Home > Crete recipies,crete cuisine,cretan diet

Crete is increbible

||Books for cretan recipies s

Greek recipies



  • 1 kg aubergines (large or/and elongated variety)
  • 160 ml vegetable oil (about 1 teacup)
  • 1 large onion, finely sliced
  • 450 gr. minced beef
  • 1 glass white wine (not retsina, but aretsinoto)
  • 350 gr. fresh tornatoes, 1400 gr. tomatoes, drained of some of their juice and chopped
  • teaspoon ground cinnamon
  • teaspoon ground allspice
  • salt and black pepper
  • 1 teaspoon oregano
  • 25 gr. grated parmesan, kefalotiri, or Gruyere cheese
  • some chopped parsley

    Bechamel Sauce
  • 80 gr. butter
  • 80 gr. flour
  • 600 ml warm milk
  • salt and white pepper
  • 30 gr. grated Parmesan or Gruyere cheese
  • 2 egg yolks

  • z 60 gr. grated Parmesan,Gruyere or kefalotiri cheese
  • 4 tablespoons toasted breadcrumbs

Moussaka should be baked in the oven. Use a roasting container, eitber square or oblong, approximately 25x25 cm or 39x28 cm. It is recommended that you spread the work involved over two days for your convinience; one can easily cook the meat the day before, witbout the Moussaka suffering at all. Do not do the same with the aubergines; they should be fried on the day.

Top and tail the aubergines, without peeling them. Rinse them, cut them lengthways in 75-mm thick slices and immerse them in salted water, for 30 minutes.Take them out, squeeze gently, rinse, then squeeze them again. Drain them in a colander and pat dry. Fry them in hot vegetable oil until they become pale golden on both sides; you can either deep-fry them, which is easier but they absorb a lot of oil, or shallow-fry them. In either case, drain them on absorbent paper on a flat platter before serving, so that most of their oil will dribble away.

Sautee the sliced onion in 2 tablespoons vegetable oil, until it looks glistening. Add the meat and sautee together, stirring, until all the lumps are broken down and the meat starts to change colour. Pour in the wine, add tomatoes, sliced finely, the spices, salt and pepper and the oregano. Cover and cook for 20 minutes, stirring from time to time in case it sticks. Then mix in the grated cheese and parsley.

Bechamel Sauce
Melt the butter and, away from the heat, gradually add the flour and stir to amalgamate. Return to the heat and gradually add the milk and seasoning, stirring continuously. Simmer for 9-10 minutes, stirring, until it has thickened considerably. Withdraw the pan from the heat, let it stand briefly, then add the cheese and the egg yolks. Stir to amalgamate them. Do not let the sauce boil after this. It should by now be a thick bechamel, to enable it to sit on top of the meat mixture and form a kind of crust.

To assemble, cover the base of the roasting dish with half of the fried aubergines, then spread half of the meat mixture evenly on top of them and cover neatly with the remaining aubergines. Spread the remaining meat and sauce evenly over the top and cover neatly with the bechamel sauce. Sprinkle the grated cheese all over the top, and the breadcrumbs. Moussaka from Macedonia may contain a layer of thinly sliced roun potatoes which have been fried first. Bake in a pre-heated oven, gas no.4/ 350 grades F/ 180 grades C, for 1 hour, untit a golden crust is formed all over the top. Let it stand for 5 minutes before serving, in order to be able to cut it more easily. To serve, cut into square or oblong-shaped pieces, about 8 cm thick. It should be quite dry by then and the pieces should ideally stay intact.

See other method for moussaka

        Stuffed tomatoes


  • 8 medium tomatoes
  • 8 medium peppers
  • 4 medium potatoes
  • 2 cups rice
  • 3 onions
  • spearmint
  • Spoon of sugar
  • parsley
  • 1 1/2 cup olive oil
  • salt
  • pepper
  • Optionally: Raisins, minced meat.

Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to score their skin. Save the inner part of the tomatoes you have removed. It will be used for the stuffing. Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice the onions (chopped), the spearmint, the sugar and the parsley. Pour olive oil and boil the rice mixture. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash. Add olive oil and bake for about 1 1/2 hour in a medium oven . Add water if required during baking. Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can stuff tomatoes and peppers with some minced meat. Try to experiment and create to stuffings, one with rice and one with minced meat and fill half of the tomatoes and peppers with each stuffing.
For the alternative stuffing just replace rice with minced meat or use both in equal portions.


Spanakopitta (spinach pie)-pieces

Spanakopita are Greek cheese and spinach triangles, made from phyllo dough filled with a mixture of feta cheese and spinach. They're a delicious and unusual appetizer or side dish.


3 pounds of fresh spinach
1 medium onion, yellow or white, finely chopped
1 box (1 pound) of phyllo pastry sheets
1 cube of butter
3 eggs, lightly beaten
1 pound or more of feta cheese, cut or crumbled into small pieces
Pepper and a little olive oil
4 tablespoons dehydrated/dry dill weed optional
1/4 cup dry parsley flakes optional

See more

Source: http://www.wikihow.com/Make-Spanakopita   under   Creative Commons License.

For plate spinach pie look here

Baklavas (dessert)
Baklava with rosewater is more subtle than the usual cinnamon or cloves. This recipe makes 25-30 pieces.
How to Make Rosewater Baklava

Source: http://www.wikihow.com/Make-Spanakopita   under   Creative Commons License.


Dikti mountaina

Dikti or Dicte (Greek: Δίκτη) (also Lasithiotika Ori, Greek: Λασιθιώτικα Όρη) is a mountain range on the east of the island of Crete in the regional unit of Lasithi. On the west it extends to the regional unit of Heraklion. According to the Greek Mythology, Zeus was reared on this mountain in a cave called Dictaeon Andron (Psychro Cave). On the north of the main massif, the plateau of Lasithi is located. Read more

Episkopi Ierapetra

dEpiskopi Ierapetras is a village on the Greek island of Crete. Episkopi belongs to the municipality of Ierapetra in the prefecture of Lasithi. It lies north of Ierapetra in the middle of the narrowest part of the island. The village has approximately one thousand inhabitants.
The village was established during the Minoan period, probably between 2500 and 2000 BCE. Is located..Read more

Potamos Malias

Right next to the archaeological site of Malia, a beautiful sandy beach makes the difference. The scenery includes tamarisk trees, crystal clear waters, a small river that spills into the sea (and makes the water a bit chiller!) and many sea urchins on the rocks – in case you are a fan of this mezze! It may be organized but still differs from the rest of the beaches in the area, as it is more peaceful, there is plenty Read more

Church Saint Virgins

Single room church of 12th century with unique frescoes from 14th century.Lies in Agios Nikolaos - Crete Read more