Wash the meat, season it with salt and leave it to marinate for one night in the refrigerator. Next day, wipe the meat, make some incisions into it and push slivers of garlic into them. Pour over the oil, scatter over pepper and thyme, and roast the lamb in the oven at 200 C. When it is ready, take the juices from the pan and beat them together with the yogurt and the beaten eggs. Remove the meat from the bone, and if liked, transfer it from the roasting tin to a more closed vessel, such as a clay pot. Pour over the yogurt sauce. Return the meat to the oven for about half an hour until the sauce has thickened and the yogurt has taken on a colour.
Saute the meat in oil for a while, add the fennel and water and simmer. Scald the vine shoots and the chicory in boiling water and when the meat is half done, combine the greens in the pot together with the finely chopped parsley, the coarsely cut onions and a little water. Boil until completely cooked and then turn the heat off, prepare the egg-lemon (avgolemono) sauce and sprinkle over the food.
Chop the meat and de-bone. Then saute the meat in the oil with the onion. Add some water or broth and simmer. Then add the ground tomatoes, season with salt and pepper and boil until done. In the meantime, soak the rice in a bowl with boiled water and 1/2 handful salt and scald for half an hour, otherwise the rice may become sticky (the quantity of rice should be half the quantity of the stock). Then rinse and pour into the pot with the meat. When it starts boiling, lower the heat and cover the pot. Simmer, until the broth is completely absorbed. Remove from the heat, stir and serve immediately.
Pour the olive oil in the pot and saute the meat. Immediately add the chopped fennel and boil well. Finally, add the lemon juice, salt and pepper. Let the food boil and serve.
Score the lamb, season with salt and pepper and bake at moderate temperature. When nearly done, cover with the mizithra cheese and bake thoroughly.
Arrange the vine twigs on a baking pan. Place the lamb on top, pour the wine over it and roast at 180oC. Just before it is done, sprinkle with oregano and lemon juice.
Pour the olive oil in a pot and when it burns, place the chopped meat and stir continuously until brown. Lower the temperature and cook the meat adding water, if required. When done, turn up the heat stirring continuously, until the olive oil starts foaming. At the end, sprinkle with oregano and serve.
Cut the meat into portions, season with salt and pepper and place the pieces very close to each other in a baking pan. Sprinkle with lemon and oil or butter and cover with tomato slices. Roast in the oven and towards the end turn the heat up to ensure that the sauce thickens.
Add water and salt in a frying pan and bring to a boil. Break the eggs in the boiling water; spoon boiling water over them, until the eggs turn into 4 white balls. Remove the eggs from the pan and serve each with two tablespoons of staka.
Heat a non-stick frying pan. Peel and grate the tomatoes, then place them in the pan. Season them with the salt and let them simmer for 6-7 minutes, until all water is absorbed. Add the olive oil, stir the mixture and simmer for 2-3 more minutes. Carefully, break the eggs over the pan; season with a little pepper and let them simmer. In the process, spoon the sauce from the pan over the eggs. When the eggs are done to your liking, remove them from the pan. Serve them with their gravy.
First boil the meat in some water and when the water is absorbed pour the oil and saute. Immediately add the onion and then the tomato and season with salt and pepper.
When the meat is half done, remove it from the pot and add the potatoes. Before the potatoes are done, return the meat to the pot (keep the meat on one side of pot and potatoes on the other). Season with salt and pepper, add 2-3 glasses of water, cover the potatoes with a plate so as not to spread and let boil for 45 more minutes.
Chop the meat and simmer in a covered pot, until all water is absorbed. Add the olive oil, stir, cook the meat until slightly brown and then extinguish with the wine. Dissolve the flour in 1 1/2 cups water and add in the pot with the oregano, salt, pepper and lemon. Place the lid on the pot and simmer for 30-35 minutes. Serve in its gravy with french fries.
Brown the meat in olive oil with the onion and the dill, for 10 minutes. Add water and simmer for 20 minutes. Add the vine leaves and simmer for another 20 minutes.
Boil the courgettes and potatoes, mash them and stir in all ingredients. Shape the meatballs, flour and fry them.
Prepare the mixture, shape into meatballs, dip them into flour and fry them a little. Finely chop the onions and boil them in a pot with some water. When the water is absorbed, add the butter and saute them until slightly brown and then extinguish with vinegar. Add some more water and when it starts boiling, add the meatballs and let them boil for a while. Beat the egg yolks, add the milk, some salt, 1 tablespoon flour, 1 tablespoon butter and several tablespoons of broth from the pot. Pour this mixture over the food in the pot, stir and turn the heat off.
