The Dodecanese

The Dodecanese, meaning "12 islands," lie in the southeastern Aegean, along the southern coast of Asia Minor (Turkey). They include popular tourist destinations like Rhodes and Kos, as well as smaller, less-frequented islands, such as Karpathos, whose villages are almost untouched by modern civilization. 
LINK TO KUKLASKOUSINA WEBSITE
The foods of the Dodecanese are more elaborate than those of the Cyclades. Rice and homemade pastas play an important role in the cuisine, as do tomatoes, which are used in all sorts of dishes, including stews and (along with ground meat) in traditional keftedes, the fried meatballs of Rhodes.

LINK to Keftedes or Greek meatballs
LINK to Dolmathakia me Kima: Stuffed Grape Leaves with Meat and Rice

LINK to MAKAROUNES or homemade pasta

The most distinguishing characteristic of the Dodecanesian cuisine is the use of a wide variety of spices. For example, in the remote village of Olympos on Karpathos, breads and sweet Easter cheese tarts are flavored with an aromatic blend of coarsely crushed coriander seeds (grown and dried in the village), ground allspice berries, cinnamon, cloves, cumin, black pepper, and mastic or aniseeds.
MORE ABOUT KARPATHOS:
Karpathos charms with its beautiful beaches and flavorful cuisine that features dishes like byzanti?lamb or goat filled w...