Sitaka

Sitaka is a traditional dairy product that originates from the Dodecanese islands in Greece, particularly from the island of Kasos. It is a unique soft cheese with a yogurt texture, made from goat's or sheep's milk. Sitaka is known for its rich, creamy texture, which is similar to clotted cream, making it spreadable and perfect for a variety of uses.

The flavor of sitaka is tangy and slightly sour, with a buttery undertone that comes from the slow fermentation process. Its production involves cooking milk gently until it thickens, allowing the cream to rise to the top. After straining the mixture, the fat is skimmed off, resulting in sitaka.

The final product undergoes fermentation, which gives it its distinctive taste. Sitaka is traditionally served in a dish called makaronia me sitaka, where it is mixed with thick pasta and often topped with fried onions. It is also enjoyed spread on bread or crackers, sometimes with a drizzle of honey to balance its tanginess.

Additionally, sitaka can be used as a dip or paired with appetizers, making it a versatile and beloved part of the local cuisine on the Dodecanese islands.