Cretan cuisine is characterized by its simplicity, austerity and authenticity. There are no substantial differences in Cretan diet from ancient times until today, since Cretans only added a few ingredients,which were gradually introduced by various conquerors of Crete - Roman, Byzantines, Arabs, Venetians and Ottomans - throughout the centuries - each left their mark, thus influencing the local cuisine: Even the methods used for preparing the food have remained quite simple: food can be roasted, boiled or stewed in tomato sauce. Cretans keep using mainly their local products and: ● They use olive oil as the main or even sole source of fat ● Wild leafy greens and seasonal vegetables are eaten both raw or boiled ● They consume legumes, combining them with fish or meat ● Cretans generally avoid beef and mainly feed on goat, lamb, poultry and rabbit meat ● Barley rusks replace bread ● Instead of spices, they prefer using a lot of wild aromatic herbs in their cooking ● Fish, seafood and snails hold a very prominent position in Cretan cuisine ● They prefer eating their own dairy products - yoghurt, cheese, sour-thick frumenty ● Fruit, nuts and honey are mainly used to make their desserts ● They drink raki and wine, both made from local grape varieties

1. Cretan cuisinecharacterized by its simplicity, austerity and authenticity

2. A truly melt-in-the-mouth yummy experience! When
cooked in yoghurt, the lamb becomes very tender and
is ideally served with potatoes as a main dish.
Lamb with yogurt cooked in a baking pan with lid
https://www.yolenis.eu/1850/lamb_with_yogurt_cooked_in_a_baking_pan_with_lid

3. A highly nutritious and delicious dish made from bulbs
and dried beans.
Bulbs with white flat beans
https://www.yolenis.eu/1719/bulbs_with_white_flat_beans

4. A traditional Cretan dish which is served as a main meal. The
artichokes and fennel give a wonderful flavour, making this an
exceptionally wonderful recipe!
Lamb with artichokes cooked in a saucepan
https://www.yolenis.eu/1865/lamb_with_artichokes_cooked_in_a_saucepan

5. An alternative suggestion for Easter roast lamb. In this recipe we bake it
in the oven and we have a juicy and tasty dish, spicy and sweet at the
same time, ideal for the Easter table and more.
Stuffed lamb loin with spinach and xinomizithra
https://www.yolenis.eu/14137/stuffed_leg_of_lamb_with_spinach_and_xinomizithra

6. An old Cretan recipe which combines delicious dried nuts and spices
wrapped in thick rolled-out pastry flavoured with rosewater.
Sweet Cretan kalitsounia with dried nuts
https://www.yolenis.eu/1730/sweet_cretan_kalitsounia_with_dried_nuts

7. A simple recipe for a warm potato salad, rich in flavours and aromas
from the Greek nature. Ideal as a mezé for tsipouro (grape distillate),
but also combined with grilled fish.
Warm potato salad with caper leaves and mustard sauce
https://www.yolenis.eu/13891/warm_potato_salad_with_caper_leaves_and_mustard_sauce

8. Goat cooked in wine and herbs! An ideal recipe for the family's special
Sunday lunch.
Goat in olive oil and oregano
https://www.yolenis.eu/1867/goat_in_olive_oil_and_oregano

9. An excellent combination of xinomizithra with honey, cinnamon and
orange zest. A particularly healthy, perfect sweet for both young and
old.
Sweet small cheese pies with xinomizithra and honey
https://www.yolenis.eu/1810/sweet_small_cheese_pies_with_xinomizithra_and_honey

10. A traditional Cretan dish - particularly from the area of Sfakia.
Goat with endives and olives
https://www.yolenis.eu/1764/goat_with_endives_and_olives

11. A recipe that perfectly combines cooked meat with the sourish
xinomizithra cheese.
Goat meat with potatoes cooked in tomato sauce
https://www.yolenis.eu/1848/goat_meat_with_potatoes_cooked_in_tomato_sauce

12. This delicious appetizer ideally combines the simplicity which
characterizes zucchini with the particularly unique flavor of this
outstanding Cretan cheese.
Zucchini with xinomizithra cheese in the oven
https://www.yolenis.eu/1869/zucchini_with_xinomizithra_cheese_in_the_oven

13. A wonderful meze to enjoy with a glass of wine. Traditional cheese like
melichloro and kalathaki from Lemnos lend their rich flavor - making this
dish special.
Stuffed zucchini flowers
https://www.yolenis.eu/2087/stuffed_zucchini_flowers

14. A typical Greek recipe, traditionally served at Cretan weddings. The
addition of sage creates an aromatic fiesta!
Chicken and lamb with rice and dried sage
https://www.yolenis.eu/1872/chicken_and_lamb_with_rice_and_dried_sage

15. Spicy arugula is combined with garden vegetables and chicken in this
light and delicious dish.
Chicken with arugula
https://www.yolenis.eu/1766/chicken_with_arugula

16. Chicken cooked with vegetables in the saucepan and finished in the
oven. The sweet taste of the Cretan gruyère cheese is the perfect
accompaniment!
Chicken with gruyere cheese in the oven
https://www.yolenis.eu/1874/chicken_with_gruyere_cheese_in_the_oven

