In Tradition, Recipes, Savor Greece
A traditional Cretan dish, usually cooked on Palm Sunday because of the Easter Lent. Salted Bacalhau was used for many years in island cooking especially in villages that were on the mountains and their access to sea was not possible. A beautiful dish, which you can...
In Tradition, Recipes, Savor Greece
Traditional Cretan Easter pastries made the Sitians way. A combination of cheese and honey, in a dough made with eggs sugar and Raki. A tradition that takes a group of women called “Apozimostres” to make them on the Holy Easter Week, and it takes up to ten days before...
In Tradition, Recipes, Savor Greece
Tasty and healthy are the Fennel patties we have tasted in Tinos Island cooked for us by Tinos Farm to Table. To complete this beautiful dish, potato patties with garlic and capers. Easy recipes for when fresh fennel is in season!! For the fennel patties (ingredients)...
In Tradition, Recipes, Savor Greece
Another method for preserving fish (or meat) was to cook it “Savoro” style… meaning in vinegar, sugar, salt and mainly rosemary. A wonderful dish that can be served warm or cold, as a starter or meze for wine, beer or ouzo. Ingredients Red mullets or other small whole...
In Tradition, Recipes, Savor Greece
One of Crete’s favorite pastry, served almost at every festivity and gatherings. This recipe is from a dear friend Haroula in Chrysopigi-Sitia. Make sure you watch the video as well to see the way she shapes the wheels in the oil!!! Ingredients For the dough Bread...
In Tradition, Recipes, Savor Greece
Another great snails dish by the Chrysopigi ladies in Crete. This time is cooked with Hontro, (cracked wheat) and tomatoes. Try and make it with canned snails if you don’t find live snails. Ingredients Snails 1kilo live ones Olive oil 1/2cup Onion white 1 chopped...
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