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
13–24 of 41
Cretan Bean Soup
A hearty Cretan bean soup made by simmering beans with onion, carrot, tomato, olive oil, and herbs.
Cretan Graviera Pie
A savory Cretan cheese pie made with graviera cheese in a wheat-flour pastry or dough and commonly finished with olive oil.
Cretan Honey Pie
A traditional Cretan-style thin pie filled with fresh cheese, cooked until golden, and served with honey and cinnamon.
Cretan Pilafi
A Cretan rice dish in which rice is simmered in seasoned broth and finished with lemon, with butter or olive oil depending on the recipe.
Cretan Potato Stew
A rustic Cretan vegetable stew of potatoes, onion, tomato, olive oil, and seasoning simmered until tender.
Cretan Salad
A fresh Cretan salad of tomatoes, cucumber, onion, olives, feta, and olive oil, commonly seasoned with herbs.
Cretan Spoon Sweets
Cretan spoon sweets are fruit preserves simmered in sugar syrup and served in small portions, traditionally by the spoonful.
Cretan Wedding Meat
A celebratory Cretan dish of tender goat meat served with rice cooked in a rich meat broth, often finished with butter and lemon.
Dakos
A Cretan barley-rusk salad topped with grated tomato, crumbly cheese, olive oil, and oregano.
Gamopilafo
A Cretan ceremonial rice pilaf cooked in a rich lamb or goat broth and finished with butter and lemon.
Hortopita
A Greek and Cretan savory pie made with wild leafy greens and herbs enclosed in a wheat-based pastry and baked with oil.
Kalitsounia
Small Cretan pastries made from wheat dough and filled with fresh cheese, commonly flavored with mint and served either savory or sweet.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.