Meat Traditions in Crete During Carnival Season
The aroma of grilled meat fills the air across Greece during Tsiknopempti, the Thursday marking the peak of Carnival season. This celebration brings families and friends together around tables loaded with grilled meats. Crete offers some of the most distinctive traditional foods in Greece, with meat dishes shaped by centuries of mountain and farming life.
Local shepherds raise sheep and goats on mountain slopes rich with wild herbs, creating the unique taste of Cretan meat. During Carnival season, these traditional meat preparations become the focus in tavernas and homes across the island.
In the mountain village of Anogeia, shepherds still roast lamb using centuries-old methods. In small kafeneia, locals gather to share meze plates of cured meats. Each preparation method adds to Crete’s rich food heritage – especially during festive seasons like Carnival.
Crete offers some of the most distinctive traditional foods in Greece, with meat dishes
Cook the Greek Way: Traditional Foods in Greece and Abroad
Want to try cooking Cretan dishes at home? Download your free digital recipe guide now and start bringing authentic Cretan flavors to your kitchen. These easy-to-follow recipes work great on your smartphone, tablet, or laptop.
Before you visit Crete, here are five traditional meat dishes to put on your list. Each comes with its preparation method and place in Cretan culture.
Antikristo: Mountain-Style Lamb from Psiloritis
High on Psiloritis mountain, in the village of Anogeia, you’ll find one of the oldest and healthiest meat-cooking methods in Crete. Antikristo means “opposite” in Greek, describing how locals position large cuts of lamb around a central fire. The meat cooks slowly on wooden stakes, placed vertically to face the flames.
What makes this method special is its natural fat-reducing process. As the meat cooks, the fat melts and drips away, leaving you with lean, protein-rich lamb. The slow roasting keeps the meat tender and moist while removing excess fat – a healthy cooking technique passed down through generations.
The quality of Cretan lamb comes from what the animals eat. Crete has over 1,600 different species of plants and wild herbs. About 170 of these grow only in Crete, making them truly unique to the island. Goats and sheep graze freely on these mountain herbs, giving their meat a distinctive taste you won’t find anywhere else.
Did you know?
These same mountain herbs and plants make Cretan dairy special too. The island produces 11 different local cheese varieties, each with its character from the milk of herb-fed sheep and goats. That’s why Cretan cheeses have such distinct flavors.
Local tip: Put away your fork and knife. Use your fingers to taste antikristo the traditional way.
Cretan wild herbs, cheese varieties, and distinctive Cretan products such as carob syrup with honey are regularly used in so many traditional foods in Greece. Crete is self-sufficient when it comes to agricultural, and livestock farming activities providing all regions of Greece with premium products.
Each taverna owner in Anogeia has their method – from choosing specific wood for the fire to positioning the meat just right. The taste changes with the seasons as the sheep graze on different mountain herbs throughout the year, adding natural flavors to this healthy dish.
Apaki: Crete’s Traditional Cured Meat
In smokehouses across Crete, locals make apaki, a cured meat that combines smoking and spices. Traditionally made from pork tenderloin (though you’ll now find chicken versions too), apaki starts with lean cuts marinated in vinegar, then smoked with local herbs and spices.
The smoking process, using aromatic wood and herbs like thyme, sage, and oregano, gives apaki its characteristic taste. Unlike other cured meats, Cretan apaki stays tender and maintains a subtle smoky flavor that doesn’t overpower the meat.
A beloved Greek meze dish commonly served in the local kafeneia of Crete, it is also a versatile ingredient in various upscale restaurant recipes.
Apaki is not just another regional ingredient; it is regularly used in upscale restaurants throughout Greece as a distinctive Cretan product featured in many traditional foods in Greece.
How to eat apaki:
- Order it as a Greek meze (appetizer) with a glass of local wine or raki
- Try it slightly grilled or pan-fried
- Add it to pasta dishes or omelets
- Pair it with graviera cheese and Cretan rusks
In contrast to other traditional foods in Greece, where grilled meat is commonly served, Cretan cooking often features meat as the foundation for various stews and roasted specialties.
Tsigariasto: Slow-Cooked Lamb in the Pan
Tsigariasto shows how Cretans turn simple ingredients into memorable food. This traditional dish starts with lamb or goat meat cut into small pieces, and cooked slowly in olive oil until tender. The name comes from the word “tsigarizo” which means to fry or sauté in the Cretan dialect.
The cooking method sets tsigariasto apart. The meat cooks in its juices with just olive oil, salt, and pepper – a classic Cretan technique you’ll find in many local meat dishes. Some cooks add a splash of wine or lemon juice near the end. The slow cooking breaks down the tough fibers, creating tender meat that pulls apart easily.
In contrast to other regions of Greece, and traditional foods in Greece, where grilled meat is commonly served, Cretan cooking often features meat (goat, lamb, pork) as the foundation for various stews and roasted specialties, typically accompanied by seasonal wild greens (horta), vegetables, and sometimes beans.
What makes good tsigariasto:
- High-quality local meat (lamb or goat)
- Patience – proper cooking takes time
- Pure extra virgin olive oil
- Simple seasoning that lets the meat’s flavor shine
Tigania (foukaki) is at the core of traditional foods in Greece and served as a Greek meze-style specialty.
