Monday, May 15, 2017

INTERNATIONAL: Greek islands 4C - Aegean Islands and what is happening with immigration now in 2017 in Chios, Lesvos and Samos









As every country in the world struggles with immigration here is an example in Chios and two other islands (in the Agean).  Immigration in the US brought about the ethnic factor in cuisine. Currently, the following ethnicities are in Chios:  Spanish Basques, Iraqis, Afghanis, Syrians, Pakistanis and Turks. Alas, this forced immigration will change what the Greeks on these islands eat.  See bottom of page. 

 Last year the situation in Europe drastically changed. As a result of the new deal between Turkey and the E.U., which went to into effect all migrants arriving in Greece after March 20 2016 are required to either register for asylum in Greece or be sent back to Turkey. 

They stay in camps and are stuck in Vial, where one family member  says conditions have become unbearable. “It is a jail,” she says. “Food is terrible. There isn’t enough water, we can’t wash our clothes. When we are sick, we have to wait three hours to see a doctor. There is fighting every night here. There are too many people.”

The borders with the rest of Europe have essentially been shut.  The original plan was to get to Germany which already has begun a ban of applications in 2016 of 80,000 immigrants and Angela Merkel is going to deport the immigrants so as to win her seat in the election. 

According to the General Police Directorate of the northern Aegean, as of today, there are a total of 8,600 migrants on the islands, in camps and other structures. Of these, 3,030 are in Lesvos, 3,852 in Chios and 1,718 in Samos. - See more at May 4th 2017 link:


In Chios the immigrants are from Turkey (failed coup in Turkey last year in July), Syria (Kurds), Afghanistan (currently at war) (Taliban militants), Palestine (war) and Iraq. The Syrians and the Afghanis are clashing and the Chios Greeks don't like it. They are no longer supporting the immigrants. 

SIDE NOTE: The kitchen is run by Spanish Basques who I believe weren't illegal immigrants but arrived in Chios in earlier  centuries through Spanish trade. They may also be part of the many Basques who left Spain because of the Spanish civil war (1936-1939) or when l
arge numbers of Basques have left the Basque Country to settle in the rest of Spain, France or other parts of the world in different historical periods, often for economic or political reasons.

In practice some migrants have left the island for Athens. According to official UN figures, the 2,500 asylum seekers on Chios make it the most overcrowded of the Greek islands relative to its 1,100 capacity. 

LINK to post about new detention center  


CUISINE (from Wiki)

Basque cuisine 

refers to the cuisine of a spanish northern area (País Vasco) and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider. A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.


Turkish cuisine

varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of
Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (türlü), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, and Adana) is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe. 


Syrian cuisine

includes dishes like kibbeh, kebab halabi, waraq `inab, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, bastirma, sujuk and baklava. Syrians often serve selections of appetizers, known as "meze", before the main course, and za`atar, minced beef, and cheese manaqish as hors d'oeuvres. Arabic flat bread is always eaten together with meze. Syrians also make cookies/biscuits called "ka`ak", to usually accompany their cheese. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is filled with crushed dates mixed with butter to eat with jibbneh mashallale, a string cheese made of curd cheese pulled and twisted together. A spice mixture called "baharat mushakalah" is endemic to Syrian cuisine.


Iraqi cusine:

Meals begin with appetizers and salads – known as Mezza. Some dishes include Kebab (often marinated with garlic, lemon and spices, then grilled), Gauss (grilled meat sandwich wrap, similar to Döner kebab), Bamieh (lamb, okra and tomato stew), Quzi (lamb with rice, almonds, raisins and spices), Falafel (fried chickpea patties served with amba and salad in pita), Kubbah (minced meat ground with bulghur wheat or rice and spices), Masgûf (grilled fish with pepper and tamarind), and Maqluba (a rice, lamb, tomato and aubergine dish). Stuffed vegetable dishes such as Dolma and Mahshi are also popular.


Afghan cuisine

is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet, football-shaped melons.


Pakistani cuisine

Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Food from the eastern provinces of Punjab and Sindh can be highly seasoned and spicy, which is characteristic of the flavors of the South Asian region. Food in other parts of Pakistan, particularly Balochistan, Azad Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, and the Federally Administered Tribal Areas also hold distinct tastes based on various regional influences.

International cuisine and fast food are popular in the cities. Blending local and foreign recipes (fusion food), such as Pakistani Chinese cuisine, is common in large urban centres. Furthermore, as a result of lifestyle changes, ready made masala mixes (mixed and ready to use spices) are becoming increasingly popular. However, given the diversity of the people of Pakistan, cuisines generally differ from home to home and may be different from the mainstream Pakistani cuisine.


Greek cuisine

is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). 
Other important ingredients include olives, cheese, eggplant (aubergine), zucchini (courgette), lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry.


Classic Chios cuisine

The cuisine of Chios is rich in fruits, vegetables grains and legumes with olive oil as the principal source of fat. The food is homemade. You can eat fresh fish, farmhouse-crafted sheep’s and goat’s milk and cheese.

Chios is famed for flavoursome traditional food. If you want to drink something different you may drink “souma” which is made of figs.

All the world knows that Greeks live long and that continues to increase; this is due to their dietary habits. Their cuisine includes plenty of vitamin, vegetables and olive oil.

While you are walking down a village street in Chios you have the impression of fresh colourful and aromatic food on this island. You can see famous lemon and tangerines.

In summer the small Chian tomatoes are hung in clusters on every balcony where they will dry nicely for the winter.

In Chios there are many pita-diners on every street corner. You can offer several assortments of pita. 


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