõôÞ ç äéáäéêáóßá ìïéÜæåé ìå ðáíçãýñé, óôï ïðïßïïé íçóéþôåò ðáßñíïõí åíåñãÜ ìÝñïò.

ÓýñïòÓôçí ðáñáëßá ôïõ Öïßíéêá ôçí ôñßôç ÐáñáóêåõÞ ôïõ Áõãïýóôïõ

äéïñãáíþíåôáé ðáñáäïóéáêÞ ÊáêáâéÜ, ìå ÷ïñü, ôñáãïýäéá, íôüðéïêñáóß êáé øÜñé. ÊÜèå ÓåðôÝìâñéï óôç ÂÜñç äéïñãáíþíåôáé ðáñáäïóéá-êü ôñõãïðÜôé ìå ôç óõììåôï÷Þ ôùí íôüðéùí êáé ôùí åðéóêåðôþí.

Ó÷ïéíïýóáÅðßêåíôñï ôçò èñçóêåõôéêÞò êáé êïéíùíéêÞò æùÞò ôïõ íçóéïý åßíáé

ôï ìåãÜëï ðáíçãýñé ôçò Ðáíáãßáò ôçò ÁêáèÞò óôç ×þñá, ðïõ ãßíåôáéôï ÓÜââáôï ôïõ ÁêÜèéóôïõ ¾ìíïõ. ÐñïóöÝñïíôáé íüóôéìá ôïðéêÜöáãçôÜ (üðùò ðáôáôÜôï, ôõñïðéôÜêéá ìå ìõæÞèñá, ÷ôáðüäé ãéïõâÝôóé)êáé ôá ðáñáäïóéáêÜ ìïõóéêÜ üñãáíá áíáëáìâÜíïõí íá êñáôÞóïõí ôïêÝöé ìÝ÷ñé ôï ðñùß.

ÖïëÝãáíäñïòÇ êáëáóïýíá (ôõñüðéôá ìå óïõñùôü ôõñß êáé êñåììýäé) åßíáé ôï

óÞìá êáôáôåèÝí ôçò öïëåãáíäñéùôéêÞò ãåýóçò, åíþ ïé ãÜìïé êáé ôá âá-öôßóéá óõíïäåýïíôáé ðÜíôïôå áðü ôï íôüðéï ðáóôÝëé, ôá ×ñéóôïýãåííáïé íïéêïêõñÝò ôçãáíßæïõí ìáêáñüíåò (åßäïò ìåëïìáêÜñïíïõ) êáé ôïÐÜó÷á öôéÜ÷íïõí ôéò ãåõóôéêüôáôåò ìåëüðéôåò, æõìùìÝíåò ìå öñÝóêéáìõæÞèñá êáé åêëåêôü èõìáñßóéï ìÝëé.

Kithnos

The Sfougato Festival has been organized every summer on Kithnos

since 2008. It is a gastronomic festival dedicated to the cheese cro-

quettes of Kithnos.

Milos

A delicious desert called koufeto is produced on Milos, made with

squash, honey and almonds. It is offered on every happy occasion.

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 delica-

cy of Naxos being lamp stuffed with spices, entrails and cheese.

Sikinos

From August until Christmas at Alopronia, most Sikinos residents

fish for cuttlefish using kaftero, a type of hook. The whole process is cel-

ebrated with a feast, at which local islanders are active participants.

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 enthu-

siastically.

Schinussa

The Saturday after the Friday of the Akathistos Ymnos [literally: non-

sitting 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.

Folegandros

The kalasuna, a cheese pie with strained cheese and onion, is the trade-

mark 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.


1 êéëü êïëïêõèÜêéá ìéêñÜ

10 áõãÜ

1 êïõô. óïõð. öñÝóêï äõüóìï

øéëïêïììÝíï

1 ìáôóÜêé Üíçèï øéëïêïììÝíï

5 êñåììõäÜêéá öñÝóêá

øéëïêïììÝíá

ÁëÜôé

ÐéðÝñé


ÅêôÝëåóç

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

óáò ðÜñåé ðåñßðïõ 10-12 ëåðôÜ. Óôç óõíÝ÷åéá ðñïóèÝôåôå ôï åëáéüëáäï, ôá

êñåììýäéá øéëïêïììÝíá, ôïí Üíçèï êáé ôï äõüóìï êáé ôá óïôÜñåôå ãéá 5-6

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.

113112

ÅêôÝëåóç

Ñß÷íåôå óå Ýíá áíôéêïëëçôéêü ôçãÜíé ôï êñåììýäé êáé ôï êñÝáò êáé ôï óïôÜñåôåêáé 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 äýïöëéôæÜíéá ÷ëéáñü íåñü, óêåðÜæåôå êáé óéãïâñÜæåôå ãéá ìéá þñá ðåñßðïõ.

Ùóôüóï êüâåôå ôéò ìåëéôæÜíåò êáôÜ ìÞêïò óôá äýï, ôéò ÷áñÜóóåôåìðáêëáâáäùôÜ 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 ëéþóïõíôá ôõñéÜ.

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í


2 ìåãÜëåò ìåëéôæÜíåò (öëÜóêåò)1 êéëü ìïó÷Üñé óå 5-6 ÷ïíäñÝòöÝôåò 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

Áðü ðÜíù

4 êïõô. óïõð. îéíïìõæÞèñá 5-6 öÝôåò ãñáâéÝñá 5-6 öÝôåò íôïìÜôá ½ êïõô. ãëõê. êáíÝëëá

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.


2 big aubergines ("flask" shaped)1 kilo beef, cut into 5-6 large portions 1 onion, finely chopped 1 cup white wine 1 bay leaf2 Tablespoon tomato paste 1 cup chopped tinned tomatoes ½ teaspoon sugar ½ teaspoon pepper ½ cup olive oilsalt

Topping

4 Tablespoons sour mizithra cheese 5-6 slices gruyere cheese 5-6 tomato slices ½ teaspoon cinnamon


Kalogeros (monk)

Amorgos

Êáëüãåñïò Áìïñãüò

Ôéñéôéôßì Óýñïò


1 kilo small courgettes

10 eggs

1 Tablespoon fresh spearmint, finely

chopped

1 small bunch of dill, finely chopped

5 fresh onions, finely chopped

salt

pepper


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 10-

12 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.

Tirititim (type of omelette)

Syros

ïé ãåýóåéòthe f lavours


1/4 öëéôæ. ôóáã. åëáéüëáäï ãéá

ôçãÜíéóìá

1 ìÝôñéï øéëïêïììÝíï êñåììýäé

1 öëéôæ. ôóáã. êÜððáñç (îåðëõìÝíç

êáé óôñáããéóìÝíç)

3 áõãÜ

2-3 êïõô. óïõð. öñÝóêï ôõñß

ÅêôÝëåóç

Æåóôáßíåôå ôï åëáéüëáäï óå Ýíá ìåãÜëï ôçãÜíé êáé ôóéãáñßæåôå ôï êñåììýäé

ìÝ÷ñé íá ìáñáèåß êáé ðñïóèÝôåôå ôçí êÜððáñç. ×ôõðÜôå åëáöñþò ôá áõãÜ,

Ý÷ïíôáò ñßîåé åëÜ÷éóôï áëÜôé (ãéáôß ç êÜðáñç åßíáé Þäç áëáôéóìÝíç), êáé ôá

âÜæåôå êé áõôÜ óôï ôçãÜíé. Áíáêáôåýåôå ôï ìåßãìá ìå Ýíá ðéñïýíé ìÝ÷ñé íá

ðÞîïõí ôá áõãÜ. ÂãÜæåôå ôçí óôñáðáôóÜäá êáé ôç óåñâßñåôå ìå ôï ôõñß áðü

äßðëá.

115114

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.

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í


½ ëïõêÜíéêï áíäñéþôéêï Þ ÷ïéñéíü

1 ðáôÜôá êïììÝíç óå ñïäÝëåò

(ðÜ÷ïõò 1 cm)

2 áõãÜ

áëÜôé

ðéðÝñé

äõüóìïò

1/2 öëéôæ. ôóáã. ôõñß ôñéììÝíï

1 êïõô. óïõð. âïýôõñï Þ 2

êïõô.óïõð. ãëßíá

Cut the sausage into 10 thick pieces. Melt the butter or glina in a medium-size

frying pan and soften the potatoes by frying them lightly. Beat the eggs with the

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.


½ sausage from Andros or pork

sausage

1 potato sliced into thin pieces

(1 cm thick)

2 eggs

salt

pepper

spearmint

1/2 cup grated cheese

1 Tablespoon butter or 2

Tablespoons glina (pork fat)


Fourtalia (omelette)

with potatoes and sausageÁndros

ÖïõñôÜëéá ìå ðáôÜôåò êáé ëïõêÜíéêï

¢íäñïò

ÓôñáðáôóÜäá ìå êÜððáñç êáé êñåììýäéáÊßìùëïò


1/4 cup olive oil for frying

1 medium onion, finely chopped

1 cup capers (rinsed and dried)

3 eggs

2-3 Tablespoons fresh cheese

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.

Strapatsada (scrambled eggs)

with capers and onions Kimolos

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

pepper

ÕëéêÜ (8-10 Üôïìá)

3 ìåãÜëåò íôïìÜôåò ãéíùìÝíåò (ìå ôçí öëïýäá) Þ

1/2 êéëü íôïìáôÜêéá Óáíôïñßíçò 2 ìåãÜëá

êñåììýäéá øéëïêïììÝíá2 öñÝóêá êñåììõäÜêéá

øéëïêïììÝíá1 êïõô. ãëõê. øéëïêïììÝíï öñÝóêï

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

116

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

ÅêôÝëåóç

Êüâåôå óôç ìÝóç ôéò íôïìÜôåò êáé áöáéñåßôå üëïõò ôïõò óðüñïõò. Ôïðïèåôåßôå ôéò íôïìÜôåò óôï ìðëÝíôåñ êáé áíïéãïêëåßíåôå ôï äéáêüðôç 3-4

öïñÝò ìÝ÷ñé íá êïðïýí óå ðïëý ìéêñÜ êïììáôÜêéá ÷ùñßò üìùò íá ðïëôïðïéçèïýí åíôåëþò. ÁäåéÜæåôå ôï ìåßãìá áðü ôéò íôïìÜôåò óå Ýíá øçëü

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

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,

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.

ÍôïìáôïêåöôÝäåòÓáíôïñßíç

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.

Domatokeftedes (fried tomato balls)

Santorini


½ êéëü ñåâßèéá (ìïõóêåìÝíá ãéá 8

þñåò)

2 ìåãÜëá êñåììýäéá øéëïêïììÝíá


1 êïõô. ãëõê. áëÜôé

×õìü áðü Ýíá ìåãÜëï ëåìüíé

ÅêôÝëåóç

Ôïðïèåôåßôå ôá ñåâßèéá ìÝóá óôï åéäéêü ðÞëéíï óêåýïò. Ñß÷íåôå ôá êñåììýäéá,

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.

119118

ÅêôÝëåóç

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.

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í


1/2 êéëü öáóïëÜêéá ìáõñïìÜôéêá


½ öëéôæ. ôóáã. ñýæé ãéá ðéëÜöé

2-3 ìÝôñéá êñåììýäéá îåñÜ

3-4 êïõô. óïõð. îßäé

1 êïõô. óïõð. áëåýñé

ÁëÜôé

ÐéðÝñé

Boil the beans lightly for about 15 minutes. Meanwhile, remove the froth from

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.


1/2 kilo black-eyed beans

1 cup olive oil

½ cup long-grain rice

2-3 medium onions

3-4 Tablespoons vinegar

1 Tablespoon flour

Salt

Pepper


Black-eyed beans with tiganisi (fried mix)

Mykonos

ÖáóïëÜêéá ìáõñïìÜôéêá ìå ôçí ôçãÜíéóç

Ìýêïíïò

ÑåâéèÜäá óå óêåðáóôáñéÜ Óßöíïò


½ kilo chick peas (soaked for 8

hours)

2 big onions, finely chopped

1 cup olive oil

1 teaspoon salt

the juice of a big lemon

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.

Revithada with skepastaria(chick peas cooked in a ceramic dish)Sifnos

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

salt

pepper

water, as needed


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

120

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

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

ëáäüêïëëá þóôå íá ìçí óáò êáåß.

Ðáôïýäï êáôóéêÜêé ãåìéóôü

ÐÜñïò

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.

Patoudo (stuffed goat)

Paros

ÕëéêÜ (ãéá 30 -40 êïììÜôéá)

Ãéá ôç æýìç

1 êéëü áëåýñé ãéá üëåò ôéò ÷ñÞóåéò

50 ãñ. âïýôõñï Ëßãï áëÜôé Íåñü


1 êéëü ìõæÞèñá áíÜëáôç1 êéëü

æÜ÷áñç 250 ãñ. áëåýñé ðïõ

öïõóêþíåé ìüíï ôïõ 3-4 áõãÜ 20

ãñ. ìáóôß÷á ×ßïõ, êïðáíéóìÝíç êáé

êïêêéíéóìÝíç Ëßãç âáíßëéá

ÅêôÝëåóç

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

ïìïéüìïñöï ìåßãìá. Ãåìßæåôå êÜèå äßóêï æýìçò ìå ìéá êïõôáëéÜ áðü ôç

ãÝìéóç. "TóéìðÜôå" ãýñù - ãýñù ôçí æýìç íá ó÷çìáôéóèåß Ýíá ëõ÷íáñÜêé.

Ôïðïèåôåßôå ôá ìåëéôßíéá óå âïõôõñùìÝíï ôáøß êáé øÞíåôå ãéá 40 óôïõò 180

âáèìïýò ìÝ÷ñé íá ðÜñïõí üìïñöï îáíèü ÷ñþìá.

123122

ÅêôÝëåóç

Óå ìéá ìåãÜëç ëåêÜíç ñß÷íåôå ôï áëåýñé, ôï íåñü, ôï åëáéüëáäï êáé ëßãï áëÜôé,

æõìþíåôå ìÝ÷ñé íá ðÜñåôå ìßá óêëçñÞ êáé ïìïéïãåíÞ æýìç êáé ôçí áöÞíåôå íá

"îåêïõñáóôåß" ãéá 15- 20 ëåðôÜ ðåñßðïõ.

Óôç óõíÝ÷åéá áíïßãåôå 4 -5 êïììÜôéá öýëëï ÷ïíôñü êáé ôá ðáóðáëßæåôå ìå

áñêåôü áëåýñé. Ôõëßãåôå êÜèå öýëëï óå ñïëü êáé ìå Ýíá ìá÷áßñé ôï êüâåôå

áðü ôçí Üêñç ðñïò ôá ìÝóá óå ëåðôÝò öÝôåò ãéá íá öôéÜîåôå ôç ìáôóÜôá.

Ôá âñÜæåôå ãéá 5 ëåðôÜ óå áëáôéóìÝíï íåñü, ôá óïõñþíåôå êáé ôá óåñâßñåôå

óå ìéá ðéáôÝëá Þ óå áôïìéêÜ ðéÜôá, óõíïäåýïíôáò ôá ìå êüêïñá Þ êïõíÝëé

êïêêéíéóôü êáé ðáóðáëéóìÝíá ôñéììÝíï ëáäïôýñé áðü ðÜíù.

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í


500 ãñ. áëåýñé


1 ½ öëéôæ. ôóáã.

áëÜôé

½ öëéôæ. ôóáã. ôñéììÝíï ëáäïôýñé

ÖïëåãÜíäñïõ, Þ Üëëï óêëçñü ôõñß

(ðñïáéñåôéêÜ)

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 individ-

ual plates; the pasta is accompanied by rooster or rabbit cooked in tomato

sauce; it is sprinkled with grated ladotyri.


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)


Matsata (home-made pasta)

Folegandros

ÌáôóÜôá ÖïëÝãáíäñïò

Ìåëéôßíéá ëõ÷íáñÜêéá

Óýñïò

Ingredients (for 30 -40 pieces)

For the dough

1 kilo all purpose flour 50 gr butter pinch of salt

water

For the filling

1 kilo unsalted mizithra cheese1 kilo sugar

250 gr self-rising flour 3-4 eggs

20 gr mastic from Chios, groundand 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.

Melitinia - Lychnarakia (Small honey sweets - small oil-lamp shaped sweets) Tinos


For the dough: 2 cups flour1 Tablespoon olive oil 1 Tablespoon vinegarpinch of salt

For the filling

10 cups sesame5 cups ground rusk 1 teaspoon cinnamon-clove ground in the mortar pinch nutmeg1 teaspoon orange rind Olive oil for frying 2-3 Tablespoon icing sugar

For the syrup

8 cups sugar4 cups water4 cups honey



2 öëéôæ. ôóáã áëåýñé1 êïõô. óïõð. åëáéüëáäï 1 êïõô. óïõð. îýäéÌéá ðñÝæá áëÜôé


10 öëéôæ. ôóáã. óïõóÜìé5 öëéôæ. ôóáã. öñõãáíéÜ 1 êïõô. ãëõê. êáíåëëïãáñýöáëá óå óêüíçêïðáíéóìÝíá Ìéá ðñÝæá ìïó÷ïêÜñõäïÐïñôïêÜëé öëïýäá ôñéììÝíï (ðåñßðïõ Ýíá êïõôáëÜêéãëõêïý) Åëáéüëáäï ãéá ôï ôçãÜíéóìá 2-3 êïõô. óïõð. Ü÷íç æÜ÷áñç


8 öëéôæ. ôóáã. æÜ÷áñç4 öëéôæ. ôóáã. íåñü4 öëéôæ. ôóáã. ìÝëé

124

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

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.

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.

ÃåìéóôÜÁíÜöç

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 10-

15 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.

Gemista (stuffed dough sweets)

Anafi

127


Êïõëïýñåò ÎåñÜ êáé ëåðôÜ êïõëïýñéá ìå ãëõêÜíéóï êáé óïõóÜìé ðïõäéáôçñïýíôáé ãéá ìÞíåò áíáëëïßùôá. Êáôáíáëþíïíôáí êõñßùò ôï ðñùßìáæß ìå Ýíá êïììÜôé ôõñß.

Êïøßäéá Ïé ðáíóÝôåò áðü ôá ëåðôÜ ðëåõñÜ ôïõ ÷ïßñïõ øçìÝíåò óõ-íÞèùò óôá êÜñâïõíá.

ËáäÝíéïé ÌéêñÜ ìðéóêüôá ìå åëáéüëáäï êáé ìðá÷áñéêÜ, ðïõ óôï ôÝëïòìåëþíïíôáé.

Ëßâéá "ìáêáñüíéá" ¸íá ðéÜôï ìå áìðåëïöÜóïõëá âñáóôÜ ðåñé÷õìÝ-íá ìå öñÝóêï âïýôõñï, óÜëôóá êüêêéíç êáé ôõñß ôñéììÝíï.

ËïõâéÜ (Ìýêïíïò) Ôá ëåðôÜ áìðåëïöÜóïõëá ðïõ ôá óåñâßñïõí ìåóêïñäáëéÜ.

Ëïýæåò êáé ëïõêÜíéêá Ç ëïýæá Þ "âáóéëéêéÜ" ìáñéíÜñåôáé óå ãëõêüêüêêéíï êñáóß êáé áñùìáôßæåôáé, üðùò êáé óôçí ÔÞíï, ìå ìÜñáèï êáéðéðÝñé, êáé êáðíßæåôáé. Ôá ëïõêÜíéêá åßíáé ðéêÜíôéêá, êáðíéóôÜ êáé Ý÷ïõíÝíôïíï Üñùìá ãëõêÜíéóïõ. ÓõíÞèùò äéáôçñïýíôáé ìÝóá óå ÷ïéñéíü ëß-ðïò (ãëßíá).

Ìáëáèïýíé Ôõñß ìéêñïý ìåãÝèïõò, ðáñåìöåñÝò ìå ôï óôñïããõëü ìåôç äéáöïñÜ üôé óôåãíþíåé óå ìéêñÜ êáëáèÜêéá áðü âïýñëá êáé óõíÞ-èùò ôï áöÞíïõí íá óôåãíþóåé êáëÜ.

Ìáíïýñá Ôïðéêü, ëåõêü ôõñß, ðïõ áöïý îåñáèåß ãõëþíåôáé (âïõôéÝôáéóå ïéíïëÜóðç - êáôáêÜèé ôïõ êñáóéïý). Åßíáé ðïëý ðéêÜíôéêï êáé äéáôç-ñåßôáé ãéá ðïëý êáéñü.

Ìáíïýñé ÖñÝóêï ìáëáêü "ãëõêü" ôõñß áðü ðëÞñåò êáôóéêßóéï Þ ðñü-âåéï ãÜëá. ÌïéÜæåé ðïëý ìå ôçí êñçôéêÞ ìõæÞèñá.

ÌáôéÝò ×ïéñéíÜ Ýíôåñá ãåìéóìÝíá ìå ñýæé êáé óôáößäåò, êáíÝëá, ãáñß-öáëá.

ÌÜôóé ¸íá øéëü ÷åéñïðïßçôï ëáæáíÜêé ðïõ âñÜæåôáé óôï ãÜëá êáé ï-íïìÜæåôáé ìáôóüãáëá.

ÌÝíïõëåò ëéáóôÝò Ìéêñü øÜñé, ðïõ áíÞêåé óôçí ßäéá ïéêïãÝíåéá ìå ôçãüðá, ðáóôþíåôáé êáé ëéÜæåôáé óôïí Þëéï. Èåùñåßôáé åîáéñåôéêüò ìåæÝòôïõ ïýæïõ.

ÌðïõëÝíôá ¸íá åßäïò áëìõñÞò, áëëÜ ÷ïñôáóôéêÞò êñÝìáò ìå âÜóçôï êáëáìðïêÜëåõñï êáé ôç öñÝóêéá óÜëôóá íôïìÜôáò.

Ìðïýìðïõëï Ç ìéêñÞ ëïýæá ðïõ öôéÜ÷íåôáé áðü ôï ÷ïéñéíü øáñïíÝ-öñé.

Kouloures Dry, thin bread rings with aniseed and sesame; they keepfor months. They are usually eaten for breakfast with a piece of cheese.

Kopsidia Spare pork ribs, usually barbecued.

Ladenioi Small biscuits made with olive oil and spices and dipped inhoney.

Livia “makaronia” Ambelofasoula (local green beans), served boiledwith melted butter, red tomato sauce and grated cheese.

Louvia (Mykonos) Thin string beans served with skordalia (garlic dip).

Louzes and sausages Louza or “vassilikia” is marinated in sweet redwine and flavoured, as on Tinos, with fennel and pepper before beingsmoked. Sausages are spicy and smoked with a strong aniseed flavour.They are usually preserved in pork fat (glina).

Malathouni Small cheese, similar to strongylo; the only difference is thatit is left to dry thoroughly in small baskets made of bulrushes.

Manoura Local white cheese; after it dries, it is placed in wine dregs. Itis savoury and keeps for a long time.

Manouri Fresh, soft, “sweet” cheese from full-fat goat or sheep milk;very similar to Cretan mizithra.

Maties Pork intestines filled with rice and raisins, cinnamon and cloves.

Matsi thin, lasagna-like home made pasta boiled in milk; the dish madethis way is called matsogala.

Menoules liastes Small fish (blotched picarel); it is covered in salt andlet to dry in the sun; it is considered an excellent mezes for ouzo.

Boulenta A type of savoury, filling crème, based on corn flour and freshtomato sauce.

Bouboulo Small louza made with porterhouse steak.

126

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù

í

ÁéìáôéÝò Ôï ðá÷ý Ýíôåñï ôïõ ãïõñïõíéïý ðïõ ãåìßæåôáé ìå áßìá áðüôï ëáéìü ôïõ, ãëßíá, ìÝëé, óôáößäåò, êñåììõäÜêéá êáé ìðá÷áñéêÜ.

ÁìáñáèÝíéåò ÌéêñÝò ôõñüðéôåò ðïõ óôç ãÝìéóç ðñïóôßèåôáé øéëïêïì-ìÝíï öñÝóêï ìÜñáèï.

ÁñÜíôï Åßäïò ÷åéñïðïßçôïõ æõìáñéêïý ðïõ ôï óõíáíôÜìå óå üëåòó÷åäüí ôéò ÊõêëÜäåò.

Áöñßôçò Ôï ÷ïíäñü áëÜôé ðïõ ìáæåýåôáé ôï êáëïêáßñé áðü ôéò ëáê-êïýâåò áíÜìåóá óôéò áðüôïìåò ðëáãéÝò.

Ãïýíá Ïé ãíùóôïß óå üëïõò ìáò êïëéïß ðïõ øÞíïíôáé áñ÷éêÜ áíïé÷ôïßóôá äýï êÜôù áðü ôïí êáõôü Þëéï ãéá ìéá ïëüêëçñç ìÝñá êáé Ýðåéôáóôï êÜñâïõíï.

ÊáñÜâïëïé (Óýñïò) ÓáëéãêÜñéá ðïõ óõíÞèùò ãßíïíôáé øçôÜ óôá êÜñ-âïõíá, êïêêéíéóôÜ Þ öñéêáóÝ ìå êïëïêõèÜêéá, Üíçèï, êñåììõäÜêéá êáéðëïýóéá óÜëôóá áõãïëÝìïíïõ.

ÊáñõäùôÜ ¸íá ìéêñü ãëýêéóìá åëëåéøïåéäïýò ó÷Þìáôïò, åßíáé Ýíáìåßãìá áðü êáñýäéá, áëåýñé, æÜ÷áñç, áíèüíåñï êáé ìáóôß÷á ðïõ øÞíå-ôáé óôï öïýñíï êáé ðñïóöÝñåôáé ðáóðáëéóìÝíï ìå Ü÷íç æÜ÷áñç.

Êáôóïýíé Ç ðåñßöçìç öÜâá óåñâéñéóìÝíç ìå Üöèïíï ëÜäé.

ÊïëéôóáíïêåöôÝäåò Óôç ÐÜñï ïé ìéêñÝò "áíåìþíåò" ôçò èÜëáóóáòäåí ôçãáíßæïíôáé áðëÜ ìå áëåýñé, üðùò óôç Ìýêïíï (âë. "êïëëçóéÜ-íïé"), áëëÜ ãßíïíôáé êåöôÝäåò ìå ôçí ðñïóèÞêç ôõñéïý, êñåììõäéïý,äõüóìïõ êáé ëßãï áëåýñé.

ÊïëëçóéÜíïé (Ìýêïíïò) Ðñüêåéôáé ãéá ôï ìáëÜêéï ðïõ ïíïìÜæåôáé"áíåìþíç" ôçò èÜëáóóáò. Ïé ÌõêïíéÜôåò ôéò ìáæåýïõí ìå ðñïóï÷Þ, ôéòâïõôÜíå óå êïõñêïýôé êáé ôéò ôçãáíßæïõí.

ÊïðÜíéá ¸íá åßäïò õðïôõðþäïõò öïíôÜí ðïõ ðáñáóêåõáæüôáí ìåêïðáíéóìÝíï ðáîéìÜäé êñßèéíï, óïõóÜìé êáé óôáößäá.

Êïñêïêýëåò ÌéêñÜ Üíõäñá îõëÜããïõñá ðïõ ìáæß ìå ôá íôüðéá áìðå-ëïöÜóïõëá åßíáé ôá áðáñáßôçôá ëá÷áíéêÜ ôïõ êáëïêáéñéíïý öïëåãáí-äñßôéêïõ ôñáðåæéïý.

Ãáóôñïíïìéêü ëåîéêüÊõêëÜäùí

Haematies Pork large intestine stuffed with blood from the animal’sneck, glina, honey, raisins, spring onions and spices.

Amarathenies Small cheese pies; fresh maratho (fennel) is added tothe cheese filling.

Arando/Aranto/Arado Type of hand made pasta made on allCyclades islands.

Afritis Coarse salt collected in the summer from rock holes on cliffsides.

Gouna Mackerel left open in two in the hot sun for a whole day andthen barbecued.

Karavoloi (Syros) Snails, usually cooked on the charcoal, either in redtomato sauce or fricassée with courgettes, dill, spring onions and a richegg and lemon sauce.

Karydota small oval sweets, made with a mixture of walnuts, flour,sugar, flower water and mastic, baked in the oven and served sprinkledwith icing sugar.

Katsouni Famous dish made with split peas; it is a paste-like dip, servedwith ample olive oil.

Kolitsanokeftedes On Paros, very small sea anemones are not simplyfried rolled in flour, like on Mykonos (see “kollesianoi”), but turned intoballs with added cheese, onion, spearmint and a little flour.

Kollesianoi (Mykonos) This is a dish with sea-anemones. Locals col-lect the sea-anemones carefully, dip them into batter and fry them.

Kopania A rudimentary kind of treat to serve to guests, made withpestled barley rusk, sesame and raisins.

Korkokyles Small green melons, grown on arid land, combined withambelofasoula (local green beans): they are the staple vegetables forFolegandros summer meals.

Gastronomic Glossary ofthe Cyclades

129128

êõêë

Üäåò

- êý

ìáôá

ãåý

óåù


ÌðïõñÝêéá (Óßöíïò) ÃåìéóôÜ ãëõêÜ ìå ìÝëé, óïõóÜìé êáé áìõãäáëü-øé÷á. Ôï Ýöåñáí áðü ôçí Êùíóôáíôéíïýðïëç Óßöíéïé æá÷áñïðëÜóôåò.

ÍôæéëáäéÜ ¸íá åßäïò ðç÷ôÞò ìå ÷ïéñéíü áñôõìÝíçò üìùò ìå æáöïñÜ.

ÎéäÜôï ¸íá åßäïò ôïðéêïý ðáôóÜ ðïõ óåñâßñåôáé óå ôïðéêÜ ðáíçãýñéáüðùò áõôü ôçò Áãßáò ÐáñáóêåõÞò óôçí Áìïñãü.

Îéíü ¸íá ðïëý íüóôéìï, ìáëáêü êáé áëïéöþäåò öñÝóêï ôõñß ðïõ óåñ-âßñåôáé åðÜíù áðü ôçí íôïìáôïóáëÜôá.

ÎéíïìõæÞèñá ÖñÝóêï ôõñß ìå áëïåéöþäç õöÞ êáé õðÝñï÷ç, îéíÞ ãåý-óç. Ôñþãåôáé åðÜíù óå øùìß.

Îéíüôõñï Ôï îéíüôõñï åßíáé Ýíá ìéêñü ôõñÜêé ìå õðüîéíç ãåýóç ðïõðñïÝñ÷åôáé áðü ôï óôñÜããéóìá ôïõ îéíüãáëïõ ìÝóá óå åéäéêÜ êáëáèÜ-êéá öôéáãìÝíá áðü âïýñëá. ¼ôáí îåñáèåß, åßíáé êáôÜëëçëï ãéá ôñßøéìï.

ÐáóôåëÜôá Óýêá ëéáóôÜ ãåìéóôÜ ìå êáñýäéá êáé óïõóÜìé.

Ðéôáñïýäéá Æõìáñéêü öôéáãìÝíï ìå óêëçñü óéôÜñé êáé íåñü, âñÜæå-ôáé óôï ãÜëá Þ ôçãáíßæåôáé.

Ðüíôæé ¸íá ðïëý äõíáôü ðïôü ðïõ ãßíåôáé ìå âÜóç ôç ñáêÞ áðü ìïý-ñá êáé Üöèïíï ìÝëé ðïõ ðñïÝñ÷åôáé áðü ôá ñåßêéá ôïõ íçóéïý. Ðßíåôáéæåóôü áëëÜ êáé êñýï.

ÐïõëéÜ ôçò ËáìðñÞò ØùìÜêéá óå äéÜöïñá æùüìïñöá Þ áíèñùðü-ìïñöá ó÷Ýäéá ðïõ öôéÜ÷íïíôáí ôçí ðåñßïäï ôïõ ÐÜó÷á.

ÐñïâáóéÜ (Ìýêïíïò) Limonium sinuatum Þ ï êïéíüò èáëáóóüãá-ìðñïò ðñüêåéôáé ãéá âáóéêü ÷üñôï ôçò ÌõêïíéÜôéêçò, êáé ü÷é ìüíï,êïõæßíáò (ôï óõíáíôÜìå åðßóçò óôçí ÔÞíï êáé ôç Óýñï) åßíáé ðïëý íü-óôéìï êáé ìáãåéñåýåôáé ìå êñÝáò êáé ëáñäß.

ÓåóêïõëïðéôÜêéá ¸íá ðéÜôï ðïõ áêñïâáôåß ìåôáîý ôïõ ãëõêïý êáéôïõ öáãçôïý. Ìéá ðßôá öôéáãìÝíç áðü óÝóêïõëá, ñýæé, êáñýäéá, óôáöß-äåò, êáíÝëá, ãáñßöáëï, ðåôéìÝæé êáé óðéôéêü öýëëï.

Óßóõñá Õðïëåßììáôá êñÝáôïò ðïõ âñßóêïíôáé óôï ðá÷ý äÝñìá ôïõ÷ïßñïõ êáé üôáí ëéþóåé ç ãëßíá (ôï ëßðïò) ìÝíïõí êáé ôóéãáñßæïíôáé óôçíêáôóáñüëá.

ÓêïñäïëáæÜíá ËáæÜíéá ðïõ âñÜæïíôáé óå Üöèïíï íåñü êáé óåñâßñï-íôáé áöïý áíáìåé÷ôïýí ìå ìéá åëáöñéÜ óêïñäáëéÜ.

Óïõãëß ÌéêñÜ øáñÜêéá, ãüðá Þ ìáñßäá, ëéáóôÜ óôïí Þëéï. ¸ðåéôá âïõ-ôéïýíôáé óå ÷õëü êáé ôçãáíßæïíôáé.

Bourekia (Siphnos): sweets filled with honey, sesame and marzipan.They were brought over from Constantinople by Siphniot confection-ers. Djiladia Type of pork jelly flavoured with saffron.

Xidato Local pig-trotter soup served at local church feasts, such as thatof Santa Paraskevi on Amorgos.

Xino A tasy, soft, creamy, fresh cheese, served on top of tomato salad.

Xinomizithra Fresh cheese with creamy texture and a wonderful sourflavour. It is spread on bread.