17. Easy-to-make, aromatic cookies, ideal as a snack throughout the day.
Cookies with herbs
https://www.yolenis.eu/1876/cookies_with_herbs

18. Rabbit is a very common meat dish in Cretan cuisine. In this recipe,
rabbit is combined with egg-lemon sauce and Cretan gruyère cheese for
a richer flavor.
Rabbit in egg-lemon sauce
https://www.yolenis.eu/1770/rabbit_in_egg_lemon_sauce

19. A simple dish to serve as an appetizer or a mezé.
Fried cauliflower breaded with eggs
https://www.yolenis.eu/1880/fried_cauliflower_breaded_with_eggs

20. A famous traditional dish, a little different this time, with the strong
flavour of tomato, spicy olives and soft xinomizithra cheese.
Round barley rusks with xinomizithra and mouratolia olives
https://www.yolenis.eu/1882/round_barley_rusks_with_xinomizithra_and_mouratolia_olives

21. Fennel, this aromatic plant growing naturally in Greece, becomes the
basic ingredient for a special and delicious meze.
Fennel patties
https://www.yolenis.eu/2168/fennel_patties

22. Carob syrup constitutes a basic sweetener used instead of sugar in
Cretan cuisine.
Small pies with carob syrup and walnuts
https://www.yolenis.eu/1772/small_pies_with_carob_syrup_and_walnuts

23. The ultimate Cretan recipe! A crisp rusk with a juicy tomato, olive oil and
cheese topping becomes an excellent and delicious meal.
Ntakos
https://www.yolenis.eu/1774/ntakos_en

24. A light soup which can be served during the hot summer months as well.
Tomato soup with celery and basil
https://www.yolenis.eu/1884/tomato_soup_with_celery_and_basil

25. The Cretan cold pork meat, apaki, combined with potatoes and caper
leaves in a recipe that can be served not only as a salad or an appetizer,
but as a main dish as well.
Potato salad with apaki and caper leaves
https://www.yolenis.eu/1778/potato_salad_with_apaki_and_caper_leaves

26. Α wonderful winter soup, ideal for a light dinner, but for your festive
table as a first dish as well. The sweet flavour of leek is amazingly
combined with herbs from the Greek nature.
Leek soup with gruyère cheese
https://www.yolenis.eu/13819/leek_soup_with_gruyere_cheese

27. The caper leaves add a tangy and salty taste to the starchy nut flavour
of chickpeas.
Chickpeas with caper leaves
https://www.yolenis.eu/1780/ckickpeas_with_caper_leaves

28. A beautiful variation of the traditional rice pudding, accompanied by
sour cherry jam.
Oven rice pudding with sour cherry jam
https://www.yolenis.eu/1888/oven_rice_pudding_with_sour_cherry_jam

29. A traditional meze, ideal for tsipouro (grape distillate) and ouzo and
really easy to prepare, because you can use ready snails in brine
avoiding the whole process of their cleaning.
Snails with garlic and parsley
https://www.yolenis.eu/1861/snails_with_garlic_and_parsley

30. A simple soup with a rich flavour, made from barley-shaped pasta with
buffalo's milk and sweet gruyère cheese from Crete.
Barley-shaped pasta soup with tomato and cinnamon
https://www.yolenis.eu/1859/barley_shaped_pasta_soup_with_tomato_and_cinnamon

31. A very nice combination of cuttlefish with fennel and the spicy hint of
olives. A delicious vegetarian dish.
Cuttlefish with fennel and green olives
https://www.yolenis.eu/1857/cuttlefish_with_fennel_and_green_olives

32. A traditional dish that several regions of Greece are familiar
with. Outstanding and unique taste, especially when using fresh
cuttlefish and fresh seasonal spinach.
Cuttlefish with spinach
https://www.yolenis.eu/1782/cuttlefish_with_spinach

33. A light dish with very strong, but subtle flavors.
Tagliatelle with xinomizithra oregano and lemon zest
https://www.yolenis.eu/1818/tagliatelle_with_xinomizithra_oregano_and_lemon_zest

34. The original fava recipe, with the exquisite flavour that is typical in the
Santorini volcanic island, acquires a stronger taste once combined with
the wild capers from the Cyclades islands.
Fava beans combined with sautéed capers
https://www.yolenis.eu/1787/fava_beans_combined_with_sauteed_capers

35. Spinach pies from Chania are very much loved all over Greece. The mint
and sesame seeds differentiate them from the classic spinach pies -
giving them that extra special note.
Spinach pies from Chania
https://www.yolenis.eu/1791/spinach_pies_from_chania

36. In Crete, snails are referred to as "chochlioi". There are numerous
Cretan recipes using snails, however, we have selected a simple, easy
and absolutely delicious recipe.
Snail and onion stew
https://www.yolenis.eu/1793/snail_and_onion_stew

37. A dish so simple, yet, so delicious! It is ideal for meze.
Fish baked in baking paper with rosemary and green pepper
https://www.yolenis.eu/1852/fish_baked_in_baking_paper_with_rosemary_and_green_peppe
r

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