Lemnos

Lemnos is a volcanic island located on the edge of the Aegean. This absolutely authentic place makes you wonder if you are really in paradise. Wonderful nature, delicious food, and wonderful travel treasures that you discover at every step.

Local products

Besides Lemnos’ wheat and barley, it’s worth checking out the island’s fava, which is made with lathouri (an herbaceous legume), as well as its string beans (ambelofassoula) and Lemnos tomatoes (for an exceptional summer salad), dried white or black-eyed beans, ‘Virgin Mary’ chickpeas and much else.

The traditional variety of vine cultivated in Lemnos is the muscat of Alexandria, which makes for an exceptional, very aromatic wine, a P.D.O. Lemnos, which along with Lemnos’ equally notable corn, have been famous since the time of Aristotle.

Try the local cheeses, like Kalathaki of Lemnos, melichloro and kaskavali, a sharp cheese whose method of production is lost in time. In addition, there is homemade pasta, trahana, thyme honey, paximadi, lobsters and abundant red mullet, along with shrimp and cuttlefish as well as local bitter oranges, apricots and zucchini.

The cuisine of Lemnos has been influenced by the Greek refugees from Asia Minor who settled on the island after WWI in 1922.

Among the unique local recipes is a fish soup where trahana replaces rice.

Gastronomy

Benizelika: Small, almond-based sweets with white icing. The famous Greek statesman Eleftherios Venizelos was treated to this sweet when he visited the island.

Katmeria or Katimeria: Fried pita made from a simple pasta dough. Served with cheese or petimezi.

Kourkouta: A type of dessert very similar to rice pudding, but made with bulgur rather than rice.

Lazari or Lazroudia: Small human-shaped bread rolls filled with dried figs and made for the Saturday of Lazarus during the Easter holidays.

Louloudia: A sweet very similar to diples. Served with honey and finely ground almonds

Manti: A pita with ground meat and trachana. The recipe is clearly influenced by the nutritional habits of the Greeks of Asia Minor who arrived on the island in 1921-22.

Samsades: A Christmas sweet that is very similar to baklava, but rolled and filled with almonds.

Feloudia: A simple sweet made from slices of pumpkin baked in the oven and sprinkled with sugar, cinnamon, raisins and a little olive oil.

Flomaria: Traditional hilopites. Local pasta made from milk, eggs, flour and semolina. Once dried, they are eaten with or without meat, but also as a soup with tomatoes, vegetables or milk.

Amygdalota: Particularly widespread, since almond trees flourish on the island.

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