Traditional Recipes from Crete
All recipes in this page are traditional recipes from Crete and
they have been offered by Mrs. Kristalia
Psoma of the Exantas
1.5 kilo large courgettes
1 kilo potatoes
½ kilo sour mizithra (soft white cheese)
8 tablespoons traditional anthogalo (cream)
1 bunch mint
1 wineglass olive oil
Salt, pepper, oregano
Cut courgettes, potatoes and tomatoes into thin rounds and let drain
for several minutes, then sprinkle with salt, pepper and oregano.
Toss potatoes and courgettes with flour. In an oiled medium pan,
layer half of the potatoes and courgettes. Then spread half of the
mizithra and half of the mint over the top. Repeat the procedure
with the remaining potatoes, courgettes and mizithra. Top with tomato
slices, then spoon on cream and olive oil and enough water to cover.
Bake in medium temperature oven for about two hours. Serve warm
and decorate with remaining mint leaves.
MARATHOPITA (FENNEL PIE)
3 bunches fennel
Some wild horta (greens) or spinach
2 shot glasses olive oil
½ kilo all-purpose flour, plus 2 tablespoons
1 shot glass raki
Make pie dough : Mix ½ kilo flour with raki, 1 shot glass
olive oil, ¼ teaspoon salt and some lukewarm water until dough
Filling: Wash greens and drain well. Then chop and toss lightly
with salt, pepper, 1 teaspoon oil and 2 tablespoons flour.
Separate dough into small round pieces the size of tennis balls.
Make a small cavity in the middle of each and add a tablespoon of
filling. Then enclose the filling and work into balls again. With
a floured rolling pin, press each ball into a thin round, the size
of a plate. Brush each side with olive oil and cook in a stick-free
frying pan over very low heat for several minutes on each side until
NOTE> In years past, housewives would cook them on a stone or
sheet-iron over a wood fire, and accompanying wine was a must."
PORK WITH CELERY
1 kilo young pork cut in chunks
1.5 kilo celery, roughly chopped
1 tomato, roughly chopped
1 cup olive oil
Juice of 1 lemon
Salt, pepper to taste
Steam celery slightly and drain. In a heavy pot, sauté pork
chunks with onion in olive oil until meat turns white with no traces
of pink colour. Add salt, pepper and hot water to cover meat and
cook over low heat until ready (about 1 hour) and add tomato towards
the end. Add celery and cook together for another 10 - 15 minutes.
Finally, beat the lemon juice with the flour and some liquid from
the pork and stir into the pot and cook for another 5 minutes until
mixture thickens slightly.
NOTE> This is one of the more traditional Cretan dishes which
in days past was cooked in a clay pot over a wood fire
SPICY YOGURT SALAD
1 kilo traditional strained yogurt
6 garlic cloves, mashed
Some chopped parsley
2 cucumbers (1 sliced, 1 diced)
2 pickles (cucumber type), diced
3 red radishes (1 diced, 2 sliced)
2 hard boiled eggs, sliced
A few green olives
Mix yogurt well with olive oil and add the diced cucumber, radish
and pickles, plus the garlic, parsley, salt and pepper. Serve in
shallow plate garnished with sliced rounds of radish, cucumber and
egg and topped with olives.
NOTE. All recipes in this page are traditional recipes from Crete
and they have been offered to "Explore Crete" by Mrs. Kristalia
Psoma of the Exantas
restaurant in Crete.