Xinotyro Small cheese with slightly sour flavour; it is made after sourmilk is strained through special baskets made of bulrushes. When dried,it is used grated.

Pastelata Dried figs filled with walnuts and sesame.

Pitaroudia Home made pasta; it is prepared with hard wheat andwater and boiled in milk or fried.

Ponji A very strong alcoholic drink; it is made with mulberry raki andample heather-flower honey. It is served both warm and cold.

Poulia tis Lambris (Easter Birds) Bread rolls shaped like little animalsor humans, made for the Easter period.

Provassia (Mykonos) Limonium sinuatum or common thalassogambr?s,is the staple wild green of Mykonos – and not only – cuisine (it is alsoserved on Tinos and Syros). It is very tasty and cooked with meat andlard.

Seskoulopitakia A dish on the borderline between savoury and sweet.A pie make with kale, rice, raisins, cinnamon, grape juice preserve andhome made fyllo pastry.

Sisyra Meat residues under the thick pig skin; when the glina (fat) melts,these are left behind and fried in the pan.

Skordolazana Lasagna boiled in ample water and served mixed with alight garlic dip.

Sougli Small fish, boce or whitebait dried in the sun. They are dippedin batter and fried.

Óïýìá Ðïôü äõíáôü ðïõ ðñïÝñ÷åôáé áðü ôá óôñÜöõëá (ôóÜìðïõñá)ôùí óôáöõëéþí.

ÓôñéíÜêé Êïõëïýñá ôçò Ðñùôï÷ñïíéÜò äéáêïóìçìÝíç ìå ó÷Ýäéá, áìý-ãäáëá êáé óïõóÜìé. Äåí ôñþãåôáé áëëÜ êñåìéÝôáé ìÝóá óôçí êïõæßíáôïõ óðéôéïý, üðïõ ðáñáìÝíåé Ýíáí ïëüêëçñï ÷ñüíï "ãéá ôï êáëü".

Ôçãáíßôåò ìå êÜðáñç ¸íá áóõíÞèéóôï ìåæåäÜêé ðïõ ìÝóá óôç ÷ñõ-óÞ æýìç ðëÝêïíôáé ôá êñåììýäéá ìå ôïí Üíçèï, ôï ìáúíôáíü êáé ôçí ðé-êÜíôéêç êÜðáñç.

Ôõñáýãïõëï ¸íáò éäéáßôåñïò ôñüðïò ìáãåéñÝìáôïò ôïõ êïõíåëéïýóôçí êáôóáñüëá ìå ìéá ðëïýóéá óÜëôóá áðü áõãü, ôõñß êáé êñáóß.

ÔõñïâïëéÜ Þ ÑïâïëéÜ ¸íá ó÷åôéêÜ ìáëáêü ôõñß, ðïëý ÷áñáêôçñéóôé-êü ôçò Ìõêüíïõ, ðïõ ÷ñçóéìïðïéåßôáé óå ðßôåò.

Öëéãêïýíé êïêêéíéóôü Ç óõêùôáñéÜ ôïõ ÷ïßñïõ øçìÝíç ìå íôïìÜôá,ìáýñï êñáóß êáé ìðá÷áñéêÜ.

ØáñÜêéá (ÔÞíïò) Áðü ôá íïóôéìüôåñá íçóôßóéìá ãëõêÜ ôïõ íçóéïý,Ý÷ïõí ó÷Þìá ìéêñïý ìáêñüóôåíïõ øáñéïý.

Øáñüëéá ÌéêñÜ ëéáóôÜ øáñÜêéá, óõíÞèùò ìáñßäåò.

Souma Strong drink made from grape pomace.

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 mixdill, parsley and savoury capers.

Tyravgoulo A special rabbit dish cooked in the pot with a rich saucemade with egg, cheese and wine.

Tyrovolia or Rovolia A relatively soft cheese, typical of Mykonos, usedas pie filling.

Flingouni in red sauce Pig's entrails cooked in tomato, dark red wineand spices.

Psarakia (small fish) (Tinos) One of the tastiest fasting sweets of theisland, shaped like a thin, long fish.

Psarolia Small fish, usually whitebait, dried in the sun.

131

the dodecanese - w

aves of flavour

ï ôüðïòÔá 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.

Ïñéïèåôïýíôáé áðü ôï Üãïíï íçóß ôïõ ÅõáããåëéóôÞ ÉùÜííç, ôçí ÐÜôìï, óôá âüñåéá, ìÝ÷ñé ôï áðüìáêñï Êáóôåëüñéæï óôçí åó÷áôéÜ ôçò Kõëéêßáò,

óôá íïôéïáíáôïëéêÜ. Áðïôåëïýí ôç ìåèïñéáêÞ ãñáììÞ ôçò ÅëëÜäïò óôï íïôéïáíáôïëéêü Áéãáßï, êïëëçìÝíá ó÷åäüí óôéò ÌéêñáóéáôéêÝò áêôÝò, äéá-

ìïñöþíïíôáò 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 óçìá-

óßá, 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 åé-

óâïëåßò 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 õ-

ëéêÜ, 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

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 äß-

íåé 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 äåêá-

åôßåò. ÓçìáíôéêÞ åðßóçò åðßäñáóç ìå ðéêÜíôéêåò ãåýóåéò êáé åîùôéêÜ öáãçôÜ åß÷å ç ìáêñü÷ñïíç äéáìïíÞ ðïëëþí íçóéùôþí óôçí êïóìïðïëßôéêç Áëå-

îÜíäñåéá. 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 óõ-

êþôé êáé ñýæé (ôá ëåãüìåíá ìðïõóôéÜ), ãåìéóôÜ æáñæáâáôéêÜ, áêüìç êáé ãåìéóôïß áíèïß êïëïêõèéþí, ôá êïëïêõèïðïýëéá, ãåìéóôÜ ãëõêÜ, ðéôÜêéá ìå ãÝ-

ìéóç áíèüôõñï êáé ìðá÷áñéêÜ, ôá ìïó÷ïðïýãêéá ìå ãÝìéóç áðü áìýãäáëá, êáñýäéá êáé ðïëëÜ Üëëá.

ÄùäåêÜíçóá

133

the dodecanese - w

aves of flavour

The LandThe Dodecanese, with their great natural landmarks, splendid historical sites and religious monuments, traditional residential districts with nar-

row 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 border line of Greece in the Southeast Aegean, almost connected to the shores of Western Asia; they form the border between the West and

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 master-

pieces, 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' cui-

sine but on that of other islands of the Dodecanese as well. Spices, especially cumin, cloves and cinnamon are typical ingredients of the local cuisine.

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 puls-

es. 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.

The Dodecanese

135

the dodecanese - w

aves of flavour

134

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

Åêôüò áðü ôéò éóôïñéêÝò óõãêõñßåò, ç ãåùìïñöïëïãßá ôùí íçóéþí

êáé ç ãïíéìüôçôá ôùí åäáöþí åðçñÝáóáí ôçí åîÝëéîç, ôçí áíÜðôõîç,

ôçí áêìÞ ôïõò êáèþò êáé ôéò äñáóôçñéüôçôåò ôùí êáôïßêùí êáé ôçí ïé-

êïíïìßá ôïõò. ¸ôóé, ôá ìéêñÜ âñá÷þäç íçóéÜ ìå ôçí åëÜ÷éóôç êáëëéåñ-

ãÞóéìç ãç ãñÞãïñá óôñÜöçêáí óôç èÜëáóóá ãéá íá åðéâéþóïõí. Ç Óý-

ìç, ç ÊÜóïò, ç ÊÜëõìíïò êáé ç ×Üëêç åß÷áí Ýíôïíç åìðïñéêÞ äñáóôç-

ñéüôçôá, åíþ áñãüôåñá åîåéäéêåýôçêáí óôç óðïããáëéåßá êáé ç èÜëáóóá

õðÞñîå ó÷åäüí ôç ìïíáäéêÞ ðçãÞ ôñïöÞò, ìå áðïôÝëåóìá ç êïõæßíá

áõôþí ôùí íçóéþí íá óôçñßæåôáé êáôÜ âÜóç óôá øÜñéá êáé ôá èáëáóóé-

íÜ, ôá ïðïßá ìáãåéñåýïíôáé ìå ÷ßëéïõò äõï ôñüðïõò.

ÁíÜìåóá óôéò ðéï åêëåêôÝò èáëáóóéíÝò óðåóéáëéôÝ åßíáé ôá ðáóôÜ

êáé îåñáìÝíá óôïí áÝñá øÜñéá êáé èáëáóóéíÜ ðïõ êáôÝ÷ïõí îå÷ùñé-

óôÞ èÝóç óôçí êïõæßíá ôïõ Áéãáßïõ, ãéáôß ðáñÝ÷ïõí ôñïöÞ ãéá üëï ôï

÷ñüíï êáé êõñßùò ãéá ôï ÷åéìþíá, ðïõ ïé èÜëáóóåò åßíáé öïõñôïõíéá-

óìÝíåò êáé ïé óõíèÞêåò ãéá øÜñåìá ðïëý äýóêïëåò. Ç ìÝíïõëá ðáóôþ-

íåôáé óôçí ÊÜóï, óôçí ÊÜñðáèï êáé óôç Óýìç. Óôç Óýìç êáé ôçí ÊÜëõ-

ìíï ïé áóôáêïïõñÝò îåñáßíïíôáé óôïí Þëéï êáé åßíáé åîáßñåôïò ìåæÝò,

éäßùò ôç ÓáñáêïóôÞ. Êáé óßãïõñá, ìßá áðü ôéò ðéï áóõíÞèéóôåò áðü ü-

ëåò ôéò óõíôçñçìÝíåò èáëáóóéíÝò óðåóéáëéôÝ åßíáé ôï óðéíéÜëï, ðïõ

öôéÜ÷íåôáé ìå ðßíåò, á÷éíïýò Þ óáëÜ÷éá êáé óõíôçñåßôáé óå Üëìç áðü

èáëáóóéíü íåñü ìå Ýíôïíç ôçí åõùäéÜ ôïõ éùäßïõ.

Óõ÷íÜ ïé äýóêïëåò óõíèÞêåò áëëÜ êáé ç Ýëëåéøç ðñþôùí õëþí á-

íÜãêáóå ôïõò êáôïßêïõò ôùí íçóéþí íá ÷ñçóéìïðïéÞóïõí êáèåôß ðïõ

ãåííÜ ç äùäåêáíçóéáêÞ ãç Ýôóé ðïõ ç êÜèå íïéêïêõñÜ íá ìðïñÝóåé ìå

ìáåóôñßá êáé ðñïðÜíôùí ìå öáíôáóßá íá óõíäõÜóåé öôù÷Ü õëéêÜ ãéá

íá öôéÜîåé ãåõóôéêÜ öáãçôÜ êõñßùò óå êáéñïýò äýóêïëïõò ãéá ôá íç-

óéÜ, üôáí ç äéáôñïöÞ Þôáí éäéáßôåñá ëéôÞ. ×áñáêôçñéóôéêü ðáñÜäåéãìá

ðñïÝñ÷åôáé áðü ôç Ñüäï êáé ôç Óýìç, üðïõ ÷ñçóéìïðïéïýíôáé áêüìç

êáé ôá öýëëá áðü ôá êõêëÜìéíá, ôá ïðïßá ãåìßæïíôáé ìå êéìÜ, ñýæé êáé

Üëëá õëéêÜ êáé áðïôåëïýí ôïõò ãíùóôïýò íôïëìÜäåò. ïé äå êáñðïß

ôïõò, áí óéãïâñÜóïõí ìå æÜ÷áñç, äßíïõí Ýíá åýãåõóôï ãëõêü, åíþ ôá

êñåììýäéá ôïõò ôóéãáñßæïíôáé êáé ãáñíßñïõí äéÜöïñá ðéÜôá. Ïé áìÜ-

ñáããïé (ìáñãáñßôåò ôïõ Ìáãéïý) âñÜæïíôáé êáé, ðåñáóìÝíïé áðü îßäé,

áðïôåëïýí Ýíá ëéôü öáãçôü ðïõ áðáíôÜ óôç Ñüäï êáé ôçí ÊÜóï, åíþ

ç ãëéóôñßäá ìáæß ìå âëßôá áðïôåëïýí Ýíá íüóôéìï ãéá÷íß. Óôçí ÊÜóï å-

ðßóçò ïé íïéêïêõñÝò ìáæåýïõí ñáäßêéï ôçò èÜëáóóáò, ôï ïðïßï, ãéá íá

óõíôçñçèåß ùìü êáé íá ìðïñåß íá ìáãåéñåõôåß êáé ôï êáëïêáßñé, ðïõ ôá

÷ïñôáñéêÜ åßíáé ëéãïóôÜ, ðáóôþíåôáé (ôïðïèåôåßôáé óå ÷ïíäñü áëÜôé).


Besides historical circumstances, the geomorphology of the islands

and their soil affected the development, growth, prime, and activities of

their inhabitants as well as their economy. These, small rocky islands

with the tiny area of arable land turned to the sea in order to survive.

Symi, Kassos, Kalymnos and Chalki had heavy trade, while later on they

specialized in sponge diving, and the sea virtually became the islanders'

only source of food; as a result, the cuisine of these islands is based sole-

ly on fish and seafood, which are cooked in thousands of different ways.

Amongst the finest seafood specialties are fish and seafood which

are preserved in salt and dried in the sun; they hold pride of place in

Aegean cuisine, because they provide food all year round; this was very

useful in winter, when storms and high waves made fishing conditions

increasingly difficult and dangerous. Menoula is preserved in salt on

Kassos, Karpathos, and Symi. On Symi and Karpathos an excellent

appetizer is sun-dried lobster, favored during Easter Lent (Sarakosti).

And, of course, one of the most unusual special dishes is spinalo, made

with certain seashells called pines, sea-urchins or ray fish; these are pre-

served in brine made with sea water, which leaves a lovely smell of

iodine.

Often, harsh conditions and lack of raw materials, forced island

inhabitants to use anything produced on the Dodecanese land. This

made almost every housewife skilled in using her imagination to com-

bine poor ingredients and create tasty dishes even during hard times for

the islands, when their diet became particularly austere. A characteris-

tic example comes from Rhodes and Symi, where they even use

Cyclamen leaves, which they stuff with mincemeat, rice and other ingre-

dients to create the famous Dolamades. The fruit of the Cyclamen,

when boiled with sugar on low heat, make a tasty dessert, while

Cyclamen bulbs are browned in the frying pan and used to garnish all

kinds of dishes. Amaragoi (May daisies) are boiled and preserved in

vinegar; this is a simple dish from Rhodes and Kassos, while Glistrida

(Common purslane) along with vlita (Amaranta greens) are really tasty

when cooked with fried onion in tomato sauce, to make a tasty yahni

dish. On Kassos housewives also gather sea dandelions which they pre-

serve in thick salt, so they may be cooked in the summer when there

are fewer greens available.

Aromatic herbs such as thyme, oregano, sage, spearmint and fen-

nel, grow on most of the islands; these are special favorites since they

Local conditions and customs

Óå üëá ó÷åäüí ôá íçóéÜ öýïíôáé áñùìáôéêÜ âüôáíá (èõìÜñé, öá-

óêüìçëï, ñßãáíç, äõüóìï, ìÜñáèï) ðïõ åßíáé éäéáßôåñá áãáðçôÜ êáé äß-

íïõí öáãçôÜ ðïõ ìïó÷ïìõñßæïõí, ìå õðÝñï÷ç êáé îå÷ùñéóôÞ ãåýóç.

ÅíäåéêôéêÜ áíáöÝñåôáé üôé óôçí Êù ï ó÷ßíïò ÷ñçóéìïðïéåßôáé óôá øù-

ìéÜ êáé ôá ðáîéìÜäéá, ï êñüêïò óôéò ðáó÷áëéíÝò êïõëïýñåò ôçò Áóôõ-

ðÜëáéáò, ôï öáóêüìçëï óå ðïëëÜ ðéÜôá ôçò Ñüäïõ, åíþ ç êÜðáñç óå

óÜëôóåò íôïìÜôáò êáé ðéÜôá ìå øÜñéá óôçí ØÝñéìï. Ìçí ðáñáëåßøåôå

íá äïêéìÜóåôå óôç Ñüäï ôï éäéáßôåñçò ãåýóçò ëéêÝñ, öôéáãìÝíï áðü å-

öôÜ âüôáíá ìáæåìÝíá áðü ôï ïñïðÝäéï ôçò ÖéëåñÞìïõ.

Ôüóï ôï êëßìá (ìåãÜëç çëéïöÜíåéá), üóï êáé ç ðëïýóéá âëÜóôçóç

ôùí íçóéþí ðïõ åßíáé áõôïöõÞò êáé Üãñéá, åõíïåß ôçí áíÜðôõîç ôçò ìå-

ëéóóïêïìßáò äßíïíôáò ìÝëé õøçëÞò ðïéüôçôáò êáé ãåýóçò. Óôá íçóéÜ ìå

öôù÷Ü åäÜöç êáé ëéãïóôÝò êáëëéÝñãåéåò, ðÝñá áðü ôçí áëéåßá, ç êôçíï-

ôñïößá áðïôåëåß óçìáíôéêÞ ïéêïíïìéêÞ äñáóôçñéüôçôá, ìå ôï êñÝáò íá

ðñïÝñ÷åôáé êõñßùò áðü êáôóßêéá. Ôï ðÜóôùìá áðïôåëåß ôå÷íéêÞ ðïõ

ðñïÞëèå áðü ôçí áíÜãêç ãéá äéáôÞñçóç ôùí ôñïöþí üëï ôï ÷ñüíï. ¸-

ôóé ðñïÝêõøå ï ðáóôïõñìÜò, ðïõ óôçí ÊÜñðáèï ïíïìÜæåôáé ãéáëßôéêïò

êáé öôéÜ÷íåôáé áðü êáôóéêßóéï êñÝáò îåñáìÝíï óôïí áÝñá. Óôçí ÊÜëõ-

ìíï áíôßóôïé÷á, ï êáâïõñìÜò ãßíåôáé áðü øá÷íü ôçãáíçôü áãåëáäéíü

êñÝáò, áëáôéóìÝíï êáé óõíôçñçìÝíï óå âïýôõñï.

Óôá ìåãáëýôåñá íçóéÜ ôïõ óõìðëÝãìáôïò, üðïõ õðÜñ÷ïõí åýöï-

ñá åäÜöç, áíáðôýóóïíôáé äéÜöïñåò êáëëéÝñãåéåò êáé éäéáßôåñá ç åëáéï-

êáëëéÝñãåéá, ç áìðåëïêáëëéÝñãåéá êáé ç êáëëéÝñãåéá äçìçôñéáêþí. Óôç

Ñüäï ç ìåãÜëç çëéïöÜíåéá, ïé õøçëÝò êáé óõ÷íÝò âñï÷ïðôþóåéò êáé ïé

äñïóåñÝò, èáëáóóéíÝò áýñåò äçìéïõñãïýí åõíïúêÝò óõíèÞêåò ãéá ôçí

ðáñáãùãÞ åîáéñåôéêÞò ðïéüôçôáò êñáóéþí ðïõ Þôáí ïíïìáóôÜ êáé ðå-

ñéæÞôçôá áðü ôçí áñ÷áéüôçôá. Ôï ðÝñáóìá ôùí ïéíüöéëùí Éôáëþí áðü

ôï íçóß âïÞèçóå óôçí êáëëéÝñãåéá êáé ïéíïðïßçóç äéáöüñùí ðïéêéëéþí.

Áðü ôï áðüóôáãìá ôùí óôáöõëéþí öôéÜ÷íåôáé ç ãåõóôéêüôáôç óïýìá

(ôóßðïõñï).

Åðßóçò óõíáíôþíôáé äéÜöïñåò äåíäñþäåéò êáëëéÝñãåéåò üðùò âå-

ñéêïêéÝò êáé áìõãäáëéÝò. Áðü ôïõò êáñðïýò ôùí áìõãäÜëùí öôéÜ÷íï-

íôáé ôá ðïëý íüóôéìá áìõãäáëùôÜ êáé áðü ôï áðüóôáãìÜ ôïõò ç óïõ-

ìÜäá óôç Íßóõñï, åíþ óôçí ÔÞëï öôéÜ÷íåôáé åðßóçò ôï ñüöçìá äáóü-

ãáëï. Ôá óéôçñÜ Þôáí êáé åßíáé âáóéêÞ ðçãÞ ãéá ôç äéáôñïöÞ ôùí íçóéù-

ôþí êáèþò ÷ñçóéìïðïéïýíôáé ãéá ôç äçìéïõñãßá ðïëëþí öáãçôþí ü-

ðùò ôá æõìáñéêÜ, ôï ðëéãïýñé (áëåóìÝíï óéôÜñé), ðïõ óõ÷íÜ óõíäõÜæå-

ôáé ìå êñÝáò, êáé ôï ôá÷ßíé, ðïõ äßíåé ãåýóç óå øùìéÜ, óå ãëõêÝò êáé áë-

ìõñÝò ðßôåò.

add great aroma to dishes and a wonderful, unique taste. Indicatively,

on Kos, schinos (Pistacia lentiscusis) is used in bread and rusks; saffron

is used in Easter sweet bread rings on Astipalea; sage is used in many

dishes made on Rhodes, while capers are used in tomato sauce and fish

dishes in Pserimo. Visitors to Rhodes should not miss the chance to

sample the liqueur made with seven herbs collected from Filerimos

plateau.

The sunny climate, and the rich, wild vegetation of the islands

encourages beekeeping; the honey produced is of high quality and

flavour. On islands with poor soil and few cultivated products, fishing

and livestock breeding are important economic activities; goats are their

primary meat source. Preserving food in salt originated from the need

to keep food all year round. This led to pastourma, which on Karpathos

is called yalitikos and it is made from wind dried goat's meat. On

Kalymnos cavourmas is made from fried lean beef, salted and preserved

in butter.

On the largest islands of the Dodecanese, wherever the land is fer-

tile, olive trees, cereals and vines are grown. On Rhodes, the produc-

tion of high quality wines, renowned and highly sought after in ancient

times, is helped by ample sunlight, frequent rain and the cool sea

breeze, which make ideal weather conditions for viniculture. The pass-

ing of the wine-loving Italians from the islands helped viniculture and

wine-making using various grape varieties. The distillation of grapes pro-

duces really tasty souma (raki- like, tsipouro).

Finally, there are fruit trees such as apricot and almond trees.

Almonds are used to make lovely marzipan sweets on Nisyros; they are

distilled to produce soumada, while on Tylos they also make dasogalo

[literally: 'forest milk']. Cereals have always been the staple diet for

many islanders, since they are made into various pasta types and

'pligouri' (milled wheat), which is often combined with meat and tahini

and used to add flavour to both sweet and savory pies.

137

the dodecanese - w

aves of flavour

136

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

Ñüäïò

Áêüìá êáé óÞìåñá, ðáñÜ ôïí ôïõñéóôéêü ÷áñáêôÞñá ôïõ íçóéïý,áí êÜðïéïò åðéóêåöèåß ôá ãñáöéêÜ ÷ùñéÜ ôçò êåíôñéêÞò êáé ïñåéíÞò Ñü-äïõ (Áñ÷Üããåëïò, ÁöÜíôïõ, ¸ìðùíáò, Áðüëëùíá, Øßíèïò), èá äïêé-ìÜóåé 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 íüóôé-ìïõò êïëïêõèïêåöôÝäåò êáé ãëéóôñßäá (áíôñÜêëá) êáé âëßôá ãéá÷íß,êñåììõäÝíéá ðéôáñïýäéá, íôïëìáäÜêéá ìå ðëéãïýñé, öáêüñõæï, ãéïõ-âáñëÜêéá ìå ðëéãïýñé. Ôï ðëéãïýñé åßíáé ôüóï äéáäåäïìÝíï óôç Ñüäïðïõ óõ÷íÜ ÷ñçóéìïðïéåßôáé êáé ùò óõíïäåõôéêü óå øÜñéá ôçãáíçôÜ ÞìáãåéñåõôÜ, áêüìá êáé ãéá ôïí Ðáó÷Üôç, ôï ðáñáäïóéáêü ðáó÷áëéíüöáãçôü óôç Ìïíüëéèï Ñüäïõ. Áðü ôá ðéï ÷áñáêôçñéóôéêÜ åäÝóìáôáôçò Ñüäïõ åßíáé ïé íôïëìÜäåò ìå êõêëÜìéíá. Ôá êõêëÜìéíá óôç Ñüäï ôáïíïìÜæïõí êáé êáìçëÜêéá êáé ôá öýëëá ôïõò ìçëüöõëëá. Ôï ðáñÜîå-íï üìùò äåí åßíáé ôüóï ç ïíïìáóßá ôïõò üóï ç ÷ñÞóç ôïõò óôçí ôï-ðéêÞ êïõæßíá ôïõ íçóéïý, ç ïðïßá ßóùò êáé íá åßíáé ìïíáäéêÞ. Ôá ôñõ-öåñÜ öýëëá áðü ôá ëåõêÜ êõêëÜìéíá (ìçëüöõëëá) áöïý æåìáôéóôïýí,üðùò áêñéâþò êáé ôá áìðåëüöõëëá, ãåìßæïíôáé ìå ñýæé êáé, áöïý ìáãåé-ñåõôïýí óôçí êáôóáñüëá, ðåñé÷ýíïíôáé ìå áõãïëÝìïíï. Ïé âïëâïß ôùíêõêëÜìéíùí êáèáñßæïíôáé áðü ôçí åîùôåñéêÞ öëïýäá êáé îýíïíôáé ü-ðùò ôï êõäþíé. Îåðéêñßæïíôáé ìå åðáíáëáìâáíüìåíá âñáóßìáôá êáé îá-íáâñÜæïíôáé 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 óéãï-øÞíïíôáé óå ðÞëéíï óêåýïò ãéá ðïëëÝò þñåò. Ôï êáôóßêé óôïí ðõäéáêüøÞíåôáé óå Ýíá óôåíü êáé øçëü ðÞëéíï ôóïõêÜëé, ôïí ðõäéáêü, ìå êñåì-ìõäÜêé, ìáúíôáíü êáé êáíÝëá, áöïý óöñáãéóôåß áðü ðÜíù êáé ãýñù á-ðü ôï óôüìéï ìå æýìç. Ðáñáäïóéáêü åðßóçò öáãçôü åßíáé ïé êáñáâü-ëïé (óáëéãêÜñéá), ðïõ ãßíïíôáé ãéá÷íéóôïß óôçí êáôóáñüëá.

ÔÝëïò, ðáëáéïôÝñá, áíôß ãéá ðñïóêëçôÞñéï ãÜìïõ Ýóôåëíáí Ýíá ìé-êñü ñïìâïåéäÝò êïììÜôé áðü ìåëåêïýíé. Ç êýñéá óýíèåóÞ ôïõ åßíáé êá-âïõñíôéóìÝíï óçóÜìé, ìÝëé, áìýãäáëá. ÁíÜëïãá ìå ôçí åðï÷Þ, ôï ìåßã-ìá áñùìáôßæåôáé ìå öëïýäåò ðïñôïêáëéïý, ìáíôáñéíéïý Þ ðåñãáìü-íôïõ. ÄéáäåäïìÝíá åðßóçò ãëõêÜ óôï íçóß åßíáé ôï êáÀóé (âåñßêïêï)ãëõêü êïõôáëéïý, ôá áìõãáëùôÜ, ôá áõãïêáëÜìáñá, ôï êßôñï Þ áíèüòíåñáíôæéÜò ùò ãëõêü êïõôáëéïý, ïé äßðëåò, ôá êáôçìÝñéá, ôá áðéäÜêéá ÞêáñõäÜêéá, ôá ôáêÜêéá, ôá îåñïôÞãáíá ê.Ü.

ÖçìéóìÝíïò åßíáé åðßóçò ï ñïäßôéêïò áìðåëþíáò. Ç ïíïìáóßá ÑÏ-ÄÏÓ åßíáé ðëÝïí Ï.Ð.Å. (Ïíïìáóßáò Ðñïåëåýóåùò Åëåã÷üìåíçò) êáéðåñéëáìâÜíåé ôéò ðåñéï÷Ýò üðïõ êáëëéåñãïýí ôçí ðïéêéëßá Ìïó÷ÜôïËåõêü ôùí êïéíïôÞôùí ôçò Ñüäïõ. Ôï ÑÏÄÏÓ Ï.Ð.Á.Ð. (Ïíïìáóßáò

ÄùäåêÜíçóá…ðáñáäïóéáêÜ

Rhodes

Despite the intense tourism activity of the island, visitors to thequaint villages of central and mountainous Rhodes, such as Arhangelos,Afandou, Emponas, Apollona, Psinthos, can still taste authentic tradi-tional dishes cooked with local products: kid or lamb meat cooked in alow heat oven with chick peas or 'lopia' (dry beans), juicy fried chickpea balls (type of falafel) and savoury fried courgette balls with glystri-da/vlita (wild greens) cooked in a tomato sauce, small onion pies, vine-leaves stuffed with pligouri, fakorizo (lentils 'risotto'), and fried pligouriwith meat balls. Pligouri is so commonly used on Rhodes, that it oftenaccompanies fried or pot-cooked fish, or even Paschatis, the tradition-al Easter dish of Monolithos, Rhodes. Cyclamens are called 'camilakia'[literally: 'small camels'] and their leaves 'milofylla' [literally: 'appleleaves']. The strange thing is not so much the names given to them astheir use in local island cuisine, a use that is probably unique. Tenderleaves of milofylla (white cyclamens) are dipped for a few minutes inboiling 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 repeat-edly boiled -the bitter water is poured out and boiling starts again withfresh water- to get rid of their bitterness; finally they are cooked withplenty of sugar and ground nutmeg.

Another common dish in mountain villages is a combination of goatmeat with 'lopia' (beans) or chick peas. They are cooked together in aclay pot over low heat for a long time. Goat meat is cooked in 'pydi-akos', 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 usedto send a small diamond shaped piece of 'melekouni'. This was a bis-cuit-like concoction of sesame seeds browned in the frying pan, mixedwith honey and almonds. Depending on the time of year, the mixturewas flavoured with orange, tangerine or bergamot peel. Other popularsweet treats of the island are 'kaisi' (apricot) preserve, amygdalota(marzipan sweets), avgokalamara, citrus or Seville orange flowers pre-serve, diples (type of pancake), katimeria, apidakia or karydakia (youngpears or walnuts preserve), takakia, xerotigana (type of pancake) etc. Rhodes vineyard is also famous and it is recognized as a ProtectedOrigin Appellation; it includes regions that cultivate the MoschatoWhite of Rhodes communities. Rhodes' Top Quality ControlledAppellation comprises two zones: one of the white 'Athiri' varietygrapes and one of the red 'Amorgiano' variety grapes, delimitated by

Dodecanese... traditionally

Ðñïåëåýóåùò ÁíùôÝñáò Ðïéüôçôáò) ðåñéëáìâÜíåé äýï æþíåò, ç ìßáôçò ëåõêÞò ðïéêéëßáò óôáöõëéþí "ÁèÞñé" êáé ç Üëëç ôçò åñõèñÞò ðïéêé-ëßáò "Áìïñãéáíü" ïñïèåôçìÝíç ìåôáîý ôùí êïéíïôÞôùí Êñçôçíßáò,Óéáííþí, Ìïíïëßèïõ, Áã.Éóéäþñïõ, Áðïëëþíùí, ¸ìðùíá ÓáëÜêïõ,Ìáíäñéêïý, Êáëáâáñäþí, Öáíþí, ÓïñùíÞò, Èåïëüãïõ, ÄáìáôñéÜòêáé Ìáñéôóþí.

ÊÜñðáèïò

Ôï íçóß áõôü ìïéÜæåé ìå æùíôáíü ìïõóåßï ãáóôñïíïìßáò. Ïé ãõ-íáßêåò æõìþíïõí ôåñÜóôéá øùìéÜ ãëõêÜ Þ ìå óéôÜñé Þ áñôõìÝíá ìåêñåììýäé êáé öïõñíßæïõí óå ðáñáäïóéáêïýò ìåãÜëïõò ðåôñüêôéóôïõòîõëüöïõñíïõò.

Óå áõôÞ ôç ìïíáäéêÞ äåîéüôçôá ôùí ãõíáéêþí íá ÷åéñßæïíôáé ôï æõ-ìÜñé ßóùò íá ïöåßëåôáé êáé ç ðïéêéëßá ôùí áñôïóêåõáóìÜôùí: êñåììõ-äüøùìá, ðáîéìáäïêïýëïõñá ìå êýìéíï êáé óçóÜìé, ÷ñéóôüøùìá, ðïý-ëïé, 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÷áñé-

êÜ 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 ôñüðïìïíáäéêü ìå ðñÜóéíá öñÝóêá öáóïëÜêéá, ôéò óïõðéÝò ìáãåéñåìÝíåò ìåìÜñáèá êáé öñÝóêá êïõêéÜ, êáèþò êáé ôéò ðáôÝëåò ìå ðïéêéëßá èáëáó-óéíþí. Êáé öõóéêÜ ôïõò öçìéóìÝíïõò óêÜñïõò ôçò ÊáñðÜèïõ, ðïõ øÞ-íïíôáé, åöüóïí Ý÷ïõí øáñåõôåß ðñùß, ìáæß ìå ôá åíôüóèéÜ ôïõò.

ÊÜóïò

Ç êáóéþôéêç êïõæßíá ÷áñáêôçñßæåôáé áðü ðïéêéëßá åäåóìÜôùí ðïõîåðåñíÜ êáôÜ ðïëý üóá óõíÞèùò ðáñÜãåé Ýíá ìéêñü êáé Üãïíï íçóß.Ç åðáöÞ ôùí êáôïßêùí ôïõ íçóéïý ìå ôïí Ýîù êüóìï (ÊñÞôç, ëïéðÜÄùäåêÜíçóá, áóôéêÜ êÝíôñá, Áßãõðôïò, ÁìåñéêÞ, Ì. Áóßá, Éôáëßá, Êùí-óôáíôéíïýðïëç), Ýäùóáí óôçí êïõæßíá ôïõ íçóéïý ìéáí áíáðÜíôå÷çðïéêéëßá áðü óõíôáãÝò ðïõ äýóêïëá óõíáíôÜ êáíåßò áêüìç êáé óå ðï-ëý ìåãáëýôåñá íçóéÜ.

