A traditional and celebratory sweet from Crete.
With each fold it transforms into a beautiful rose!
Xerotigana: The quintessential traditional sweet of Crete.
The dough is made from simple ingredients: flour, olive oil, water, salt, and tsikoudia.
Their artistry lies in their folding technique, each strip unfolding into a beautiful rose.
According to the wisdom of the old housewives, the more folds, the more joy they bring to the household.
Once cooled, they are drizzled with delicious honey and sprinkled with roasted walnuts, sesame seeds, and cinnamon.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
Mizithropites: Authentic Cretan Pies
Meat cake
Chania Boureki or Courgette Boureki
Topia (Balls)
The Traditional 'Bread of the Year'
Snails with Broad Beans and Artichokes
Cretan Ospriada or Palikaria (A Legume Dish)
Chickpeas with Wild Leeks, Flour and Lemon Sauce
Pies with ‘Yachnera’ Greens
Fennel Pie
Sfakian Pie or Sfakianopita
Biscuits with Sesame Seeds
Sweet Rice Pie or 'Tzoulamas'
Apostoli White-Eyed Bean
Almond-Infused Goat Dish with Fennel: A Fresh Delight
Lazarosavato
The Holy Week Sourdough
Nerati Mizithropita
Easter Eggs
Kalikota
Stuffed Courgette Flowers
Stuffed Vine Leaves
Cracked Wheat and Snails
Chochli Boubouristi (Snails Face Down)
Mangiri
Symian Bean
Cretan Pilaf
Rethymno Water Pies
Agnopites
Patoudo
Safidota
Kakavia (Fish Soup)
Cretan Greek salad
The Sweet Bounty of the Cretan Harvest
Okra and Unripe Grape
Kapriko
Discovering and Cooking Asphodelaceae: A Taste of Local Cuisine
Moustokouloura
Pie with 'Yachnera' Greens: Baked to Perfection
Pumpkin Stifado
Sweet Pumpkin Pies with Raki Leaves (Oven)
Xinochondros: Sour Bulgur Pasta
Prickly Pear or Indian Fig
Black Bryony
Tahini Soup without Oil
Chylofta with Milk
Tyrozouli or Cretan Home Cheese
Pickled Tassel Hyacinth
Sourdough Dagoulakia
Quince Confection
Delicious Homemade Treat with Lemon Blossoms
Tiganopites: Greek Fried Pies
Dietary Practices in 17th Century Crete
Lychnarakia
Lazarakia
Kalitsounia from Chania
Apaki with Xinohondros and Vegetables
Chickpeas with Yachnera: A Delightful Dish
Gastrin
Fotokollyva
Dyeing Easter Eggs with Madder Root and Flower Blossoms
Biza or Manarolia Stew with Eggplants