Cretan cuisine
Traditional cuisine of the island of Crete
Cretan cuisine (Greek: Κρητική κουζίνα) is the traditional cuisine of the Mediterranean island of Crete.
Background
The core of the Cretan cuisine consists of food derived from plants, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.
Fresh fruit and dried fruits, pulses, endemic wild herbs and aromatic plants, and rough cereals, whose cultivation was favored by the regional climate, were consumed in great amounts and constituted the base of the Cretan cuisine during that period. Dairy products were consumed on a daily basis in low to moderate quantities. Poultry and fish were consumed on a weekly basis in moderate quantities, whereas red meat was consumed only a few times a month. The main supply of fat was effectuated by olive oil, which was used not only in salads but also in cooking, unlike the northern European countries which primarily used animal fat. Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, the most common dessert was yogurt and fresh fruits, while traditional pastry based on honey had been consumed a few times a week.
Appetizers
- Dakos (salad)
- Stamnagathi (cichorium) salad
- Piktí (or Tsiladiá), pork charcuterie
- Apáki, smoked pork (or chicken) meat
- Paximadi
- Kalitsounia
- Kolokythoanthoi
- Raw cardoons [1]
- Kolokythopita
- Marathopita
- Mizithropita, mizithra sandwich
- Sykoti Savore, liver cooked in vinegar
- Staka, buttercream roux
- Graviera cheese
- Xynomizithra cheese
- Xygalo cheese
- Pichtogalo cheese
- Other cheeses include Amarino, Seliano, Tirozouli, Tiromalama
Specialities
- Antikristo (or Oftó), lamb meat
- Blessed thistle with lamb
- Hirino me selino, pork meat with celery
- Gamopilafo, rice cooked in goat and rooster broth
- Snails with tomato
- Ηohlioi boubouristoi, snails fried with rosemary and vinegar
- Sfougato (omelette with potatoes/pumpkin)
- Sofegada, vegetables
- Triftoudia, type of orzo
- Types of pasta, such as Skioufichta, Magiri, Chilofta, Avgochilos
- Xerotigana, dessert
- Amygdalopita (dessert)
- Patouda (dessert)
- Portokalopita (dessert)
Drinks
Gallery
-
-
Kolokythoanthoi are often served with a dollop of yoghurt on the side (zucchini flowers) -
Snails with tomato -
Rakomelo
See also
References
- ^ Kassapaki, Vaggelio (2011-05-27). "Raw cardoons". cretangastronomy.gr (in Greek). Retrieved 2024-04-22.
External links
- Cretan Quality Agreement
- v
- t
- e
- Apáki
- Antzougies
- Bakaliaros
- Bouyiourdi
- Dolma
- Fava
- Gigandes plaki
- Kalamaria
- Kalitsounia
- Kolokythoanthoi
- Kolokythakia
- Kolokythopita
- Lakerda
- Loukaniko
- Loutza
- Noumboulo
- Octopus
- Pitaroudia
- Piktí
- Spanakopita
- Salami
- Saganaki
- Syglino
- Tyropita
- Strained yogurt
- Anevato
- Anthotyros
- Feta
- Formaela
- Graviera
- Halloumi
- Kasseri
- Kefalotyri
- Kefalograviera
- Kalathaki Limnou
- Kopanisti Mykonou
- Ladotyri Mytilinis
- Manouri
- Mastelo
- Metsovone
- Metsovela
- Mizithra
- Sfela
- San Michali
- Talagani
- Xynotyro
- Xynomizithra
- Meat
- Bifteki
- Britzola
- Drunken chicken
- Giouvetsi
- Gyros
- Keftedakia
- Kokkinisto
- Kleftiko
- Kokoretsi
- Kontosouvli
- Kreatopita
- Kotopita
- Moussaka
- Paidakia
- Pansetta
- Pastitsio
- Pastitsada
- Papoutsaki
- Pizza
- Sheftalia
- Smyrna meatballs
- Snails
- Spetzofai
- Stifado
- Sofrito
- Souvla
- Souvlaki
- Tigania
- Yahni
- Fish
- Atherina
- Bakaliaros
- Bourdeto
- Brantada
- Garides
- Grivadi
- Glossa
- Gavroi
- Mussels
- Sardeles
- Savoro
- Tonos
- Xiphias
- Soups
- Avgolemono
- Bourou-bourou
- Fasolada
- Hortosoupa
- Lentil soup
- Kotosoupa
- Magiritsa
- Manestra
- Manitarosoupa
- Psarosoupa (Kakavia, Grivadi)
- Revithada
- Trahanas
- Omelettes
- Classic omeletta
- Sfougato
- Strapatsada
- Tsouchtí
- Froutalia
- Vegetable
- Anginares alla Polita
- Fasolakia
- Gemista
- Leaf vegetable
- Spanakorizo
- Tourlou
- Tsigareli
- Tsigaridia
- Tomatokeftedes
- Amygdalota
- Amygdalopita
- Baklava
- Bougatsa
- Copenhagen
- Diples
- Fanouropita
- Finikia
- Flaouna
- Galaktoboureko
- Galatopita
- Halva
- Karydopita
- Kourkoubinia
- Koulourakia
- Kourabiedes
- Lazarakia
- Loukoumades
- Loukoumi
- Melekouni
- Mandolato
- Melitini
- Melomakarona
- Melopita
- Moustokouloura
- Pastafrola
- Platseda
- Pasteli
- Spoon sweets
- Tiganites
- Tahinopita
- Trigona
- Vasilopita
- Ionian islands
- Cretan
- Macedonian
- Epirotic
- Kykladitiki
- Rhoditiki
- Filo
- Greek chefs
- Food writers
- Kafenio
- Meze
- Ouzeri
- Taverna
- Greek restaurant
- Agriculture in Greece
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