Its main feature Rhodesian cuisine is the combination of meats with pastries and legumes with a strong presence of cumin, the use of which is the largest in Greece.
It is no coincidence that cumin they call it long smell and that the most important books written about the gastronomy of the island (George Troumouchis-Costas Kapsanakis) is entitled "Long smell - The culinary heritage of Rhodes".
At Rose one can taste many kinds of local food. We present to you the 10 main and most characteristic delicacies of Rhodesian traditional cuisine, which one can find in selected taverns of the island.
Lacan
Η lacana It is probably the most characteristic dish of Rhodes because it contains a combination with the favorite ingredients of the inhabitants of Rhodes, namely goat, chickpeas, thick and cumin. After soaking the chickpeas in water overnight, place them together with the goat pieces, the tomato sauce, the chickpeas, the coarse, the herbs (cinnamon and cumin), the salt and the deep-fried onions in the bowl (clay pots) and after adding the water, cover it with its lid and place it in the oven for at least three hours.
Pitaroudia
The pit (t) aroudia - with a double tau accent - is for the Rodites that the pseudo meatballs of the Cyclades are made in every place and season, with different ingredients which after being mixed with flour, eggs, onion and mizithra are fried in olive oil. They stand out pies from chickpeas using both parsley and mint, the pitaroudia with minced meat minced beef coarsely chopped with two knives with the necessary cumin, pies cauliflower, pies with Red pumpkin, pies with bracelets (mushrooms), pies with tomatoes, pies from potato and zucchini jars.
Trachanas with fish
Ο frumenty The pasta, which is made from milk and wheat, was very popular in Rhodes, either in the form of soup or thicker and was cooked in many versions. Let's look at some: In Laermes trachanas was cooked with chicken, peppers, tomatoes and deep-fried stale bread, in Cretinia with partridges, in Massari with pork, while in Lard trachanas was cooked with tomatoes, onions and fish.
Beans with garlic
Η garlic is very dear to Rhodes. We find it raw, ie the classic one where the garlic is beaten in a mortar with salt, oil and lemon and thus accompanies the fresh beans. Another version of skodalia is the pan, where we fry the garlic and add vinegar and lemon juice, water and flour until it becomes a thick porridge that beautifully accompanies cod or red mullet.
Ships
The ships in Rhodes are cooked in many ways, with grasswith fern (groats) either stew ships. In any case, the ships are washed several times, rubbed with salt and lemon, boiled and the back is removed from their shell. Fry the onions and the chopped tomatoes in a saucepan and at the end add the caravans, stir and boil them again.
Melekuni
The melekouni is the ambassador of gastronomy of Rhodes, a dessert that is loved by all Rodites, of every generation, age and social status. Every little hunger of everyday life or every celebration is also an opportunity for a little angel. The melekouni looks like a pastel, but is softer, made with paddy sesame, almond, and is usually flavored with cinnamon, cloves, nutmeg, orange peel, bergamot or citrus. Its origin, like many sweets with nuts and honey, comes from Ancient Greece and then the Byzantines and Venetians added their own touch. Its name comes from honey and kouna, as they say in Rhodes the seed, a corruption of the ancient Greek "grains". Each area of Rhodes has its own variant, But the main recipe includes mixing honey with roasted sesame seeds, spices (cinnamon powder, grated nutmeg, grated coriander, mastic powder, grated cloves), orange zest and almonds. Remove the mixture from the heat and then open a sheet one centimeter thick and cut it into diamonds.
Giaprakia
The recipe for the traditional giaprakia of Rhodes has its roots in Asia Minor and their characteristic is the coarsely minced minced meat and the delicacy in the wrapping of the vine leaf and thus they differ from the corresponding yaprakia made in Macedonia from cabbage. Rinse the vine leaves with lukewarm water, place in them a small spoonful of the mixture - pork, ground beef, rice, tomato sauce and chopped bunches of dill, onion, mint, parsley. Place the giaprakia in the pot and cover them with a plate and boil them. In Sorority the giaprakia are made with cabbage and kavourma, in Inspired with minced hare, at Asclepieion the giaprakia are made with a wave by a goat, while in Kattavia the giaprakia are filled with oatmeal and beans.
Goat with fat
In the old days, they were all cooked together in a clay bowl. Lacan is still made in Rhodes in the traditional way, but in many places the goat cooked like here. In a saucepan, fry the goat pieces one by one and then the chopped onion. Stir, add the tomato paste, garlic, bay leaves, salt and pepper, cover with water and bring to a boil. Put it in the oven for an hour and a half and add the fat for half an hour.
Stuffed zucchini flowers
The zucchini flowers morning-morning and then, carefully washed and dried. Make a mixture of goat cheese, dry mizithra, eggs, milk, chopped mint, pepper to fill the flowers, pass through batter and then fry in olive oil.
Supriorizo
We clean the cuttlefish from the central bone and the entrails and we put them with their ink to boil in water for half an hour. Then cut them in boiling water and add grated tomato and dill. Fry fresh and dried onions and throw them in the pot with the cuttlefish. Add the rice and boil them all together.
Local typical dishes of Rhodes - Greek Gastronomy Guide
PLACE & HISTORY - TRADITIONAL KITCHEN
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