I have many recipes from different parts of Greece and this is one from my dear friend and fellow resident Panagiotis Moutsakis. A man who deeply loved this small island of Kasos and its inhabitants have embraced him too.
Initially I chose it because it's a food I love with simple ingredients; onions, spaghetti and this unique cheese, Sitaka.
Most do not know it and some confuse it with the Cretan ‘staka’ which has nothing to do with it. It is a soft creamy cheese with a light tart. It takes a long time to prepare. It is made from sheep's milk and after letting it sour in cauldrons, it is stirred continuously with a stick for 8-10 hours until all the liquid evaporates and only a creamy residue remains.
Another reason I chose this recipe is the island itself, which is just two hours by boat from on the east coast of Crete, and is a unique place untouched by mass tourism. It’s a rugged island but one that fascinates and deeply touches you. The people there are happy, kind and good-natured. They cook, play lyres and lutes and recite poetry. Two of my favorite locals are Nektarios and Eleni Stamatakis. Nektarios is a shepherd and one of the best lyricists on the island. Eleni is originally from Sitia but she gave up everything to follow...
ΤΑ ΞΕΝΟΜΠΑΤΙΚΑ
Ο ξενομπάτης, ο άνθρωπος που έρχεται από τα ξένα. Τον λέμε και ξενομερίτη, δηλαδή ο άνθρωπος από τα ξένα μέρη. Ο ξένος για τους Κρητικούς εξακολουθεί να είναι καλοδεχούμενος στην κρητική γη.
Η Κρήτη, δεύτερο μεγαλύτερο νησί της ανατολικής μεσογείου, με μακρόχρονη ιστορία, δέχθηκε επιρροές από όλη την μεσογειακή λεκάνη και κυρίως επιρροές από τον υπόλοιπο ελλαδικό χώρο, σε όλες τις ιστορικές φάσεις.
Οι άνθρωποι που ρίζωσαν στο νησί μας, έφεραν μαζί τους και τις διατροφικές συνήθειες τους. Χαρακτηριστικό παράδειγμα αποτελούν οι Μικρασιάτες, που εκτός των άλλων στοιχείων του πολιτισμούς τους κουβάλησαν και τις διατροφικές συνήθειες τους.
Τις συνταγές αυτές εκτός Κρήτης, από όλη την Ελλάδα… και όχι μόνο, συνταγές που αγαπάμε πολύ, θα βρίσκονται σε αυτή την κατηγορία.
SPAGHETTI WITH ‘SITAKIA’ CHEESE
MEATBALLS WITH MASHED POTATO (‘SOUZOUKAKIA’)
‘Souzoukakia’ is the traditional food of the Asia Minor Greek cuisine that became known in Greece when they came to Greece as refugees after the 1922 disaster. They are made with minced beef, pork and lamb, with the addition of spices. Their name comes from the Turkish word ‘Sucuk’ which means sausage.‘Souzoukakia’ is the traditional food of the Asia Minor Greek cuisine that became known in Greece when they came to Greece as refugees after the 1922 disaster. They are made with minced beef, pork and lamb, with the addition of spices. Their name comes from the Turkish word ‘Sucuk’ which means sausage.
CUTTLEFISH WITH INK
Here’s a wonderful recipe from the small island of Kasos.Here’s a wonderful recipe from the small island of Kasos.