Instructions for the preparation, the serving, and consuming the favorite traditional dishes of Crete.
“Kalitsounia” are the beloved sweet cheese pies, usually prepared after church on Holy Thursday in Crete at the time of Easter. There are dozens of different ways of preparing them from one to the other end of the island. Ingredients Preparation For the dough: 1 kg flour 2 eggs 2 tablespoons sugar 1 tablespoon salt 200 g of strained yoghurt […]
“Kolokithoboureko” or Boureki from Chania. The word boureki comes from the Turkish börek which can be translated internationally as “filled pastry”. Small variations of this word are used by most Balkan countries to describe their respective pies. So our “kolokithoboureko” is a delicious zucchini pie, which is primarily found in Chania. It’s prepared in many different ways throughout […]
The artichoke is a perennial plant native to Africa but came to us from Sicily, where it is used more as well as in the Italian cuisine in general. In France it was used in the past as a pharmaceutical drug and the cultivation was encouraged by Catherine De Medici who -it is said- was “addicted” to them. It is […]
Beloved sour”cheese pies, called sarikopites because they look like “sariki” in shape, the old kerchief Cretans worn around their heads. They are one of the most typical dishes of our island. One more delicacy that accompanies raki/tsikoudia* very often and very successfully, greater when you add honey on top. Very easy to create and consume them! Ingredients Preparation 1/2 […]
In Cretan restaurants and «kafeneio» you will see them called «Hohli Boubouristi» which is the name in Cretan dialect. One of the most favorite delicacies in Crete and famous now both in the rest of Greece and beyond our borders. Surely the most popular way of cooking snails, especially in the taverns (kafeneio) of the island […]
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