Kassiotiko pilaf is red, cooked in a broth of boiled lamb or goat with tomatoes, and served sprinkled with cinnamon. It is the dish that one will encounter at every festival and every important social event on the island — almost synonymous with the celebration.
The festive dish
At the Kasos festivals, which are organized throughout the year on the occasion of weddings and baptisms but mainly on major religious holidays, the table is dominated by dishes deeply connected to the local identity: Kasosian pilaf with cinnamon, dolmadakia, fried potatoes, braised lamb or goat and macarounes with sitaka, while the traditional xerotigana cakes stand out among the desserts. Food and wine are offered free of charge to all attendees.
The Lenten version
During fasting periods, the place of meat pilaf is taken by teapot, the fasting substitute for traditional pilaf.