Äåí åßíáé ðáñÜîåíï óõíåðþò ôï üôé óå ðïëëÜ åóôéáôüñéá óôçí ÊÜ-óï ðñïóöÝñïíôáé ìïëï÷ßá, ôá÷éíßá, áñßóá, ÷ïõñìáäÜôá, ìåëéôæáíïóá-ëÜôá êáé áñÜðéêï ñýæé ìå ÷ñõóïêßôñéíï ôçãáíéóìÝíï öéäÝ. Óôï íçóß õ-ðÜñ÷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 æõìáñé-êÜ ÷åéñïðïßçôá ðïõ óõíïäåýïíôáé áðü ìéá óÜëôóá áðü ôóéãáñéóìÝíïêñåììýäé êáé óéôÜêá.

Ïé êáóéþôéêïé íôïëìÜäåò åßíáé ôüóï ìéêñïóêïðéêïß ðïõ êáìéÜ öï-ñÜ äåí îåðåñíïýí ôï ìÝãåèïò åíüò öáóïëéïý. ÖôéÜ÷íïíôáé ìå øéëï-êïììÝíï ìïó÷Üñé Þ ÷ïéñéíü Þ ãéáëáíôæß êáé óéãïâñÜæïõí ìå åëáéüëáäï

the communities of Kritinia, Siannes, Monolithos, Agios Isidoros,Apollona, Empona, Salakos, Mandrikos, Kalavarda, Phanoi, Soroni,Theologos, Damatria and Maritsa.

Karpathos

This island seems to be a living museum of gastronomy. Womenmake huge sweet bread loaves, made with wheat or flavoured withonion, which are baked in big traditional stone ovens heated with burn-ing wood.

The skill of local women to handle dough is probably at the rootof such a wide variety of breads: onion bread, rusk biscuits with cuminand 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 lambor kid stuffed with rice or bulgur, spices and the finely chopped entrailsof the animal.

Let's not forget that we are talking about an island; don't miss theopportunity to taste all kinds of fish and lobster (which are plentiful inthis locality), shiny menoules (Spicara mena, blotched picarel) preservedin salt, thrapsala (baby calamari) combined uniquely with fresh greenbeans, cuttlefish cooked with fennel and fresh broad beans, as well aspateles with a variety of shellfish. Of course, don't miss the famous'skaros' (Euscarus cretensis) of Karpathos, which, when fished in themorning, are grilled without being gutted.

Kassos

Kassos' cuisine is characterized by a variety of dishes, much widerthan what one might expect a tiny, barren island to have. Islanders' con-tacts with the outside world (Crete, the rest of the Dodecanese, urbancentres, Egypt, America, Asia Minor, Italy, Istanbul), produced an unex-pected range of recipes that are hardly encountered even in much larg-er islands.

Therefore, it is not strange that numerous restaurants on Kassosoffer molochia, tachinia, arissa, chourmadata, melitzanosalata (auberginedip) and Arab rice with golden-fried angel's hair. There is a large com-munity of Greeks from Egypt on the island, which has greatly influencedlocal 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 abean. They are made with minced beef or minced pork or withoutmeat and they are cooked slowly in olive oil and lemon. A 'must' forsummer visitors is angathoradiko [literally: 'spiky dandelion'] Hindipassea dandelion, which is preserved in thick salt.

One of the best known traditional products of the island are

139138

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

íthe d

odecanese - waves of flavour

êáé ëåìüíé. Óôï íçóß, éäéáßôåñá ôï êáëïêáßñé, ðñÝðåé íá äïêéìÜóåé êáíåßòôï áãêáèïñÜäéêï Þ ñáäßêéï ôçò èÜëáóóáò ×éíôéðÜò, ðïõ äéáôçñåßôáé óå÷ïíôñü áëÜôé.

Áðü ôá ðéï ðáñáäïóéáêÜ ðñïúüíôá ôïõ íçóéïý åßíáé ïé ðáóôÝò ìÝ-íïõëåò, åíþ áðü ôá ôõñïêïìéêÜ ðñïúüíôá ôïõ íçóéïý ôá ðéï ãíùóôÜ åß-íáé 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.

×Üëêç

Ç ×Üëêç åßíáé Ýíá ôüðïò áóõíÞèéóôïò, áðñüóìåíïò, ðïõ åðéöõ-ëÜóóåé óôïí åðéóêÝðôç ìïíáäéêÝò ôáîéäéùôéêÝò êáé ãåõóôéêÝò åìðåéñßåò. ¸íá áðü ôá ðéï îå÷ùñéóôÜ ðñïúüíôá êáé åäÝóìáôá ôïõ íçóéïý åßíáé ôïáñùìáôéêü êïêêéíùðü èõìáñßóéï ìÝëé ðïõ ðÝöôåé ðëïõóéïðÜñï÷á åðÜ-íù 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 ×Üëêçòüðùò ôá êïõëéÜ, ðïõ Ý÷ïõí ó÷Þìá êïã÷õëéïý, êáé ôá ìáêáñïýíéá, ðïõóåñâßñïíôáé ìå ôõñß êáé óÜëôóá áðü êñåììýäéá êáâïõñíôéóìÝíá.

Ôï "ïöôü" êáôóßêé Þ ôï áñíß ðïõ ãåìßæåôáé ìå ñýæé êáé óõêùôÜêéáêáé øÞíåôáé óå ðáñáäïóéáêü îõëüöïõñíï äõóôõ÷þò ìðïñåß íá ôï á-ðïëáýóåé êáíåßò ìüíï ôï ÐÜó÷á. Ïé èáëáóóéíïß ìåæÝäåò, üðùò ïé öïý-óêåò, ç êáêáâéÜ, ïé ôçãáíçôïß ãåñìáíïß êáé ïé ðáóôÝò óìáñßäåò, åßíáéóõ÷íïß êáé ÷áñßæïõí óôïí ïõñáíßóêï öñåóêÜäá êáé Ýíôïíç éùäéïý÷áãåýóç.

Óýìç

Óôéò åîï÷Ýò ôçò Óýìçò ìïó÷ïâïëÜ ôï öáóêüìçëï êáé ôï èõìÜñé,åíþ ôï êáëïêáßñé ðáíôïý êÜíïõí áéóèçôÞ ôçí ðáñïõóßá ôïõò ïé öñá-ãêïóõêéÝò, ðïõ ìå ôïõò êáñðïýò ôïõò ïé íïéêïêõñÝò öôéÜ÷íïõí ôçí ðå-ñßöçìç êñÝìá ìéóïêïöôÞ. Áí äåí âñåßôå åýêïëá ìéóïêïöôÞ, ìðïñåßôåíá ãåõôåßôå óßãïõñá ôá æá÷áñÝíéá êïõëïýñéá, ôá êáëáèÜêéá ìå êáñýäéÞ ôá áìõãäáëùôÜ.

ÄéÜóçìï êáé åðßóçò ðåñéæÞôçôï ãëõêü ôá áêïýìéá - ïé ïëïóôñüã-ãõëïé ëïõêïõìÜäåò ðïõ ðåñéÝ÷ïõí óôç æýìç ôïõò ñõæÜêé.

Ïé íôïëìÜäåò óôç Óýìç Ý÷ïõí Üðïøç êáé êõñßùò ìåãÜëç ãêÜìáãåýóåùí: ìå ìáñïõëüöõëëï, ìå öýëëï êõêëÜìéíïõ (üðùò êáé óôç Ñü-äï), ãéáëáíôæß Þ ôåìðåëïãéáìðñÜêéá. Ìå ãÝìéóç êñåáôÝíéá, ìå ñõæÜêé,ìõñùäéêÜ êáé öáêÝò áêüìá êáé ìå öÜâá. Êáé üëá áõôÜ óåñâßñïíôáé ìåìéá áðëÞ áëëÜ ðéêÜíôéêçò íïóôéìéÜò óÜëôóá áðü êñåììýäé êáé øùìß.

Ôï ëéëéðïýôéï êáôáêüêêéíï ãáñéäÜêé ôïõ íçóéïý åßíáé öçìéóìÝíï óåüëç ôçí ÅëëÜäá ãéá ôç íïóôéìéÜ ôïõ. Ï êáëýôåñïò ôñüðïò ìáãåéñÝìá-ôüò ôïõ åßíáé ôçãáíçôü. Åðßóçò óôï íçóß öôéÜ÷íïõí ôéò ðåñßöçìåò ãáë-ëüðéôåò. Ç ìáñßäá äçëáäÞ ãßíåôáé ãáÝëëá, ìéá ìéêñÞ åðßðåäç ãáåëëüðé-ôá åíéó÷õìÝíç ìå áõãÜ, êñåììýäéá, íôïìÜôá áêüìá êáé ôõñß.

menoules preserved in salt, while the best known of its dairy produceinclude sitaka, aelaiki, almyrotyri [literally: 'salty cheese'] and alevra.

On Easter Sunday, besides pasparas, i.e. stuffed lamb, they alsomake typical Kassos cheesy cakes.

Chalki

Chalki is an unusual place, unexpected, offering visitors unique trav-el and culinary experiences.

One of the special products and delicacies of the island is its aro-matic red honey, which is lavishly poured on crispy 'xerotigana' (type ofpancake) and loukoumades (type of doughnut). They also preparelentils, which are combined with various different ingredients, such askoulouria - 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 cheeseand fried onion sauce.

"Ofto" (Roast) kid or lamb, stuffed with rice and finely choppedliver, is cooked in traditional wood burning ovens; unfortunately, this isonly served on Easter Sunday. Sea delicacies, such as fouskes [literally:'bubbles'], kakavia (bouillabaisse-type soup), fried germanoi andsmarides preserved in salt are common dishes offering a fresh intense-ly iodine flavour to the palate.

Symi

The countryside on Symi smells wonderful of sage and thyme; sum-mer time is famous for the island's fragosyka (prickly pears), whichhousewives use to make a famous cr?me-like dessert named 'misokofti'.If you can't find misokofti, you can definitely savour sugar biscuits andwalnut baskets or amygdalota (marzipan sweets).

Another famous and extremely popular sweet is akoumia - theround doughnuts which include rice in their dough.

Dolmades on Symi make a statement and come in a wide range offlavors: they are made with lettuce leaves, cyclamen leaves (similar toRhodes), 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 butspicy sauce made with onion and bread.

The tiny bright red shrimps of the island are famous in Greece. Thebest way to cook them is to fry them. On this island they also make thefamous 'gallopites' Marida (whitebait) is used to make a gaella, i.e. asmall flat gaellopita (gaella pie) with eggs, onions, tomato or evencheese.

ÔÞëï

Ç äéáìüñöùóç ôïõ äéáéôïëïãßïõ êáé óå áõôü ôï íçóß áêïëïõèåß å-ðßóçò Ýíá ðïëý äïêéìáóìÝíï ãáóôñïíïìéêü ôñßðôõ÷ï: áîéïðïßçóç ôï-ðéêþí ðñïúüíôùí, åýóôï÷ïé óõíäõáóìïß êáé ðáíôñÝìáôá õëéêþí êáé ôÝ-ëïò åðï÷éêüôçôá.

Ôá ãëõêÜ êáëùóïñßóìáôá êáé åäþ åßíáé ìéêñïóêïðéêÜ ãëõêßóìáôáâáóéóìÝíá óôï æõìÜñé, ôï ìÝëé êáé ôïõò îçñïýò êáñðïýò. ÌåñéêÜ áðüôá ðéï ãíùóôÜ åßíáé ôï ìåëåêïýíé (åßäïò áìõãäáëùôïý), ôá ðïõãêÜêéáìå öýëëï êáé ãÝìéóç áðü áìýãäáëá êáé óçóÜìé, óéñïðéáóìÝíåò äßðëåòêáé ëïõêïõìÜäåò. Åðßóçò, ðïëëÜ åßíáé ôá áõôïó÷Ýäéá óðéôéêÜ æõìáñéêÜüðùò ç êïõëïõñßá, Ýíá åßäïò ìáêáñïíéþí ðïõ óåñâßñïíôáé ìå êüêêéíçóÜëôóá Þ ìå âïýôõñï êáé íôüðéá ìõæÞèñá.

Áðëïúêüò áëëÜ ðåíôáíüóôéìïò êáé ï ôóïõâñÜò, ìéá íôïìáôüóïõðáìå Þ ÷ùñßò êñåììýäé, êáé ï ÷üíôñïò äçëáäÞ ôï ÷ïíôñïêïììÝíï óéôÜ-ñé ìáãåéñåìÝíï óå íåñü Þ óå ãÜëá Þ êáìéÜ öïñÜ ìå ÷ïéñéíü. ÔÝëïò, ïéïñåêôéêïß ðáôáôïêåöôÝäåò, ïé ñåâéèïêåöôÝäåò, ïé ÷ïñôüðéôåò, ïé ìõæç-èñüðéôåò êáé ôá ôõñïðéôÜêéá ìå ãÝìéóç áðü íôüðéá ìõæÞèñá Þ óêëçñüôçëéáêü ôõñß ðïõ ìïéÜæåé ìå öÝôá åßíáé ìåæÝäåò ðïõ êõñéáñ÷ïýí óôçíêïõæßíá ôïõ íçóéïý.

Íßóõñï

Óßãïõñá ëüãù ôïõ çöáéóôåéïãåíïýò åäÜöïõò ôïõ, ôá ðñïúüíôá ôïõíçóéïý ìðïñåß íá åßíáé ëßãá, åßíáé üìùò éäéáßôåñá íüóôéìá. Éäéáßôåñç èÝ-óç óôçí êïõæßíá ôïõ íçóéïý êáôÝ÷ïõí ôï ìáêñüóôåíï ãëõêü íôïìáôÜ-êé, ç ðéêÜíôéêç êÜðáñç óôï áëÜôé êáé óôçí Üëìç, ïé ïëüãëõêåò ìåëùìÝ-íåò ðáóôåëáñéÝò (óýêá îåñÜ) áíïéãìÝíåò êáé ðáóðáëéóìÝíåò ìå ìðüëé-êï áìýãäáëï êáé óçóÜìé.

×áñáêôçñéóôéêïß ìåæÝäåò åßíáé ï êáðáìÜò (ãåìéóôü êáôóéêÜêé), áë-ëÜ êáé ôá ðéôèÜêéá (ñåâéèïêåöôÝäåò), ïé ìðïõêïõíéÝò (÷ïéñéíü ìáãåéñå-ìÝíï óôï ëßðïò ôïõ), ôá ãéáðñÜêéá (íôïëìáäÜêéá). Áðü ôá ôõñïêïìéêÜðñïúüíôá îå÷ùñßæïõí, üðùò êáé óôá ðåñéóóüôåñá ìéêñÜ íçóéÜ, ç ìõæÞ-èñá, ç ðïëý ðéêÜíôéêç êïðáíéóôÞ, áëëÜ êáé ç ôñõãéÜ, Ýíá ôõñÜêé ðïõ äéá-ôçñåßôáé óôç ãýëç (êáôáêÜèé) êñáóéïý.

Ôï ðáñáäïóéáêü ðïôü ôçò Íéóýñïõ, åêôüò öõóéêÜ ôï êñáóß, åßíáéç êáôÜëåõêç óïõìÜäá, ðïõ ðñïóöÝñåôáé ðÜíôá óôïõò áññáâþíåò êáéóõíÞèùò áñáéùìÝíç ìå ëßãï äñïóåñü íåñü.

Êù

Ôï êåöÜëáéï ôçò êþôéêçò ðáñáäïóéáêÞò êïõæßíáò óôï ïðïßï èá Ý-ðñåðå ïðùóäÞðïôå íá óôáèåß êÜðïéïò Ý÷åé íá êÜíåé ìå ôçí áðßóôåõôçðïéêéëßá ðáñáäïóéáêþí æõìáñéêþí: êñéèáñÜêé, êëùóôñÝò, ìáêáñïýíåò,ìáúäÜêéá êáé ðáóÜ ìáêáñïýíá. Ôï ðéï äéáäåäïìÝíï öáãçôü ùóôüóïåßíáé ôï óðõñùôü ðéëÜöé áðü ðëéãïýñé (øçìÝíï óéôÜñé, óôåãíùìÝíïóôïí 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-

Tilos

The diet of this island is also based on a well-tested culinary trio:the use of local products, excellent combinations of ingredients andseasonality.

Welcoming sweets are tiny, here, based on dough, honey and nuts.Some of the best known ones are melekounia (kind of marzipansweet), poungakia [literally: 'purses'], i.e. fyllo pastry stuffed withalmonds and sesame, diples, a type of pancake and loukoumades, atype of doughnut served with syrup. There are also numerous impro-vised hand-made pasta types, such as koulouria, a type of spaghettiserved with a red sauce or butter and local mizithra cheese.

A 'naúve' yet tasty dish is tsouvras, a tomato soup with or withoutonion and chondros, i.e. coarsely chopped wheat cooked in water ormilk or sometimes with pork. Finally, appetizers, such as fried potato-balls, fried chick-pea balls (type of falafel), field-greens pies, mizithrapies and cheese pies stuffed with local mizithra or hard cheese fromTilos, Tiliako, similar to feta, are dishes prevailing in the island cuisine.

Nisyros

Due to the volcanic soil, this island's products might be few butthey are extremely tasty. Special island flavours include the long andsweet baby tomatoes, excellent savoury capers preserved in salt orbrine, and sweet, honey-tasting pastelaries (dry figs) opened in twohalves and sprinkled with plenty of almond and sesame. Typical dishes are kapamas (stuffed kid) as well as pitthakia, fried chick-pea balls, boukounies (pork cooked in its lard), yaprakia, which arestuffed vine leaves. As on most islands, cheeses include mizithra, veryspicy copanisti as well as trygia, a small piece of cheese preserved in thegyli (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 littlecool water.

Kos

Kos' traditional cuisine is dominated by its variety of traditionalpasta: kritharaki (rice shaped pasta), klostres, makarounes, maidakia andpasha-makarouna. The most popular dish, however, is a 'risotto' madewith pligouri, a roast wheat, dried in the sun and coarsely ground withchick peas and small pieces of pork. Another authentic, traditional prod-uct is krassotyri [literally: 'wine cheese'].

Everywhere on the island there is one and only type of tomato; itis small, oval-shaped and thick-skinned. Most island housewives and the

141140

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

íthe d


ìÜôáò: ìéêñüêáñðç, ÷ïíôñüöëïõäç, ìå êáñðïýò ðïõ Ý÷ïõí ÷áñáêôç-ñéóôéêÜ ùïåéäÝò ó÷Þìá. Ïé ðåñéóóüôåñåò íïéêïêõñÝò ôïõ íçóéïý, áëëÜêáé ìåñéêÜ áðü ôá ðéï öçìéóìÝíá æá÷áñïðëáóôåßá, êáôÝ÷ïõí ôçí ôÝ÷íçôïõ óõíôáéñéÜóìáôïò ôçò êñïõóôÞò óÜñêáò ôçò íôïìÜôáò ìå ôç æÜ÷á-ñç öôéÜ÷íïíôáò Ýíá ößíï ãëõêü ôïõ êïõôáëéïý, ôï íôïìáôÜêé ôçò Êù.

Ùóôüóï êáíåßò äåí ìðïñåß íá áñíçèåß Ýíáí êáëÜ óéñïðéáóìÝíïìðáêëáâÜ ìå áìõãäáëüøé÷á êáé êáêïõëÝ, êáèþò êáé ôçí îå÷ùñéóôÞ ìá-åñãéÜ, Ýíá åßäïò ãëõêéÜò ëåõêÞò êñÝìáò.

Åßíáé ðëÝïí ãíùóôü üôé ôï íçóß ôçò Êù óõãêáôáëåãüôáí áíÜìåóáóôïõò êáôåîï÷Þí ôüðïõò ðáñáãùãÞò êáé åìðïñßáò ïßíïõ óôïí áñ÷áß-ï êüóìï. Ïé åêëåêôÝò ðïéêéëßåò ðïõ öýïíôáí óôï íçóß êáé ïé ìïíáäéêÝòìÝèïäïé ïéíïðïßçóçò Ýäéíáí óôçí êáôáíÜëùóç ôï óêïýñï îçñü êáé ôïáíïé÷ôü÷ñùìï êñáóß (ëåõêüùïò Þ ôåèáëáôôùìÝíïò ïßíïò).

ÁóôõðÜëáéá

Óôçí áñ÷áéüôçôá ôï íçóß ïíïìáæüôáí áðü ôïõò Ñùìáßïõò É÷èõü-åóóá, Ýíá üíïìá ðïõ áíôáðïêñßíåôáé áðüëõôá óôéò ãáóôñïíïìéêÝò ÷Ü-ñåò ôçò ÁóôõðÜëáéáò. Ôá øÜñéá êáé êÜèå åßäïõò èáëáóóéíÜ üðùòìðáñìðïýíéá, ðåôñüøáñá, óáñãïß, ñïöïß, óêÜñïé åßíáé Üöèïíá êáéìðïñåß êÜðïéïò íá ôá áðïëáýóåé ìáãåéñåìÝíá ìå ðïëëïýò êáé äéáöï-ñåôéêïýò ôñüðïõò. Ç ðáñáäïóéáêÞ êáêáâéÜ ìå ìðüëéêá ðåôñüøáñá,áëëÜ êáé ïé ÷ôáðïäïêåöôÝäåò êáé ç åîáéñåôéêÞ áóôáêïìáêáñïíÜäá á-ðïôåëïýí ôáîéäéùôéêÞ åìðåéñßá.

Åîßóïõ ðåñéæÞôçôá êáé åýãåõóôá åßíáé êáé ôá áéãïðñüâåéá ôõñïêï-ìéêÜ ðñïúüíôá ôïõ íçóéïý. Óçìåéþóôå ôï ôõñß ÷ëùñÞ, ôçí êïðáíéóôÞ, ôçìõæÞèñá óå êáëáèÜêé, ôï áíèüôõñï, ôçí îõáëßíá (åßäïò ãéáïõñôéïý), ôïëáäïôýñé (ôõñÜêéá óå ëÜäé) êáé ôï óéãêÜèïõñï, Ýíá åßäïò âïõôýñïõóðÜíéáò ãåýóçò.

Áðü ôá ôïðéêÜ öáãçôÜ áñêåôÜ ìåãÜëï åíäéáöÝñïí ðáñïõóéÜæïõíôá 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 ôõ-ñüðéôåò ìå öñÝóêï ôõñß. ¸íá éäéáßôåñá óðÜíéï êáé ìïíáäéêü óå ãåýóçøùìß ðáñáóêåõÜæåôáé óå áõôü ôï íçóß. Ðñüêåéôáé ãéá ôá ðåñßöçìá êß-ôñéíá êïõëïýñéá, ìå áëåýñé, ìõæÞèñá êáé âïýôõñï, ðïõ ðáßñíïõí üíï-ìá êáé ÷ñþìá áðü ôçí Üãñéá æáöïñÜ (êñüêï).

famous local patisseries are experts in combining the firm flesh of thetomato with sugar to make a fine preserve, known as Kos domataki. One cannot say 'no' to a properly syrup-sweetened baklava piecestuffed with almonds and kakoules (cardamom), nor the outstandingmaergio, a kind of sweet white creme.

It is well known that Kos was one of the best wine producing andmarketing places of the ancient world. Excellent native varieties andunique wine-making techniques produced a dark dry and a light wine(leukoos or tethalatomenos oinos, as they were known in ancientGreece).

Astypalea

In antiquity, the Romans called it Ichthyoessa (i.e., teeming withfish), a name that fully reflects the island's culinary achievements. Fishand seafood, such as red mullet, petropsara [literally: 'stone fish'], sargoi,skaroi, are plentiful and can be savoured in a variety of differentlycooked dishes. Other dishes that should not be missed are the tradi-tional 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 theisland.

Equally famous and popular are goat/sheep dairy produce from theisland. Make a note of chlori [literally: 'fresh'], kopanisti [literally: 'beatenby a mortar'], mizitrha in a small basket, anthotyro, xyalina, a kind ofyoghurt, ladotyri, a small cheese pieces in oil and sigathouro, a unique-ly flavoured kind of butter.

An extremely interesting local dish is arandista: it is a unique con-cept based on lentils.

On Easter Sunday, bakeries make wonderful poungia ('purses'), i.e.sweet cheese pies with fresh cheese. A rather rare and uniquelyflavoured type of bread is also made on the island: it is a yellow roundbread ring, made with flour, mizithra and butter. The colour that alsogives the bread its name comes from the wild crocus (saffron) it con-tains.

ÊÜëõìíïò

Ç ÊÜëõìíïò åßíáé Ýíá íçóß ðïõ, ëüãù ôùí óöïõããáñÜäùí, Ý÷åéóõíäÝóåé ôï üíïìÜ ôïõ ìå ôç èÜëáóóá. Åäþ ìðïñåß êÜðïéïò íá áíá-æçôÞóåé ôéò ðéï óðÜíéåò èáëáóóéíÝò ëé÷ïõäéÝò êáé ìåæÝäåò: ÷ôáðüäéìïõóêåìÝíï óôï ïýæï, ÷ôáðïäïêåöôÝäåò ìå êñáóß, ëéáóôÞ áóôáêïïõ-ñÜ, êáôáêüêêéíåò öïýóêåò êáé óðéíéÜëï, Ýíáí åêðëçêôéêü ìåæÝ ìå ðßíåò,á÷éíïýò êáé óáëÜ÷éá óõíôçñçìÝíá óå èáëáóóéíü íåñü! ¸íáò Üëëïò å-îáéñåôéêüò ìåæÝò åßíáé ôï êáñêÜíé, ìéá åêðëçêôéêÞ êñýá óáëÜôá áðü óá-ëÜ÷é (ôï óáëÜ÷é âñÜæåôáé, êáèáñßæåôáé áðü ôéò ìåìâñÜíåò êáé ãßíåôáéóáëÜôá).

Ìéá Üëëç åîßóïõ äéÜóçìç óáëÜôá óôï íçóß åßíáé ôï ìéñìéæÝëé: óå Ý-íá âáèý ðéÜôï ìðáßíåé óðáóìÝíï ðáîéìÜäé, ñáíôéóìÝíï ìå ìðüëéêï å-ëáéüëáäï, íôïìÜôá, êñåììýäé êáé ôõñß.

Óôïõò öïýñíïõò ôïõ íçóéïý èá âñåßôå åðßóçò ïðùóäÞðïôå åöôÜ-æõìï øùìß æõìùìÝíï ìå óðüñïõò ãëõêÜíéóïõ êáé ïýæï. ÌïíáäéêÝò åß-íáé êáé ïé êïõëïýñåò, ìéêñÜ, ðïëý óêëçñÜ ðáîéìÜäéá, ðáóðáëéóìÝíá ìåìáýñï óçóÜìé, ðïõ öôéÜ÷íïíôáí ãéá ôïõò óöïõããáñÜäåò.

Ðáëáéüôåñá õðÞñ÷å Ýíá åéäéêü âáèý ðÞëéíï óêåýïò, ìå êáðÜêé, óôïïðïßï Ýøçíáí ìÝóá ôï ãåìéóôü ëáìðñéÜôéêï áñíß. Ôï óêåýïò áõôü ôïáðïêáëïýóáí ìïõïýñé Þ ìïýñé êáé ôï óöñÜãéæáí ìå æýìç þóôå íá ìçöýãåé ï áôìüò. ¸ôóé ôï áñíß, ìüëéò øçíüôáí, Ýâãáéíå æïõìåñü, ðáñÜ ôïðïëýùñï øÞóéìï, êáé åìðïôéóìÝíï áðü ôç ãëõêéÜ åõùäéÜ ôçò êáíÝëáòêáé ôçí åõãåíéêÞ ïîýôçôá ôïõ ãëõêïý êñáóéïý.

Ç ÊÜëõìíïò äåí Ý÷åé ó÷åäüí êáèüëïõ áíåðôõãìÝíç áìðåëïêáë-ëéÝñãåéá áëëÜ ôï Ýíá êáé ìïíáäéêü êñáóß ôçò, ôï ãëõêü êáé ìõñùäÜôïáíÜìá, Ý÷åé åíôåëþò îå÷ùñéóôÞ ãåýóç êáé Üñùìá. ¼ðùò Üëëùóôå êáéôï ãëõêü ôõëé÷ôü ãáëáêôïìðïýñåêï ìå ôï öñÝóêï ãÜëá ðïõ öôéÜ÷íïõíóôï ëéìÜíé ôçò ÷þñáò.

ËÝñïò

ÐñùôáãùíéóôÝò óôçí êïõæßíá ôçò ËÝñïõ åßíáé ïé êÜèå ëïãÞò ðßôåòêáé ðéôÜêéá, âáóéóìÝíåò óôç ãëõêéÜ ìõæÞèñá, ôá ëá÷áíéêÜ êáé ôï èõìá-ñßóéï ìÝëé. ×ïñôáóôéêÝò ðáôóáâïõñüðéôåò, ðïõ ìïéÜæïõí ðïëý ìå ãá-ëáêôïìðïýñåêï, ëÝñéêá ãåìéóôÜ ðïõãêÜêéá, óâßãêïé (öïõóêùôïß ëïõ-êïõìÜäåò), îåñïôÞãáíá, áìõãäáëùôÜ. Áêüìá êáé èáëáóóéíÜ ìåæåäÜêéáìåôáôñÝðïíôáé óå ðéôÜêéá ìå ìéêñïóêïðéêÞ öñÝóêéá ìáñßäá, ìýäéá óá-ãáíÜêé, öïýóêåò, á÷éíïóáëÜôåò, óïõðéÝò ìå ôï ìåëÜíé ôïõò.

Áðü ôá ðéï åíäéáöÝñïíôá åäåóìÜôá ìå ëá÷áíéêÜ åßíáé ïé ðáôáôï-êåöôÝäåò, ôá êïëïêõèïðéôÜêéá êáé ôï êïõíïõðßäé öïýñíïõ ìå ìðüëéêáêñåììýäéá êáé íôïìÜôá.

Áðü ôï íçóß äåí èá öýãåé êáíåßò áí äåí äïêéìÜóåé ôçí åîáéñåôéêÜáñùìáôéêÞ óïõìÜäá, öôéáãìÝíç ìå íôüðéá áìýãäáëá (äáóüãáëá), êáéôéò ãêáâÜöåò, Ýíá êáôáðëçêôéêü ôñïðéêü öñïýôï ðïõ Ý÷åé äéáëÝîåé ôçËÝñï ãéá ìüíéìï ôüðï ðáñáãùãÞò ôïõ.

Kalymnos

Kalymnos, due to its sponge divers, has closely connected its namewith the sea. One can find the most unusual and rare tasting fish dish-es: octopus soaked in ouzo, fried octopus balls, sun-dried lobster tail,bright red 'fouskes' [literally: 'bubbles'] and spinialo, an amazing concoc-tion of pines, sea-urchins and ray fish preserved in seawater! Anotherexcellent sea delicacy is karkani, an amazing cold salad made with rayfish, which is boiled, cleaned and cut into a salad.

Another famous salad of the island is mirmizeli: this is a bowl laidwith broken rusk, sprinkled with plenty of olive oil, tomato, onion andcheese.

Island bakeries sell eptazymo bread, kneaded with aniseed andouzo. They also make their kouloures, i.e. very small, hard, ring-shapedrusks, sprinkled with black sesame, which used to be made for spongedivers.

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 wascalled 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 cookedfor a long time, and gave off a sweet smell of cinnamon and the gentleacidity of sweet wine.

Kalymnos viniculture is hardly developed, but its one and only typeof wine, the sweet and aromatic anama has a unique flavour and per-fume. Equally unique are the rolls of local galaktoboureko [literally: 'milkpie'], a fyllo pastry sweet made with fresh milk in Chora, the port of theisland.

Leros

Prevalent in Leros cuisine are various pies and small pies, based onsweet mizithra cheese, vegetables and thyme honey. Satisfying pat-savouropites [literally: 'rug pie'], similar to galaktoboureko, stuffed lerikapoungakia, svingoi (fluffy doughnuts), xerotigana, a type of pancake,amygdalota, a type of marzipan sweets. There are also small pies stuffedwith seafood, using tiny, fresh, local whitebait, mussels cooked in saucein the saganaki (frying pan), fouskes [literally: 'bubbles'], sea-urchins sal-ads, cuttlefish cooked in its ink.

Some of the most interesting vegetarian dishes are fried potatoballs, small courgette pies and cauliflower baked in the oven with plen-ty of onion and tomato.

One should not leave the island without trying the excellent aro-matic soumada, a drink made with local almonds (the so-called forest-milk, dasogala) or gavafes, an amazing tropical fruit that has chosenLeros for its native land.

143142

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

íthe d


ÐÜôìïò

Ç ðáôéíéþôéêç êïõæßíá Ý÷åé ìéá ãáóôñïíïìéêÞ ôáõôüôçôá äéáöïñå-ôéêÞ áðü áõôÞ óôá õðüëïéðá íçóÜêéá ôçò ÄùäåêáíÞóïõ, ßóùò åðåéäÞðÜíôá óõãêÝíôñùíå ìåãÜëï áñéèìü åðéóêåðôþí ëüãù ôçò ðëïýóéáò ìï-íáóôéêÞò êáé èñçóêåõôéêÞò æùÞò.

Áõôü ðïõ îå÷ùñßæåé áìÝóùò åßíáé äõï-ôñßá ãëõêÜêéá ìå îå÷ùñéóôÞãåõóôéêÞ äéÜóôáóç üðùò ôá áðéäÜêéá, ìéêñÜ áìõãäáëùôÜ óå ó÷Þìá á-÷ëáäéïý, ïé öïõóêùôïß óôñïããõëïß óâßãïé ìå ôçí ôñýðá óôï êÝíôñï êáéïé äßðëåò. ÁëëÜ ôá ðéï ãíùóôÜ ãëõêÜ ôïõ íçóéïý, ðïõ ðñïóöÝñïíôáéóå ãÜìïõò, âáöôßóåéò êáé áññáâþíåò, ëÝãïíôáé ðïõãêéÜ, Ý÷ïõí ó÷ÞìáìéóïöÝããáñïõ êáé åßíáé ãåìéóôÜ ìå ìéá ìåëùìÝíç ðÜóôá áðü áìýãäá-ëá êáé êáñýäéá.

