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.