The uniqueness of Rhodes’s cuisine is composed by delicious meat, fresh fish and seafood based dishes, as well as a wide variety of fresh vegetables, olive oil, nuts and herbs.
STARTERS
One of the most famous starters you can order while enjoying your lunch/dinner in a ‘’taverna’’, is the ‘’Pittaroudia’’. These are made of chickpeas, zucchinis, onions, parsley and mint, all mixed up with flour, eggs and fried in olive oil.
Zucchini flowers wrapped up in a golden fried batter mixture and stuffed dry mizithra cheese, eggs, milk and chopped mint is rare to find during summer, but if you do, try them! Definitely worths it!
MAIN DISHES
‘’Kapamas’’ is the traditional Easter dish served in the villages. Usually, it is placed in the oven on Holy Saturday afternoon and it is taken out on Easter Sunday. As it is so delicious, many restaurants have included this dish in their menus throughout the year.
Then the ‘’Greek COOKED Sushi’’ follows, our traditional Giaprakia. The recipe has its roots in Minor Asia. Vine leaves stuffed with minced meat, rice, mint, dill and aromatic herbs are so tasty and when they are offered to you during a meal, it me ans that the host has made that ‘’extra’’ step to please you (as they take so much time to prepare and wrap them up).
A dish difficult to find (but if you will, please order it without any second thoughts!) is snails (locally called ‘’Karavoloi’’) cooked in a pot with onions and tomatoes. Mmmmmm!
Next post will follow regarding sweets and treats.
For now, ”Kali orexi”! (meaning ”Enjoy your meal!”)