Îå÷ùñéóôü êáëïêáéñéíü Ýäåóìá åßíáé ïé ìåëéôæÜíåò ðåñéóôåñÜêéá(ãåìéóìÝíåò ìå Ýíá øçìÝíï ìåßãìá áðü óêüñäï êáé ìáúíôáíü, ôçãáíé-óìÝíåò êáé óôç óõíÝ÷åéá âñáóìÝíåò óå ðëïýóéá óÜëôóá).

Ìå ðñùôüôõðá ëá÷áíéêÜ åðßóçò óõíäõÜæïíôáé ðïëý êáëÜ áñêåôÜèáëáóóéíÜ êáé øÜñéá üðùò ôï ÷ôáðüäé êñáóÜôï ìå ãëõêïðáôÜôá, ôá õ-ðÝñï÷á ìðéöôÝêéá áðü êáëáìÜñé êáé ÷ôáðüäé êáé öõóéêÜ ç ðëïýóéá óõ-íáãñßäá ðëáêß.

Áîßæåé êÜðïéïò íá äïêéìÜóåé ôçí áíïé÷ôÞ ðáôéíéþôéêç ôõñüðéôáöôéáãìÝíç ìå ôçí ôïðéêÞ ìõæÞèñá.

Êáóôåëüñéæï

Ôï ðéï ðáñÜîåíï ßóùò üíïìá ðïõ Ý÷åé êÜðïéïò áêïýóåé óå íôïë-ìÜäåò åßíáé åêåßíï ôïõ Êáóôåëüñéæïõ: óáëáíôïýñìáóç ôïõò ëÝíå êáé åß-íáé öýëëá êñåììõäéïý ãåìéóôÜ ìå ñýæé êáé êéìÜ. Ãíùóôü åðßóçò ðéÜôïôïõ íçóéïý åßíáé ïé ñåâéèïêåöôÝäåò êáé ç ñåâéèüðéôá, ðïõ ãßíåôáé ìå âÜ-óç ôá ðïëôïðïéçìÝíá ñåâßèéá, åíéó÷õìÝíá ìå ìðüëéêá ìõñéóôéêÜ êáé ôç-ãáíéóìÝíá óå äõíáôÞ öùôéÜ ãéá íá êÜíïõí åîùôåñéêÜ ìéá ðõñüîáíèçêáóôáíÞ êñïýóôá.

Ôï êñÝáò áðü ôá êáôóßêéá åßíáé ðåíôáíüóôéìï, êñïõóôü, ìå ìéá å-ëáöñþò ðéêÜíôéêç åðßãåõóç óôç óÜñêá ëüãù ôùí Üãñéùí ÷üñôùí ðïõâüóêïõí äßðëá óôçí èÜëáóóá.

Ôï áîåðÝñáóôï ìáãåßñåìÜ ôïõò åßíáé, üðùò êáé óôç ãåéôïíéêÞ Ñü-äï, ãåìéóôÜ ìå Ýíá ìåßãìá áðü ñýæé, øéëïêïììÝíï óõêùôÜêé, êáíÝëá êáéìðüëéêï ðéðåñÜêé.

Ôá ãëõêÜ åßíáé ìÜëëïí áðëïúêÜ, áëëÜ íüóôéìá êáé öôéáãìÝíá ìåðñþôåò ýëåò óôéò ïðïßåò åýêïëá åß÷áí ðñüóâáóç ïé íïéêïêõñÝò: ôá êá-ôïõìÜñéá, Ýíá åßäïò ôçãáíßôáò, ï êïõôáëÜôïò ÷áëâÜò áëëÜ êáé ôá óôñá-âÜ, Ýíá åßäïò ôçãáíçôïý ìðáêëáâÜ, ãåìéóôïý ìå êáñýäéá, ìõñùäéêÜ êáéêïììáôéáóôÞ æÜ÷áñç (ìåßãìá æÜ÷áñçò êáé áóðñáäéþí áõãïý, ôï ïðïß-ï áöïý óôåãíþóåé ôï óðÜìå óå ìéêñÜ êïììÜôéá).

Patmos

Patmos' cuisine identity differs from that of other Dodecaneseislands. This is probably because the island has always attracted numer-ous visitors due to its rich monastic and religious life.

What stands out is the two-three types of sweets with a specialflavour: apidakia [literally: 'small pears'], i.e. small marzipan pear-shapedsweets, puffy, round ring-like svingoi (fluffy doughnuts), and diples, atype of pancake. The best known island sweets are offered at weddings,baptisms and betrothal ceremonies and they are called poungia [literal-ly: 'purses']: they are shaped like half-moons and they are filled with ahoney sweet paste made of almonds and walnuts.

A special summer dish melitzanes peristerakia is that of smallaubergine 'doves': aubergines are stuffed with a grilled mixture of garlicand parsley; they are then fried and consequently cooked in a richsauce.

There are also original combinations of vegetables with sea foodand fish, such as octopus cooked with potatoes in a wine sauce, won-derful 'burgers' made of calamari and octopus and, of course, the richsynagrida (Dentex dentex) plaki dish.

Another local specialty worth trying is the 'open' Patmos cheesepie, made with local mizithra.

Kasterlorizo

Probably the strangest name for dolmades is that used on thisisland; they are called saladourmasi; they are made with onion leavesstuffed with rice and minced meat. Another famous dish is fried chick-pea balls, a type of falafel, and chick pea pie, which uses a paste of chickpeas 'enhanced' with plenty of aromatic herbs and fried at a high tem-perature, so that it forms a golden-brown crust on the outside.

Kid meat is excellent: it is firm with a slightly piquant after-taste dueto the wild greens the animals graze on next to the sea.

Kid is cooked using an excellent recipe, similar to that of neighbour-ing Rhodes: stuffed with a mixture of rice, finely chopped liver, cinna-mon and plenty of pepper.

Local sweets are rather simple, but tasty and made with ingredientsthat are easily accessible to housewives: katoumaria, which are a typeof pancake; semolina halva (koutalatos = spooned) and strava [literally:'crooked'] as well as a type of fried baklava stuffed with walnuts, spicesand nuggets of sugar (a mixture of sugar and egg-white broken intosmall pieces after it dries).

Ëåéøïß

Ç ãáóôñïíïìßá óå ôïýôï ôï ìéêñïóêïðéêü íçóÜêé åßíáé áêñéâþò á-íôßóôñïöç ôïõ ìåãÝèïõò ôïõ êáé îáöíéÜæåé ðñáãìáôéêÜ ãéá ôçí ðïéêéëß-á ôçò êáé ôçí åöåõñåôéêüôçôÜ ôçò.

Ôï íçóß Ý÷åé ìåãÜëç ðáñÜäïóç óôç äéáôÞñçóç áëßðáóôùí. Åäþìðïñåß êÜðïéïò íá äïêéìÜóåé ìéá ìåãÜëç ãêÜìá ðáóôþí øáñéþí üðùòêïëéïß, óáñäÝëåò, óáöñßäéá, óìÝñíá, ìåëáíïýñéá, óìáñßäåò, ìÝíïõëåò,áêüìá êáé êáëïãñéÝò.

Óôçí êáôçãïñßá ôùí óðÜíéùí åäåóìÜôùí áíÞêåé öõóéêÜ ôï ìáýñïðéëÜöé åìðëïõôéóìÝíï ü÷é ìå ìåëÜíé óïõðéÜò áëëÜ ìå ìåëÜíé êáëáìá-ñéïý.

Ðñéí îåêéíÞóåé áõôÞ ç ðáíäáéóßá ôùí øáñéþí êáé ôùí èáëáóóéíþí,ïé íôüðéïé èá óáò ðñïóöÝñïõí ìéêñïýôóéêá ëá÷ôáñéóôÜ ìåæåäÜêéá ü-ðùò ôñáãáíïýò öáâïêåöôÝäåò, ôçãáíüðéôåò, ðéôáñïýäéá, îåñÝò íôïìÜ-ôåò áëëÜ êáé Üöèïíá êáôóéêßóéá ôõñéÜ (ôïõëïõìïôýñé, ìõæÞèñá, ôõñß Üë-ìçò, ëáäïôýñé).

¸íá åðéôõ÷çìÝíï ãåýìá óôï íçóß äåí ïëïêëçñþíåôáé ÷ùñßò äßðëåòÞ îåñïôÞãáíá, ðïõãêÜêé øçôü Þ ôçãáíçôü, ìïõóôáëåõñéÜ êáé ðåôéìÝæé á-ðü öùêéáíü óôáöýëé, óýêá îåñÜ.

Ôá êñáóéÜ ôùí Ëåéøþí, ìáýñá Þ ëåõêÜ, ãëõêÜ Þ çìßãëõêá êáé îç-ñÜ, åßíáé üëá åîáéñåôéêÞò ðïéüôçôáò, áí êáé ðáñÜãïíôáé óå ìéêñÝò ðï-óüôçôåò. ÓÞìåñá ï ÄÞìïò, óå óõíåñãáóßá ìå ôç ÃåùðïíéêÞ Ó÷ïëÞ Á-èçíþí, åðé÷åéñåß åðáíáöýôåõóç ìå ðïéêéëßåò áìðåëéïý áíèåêôéêüôåñåòóôçí îçñáóßá.

Leipsoi

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 cansample a wide range of salted fish, such as mackerel, horse-mackerel,smerna (moray eel), saddled bream, smarides, menoules, even kalo-gries.

An unusual dish is, of course, black risotto, cooked in the ink of cala-mari rather than that of cuttlefish.

Before offering this feast of seafood, the locals will offer you mouth-watering appetizers, such as fried split-pea balls, tiganopites [literally: 'fry-ing pan pies'], pitaroudia [literally: 'small pies'], sun-dried tomatoes anda variety of goat cheeses such as touloumotyri, mizithra, cheese in brine,ladotyri.

No meal is complete on the island before the dessert is served; itcan be diples or xerotigana, a type of pancake, poungaki ('purse') bakedor fried, moustalevria and petimezi, made with the juice of Phoceangrapes or dry figs.

Wines from Leipsoi, dark red or white, sweet, semi-sweet or dryare all of excellent quality, but they are produced is small quantities.Currently, the Municipality - in cooperation with the AgriculturalUniversity of Athens - is trying to replant the land with vine varietiesthat are drought resistant.

145

the dodecanese - w

aves of flavour

ÊÜñðáèïò

ÊÜèå 3 ôïõ ÍïÝìâñç, óôïõ Áú-Ãéþñãç ôïõ ÌåèõóôÞ, ïé ãåùñãïßóôçí ÊÜñðáèï ïñãáíþíïõí ðáñáäïóéáêÝò ãéïñôÝò êáé áíáâéþíïõí Ý-èéìá ðïõ Ý÷ïõí ôéò ñßæåò ôïõò óôéò äéïíõóéáêÝò ãéïñôÝò êáé óôïõò âõ-æáíôéíïýò ÷ñüíïõò.

ÅéäéêÜ óôï ïñïðÝäéï Ëáóôüò äéïñãáíþíåôáé ç ÃéïñôÞ ôïõ Êñáóéïý.ÐëÞèïò êüóìïõ óõññÝåé óôç ãéïñôÞ ãéá íá äïêéìÜóåé äùñåÜí ôï êñá-óß ôïõ ÁäÜì, üðùò áðïêáëïýí ïé íôüðéïé ôï êñáóß ðïõ öôéÜ÷íïõí óôáðáôçôÞñéá ôïõò. Ç ïéíïãåõóßá ãßíåôáé óõíïäåßá ìïõóéêÞò áðü ëýñåò êáéëáïýôá.

ÊÜóïò

Óôéò áñ÷Ýò ÓåðôÝìâñç, óôïí ¢ãéï ÌÜìá ôçò ÊÜóïõ, ìéá åêêëçóßáóêáñöáëùìÝíç óôçí ðéï áðüêñçìíç ìåñéÜ ôïõ íçóéïý, äéïñãáíþíåôáéç ÃéïñôÞ ôùí Âïóêþí. Ôï ãëÝíôé äéáñêåß üëï ôï âñÜäõ êáé áðü ôá ðéïôõðéêÜ êåñÜóìáôá åßíáé ï áñùìáôéóìÝíïò ìå êüëéáíäñï Üñôïò.

Óýìç

Óôéò 9 Áõãïýóôïõ êÜèå ÷ñüíï, ç ¸íùóç Ãõíáéêþí Óýìçò äéïñãá-íþíåé óôï íçóß ôç ãéïñôÞ ÃáñéäÜêé Óýìçò, ðïõ ðëáéóéþíåôáé áðü ìïõóé-êï÷ïñåõôéêÜ äñþìåíá.

ÔÞëïò

Ôï êáëïêáßñé (Áã. ÐáíôåëåÞìïíá) óôï Ìéêñü ×ùñéü ðñáãìáôï-ðïéåßôáé ôï Êáëïêáéñéíü Ðáíçãýñé ìå ðñïóöïñÜ ðáñáäïóéáêþí åäå-óìÜôùí. Åðßóçò ôïí Áýãïõóôï, êÜôù áðü ôï ÓðÞëáéï ×áñêáäéü, äéïñ-ãáíþíåôáé ôï ÖåóôéâÜë Ìåëéïý êáé ðáñáäïóéáêþí ðñïúüíôùí.

Íßóõñïò

Óôï íçóß, ìéá ìÝñá ìåôÜ ôï ðñþôï äåêáÞìåñï ôïõ Áõãïýóôïõ äéïñãá-íþíåôáé ç ÃéïñôÞ ôçò ÓïõìÜäáò.

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 óáâ-

âáôüâñáäï ìåôÜ ôï äåêáðåíôáýãïõóôï),ôá ÷ïéñïóöÜãéá óôéò áñ÷Ýò êÜèå Ïêôþâñç óôï Ä.Ä. Ðõëßïõ.

Karpathos

Every year, on the 3rd of November, on the day of St. George theDrunk, farmers in Karpathos organize traditional celebrations and revivecustoms of Dionysian and Byzantine roots.

On Lastos plateau, in particular, they hold a wine festival. Crowdsof people attend this event for a free taste of Adam's wine, which iswhat local wine-makers call their wine. Wine degustation takes place tothe musical accompaniment of lyre and flute music.

Kassos

In the beginning of September, at St. Mamas, on Kassos, a churchbuilt on the most secluded cliff of the island, the Yorti ton Voskon [lit-erally: Shepherds' Festival] is held. Merrymaking goes on throughout thenight and the most typical treat is coriander-flavoured bread.

Symi

On the 9th of August, every year, the Women's Association ofSymi organizes the Symi Garidaki (baby shrimp) festival, hosting musicand dance events.

Tilos

In the heart of summer (St. Panteleimon's nameday) at MikroHorio, the Summer Feast takes place and traditional dishes are offered.In addition, in August, below the Harkadio cave, another festival is heldto honour honey and traditional products.

Nysiros

On one of the days following the first ten-days of August thesoumada Festival is organized on Nysiros.

Kos

The most famous festivals on the island are:The Fish festival which is held every summer in the Municipal

District of KardamenaThe Ouzo Festival and the Trawl-drawing Festival are held in the

Municipal District of KefalosThe Honey Festival is held in August in the Municipal District of

Antimacheia on the first Saturday evening following the 15th ofAugust.

The Pig Slaying Festival is held in the beginning of every October inthe Municipal District of Pilio

144

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

ÐïëëÜ áðü ôá öáãçôÜ êáé ôá ãëõêÜ êÜèå íçóéïý åßíáé óõíäåäåìÝ-íá ìå ìåãÜëåò åïñôÝò üðùò ôï ÐÜó÷á êáé ôá ×ñéóôïýãåííá êáèþò êáéìå äéÜöïñåò êïéíùíéêÝò åêäçëþóåéò. Óôï ÷ñéóôïõãåííéÜôéêï ôñáðÝæé, ôï÷ïéñéíü êáôÝ÷åé êõñßáñ÷ç èÝóç ìå ôï óöÜîéìï ôïõ ÷ïßñïõ íá ãßíåôáéóå ðáñÝåò êáé ìå åéäéêÞ éåñïôåëåóôßá. Ïé íïéêïêõñÝò ãéá ôç óõãêåêñé-ìÝíç çìÝñá åôïéìÜæïõí ôá ðáñáäïóéáêÜ ãéáðñÜêéá (íôïëìáäÜêéá) êáéäßðëåò.

Ôï ÓÜââáôï ôïõ ËáæÜñïõ óôç Ñüäï øÞíïíôáé óôñéöôÜ êïõëïõñÜ-êéá, ôá ëáæáñÜêéá, ðïõ óôçí ÊÜëõìíï ïíïìÜæïíôáé ËÜæáñïé, åíþ óôçíÊù öôéÜ÷íïõí ôéò ëáìðñüðéôåò êáé óôçí ÊÜóï ôéò ÷ñõóïêïõëïýñåò êáéôïõò ðïýëïõò (ëåðôÜ áëìõñÜ êïõëïýñéá óå ó÷Þìá 8 ìå êüêêéíï áõãüóôç ìéá ôïõò Üêñç). Ôï áñíß êáé ôï êáôóßêé Ý÷ïõí êáé åäþ ôçí ôéìçôéêÞôïõò. Óôá ÷ùñéÜ ôçò Ñüäïõ: ï ðáó÷Üôçò óôï Ìïíüëéèï, ç ñéöéêÞ óôïíÁñ÷Üããåëï, ï êáðáìÜò óôçí ÁðïëáêêéÜ, ôçí ºóôñéï êáé óôá õðüëïéðá÷ùñéÜ ôçò íüôéáò Ñüäïõ. Óôçí ÊÜëõìíï åôïéìÜæåôáé ôï ìáïýñé, áñíß ãå-ìéóôü ðïõ øÞíåôáé êëåéóìÝíï óå ðÞëéíï ðéèÜñé, óôçí ÊÜñðáèï ìáãåé-ñåýåôáé ôï âõæÜíôé (áñíß ãåìéóôü ìå ñýæé, ðëéãïýñé êáé åíôüóèéá), óôçíÁóôõðÜëáéá ï ëáìðñéáíüò, åíþ óôçí ÊÜóï ôï íôåñìðéãÝ (ìáãåéñßôóá).ÃëõêÜ ðïõ öôéÜ÷íïíôáé óå ÷áñìüóõíá ãåãïíüôá üðùò áññáâþíåò, ãÜ-ìïõò, ãåííÞóåéò êáé âáöôßóéá åßíáé ôá ìåëåêïýíéá, ï ìðáêëáâÜò, ôá ìï-ó÷ïðïýãêéá êáé Üëëá ðïëëÜ.

Ñüäïò

Óôï íçóß ðñáãìáôïðïéåßôáé ðëÞèïò åêäçëþóåùí éäéáßôåñá ôïõò êá-ëïêáéñéíïýò ìÞíåò. ÓçìáíôéêÝò ãéïñôÝò âáóéóìÝíåò óôá ôïðéêÜ ðñïúü-íôá åßíáé:

ç ôñéÞìåñç ãéïñôÞ ôïõ êñáóéïý óôïí ¸ìðùíá ôï ðñþôï äåêáÞìå-ñï ôïõ Óåðôåìâñßïõ,

ç ãéïñôÞ ôïõ ìåëéïý êáé ôçò óïýìáò óôá ÓéÜííá, ç ãéïñôÞ ôïõ êáñðïõæéïý óôçí ÁðïëáêêéÜ. Ç ãéïñôÞ áõôÞ ïñãáíþ-

íåôáé ðÜíôá ôï ðñþôï ÓÜââáôï ìåôÜ áðü ôç ãéïñôÞ ôçò Áãßáò Ìáñß-íáò êáé êáôÜ ôç äéÜñêåéÜ ôçò ðñïóöÝñïíôáé ðñùôüôõðá åäÝóìáôáöôéáãìÝíá 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 ðáôÜôáêáé üëá ôá ðñïúüíôá ðïõ ðñïÝñ÷ïíôáé áðü áõôÞ.

ôï ÁðïèÝñé óôç Ëá÷áíéÜ, ìéá ãéïñôÞ áöéåñùìÝíç óôï óéôÜñé êáé ôáðñïúüíôá ðïõ ðñïÝñ÷ïíôáé áðü áõôü.

ÃéïñôÝò åëéÜò êáé åëáéüëáäïõ óôá ËÜåñìá êáé óôá Áðüëëùíá.

Ïé ãéïñôÝò

A lot of the food and sweets of the Dodecanese are connectedwith important festivals, such as Easter or Christmas, as well as certainsocial events. The main dish on the Christmas table is pork. The slayingof the swine is a group activity and follows a special "ritual". In prepara-tion 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 lam-bropites [literally: "Easter pies']; on Kassos they make chrisokoulouresand pouloi, which are small, thin figure 8 shaped pastry with a red eggon one side. Lamb and Goat also hold pride of place. In Rhodes' vil-lages there is: pashatis in Monolithos, rifiki in Archangelos, kapamas inApokallia, Istrio and the rest of the villages in northern Rhodes. Maouriis made on Kalymnos: this is stuffed lamb roasted in a clay pot; onKarpathos lamb is stuffed with rice, pligouri and entrails and it is calledbyzanti; on Astipalea they cook lambrinos, while on Kassos they cookderbiye (magiritsa: a soup with entrails, rice and herbs). Sweets madefor celebrations such as weddings, betrothals, childbirths and christen-ings are melekounia, baklava, moshoboukia and many more.

Rhodes

There are many events held on Rhodes, especially during the sum-mer months. Important events based on local produce are:

The 3-day wine festival in Empona during the first ten days ofSeptember.

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 dishesmade 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 allproducts made with it.

Apotheri in Lahania is a festival dedicated to wheat and its prod-ucts.

Festivals dedicated to olives and olive oil take place in Laerma andApollona.

Festivals

147146

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

íthe d


ÁóôõðÜëáéá

Ôï ðáíçãýñé ôçò Ðáíáãßáò ôçò ÐïñôáÀôéóóáò, ðïõ äéåîÜãåôáé êÜèå14-16 Áõãïýóôïõ, åßíáé ôï ìåãáëýôåñï ðáíçãýñé ôçò ÁóôõðÜëáéáò. Ðå-ñéëáìâÜíåé ïéíïðïóßá êáé ãåõóéãíùóßá ôõðéêþí åäåóìÜôùí üðùò ôï ãå-ìéóôü áñíß, ï ëáìðñéáíüò, åíþ ãßíåôáé êáé ôï ãéáïõñôïôÜéóìá, äñþìåíïêáôÜ ôï ïðïßï ôáÀæåé ï Ýíáò ôïí Üëëïí ãéáïýñôé ìå äåìÝíá ìÜôéá. Åðß-óçò, êÜèå ðñþôï óáââáôïêýñéáêï ôïõ ÓåðôÝìâñç, ï ÄÞìïò äéïñãá-íþíåé ôç ÃéïñôÞ ôçò Ãçò êáé ôçò ÈÜëáóóáò, êáôÜ ôç äéÜñêåéá ôçò ïðïß-áò ï êüóìïò óõììåôÝ÷åé óôï øÜñåìá êáé ðñïóöÝñïíôáé ìáæß ìå ôá øç-ìÝíá öñÝóêá øÜñéá ôá Áóôõðáëáéþôéêá ðáíôñåìÝíá (ðáñáäïóéáêü Ý-äåóìá áðü äéáöïñåôéêÜ üóðñéá ìå ñýæé Þ ìáêáñüíéá.

ËÝñïò

Óôç ËÝñï äéïñãáíþíïíôáé êÜèå ÷ñüíï ðëÞèïò åêäçëþóåùí ðïõó÷åôßæïíôáé ìå ôéò áãñïôéêÝò äñáóôçñéüôçôåò, ôçí ðáñÜäïóç êáé ôïíðïëéôéóìü ôïõ íçóéïý:

Óå Ýíá ðáñáëéáêü áëþíé óôçí ðáñáëßá ôçò Ãïýñíáò äéïñãáíþíåôáéêÜèå Éïýëéï ç ÃéïñôÞ ôïõ ÁëùíÜñç, ìå ðáñáäïóéáêÞ ìïõóéêÞ êáé ÷ï-ñü.

Óôï ðáíçãýñé ôïõ Áãßïõ Öáíïõñßïõ (27 Áõãïýóôïõ) óôïí Îçñü-êáìðï, ãßíåôáé áíáðáñÜóôáóç ôïõ ðáôÞìáôïò ôùí óôáöõëéþí.

Ôïí Áýãïõóôï ðñáãìáôïðïéåßôáé ç ÃéïñôÞ ôïõ Êñáóéïý-áìðåëïõñ-ãïý ôïõ "Äñõìþíá" óôçí ïìþíõìç ðáñáëßá, êáôÜ ôçí ïðïßá äéåîÜãå-ôáé ôï ÖåóôéâÜë ôçò ËÝñéêçò Êïõæßíáò ìå Üöèïíï êñáóß, öáãçôü êáéðïôü.

Óôï ÐáíôÝëé êÜèå ÓåðôÝìâñç ãéïñôÜæåôáé ç ÃéïñôÞ ôçò ÔñÜôáò êáéôïõ ØáñÜ.

ÐÜôìïò

Óôï ëéìÜíé ôçò ÐÜôìïõ êÜèå ÷ñüíï äéïñãáíþíåôáé ôï ÖåóôéâÜëÃåýóçò êáé ÐáñÜäïóçò ðïõ áðïôåëåß ìéá ãéïñôÞ ãåõóôéêÞò êïõëôïý-ñáò. ÌÝóá áðü ôéò ðïëëÝò ãáóôñïíïìéêÝò åêðëÞîåéò ìðïñåßôå íá ãíù-ñßóôå ôá ðñïúüíôá ôçò ÐÜôìïõ êáé ôùí ãýñù íçóéþí.

Ëåéøïß

Óôï ÄÞìï Ëåéøþí êÜèå ÷ñüíï, óôéò áñ÷Ýò Áõãïýóôïõ, ðñáãìáôï-ðïéåßôáé ç ôñéÞìåñç ÃéïñôÞ Êñáóéïý, ðïõ áðïôåëåß ôç âáóéêÞ åêäÞëùóçôçò êáëïêáéñéíÞò ðåñéüäïõ, ðñïêåéìÝíïõ íá ãßíåé åõñÝùò ãíùóôü ôïôïðéêü ðñïúüí êáé ï ñüëïò ôïõ óôï ïéêïíïìéêü êáé êïéíùíéêü ãßãíåóèáéôçò ðåñéï÷Þò, áëëÜ êáé íá áíáäåé÷èåß ç Üìåóç ó÷Ýóç ôïõ ìå ôçí éóôï-ñéêÞ êáé ðïëéôéóôéêÞ ðáñÜäïóç ôïõ íçóéïý. Ïé Ëåéøïß áíÞêïõí óôçí ¸-íùóç Ïéíïðïéçôéêþí Ðüëåùí ôçò ÅëëÜäáò êáé ôçò Åõñþðçò. ÊáôÜ ôçäéÜñêåéá ôçò ãéïñôÞò ðñáãìáôïðïéåßôáé êáé Ýêèåóç áãñïôéêþí ðñïúü-íôùí.

Astipalea

The festival of Virgin Mary Portaitissa is held from the 14th to the16th of August and it is the major celebration of the island. There isplenty of wine drinking and sampling of local dishes, such as stuffedlamb, 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 Earthand Sea Festival, during which people go fishing and the fish caught isoffered along with fresh cooked fish called Astipaleotika pandremena (atraditional dish made with various pulses mixed with rice or pasta).

Leros

A number of events take place on Leros; they are associated withrural activities, traditions and the culture of the island.

On a coastal threshing floor on the coast of Gourna the ThreshingFestival (Alonaris) is held, with traditional music and dancing.

The festival of St. Fanourio is held on the 27th of August inXirokambos, where they reconstruct the pressing of grapes.

The Festival of Drymon, a celebration of wine makers and viticul-turists, takes place on the beach by the same name. It is a celebrationof Leros' Cuising, where ample food, wine and other drinks areoffered.

Every September at Panteli they celebrate the Yorti tis stratas ketou psara, which is a Festival for trawl fishing.

Patmos

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 ofthe surrounding islands, and experience many gastronomic surprises.

Leipsoi

In the beginning of August, every year, the Municipality of Leipsoiorganizes the three-day Wine Festival, their basic summer event. Therole of this celebration is to make local products more widely knownand to recognize their significance for the socio-economic life of theregion; the festival also highlights the handing down of the historic andtraditional culture of the island from generation to generation. Leipsoibelong to Association of Greek and European Wine-Making Towns.During this festival, there is an exhibition of rural products as well.

Ingredients (to serve 10-15)

A whole small lambSalt, pepper2 bay leaves1 Tablespoon fresh butter

For the stuffing

1 finely chopped lamb's liver1 cup olive oil2 large finely chopped onions2 large finely chopped ripe tomatoes3 Tablespoons pine nuts2 Tablespoons finely chopped dill1 cup red wine2 cups Carolina-type rice½ tea spoon cinnamon2-3 ground cloves½ tea spoon of cuminSalt, pepper3 grains of allspice


1 ìéêñü ïëüêëçñï áñíÜêé ÁëÜôé ÐéðÝñé2 öýëëá äÜöíçò1 êïõô. óïõð. âïýôõñï öñÝóêï


1 óõêùôÜêé áñíßóéï øéëïêïììÝíï1 öëéôæÜíé åëáéüëáäï2 ìåãÜëá êñåììýäéá øéëïêïììÝíá2 ìåãÜëåò þñéìåò íôïìÜôåò øéëïêïììÝíåò3 êïõô. óïõð. êïõêïõíÜñé2 êïõô. óïõð. Üíçèï øéëïêïììÝíï2 êïõô. óïõð. äõüóìï øéëïêïììÝíï1 öëéôæ. ôóáã. êñáóß êüêêéíï2 öëéôæ. ôóáã. ñýæé êáñïëßíá½ êïõô. ãëõê. êáíÝëëá 2-3 ãáñýöáëëá êïðáíéóìÝíá½ êïõô. ãëõê. êýìéíïÁëÜôé ÐéðÝñé3 êüêêïõò ìðá÷Üñé

148

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

ÅêôÝëåóç

ÅôïéìÜæåôå ôç ãÝìéóç ùò åîÞò: ÓïôÜñåôå óôï åëáéüëáäï ôï êñåììýäé íá îáíèýíåé ãéá 4-5 ëåðôÜ. ÐñïóèÝôåôå ôï óõêþôé êáé ôï áöÞíåôå åðßóçò íáñïäßóåé. 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 ðïëýêáëÜ 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, ôïáëåßöåôå 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.

* Literally: a clay dish for baking, a deep pot with a lid.

Ôï ìáïýñß * áðáíôÜ óå üëá ôá ÄùäåêÜíçóá, áëëÜ ìå äéáöïñåôéêÝò ïíïìáóßåò. Óôçí ÊÜëõìíï êáëåßôáé ìïýñé, óôïíÁñ÷Üããåëï Ñüäïõ ñéöéêß, óôç Ìïíüëéèï ðáó÷Üôçò, óôá Üëëá ÷ùñéÜ êáðáìÜò, óôç ×Üëêç ïöôü ê.Ü.

Ìáïõñß

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 andlet 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 ingre-

dients 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 spreadthe 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.

Maouri* is served throughout the Dodecanese, but answers to different names. On Kalymnos it is called mouri, in thetown 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.

Maouri



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


½ êéëü êáëáìÜñéá ìåãÜëá Þ áí åßíáé "áãñéÜäéá" 3

ìåãÜëá.


1 ½ öëéôæ. ôóáã. ñýæé

2 þñéìåò íôïìÜôåò îåöëïõäéóìÝíá

3 ìåãÜëá êñåììýäéá øéëïôñéììÝíá



1 öëéôæ. ôóáã. Üóðñï êñáóß

ÁëÜôé

ÐéðÝñé

150

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

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.

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.

ÊáëáìÜñéá ãåìéóôÜ áãñéÜäéá

"ÁãñéÜäéá" - ôá ìåãÜëá êáëáìÜñéá ðïõ õðÜñ÷ïõí óôçí ðåñéï÷ÞÊÜóïò

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.

Stuffed calamari agriadia

Agriadia: large calamari common in local watersKassos


1 êéëü áìðåëüöõëëá öñÝóêá ÞêïíóÝñâá

1 êïõô. ãëõê. âïýôõñï öñÝóêï(ðñïáéñåôéêÜ)

1 ðáôÜôá (ðñïáéñåôéêÜ) 1 ìåãÜëï ëåìüíé


½ êéëü êéìÜ ìïó÷áñßóéï ½ êéëü ÷ïéñéíü

3-4 ìåãÜëá êñåììýäéá ôñéììÝíá½ êéëü íôïìÜôåò áðïöëïéùìÝíåò

(÷ùñßò ôïõò óðüñïõò)1 öëéôæ. ôóáã. åëáéüëáäï

1 ½ öëéôæ. ôóáã. ñýæé ôýðïõêáñïëßíá

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.

153152

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.

Ôïðïèåôåßôå ôï ÷ôáðüäé ó' Ýíá øéëü ôñõðçôü êáé ôï áöÞíåôå íá óôñáããßóåé üëá

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,

ðñïóèÝôåôå ìéá êïõô. óïýð. áëåýñé. ÐëÜèåôå ôïõò êåöôÝäåò, ôïõò áëåõñþíåôå

êáé ôçãáíßæåôå óå åëáéüëáäï.

Ôïðïèåôåßôå ôïõò ÷ôáðïäïêåöôÝäåò óå áðïññïöçôéêü ÷áñôß êïõæßíáò íá

óôñáããßóïõí.

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í


1 êéëü ÷ôáðüäé öñÝóêï Þ

êáôåøõãìÝíï

2 öëéôæ. ôóáã. øß÷á áðü Üóðñï øùìß

½ öëéôæ. ôóáã. êüêêéíï êñáóß

2 êïõô. óïõð. îßäé


1 êïõô. óïõð. ñßãáíç

ÅëÜ÷éóôï áëÜôé


ÖñåóêïôñéììÝíï ìáýñï ðéðÝñé


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-

pletely dry and add it to the octopus mixture with the onion, the oregano, the

salt and the pepper. If your mixture is runny, add a Tablespoon of flour. Shape

the meatballs with your hands, cover them in a thin layer of flour and fry in

olive oil.