Saute the rooster with the onion and garlic. Extinguish with the marinade and add the tomatoes, salt and pepper. Simmer for about 1 hour. Just before it starts boiling, sprinkle with the parsley.
Wash the meat well. Fill a saucepan with water, add a tbsp. salt and boil the meat at low heat for at least 1 ½ hour. When it is ready, take the meat out and strain its’ broth. Season the meat with salt and peper. Put the broth in a saucepan, boil it, add the rice and cook for about 20 minutes on medium heat, stirring continuously in order for the food to stick until it absorbes almost all the broth. Sizzle the butter in a coffee-pot, pour it over the pilaff and leave it covered for 5 minutes. Serve the rice and meat separately.
If you want, five minutes before the rice is done and before you add the butter, you can add 1/4 water glass lemon juice in the casserole.
Wash the chicken, sprinkle with the lemon juice and allow to stand for several hours. Afterwards place it in the baking pan, season with salt and pepper, sprinkle with olive oil, butter and some water and bake in the oven. When done, remove from the oven, combine the yoghurt with the beaten eggs along with 2-3 tablespoons of water and pour the mixture over the chicken. Transfer again into the oven, until the sauce sets.
Saute chicken and onion in olive oil until slightly brown. Extinguish with wine, add 2 cups water, cover and simmer for about 35 minutes. Add the potatoes, a little more water, if required, and continue boiling for 15 minutes with the lid on. Add courgettes, purslane, tomatoes, salt, pepper and toss the pot in order to mix well all vegetables with the chicken. Simmer for 25-30 minutes, until only the oil remains. Serve somewhat warm or even cold.
Wash the chicken, cut it into portions, strain and season with salt and pepper. Then saute in olive oil for 10 minutes and extinguish with wine. Chop the onions and pepper and add them into the pot. Saute them for 2-3 minutes, add a little water and boil over moderate heat for 30 minutes. Then add the peeled and boiled chestnuts and let them boil for 10 more minutes. Instead of water add two grated ripe tomatoes, if you wish.
Chop the chicken in medium-sized pieces and plunge it into water containing a handful of salt. Let it soak for 4 hours, take it out and remove the skin. Fry the chicken in olive oil until brown. Then place it in a pot with the olive oil, the quartered onion, lemon juice, oregano, some salt and cover it with water. Boil the chicken, until only the olive oil remains in the pot.
Cut the meat into big portions, season with salt and pepper, plunge each portion in milk and dip its entire surface in breadcrumbs. Lay a greaseproof paper on a baking pan and brush it with butter or olive oil. Then arrange the portions on top and bake without turning them over.
Remove any yellow and wilted leaves from the endive. Wash them thoroughly and chop them. Slightly saute the rabbit in olive oil. Add the spring onions, dill, a little salt and 2 cups water. Let meat simmer for about 30 minutes. Add the endives and 1 cup water and cook for 25 more minutes. Beat the eggs and gradually stir in the lemon. Continue beating with a fork, stirring in a small amount from the food broth. Pour the egg-lemon (avgolemono) sauce over it and slightly toss the pot over low heat. Serve the food warm.
Season the rabbit and brush it with butter and stuff with the mizithra cheese. Use a string to tie it shut or sew it with a thread and needle, wrap it in greaseproof paper and tie it again with a string. Roast at low temperature.
Wash the rabbit well and cut it into portions. Put the oil in a saucepan and when it starts to sizzle add the rabbit and slightly brown it on both sides. Add a glass of white wine and cook until it browns properly. Then add the finely chopped onion, salt, pepper, thyme or oregano, the lemon juice and a glass of water and simmer for 40 minutes at normal heat. If the food’s water has evaporated during cooking, you can add some more.
Slice the potatoes and slightly fry them, add the whole courgettes, the artichoke hearts scored into four and the rabbit cut into medium-sized pieces. Place all ingredients in a pot and sprinkle with olive oil, the juice of 2 lemons and 1-2 glasses of hot water. Season with salt and pepper, boil for some time and serve.
Stuff the abdomen of the rabbit with yoghurt and sew it. Then season with salt and pepper and spread butter and olive oil on top. Place it in a baking pan and roast for about 2 hours at a moderate temperature until brown on all sides.
