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Ikaria is one of the Blue Zones

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nadellii

nadellii

Active member
I have been studying the "Blue Zone" concept and I am excited to see that an island in Greece made the cut. In my research about the island, I can see that some of the food is a little different than it is in the rest of Greece, and that it is very much tied to what is available on the island. I know other places in Greece are like this, too, such as Crete. Anyway, I wanted to research a bit about the cuisine of Ikaria. Please chime in with any feedback about this list, or if you have anything to add:
  • Like a lot of Greece, Ikarians seem to forage. I saw salad recipes with purslane and other wild greens
  • Lots of fresh food, like freshly picked veggies and fruits, fresh-caught fit
  • It seems that when an animal is used, they use as much of the animal as they can (organ meats, bones, the regular meat, etc)
  • I believe the food supply on the island is self sustaining?
  • They drink a lot of wine on the island
I am not 100% sure how this is any different from other places, like Crete. I think Ikaria made the list because of the life expectancy and overall health? Does anyone know of any good dishes I can try?
 
Hi Nadellii,
Ikaria produces a wonderful cheese from the goats that roam the mountains called Kathoura. Also their pine honey “peukomelo” is tooted to be one of the best honeys in Greece. One of their most famous dishes is called “Soufiko”. It is a medley of various vegetables.
 
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I went to Ikaria last year for a week. It was beautiful. The people were so much more relaxed and less money-focussed than the more touristy islands. The food was incredible! It was the best Greek food I have had at a restaurant anywhere in Greece. From what I could see, they eat a lot of fish and vegetables. They also dance a lot at paniyiria! It was a great experience and if you are interested in the blue zones, definitely worth a visit!
 
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PemiKanavos said:
Hi Nadellii,
Ikaria produces a wonderful cheese from the goats that roam the mountains called Kathoura. Also their pine honey “peukomelo” is tooted to be one of the best honeys in Greece. One of their most famous dishes is called “Soufiko”. It is a medley of various vegetables.
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Thank you! I will look for this these, and the honey and other foods, as well.
 
Vangelis said:
I went to Ikaria last year for a week. It was beautiful. The people were so much more relaxed and less money-focussed than the more touristy islands. The food was incredible! It was the best Greek food I have had at a restaurant anywhere in Greece. From what I could see, they eat a lot of fish and vegetables. They also dance a lot at paniyiria! It was a great experience and if you are interested in the blue zones, definitely worth a visit!
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These are some beautiful insights. It really sounds like they live such a healthy lifestyle. - it sounds like it doesn't matter which restaurant I visit, it's likely all good? Goes to show you that being a "blue zone" is about more than just the food. I can't wait to see it in action.
 
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nadellii said:
These are some beautiful insights. It really sounds like they live such a healthy lifestyle. - it sounds like it doesn't matter which restaurant I visit, it's likely all good? Goes to show you that being a "blue zone" is about more than just the food. I can't wait to see it in action.
Click to expand...
Not every restaurant is great. Stick to the traditional ones and you will be rewarded. We stayed in Armenistis and we drove up the mountain a little (10mins I think) and there we found Τα μπακαλιαρακια της Αθηνας

The food was amazing. Very unique too.
 
Vangelis said:
Not every restaurant is great. Stick to the traditional ones and you will be rewarded. We stayed in Armenistis and we drove up the mountain a little (10mins I think) and there we found Τα μπακαλιαρακια της Αθηνας

The food was amazing. Very unique too.
Click to expand...
I agree with this advice not just in Ikaria, but everywhere in Greece. Stick with traditional places! Also, Vangelis, thank you for sharing the name of the restaurant. I have never actually been to Ikaria but have a list of "possibilities" for Greece and I tucked this away for when I go eventually.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

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