Place the octopus meatballs on absorbent kitchen paper on a dish to drain

excess oil.

Ingredients (for 10 people)

1 kilo octopus, fresh or frozen

2 cups bread crumbs (soft)

½ cup red wine

2 Tablespoons vinegar


1 Tablespoon of oregano

A pinch of salt

2 cups flour

Freshly ground black pepper


the dodecanese - w

aves of flavourFried octopus meatballsKalymnos

×ôáðïäïêåöôÝäåòÊÜëõìíïò

ÍôïõëìÜ(ä)åòÊÜóïò


1 kilo vine leaves fresh or tinned

1 teaspoon fresh butter (optional)

1 potato (optional)

1 large lemon

For the stuffing:

½ kilo beef mince

½ kilo pork mince

3-4 large onions, grated

½ kilo tomatoes, seedless & peeled

1 cup olive oil

1½ cups of Carolina-type rice

Salt

Pepper

½ teaspoon of sugar

Place all stuffing ingredients in a bowl. Mix thoroughly with your hands and

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

should be very small and tightly wrapped.

Place a layer of vine leaves or sliced potatoes at the bottom of the pot, so that

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.

Doulma(de)sKassos


1 êéëü öáóüëéá ìÝôñéá

1 êéëü êñÝáò áðü êáôóßêé êáé áñíß

êïììÝíï óå ìåñßäåò

4 íôïìÜôåò ìåãÜëåò

ðïëôïðïéçìÝíåò

2 êñåììýäéá ìÝôñéá ðïëôïðïéçìÝíá

4-5 óêåëßäåò óêüñäï øéëïêïììÝíï



ÁëÜôé

ÐéðÝñé

ÅêôÝëåóç

Ìïõóêåýåôå ôá öáóüëéá óå Üöèïíï êñýï íåñü ãéá 8-10 þñåò. Ôá óôñáããßæåôå

êáé ôá ñß÷íåôå íá âñÜóïõí óå Üöèïíï áëáôéóìÝíï íåñü ãéá 20 ëåðôÜ. Ôá

óôñáããßæåôå êáé ôá ñß÷íåôå óå Ýíá ðÞëéíï óêåýïò ìå êáðÜêé. ÐñïóèÝôåôå ôï

êñÝáò, ôï ïðïßï Ý÷åôå áëáôïðéðåñþóåé, ôï óêüñäï, ôéò íôïìÜôåò, ôï êñåììýäé,

ôï ìáúíôáíü, ôï åëáéüëáäï, ôï áëÜôé êáé ôï ðéðÝñé. Áíáêáôåýåôå ðïëý êáëÜ êáé

ðñïóèÝôåôå äýï-ôñßá öëéôæÜíéá ôóáãéïý íåñü.

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.

155154

ÅêôÝëåóç

Êáèáñßæåôå ôá êáëáìáñÜêéá, áöáéñåßôå ôç ìåìâñÜíç áðü ôï êýñéï óþìá êáé ôá

îåðëÝíåôå ðïëý êáëÜ. ÊñáôÜôå ëßãï áðü ôï ìåëÜíé ôïõò. Êáèáñßæåôå ôá

êñåììýäéá êáé ôá øéëïêüâåôå óôá ôÝóóåñá. Óå ìéá êáôóáñüëá ñß÷íåôå ôï

åëáéüëáäï êáé ôá êáëáìáñÜêéá íá óïôáñéóôïýí. ÐñïóèÝôåôå ôá êñåììýäéá, ìå

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.

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í


1 êéëü èñÜøáëá

½ êéëü öáóïëÜêéá öñÝóêá

4 êñåììýäéá øéëïêïììÝíá

2 êïõô. óïõð. ðåëôÝ íôïìÜôáò

1 ½ öëéôæ. ôóáã. åëáéüëáäï

ëßãï ìåëÜíé áðü ôá êáëáìÜñéá

(ðñïáéñåôéêÜ)

ÁëÜôé

ÐéðÝñé

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 min-

utes. 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.


1 kilo thrapsala

½ kilo fresh green beans

4 finely chopped onions

2 teaspoons tomato paste

1½ cups olive oil

Some of the calamari ink (optional)

Salt

Pepper

the dodecanese - w

aves of flavourThrapsala (baby calamari)

with green beansKarpathos

ÈñÜøáëá ìå öáóïëÜêéáÊÜñðáèïò

Öáóüëéá (ëüðéá) ìå áñíé êáéêáôóéêé óôï öïõñíï Ñüäïò

Ingredients (8-10 people)

1 kilo medium-size beans

1 kilo lamb and goat meat cut into

portions

4 large tomatoes pulped

2 medium onions pulped

4-5 garlic cloves finely chopped

1 Tablespoon parsley

½ cup olive oil

Salt

Pepper

Soak the beans in plenty of water for 8-10 hours. Drain them and place in a

pot with plenty of salted water to boil for 20 minutes. Strain them once more

and place them in an earthenware pot with a lid. Add the meat, which you

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 tempera-

ture to 1800C and continue cooking for at least an hour and a half.

Beans (lopia) with lamb and goat in the ovenRhodes


1 ÷ôáðüäé (ðåñßðïõ Ýíá êéëü )

öñÝóêï Þ êáôåøõãìÝíï

200 ãñ. åëáéüëáäï

1 öëéôæ. ôóáã. êñáóß êüêêéíï

150 ãñ. åëéÝò ðñÜóéíåò

îáñìõñéóìÝíåò

1 êñåììýäé ÷ïíôñïêïììÝíï

1 êïõô. óïõð. áëåýñé

ÁëÜôé

ÐéðÝñé (ìå ðñïóï÷Þ)

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

÷áìçëÞ öùôéÜ ìÝ÷ñé íá øçèåß. 10 ëåðôÜ ðñéí ôï êáôåâÜóåôå áðü ôç öùôéÜ

ðñïóèÝôåôå ôéò åëéÝò. Êüâåôå ôï ÷ôáðüäé óå ìéêñÜ êïììÜôéá êáé óåñâßñåôå

áìÝóùò.

157156

ÅêôÝëåóç

Êáèáñßæåôå ôá ìðáñìðïýíéá ÷ùñßò íá óêßóåôå åíôåëþò ôéò êïéëéÝò ôïõò.

Êïðáíßæåôå ôá ðáîéìÜäéá êáëÜ, ôá ñß÷íåôå óå Ýíá ìðïë, ðñïóèÝôåôå ôïí

ìáúíôáíü øéëïêïììÝíï, ôá óêüñäá øéëïêïììÝíá, ôï åëáéüëáäï, ôá

áëáôïðéðåñþíåôå êáé áíáêáôåýåôå ðïëý êáëÜ üëá ôá õëéêÜ.

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

óôïõò 180 âáèìïýò. Óåñâßñåôå ôá ìðáñìðïýíéá ìáæß ìå ôç ãÝìéóç æåóôÜ.

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í


8 ìÝôñéá ìðáñìðïýíéá

4 óêåëßäåò óêüñäï øéëïêïììÝíï

8 ðáîéìÜäéá êñßèéíá

2 öëéôæ. ôóáã. íåñü


ÁëÜôé

ÐéðÝñé

1 ìáôóÜêé ìáúíôáíüò øéëïêïììÝíïò

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.

Stuff the mullet bellies with this mixture through the head, if there is any

mixture left, pour around the mullet. Place the fish in an oven tray, add salt and

half a cup of water; cover them with tin foil. Cook them in the oven for 15 to

20 minutes at 1800 C. Serve the mullet hot with their stuffing.

Ingredients (for 6-8 people)

8 medium red mullet

4 garlic cloves, finely chopped

8 barley rusks

2 cups water

1 cup olive oil

Salt

Pepper

1 small bunch of parsley, finely

chopped

the dodecanese - w

aves of flavourRed mullet with rusksLeipsoi

Ìðáñìðïýíéá ìå ðáîéìÜäéá Ëåéøïß

×ôáðüäé êñáóÜôï ìå åëéÝòÓýìç


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

Salt

Pepper (frugally)

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 evapo-

rate. Mix the flour with some cold water and add to the pot. Cover and sim-

mer 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.

Wine soaked octopus with olivesSymi


1 öëéôæ. ôóáã. öáêÞ ìÝôñéá Þ øéëÞ


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

Ãéá ôçí îåñïôçãÜíéóç

1 ìåãÜëï êñåììýäé øéëïêïììÝíï

2-3 êïõô. óïõð. åëáéüëáäï

1 êïõô. óïõð. ôñéììÝíç øß÷á

ìðáãéÜôéêïõ øùìéïý Þ ðáîéìÜäé

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 óéãÜ-

óéãÜ 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.

159158

ÅêôÝëåóç

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 óéãÜ-

óéãÜ 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.

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í


4 óïõðéÝò ìÝôñéåò êáèáñéóìÝíåò

2 êáëáìÜñéá ìåãÜëá êáèáñéóìÝíá

4 öÝôåò øß÷á øùìéïý ìïõëéáóìÝíåò

êáé óôõììÝíåò

2-3 êïõô. óïõð. ãáëÝôá

1 êñåììýäé øéëïôñéììÝíï


ÁëÜôé

ÐéðÝñé


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

Cut the squid and calamari into small pieces and wash thoroughly. Place thesquid 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 mix-ture. 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 thepotatoes and cook at 1800 C for about 40-45 minutes.


4 medium squid, cleaned2 large calamari, cleaned4 slices of bread without crust,soaked and strained2-3 Tablespoons of rusks1 finely grated onion5 Tablespoons of olive oilSalt, pepper2 garlic cloves1 Tablespoon finely chopped celery2 Tablespoons of finely choppedparsleyA pinch of oregano1 coffee cup red wine2 Tablespoons of vinegar4-5 potatoes

the dodecanese - w

aves of flavourSquid and calamari burgersPatmos

ÌðéöôÝêéá áðï óïõðéÜ êáé êáëáìÜñé

ÐÜôìïò

Öáêüñõæï ×Üëêç


1 cup lentils medium or small2 large onions finely chopped

5-6 Tablespoons olive oil3-4 drops vinegar2 cups of pilaf rice

2 Tablespoons of parsley, finelychopped

2 Tablespoons of mint finelychopped

a pinch of cuminSalt

Pepper

For crisp frying

1 large onion finely chopped2-3 Tablespoons olive oil

1 Tablespoon stale bread or rusks,crumbed

Boil the lentils in a pot for 10 minutes (till al dente). Strain, rinse and put to theside. Wash and finely chop the onions. One chopped onion is placed in a potwith the olive oil and saut?ed until it turns golden. Cool it with 3-4 drops ofvinegar for some more flavour and caramele. Then stir in the lentils, add therice, 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 thelentil risotto with a cotton towel and let the rice puff up.

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.

Lentil risottoChalki

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

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

ìåñéêÜ áìýãäáëá. Ôá áöÞíåôå 24 þñåò íá "êáôåâÜóïõí" üëá ôá õãñÜ ôïõò.

ÐñïóèÝôåôå 900 ml íåñü êáé âñÜæåôå üðùò üëá ôá ãëõêÜ. Óôï ôÝëïò, êáé åíþ

áêüìá åßíáé ôï ãëõêü æåóôü, ñß÷íåôå ôï ëåìüíé êáé âáíßëéá ãéá Üñùìá.

161160

ÅêôÝëåóç

ÅôïéìÜæåôå ôç æýìç ùò åîÞò: Óå Ýíá ìðïë ñß÷íåôå ôï áëåýñé êáé óôï êÝíôñï

ôïõ ó÷çìáôßæåôå ìéá ëáêêïýâá. ÌÝóá ñß÷íåôå ôï ãéáïýñôé, ôï áõãü, ôï áëÜôé

êáé 3-4 êïõô. óïýðáò ÷ëéáñü íåñü. Áñ÷ßæåôå óéãÜ-óéãÜ íá æõìþíåôå ìå ôï ÷Ýñé

óáò ôá õëéêÜ Ýôóé þóôå íá áñ÷ßæåé íá ó÷çìáôßæåôå Ýíá ïìïéïãåíÝò êáé ôñõöåñü

æõìÜñé. Áí åßíáé áðáñáßôçôï ðñïóèÝôåôå ëßãï áêüìá ÷ëéáñü íåñü. ÁöÞíåôå

ôçí æýìç íá îåêïõñáóôåß ãéá 10 ëåðôÜ. ¸ðåéôá áíïßãåôå óå ìéêñÜ öýëëá üóï

ôá åéäéêÜ öïñìÜêéá óå ó÷Þìá ìéêñïý ëõ÷íáñéïý. Íôýíåôå ôá ôïé÷þìáôá áðü ôá

öïñìÜêéá ìå ôï æõìÜñé. Éóéþíåôå ìå ôï ÷Ýñé ìáò ôç æýìç þóôå íá Ý÷åé ðáíôïý

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.

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

ÕëéêÜ (ãéá 30-40 êïììÜôéá)


300 ãñ. âïýôõñï öñÝóêï

1 öëéôæ. ôóáã. ãéáïýñôé

1 1/2 ðáêÝôï áëåýñé ëåõêü ãéá üëåò

ôéò ÷ñÞóåéò

1 áõãü

½ êïõô. ãëõê. áëÜôé


1 ½ êéëü ìõæÞèñá ãëõêéÜ

4-5 áõãÜ

Áðü ðÜíù

1 áõãü

ÊáíÝëá

ÐéðÝñé

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 3-

4 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 spe-

cial 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 cinna-

mon and pepper and bake the pies in a medium-heat oven.

Ingredients (for 30-40 pieces)

For the pastry

300 gr butter

1 cup yoghurt

1 1/2 kilos of all-purpose white flour

1 egg

½ teaspoon salt

For the filling

1 ½ kilos sweet mizithra cheese

4-5 eggs

Topping

1 egg

Cinnamon

Pepper

the dodecanese - w

aves of flavourLambropites (easter pies)

Kos

Ëáìðñüðéôåò Êù

ÍôïìáôÜêé ãëõêüÊùò


25 plum tomatoes, not too ripe

1 kilo sugar

2 Tablespoons lemon juice or

cream of tartar

1 small sachet vanilla powder

1 Table spoon unslaked lime

25 blanched almonds

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:

one layer of tomatoes, one layer of sugar and so forth. Add some almonds in

between. Leave for 24 hours to dry. Add 900 ml of water and boil similarly to

all other preserves. While the preserve is still warm, add the lemon and vanilla

for extra flavour.

Plum tomato preserveKos

Ingredients (30-40 pieces)

For the dough

1 kilo flour (all purpose)3 eggsA pinch of salt3 Tablespoons butter1 wine glass ouzo1 wine glass vegetable oil1 wine glass white wine2 glasses warm water

For the stuffing syrup

1 litre water & 700 grams sugar

For the stuffing

1 kilo ground blanched almonds or walnuts3 slices of bread without crust2 Tablespoons of honey2 vanilla sachets, ½ teaspoon nutmeg2 mastic nuggets ground with some sugar½ cup roasted sesame seeds slightly ground in the blender

ÕëéêÜ (30 - 40 êïììÜôéá)


1 êéëü áëåýñé ãéá üëåò ôéò ÷ñÞóåéò3 áõãÜËßãï áëÜôé3 êïõô. óïõð. âïýôõñï1 ðïôÞñé ôïõ êñáóéïý ïýæï1 ðïôÞñé ôïõ êñáóéïý óðïñÝëáéï1 ðïôÞñé ôïõ êñáóéïý ëåõêü êñáóß2 ðïôÞñéá íåñïý ÷ëéáñü íåñü

Ãéá ôï óéñüðé ôçò ãÝìéóçò

1 ëßôñï íåñü & 700 ãñ. æÜ÷áñç


1 êéëü ëåõêÜ áìýãäáëá Þ êáñýäéá áëåóìÝíá3 öÝôåò øùìß ÷ùñßò ôçí êüñá 2 êïõô. óïõð. ìÝëé2 âáíßëéåò½ êïõô. ãëõê. ìïó÷ïêÜñõäï2 êïììáôÜêéá ìáóôß÷á êïðáíéóìÝíç ìå ëßãç æÜ÷áñç½ ðïôÞñé íåñïý óïõóÜìé êáâïõñäéóìÝíï êáéðåñáóìÝíï ìéá öïñÜ áðü ôï ìßîåñ

162

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

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

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,

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

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

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.

ËÝñéêá ðïõãêéÜ ËÝñïò

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 min-

utes). 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.

Leros 'poungia' (purses)

Leros

165

the dodecanese - w

aves of flavour

ÊÜóïò

ÁãñéÜäéá Ôá ìåãÜëá êáëáìÜñéá (èñÜøáëá) ðïõ ãßíïíôáé ôçãáíçôÜ êáéÝ÷ïõí ãëõêéÜ êáé íüóôéìç óÜñêá.

ÅëáúêÞ ¸íá ìïíáäéêü ôõñß ôçò ÊÜóïõ. Óå ðÞëéíï Þ ãõÜëéíï äï÷åßï ôï-ðïèåôïýíôáé êïììÜôéá ìõæÞèñáò ôá ïðïßá êáëýðôïíôáé ìå âïýôõñï ãÜ-ëáêôïò. Ôï äï÷åßï óöñáãßæåôáé êáé ðáñáìÝíåé óå äñïóåñü ìÝñïò ãéá4-5 ìÞíåò ìÝ÷ñé íá "ùñéìÜóåé".

Êïýìéëá ÊáæÜíéá ÷ôéóôÜ ìå êïßëï ðÜôï ðïõ ôñïöïäïôïýíôáé ìå öùôéÜáðü êÜôù. ×ñçóéìïðïéïýíôáé óå ðáíçãýñéá ãéá ôï ìáãåßñåìá ìåãÜëçòðïóüôçôáò âñáóôÞò ãßäáò êáé ðéëáöéïý.

Ëá÷áíüðéôá ÐéôÜêéá óå ó÷Þìá çìéóåëÞíïõ ìå áöñÜôç æýìç, ãåìßæï-íôáé ìå ÷üñôá, ñýæé, êñåììýäéá êáé íôïìÜôá.

ÌðïìðÜñéá Áñíßóéá Ýíôåñá ãåìéóôÜ ìå óõêùôÜêéá êáé ñýæé, ðïõ óéãï-âñÜæïíôáé óå Üöèïíï áëáôéóìÝíï íåñü ìå ëßãï âïýôõñï, äÜöíç êáé ï-ëüêëçñá êñåììýäéá. Ìå ôçí ßäéá ãÝìéóç, öôéÜ÷íïíôáé ôá ìðïõóôéÜ, äç-ëáäÞ ïé áñíßóéåò êïéëéÝò.

Ìïó÷ïðïýíôæéá ÌéêñÜ ãëõêÜ ðéôÜêéá óå ó÷Þìá çìéóåëÞíïõ ôá ïðïß-á, üðùò êáé óôçí ÊÜñðáèï, ãåìßæïíôáé ìå îçñïýò êáñðïýò (áìýãäáëáÞ êáñýäéá) êáé ìðá÷áñéêÜ, øÞíïíôáé óôï öïýñíï êáé, üôáí êñõþóïõí,ðáóðáëßæïíôáé ìå Ü÷íç æÜ÷áñç.

Ìýëëá Ðñüêåéôáé ãéá ôï ÷ïéñéíü ëßðïò ðïõ óôá õðüëïéðá íçóéÜ ïíï-ìÜæïõí óõíÞèùò ãëßíá. Ðáëáéüôåñá ôçãÜíéæáí óå áõôü áõãÜ Þ ðáôÜ-ôåò.

ÍôåñìðéãéÝò Ç ìáãåéñßôóá ôïõ ÐÜó÷á.

ÐáóðáñÜò Ç ãÝìéóç ôïõ ðáó÷áëéíïý áñíéïý, ðïõ ðåñéÝ÷åé øéëïêïì-ìÝíá óõêùôÜêéá, ñýæé, óôáößäåò, êïõêïõíÜñéá, áìýãäáëá êáé áñùìáôß-æåôáé ìå êñáóß êáé êáíÝëá.

ÓéôÜêá Åßäïò ìáëáêïý, áëïéöþäïõò ëßãï êïêêþäïõò ôõñéïý. ÖôéÜ÷íå-ôáé áðü áíÜìåéêôï êáôóéêßóéï êáé ðñüâåéï ãÜëá êáé Ý÷åé ëßãï óôõöÞ êáéõðüîéíç ãåýóç. Ôñþãåôáé áíáêáôåìÝíï ìå ôá ìáêáñüíéá Þ åðÜíù óåøùìß Þ ðáîéìÜäé.

Óêïñäïìáêáñïýíåò Ôï êáôåîï÷Þí ðáñáäïóéáêü æõìáñéêü ôïõ íç-óéïý, óåñâßñåôáé âñáóôü áíáêáôåìÝíï ìå óéôÜêá êáé ðåñé÷õìÝíï ìå ôóé-ãáñéóôü êñåììýäé.

Óïõðéïðßëáöï ìáýñï Ôï áðüëõôï ìáýñï ðéëÜöé ðïõ öôéÜ÷íåôáé ìåöñÝóêåò óïõðéÝò êáé ôï ìåëÜíé ôïõò.

KassosAgriadia Thrapsala (large calamari) cooked in a frying pan; their flesh issweet and juicy.

Elaiki A unique cheese of Kassos. In a clay or glass bowl, pieces ofmyzithra cheese are covered with milk butter. The bowl is sealed andplaced in a cool place for 4-5 months until it matures.

Koumila Cauldrons within a constructed base with a concave bottomused for cooking on an open-air fire. They are used at fairs for thepreparation of large quantities of boiled goat and pilaf.

Lahanopites Small crescent shaped pies made with fluffy dough andstuffed with herbs, rice, onions and tomatoes.

Bobaria Sheep entrails stuffed with liver and rice, slowly simmered invery salty water with a little butter, bay leaves and whole onions. Thesame stuffing is used for the preparation of boustia, which is a dish ofstuffed sheep bellies.

Moschopoungia Small sweet crescent shaped pies, which, similar tothose prepared on Karpathos, are stuffed with nuts (almonds or wal-nuts) and spices; they are baked in the oven, and when cold sprinkledwith caster sugar.

Mylla This is pork fat which is called glina on other islands. In the pastthey fried potatoes or eggs in it.

Derbijes Easter mageiritsa soup, cooked with entrails, rice and herbs.

Pasparas The stuffing of Easter lamb, which contains finely choppedliver, rice, raisins, pine nuts, and almonds and is scented with wine andcinnamon.

Sitaka Kind of soft, spreadable and slightly grainy cheese. Made from amixture of goat and sheep milk, it has a tart, acidic flavour. It is usuallyserved either mixed with spaghetti or spread on bread or rusks.

Garlic makarounes The traditional pasta of the island, served boiledmixed with sitaka and covered with saut?ed onions.

Black squid risotto The epitome of black risotto, made with freshsquid and its ink.164

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

í

ÊáñðÜèïò

ÁíôÝñôæéá ¸íôåñá ãåìéóôÜ ðïõ, áöïý ðëõèïýí êáëÜ, ðáñáãåìßæïíôáéìå ñýæé, êïììÜôéá êñÝáôïò êáé ðïëëÜ ìðá÷áñéêÜ, ôá ïðïßá Ý÷ïõí ðñþ-ôá ôóéãáñéóôåß óôï ôçãÜíé. ÌåôÜ ñÜâïíôáé êáé ôïðïèåôïýíôáé óå ìéá êá-ôóáñüëá ìå âñáóôü íåñü ãéá íá øçèïýí. Ãéá íá ãßíïõí ðéï ôñáãáíÜ,óôï ôÝëïò ôá ôçãáíßæïõí óå ëßãï ëÜäé.

ÂõæÜíôé Ðáó÷áëéíü Ýäåóìá. ÁñíÜêé Þ êáôóéêÜêé ãåìéóôü ìå ìõñùäéêÜ,øéëïêïììÝíá óõêùôÜêéá êáé ñýæé, óéãïøÞíåôáé ìÝóá óå óêåðáóôü ðÞëé-íï óêåýïò.

Æéìðßëéá ×ñéóôïõãåííéÜôéêï ãëõêü. ÌåôÜ ôïí ôñýãï ôùí áìðåëéþí ìéáðïóüôçôá óôáöõëéþí äåí êáôáíáëþíåôáé áìÝóùò êáé äåí ãßíåôáé êñáóß.Ìå áõôÜ öôéÜ÷íïõí ôéò óôáößäåò, ïé ïðïßåò áðïôåëïýí ôï êýñéï óõóôá-ôéêü ôçò ãÝìéóçò ôùí æéìðéëéþí. Ïé óôáößäåò áëÝèïíôáé êáé äéðëþíïíôáéìÝóá óå öýëëï áðü æýìç ðïõ öôéÜ÷íïõí åêåßíç ôç óôéãìÞ. Áðü ðÜíùðáóðáëßæïíôáé ìå óçóÜìé.

Êïõëïýñéá ìå óçóÜìé (Øéëïêïýëïõñá) ÔñáãáíÜ êïõëïýñéá ìå ëå-ðôü ó÷Þìá ðáóðáëéóìÝíá ìå Üöèïíï ìáõñïóÞóáìï. Ôá óõíáíôÜìåêáé óôç ãåéôïíéêÞ ÊÜóï.

Êñåììõäïêïýëïõñá ºóùò áðü ôá ðéï ôñáãáíÜ êáé íüóôéìá êïõëïý-ñéá, ìå Üöèïíá ìðá÷áñéêÜ êáé ðïëëÜ êñåììýäéá.

ÊõëéóôÜ ÊïììÜôéá ÷ïéñéíïý êñÝáôïò ðïõ âñÜæåé óôçí êáôóáñüëá ìá-æß ìå êïììÜôéá ÷ïéñéíïý ëßðïõò ìßëëáò. Ôï êñÝáò ôñþãåôáé óêÝôï, óáíìåæÝò, Þ íïóôéìßæåé äéÜöïñá öáãçôÜ ìå üóðñéá Þ ïìåëÝôåò Ôá êáëýôå-ñá êïììÜôéá ãßíïíôáé óõíÞèùò ôçãáíçôÜ Þ êïêêéíéóôÜ ôçí çìÝñá ôùí×ñéóôïõãÝííùí ìå óçóÜìé êáé øÞíïíôáé ôçí ðáñáìïíÞ ìáæß ìå ôá ×ñé-óôüøùìá.

Ìáêáñïýíåò ×åéñïðïßçôá æõìáñéêÜ ðïõ öôéÜ÷íïíôáé ìå áëåýñé êáéíåñü. Áöïý îåñáèïýí ëßãï, âñÜæïíôáé, êáßãïíôáé ìå âïýôõñï êáé óåñ-âßñïíôáé ìå ôóéêíéóìÝíï (êáâïõñíôéóìÝíï) êñåììýäé.

ÐáêëáâÜò Åßäïò ôçãáíçôïý êáé óéñïðéáóìÝíïõ ãëõêßóìáôïò ðïõ ðñï-óöåñüôáí óå áññáâþíåò, ãÜìïõò êáé ãéïñôÝò.


Karpathos

Anderjia Stuffed entrails, which have been washed thoroughly, stuffedwith rice, small pieces of meat and several spices; the stuffing has firstbeen saut?ed in a frying pan. These are then sewn up and placed intoa pot of boiling water to cook. In the end, they are fried to becomecrunchier.

Byzanti An Easter delicacy. Lamb or kid stuffed with spices, finelychopped liver and rice, slowly cooked in an earthenware pot.

Zimbilia Christmas sweet. After the harvest, a quantity of grapes is notimmediately consumed or made into wine. These grapes are used tomake raisins, which are the main ingredient of zimbilia. The raisins aremixed and folded into fyllo pastry made on the spot. They are sprin-kled with sesame.

Sesame biscuits (psilokouloura) Thin crunchy biscuits covered inplenty of black sesame seeds; also made on the neighbouring island ofKassos.

Onion biscuits Perhaps some of the crunchiest and tastiest biscuits,with lots of spices and plenty of onion.

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 orused to add flavour to various pulses dishes or omelettes. The bestpieces are usually fried or stewed in tomato sauce with sesame onChristmas Day, and they are cooked on Christmas Eve along with theChristopsomo [literally: 'Christ's bread'].

Makarounes Handmade pasta made with flour and water. After it hasdried out, it is boiled, 'burnt' in hot butter and served with roastedonions.

Paklavas Type of fried and syrupy sweet treat offered at engagements,weddings and celebrations.

Gastronomy Glossary

167166

äùäå

êÜíç

óá - êý

ìáôá

ãåý

óåù

íthe d


Ôïýñôåò Ôá ðáó÷áëéíÜ ãëõêÜ ôçò ÊÜóïõ ìïéÜæïõí ðïëý ìå ôá áíåâá-ôÜ êáëéôóïýíéá ôùí Êñçôéêþí. Ãåìßæïíôáé ìå ìåßãìá áëìõñÞò êáé ãëõêéÜòìõæÞèñáò êáé áñùìáôßæïíôáé ìå êáíÝëá.

Ñüäïò

ÁëéöáóêéÜ Ôï áãáðçìÝíï âüôáíï ôùí Ñïäéôþí, ôï ïðïßï ÷ñçóéìï-ðïéïýí åõñýôáôá ãéá íá áñôýóïõí êñåáôéêÜ Þ áñôïóêåõÜóìáôá.

ÁìÜñáããïé ¸ôóé ïíïìÜæïíôáé ïé ìáñãáñßôåò ôïõ Ìáãéïý ðïõ ôá âëá-óôÜñéá ôïõò ôñþãïíôáé âñáóôÜ ìå îßäé óõíïäåßá óêïñäáëéÜò. Ôï ßäéïëéôü öáãçôü óõíáíôÜìå êáé óôçí ÊÜóï, üðïõ ïé ìáñãáñßôåò ïíïìÜæï-íôáé áìÜñíôæïé.

ÊáñÜâïëïé ¸ôóé ïíïìÜæïíôáé ôá óáëéãêÜñéá óôçí Ñüäï ôá ïðïßá öôéÜ-÷íïíôáé óõíÞèùò êïêêéíéóôÜ ìå Üöèïíá êñåììýäéá êáé êýìéíï Þ ìåðëçãïýñé, üðùò êáé óôçí ÊñÞôç.

Ãëéóôñßäá ãéá÷íß Ìáæß ìå âëßôá ìáãåéñåýåôáé óå Ýíá ðïëý íüóôéìïóêïñäÜôï êáé áðëü ãéá÷íß êáôóáñüëáò.

ÌáíôéíÜäåò ¸íá åßäïò ìéêñïý îåñïôÞãáíïõ, ôï ïðïßï, áöïý ôçãáíé-óôåß, ôï ñß÷íïõíå óå äéáëõìÝíï ìÝëé ìå áíèüíåñï êáé ôï ðáóðáëßæïõíìå øéëïôñéììÝíá áìýãäáëá.

ÌåëÜèé Þ Ìáõñïýëé Þ ÌáõñïóÞóáìï Ôï ìáõñïóÞóáìï ðïõ ðñï-óôßèåôáé ðïëý óõ÷íÜ óå áñôïóêåõÜóìáôá ôïõ íçóéïý üðùò ôï åëéüøù-ìï êáé ôá åöôÜæõìá.

Ìïó÷ïðïýãêéá Ðïëý êïéíü ãëõêü óå üëá ôá ÄùäåêÜíçóá. Ïõóéáóôé-êÜ ðñüêåéôáé ãéá Ýíá åïñôáóôéêü ãëõêü óå ó÷Þìá ìéóïöÝããáñïõ ãåìé-óôü ìå Ýíá ìåßãìá áðü îçñïýò êáñðïýò, ðáîéìÜäé êáé ìðá÷áñéêÜ (êá-íÝëá, ãáñßöáëï), ðïõ ðñïóöÝñåôáé êõñßùò óå áññáâþíåò êáé ïíïìá-óôéêÝò ãéïñôÝò. ÕðÜñ÷ïõí äéÜöïñåò ðáñáëëáãÝò, óôç ãÝìéóç êõñßùò,ìå êáñýäéá, ìå áìýãäáëá êáé óçóÜìé.

Ïöéüò Ôá ëáìðñéÜôéêá øùìéÜ ðïõ åß÷áí ó÷Þìá öéäéïý-äñÜêïõ êáé ôáðñüóöåñáí óõíÞèùò óôá ðáéäéÜ.

ÐåëôÝò áðü Êáúóé ÊáÀóé óôç Ñüäï, üðùò êáé óôç ãåéôïíéêÞ Ôïõñêßá,ïíïìÜæåôáé ôï âåñßêïêï. Áðü ôç öëïýäá ôïõ Þ áðü ïëüêëçñï ôïöñïýôï öôéÜ÷íïõí Ýíá ößíï êéôñéíï-ðïñôïêáëß ðåëôÝ ðïõ óåñâßñïõíùò ãëõêü ôïõ êïõôáëéïý üðùò êáé ôï êõäþíé.

ÐåñéêáöôÝò ÖÝôåò øùìéïý øçìÝíåò óå öùôéÜ, êÜñâïõíï Þ ãêñéë. ÔéòâïõôÜíå óôï åëáéüëáäï Þ ôéò óõíäõÜæïõí ìå ôñéììÝíç öÝôá, áêüìá êáéìå æÜ÷áñç, üôáí ðñüêåéôáé íá óõíïäÝøïõí Ýíá æåóôü ñüöçìá öáóêü-ìçëïõ.

Tourtes Cassos' Easter sweets are very similar to the anevata (rising-dough) kalitsounia of Crete. They are stuffed with a mixture of sweetand savoury myzithra and scented with cinnamon.

Rhodes

Alefaskia (sage) The favourite herb of Rhodes, which is widely used tocondiment meat or baked goods.

Amaragi This is the name given to the daisies that bloom in May, thesprouts of which can be eaten boiled with vinegar and scordalia (garlicdip). The same frugal dish is served on Kassos, where the daisies arecalled amarji.

Karavoli This is the name given to snails on Rhodes; they are usuallycooked in red sauce with plenty of onions and cumin or with pligouri,as they do in Crete.

Glystrida (Common purslane) CASSEROLE Cooked with vlita(Amaranta greens) makes a very tasty and garlicky casserole.

