Kalikota

Also known as simbetherio, sofegada or yachnaki

A culinary gem that embodies both local tradition and the expertise of the cook!

In Ierapetra, it goes by the name ‘Kalikota’, while elsewhere in Crete, it's known as ‘simbetherio’, ‘sofegada’, or ‘yachnaki’. This dish truly reflects the essence of the region and the skill of the cook. Typically prepared towards the end of summer, it's a concoction of whatever greens or vegetables are left in the garden, resulting in a medley of flavours. Some regions of Crete include snails in the dish, while others opt for legumes, adding their own unique twist to this beloved culinary tradition.

Ingredients:

3 large potatoes, cut into pieces
4 courgettes, cut into pieces
4 small aubergines, cut into pieces
2 large onions, sliced
2 spring onions, finely chopped
2-3 cloves of garlic
2 ripe tomatoes, finely chopped
1 bunch of amaranth greens
Salt and pepper to taste

Procedure:

Begin by washing, cleaning, and chopping the vegetables. Heat olive oil in a large pot and sauté onions and garlic until fragrant. Next, add the aubergines, courgettes, and tomatoes, and continue to sauté for a few minutes. Finally, incorporate the amaranth, salt, and pepper, then reduce the heat and simmer until the vegetables are tender and the potatoes are cooked through. If needed, you can add half a cup of hot water to achieve the desired consistency.

Do not stir the food with a spoon, just shake the pot in a circle.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association