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AEGEAN ISLANDS

Gastronomy

The regional ingredients of plant or animal origin are so delicious that you can choose various local specialties (savory or sweet) without particular dilemmas.
The best dish is the classic kid in the oven with potatoes. Additionally try ‘giaprakia’ (stuffed vine leaves with minced meat), pork crab, ‘koulousoufades’ and ‘poumpari’ (stuffed intestines of calf or pig, with minced meat, rice, herbs and liver pieces).

“Koulouria” is a kind of local handmade pasta served with sauce or plain with butter and cheese. ‘Tsouvras’ is a tomato soup with rice or bulgur.
From the pastries, ‘xerotigana,’ ‘melekounia’, the pouches with almonds and the eptazyma (seven times leavened) cookies stand out.

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My Aegean
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