Cretan Food | Κατσούρμπος
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This is the name of the bread. This is the name of the bread we serve – others know it as “eptazimos”.
The bread of seven eggs is a whole story, a rite I would say, with nonsense and halos, with secrets, flavors and perfumes. How does this story begin? With the chickpeas and the… kunen. “Kunenos”!
Unknown word for most people and for even more unknown and its form.
This particular blend is used to make the yeast: chickpeas grated in the mill to get the recipe, hot water, salt and pepper.
The “main” component, however, is the fragmentation. The grandmother was preparing the kunena for him, she only saw him because the many eyes would make him look (looked for the others).
He was getting ready for the night and after he had been hiding to get up, he got up from the bed, watched him and, of course, crossed it to succeed. Since the leaven was ready,
the women started the kneading, morning and morning, and as they whispered they always awakened us.
Not that we slept, that is, after we expected how and how a piece of dough to make our own bread.
The men on the other hand were preparing the oven. They picked up woods for days and when the time came, they turned on the fire and prepared the charcoal in the wood-burning oven.
The oven wanted good craftsmen to catch the right temperature and not burn the bread we serve – others know it as “eptazimos”.



Between cheese and yogurt another different dairy product. The milk chips are milled slightly and stored.
When a good amount is gathered, it is heated to low heat for several days and a small amount of flour is added, thus separating the proteins from the fat.
The fat is harvested separately and is the famous starch butter, while the white and gel mass of proteins is the famous stew.
It is cooked with eggs, potatoes, spaghetti, pilaf or pie, while consumed raw as a cheese salad.



The popular, traditional Cretan dish, which is not missing from their wedding tables, has created its own myth. As the word itself implies, the tomato is the pilaf of marriages.
Made from rice, meat broth and stacoconut, it is the main dish at the wedding table in Crete.
Rice in tomato, as a wedding plate, symbolizes the “rhizome”, fertility and wishes for plenty of goods to the newlywed couple.
Besides, the use of rice in relation to weddings is a custom that has its roots in Ancient Greece and keeps it until today, since in each marriage we throw the rice to “take root” the couple.
It is accompanied by goat, cock or lamb meat.



Stamnagathi owes its name to the traditional use of its thoracic trunk at the mouth of the water pitcher to protect it from the bugs.
It is a kind of wild horseradish with the scientific name [Cichorium spinosum]. It is a native, wild herbaceous with bitter taste, found in remote mountainous areas and in inaccessible areas near the sea,
where it acquires a characteristically savory aftertaste. Some of its popular names are the Hellenic [Crete] and the chrysanthemum of the sea [Messinia] when it is near the sea or rock-bottom when it is in the mountains.
The stamnagathi was considered a medicine for the ancients, which Dioskouridis referred to as “a seniors” and is justifiably highly valued in Crete.



During the Ottoman domination the Cretans wore a split festive. However, he had the influence of the Turkish cone and had a long black tassel.
At the same time, they wore a large colored scarf called “skin”. When the Turks occupied Crete, the skin was also called “tseres”.
The original shape of the shark was not what we know today and which connects it all over Greece with Crete.
It was a colorful silk scarf, the “donut” that wrapped it around the fez. But when they were mourning, a black scarf or tulle wrapped around the fez.
According to the historian E. Fragakis, the Islamic Islamists, the Turkish-Cretans, wear it in the first place, but are ultimately adopted by Christians in Crete.
This is the part of the Cretan costume, which gave its name and shape to the turnip pies of Crete, the caricatures. Their characteristic, beyond their shape,
is that they are made with sour mizithra and are preferably eaten with honey. They are accompanied by the raki.