Local recipes


For most travellers, food is synonymous to travel and travelling is all about experiencing new things and meeting new cultures. Here are some local recipes and dishes to take a step out of your comfort zone and try something new, making the most of your holiday on Kos Island.

Pligouri (bulgur) with cooked pork, is one of the island’s known-to-be- local recipes, along with zucchini flowers stuffed with rice, pihti, ntolmadakia (stuffed vine leaves with rice and maybe mince meat) and makarounes (pasta served with roasted pork). When it comes to dairy, the local mizithra cheese and wine cheese of Kos, called krasotyri, are also not to be missed whilst on the island!

Enjoy the local dishes of Kos in the island's countless restaurants and tavernas or try to make them yourself at home when you start missing Kos, to somehow cure your nostalgia!

Local recipes

Stuffed zucchini flowers

  • 5 - 30 zucchini flower

  • 1⁄2 kg of rice (preferably Carolina)

  • 1 cup olive oil

  • 3 ripe tomatoes

  • 1 onion

  • salt and pepper

  • parsley / mint

Wash the zucchini flowers thoroughly with running water and place them in a pan with the stalk facing up, so that they won't close. Cut the onion, parsley, mint and tomatoes and put them in a bowl. Add the rice, olive oil, salt, pepper and water and mix well by gently pressing the ingredients. To fill the zucchini flowers, put the filling using a teaspoon and then close and place them in a pot. Once one layer is full, continue to the next. Housewives often also cook dolmadakia (stuffed vine leaves) in the same pot. Once adding all zucchini flowers to the pot, add water until they are covered and put a plate on top to keep them in place and prevent them from opening while cooking. Simmer for 45 minutes. The food is ready as soon as there is no water seen around the zucchini flowers and rice is cooked.

Local recipes

Pork with bulgur (pligouri)

  • 700 gr. pork in pieces

  • 2 cups thick bulgur

  • olive oil

  • salt and pepper

  • cumin

Put 6 tablespoons of olive oil in a pot. Heat the olive oil and add the meat. After 4-5 minutes, when one side of the meat darkens, turn it around so that it is also cooked on the other side. Stir and continue for another 2-3 minutes. Add 2 cups of water (the meat must be covered with water) and cover the pot. Boil the meat until it gets soft and there is little remaining oil and broth in the pot's bottom. While boiling the meat, wash the bulgur under the tap in a strainer and then place it in a bowl and soak it in warm water. When the meat is cooked, remove the pot from the heat. Uncover the pot and add salt, pepper and cumin. Strain the bulgur, which will be soft yet grainy by then, and throw it into the pot. Stir with a wooden spoon. The bulgur will immediately absorb the broth, so close the pot's lid and wait for five minutes. Serve and add a little cumin for extra flavour!

Local recipes

Stuffed vine leaves (dolmadakia)

  • 1 kg of vine leaves

  • 1 kg rice (preferably Carolina)

  • 1 cup of olive oil

  • 1 large onion

  • 2 tomatoes

  • 2 lemons

  • salt and pepper

  • parsley

Fill a large cooking pot with water and start boiling it. Place the vine leaves into the pot for 4 minutes. Then put them in a strainer to remove water. Grate the onion on the small side of the grater, the tomato on the large side and continue by chopping the parsley. Mix all these ingredients in a bowl with your rice (which should be previously washed) and add a little salt. Proceed to the wrapping process by opening the vine leaves and placing a teaspoon of filling on the edge of the leaf. Close the edges of the vine leaf and roll / wrap the vine leaf. Place some vine leaves at the base of the cooking pot, then carefully add the dolmadakia one by one, very close to each other. Once the first layer is covered, continue to the next. When placing all the dolmadakia into the pot, add salt, pepper, the juice from two lemons, olive oil and about 500ml of water. Place a plate on top of the pot in order to keep them in place while cooking (we do not want them loose!). Put the pot on fire and cook at a low temperature for 45 minutes. Cooking is over as soon as water disappears from the pot and rice inside is cooked!

Local recipes

Evraiko (scrambled eggs with tomato)

  • 4 - 5 eggs

  • 3 medium onions

  • 4 red tomatoes

  • salt and pepper

  • virgin olive oil

Peel the onions and tomatoes and cut them into small pieces. Add olive oil into a frying pan and as soon as it’s heated, start frying the onions. Continue by throwing the chopped tomatoes into the pan, while adding salt and pepper. Mix them until tomatoes are cooked, removing its liquids (about 10-15 minutes). Break the eggs in a bowl, making sure they are ok and stir quickly using a fork to dissolve the yolk. After stirring, place the eggs into the pan and mix well. At the same time, low the temperature and cook for about 10 minutes. Move the frying pan away from the heat as soon as the eggs are cooked and liquids in the mixture have disappeared. Serve on a plate and add some grated feta cheese, if you are into it!

Local recipes

Lampropites (Easter cheese pies)

Ingredients for the dough:

  • 1 cup of fresh milk butter

  • 1/2 cup of corn oil

  • 1 1/1 cup of medium warm water

  • 1 box of evaporated milk

  • 1 1/2 sachet of dry yeast

  • 1 sachet of baking powder

  • 1/2 tablespoon of salt

  • 1 kg of common flour for all uses

  • 350 gr of self-rising flour

  • sesame

Ingredients for the filling:

  • 1 kg local white cheese

  • 1/2 kg of local anthotyros

  • 4 eggs

  • pepper and nutmeg

  • 1 egg for spreading

These sort of «open» cheese pies are usually made during Easter and that is why locals call them lambropites (i.e. Easter pies). As tradition has it, they are usually prepared on Holy Thursday.

Prepare the mixture for the dough using the ingredients in the order written above and let it «rest» for four hours. We start by placing the yoghurt in a bowl, along with the melted butter, salt and eggs and start mixing. We slowly add flour and baking powder. The dough should be soft. We create pieces of dough the size of our baking forms, about one centimetre thick. Forms can be found in various sizes but it is customary to use round metal forms to shape these cheese pies. We first butter the form and then spread the dough, flatten it by hand so as to have the same thickness everywhere.

We prepare our filling by melting the cheese with a fork and placing it into the forms. In the end, use a brush dipped in a mixture of a raw egg, cinnamon and freshly grated black pepper to coat their surface and bake them in a medium heated oven until they get their golden brown colour. Bake for thirty minutes, at 160 degrees, using the oven's both upper and lower resistance.

Kos Island Greece