The cultural influence of the various civilizations, that have passed through this land over the centuries have left theirs marks on all sectors of human activity, naturally including gastronomy.
In ancient times, the Minoan civilization, which flourished on Crete had a significant impact on the island’s culinary traditions. The Minoans were known for their agricultural practices, relying heavily on the cultivation of wheat, barley, olives, grapes, and various fruits and vegetables. They also engaged in fishing and livestock farming, including goats and sheep. During the Byzantine period, new ingredients and cooking techniques were introduced to the island. Olive oil, honey, herbs, and spices played a central role in Byzantine cooking, and the use of legumes, such as lentils and chickpeas, became more widespread. In the 13th century, Crete fell under Venetian rule, lasting until the 17th century. Venetian influence on the island’s cuisine was notable, with the introduction of new ingredients such as tomatoes, peppers, and various herbs and spices. Venetian cuisine blended with the local culinary traditions, creating a unique fusion of flavors. In the 17th century, the Ottoman Empire conquered Crete, bringing further culinary influences to the island. Ottoman cuisine introduced elements such as stuffed vegetables, savory pastries, and dishes featuring lamb, poultry, and yogurt.
In more recent times, the Cretan diet gained recognition for its health benefits and nutritional value and it is known for its emphasis on fresh, local ingredients and simple preparation methods. Numerous studies have shown that adhering to a Mediterranean-style diet, similar to the Cretan diet, is associated with lower rates of heart disease, reduced risk of chronic diseases, including obesity, diabetes, and certain cancers, as well as improved longevity and overall well-being. For Cretans, the secret of longevity is very simple. They eat anything that their rich soil produces! They consume a lot of fruit, vegetables, greens, legumes, cheese and bread. They use herbs to add flavor to their meals and the make sweets with natural sweeteners as honey and grape-juice syrop.
Here are some highlights of Cretan cuisine:
Olive Oil: Cretan olive oil is highly regarded for its exceptional quality and plays a central role in the Cretan diet. Olive oil production in Crete has a long history that dates back thousands of years, and the island is known for its extensive olive groves and the cultivation of several olive varieties
Lamb and Goat: Even to this day goats and lambs graze freely in mountain pastures eating wild greens and aromatic herbs. That’s makes their milk and meat so tasty. These meats are often used in hearty stews and roasted dishes, flavored with herbs and spices.
Dairy products: The Cretan livestock farming tradition has resulted in a variety of dairy products, among which excellent cheeses and short of crumb-like pasta called ksinochondros, made from goat and sheep’s milk. Cretans, are particularly fond of dairy products and no meal is complete without at least one kind of cheese.
Bread and rusk: Among the Minoan finds unearthed in the island are the earliest occurrences of simple barley bread. Quite a few traditional baking methods and recipes have survived to the present day and traditional Cretan bread and rusks are important part of the diet.
So while in Crete, in case you don’t know from where to start, we’ve come up with ten dishes you must try:
Antikristo: This is probably the most “primitive” and also most delicious way of roasting meat. Big meat cuts, usually of lamb or goat are supported on thin sticks or branches around a big fire. The meat is cooked slowly for 4-5 hours in the heat of the flames.
Apaki: A traditional Cretan smoked pork, which is marinated with herbs and extra virgin olive oil and then it is slowly smoked over wood, bringing out all the aromas in a natural process. It can be eaten as it is or sautéed in a pan for a few minutes before served.
Dakos: This traditional Cretan dish features a base of dried barley rusk, which is soaked in water or olive oil and topped with diced tomatoes, crumbled feta cheese, olives, and herbs. It is a refreshing and simple appetizer.
Kalitsounia: These are small, savory pastries filled with various ingredients like cheese, herbs, or greens. They can be baked or fried and are a popular snack or appetizer in Crete.
Sfakian Pie: Originating from the region of Sfakia, this is a rustic pie made with a thin, unleavened dough filled with local cheese, usually mizithra, and served drizzled with honey.
Graviera: It is is a hard cheese with a distinctive flavor and a long-standing tradition in Greek cuisine. It is made from sheep’s milk, sometimes blended with a smaller amount of goat’s milk. It can be served as a table cheese or as saganaki, a cooking technique where the cheese is fried until it becomes golden and crispy on the outside while maintaining its gooey texture on the inside.
Chochlios: In the Cretan dialect, chochlios means snail. Popular recipes include cooking them simply fried with flour and hot olive oil in a pan, then doused with wine and a dash of wild rosemary.
Gamopilafo: As the name hints (gamos means ‘wedding’ in Greek) this dish is offered at traditional Cretan weddings. It is a hearty dish that is made with rice, meat (usually lamb), and a variety of herbs and spices. The dish is cooked slowly and carefully, allowing the flavors to blend together and create a savory and satisfying meal.
Myzithra: It is a fresh cheese made from either sheep’s milk, goat’s milk, or a combination of both and it has a soft, crumbly texture and a mildly tangy flavor. It adds a distinctive taste to various dishes and is a beloved ingredient in Cretan cuisine.
Stamnagathi: It is a Greek variety of wild chicory that grows on the mountains of Crete. It has a bit bitter but pleasant taste and it is usually served boiled, with olive oil and lemon.
