The term “shovel Greek” is associated with large platters of meat, fries and lots of tsatsiki with lots of garlic. The cookbook “Kreta” by Klio Verigou shows that Greek cuisine can also be completely different.
Greek cuisine is not only gyros, souvlaki and tsatsiki. It offers so much more: from traditional home cooking to modern creations. The climate on Crete with over 300 days of sunshine ensures that nature produces high-quality olive oil, fresh fruit and vegetables, herbs and legumes, fish and meat and good dairy products.
One of the most important ingredients in Cretan cuisine is the so-called Meraki, a term that describes love, devotion and creativity. It is said that the Cretans cook with passion and that eating and drinking is much more than just eating. The most important thing is communication, as Klio Verigou writes in her foreword. That’s why you (almost) never eat alone on Crete.
We present six recipes from Cretan cuisine that you should definitely try.
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