Mandinades A type of small pancake, which, is fried and then placedinto honey diluted with rosewater and garnished with finely choppedalmonds.

Melathi or mavrouli or mavrosisamo The black sesame often addedto bread products of the island, such as olive bread and Ephtazyma(bread made with dough fermented with chick-peas).

Moschopoungia A very common sweet throughout the Dodecanese.It is a crescent-shaped desert served at festivals and other celebrationoccasions; it is stuffed with a mixture of dried fruit and nuts, rusks andspices such as cinnamon and clove; they are usually used as treats atengagements and name day celebrations. There are many variations,mainly regarding the stuffing, using walnuts, almonds and sesame.

Ofios Bread prepared for the celebration of Lambri (Easter), shaped inthe form of dragons or snakes, usually given to children.

Apricot puree Kaisi is the name given to apricots on Rhodes, bor-rowed from neighbouring Turkey. The skin of the fruit or the entire fruitis used for the preparation of a fine puree served as a preserve, similarto that made with quince.

Perikaftes Slices of bread roasted on fire, charcoal or a grill. They aredipped in olive oil or sprinkled with crumbled feta cheese, or evensugar, and served to accompany sage herbal tea.

Ðç÷ôÞ Ðñüêåéôáé ãéá Ýíá ìåßãìá áðü êïììÜôéá êñÝáò êáé ôï æùìü ðïõðñïÝñ÷åôáé áðü ôï âñÜóéìï ôçò êáèáñéóìÝíçò êáé "ðåñéêáìÝíçò" (ãéáíá êáïýí ïé ôñß÷åò) ÷ïéñïêåöáëÞò. ÌÝóá åêåß óõíõðÜñ÷ïõí áñìïíéêÜÜöèïíá ìðá÷áñéêÜ (äÜöíç, ðéðÝñé, êýìéíï) êáé öõóéêÜ ÷õìüò áðü ëå-ìüíéá êáé íåñÜíôæéá.

Ðéôáñïýäéá Þ ÑïâéèïêåöôÝäåò Ï ðïõñÝò áðü ôá âñáóìÝíá ñåâßèéááíáìåéãíýåôáé ìå Üöèïíï øéëïêïììÝíï äõüóìï, êñåììýäéá êáé ìéáíôïìÜôá, ãéá íá ìåôáôñáðåß ôåëéêÜ óå Ýíá åßäïò "øåõôïêåöôÝ", ðïõ ôç-ãáíßæåôáé óå êáõôü ëÜäé.

ÔáêÜêéá Ôçãáíçôüò ìðáêëáâÜò ðïõ êüâåôáé óå ìéêñÜ êïììÜôéá êáé óé-ñïðéÜæåôáé.

Óýìç

Áêïýìéá Èá ôïõò óõíáíôÞóåôå ó÷åäüí óå êÜèå ðáíçãýñé êáé ãÜìïðáíôïý óôç Óýìç: ðñüêåéôáé ãéá ôïõò ðáñáäïóéáêïýò ñõæïëïõêïõìÜ-äåò ôïõ íçóéïý.

ÌéóïêïöôÞ Ôï ðéï áðëü êáé ëéôü ãëõêü "áíÜãêçò" ðïõ öôéÜ÷íåôáé ìåôá öñáãêüóõêá, ôá ïðïßá âñßóêïíôáé äéÜóðáñôá óå êÜèå ãùíéÜ ôïõ íç-óéïý. ÏõóéáóôéêÜ ðñüêåéôáé ãéá ìéá õðÝñï÷ç ößíá êñÝìá.

ÎåñïôçãÜíéóç ¸íá åßäïò áðëÞò óÜëôóáò ðïõ ìðáßíåé åðÜíù áðü ôïõòíçóôßóéìïõò íôïëìÜäåò. ÖôéÜ÷íåôáé ìå øéëïêïììÝíï êñåììýäé êáé øß÷áøùìéïý ðïõ ñïäïêïêêéíßæïõí óå åëáéüëáäï. ÊáìéÜ öïñÜ ç ßäéá óÜëôóááëëÜ ÷ùñßò øùìß ìðáßíåé êáé ðÜíù áðü ôï ñåâéèüñõæï.

Ðéôáñßäéá Ðëáôéïß êåöôÝäåò áðü êéìÜ, ìå ðïëëÜ áñùìáôéêÜ (äõüóìï,êýìéíï, ñßãáíç) êáé áñêåôÜ êñåììýäéá. Ôçãáíßæïíôáé óå Üöèïíï åëáéü-ëáäï.

ÐïõãêéÜ ÃëõêÜêéá óå ó÷Þìá ìéóïöÝããáñïõ (üìïéá ìå ôçò ÊÜóïõ, ôçòÑüäïõ, êáé ôçò ÊáñðÜèïõ) ðïõ ãåìßæïíôáé ìå îçñïýò êáñðïýò êïðá-íéóìÝíï ðáîéìÜäé, óçóÜìé, ìðá÷áñéêÜ êáé ôõëßãïíôáé ìå æÜ÷áñç Ü÷íç.

Ôïýñôåò Ðáó÷áëéíÝò êõñßùò ôõñüðéôåò ìå ôçí áöñÜôç (áíåâáôÞ) øù-ìÝíéá æýìç êáé ôç ãÝìéóç áðü êßôñéíï íôüðéï ôõñß, áõãü êáé öñÝóêïäõüóìï.

×áëïõâÜò ×áëâÜò ëáäåñüò ìå óéìéãäÜëé Þ áëåýñé.

Pichti This is a mixture of small pieces of meat and the broth from aboiled and seared (to burn the hair) hogshead. It harmoniously blendsa variety of spices such as bay leaves, pepper, cumin and the juice oflemons and Seville oranges.

Pitaroudia or fried chick-pea balls Blended boiled chick peas aremixed with plenty of finely chopped mint, onions and tomato; they areshaped into balls and fried in very hot oil.

Takakia Fried baklava cut into small pieces and covered in syrup.

Symi

Akoumia Served at every festival or wedding throughout Symi: theyare the island's traditional sweet rice dumplings.

Misokofti The simplest and most frugal sweet in times of need; it ismade with frangosyka (prickly pears), which are to be found all over theisland. It is essentially a wonderful fine cream.

Xeroteganise A type of simple sauce poured over tasty dolmades. Itis made with finely chopped onion and bread crumbs which are friedin olive oil until golden brown. Sometimes the same sauce, without thebread, is poured over chickpea risotto.

Pitaridia Flat meatballs made out of mincemeat, with many spices suchas mint, cumin, oregano and several onions. Fried in plenty of olive oil.

Poungia [literally: 'purses'] Crescent shaped sweets, which are simi-lar to those of Kassos, Rhodes and Karpathos, are stuffed with driedfruit and nuts, ground rusks, sesame, spices, and wrapped in castersugar.

Tourtes Mainly Easter cheese pies made with fluffy bread dough andstuffed with the local yellow cheese, egg and mint.

Halouvas Oily halva, made with semolina or flour.

[Translator's note: Literally, it means 'half cut' and refers to the deep earthen-ware pot with a lid used for the sweet preparation].

169

northeastern aegean - w

aves of flavour

Ï ôüðïò

Ôá íçóéÜ ôùí åëáéþíùí êáé ôùí áìðåëþíùí, ôçò ðëïõóéïðÜñï÷çò êáé ðïéêéëüìïñöçò öýóçò, ôïõ áðïëéèùìÝíïõ äÜóïõò êáé ôùí èåñìþí ðçãþí, ôïõ ìá-

êñáßùíïõ ðïëéôéóìïý, ôçò ðáñÜäïóçò ôïõ ïýæïõ êáé ôïõ êñáóéïý, ôùí ãáóôñéìáñãéêþí áðïëáýóåùí, ç ËÞìíïò êáé ç ËÝóâïò, âñßóêïíôáé óôï Áíáôïëéêü Áéãáß-

ï êáé ìáæß ìå ôïí ¢ãéï ÅõóôñÜôéï áðïôåëïýí ôï íïìü ËÝóâïõ.

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,

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 ðï-

ëéôéóìü ôùí äýï íçóéþí.

Ïé äéÜöïñïé êáôáêôçôÝò åéóÞãáãáí íÝá ðñüôõðá, íÝåò êáëëéÝñãåéåò êáé ôå÷íéêÝò. Óôá ôåëåõôáßá ÷ñüíéá ôçò Ôïõñêïêñáôßáò åéóÞ÷èç ç êáëëéÝñãåéá ôçò êåñá-

óéÜò1 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 ìðá-

ñüê, 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

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 ãåííÞ-

óïõí 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.

Âïñåéïáíáôïëéêü Áéãáßï

1 ÅéêÜæåôáé üôé åéóÞ÷èç áðü ôï Ëõóßìá÷ï (Ýíáí áðü ôïõò äéáäü÷ïõò ôïõ Ì. ÁëåîÜíäñïõ) áðü ôç ÌéêñÜ Áóßá óôç Ìáêåäïíßá. 2 ÌïéÜæåé ìå ñõæüãáëï áëëÜ ãßíåôáé ìå ðëéãïýñé êáé ü÷é ìå ñýæé.

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.

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-

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 culti-

vation of cherry trees1 was introduced, replacing many fig trees, as silk did not have the absorption expected. The cultivation of citrus fruit was intro-

duced 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-

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, culmi-

nating 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, veg-

etables cooked in olive oil with sautèed 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.

Northeastern Aegean

1 It was allegedly introduced by Lysimachos (one of the successors of Alexander the Great) from Asia Minor to Macedonia. 2 It looks like rice pudding but it is prepared with bulgur wheat instead of rice.

171


aves of flavour

173


aves of flavour

172

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

Ç ïéêïíïìéêÞ áíÜðôõîç ôùí íçóéþí, üðùò êáé ïé ðáñáãùãéêÝòäñáóôçñéüôçôåò ôùí êáôïßêùí, åßíáé óõíÜñôçóç ôùí åäáöïëïãéêþíêáé êëéìáôïëïãéêþí óõíèçêþí, ðïõ ìå ôç óåéñÜ ôïõò åðçñåÜæïõí ôçíôïðéêÞ êïõæßíá êáé ôéò äéáôñïöéêÝò óõíÞèåéåò ìÝóá áðü ôéò ðñþôåò ý-ëåò ðïõ äßíåé ç ãç.

Ôï ãåùöõóéêü áíÜãëõöï ôçò ËÝóâïõ äéáìïñöþíåôáé áðü ìé-êñïýò ïñåéíïýò üãêïõò ðïõ åíáëëÜóóïíôáé ìå ðåäéíÝò åêôÜóåéò åíþôï ìÜôé ôïõ åðéóêÝðôç ìáãíçôßæåôáé áðü ôá ðïëõÜñéèìá åëáéüäåíôñáðïõ áóçìßæïõí êÜôù áðü ôï Üðëåôï öùò ôïõ Þëéïõ. Ç åëéÜ, ÷áñáêôç-ñéóôéêÞ êáëëéÝñãåéá ôçò ËÝóâïõ ðïõ èñÝöåé åäþ êáé áéþíåò ôïí ðëç-èõóìü ôçò, åõäïêéìåß óå ïñåéíÝò êáé çìéïñåéíÝò ðåñéï÷Ýò ôïõ íçóéïýìå îåñéêÜ êáé öôù÷Ü óå ïõóßåò åäÜöç. Ç áöèïíßá óå åëáéüëáäï åß-íáé êáé ç áéôßá ôçò áãÜðçò ôùí êáôïßêùí ãéá ôá ëáäåñÜ öáãçôÜ.

¢ëëåò êáëëéÝñãåéåò ðïõ áíáðôýóóïíôáé åßíáé ïé äåíäñþäåéò, ü-ðùò ïé êåñáóéÝò, ïé êáóôáíéÝò, ïé óõêéÝò, ïé áìõãäáëéÝò ê.Ü. Ãéá ôçí ü-óï ôï äõíáôü ìáêñýôåñç êáôáíÜëùóç ôùí êáñðþí åöáñìüóôçêáíðïëëÝò ìÝèïäïé äéáôÞñçóçò. Ùò áóöáëÝóôåñç êáé áðëïýóôåñç ìÝ-èïäïò áíáäåß÷ôçêå ï âñáóìüò êáé ç ìåôÝðåéôá óõíôÞñçóç óå êÜ-ðïéáò ìïñöÞò óéñüðé. ¸ôóé ðñïÝêõøáí ôá ãëõêÜ ôïõ êïõôáëéïý, ðïõìå ôç ÷ñÞóç äéáöüñùí ìðá÷áñéêþí êáé áñùìÜôùí, üðùò ôçò ÷éþôé-êçò ìáóôß÷áò, áðïêôïýí ìïíáäéêÞ ãåýóç. Ïé êáñðïß áõôþí ôùí äÝ-íôñùí ÷ñçóéìïðïéïýíôáé ãéá ôçí ðáñáóêåõÞ ìáñìåëÜäáò, áìõãäáëù-ôþí ãëõêþí áëëÜ êáé ëéêÝñ.

Ïé ðïëëïß êáé äéáöïñåôéêïß ôýðïé âëÜóôçóçò áëëÜ êáé ôá äÜóçóôç ËÝóâï åðÝôñåøáí ôçí áíÜðôõîç ôçò ìåëéóóïêïìßáò êáé ôçí ðá-ñáãùãÞ ìåëéïý áðáñÜìéëëçò èñåðôéêÞò áîßáò êáé ãåýóçò.

ÁëëÜ ïé êáëëéÝñãåéåò ðïõ áðü ôá âÜèç ôùí áéþíùí óôçñßæïõí ôçäéáôñïöÞ ôùí ëáþí, éäéáßôåñá óå ðåñéüäïõò äýóêïëåò ìå öôþ÷éá êáéáíÝ÷åéá, åßíáé ôá óéôçñÜ (êñéèÜñé, óéôÜñé, êáëáìðüêé). Áðü ôï áëåýñéðáñáóêåõÜæåôáé ôï ðëéãïýñé, ôá öëïìÜñéá, ïé âáëÜíåò, ôá üóðñéá. ÏéíïéêïêõñÝò óõíäõÜæïíôáò äéÜöïñá õëéêÜ äçìéïõñãïýí íüóôéìá êáéìå ìåãÜëç ðïéêéëßá öáãçôÜ. Ôá ñåâßèéá ãßíïíôáé êåöôÝäåò, ñåâéèïóïõ-ôæïõêÜêéá, ñåâéèïðßëáöï, ôá êïõêéÜ öÜâá Þ öõôéëÜêéá, äçëáäÞ ôçãá-íçôÜ óåñâéñéóìÝíá ìå óêïñäáëéÜ ìå êáñýäéá Þ áìýãäáëá, åíþ äéÜ-öïñïé Üëëïé ìå öáíôáóßá ãáóôñïíïìéêïß óõíäõáóìïß åíåñãïðïéïýíüëåò ôéò áéóèÞóåéò. Áðü ôá óéôçñÜ ðñïêýðôåé ôï áëåýñé ðïõ ÷ñçóé-ìïðïéåßôáé ãéá ôç äçìéïõñãßá ôïõ øùìéïý áëëÜ êáé Üëëùí ðñïúüíôùíüðùò ôá æõìáñéêÜ, ôùí ïðïßùí ç öýëáîç óôï êåëÜñé áðïôåëïýóå á-íÝêáèåí áíáãêáéüôçôá ãéá êÜèå äýóêïëç þñá, åíþ Þôáí êáé åßíáé åý-êïëç ëýóç (öèçíü êáé ãåõóôéêü öáãçôü) ãéá ôéò ðïëõìåëåßò ïéêïãÝ-íåéåò. ÎáêïõóôÜ åßíáé ôá öëïìÜñéá ôçò ËÞìíïõ, ðïõ, ìáãåéñåìÝíá ìåìåëéôæÜíåò, áðïôåëïýí ôï ðáñÜîåíï ôïðéêü öáãçôü øåõôïðÝôåéíï.


The economic development of the islands, as well as the pro-ductive activities of their inhabitants are closely related to the soiland climate conditions, which, in turn, influenced local cuisine andeating habits according to the ingredients locally produced.

The geomorphology of Lesbos is characterized by low high-lands that alternate with lowlands; visitors are attracted by thenumerous olive trees that shine under the sunlight. The olive tree,a typical sight on Lesbos, has nourished its inhabitants for cen-turies; it thrives in mountainous and sub-mountainous parts of theisland, the soil of which is rather poor in nutrients. The abundanceof olive oil is the reason why its inhabitants love dishes cooked inolive oil.

There are also fruit trees, such as cherry, walnut, fig, almondtrees, etc. Many methods of preservation are applied, so that thefruit can be consumed over longer periods. Boiling and thenpreservation in some kind of syrup was selected as the safest andsimplest method. This is how sweet preserves emerged, with theuse of various spices and flavours, such as that of mastic fromChios, add a unique flavour. Various fruit is used to make jam,marzipan sweets or liqueurs.

The versatility of vegetation and the forests on Lesbos havehelped the development of apiculture and the honey produced isunrivalled in nutritional value and taste.

However, the staples that have sustained local populationsthrough times of hardship and poverty are cereals (barley, wheat,corn). Bulgur wheat, flomari and valanes home-made pasta aremade of wheat. Housewives combine various ingredients, creatinga variety of tasty dishes. Chick peas are used to make fried balls,soutzoukakia (spicy balls), chickpeas with rice, broad beans areturned into fava (dip served with oil) or fytilakia, i.e. fried beansserved with almond or chestnut garlic sauce, while other imaginaryculinary combinations stimulate all human senses. Flour fromwheat is used in bread-making and other products, such as home-made pasta; they have always been kept in the pantry for a diffi-cult time, while offering easy solutions (cheap and tasty dishes) forbig families. Flomaria home-made pasta from Lemnos are alsofamous; they are cooked with aubergines to produce an unusuallocal dish called pseftopetino.

The temperate climate favours the growing of herbs, andespecially of anise that thrives on Lesbos and plays a leading rolein the flavour and aroma of ouzo, a product that has made theisland particularly famous. During a visit to the island, one cannotbut buy this transparent drink that tickles the palate and perfectlycomplements fish and other mezedes (appetizers).

Local conditions and customs

Ôï åýêñáôï êëßìá åõíïåß ôçí áíÜðôõîç áñùìáôéêþí öõôþí êáé é-äéáßôåñá ôïõ ãëõêÜíéóïõ, ðïõ áöèïíåß óôç ËÝóâï êáé ðáßæåé ðñùôá-ãùíéóôéêü ñüëï óôï Üñùìá êáé ôç ãåýóç ôïõ ïýæïõ, Ýíá ðñïúüí ðïõÝ÷åé ðñïóäþóåé éäéáßôåñç öÞìç óôï íçóß. Óôá "ðñÝðåé" ôçò åðßóêåøçòóôï íçóß åíôÜóóåôáé êáé ç áãïñÜ ôïõ ëåõêïý áõôïý ðïôïý ðïõ ãáñ-ãáëßæåé ôïí ïõñáíßóêï êáé óõíïäåýåé ôÝëåéá ôïõò øáñïìåæÝäåò êáé ü-÷é ìüíï. Ôá çöáéóôåéïãåíÞ åäÜöç, óå óõíÜñôçóç ìå ôéò êëéìáôïëïãéêÝò óõí-èÞêåò, äçëáäÞ ôá èåñìÜ êáé îçñÜ êáëïêáßñéá êáé ôéò ëéãïóôÝò âñï÷ï-ðôþóåéò, âïçèïýí óôçí áíÜðôõîç ôçò áìðåëïêáëëéÝñãåéáò êáé óôï íáäþóïõí óôá óôáöýëéá õøçëïýò âáèìïýò þóôå íá ðáñá÷èåß êñáóßãåõóôéêü, öñïõôþäåò ìå îå÷ùñéóôÜ áñþìáôá. Ôá êñáóéÜ ôçò ËÝóâïõêáé ôçò ËÞìíïõ Þôáí ðåñéæÞôçôá áðü ôçí áñ÷áéüôçôá, ìå ôïõò Á-÷áéïýò íá ðñïìçèåýïíôáé ôï êñáóß áðü ôç Ëçìíáßá ãç, åíþ ôï êñá-óß ôçò ÌÞèõìíáò åèåùñåßôï ôï íÝêôáñ ôùí Ïëýìðéùí Èåþí.

Åðßóçò ç Üöèïíç öõóéêÞ ÷ëùñßäá êáé ïé åäáöïêëéìáôïëïãéêÝòóõíèÞêåò åõíüçóáí ôçí áíÜðôõîç ôçò êôçíïôñïößáò. Ïé ôïðéêÝò ñÜ-ôóåò áéãïðñïâÜôùí êáé ç óõóóùñåõìÝíç åìðåéñßá áéþíùí êÜíïõí ôáôõñïêïìéêÜ ðñïúüíôá ôùí íçóéþí îå÷ùñéóôÜ, êáèþò ÷ñçóéìïðïéïý-íôáé ãéá ôçí ðáñáóêåõÞ ðïëëþí öáãçôþí üðùò ïé ôõñüðéôåò, ç ãÝìé-óç ãéá ôï ðáó÷áëéíü áñíß êáé ï ôñá÷áíÜò ðïõ öôéÜ÷íåôáé ìå ÜöèïíïãÜëá.

ÄåäïìÝíïõ üôé ôá ôñßá íçóéÜ åßíáé ðÜíù óôï äñüìï ðïõ áêïëïõ-èïýí ôá ìåôáíáóôåõôéêÜ øÜñéá ôçò Ìáýñçò ÈÜëáóóáò, óôá íåñÜôïõò ãßíåôáé ç ìåãáëýôåñç óå Ýêôáóç áëéåßá óôç ÷þñá ìáò. ¸íá áðüôá ÷áñáêôçñéóôéêÜ ðñïúüíôá åßíáé ôá áëßðáóôá, ðïõ ç ìïíáäéêÞ ôïõòãåýóç ïöåßëåôáé óôçí ðïéüôçôá ôùí øáñéþí ëüãù ôùí êëéìáôïëïãéêþíóõíèçêþí êáé ôïõ ðëáãêôüí ðïõ õðÜñ÷åé óôçí ðåñéï÷Þ, êõñßùò óôïõòêüëðïõò ôçò ÃÝñáò êáé ôçò ÊáëëïíÞò, ðïõ öçìßæïíôáé ãéá ôç óáñäÝ-ëá ôïõò. Ç áíÜãêç ãéá äéáôÞñçóç ôçò ôñïöÞò ôï ÷åéìþíá, ðïõ ïé êáé-ñéêÝò 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 êïéíù-íéêþí åêäçëþóåùí åßíáé ç áðüäåéîç üôé ç êïõæßíá êáé ç äéáôñïöÞ äåíåßíáé Ýíá ìïíïóÞìáíôï öáéíüìåíï, áëëÜ ðåñéëáìâÜíåé óôïé÷åßá ðïëé-ôéóìïý êáé êáèïñßæåôáé áðü èñçóêåõôéêÝò, öéëïóïöéêÝò, óõìâïëéêÝòêáé ãåíéêüôåñá ðïëéôéóìéêÝò áíôéëÞøåéò ðïõ ìåôáöÝñïíôáé áðü ãåíéÜóå ãåíéÜ áðü ôï âÜèïò ôùí áéþíùí.

Äåí èá ðñÝðåé íá ðáñáëåßøïõìå ôçí éäéáßôåñá Ýíôïíç ðáñïõóßáôùí Ãõíáéêåßùí Óõíåôáéñéóìþí ôùí íçóéþí, ðåñßðïõ 15, ðáëáéþí êáéíÝùí, ðïõ Ý÷ïõí óçìáíôéêüôáôç ðáñïõóßá êáé ìå ôç äñáóôçñéüôçôÜôïõò ü÷é ìüíï áðïôåëïýí ðïëýôéìç åðáããåëìáôéêÞ äéÝîïäï ãéá ôéò ãõ-íáßêåò, áëëÜ åðéðëÝïí åíéó÷ýïõí ôçí ôáõôüôçôá ôùí íçóéþí, äéáôç-ñïýí ôçí ðáñÜäïóç êáé áðïôåëïýí ôçí êáëýôåñç ðñïâïëÞ ôçò ãåõ-óôéêÞò éäéáéôåñüôçôáò êáé ôùí ôïðéêþí ðñïúüíôùí ôùí íçóéþí ôïõ âï-ñåéïáíáôïëéêïý Áéãáßïõ. Áò ìçí îå÷íÜìå üôé áðü ôçí ÐÝôñá îåêßíç-óå ü ðñþôïò Ãõíáéêåßïò óõíåôáéñéóìüò óôçí ÅëëÜäá ôç äåêáåôßá ôïõ'70.

Volcanic soil combined with the local climate, namely warmand dry summers and scarce rainfall, is ideal for viniculture andprovides grapes that produce tasty, fruity wines with special aro-mas and high alcoholic content. Lesbos and Lemnos wines were ingreat demand in antiquity: Achaeans bought wine from Lemnos,while Mythimna wine was considered to be the nectar of OlympicGods.

The abundance of natural flora and soil and climate conditionsfavoured the development of stock raising. Local breeds of sheepand goats and the experience accumulated over the centuriesmake dairy produce from these islands truly special; such produceis used to prepare many dishes, such as cheese pies, filling for theEaster lamb and soup with trahana, pasta made at home withplenty of milk. Given the fact that the three islands are along the migration routeof fish of the Black Sea, most fishing activities in the country takeplace in their water. One of the typical local products is fish pre-served in salt, the unique taste of which is attributed to the quali-ty of fish due to the climate conditions and the regional plankton,especially that of the Gulfs of Geras and Kalloni, which are famousfor their sardines. The need to preserve food for winter, whenweather conditions are difficult, led to preserving fish in salt, whichwas particularly favoured due to the existence of salt-pans onLesbos.

These practices, as well as numerous festivals and social eventsprove that cuisine and nutrition are not isolated phenomena, butinfluenced by civilization and determined by religious, philosophi-cal, symbolic and cultural features that have been handed downfrom generation to generation over many centuries.

We should not omit to mention the particularly active pres-ence of Women’s Cooperatives on the islands; their presence isvery important and with their activities they provide valuableemployment for women; furthermore, these cooperativesstrengthen the identity of the island, preserve tradition and pro-mote, in the best possible way, the unique local flavours and prod-ucts of the islands of the Northeastern Aegean. Let’s not forgetthat the first Women’s cooperative was established in Petra asearly as the 70’s.

175


aves of flavour

174

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

ËÝóâïò

Ôï íçóß ôçò ËÝóâïõ, óå üñïõò ãáóôñïíïìéêïýò, ôáõôßæåôáé ìå

ôá èáëáóóéíÜ, ìå ðéï ÷áñáêôçñéóôéêü áðü üëá ôç óáñäÝëá, êõñßùò

üìùò ìå ôï ïýæï êáé ôïõò ìåæÝäåò ôïõ. Ç éóôïñßá ôïõ ïýæïõ óôïí

íçóß áõôü áñ÷ßæåé áðü ôá ìÝóá ôïõ 19ïõ áéþíá, êáèþò ôüôå óôï Ðëù-

ìÜñé îåêßíçóå ç äéáäéêáóßá ôçò ðñþôçò áðüóôáîçò. Ç ðáñÜäïóç

óõíå÷ßæåôáé Ýùò ôéò ìÝñåò ìáò ìå ðïëëÝò ðïôïðïéßåò ðïõ êïõâáëïýí

ðßóù ôïõò ìéá ìáêñÜ ðïñåßá, ðáñÜäïóç êáé ãíþóç, áðü åðôÜ äéá-

öïñåôéêÜ áñùìáôéêÜ öõôÜ ðïõ äéáöïñïðïéïýí ôçí áðüóôáîç ôïõ

ìõôéëçíéïý ïýæïõ êáèéóôþíôáò ôï íçóß ðáôñßäá ôïõ öçìéóìÝíïõ ðï-

ôïý. Êáèïñéóôéêü ñüëï óôçí ðáñáóêåõÞ ôïõ ðáßæåé ôï ãëõêÜíéóï

(Pimpinela anisum), Ýíá ìéêñü ìïíïåôÝò öõôü ðïõ åõäïêéìåß óôï íç-

óß êáé áðïôåëåß ôçí ðñþôç ýëç ôïõ ïýæïõ.

Åðéèåôéêü êáé äõíáôü ôï ðïôü, óå óõíäõáóìü ìå ôïõò ãåìÜôïõò

ðéêÜíôéêç Ýíôáóç ìåæÝäåò üðùò ç óáñäÝëá êáé ç ëáêÝñäá "øçìÝíåò"

óôï áëÜôé, ôï îåñïøçìÝíï ÷ôáðïäÜêé, ìéá èñïýìðá åëéÜ, ìéá þñéìç

ãëõêéÜ íôïìÜôá ìå åðéêÜëõøç áðü ÷ïíôñü áëÜôé, ç ðéêÜíôéêç ôõñï-

êáõôåñÞ, ôá ôçãáíçôÜ êïëïêõèïëïýëïõäá ãåìéóìÝíá ìå ôõñß, ï ãÜ-

âñïò ìáñéíÜôïò, ïé ìéêñÝò ìåëéôæÜíåò ôïõñóß, ïé ãáâñïêåöôÝäåò, ïé

ìõäïêåöôÝäåò, ïé ðáôáôïêåöôÝäåò êáé ôï ëáäïôýñé áðïôåëïýí ìåñé-

êÜ áðü ôá "ðñÝðåé" ôçò åðßóêåøçò óôï íçóß.

ÓáñäÝëåò ÊáëëïíÞò

Ôï ðéï ÷áñáêôçñéóôéêü øÜñé ôïõ ëåóâéáêïý ôñáðåæéïý, êáé áðá-

ñáßôçôïò ìåæÝò ôïõ ïýæïõ, åßíáé ïé óáñäÝëåò ôçò ÊáëëïíÞò. Ðñüêåé-

ôáé ãéá Ýíá äéáöïñåôéêü åßäïò ìå êïíôýôåñï óþìá áðü ôéò êïéíÝò

óáñäÝëåò êáé ðéï íüóôéìç óÜñêá.

Óôï íçóß óõíçèßæïõí íá ôéò 'øÞíïõí' óôï áëÜôé ãéá ìåñéêÝò þñåò. ¸-

ôóé, åëáöñþò áëßðáóôåò, ìðïñåß êáíåßò íá ôéò áðïëáýóåé óå üëá ôá

ìÝñç ôïõ íçóéïý, üðùò óôá öçìéóìÝíá ïõæåñß óôéò "ÓêÜëåò" ôïõ íç-

óéïý, äçëáäÞ óôá åðßíåéá ôùí ðáñáäïóéáêþí ÷ùñéþí äßðëá óôç èÜ-

ëáóóá, êáé ðïëëÝò öïñÝò áðü øÜñåìá ôùí ßäéùí ôùí éäéïêôçôþí ôùí

ïõæåñß.

ÂïñåéïáíáôïëéêüÁéãáßï… ðáñáäïóéáêÜ

Lesbos

In culinary terms, the island of Lesbos is synonymous with sea food,

the most typical of which is sardines, but, particularly, served with ouzo

and mezedes (titbits). The history of ouzo on this island starts in the

middle of the 19th century, when the first distillation took place in

Plomari. Tradition continues up to our days, when many distilleries with

a long-standing history, tradition and knowledge, produce ouzo using

seven different aromatic plants, thus differentiating the distillation of

Mutilini ouzo from that of the rest of the country and making the island

the homeland of the famous aperitif. A decisive role in ouzo produc-

tion is played by anise (Pimpinela anisum), a small annual plant that

flourishes on the island and constitutes the main ingredient for ouzo.

The drink is aggressive and strong and usually accompanies savoury

mezedes, such as sardines and salted tuna fish 'cooked' in brine, well-

grilled octopus, throumbes (olives flavoured with savoury), a ripe, sweet

tomato sprinkled with coarse salt, spicy tirosalata (cheese and hot green

pepper dip), fried courgette flowers stuffed with cheese, marinated

anchovies, small pickled aubergines, fried anchovy balls, fried mussel

balls, fried potato balls and ladotyri (oil cheese) are some of the "must"

dishes to sample during a visit to the island.

Kalloni sardines

The most typical fish of Lesbos cuisine and an indispensable accom-

paniment for ouzo is Kalloni sardines. It is a different species of sardines

with a shorter body and tastier flesh.

It is common on the island to "cook" sardines in salt for a few hours.

Slightly salted like this are enjoyed everywhere on the island, as, for

example, in the renowned ouzo tavernas of island beach resorts, in the

harbours of traditional seaside villages; often they were caught by the

taverna owner himself.

Dodecanese... traditionally

Ôá èáëáóóéíÜ…. êáé ôá øÜñéá

ÕðÝñï÷á ìåãÜëá üóôñáêá âãÜæïõí ïé äýï öçìéóìÝíïé êüëðïé

ôçò ËÝóâïõ, ï ìéêñüôåñïò êüëðïò ôçò ÃÝñáò êáé ï ìåãáëýôåñïò ôçò

ÊáëëïíÞò: ÷ôÝíéá, ãõáëéóôåñÝò, ìýäéá, êõäþíéá, ðßíåò, öñïýôá ôçò õ-

ðÝñï÷çò èÜëáóóáò ôïõ íçóéïý.

ÌïíáäéêÞò íïóôéìéÜò êáé ðñùôïôõðßáò ôá ãåìéóôÜ ìå ôá åíôüóèéÜ

ôïõò ìåãÜëá ìðáñìðïýíéá, ðïõ ó÷åäüí óå üëï ôï íçóß øÞíïíôáé

óôç ó÷Üñá.

Ëáäïôýñé

Åßíáé Ýíá óêëçñü êõëéíäñéêü ôõñß ðïõ ðáñÜãåôáé áðü ìßîç ðñü-

âåéïõ êáé ãßäéíïõ ãÜëáêôïò. ¸÷åé ðéðåñÜôç ãåõóôéêÞ Ýíôáóç, åéäéêÜ ü-

ôáí åßíáé "äáìáóìÝíï", äçëáäÞ üôáí Ý÷åé ðåñÜóåé ìéá ðåñßïäï óôç

ãõÜëá ìÝóá óå íôüðéï ëÜäé.

