Ikaria, Part the First

Flag of the Free State of Ikaria

Note to readers (if there actually are any of you out there): I got a little carried away and wrote a giant post for Ikarian Independence Day, but not to worry, I’ll spread it out over a few slow-news days. Here's the first installment.

July is a great month for revolutions. My husband Andreas is full-blooded Ikarian, and like all Ikarians he is insanely proud of the fact. This means that July 17th is a major holiday at our house, and any major holiday requires a special menu.

Ikaria is an obscure Greek island in the northeastern Aegean, so close to Turkey that my husband’s teenaged aunts were able to escape the island’s World War II Italian occupation by paddling off one dark night in a rowboat to Ismir. Ikaria was a popular and prosperous little island back around 500 BCE, when quality wine grapes and thermal hot springs contributed to its reputation as a veritable Club Med for the ancients. Sadly the place fell on hard times and got passed around like a bad white elephant gift from Athens to Rome, Byzantium, Genoa, and various other empires, finally winding up in the hands of the Turks. The Ikarians really didn’t like being under Turkish rule – didn’t take to it at all, in fact - and promptly killed the first tax collector that got sent out to the island. The natives thought that was that, but in 1830 a treaty awarded the island unequivocally to Turkey.

Ikarians are a feisty people. On July 17th 1912 they decided they’d had enough and held a one-day war in which there was a single Ikarian casualty (Hail George Spanos! The martyred hero of the revolution!). Either the Turks thought the pile of rocks wasn’t worth fighting over or they decided Ikarians were too scary to mess with, because Ikaria remained an independent free state for almost five months. They even printed a set of postage stamps (highly prized today by Ikarians the world over) before deciding to join up and become part of Greece. It was a short-lived but sweet independence, worthy of the cool commemorative poster that you can see on so many Ikarian-American walls. We’ve got one in black and white but someday I’m going to get my hands on one of these awesome colorized babies.

The revolution happened to occur on the same day as the saint’s day of the patron saint of my husband’s village of Arethousa (all Greek villages have to have a patron saint). The annual village festival for Agias Marina in Arethousa doubles as an all-island celebration of the anniversary of Ikarian Independence, and therefore serves as a fine excuse for a huge party. And just think… all over the world, expatriated Ikarians and their extended families are grilling souvlaki and dancing the Kariotiko in their backyards. The things you never knew about.







Agias Marinas Day Menu

Souvlaki
Tzatziki
Melitzanosalata
Sefkoulapita
Ikarian Potato Salad
Bread
Feta
Olives
Watermelon

And now for today’s recipe, Souvlaki with Tzatziki.

Sometimes people are surprised that I don’t use lamb for the souvlaki. Well, I have, and it’s good, but pork is more tender and it’s certainly a whole lot cheaper. I buy whole pork loin when it’s on sale and keep it in the freezer to use for souvlaki. On the island they might use either of those meats or goat, which is especially plentiful.

SOUVLAKI

1/3 C. lemon juice
2/3 C. olive oil
garlic, crushed – lots (10-12 cloves, or to taste)
1-2 T. dried oregano
pepper, to taste
pork: cut up a 4 lb. pork roast or boneless chops into 1-1/2” cubes, removing extra fat

Mix marinade ingredients together. Marinate pork pieces 1 hour. Skewer onto wooden skewers, then cook on grill until done. Serve with Tzatziki on the side.

TZATZIKI

1 cucumber, seeded and grated
1 C. whole milk yogurt (use Greek yogurt if available)
2 or 3 large cloves garlic, pressed
1 t. minced fresh mint leaves
about ½ t. salt

Mix all together, adding salt to taste. Best if made a day ahead.