Instructions for the preparation, the serving, and consuming the favorite traditional dishes of Crete.
Stuffed vegetables are a food so notorious that no recommendations are needed, generally eaten in the Balkans and the East, often accompanied by stuffed vine leaves, and/or stuffed zucchini blossoms, often cooked with minced meat in the filling, but here we will see the version with sour vulgur, called “ksinohodros” in Crete, which is a […]
Mizithra is a type of cheese that exists in many parts of Greece and Cyprus. It’s very similar to cottage cheese. In Crete, however, there are two kinds of it sweet and sour mizithra. These two types of cottage cheese stand out for their special flavors but they’re also very different. In western Crete it’s called anthotiro. On […]
The flower of the zucchini tree in Cretan summer is coveted among food lovers, but difficult to find in commerce, maybe some street markets. The best are the male blossoms leading to stalk and not the ones that turn into zucchinis later. They are gathered in the morning because later they close and it’s difficult to fill them and […]
“Magiri”. Traditional handmade pasta with flour, oil and water. In difficult times of Turkish and German occupation and poverty, the magiri nourished many generations on the island, since apart from it being economical and easy, it is also delicious, healthy and very filling. Moreover it’s vefan if you don’t add cheese. We submit the recipe and the […]
The spoon sweets are sweet fruit preserves served with a teaspoon as sign of hospitality in Greece and Cyprus and the Balkans in general and in some areas of the Middle East and Russia. In Crete it’s customary to drink a “tsikoudia” and eat a spoon sweet after a meal. Also often served along with […]
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