Åßíáé ðñïúüí Ð.Ï.Ð (Ðñïúüí Ïíïìáóßáò ÐñïÝëåõóçò). Åðßóçò

Ð.Ï.Ð ðñïúüí åßíáé ôï Þðéï óå ãåýóç êáóÝñé ÌõôéëÞíçò áðü ðñü-

âåéï ãÜëá.

×Ü÷ëåò - ôñá÷áíÜò

Ç ðáñáãùãÞ ôïõ ôñá÷áíÜ ãßíåôáé áðïêëåéóôéêÜ ìå öñÝóêï ãÜëá

êáé óðáóìÝíï óéôÜñé. Ôï ìßãìá âñÜæåôáé óå ìåãÜëá êáæÜíéá ìÝ÷ñé íá

÷õëþóåé êáé íá ðÞîåé. Áöïý êñõþóåé, ãßíåôáé ôï ðëÜóéìï ôçò ÷Ü÷ëáò,

ðïõ ìïéÜæåé ìå ìéêñÜ êïõðÜêéá, Þ ôïõ ôñéöôïý, ðïõ óôåãíþíåé óå ìÝ-

ñïò ìå êáôÜëëçëï áåñéóìü, ü÷é áðáñáßôçôá óôïí Þëéï. Ïé ÷Ü÷ëåò

ôñþãïíôáé øçìÝíåò óôç öùôéÜ, ãåìéóôÝò Þ ìÝóá óå óïýðá.

Åëáéüëáäï

Áóýãêñéôï óå ãåýóç, Üñùìá êáé ìå ôéò êáëýôåñåò äéáôñïöéêÝò é-

äéüôçôåò, ôï åëáéüëáäï ôçò ÌõôéëÞíçò åßíáé Ýíá áëçèéíü äþñï ôçò

ëåóâéáêÞò öýóçò, ôïõ åõëïãçìÝíïõ äÝíôñïõ ôçò åëéÜò, óå Ýíáí å-

ëáéþíá ðïõ åßíáé áðü ôïõò ìåãáëýôåñïõò êáé ðõêíüôåñïõò óôçí Åë-

ëÜäá.

Ïé ðåñéï÷Ýò óôéò ïðïßåò êáëëéåñãåßôáé ç åëéÜ åßíáé ïñåéíÝò Þ ç-

ìéïñåéíÝò ìå îåñéêÜ, öôù÷Ü óå ïõóßåò åäÜöç. ÁõôÞ ç éäéïìïñößá ôçò

êáëëéÝñãåéáò óå ó÷Ýóç ìå ôçí ðïéêéëßá åßíáé ðïõ ðñïóäßäåé óôï ëå-

óâéáêü åëáéüëáäï ôçí õðåñï÷Þ óå ãåýóç êáé ôïí åìðëïõôéóìü óå á-

ñùìáôéêÝò ýëåò. Ôï ÷ñõóáöÝíéï ÷ñþìá ôïý Ýäùóå êáé åðß ôïõñêï-

êñáôßáò ôï ðñïóùíýìéï "ôï ÷ñõóü íçóß".

Sea food and fish

The two renowned gulfs of Lesbos, the smaller Gulf of Gera and

the larger Gulf of Kalloni, produce lovely big shellfish: sea scallops, clams,

mussels, cockles, pen shells, fruit from the wonderful sea of the island.

A unique and mouth-watering dish is big red mullets with their entrails,

that are barbequed almost everywhere on the island.

Ladotyri (oil cheese)

It is a hard cylindrical cheese produced from a mix of sheep and

goat milk. It has a peppery flavour, especially when it is "tamed", i.e.

when it has spent a period of time in a glass bowl kept in local olive oil.

It is a PDO (protected designation of origin) product. Another PDO

product is Lesbos kasseri: a mild-flavoured cheese made with sheep

milk.

Hachles - Trahanas (home made pasta)

Trahanas is made exclusively from fresh milk and cracked wheat.

The mixture is boiled in big cauldrons. After cooling down, hachles

(pasta nuggets) are shaped, that look like small balls; they might also be

grated into a smaller pellet-like shape, which is dried in a draughty place

as well as in the sun. Hachles are eaten toasted over an open fire,

stuffed, or in a soup.

Olive oil

It is incomparable in flavour and aroma and has the best nutrition-

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

Greece.

Olive trees are grown on mountainous or sub-mountainous regions

with dry soil, poor in nutrients. This is what gives local olive oil its

supremacy of taste and rich aromatic constituents. During the Ottoman

occupation, its golden colour gave Lesbos the nickname "the golden

island".

177176

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí n

ortheastern aegean - waves of flavour

Êñáóß

Ï ëÝóâéïò ïßíïò Þôáí ï áêñéâüôåñïò ïßíïò óôéò áãïñÝò ôçò áñ-

÷áßáò ÁèÞíáò, ôçò Ñþìçò êáé ôçò âõæáíôéíÞò Êùíóôáíôéíïýðïëçò êáé

ôï ìüíï êñáóß óôá ÷áñÝìéá ôùí Ôïýñêùí óïõëôÜíùí. Äõóôõ÷þò, ôï

áñ÷áßï ëåóâéáêü êñáóïóôÜöõëï, ðïõ ðáñÞãå ôï åîáßñåôï áõôü

êñáóß, êáôáóôñÜöçêå ó÷åäüí ïëïó÷åñþò áðü ôç öõëëïîÞñá êáôÜ

ôá ìÝóá ôïõ 20ïý áéþíá.

Ôçí ôåëåõôáßá äåêáåôßá, êáé ìåôÜ áðü ìåãÜëç ðñïóðÜèåéá ïé ËÝ-

óâéïé ïéíïðáñáãùãïß, êáôÜöåñáí íá ðáñÜãïõí ôïí ìïíáäéêü óå ãåý-

óç Ìåèõìíáßï ïßíï, Ýíá åñõèñü êñáóß ðïõ ìáêñÜò ðáëáßùóçò ìå ëå-

ðôÜ êáé åõãåíÞ áñþìáôá êáé ìå õðÝñï÷ï áíïé÷ôü ñïõìðéíß ÷ñþìá.

ËÞìíïò êáé óôïí ¢ãéï ÅõóôñÜôéï

Åýöïñç, ðëïýóéá êáé åõëïãçìÝíç, ç ËÞìíïò åßíáé ãíùóôÞ áðü

ôçí áñ÷áéüôçôá ãéá ôá åîáéñåôéêÜ ðñïúüíôá ôçò. Áðü ôçí åðï÷Þ ôùí

Áñãïíáõôþí, ðïõ ÷éëéÜäåò ÷ñüíéá ðñéí óôáìáôïýóáí óôç ËÞìíï ãéá

íá ðñïìçèåõôïýí óéôçñÜ êáé êñáóß, ìÝ÷ñé êáé óÞìåñá ôï íçóß ôïõ

Çöáßóôïõ ìÜò ÷áñßæåé ìïíáäéêÝò ãåýóåéò âáóéóìÝíåò óôçí êáëëéÝñ-

ãåéá ôçò áìðÝëïõ êáé ôùí óéôçñþí.

Ïé Ëçìíéïß åßíáé ãåùñãïß êáé êôçíïôñüöïé êáôÜ ðáñÜäïóç. Ôï

óéôÜñé, ôá üóðñéá, ôï óôáöýëé, ôá ïðùñïêçðåõôéêÜ, ôá ãáëáêôïêïìé-

êÜ, ôï ÷ïéñéíü, ôï êáôóéêßóéï êáé áñíßóéï êñÝáò, ôï êïôüðïõëï, ôï êõ-

íÞãé, ôá øÜñéá êáé ôá èáëáóóéíÜ áöèïíïýí, óå áíôßèåóç ìå ôï ìï-

ó÷áñßóéï êñÝáò, ðïõ óðáíßæåé.

Óõêïðáãßäåò, óôáößäåò, óïõóÜìé, ìïýóôïò, êñáóß, ïýæï, ìÝëé, á-

ìýãäáëá, ôïõñóéÜ åßíáé ìåñéêÝò áðü ôéò óïäåéÝò ôïõ ÷åéìþíá, ç óõ-

ãêïìéäÞ êáé ç ðáñáóêåõÞ ôùí ïðïßùí óõíäÝåôáé ìå ôá Ýèéìá ôïõ íç-

óéïý.

Ç êïõæßíá ôçò ËÞìíïõ äÝ÷ôçêå óçìáíôéêÞ åðéññïÞ áðü ôïõò

¸ëëçíåò ôçò Áéãýðôïõ êáé ôïõò ÌéêñáóéÜôåò ðñüóöõãåò ðïõ åãêá-

ôáóôÜèçêáí óôï íçóß.

Ï Áã. ÅõóôñÜôéïò åßíáé ôï ãñáöéêü ôñéãùíéêü íçóÜêé ðïõ âñß-

óêåôáé íïôéïäõôéêÜ ôçò ËÞìíïõ, êáé åßíáé ï åðßãåéïò ðáñÜäåéóïò ôùí

øáñïöáãÜäùí! Åêåß èá ãåõôåßôå ìïíáäéêÜ ðéÜôá áðü õðÝñï÷á, öñÝ-

óêá øÜñéá.

ÃáëáêôïêïìéêÜ

Ôï öçìéóìÝíï ôõñß ÊáëáèÜêé ËÞìíïõ, åßíáé Ýíá ëåõêü, áëìõñü

ôõñß, ç ãåýóç ôïõ ïðïßïõ èõìßæåé åêåßíç ôçò öÝôáò. Ôï üíïìÜ ôïõ

ðñïÝñ÷åôáé áðü ôï ó÷Þìá ðïõ ðáßñíåé ôï ôõñß êáé ôá óçìÜäéá ðïõ

ðáñáìÝíïõí áðü ôï êáëáèÜêé üðïõ ôïðïèåôåßôáé. ÐáñáóêåõÜæåôáé

Wine

Lesbos wine was the most expensive wine in the markets of

ancient Athens, Rome, and Byzantine Constantinople and the only wine

served in the harems of Ottoman sultans. Unfortunately, ancient Lesbos

vines that produced this outstanding wine were almost totally

destroyed by phylloxera around the middle of the 20th century.

During the last decade and with great effort, island wineries managed

to produce Methymnian wine, a red wine of unique flavour which ages

over a long period of time; it has a delicate and noble aroma and a

splendid light ruby colour.

Lemnos and Agios Efstratios

Fertile, rich and blessed, Lemnos has been known since antiquity for

its splendid products. Since the time of the Argonauts, who thousands

of years ago dropped anchor in Lemnos to buy cereals and wine, until

today the island of Hephaestus provides us ith unique flavours based on

the cultivation of vines and cereals.

The inhabitants of Lemnos are traditionally farmers and stock

breeders. Wheat, pulses, grapes, fruit and vegetables, dairy produce,

pork, kid and lamb meat, chicken, game, fish and sea food are in abun-

dance; on the contrary beef is rare.

Dried figs, raisins, sesame, grape must, wine, ouzo, honey, almonds,

pickled vegetables are some of the winter crops, the harvest and prepa-

ration of which is closely intertwined with island customs.

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

really enjoy unique local dishes with splendid fresh fish.

Dairy produce

The famous Kalathaki (little basket) of Lemnos is a salty, white

cheese; its flavour is reminiscent of feta cheese. Its name comes from

the shape of the cheese and the marks left on its surface by the little

basket in which it is placed. Kalathaki is made with sheep milk or a mix-

áðü ðñüâåéï ãÜëá Þ ìßãìá ðñüâåéï êáé êáôóéêßóéïõ Åßíáé ÷áñáêôçñé-

óìÝíï ùò Ðñïúüí Ïíïìáóßáò ÐñïÝëåõóçò (Ð.Ï.Ð.) êáé áðïôåëåß Ý-

íá ðñïúüí ðïõ áîßæåé íá ãåõôåßôå êáé íá áãïñÜóåôå.

Äåí èá ðñÝðåé íá ðáñáëåßøåôå, âÝâáéá, íá äïêéìÜóåôå ôï ìåëß-

÷ëùñï Þ ìåëßðáóôï, Ýíá öñÝóêï ôõñß ðïõ ðáñáóêåõÜæåôáé ôï êáëï-

êáßñé. Ôïðïèåôåßôáé óå êáöÜóé, óå óêéåñü êáé áåñéæüìåíï ìÝñïò, ãéá

íá "ôñáâÞîåé". Óôç óõíÝ÷åéá ðëÝíåôáé óôç èÜëáóóá êáé óôåãíþíåôáé

êáëÜ. Åßíáé ìåæÝò ãéá ôï ïýæï, ãßíåôáé óáãáíÜêé ãéá íá óõíïäåýóåé ôï

êõñßùò ãåýìá êáé ôñéììÝíï íïóôéìßæåé ôá æõìáñéêÜ.

Ôï ìïó÷Üôï ôçò ËÞìíïõ

Ôï ìõóôéêü ãéá ôï ðåñßöçìï êñáóß ôçò ëçìíéÜò ãçò âñßóêåôáé

óôçí áîéïðïßçóç, ìå ôïí êáëýôåñï ôñüðï, ôçò ðïéêéëßáò ôïõ ìïó÷Ü-

ôïõ ôçò ÁëåîÜíäñåéáò. ÁõôÞ ç õðÝñï÷ç ðïéêéëßá ìÜò äßíåé ôåëéêÜ Ý-

íá ëåõêü êñáóß óå äýï åêäï÷Ýò: ôï ãëõêü êáé ôïí îçñü ïßíï, ìå Ý-

íôïíá öñïõôþäåò Üñùìá (ëïõëïõäéþí êáé åóðåñéäïåéäþí). ¸÷åé ÷á-

ñáêôçñéóôåß ùò Ðñïúüí Ïíïìáóßáò ÐñïÝëåõóçò ÁíùôÝñáò Ðïéüôç-

ôáò (Ï.Ð.Á.Ð.) ìå äéåèíåßò äéáêñßóåéò.

×åéñïðïßçôá æõìáñéêÜ

ÁíáìöéóâÞôçôá ôá ðéï äéáäåäïìÝíá æõìáñéêÜ åßíáé ôá öëïìÜñéá.

Ðñüêåéôáé ãéá ÷åéñïðïßçôá æõìáñéêÜ ìå ãÜëá, áõãÜ, áëåýñé êáé óéìé-

ãäÜëé ðïõ óõíäõÜæïíôáé óõíÞèùò ìå êïêêéíéóôü êüêïñá. Ôá óðéôéêÜ

æõìáñéêÜ Þôáí áíÝêáèåí õëéêü âÜóçò ãéá ôï ëçìíéü íïéêïêõñéü. Ôá

öëïìÜñéá, ïé âáëÜíåò, ôá øõñïýê êáé ï ôñá÷áíÜò áðïôåëïýóáí ôçí åõ-

êïëüôåñç ëýóç ãéá Ýíá ðñü÷åéñï êáé ãñÞãïñï öáãçôü, êáèþò êáé ôï

óõìðëÞñùìá êÜèå êáëïý öáãçôïý ìå êñÝáò, ðïõëåñéêü Þ êõíÞãé. Ïé

ðñüóöõãåò Ýöåñáí ìáæß ôïõò êáéíïýñãéá ðñïúüíôá êáé ìåèüäïõò

ìáãåéñéêÞò üðùò ôï êïõò-êïõò, æõìáñéêü öôéáãìÝíï áðü óéìéãäÜëé êáé

áëåýñé ðïõ Ýðáéñíáí áðü ôï öñåóêáëåóìÝíï óéôÜñé.

ture of sheep and goat milk. It is a PDO product that is worth tasting

and buying.

One should not omit to taste melichloro or melipasto, a fresh

cheese that is produced in the summer. It is placed into a wooden

crate, in a shady and well-aired place to "set". It is then washed in sea

water and dried well. It is a lovely ouzo mezes and it can be fried to

accompany a main dish or grated to mix with pasta.

Lemnos muscat

The secret of the famous Lemnos wine lies in the best possible use

of the Alexandria Muscat variety. This superb variety produces two

types of white wine: a sweet one and a dry one with an intense fruity

aroma (of flowers and citrus fruit). It is a Very Superior Old Pale

(V.S.O.P) product internationally acclaimed.

Handmade pasta

The most popular pasta is undoubtedly flomaria. This is a variety of

home pasta made with milk, eggs, flour and semolina, usually combined

with rooster in red sauce. Homemade pasta has always been a basic

ingredient for Lemnos dishes. Flomaria, valanes, psirouk and trahana

(home-made pasta) for soup have always been an easy solution for a

quick meal, as well as a handy complement for various tasty meat, poul-

try or game dishes. Refugees from Asia Minor brought with them new

products and cooking methods, such as couscous, a sort of pasta made

with semolina and flour from freshly-ground wheat.

179


aves of flavour

ÃéïñôÞ ÁãñïôïõñéóìïýÇ ÃéïñôÞ Áãñïôïõñéóìïý äéïñãáíþíåôáé êÜèå êáëïêáßñé (1ç Éïõëß-

ïõ ìÝ÷ñé 30 Óåðôåìâñßïõ) óôï Ìïõóåßï ÖõóéêÞò Éóôïñßáò Áðïëéèù-ìÝíïõ ÄÜóïõò, óôï Óßãñé ôçò ËÝóâïõ êáé ìå ÷ñçìáôïäüôçóç ôçò Ê.Ð.LEADER. Óôïí åðéóêÝðôç ðáñÝ÷åôáé ç äõíáôüôçôá ãíùñéìßáò, äïêéìÞòáêüìá êáé áãïñÜò ôùí åêëåêôþí ôïðéêþí ðñïúüíôùí ôïõ íçóéïý, üðùòãëõêÜ êáé ìáñìåëÜäåò, æõìáñéêÜ, åêëåêôü ëáäïôýñé êáé Üëëá ôõñïêïìé-êÜ ðñïúüíôá, êñáóß êáé ïýæï, áëßðáóôá, áãíü ëåóâéáêü åëáéüëáäï êáéóáðïýíé. ÐáñÜëëçëá äéïñãáíþíïíôáé åêäçëþóåéò ðáñáäïóéáêÞò ìïõ-óéêÞò, ÷ïñåõôéêþí êáé èåáôñéêÝò ðáñáóôÜóåéò.

Ôá ãëõôþìáôá...Åßíáé ç êáèéåñùìÝíç åôÞóéá ðáñáäïóéáêÞ åêäÞëùóç ðïõ ðñáãìá-

ôïðïéåßôáé óôï äçìïôéêü äéáìÝñéóìá Ìåãáëï÷ùñßïõ ôïõ ÄÞìïõ Ðëù-ìáñßïõ óôï ðëáßóéï ôçò ïðïßáò ãéïñôÜæåôáé ôï ôÝëïò ôçò åëáéïêïìéäÞò,ìå ôçí áíáâßùóç ðáëéþí åèßìùí.

ÖåóôéâÜë ÏýæïõÐñáãìáôïðïéåßôáé óôï ôÝëïò Éïõëßïõ óôï ÐëùìÜñé, äéáñêåß ìßá å-

âäïìÜäá êáé ðñïóöÝñïíôáé íôüðéïé ìåæÝäåò êáé äéáöïñåôéêïß ôýðïéïýæïõ, åíþ äéïñãáíþíïíôáé êáé Üëëåò ðáñÜëëçëåò åêäçëþóåéò üìùòìïõóéêÜ äñþìåíá êáé ÷ïñåõôéêÝò ðáñáóôÜóåéò.

ÃéïñôÞ ÊáóôÜíïõÓôçí ÁãéÜóï ôçò ËÝóâïõ, ôçí ðåñßïäï ôïõ öèéíïðþñïõ, ðñáãìá-

ôïðïéåßôáé êÜèå ÷ñüíï ç ÃéïñôÞ ÊáóôÜíïõ, ç ïðïßá ðåñéëáìâÜíåé ãåõ-óéãíùóßá ðïéêßëùí ðñïúüíôùí ðïõ Ý÷ïõí ùò âÜóç ôï êÜóôáíï êáé Ýê-èåóç Üëëùí áãáèþí áðü îýëï êáóôáíéÜò.

ÃïõñïõíïðÜæáñïÓôéò 21 ÌáÀïõ, çìÝñá åïñôáóìïý ôïõ Áãßïõ Êùíóôáíôßíïõ, óôïí

ïéêéóìü Ñùìáíïý ôçò ËÞìíïõ áíáâéþíåé ç ðáñáäïóéáêÞ áãïñáðùëç-óßá ÷ïßñùí, ôï "ãïõñïõíïðÜæáñï", üðùò ãßíåôáé åäþ êáé áéþíåò. Ïé åê-äçëþóåéò êáé ôá äñþìåíá åßíáé ðüëïò Ýëîçò ãéá ÷éëéÜäåò åðéóêÝðôåò ôéòäýï çìÝñåò ôçò ãéïñôÞò, ç ïðïßá áíáâßùóå áðü ôçí Ê.Ð. LEADER+.

¸êèåóç ÁããåéïðëáóôéêÞò ôïõ ÌáíôáìÜäïõÁðïôõðþìáôá ôïõ Ýíäïîïõ ðáñåëèüíôïò ôïõ íçóéïý ùò åíüò á-

ðü ôá óðïõäáéüôåñá êÝíôñá áããåéïðëáóôéêÞò óþæïíôáé óôéò ìÝñåò ìáòóôéò âéïôå÷íßåò áããåéïðëáóôéêÞò, ôá ãíùóôÜ "ôóïõêáëÜäéêá" Þ "êïõìá-ñÜäéêá", ðïõ âñßóêïíôáé êõñßùò óôï ÌáíôáìÜäï, óôçí ÁãéÜóï êáé óôçÌõôéëÞíç, óôá ðëåßóôá åêèåôÞñéá ìå Ýñãá áðü ðçëü ðïõ åßíáé äéÜóðáñ-ôá óå üëï ôï íçóß, êáé óôçí ðåñßöçìç ÐáëëåóâéáêÞ ¸êèåóç ÊåñáìéêÞòðïõ äéåîÜãåôáé êÜèå ÷ñüíï óôï éóôïñéêü ðáëéü åëáéïôñéâåßï (áíáêáéíé-óìÝíï ùò ìíçìåßï âéïìç÷áíéêÞò éóôïñßáò) ôïõ ÷ùñéïý ÌáíôáìÜäï. ÇÝêèåóç áõôÞ (áðü ôï ôåëåõôáßï Óáââáôïêýñéáêï ôïõ Éïõëßïõ ìÝ÷ñé ôïôÝëïò Áõãïýóôïõ) óõãêåíôñþíåé êáëëéôÝ÷íåò ôçò áããåéïðëáóôéêÞò áðüôï íçóß áëëÜ êáé áðü ôá áðÝíáíôé ðáñÜëéá ôçò ÌéêñÜò Áóßáò.

Agrotourism FestivalThe Agrotourism Festival is organized every summer between July

1st and September 30th at the Museum of Natural History of thePetrified Forest in Sigri, Lesbos, financed by the LEADER CommunityInitiative. Visitors have the opportunity to get informed about, taste andeven buy select local products of the island, such as sweets and jams,pasta, ladotyri and other cheese products, wine and ouzo, salted pre-serves, pure lesbos olive oil and soap. At the same time events ofGreek folk music, dance and drama performances are organised.

"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 ofolive harvesting is celebrated through the revival of old time customs.

Ouzo FestivalIt takes place at the end of July in Plomari; it lasts for a week, dur-

ing which local mezedes and various types of ouzo are offered, whileother satellite events are organized, such as musical activities and danceperformances.

Chestnut FestivalThe Chestnut Festival takes place every autumn in Ayasos, Lesbos.

This festival includes degustation of various products based on chest-nuts and an exhibition of goods made of chestnut wood.

Swine bazaarOn May 21st, on the name day of St. Constantine, the traditional

sale and purchase of swine ("swine bazaar") is revived in Romanos ham-let of Lemnos. Events and activities attract thousands of visitors duringthe two days of the feast, which was revived through the CommunityIncentive LEADER+.

Pottery Exhibition of MantamadosPottery workshops, known as "tsoukaladika" or "koumaradika",

which still survive today, echo of the island's brilliant past, as an impor-tant pottery centre. They are mainly located in Mantamado, Ayiasosand Mytilini. Numerous ceramic product are also displayed at potteryexhibition premises scattered throughout the island and at therenowned Pan-Lesbian Pottery Exhibition that takes place annually atthe old olive mill facilities of Mantamados, that has been refurbished andnow operates as a Museum of Industrial History. Pottery artists fromthe island but also from Asia Minor shores across the sea participate inthis exhibition that takes place from the last weekend of July to the endof August. 178

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

Ôï êéóêéÝê3 , öåñìÝíï áðü ôçí ÁíáôïëÞ, áðïôåëåß ãéïñôéíü öáãç-ôü êáé Ý÷åé êáèéåñùèåß íá ìïéñÜæåôáé óôá ðáíçãýñéá, ôá áìõãäáëùôÜðñïóöÝñïíôáé óôïõò áññáâþíåò, ï ìðáêëáâÜò óôïõò ãÜìïõò, ôá ãëõ-êÜ êïõôáëéïý óôéò åðéóêÝøåéò, ôá ëáæáñÜêéá ôï ÓÜââáôï ôïõ ËáæÜñïõ.Ïé êÜèå ëïãÞò ðßôåò, ôõñüðéôåò, êïëïêõèüðéôåò, ÷ïñôüðéôåò, ãáëáôüðé-ôåò Ý÷ïõí ôçí ôéìçôéêÞ ôïõò ôçí ðåñßïäï ôùí Áðïêñéþí.

Ôçí ðáñáìïíÞ ôùí ×ñéóôïõãÝííùí óôç ËÝóâï åôïéìÜæåôáé ôï öá-ãçôü ôïõ ×ñéóôïý, ðïõ äåí åßíáé Üëëï áðü ôï ÷ïéñéíü ìå ñåâßèéá êáéêñåììýäéá. Óôç ËÞìíï ôçñåßôáé ôï Ýèéìï áðïóïñôÝò. Ðñüêåéôáé ãéá ôïìáãåßñåìá ÷ïéñéíïý êñÝáôïò ìå ìéá ìïíáäéêÞ óõíôáãÞ ìå óÝëéíï.

Ôçí Ðñùôï÷ñïíéÜ, ôï ôñáðÝæé ôçò ËÞìíïõ óôñþíåôáé ìå áöèïíßáöáãçôþí êáé ãëõêþí ðñïïéùíßæïíôáò ôçí áöèïíßá ôùí áãáèþí ãéá üëïôïí õðüëïéðï ÷ñüíï. Åêôüò, üìùò, áðü ôá öáãçôÜ, ôïðïèåôïýíôáé á-ðáñáßôçôá óôï ôñáðÝæé êëþíïé åëéÜò, Ýíá ìåãÜëï ñüäé êáé Ýíá ìðïë ãå-ìÜôï ìÝëé, óýìâïëï åõôõ÷ßáò êáé åõãïíßáò ãéá êÜèå óðéôéêü.

Ôçí ðáñáìïíÞ ôçò Ðñùôï÷ñïíéÜò öôéÜ÷íåôáé ç ðëáôóÝíôá (ðéôÜêéáìå êáñýäé), ç ïðïßá åôïéìÜæåôáé óýìöùíá ìå ôçí ðáñÜäïóç óå Ýíá ìé-êñü, ÷áìçëü ôñáðÝæé (óïöñÜò) áðü ôéò ãõíáßêåò ðïõ êÜèïíôáé ãýñùôïõ óôáõñïðüäé. Ðñùôï÷ñïíéÜôéêá åðßóçò ãëõêÜ åßíáé ïé óáóìÜäåò êáéï ìðáêëáâÜò.

ÃéïñôÞ ÓáñäÝëáòÇ ðñþôç åâäïìÜäá ôïõ Áõãïýóôïõ âñßóêåé ôïõò êáôïßêïõò ôçò

ÊáëëïíÞò ËÝóâïõ íá ãéïñôÜæïõí ôï ðéï öçìéóìÝíï ðñïúüí ôïõò. ÔéòçìÝñåò áõôÝò ìðïñåßôå íá áðïëáýóåôå ôéò ðåñßöçìåò óáñäÝëåò ìå ïý-æï, ðáñáäïóéáêÞ ìïõóéêÞ êáé ÷ïñïýò.

Ôï ðáíçãýñé ôïõ ÔáýñïõÔï ðáíçãýñé ìå ôç óöáãÞ åíüò ôáýñïõ óôç ËÝóâï åßíáé áöéåñù-

ìÝíï óôç ìíÞìç ôïõ Áãßïõ ×áñáëÜìðïõò, ãßíåôáé óôçí áñ÷Þ ôçò Üíïé-îçò êáé ü÷é ôï ÖåâñïõÜñéï êáé äéáñêåß ôñåéò çìÝñåò.

Óôçí áñ÷Þ åôïéìÜæåôáé ôï ðáñáäïóéáêü öáãçôü êåóêÝê, Ýðåéôá åðé-ëÝãåôáé Ýíá üìïñöï êáé íÝï æþï, ôï ïðïßï óôåöáíþíåôáé êáé ðåñéöÝ-ñåôáé óôá óïêÜêéá ôïõ ÷ùñéïý ìå ôç óõíïäåßá ìïõóéêþí ïñãÜíùí êáéêáâáëÜñçäùí êáé óôç óõíÝ÷åéá üëïé ìáæß êéíïýíôáé ðñïò ôï âïõíü, ü-ðïõ âñßóêåôáé ôï åêêëçóÜêé ôïõ Áãßïõ ×áñáëÜìðïõò.

Åêåß, óôï ðñïáýëéï ôïõ íáïý, ôï æþï óöÜæåôáé êáé ìåôÜ ìáãåéñåý-åôáé, åíþ ôï ãëÝíôé ìå öáãïðüôé, ìïõóéêÞ êáé ÷ïñïýò êñáôÜ üëç ôç íý-÷ôá.

3 ÖôéÜ÷íåôáé ìå áëåóìÝíá ñåâßèéá, óéôÜñé êáé ÷ïéñéíü êñÝáò.

Ïé ãéïñôÝò

The kiskiek3 , brought from the East, is a festive dish; it is customar-ily offered as a treat at religious festivals; marzipan is offered at engage-ments, baklavas at weddings, fruit preserves during home visits, lazarakia(Lazarus biscuits) on the Saturday before the Holy Week. Each kind ofpie, namely cheese pies, pumpkin pies, wild green pies, milk pies, are aparticular 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 aposortesis still observed on Lemnos island; it is the cooking of pork meat accord-ing to a unique recipe using celery.

The traditional New Year's Day meal on Lemnos contains a vari-ety of dishes and desserts, as a symbol of good luck to ensure abun-dance of goods for the rest of the year. Except for food, however, olivetree branches, a big pomegranate and a bowl of honey are necessarilyplaced on the table, symbolizing happiness and fertility in every home. On New Year's Eve platsenta (small walnut-filled pies) is baked, whichis traditionally prepared on a small, low table (called sofras) by womensitting around it with their legs crossed. Other New Year sweets aresasmades and baklava.

Sardine FestivalThe inhabitants of Kalloni on Lesbos celebrate their most famous

product during the first week of August. On these days you can enjoythe famous sardines with ouzo, traditional music and dances.

The Bull FestivalThe festival that involves the slaughtering of a bull in Lesbos is ded-

icated to the memory of Saint Haralambos; it takes place in the begin-ning of spring (rather than in February, which is the conventionalChurch Feast) and lasts three days.First, keshkek, the traditional dish is prepared; then a beautiful younganimal is selected, which is wreathed and paraded around the narrowstreets of the village accompanied by musicians playing traditionalinstruments and mule-riders. Finally, they everyone moves towards themountain, where the little church of Saint Haralambos is situated. There, in the yard of the church, the animal is slaughtered and thencooked, while drinking, eating, music and dance go on throughout thenight.

Festivals

3 Made of ground chick peas, wheat and pork meat.

Ingredients

For the filling

2 kilos pumpkin (whole) ½ glass (or more) raisins or sultanasapprox. 1 Tablespoon cinnamon1 Tablespoon olive oil for each small brioche and for smearing the baking traysapprox. 4 Teaspoons sugar

for the fyllo pastry

1 kilo flour (half wholemeal flour - half white flour)1 small glass of olive oilSaltWater, as much as necessaryCorn flour for rolling the fyllo pastry

ÕëéêÜ ãéá ôç ãÝìéóç

2 êéëÜ (áêáèÜñéóôï) êïëïêýèé êüêêéíï½ ðïôÞñé óôáößäåò Þ êáé ðåñéóóüôåñåò, ìáýñåò ÞìéêñÝò îáíèÝò1 êïõôáëéÜ ðåñßðïõ êáíÝëá1 êïõôáëéÜ åëáéüëáäï ãé êÜèå ôóïõñåêÜêé êáé ãéá ôïÜëåéììá ôùí ôáøéþí4 êïõôáëéÝò ðåñßðïõ æÜ÷áñç

ÕëéêÜ ãéá ôï öýëëï

1 êéëü áëåýñé(ìéóü óôáñÝíéï - ìéóü Üóðñï)1 ðïôçñÜêé åëáéüëáäïÁëÜôéÍåñü üóï ÷ñåéáóôåßÊïñí-öëÜïõñ ãéá ôï Üíïéãìá ôùí öýëëùí

180

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

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 ìåìåìâñÜíç 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

ÐáñáäïóéáêÞ óôñéöôÞ ðßôá ôçò ËÞìíïõ ìå êüêêéíï êïëïêýèé, óôáößäåò êáé êáíÝëá, ôõëéãìÝíç óå ôóïõñåêÜêéá.

ÊïëïêõèüðéôáËÞìíïò

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 pumpkinwith 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.

(from the book "Recipes of Lemnos Cuisine" by Uranya Vagiakou.)

Pumpkin pie Lemnos



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


2 êéëÜ øÜñé (óõíáãñßäá, êÝöáëïò Þ óÜñðá)

4-5 íôïìÜôåò ðïëôïðïéçìÝíåò

3-4 êñåììýäéá øéëïêïììÝíá



1 óêåëßäá óêüñäï ðïëôïðïéçìÝíç


áëÜôé

ðéðÝñé

182

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

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

200 âáèìïýò. Óåñâßñåôå ôï øÜñé æåóôü ìå ôç óÜëôóá ôïõ.

