MAIN INGREDIENTS
This simple Kalymnian salad uses a type of local round barley rusks called krithini kouloura as its base. The barley rusks are typically lightly softened in water and torn into smaller pieces before they’re combined with finely chopped tomatoes, onions, cheese (usually cream cheese or feta), and plenty of olive oil.
Other common ingredients contained in the salad include slices of Greek sardeles (sardines in oil), capers, olives, cucumbers, sea squirts, and aromatic herbs that grow on the island such as oregano or throumbi (pink savory). In Kalymnos, mermizeli (also known as mirmizeli) salad is offered at almost every traditional tavern, and each of those has its own unique twist on the salad.
Tsouvras or ntomatosoupa is a humble soup from the small Greek island of Tilos, in the Aegean Sea. It is typically made with peeled and crushed ripe tomatoes, onions, water, salt, and pepper. After being sautéed in olive oil, the finely chopped onions are combined with the tomatoes and rice, and everything’s covered with water.
The mixture is simmered until the rice and tomatoes are soft and cooked through, and the soup becomes slightly thickened and fragrant. There are variations on the soup that omit the use of onions, while others call for using bulgur instead of rice.
This simple tomato soup can be enjoyed hot or chilled, and it's often garnished with fresh mint or other aromatic herbs.
MAIN INGREDIENTS
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.
MAIN INGREDIENTS
Eptazimo is a traditional bread with a unique preparation method, where the dough is kneaded seven times (the name "eptazimo" comes from the Greek word "epta" - seven) before baking. What also sets eptazimo apart from other breads is that it is leavened without yeast.
Instead, it relies on a natural fermentation process od chickpeas to create a leavening effect. The dough is often flavored with aromatic ingredients such as anise and ouzo, giving it a distinctive, slightly sweet, and fragrant taste. Eptazimo is known for its dense texture and is considered a rare, ancient bread recipe that has its roots in Byzantine culinary traditions.
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