History of Greek Food

 
Ηeraklion

Cretan cheese and yogurt are made with the milk of goat or/ and sheep. Cow milk is never used in their production.
 
 

Jeladhia, a jelly made with the head and the feet of the pig used to be a popular New Year’s dish although today can be found all year round.  Cretans are also fond of rabbit.
 
 

Apaki, a smoked delicacy since [...]

Compare those three different Name Day- celebration menus of Cretan upper- middle class:
1) A dinner of 1970 served in the dining room, with coffee, brandy, liqueurs and smoke in the living room. 
Fried myzithrokalitsouna ( Cretan small pies stuffed with myzithra, a local ricotta -style cheese, and mint)
boiled chicken with  pilaf rice
rabbit stifado
beef pot roast with fried potatoes 
baked lamb
tzatziki
tomato, cucumber salad
lettuce [...]

 
Salad.
A summer without it would be very dull.
Tomatoes, cucumbers and peppers straight from the garden, olives -that came from our olive trees- preserved in bitter orange juice. Onion juice and bitter orange juice marinated fresh tuna. Boiled potatoes. Sea salt and ground pepper. Olive oil. Small barley rusks wet  with fresh tomato juice and olive oil. Basil leaves.
Heaven…

 
 
ΓΙΑ ΕΛΛΗΝΙΚΑ [...]

 This place has stolen my heart.

Karanou is the village where my father was born and lived until his twelfth birthday, and where my sister and I spent a part of our childhood’s and teenagehood’s summers….  
When we were free spirits playing in the olive groves….. 
…. finding paths  in the oak forest and sharing secrets with [...]