Traditional recipes and local produce from the island
In the tavernas of Halki, you will enjoy local delicacies, and when it is time to leave, you will certainly take away unique culinary memories.
Between the local thyme honey and the cheese made from goat's and sheep’s milk, the fragosyka (prickly pears) and local handmade pasta, your stay on the island will be a culinary "journey" that will captivate you to the point of asking for the recipes.
The fame of Halki's handmade makarounia, pasta served with sautéed onion and cheese from local goat’s and sheep’s milk, has spread far and wide, along with koulia, pasta shaped like shells, and the small orange shrimp, which reach just seven centimetres and are the most delicious you have ever tasted.
Try the ofto lamb, slow-cooked in a traditional wood-fired oven and stuffed with rice, liver and herbs; do not say no to the tiny giaprakia, stuffed vine leaves, which have been painstakingly prepared.
From the fish and seafood, taste the fouskes (sea squirts), smarides (picarel) and skarous (parrotfish), and try the local kakavia (fish soup).
Local dishes are accompanied by the island's cheeses: myzithra, both sweet and salty, and axevotyriasto.
The pitia, small pies filled with greens and cheese that are baked every morning by the traditional bakery, are also delicious.
Sweet treats are integral to the traditional cuisine. Taste xerotigana (fried dough strips) with sesame, cinnamon and honey, and definitely sample handmade loukoumades (honey puffs) covered in local thyme honey.
Between the local thyme honey and the cheese made from goat's and sheep’s milk, the fragosyka (prickly pears) and local handmade pasta, your stay on the island will be a culinary "journey" that will captivate you to the point of asking for the recipes.
The fame of Halki's handmade makarounia, pasta served with sautéed onion and cheese from local goat’s and sheep’s milk, has spread far and wide, along with koulia, pasta shaped like shells, and the small orange shrimp, which reach just seven centimetres and are the most delicious you have ever tasted.
Try the ofto lamb, slow-cooked in a traditional wood-fired oven and stuffed with rice, liver and herbs; do not say no to the tiny giaprakia, stuffed vine leaves, which have been painstakingly prepared.
From the fish and seafood, taste the fouskes (sea squirts), smarides (picarel) and skarous (parrotfish), and try the local kakavia (fish soup).
Local dishes are accompanied by the island's cheeses: myzithra, both sweet and salty, and axevotyriasto.
The pitia, small pies filled with greens and cheese that are baked every morning by the traditional bakery, are also delicious.
Sweet treats are integral to the traditional cuisine. Taste xerotigana (fried dough strips) with sesame, cinnamon and honey, and definitely sample handmade loukoumades (honey puffs) covered in local thyme honey.
