Makarounes me sitaka is a traditional Kasian dish that combines local ingredients into a flavorful pasta specialty. It consists of boiled makarounes (a local variety of pasta) that are coated with a mixture of the cooking water for the pasta and sitaka (a creamy cheese made from sheep’s and goat’s milk), and finally sprinkled with caramelized onions on top.

The pasta is traditionally prepared by local women at their homes, although nowadays it can also be found in store-bought versions. When made for festivals that are celebrated on the island, the pasta is poured into a large, deep metal pan, and then mixed with sitaka and fried onions.