When I was younger, I would go to islands that were certain to have a good nightlife. A good nightlife is lots of bars and nightclubs, a nice array of women (from all around the world), interesting and friendly people from all around the world, decent food scene with sit-down and take-out available.
Another “must have” for me is that the island has to have nice beaches. To this day, if an island does not have some nice beaches, chances are I’ll skip it. There are few Greek islands I would skip.
One such island that I visited a few times in my twenties was Mykonos. Mykonos is now firmly included the cruise-ship itinerary, it swells with partying tourists and some who rent villas away from the action for some peace and quiet and a retreat from the daily grind of life.
It’s odd about Mykonos, two groups of people go there – both seeking a retreat from life’s routine but both camps escape in two very different ways. You can have a quiet, peaceful stay in one of the many towns and villages that hug Mykonos’ coast or seek accommodations in the main hora (town) or near one of the party beaches, like Paradise.
Being in my forties, that “rah-rah-rah” party atmosphere doesn’t appeal to me anymore. Don’t get me wrong, I’ll stay up late, eating, drinking, dancing with the best of them but…”been there – done that”.
If you’re in the mood for an island that can offer both a party atmosphere and some idyllic beaches and less populated towns, then Mykonos could fit the bill for part of your Greek vacation.
Mykonos has tons of places that offer varying cuisines for all budgets. You’ll find lots of fast food, cafeteria-style eateries by the beach, high-end restaurants and some authentic Greek eateries in between. Like anywhere when traveling, ask the locals where they eat, listen and watch where the locals eat. If you want good Greek food in Mykonos – this is what you should do.
One such traditional dish from Mykonos is there Garlic Makaronia with Mostra. Mostra is a barley rusk and island specialty which resembles the Cretan Dakos. This dish is also a wonderful Lenten dish as there is no cheese in it. Instead, the ground Mostra (rusk) acts like a poorman’s grated cheese.
For this dish, I used some over-ripe, ultra-sweet cherry tomatoes. The simplicity of the dish relies on the best ingredients. I used extra-virgin olive oil, all semolina flour pasta from Misko, sweet cherry tomatoes, minced garlic and some blitzed barley rusks.
Please note, extra-virgin olive oil is used here so be careful not to cook over a heat any higher than medium.
If you’re fasting for Lent or looking for a fast, light pasta dish, try the Mykonos specialty, Garlic Makaronia With Mostra!
Garlic Makaronia With Mostra
(serves 4)
1/2 cup of extra-virgin olive oil
1 pint of very ripe, sweet cherry tomatoes
1 500gr. package of Misko spaghetti
6 cloves of garlic, minced
approx. 1 cup of ground barley rusk (Mostra or Cretan Dakos)
- Place a large pot of water on your stovetop over high heat. Bring to a boil and add a good amount of salt. Cook spaghetti according to instructions.
- In a food processor, pulse the barley rusks into a coarse bread crumb consistency. Empty into a bowl and reserve. In the same processor, pulse your cherry tomatoes until pureed but still chunky.
- Pre-heat your skillet to medium and add your garlic, as soon as you can smell the garlic wafting through the air, add your tomatoes and stir to incorporate. Adjust seasoning with salt and pepper and simmer for a 3-4 minutes, keep warm.
- When your pasta is cooked, Drain and add it into the skillet with the sauce and add some ground rusks and toss to blend the sauce with the pasta.
- Divide among the four plates and sprinkle the remaining ground barley rusks on top of each serving.
Note: Cretan style Dakos can be purchased at your favourite Greek food mart.
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© 2007-2009 Peter Minakis
37 Responses
What a delicious dish!
I hate such places! If I want to see a country, it is not to do the same thing that I can do here (something I don’t do here either ;-p). I’d go to Greece to see towns, landscapes, old momnuments, to meet people of interest, etc… (to discover the culture of Greece) and not to meet my neighbors in one of those Ibiza-like parties, ugh!
Cheers,
Rosa
Mykonos has some of the hottest men around too. Love the sunset & cocktails there…
But not my scene anymore, I like more private islands nowadays and I love that close up shot of the misko…heavenly.
