Gastronomy - Fylla of Kalymnos -
Gastronomy - Fylla of Kalymnos

During the last day of my stay in Kalymnos island, I had no place to stay once more, so Xanthippi offered to host me at a small home they had next to theirs. They used that mostly for guests as it belonged to her sister. I had a really nice time as Xanthippi was so hospitable, and fed me with beautiful Kalymnian home cooked food. 

She was kind enough to make a traditional dish "Fylla", which is stuffed vine leaves with minced meat and rice and also posted at her kitchen and outside her home for a picture. 


  • 1kg beef mince (optional: half a pound of half-pork minced meat)
  • 1 cup of glaze rice (or Carolina)
  • 2-3 large dried grated onions
  • 1 grated tomato,
  • Half a cup of tea oil
  • Juice of 1-2 lemons
  • Vine leaves
  • Salt and pepper


Put all the ingredients in a bowl. Knead a little while until the materials are joined together. Heat the leaves, drain them and leave a little to cool.

Lay 2-3 leaves on the bottom of the pot. We take one sheet in our palm, put about a tablespoon filling and wrap them crosswise. Put them in the pot with the compound down.

Put 2-3 glasses of water and a little more oil.

Allow to enchant for about 45-60 minutes (initially strong fire to boil and then lower) Just before turning off the fire, pour with lemon juice. If necessary during cooking, add some warm water.


* Usually, especially when we cook the leaves in the winter, we make egg-lemon.

* Many housewives, and older, used it in addition to oil and vegetable butter.

* Optionally we can lay on the bottom of the pot and bones of steak.

* Optional and especially for the smell, we can fill and cook together with other vegetables, such as zucchini and peppers or cabbage.

* The leaves are the predominantly Sunday food of Kalymnos.

Gastronomy - Fylla of Kalymnos -
Gastronomy - Fylla of Kalymnos

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