Greek Food, Cooking and Recipe Community

Ikaria is one of the Blue Zones

1 - 7 of 7 Posts
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.
 
  • Like
Reactions: nadellii
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!
 
  • Like
Reactions: nadellii
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.
Click to expand...
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!
Click to expand...
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.
 
  • Like
Reactions: Vangelis
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.
 
  • Like
Reactions: Vangelis
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top