Mitzithra of Leros
The local cheese "myzethra" is made of oil, ash, bran and "thoubi" which gives it a very nicy flavor. You can eat it with "paximadi" bread, oil and tomato or you can grate it over your spaghetti
'Pougakia', sweets stuffed with almonds and honey.
It is a tropical fruit with a strong smell and taste, the fruit of which has been transported from Egypt and is growing mainly in September.
Soumada of Leros
It is a white beverage made of bitter almond.
It is made from goat's milk or mixed with sheep's milk. Outside it has a red color due to the slurry of semi-sweet wine in which it is dipped.
It is a table cheese made of sheep's or goat's milk and it stands out for its rich and spicy flavor. It is preserved in oil.
Spoon sweets of Leros
Traditional sweet from candied fruits or vegetables such as quince, bitter orange and eggplant.
It is also known as a roe, cleaned from salt, preserved in sunflower oil of exceptional quality. Handmade product, which is kept in the fridge and served with extra virgin olive oil and fresh lemon juice.
Fillet of mackerel marinated in vinegar and flavored with rosemary, spices and garlic, preserved in sunflower oil of excellent quality. Handmade product, which is kept in the refrigerator and is served with extra virgin olive oil and fresh lemon juice or vinegar.
Leros is generally an island of fishermen, so its main product is fish. Famous is the anchovy and the mackerel, which are corned. Fillet of corned mackerel cleaned from the salt as well as its skin, preserved in excellent quality sunflower oil. Handmade products, which are kept in the refrigerator and are served with extra virgin olive oil and fresh lemon juice.
Amigdalota of Leros
A leading role among the traditional sweets of Leros has the Amigdalota, made from almonds and sugar and flavored with, among others, rose, mastic, and orange or mandarin zest.
Τhyme honey of Leros
Traditional fine honey with an amber hue very fragrant in the nose with the smell of the herbs of Leros.