That looks absolutely delicious and I enjoyed reading your post too! You manage to bring Greece alive for me, even though I haven’t been there.
L’il Burnt Toast has been to Mykonos and Delos, but I have yet to have the pleasure.Masybe someday I will find myself drunking some Greek wine and eating makaronia.
That does look simple and delicious. As I’m more likely to get to Toronto before I get to Greece, is there a restaurant you’d recommend that serves this dish?
LOL! You party animal you! All jokes aside, the mostra is a new word for me (good to see how other regions make use of breadcrumbs). Great flavours Peter and a good tip regarding the high heat applied to extra virgin olive oil! Purely delicious!
Great post, beautiful photos…especially the mostra. One of these days you have to share a pasta with Presto Pasta Nights.
mykonos sounds a little too party town for me, too :) this pasta sounds just right for me, though. yum!!
A simple and perfect dish, yum!
“Beginning in my forties…” Well, my dear, you have the gift of looking to be in your early thirties. You wear Greek well!
Great minds….I like the idea of the Mostra for a bit of extra crunch!!!
I love food as simple yet so fabulous & tasty as this!!! MMMMMMMM….. Love it!!
That’s a simple but so tasty food!!!
I’ve never been in Myconos, do you believe it??
I’ve visited almost all the greek islands, but not Myconos.
Simple and delicious.
I must be getting old because even at 32 I have zero desire to stay up past 10 p.m. on the weekends however, on vacation would be a totally different philosophy.
Its not fair showing the beautiful warm beach while its still snowing here in MN. That dish looks wonderful in its simplicity
I really would love that dish Peter!! It looks so simple yet sooo good.
I’m still after that spaghetti (if it’s the one I’m thinking it is – with the hole in the middle)?? Can’t get it anywhere :(
Simple, colorful and I’m sure it’s a dish that’s full of flavor. I’ll have to check around to see if I can find that pasta locally!
Oh the beach like that is out of question for us, it’s way too crowded. We always go to very secluded area, more private, and normally avoid touristy area. I guess everybody has their own type of vacation.
Pasta sounds delicious of course.
Cheers,
elra
Sounds like fun (for the younger-than-us crowd :-)) but we have always gone to places like this at the end of the season when the tourists have gone home but the great food remains. And cheese or no cheese, this dish looks delicious.
Thanks Peter, now I want to go on vacation to this beautiful Island.
I’m not even 40 yet and I think the party scene is way beyond me. Maybe it happens when you have kids? You’re too tired to party? Thanks for all of the lovely pictures, I love to travel vicariously through you.
Oh, YUM.
I’ve not heard of mostra… but this dish looks fab, and makes me think I ought to seek it out.
And Peter, you can plan a vacation for me anytime!!
Looks delicious, especially with the fresh cherry tomatoes and the interesting addition of mostra. First time I’ve ever seen it together.
What a nice refreshing pasta. The waters are so clear … looks like a great place to be ;p
Ha ha ha ha! Loving the picture of you partying the night away there Peter – I always knew you were a bit of a wild one ;)
it look delicious,yammi.
have a nice day !!!!
i like the looks of that barley rusk and the thought of what it might do for a simple pasta dish. party indeed. :)
Dammit, I just got back from holiday and now I need to go on another ;)
I’ve never been to Mykonos before. Not my type of vacation. The dish sounds great and I am becoming a big fan of garlic.
I really enjoy this idea on a very simple and delicious pasta. But I had not heard of mostra. I think I will make some search about it.
One day I have to get to Greece. Wonderful dish.
Get us to Greece stat!
That barley rusk is so intriguing….and now I can vouch for how delicious misko spaghetti is!
That is one of my favorite types of pasta dishes. Saute a little garlic in olive oil and add tomatoes or whatever… So good.
Thanks for the island tips, “party guy”! ;) I am so with you on the “been there, done that” thing!
really interesting – the barley rusk thing… i’m quite sure that pasta dish was wonderful. i could eat that happily and not miss the cheese or well, anything at all…
Just for yr information, Mykonos does not have any villages or towns around the island, except of the capital city and a small village called Ano Mera, as I recall. All the places are estate settlements made the last 40-50 years. Do not expect to find any traditional village except the capital.