Cut the rabbit into medium-sized pieces. Pour the olive oil in a pot and brown the rabbit with onion. Extinguish with wine, lower the heat and simmer. Add the ground tomatoes and finish off the boiling process. Then remove from the pot, pour 4 glasses of water and bring to a boil. Add rice, salt and pepper. After 10 minutes return the rabbit into the pot and turn off the heat.
Cut the eggplant in medium-sized slices, salt them and let them sit for a while to get rid of their bitterness. Rinse, dry and slightly fry.
Cut the meat into bite-sized pieces, saute in oil and extinguish with wine. Add the tomatoes, garlic, some water, salt, pepper and cinnamon and simmer. When almost done, add the eggplant and boil together for a while.
Cut the meat into medium-sized pieces, wash and leave it to strain. Heat the oil to a very high temperature in a pan and gently fry the meat to brown it on all sides. Add the onions and continue to fry everything together. Add the chopped tomatoes, salt, and pepper, cover the pan and reduce the heat. When the meat is partly cooked, add the peas and a little water and leave to cook further until the meat is tender and the sauce thick.
Soak the bread or melba toast in wine. Finely chop the onion and the garlic. Strain the soaked bread or melba toast and combine them with the minced meat. Then add the eggs, salt, pepper, cinnamon and the pounded cumin. Wet your hands with wine and mix the ingredients very well. Then, shape the soudzoukakia and fry them. Prepare a red sauce with 1/2 kilo tomatoes and 2 tablespoons olive oil. Add the olives to the soudzoukakia and simmer.
Thoroughly rinse the meat, chop and allow it to stand in a bowl for 2-3 hours, so as to strain. Pour the olive oil in a pot and before it burns add the meat. Turn the heat up and stir continuously, until the meat acquires a whitish colour. Then season slightly with salt and pepper, down the fire in half, and cook for 1 1/2 -2 1/2 hours. Attention: Please note that we put no water and serve the meat is almost dry and not to with its oil.
Cut the pork into elongated strips and wash them well. Place them in a container full of vinegar and leave them for 2-3 days. Then season well and hang them about half a metre directly above the place where you are going to light the fire. Try to make the fire from twigs of sage, bay or another Cretan aromatic plant, so that the meat will absorb their aroma and be even more delicious. Cover the fire with ash so that it smokes constantly, and leave the meat hanging over it, to cook and brown in the smoke. This is an excellent appetizer to serve with wine and can be kept for a number of days.
First saute the garlic in some oil and then add the tomatoes and boil for a while. Extinguish with wine and add salt, pepper, cumin and chopped meat. Simmer.
Slightly saute the onion with the olive oil. Place pork in the pot and brown on every side. Add 1 cup of water, a little salt and simmer for about 30 minutes. Take the meat out and arrange on a platter. Place the leeks (cut into rounds), 2 cups of water and a little salt in the pot. Cook for 25 minutes at moderate temperature. Return the meat to the pot, add the tomato paste (dissolved in a little tepid water), the plums and the celery. Stir and continue cooking, until the liquids are completely absorbed. Serve warm with plenty of freshly ground pepper.
Place the celery in a pot with water, boil and strain. Saute the onion in oil and add the chopped pork. Add some water and cook meat for 45 minutes. Place the celery in the pot with salt and pepper and continue simmering. Do not stir with the ladle but toss the pot, so as the meat does not stick. When only the oil remains, add the lemon juice and serve.
Wash and chop the meat into medium-sized pieces, season with salt and pepper, add oregano, sprinkle with vinegar and leave aside for a while. Heat oil in a frying pan and add the pork with its broth. Simmer over low heat, until the broth is absorbed and then add the wine. Continue simmering and when the wine is absorbed and the meat acquires a brown colour, turn the heat off.
Crete, the 5th biggest Med Island, lies in the southern frontier of Europe. The proud and hospitable Cretan people are famous for its culture, innovative spirit and nutritional habits. Crete combines mountains and sea, the new alongside with the old and ancient with contemporary history. Itʼs a cultural crossroad due to its strategic geographical position. The island is one of the most popular Greek tourism destinations. The Region along with local national and international tourism agencies is programming and executes actions based on promotion and making known islandʼs competitive advantages by creating and enhancing infrastructure and related services.