Foukaki: Greek Meze-Style Dish the Cretan Way
Foukaki has deep roots in Cretan cuisine, dating back to the Byzantine rule in Crete (330-1204 AD). This pan-fried pork dish started in homes during the annual pig slaughter and now ranks among the most popular meze dishes in Crete.
Local cooks prepare foukaki using thin slices of pork, seasoned with salt and pepper, then fried in olive oil until golden brown. The meat develops a crispy exterior while staying juicy inside. Like tsigariasto, it cooks in its juices with olive oil, following traditional Cretan cooking methods.
What gives foukaki its distinctive taste is the lemon-based sauce added at the end. Crete produces excellent citrus fruits, particularly in the Malevizi area of Chania in western Crete. Local lemons add bright, fresh notes to this simple dish.
It is similar to what the Greeks call “tigania,” meaning food that has been cooked in a pan (in Greek, “tigani” translates to “pan”). This kind of dish is at the core of traditional foods in Greece and served as a meze-style specialty.
How locals serve it:
- With extra lemon wedges on the side
- Paired with fresh bread to soak up the lemony juices
- Alongside wild greens (horta)
- With roasted potatoes seasoned with local herbs
Cretan Lamb Chops with Wild Herbs
Cretan lamb chops stand out from typical grilled meat through their marinade and preparation. Local butchers cut the chops thinner than you might find elsewhere, allowing them to absorb more flavor from the marinade and cook quickly over high heat.
The marinade makes these lamb chops special. Cooks use:
- Pure extra virgin olive oil
- Mountain oregano
- Wild thyme
- Cracked black pepper
- Sea salt
The preparation shows Cretan cooking at its finest – simple ingredients brought together with care. Cooks marinate the meat for several hours, letting the herbs and olive oil work into the meat. The quick cooking over high heat creates a flavorful crust while keeping the inside tender.
Where to find great lamb chops:
- Psistarias (traditional grill houses)
- Mountain tavernas
- Village restaurants are known for their grilled meats
Local tip: The best lamb chops come from spring lambs that have grazed on fresh mountain herbs. Try them between March and June for peak flavor.
Embrace the local culture when tasting traditional foods in Greece.
Meze-Style Traditional Foods in Greece: The Art of Meze in Crete
In Crete, eating is about sharing – both food and time. Meze culture shows this perfectly. These small plates of food come to your table gradually, meant to be shared among friends while sipping raki or wine. Embrace the local culture when tasting traditional foods in Greece.
Cretan cuisine is an important, rich chapter of Greek cuisine. But, Cretan gastronomy is a lot more than unique tastes and dishes. It is part of the local culture and everyday life.
How to eat meze-style, traditional foods in Greece:
- Don’t rush – meals can last several hours
- Share all dishes with your table
- Try small portions of many items
- Pair different meats with cheese and vegetables
- Let the waiter guide your choices
What to expect in a traditional kafeneio:
- Small plates arrive when ready, not all at once
- Meat dishes come with bread and olives
- Local cheese often accompanies meat meze
- Raki flows freely
- Relaxed, casual atmosphere
Local ordering tips:
- Start with 2-3 dishes and order more as needed
- Ask what’s cooking today – many dishes aren’t on the menu
- Look at what locals are eating
- Say “siga-siga” (slowly-slowly) to pace your meal
Many family-run tavernas and kafeneia skip printed menus altogether. Instead, they offer a selection of daily-made meze dishes for a fixed price per person. These places often serve the best traditional food – the cook prepares what’s fresh and in season that day.
Common Questions About Cretan Meat Dishes
Q: When is the best time to try these traditional foods in Greece?
A: You can find most meat dishes year-round. However, lamb tastes best in spring (March-June) when animals graze on fresh herbs. Carnival season brings extra focus on meat dishes.
Q: What time do Greeks eat dinner?
A: In Greece, a typical dinner time is around 8:00 to 9:00 PM.
Q: What’s the typical cost for these meat dishes?
A: Prices vary by location and season. Fixed-price meze selections usually range from €15-25 per person. Individual meat dishes cost €8-15 per portion.
Q: Can I request how well done I want my meat?
A: Yes, but traditional Cretan cooking often serves meat well-done. Let your server know your preference when ordering.
Q: What should I drink with these dishes?
A: Crete offers perfect wine pairings for each meat dish:
- Lamb dishes (antikristo, tsigariasto) pair with local red wines made from kotsifali and liatiko grapes
- Pork dishes like foukaki match well with local rosé wines
- Apaki works well with rosé wines, especially those from liatiko grapes
- Try apaki in salads or pasta with a chilled glass of liatiko rosé
- For the full Cretan experience, try raki – the local spirit served with all meze
Bring Cretan Flavors Home
Want to recreate these traditional foods in your kitchen? Check out our digital Cretan cookbook with over 50 easy, home-cooked recipes from Crete’s local cuisine. Get prepared to taste the best traditional foods in Greece visiting all kinds of local eateries on the island, from small family-run taverns to rustic kafeneia in Cretan villages, and upscale restaurants.
Our digital cookbook helps you:
- Cook authentic Cretan dishes at home
- Learn about the best Cretan products and how to use them
- Access recipes anytime on your phone, tablet, or laptop
- Make traditional dishes with step-by-step instructions
- Understand how locals use Cretan ingredients
Download your free recipe guide now to start cooking the Cretan way. Then explore our complete digital cookbook to bring more authentic flavors to your table.
