Cretan Salad

2 barley rusk
30 small tomatoes
6-7 spearmint leaves
1 tomatoe grated
2 fresh onion
Sea salt
4 tbsp. olive oil
Thyme dry
200 gr. Amarino


Pass the tomato into the grater in a bowl, break the nuts into the bowl so that they are boiled from the tomato. Chop the onions and cut the cherry tomatoes in the two and salt them with sea salt. On a plate, put the nuts, the top of the cherries, all the Amarino, sprinkle with olive oil, chop the mint and put it in our salad and finally sprinkle with thyme.

Cretan Dulcimetas

1/4 kg. grape leaves
400 gr. carolina rice
1 dry onion
2 zucchini
1 eggplant
1 tomatoe
1 cup of olive oil
1 lemon
salt, pepper
1/2 bunch of spearmint
1/2 bunch of parsley
2 glasses of  vegetable broth
1 sheep’s yoghurt


In boiling water, dump the vine leaves for 1 minute. Drain and ready for filling. Place the rice in the pot, rub the eggplant and the courgettes on the grater, the tomato and the onion, put the mint, parsley, salt and pepper, the oil and mix all the ingredients together. We start to wrap our buns . Put a mixture on the foil, fold first from the side and then roll.Place some leaves in the pot on the bottom and top up our dots circularly. Finally, cover with a plate, add hot vegetable broth until it is covered and let cook for about 20 minutes. Let’s pour them with lemon juice and let them boil with lemon and remove them from the fire. We serve with sheep yoghurt and peppers!


Cretan Wedding Rice

1  kg. zigouri lamp
1 kg.  traditional cock
1 glass of lemon juice
2 cup of carolina rice
6 cups of broth
5 tbsp. stakovoutiro


Put our carrots in a pan of ice water, cook well over the course of the boil, and finally salt well. Once cooked, we remove and strain. We measure the broth and put it in the pot to boil and add the rice. When rice is half-baked, pour the lemon. When the rice is ready, remove it from the fire, pour the butter after we have burned it on a frying pan.


Cretan Traditional Spaghetti

2 kg. zigouri lamp
1 ½ tbsp. sea salt
1 package spaghetti Nο 6
Anthotyros cheese dry grated


Put 5 liters of cold water in a saucepan, salt and put the meat in, after we have washed it and removed the possible hairs. Boil in strong for 15 minutes and at the same time skim. Then lower the heat and bake for two hours until the meat is completely roasted and peeled off the bone.After the meat is cooked, remove it and strain the broth in a fine sieve. Put it in a saucepan with a little broth so it does not tan. We measure our stock 1500 to 1800 g. and let it boil. Pour the spaghetti and bake them as long as the package is written. Serve the meat on a platter and pour a lot of salt and lemon. Serve the macaroni and rub a lot of dry bloom above.


Tzevremedes From Rethymno

500 gr. phyllo crust
500 gr. mizithra fresh sweet
1/2  tea cup of sugar
2 eggs
1 tsp. cinnamon
200 gr. butter for leave spreading

For the syrup:
2 tea cups of water
3 tea cups of sugar
juice of  1/2 lemon (& its peel)
1 cinnamon stick


Prepare the syrup. Put all the ingredients in a saucepan and 5-6 minutes from the moment they start boiling, we lower it from the fire. Mix all filling materials in a bowl. Like the leaves on top of each other, they are cut into stripes about 10 cm thick from the broad side of the sex. We melt the butter and with a brush one-by-one shake the leaves before placing the filling. In this way our jerrymeans become crisp.Spread one tablespoon of stuffing and wrap in a roll, after first grasp the sides of the leaf and close it in our roll so that it does not empty from the sides. Put the jerrymeans in a baking pan that is very good and pour them over with the remaining butter. Bake in a preheated oven at 180 for about 30-40 minutes to obtain a golden color. Pour the syrup over the jerrymees and let them suck the syrup. Served lukewarm!

Pie From Sfakia

2 cups of flour
2 tbsp. olive oil
½ tsp. salt
½  cups of water
2 shots raki
500 gr. mizithra (I suggest 300gr. sweet, 200gr sour


Stir all the ingredients together except for the mizithra. We make a dough that will be quite elastic (maybe a little bit of raki or some flour still). Leave it for about half an hour to rest and create the two mizithra in small balls. Separate the dough in as many balls and with the hands, slightly open the dough and close in the mizithra. After we have created a bigger ball of dough and myzithra, leave it on the counter and carefully open the roll so that the cheese does not come out of the dough (this is all the difficulty of the recipe). In a non-stick non-stick pan, they also burned a plate and baked on low heat. Take the pan as a plate, burn well, put the pie on top of one another and finally lower! Serve with good honey.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!