Sardine pilaf

A dish that blends the region’s culinary tradition with its rich fishing activity. Rice is cooked with aromatic herbs, saffron, raisins, and pine nuts, then bound with egg and white local cheese for a creamy texture. The mixture is transformed into a pie layered with grilled sardine fillets, forming a golden crust. A dish that pairs beautifully with wine, tsipouro, or ouzo.