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Local Recipes

In the traditional taverns of the island fresh fish and local traditional products are served such as sun dried tomatoes, local cheese, louza, sausages and froutalia. On Easter, housewives make “lychnarakia” (cheese pies with fresh mizithra and cinnamon, orange or vanilla) and in Christmas they serve “foinikia”, with local thyme honey.

The retsina wine takes place when they add resin (one kilo in 100 kilos of must) in the barrel. Other grapes are stretched out in the sunlight in order to become rasins. The new wine is tried on the day of Agios Minas, when the barrel has been closed for 40 days.

From the must they make molasses. They boil the must in the cauldrons with a bag of white soil. They can add  soil directly in the cauldron without putting it in a bag, therefore it should be left to fall and then they poor the must in an other cauldron, in which boiling is also continued. The molasses are boiled or even sun dried.

There are many types of cheeses: the roundly or balls, sklavotyra (tyrovoli or tis apagelias: these cheeses dry in kalathounes or malathounia and take their form), boiled cheeses, kalathata and the mytzithra or kopanisti. When they do not knead the cheese with salt, then it becomes unsalted. When it is ready it is eaten with sugar or with figs. It must be eaten though because it spoils.

Boiled cheeses boil in fire and are put in kalathakia. They add salt in the bottom of the basket, they put cheese and add again salt on the top. They are also said “kalathata”.

The kopanisti or mytzithra is a cheese that is made when cheese becomes “rock”, is grinded and then knead with salt and few old kopanisti. There it boils gradualy and it is kneaded. It should become very hard in order to be maintained for long time.

Various foods are prepared from pork meats and are maintained for the whole winter. They make pichtes, sisera, or syglina, sausages and louzes. In order to make the pichti, they boil the head and the legs of the pig together with pepper and allspice. They also add two leaves of laurel. They add half a kilo of vinegar, juice of ten lemons and salt. When they boil, the meat is cut and put in earthen containers (tsoukalia, giouvetsia etc),by being cautiousl they share the meat depending on the capacity of containers. With the same way they share in each container the broth with the fat. Later they leave pichti to become thick.

For sisera or syglina they cut pieces from the pork meat and they put them in the cauldron with a little water. While they boil they also throw salt dissolved in water, because otherwise it sticks in the bottom of the cauldron. After the sisera abrorb their water they pour glina and boil until become redish. They maintain it in earthen containers that are caled zares or glinera.For those who want, they add pieces from sausage sizzled in “pig” grease in the glinera with the sisera.

The sausages are made from pork meat, which is made into mincemeat. they add salt, allspice, marathosporo, and red wine. They knead and leave for two three hours in order for the wine to work. They fill the intestines of a pig and than they smoke them. Then they are let to sun dry for 5-6 days.

Lozes are pork meat taken from the sides of a pig from a specific place that is called louza. They put it for one week in sweet red wine and then they put it in the large intestine of a pig. They hang it to dry and then is enjoyed in thin cut slices.

The bones that remain after the abstraction of the meat are made salted. They salt them with thick salt rubbing it by hand. They leave it later in a basin to remove as much blood possible and put them in small wooden barrels with salt. They cover on top for the flies. When they want to make soup they remove certain bones from the night, wash them and then boil them. Along with the salted bones they also keep the tongue of the pig. They usually cook it in the First of May (stifado]), as antidote to “glossofagia”.

Important part of the diet is covered by fish of various species, which are fished in various ways.

The chochlioi (snails), the amanites (mushrooms), the grasses, constitute a dietary supplement that in older times strictly depended by local production.

In the feasts pastries and particular dishes were prepared. Xerotigana and aygokalamara are prepared even today and are intended for weddings, nominal feasts and festivals but also for memorials.
On the day of Agios Andreas they prepare pancakes and on the new years day loukoumades in which they place a coin. The days of Christmas they offer kourampiedes, foinikia and psarakia (with filling from walnut and rusk, kneaded with sugar and cinnamon).

On the last Sunday of the Carnival they prepare rizogalo or galaktompoureko.

On the Saturday of Lazarus they make lazarakia (effigies of Lazarus), vlachoules for the girls and officers for the boys.

On Easter they make tsimpita cheese pies. The filling is made with mytzithra, eggs, sugar, vanilla and cinnamon, but also bigger covered cheese pies. With the same filling and molasses instead of sugar they make the petmezenies pies. The Skepastarakia are made in the same way but with square filo.

On the day of Agios Fanourios they make fanouropitta.

Covered (sweet myzithra pie)

For the filling:
2 kilos mizithra
22 fresh eggs
1 kilo sugar
4 vanilla spoons
Scrape of one orange (or skin of one orange dried and rubbed)
1 spoonful of cinnamon
5 grains of carnations crushed

For the filo:
2 eggs
1/2 kilo flour
1 spoonful olive oil
1 orange (the juice) a little water

We knead the cheese. We put it in the basin and add sugar, vanilla, orange flavour, cinnamon, carnations and  eggs. We knead them well all together and filling is ready.

With the materials of filo we make a dough, neither very tight, neither very thin and we then open filo.

Spread a baking pan with butter, sprinkle with flour and lay the filo. We then put the filling, we lay on the filo in order to have the same thickness and we turn the filo that is in excess, towards inside. We sprinkle the dough that remains with sugar and put the baking pan in the oven.

We pierce with the knife in order to see if it is cooked. When the knife comes out dry and the sweet has become reddish on top, then it is ready.
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