Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Garlic and onion pasta with yogurt sauce from Kassos island



This is on the top of my list when it comes to comfort food! It is a rather unknown dish even in Greece, since its origin is the tiny island of Kassos. Few people know where that island is, but I do because it is my grandmother’s birthplace. The cuisine of Kassos is extraordinary, especially for the island’s size. The proximity to Crete and its emigrated population to Egypt and Istanbul have influenced the island’s cuisine.

Traditionally, ‘skordomakarounes’ is hand made pasta that looks like penne, topped with ‘sitaka’, the cream of the sheep’s milk and finished with ‘syvrasi’, slow cooked onions until caramelized.  Here is my mom’s version to the original recipe. 


Preparation Method

1.     Use a large frying pan to heat most of the olive oil (save some, to finish the dish) and add the onions and garlic. Slow cook the onions for about 15 minutes until they are almost caramelized (my mom adds a dash of sugar in the pan)

2.     In the meantime, boil the pasta al dente, according to package instructions

3.     Strain them and mix with the yogurt while they are hot

4.     Season and add the ‘syvrasi’ when ready. Enjoy immediately!


-       1 package of penne pasta or any handmade pasta like ‘striftaria’

-       2 large yellow onions, grated

-       2 cloves of garlic, minced

-       1 cup extra virgin olive oil

-       1 total FAGE yogurt or other strained Greek yogurt

-       salt & pepper

-       a dash of sugar








Preparation Time: 15 minutes

Cooking Time: 10 minutes

Serves: 5