A FOOD TRADITION
Cretan Cuisine
Cretan cuisine emphasizes local olive oil, wild greens, legumes, grains, fresh cheeses, mountain herbs, snails, and slowly cooked meats.
Dishes linked to this cuisine
1–12 of 41
Agkinares Me Koukia
A Cretan spring stew of artichokes and fresh fava beans braised with olive oil, onion, lemon, and herbs.
Antikristo
Antikristo is Cretan lamb traditionally slow-roasted beside an open fire until richly browned and tender.
Apaki
Apaki is Cretan cured and smoked pork, typically seasoned simply and sometimes sharpened with vinegar and herbs.
Arnaki Me Stamnagathi
A Cretan dish of lamb cooked with stamnagathi wild chicory and olive oil, often finished with lemon.
Arni Me Agkinares
A Cretan-style stew of lamb cooked with artichokes, onion, lemon, and olive oil.
Askordoulakous
A traditional Cretan preparation of tender wild garlic bulbs served simply with olive oil, vinegar, and salt.
Boureki
A Cretan savory pie layered with zucchini, potato, cheese, herbs, and pastry.
Chochlioi Boubouristi
A Cretan preparation of snails fried in olive oil, commonly coated with flour and finished with vinegar and rosemary.
Chochlioi Stifado
A Cretan stew of snails slowly braised with onions, tomato, olive oil, vinegar, and aromatic herbs.
Choiros Me Maratho
A traditional Greek preparation of pork braised with aromatic fennel and onion until tender.
Choiros Me Selino
A Greek home-style stew of pork braised with celery, olive oil, onion, and lemon, with avgolemono used in some versions.
Cretan Almond Sweets
Cretan almond sweets are dense, fragrant confections made primarily from ground almonds and sugar, often bound with egg white.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.