Traditional Cuisine of Rhodes

The basis of Rhodesian cuisine is mainly the three products of the Mediterranean diet, the wheatThe olive and wine followed by legumes and cheese.

Utilization in traditional ways of the above products produced foods particularly widespread on the island such as oatmeal and various types of pasta (trachanas, twisted and pinched spaghetti, noodles, bun, buns, mangouras, worms, loukoumia, instead of macaroni) and in combination with other raw materials they created simple, nutritious and delicious dishes.

The main feature of Rhodes cuisine is use of cumin which is the largest in Greece. It is no coincidence that cumin is called a 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".

From the appetizers offered by the cuisine of Rhodes stand out the Rhodesian pitaroudia, the zucchini meatballs, the vlita and the giltri yachni, the stuffed of all kinds (tomatoes and peppers, zucchini flowers), the karavolos (snails braised with plenty of onion or onions) , entrades with meat and vegetables, the goat in the pydiak (narrow and tall clay hoop), the chicken with oatmeal, the lacana a delicacy from Lindos (goat cooked with oatmeal) and chicken with Turkish delight (a type of pasta), lentils (goat meat with lentils, ie dried beans or chickpeas).

The tender leaves of the cyclamen "camels" are used for wrapping the dolmadas, while the cyclamen bulbs are distinguished by repeated boiling and are eaten as a dessert, unique in Greece!

Other delicacies are mantinades (a type of small frying pan, which after being fried is dissolved in honey with flower water), muskrats (sweet, stuffed with a mixture of nuts, nuts and spices), tahini pies, and kaisi from kaisi.