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Cretan cuisine (Greek: ... Another essential feature of the Cretan cuisine was the moderate use of alcohol, mainly red wine which accompanied meals. Finally, ...
Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean , it is founded on the triad of wheat , olive oil , and wine . [ 2 ] It uses vegetables , olive oil , grains, fish , and meat , including pork , poultry , veal and beef , lamb , rabbit , and goat .
The syssitia (Ancient Greek: συσσίτια syssítia, plural of συσσίτιον syssítion) [1] were, in ancient Greece, common meals for men and youths in social or religious groups, especially in Crete and Sparta, but also in Megara in the time of Theognis of Megara (sixth century BCE) and Corinth in the time of Periander (seventh century BCE).
The Cretan version (there are also gravieras made elsewhere: Naxos, Agrafa etc.) is made from sheep's milk, or sheep's milk with a small amount of goat's milk. Kasseri (κασέρι) Kasseri is a medium-hard pale yellow cheese made from unpasteurized sheep's milk with very little, if any, goat's milk mixed in.
Pages in category "Cretan cuisine" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. ...
Kalitsounia (Greek: καλιτσούνια) are small cheese or herb snacks associated with the Greek island of Crete. They can be described as a treat, with different filling and serving variations. They can be described as a treat, with different filling and serving variations.
Dakos or ntakos (Greek: ντάκος), also known as koukouvagia or koukouvayia (κουκουβάγια, "owl") or kouloukopsomo (from koulouki + psomi, pup + bread, allegedly the bread given to puppies), is a meze consisting of a slice of soaked dried bread or barley rusk topped with chopped tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano.
One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...