Øáñß óôï öïýñíï ìå íôïìÜôáËÞìíïò

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 suffi-

cient 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.

Fish cooked in the oven with tomato Lemnos


1 êéëü êéìÜ âïäéíü Þ ìïó÷áñßóéï

2 ìåãÜëá êñåììýäéá ðïëôïðïéçìÝíá

6 ÷ïíôñÝò öÝôåò øùìß (ìüíï ôçí

øß÷á ìïõóêåìÝíç óå íåñü êáé

óôñáããéóìÝíç)

4 áõãÜ


1 êïõô. ãëõê. êýìéíï

3 êïõô. óïõð. ïýæï

3-4 êïõô. óïõð. áëåýñé ìáëáêü

ÁëÜôé

ÐéðÝñé

åëáéüëáäï ãéá ôï ôçãÜíéóìá

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.

185184

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

ôï êåíôñéêü êñåììýäé ðïõ áöáéñÝóáôå êáé ôá ôóéãáñßæåôå ìå ôïí êéìÜ, óôï

åëáéüëáäï. ÓâÞíåôå ìå ôï êüêêéíï êñáóß, ðñïóèÝôïíôáò ôç ìéóÞ øéëïêïììÝíç

íôïìÜôá, áëÜôé, ðéðÝñé, äÜöíç êáé ëßãï óêüñäï, ìáæß ìå ëßãï íåñü. ¼ôáí ï

êéìÜò øçèåß êáé áðïññïöÞóåé ôá õãñÜ ôïõ, ãåìßæåôå ìå áõôüí ôá êñåììýäéá êáé

ôá ôïðïèåôåßôå óå Ýíá ðõñßìá÷ï óêåýïò ôï Ýíá êïíôÜ óôï Üëëï.

Óôç óõíÝ÷åéá ñß÷íåôå ëßãï åëáéüëáäï êáé ôçí õðüëïéðç íôïìÜôá êáé ôá âÜæåôå

óå ìÝôñéï öïýñíï íá øçèïýí ìÝ÷ñé íá ìåëþóïõí.

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí


6-8 ìåãÜëá, ìáêñüóôåíá êñåììýäéá

500 ãñ. êéìÜ ìïó÷áñßóéï


½ öëéôæ. ôóáã. êüêêéíï êñáóß

2-3 óêåëßäåò óêüñäï øéëïêïììÝíåò

2-3 íôïìÜôåò øéëïêïììÝíåò êáé

îåöëïõäéóìÝíåò

3-4 êïõô. óïõð. åëáéüëáäï ãéá áðü

ðÜíù

ÁëÜôé

ÐéðÝñé

ÄÜöíç

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 lay-

ers. 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'.


6-8 large, oblong onions500 gr. beef minced ½ cup olive oil½ cup red wine2-3 garlic cloves, finely chopped 2-3 tomatoes, peeled and finelychopped3-4 Tablespoons olive oil for top-pingSaltPepperBay leaves


aves of flavour

Sougania- onion dolmadesLesbos

ÓïõãÜíéá êñåììõäïíôïëìÜäåò

ËÝóâïò

ÊåöôÝäåò ìå ïýæï êáé êýìéíïËÝóâïò

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

3 Tablespoons ouzo

3-4 Tablespoons soft flour

Salt

Pepper


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.

Fried meatballs with ouzo and cumin Lesbos


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

1 teaspoon vinegar


8 ìÝôñéåò íôïìÜôåò ãéá ãÝìéóìá

600 ãñ. ÷ôáðüäé øéëïêïììÝíï



200 ãñ. ñýæé Þ ðëéãïýñé

3 êïõô. óïõð. ôñéììÝíï ðáîéìÜäé


1 êïõô. óïõð. íôïìáôïðåëôÝ

ÁëÜôé

ÐéðÝñé

1 êïõô. ãëõê. æÜ÷áñç

1 êïõô. óïõð. îßäé

186

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

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.

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.

ÍôïìÜôåò ãåìéóôåò ìå ÷ôáðüäéËÝóâïò

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 evap-

orates.

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.

Tomatoes stuffed with octopus Lesbos


5 êéëÜ êõäþíéá

2 êéëÜ æÜ÷áñç

1 ëßôñï êüêêéíï êñáóß

1 ðïôÞñé ôïõ êñáóéïý êïíéÜê

2-3 îýëá êáíÝëáò

Ãáñßöáëá

×õìü áðü 2 ëåìüíéá

ÅêôÝëåóç

Êáèáñßæåôå ôá êõäþíéá áðü ôç öëïýäá ôïõò, ôá êüâåôå óôç ìÝóç, áöáéñåßôå

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.

189188

ÅêôÝëåóç

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 êïõôáëéïýñß÷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.

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

ÕëéêÜ: ( ãéá 6-8 Üôïìá)

1 êéëü êïëïêõèÜêéá (øéëïôñéììÝíáêáé êáëÜ óôñáããéóìÝíá)500 ãñ. öÝôá óêëçñÞ êïììÝíç óåêõâÜêéá2 ìÝôñéåò íôïìÜôåò êïììÝíåò óåêõâÜêéá2 êïõô. óïõð. ìáúíôáíüøéëïêïììÝíï2 êïõô. óïõð. äõüóìï 1 ìåãÜëï êñåììýäé øéëïêïììÝíï1 áõãü 1 êïõô. óïõð. ìðÝéêéí ðÜïõíôåñ 1-2 öëéôæ. ôóáã. áëåýñé2 êïõô óïõð. åëáéüëáäïÁëÜôéÐéðÝñéÅëáéüëáäï ãéá ôï ôçãÜíéóìá


aves of flavour

ÊïëïêõèïêåöôÝäåòËÝóâïò

Êõäþíéá óôï öïýñíï ËÝóâïò

Ingredients: (serves 10 -15 persons)

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

Peel the quinces, cut them in half, remove their seeds and soak them in cold

water with the lemon juice.

Pre-heat the oven at 200ïC. Strain the quinces and place them in a heat-resist-

ant 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 alu-

minum 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.

Baked quinces Lesbos

ÕëéêÜ (ãéá 20 ðåñßðïõ êïììÜôéá)

2 ëßôñá ãÜëá öñÝóêï

640 ãñ. áëåýñé

4 êïõô. ãëõê. ìðÝéêéí-ðÜïõíôåñ

7 áõãÜ ïëüêëçñá

2 ½ öëéôæ. ôóáã. æÜ÷áñç

2 êïõô. óïõð. öñÝóêï âïýôõñï óå

èåñìïêñáóßá äùìáôßïõ

ÅêôÝëåóç

Óå ìéá ëåêÜíç áíáêáôåýåôå ôï ãÜëá, ôç æÜ÷áñç êáé Ýðåéôá ôï áëåýñé,

ðñïóèÝôåôå ôá áõãÜ, áöïý ðñþôá ôá Ý÷åôå ÷ôõðÞóåé êáëÜ, ôï ìðÝéêéí ðÜïõíôåñ

êáé ôï âïýôõñï, êáé áíáêáôåýåôå üëá ôá õëéêÜ ìÝ÷ñé íá ðÜñåôå Ýíá ïìïéïãåíÝò

ìßãìá. Ôïðïèåôåßôå ôï ìßãìá óå ìÝôñéï ôáøß. Ôï øÞíåôå óôï öïýñíï óôïõò

180 âáèìïýò ãéá 30 ðåñßðïõ ëåðôÜ ìÝ÷ñé íá ñïäßóåé áðü ðÜíù.

191190

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

ðïôÞñé áóâÝóôç ìå ôá 14 ðïôÞñéá íåñü êáé áíáêáôåýåôå ðïëý êáëÜ ìÝ÷ñé íá

äéáëýóåé ï áóâÝóôçòo áöÞíåôå ëßãï íá êáôáóôáëÜîåé ï áóâÝóôçò óôïí ðÜôï

ôçò ëåêÜíçò êáé óôñáããßæåôå ôï íåñü êáé ôï ôïðïèåôåßôå óå ìéá Üëëç ëåêÜíç.

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.

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.

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

ÕëéêÜ (ãéá 2- 3 âÜæá)

1 êéëü êïëïêýèé Üóðñï

4-5 öëéôæ. ôóáã. áóâåóôüíåñï (1

ðïôÞñé áóâÝóôç, 14 ðïôÞñéá íåñü,

ãéá íá äéáëýóåôå ôïí áóâÝóôç)

½ êïõô. ãëõê. îéíü


1 êéëü æÜ÷áñç

600 ml íåñü

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-

erly. Take the preserve off the heat, let it cool and keep it in jars.

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

1 kgr sugar

600 ml water


aves of flavour

Marrow preserve Lemnos

¢óðñï êïëïêýèé ãëõêüËÞìíïò

ÃáëáôüðéôáËÞìíïò

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

2 Tablespoons fresh butter

in room temperature

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.

Galatopita (milk pie)

Lemnos

193


aves of flavour

ÓïõìÜäá æåóôÞ Áðü ôá ëßãá ìÝñç ôçò ÅëëÜäïò ðïõ ç óïõìÜäá ðßíå-ôáé æåóôÞ ìå ëßãç êáíÝëá.

ÓõêïðáóôÝëï Íüóôéìï êáé ìáëáêü ðáóôÝëé, èõìßæåé ëßãï ôï ðáóôïêý-äùíï êáé öôéÜ÷íåôáé ìå áëåóìÝíá óýêá.

Ôïõëïýìé Áóêüò áðü äÝñìá êáôóßêáò Þ ðñïâÜôïõ. ÌÝóá óå áõôü ù-ñßìáæå Ýíá ëåõêü ðéêÜíôéêï ôõñß, ôï öçìéóìÝíï ôïõëïõìïôýñé.

ËÞìíïò - Áãßïò ÅõóôñÜôéïò

ÂáëÜíåò ×åéñïðïßçôá ìáêáñüíéá, óðåóéáëéôÝ ôçò ËÞìíïõ.

ÂáíæåëéêÜ ÌéêñÜ ãëõêßóìáôá ìå âÜóç ôá áìýãäáëá êáé Ýíá ëåõêü ãëÜ-óï. ÏõóéáóôéêÜ åßíáé Ýíá åßäïò "öïíôÜí" ôï ïðïßï ëÝíå üôé êÝñáóáí ôïÂåíéæÝëï üôáí åðéóêÝöèçêå ôï íçóß.

ÊáôìåñéÜ Åßäïò ôçãáíçôÞò ðßôáò öôéáãìÝíçò áðü Ýíá áðëü æõìÜñé. ÔçóõíáíôÜìå ðïëý óõ÷íÜ áêüìá êáé óÞìåñá óôï ÁúâÜëé, ôïí ÔóåóìÝ êáéôç Ìáñìáñßäá. Óåñâßñåôáé ìå ôõñß Þ ìå ðåôéìÝæé.

Êïõñêïýôá Åßíáé Ýíá åßäïò ãëõêßóìáôïò ðïõ ìïéÜæåé ðïëý ìå ôï ñõ-æüãáëï áëëÜ öôéÜ÷íåôáé ìå øéëïêïììÝíï óéôÜñé (ðëéãïýñé) áíôß ìå ñý-æé.

Ëáæáñïýäéá Áíèñùðüìïñöá ìéêñÜ øùìÜéá, ãåìéóôÜ ìå îåñÜ óýêá.ÖôéÜ÷íïíôáé ôï ÓÜââáôï ôïõ ËáæÜñïõ.

Ëïõëïýäéá Åßäïò ãëõêïý ðïõ ìïéÜæåé ðïëý ìå ôéò åïñôáóôéêÝò "äßðëåò"êáé ôï óåñâßñïõí ìå ìÝëé êáé øéëïôñéììÝíá áìýãäáëá.

Ìáíôß ¸íá åßäïò ðßôáò ìå êéìÜ êáé ôñá÷áíÜ, ìéá óõíôáãÞ óáöþò åðç-ñåáóìÝíç áðü ôéò äéáôñïöéêÝò óõíÞèåéåò ôïõ Åëëçíéóìïý ôçò ÌéêñÜòÁóßáò ðïõ Ýöôáóå óôï íçóß ôï 1921-1922.

ÓáìóÜäåò Ãëýêéóìá ôçò Ðñùôï÷ñïíéÜò ðïõ ìïéÜæåé ðïëý ìå ìðáêëá-âÜ ôõëéãìÝíï óå ñïëü. Åßíáé ãåìéóôü ìå áìýãäáëá.

Ôñá÷áíü Ôñá÷áíÜò ðïõ öôéÜ÷íåôáé ìå ïëüðá÷ï ðñüâåéï ãÜëá, óéìé-ãäÜëé Þ óðáóìÝíï óéôÜñé.

ÖëïìÜñéá ¸íá åßäïò ìéêñïý æõìáñéêïý ðïõ æõìþíåôáé ìå ãÜëá, áõãÜ,áëåýñé êáé óéìéãäÜëé. Áöïý óôåãíþóïõí ôñþãïíôáé ùò æõìáñéêü, óõí-äõáóìÝíá ìå êñÝáò êáé êõíÞãé.

Öåëïýäéá ¸íá ëéôü ãëõêü ðïõ ãßíåôáé ìå öÝôåò áðü ãëõêïêïëïêýèáðïõ øÞíïíôáé óôï öïýñíï ðáóðáëéóìÝíåò ìå æÜ÷áñç, êáíÝëá, óôáöß-äåò êáé ëßãï åëáéüëáäï.

Øõñïýê Ãéíüôáí ìå âÜóç ôï áëåýñé. ¸ñé÷íáí óôï áëåýñé æåóôü íåñüêáé ó÷çìáôßæïíôáí ìéêñÜ âïëÜñéá ðïõ óôç óõíÝ÷åéá ôá Ýñé÷íáí óå êá-ôóáñüëá ìå íåñü, ôá Ýâñáæáí êáé Ýöôéá÷íáí óïýðåò.

Soumada zesti (hot almond-based drink) One of the few places inGreece, wher soumada is served hot sprinkled with cinnamon.

Sykopastelo Tasty and soft sesame pastelli (bar), reminiscent of pas-tokydono (quince jelly) made with ground figs.

Touloumi Goat or sheep skin "bag". A white spicy cheese was ferment-ed in it, the renowned touloumotyri.

Lemnos - Agios Efstratios

Valanes Home made pasta, a specialty of Lemnos.

Vánzelika Little sweets made with almonds and white icing. They area type of small treat that was allegedly served to Eleftherios Venizelos,a famous Greek politician, when he visited the island.

Katmeréá A kind of fried pie made with simple dough. It is very com-mon even today in Ayvali, Tsesme and Marmaris. It is served withcheese and preserved grape juice.

Êïurkouta Type of sweet similar to rice pudding but made withcracked wheat (bulgur) instead of rice.

Lazaroudia Small human-shaped sweet bread rolls, filled with a mix-ture of dried figs. They are baked on the Satruday before Holy Week(St. Lazarus' Day).

Louloudia (flowers) A kind of sweet that resembles "diples" offered atspecial occasions; it is served with honey and finely ground almonds

Mandi Type of minced meat and trahana pie; a recipe clearly influencedby the dietary habits of Asia Minor Greeks who settled on the island in1921-1922.

Trahano Trahanas (home made pasta) made with full-fat sheep milk,semolina or cracked wheat.

Flomaria A type of small home-made pasta made with milk, eggs, flourand semolina. After they are dried, they are eaten as pasta accompany-ing meat or game.

Feloudia A simple sweet made with slices of sweet pumpkin sprinkledwith sugar, cinnamon, raisins and some olive oil and baked in the oven.

Samsades New Year's sweet similar to baklava; it is made with rolledfyllo pastry stuffed with almonds.

Psirouk (dumplings) They used to be made with flour. Hot water waspoured onto the flour to make small lumps (volaria), which were thenthrown into a pot of hot water and made soup.

192

âïñå

éïáí

áôïë

éêïý

áéãáß

ïõ -

êýì

áôá

ãåýó

åùí

ËÝóâïò

Áëìõñü Áëìõñü óôç ËÝóâï ëÝãåôáé êÜèå ðáóôü øÜñé (óáñäÝëá, êï-ëéüò, ëáêÝñäá) ðïõ óõíïäåýåé ôï ïýæï êáé óåñâßñåôáé óå ìéêñü ðéáôÜ-êé ìå ëßãï åëáéüëáäï êáé êñåììýäéá êïììÝíá óå ñïäÝëåò.

Âáóéëüðéôá ÁãéÜóïõ Åßäïò âáóéëüðéôáò ðïõ ãßíåôáé ìå äåêÜäåò öýë-ëá áðü æýìç, áíÜìåóá óôá üðïéá óôñþíåôáé ãÝìéóç áðü ôõñéÜ, øéëï-ôñéììÝíá ìðá÷áñéêÜ, êáíÝëá, ìïó÷ïêÜñõäï, ìðá÷Üñé, ðéðåñüñéæá, ìá-ñáèüóðïñï. Èá ôç âñåßôå üëï ôïí ÷ñüíï óôçí ÁãéÜóï íá ðïõëéÝôáéìå ôï êéëü ùò ãëýêéóìá.

ÂñÜóìá ¸íá óéñüðé (óáí ðåôéìÝæé) ðïõ ãßíåôáé áðü ìáýñá ãéíùìÝíáóýêá.

ÃêéïõæëåìÝäåò ¸íá åßäïò ìéêñÞò ðßôáò ðïõ ôçãáíßæåôáé óå Üöèïíï å-ëáéüëáäï, êáé óõíáíôéÝôáé óå ãëõêéÜ êáé áëìõñÞ åêäï÷Þ (ìõæÞèñá îå-ñÞ, êáíÝëá, æÜ÷áñç - êïëïêõèÜêéá ôñéììÝíá, ðéðåñéÜ, äõüóìï, êåöáëï-ôýñé).

ÊáúíÜñ ¸íá éäéüìïñöï ìáôæïýíé ðïõ óåñâßñåôáé æåóôü óáí ôóÜ-é óôçí ÁãéÜóï. Ç óýíèåóÞ ôïõ êñáôéÝôáé ìÜëëïí ìõóôéêÞ áëëÜ åêôüò á-ðü ôá âüôáíá óßãïõñá ðåñéÝ÷åé êáíÝëá êáé óáëÝðé.

ÊåóêÝê Þ ÊéóêÝôò(é) Öáãçôü ôùí ðáíçãõñéþí ðïõ öôéÜ÷íåôáé ìå áëå-óìÝíá ñåâßèéá, óéôÜñé êáé ÷ïéñéíü êñÝáò.

ËáæáñÜêéá ÌéêñÜ áíèñùðüìïñöá øùìÜêéá, ãåìéóôÜ ìå Ýíá ìßãìáóôáößäáò êáé ìõñùäéêþí. ÖôéÜ÷íïíôáé ôï ÓÜââáôï ôïõ ËáæÜñïõ.

Ëïõëïýäéá Ëïõëïýäéá áðü Üíèç êïëïêõèéþí ðïõ ãåìßæïíôáé ìå Ýíáìåßãìá áðü ôõñß êáé ìõñùäéêÜ.

Ìéóïêáëßêé Ðáëéü ìðïõêÜëé ãéá ôï ïýæï, ðïõ ðåñéåß÷å ðïóüôçôá ßóçìå ìéóÞ ïêÜ (640 ãñáììÜñéá).

Ìðáêëáâïý Þ ìðáêëáâÜò ¸íá êáôÜëåõêïò ìðáêëáâÜò ðïõ öôéÜ÷íå-ôáé áðïêëåéóôéêÜ ìå øéëïôñéììÝíá áóðñéóìÝíá áìýãäáëá.

Ìõæçèñï÷áëâÜò ÓðåóéáëéôÝ ôçò ðåñéï÷Þò ôïõ Ìüëõâïõ ðïõ öôéÜ÷íå-ôáé ìå öñÝóêï ôõñß êáé óéñüðé.

ÐëáíôóÝíôá Ãëõêü ìå âÜóç ìéá æýìç øçìÝíç óå ëåðôü öýëëï óôïöïýñíï. 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).


Lesbos

Almyro (salty dish) "Almyro", on Lesbos, is the name given to any fishpreserved in salt (sardine, mackerel, tuna); it accompanies ouzo and itis served in a small dish with a little olive oil and raw onions rings.

Vassilopita Ayiassou (new year's pie of Ayiassos) A kind of NewYear's pie made with dozens fyllo pastry sheets; they are layered witha filling made with cheeses, finely ground spices, cinnamon, nutmeg, all-spice, ginger, and fennel seeds. One can find it all year round in Ayiassos;it is sold by the kilo as a type of sweet.

Vrasma A syrup, like grape juice preserve, made with black ripe figs.

Giuzlemedes A kind of small pie fried in ample olive oil; there aresweet and savoury variations such as dry mizithra cheese, cinnamon,sugar - grated courgettes, pepper, spearmint, kefalotyri cheese.

Kaynar A strange tea-like concoction served hot in Ayassos. Its com-position is kept secret, but, except for herbs, it contains cinnamon andsalep (type of orchid tubers).

Keshkek or kishkech(é) Festive dish, made with ground chick peas,wheat and pork meat.

Lazarakia Small human-shaped sweet bread rolls, stuffed with a mix-ture of raisins and spices. They are baked on the Saturday before HolyWeek (St. Lazarus' Day).

Louloudia (flowers) Courgette flowers stuffed with a mixture ofcheese and spices.

Misokaliki Old ouzo bottle, which contained a quantity equal to halfan oka (640 grams).

Baklavu or baklavas White baklava made exclusively with finelyground blanched almonds.

Myzithrohalvas A speciality of the Molyvos region, made with freshcheese and syrup.

Platsenta Sweet made with thin fyllo pastry. Syrup is added after it hasbeen removed from the oven; it is served cold. Sometimes it is sprin-kled with walnuts, cinnamon and sesame. Sougania A kind of dolmas made exclusively with (oblong) onions.


195

Island Tour - Waves of flavour

194

êýìá

ôá ã

åýóå

ùí

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

áíåîåñåýíçôåò ãùíéÝò íçóéþí öçìéóìÝíùí, óõ÷íÜ üìùò

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

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+.

Óõíïøßæïíôáò… Óõíïøßæïíôáò…

197

waves of flavour

Farrlois D. & J. Marinos, ÅðôáíçóéáêÞ Êïõæßíá, ÌåôÜöñáóç Ã. ÊáëÞò,

åêä. ÅëëçíéêÜ ÃñÜììáôá-Êáëëßóôç, Â´ ¸êäïóç, ÁèÞíá 2000.

ÍçóéÜ ôïõ Áéãáßïõ: Áñ÷éôåêôïíéêÞ, Õðïõñãåßï Áéãáßïõ, Åêäïôéêüò

ïßêïò ÌÝëéóóá, ÁèÞíá 2003.

¸íôõðá ôïõñéóôéêÞò ðñïâïëÞò

Ãåýóåéò Æáñïý: áõèåíôéêÝò ðáñáäïóéáêÝò óõíôáãÝò, Ëáïãñáöéêü

Ìïõóåßï Æáñïý, åêä. ÓåëÝíá, 2006.

ÄÞìïò Æáñïý, Ôïõñéóôéêüò Ïäçãüò ÄÞìïõ Æáñïý, åêä. ÓåëÝíá, 2006.

Íïìáñ÷éáêÞ ÅðéôñïðÞ ÔïõñéóôéêÞò ÐñïâïëÞò Ñåèýìíïõ, Ôïõñéóôéêüò

Ïäçãüò ÑÝèõìíï… óôï ñõèìü ôùí ïíåßñùí óáò, 2008.

Ôáîéäéùôéêüò Ïäçãüò ÄùäåêÜíçóá, åêä. Åxplorer, ÁèÞíá 2002.

ÐëÞñçò Ôáîéäéùôéêüò Ïäçãüò ÅðôÜíçóá, åêä. Explorer, ÁèÞíá 2002.

ÐëÞñçò Ôáîéäéùôéêüò Ïäçãüò ÅëëçíéêÜ ÍçóéÜ - ÐåæïðïñéêÝò

ÄéáäñïìÝò óôç íçóéùôéêÞ ÅëëÜäá, åêä. EXLORER, ÁèÞíá 2003.

Äßêôõï Áãñïôïõñéóìïý ÄõôéêÞò ÊñÞôçò, OAÄÕÊ, ×áíéÜ 2008.

Áíáêáëýøôå ôçí ÅëëÜäá - Éüíéï -ÊÝñêõñá - ËåõêÜäá - Ðáîïß, ¸íèåôï

Åöçìåñßäáò Ôá ÍÝá ôåý÷ïò 12, Õðïõñãåßï ÔïõñéóôéêÞò ÁíÜðôõîçò,

Åëëçíéêüò Ïñãáíéóìüò Ôïõñéóìïý.

ËÝóâïò: Öýóç êáé Áñ÷éôåêôïíéêÞ, Åöçìåñßäá ÊáèçìåñéíÞ, Ýíèåôï ÅðôÜ

ÇìÝñåò, 8 Áõãïýóôïõ 2008.

ÓçöïõíÜêçò Í., 90 ÷ñüíéá áðü ôçí áðåëåõèÝñùóç ôçò ËÞìíïõ,

Ïìéëßá, Ìýñéíá, 8 Ïêôùâñßïõ 2002.

Éóôüôïðïé

Éóôüôïðïé ôùí ÄÞìùí êáé ôùí ÔìçìÜôùí ôïõñéóôéêÞò ðñïâïëÞò ôùí

Íïìáñ÷éáêþí ÁõôïäéïéêÞóåùí ôçò ðåñéï÷Þò ìåëÝôçò êáé ôïõ ÅÏÔ.

Farrlois D. & J. Marinos, Eptanesian Cuisine, Translation G. Kali, Publ.

Ellinika Grammata-Kallisti, 2nd Edition, Athens 2000.

Islands of the Aegean: Architecture, Ministry of the Aegean, Mellisa

Publishing House, Athens 2003.

Tourism Promotion Documents

Flavours of Zaros: authentic traditional recipes, Folklore Museum of

Zaros, Publ. Selena, 2006.

Municipality of Zaros, Tourist Guide of the Municipality of Zarros, Publ.

Selena, 2006.

Prefectural Council for Tourism Promotion of Rethymno, Tourist

Guide Rethymno... to the beat of your dreams, 2008.

Travel Guide, Dodecanese, Publ. Explorer, Athens 2002.

Full Travel Guide, Eptanisa, Publ. Explorer, Athens 2002.

Full Travel Guide, Greek Islands - Hiking paths on Greece's islands, Publ.

Explorer, Athens 2003.

Agrotourism Network of Western Crete, OADYK, Chania 2008.

Discover Greece - Ionian Sea - Corfu - Lefkada - Paxoi, Supplement in

the Ta Nea Newspaper, issue 12, Ministry of Tourism Development,

Greek National Tourism Organization.

Lesvos: Nature and Architecture, The Kathimerini Newspaper, supple-

ment Epta Imeres,August 8, 2008.

Sifounakis N., 90 years since the liberation of Lemnos, Lecture, Myrina,

October 8, 2002.

Websites

The websites of the Municipalities and Departments for tourism pro-

motion of Prefectural Local Authorities of the study area and of EOT

(Greek National Tourism Organization).

196

êýìá

ôá ã

åýóå

ùí

Âéâëßá

Âßôóïò Ä., ÆáêõíèéíÜ öáãéÜ, øùìéÜ êáé ãëõêßóìáôá, åêä: Ðåñßðëïõò,

ÁèÞíá 2002.

ËáìðñÜêç Ì., Ôá ÷üñôá, åêä. ÅëëçíéêÜ ãñÜììáôá, ÁèÞíá 2000, (7ç

Ýêäïóç).

ËáìðñÜêç, Ì., Ç Êïõæßíá ôçò ÊñÞôçò. ÅðéëåãìÝíåò ðáñáäïóéáêÝò

óõíôáãÝò áðü ôç Ìõñóßíç ËáìðñÜêç", åêä. Myrsini's Editions, 2005.

ËáìðñÜêç, Ì. - E. Akin, ÅëëÜäá - Ôïõñêßá óôï ßäéï ôñáðÝæé: ÃåõóôéêÞ

ðåñéÞãçóç óôéò äýï ÷þñåò, åêä. ÅëëçíéêÜ ãñÜììáôá, ÁèÞíá 2002 (3ç

Ýêäïóç).

ËáìðñÜêç, Ì., ÙöÝëéìç ìáãåéñéêÞ ìå âüôáíá êáé öñïýôá, åêä. Myrsini's

Editions, 2001, (10ç Ýêäïóç).

ËáìðñÜêç, Ì., ËÜäé. Ãåýóåéò êáé Ðïëéôéóìüò 5.000 ÷ñüíùí, åêä.

ÅëëçíéêÜ ãñÜììáôá, 1999.

ÔóåëåìåíôÝò Í., Ïäçãüò ìáãåéñéêÞò, åêä. Óáëßâåñïò, ÁèÞíá 1951

(10ç Ýêäïóç).

Öéïñåíôßíïò Ì., ÐáñáäïóéáêÞ ÆáêõíèéíÞ êïõæßíá, åêä: Å.Á.Ó.

Æáêýíèïõ & Ô.Ð. LEADER II Æáêýíèïõ, ÆÜêõíèïò 2001.

ØéëÜêç Ì. & Í., ÊñçôéêÞ ðáñáäïóéáêÞ êïõæßíá: ôï èáýìá ôçò êñçôéêÞò

äéáôñïöÞò, åêä. ÊáñìÜíùñ, ÇñÜêëåéï 2001.

ØéëÜêç Ì. & Í., Ôá âüôáíá óôçí êïõæßíá: ìáãåéñéêÞ ìå åðéëïãÝò áðü

ôï öáñìáêåßï ôçò öýóçò, åêä. ÊáñìÜíùñ, ÇñÜêëåéï 2001.

ØéëÜêçò Í., ËáúêÝò Ôåëåôïõñãßåò óôçí ÊñÞôç - Ýèéìá óôïí êýêëï ôïõ

÷ñüíïõ, åêä. ÊáñìÜíùñ, ÇñÜêëåéï 2005.

ØéëÜêçò Ì. & Í., Ï ðïëéôéóìüò ôçò åëéÜò: Ôï åëáéüëáäï, åêä.

ÊáñìÜíùñ, ÇñÜêëåéï 2003.

ÐçãÝò

Books

Vitsos D., Zacynthian dishes, breads and desserts, Publ: Periplous,

Athens 2002.

Lambraki M., Wild greens, Publ. Ellinika Grammata, Athens 2000 (7th

edition).

Lambraki M., Cretan Cuisine. Traditional recipes selected by Myrsini

Lambraki, Publ. Myrsini's Editions, 2005.

Lambraki M. - E. Akin, Greece - Turkey at the same table: a gastronom-

ic tour of both countries, Publ. Ellinika Grammata, Athens 2002 (3rd

edition).

Lambraki M., Useful cooking with herbs and fruit, Publ. Myrsini's

Editions, 2001 (10th edition).

Lambraki M., Oil. 5000 years of Flavours and Cultures, Publ. Ellinika

Grammata, 1999.

Tselementes N., Cooking Guide, Publ. Saliveros, Athens 1951 (10th

edition).

Fiorentinos M., Traditional Zacynthian Cuisine,publ. E.A.S. Zakynthos &

T. P. Leader II Zakynthos, Zakynthos 2001.

Psilaki M. & N., Traditional Cretan Cuisine: The miracle of the Cretan

diet, Publ. Karmanor, Irakleion 2001.

Psilaki M. & N., Herbs in the Kitchen: cooking with ingredients from

Nature's pharmacy, Publ. Karmanor, Irakleion 2001.

Psilakis N., Popular Ceremonies in Crete - customs of the annual cycle,

Publ. Karmanor, Irakleion 2005.

Psilakis N., The culture of the Olive: Olive oil, Publ. Karmanor, Irakleion

2003.

References - sources

¸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

ISBNÏé óõíôáãÝò ðïõ ðáñïõóéÜæïíôáé óôï ðáñüí Ýíôõðï áðïôåëïýí ðñïôÜóåéò âáóéóìÝíåò óå

ãáóôñïíïìéêÝò óõíÞèåéåò êáé ðáñáäüóåéò ôùí åëëçíéêþí íçóéþí ðïõ óõììåôÝ÷ïõí óôçí ðåñéï÷ÞðáñÝìâáóçò ôïõ ðñïãñÜììáôïò ÊïéíïôéêÞò Ðñùôïâïõëßáò Leader+ êáé åéäéêÜ óôï Äßêôõï

Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäïò "ÍÞóùí Ðåñßðëïõò". Åðéóçìáßíåôáé ùóôüóï üôéáíôßóôïé÷ï ãáóôñïíïìéêü ðëïýôï äéáèÝôïõí êáé ôá õðüëïéðá åëëçíéêÜ íçóéÜ ðïõ äåí óõììåôåß÷áí

óôï Ýñãï.

¸êäïóç:Äßêôõï Áíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäïò «ÍÞóùí Ðåñßðëïõò»

ÅðéìÝëåéá Ýêäïóçò:ÁíáðôõîéáêÞ Çñáêëåßïõ - ÄÞìçôñá ÊáìðÝëçÅÔ.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

ISBNÏé óõíôáãÝò ðïõ ðáñïõóéÜæïíôáé óôï ðáñüí Ýíôõðï áðïôåëïýí ðñïôÜóåéò âáóéóìÝíåò óåãáóôñïíïìéêÝò óõíÞèåéåò êáé ðáñáäüóåéò ôùí åëëçíéêþí íçóéþí ðïõ óõììåôÝ÷ïõí óôçí ðåñéï÷ÞðáñÝìâáóçò ôïõ ðñïãñÜììáôïò ÊïéíïôéêÞò Ðñùôïâïõëßáò Leader+ êáé åéäéêÜ óôï ÄßêôõïÁíáðôõîéáêþí Åôáéñéþí ÍçóéùôéêÞò ÅëëÜäïò "ÍÞóùí Ðåñßðëïõò". Åðéóçìáßíåôáé ùóôüóï üôéáíôßóôïé÷ï ãáóôñïíïìéêü ðëïýôï äéáèÝôïõí êáé ôá õðüëïéðá åëëçíéêÜ íçóéÜ ðïõ äåí óõììåôåß÷áíóôï Ýñãï.