Traditional Foods in Greece: Crete’s Best Meat Dishes

 

 

 

You’re scrolling through Greek food photos online, and everything looks the same. Souvlaki. Gyros. More souvlaki.

But here’s what nobody tells you: traditional foods in Greece vary dramatically from region to region. And Crete? The island plays by completely different rules.

While mainland Greece grills everything over charcoal, Cretans slow-cook meat in olive oil, smoke it with wild herbs, or roast it using methods that have remained unchanged for 2,000 years.

The secret lies in what the animals eat. Crete has over 1,600 plant species, with 170 growing nowhere else on Earth. Sheep and goats graze freely on these mountain herbs, creating meat with flavors you can’t replicate anywhere else.

During Carnival season, specifically on Tsiknopempti (the Thursday dedicated to grilled meat), these traditional meat preparations take center stage. But you don’t need to visit during Carnival to taste authentic Cretan meat dishes. Local tavernas and kafeneia serve these specialties year-round.

Start cooking the Cretan way with your free digital recipe guide!

Ready to move beyond basic Greek food? Here are five traditional foods in Greece that showcase Crete’s unique approach to meat cooking.

 

 

 

OFTO: ANCIENT FIRE-ROASTED LAMB FROM THE MOUNTAINS

High in the Psiloritis mountains, in the village of Anogeia, you’ll witness one of the oldest cooking methods still practiced in Greece. The village of Anogeia is the birthplace of “ofto”. That’s its original name, commonly known as antikristo elsewhere. People here have the real know-how for this ancient roasting method.

Antikristo means “opposite” in Greek, describing how shepherds position large lamb cuts around a central fire.

How ofto is it prepared:

– The meat (usually lamb, sheep, or chicken) gets cut into four large pieces and placed on sharp roasting spits opposite one another
– They roast slowly around a wood fire for a minimum of 90 minutes with just salt
– The fat melts slowly, so the meat stays tender
– You get the real flavor of lean meat roasted evenly, probably the healthiest way to roast meat

The health benefits are real. As the lamb roasts, fat melts and drips away, leaving you with lean meat that’s both tender and moist. This centuries-old technique reduces fat content naturally while keeping all the protein intact.

 

 

 

But the real magic? Those 1,600 plant species we mentioned earlier. Cretan sheep graze on wild herbs like thyme, oregano, and mountain tea. This free-range diet gives the meat a flavor profile you won’t find in farm-raised lamb from other regions.

Did you know? These same mountain herbs make Cretan dairy products special, too. The island produces 11 different local cheese varieties, each with a distinct character from the milk of herb-fed animals.

Each taverna owner in Anogeia has their own method. Some swear by specific wood types for the fire. Others position the meat at precise angles. The taste changes with seasons as sheep graze on different herbs throughout the year, adding natural complexity to this healthy dish.

Local tip: Use your fingers, not forks. That’s the authentic way to eat it.

 

 

 

CRETAN APAKI:  SMOKED MEAT WITH WILD HERB FLAVOR

Walk into any kafeneio in Crete and you’ll smell it before you see it. Cretan apaki is cured meat that combines smoking techniques with local spices, creating one of the most distinctive Greek meze dishes you’ll ever taste.

Traditionally made from pork tenderloin, though chicken versions exist now, apaki starts with lean cuts marinated in vinegar. Then comes the smoking process using aromatic wood and herbs like thyme, sage, and oregano.

What sets Cretan apaki apart from other cured meats:

– Stays tender despite the smoking process
– Subtle smoky flavor that doesn’t overpower the meat
– Uses only local herbs found on the Cretan mountains
– Versatile enough for multiple cooking methods

Unlike Italian prosciutto or Spanish jamón, apaki maintains a softer texture. The smoking time is shorter, preserving the meat’s natural tenderness while adding just enough smokiness to make it interesting.

 

 

This isn’t just another regional specialty. Upscale restaurants throughout Greece feature Cretan apaki on their menus. Chefs in Athens use it to add authentic Cretan character to pasta dishes, salads, and modern Greek cuisine.

How to eat apaki:

– Order it as Greek meze with local wine or raki
– Try it lightly grilled or pan-fried
– Add it to pasta dishes or omelets
– Pair it with graviera cheese and Cretan rusks

Here’s something most visitors miss: apaki works beautifully in salads. Slice it thin, add it to mixed greens with tomatoes and local cheese, then finish with olive oil and lemon. Simple preparation, maximum flavor.

The best apaki comes from small producers in mountain villages who still follow traditional smoking methods. These producers use specific wood types and maintain exact smoking temperatures passed down through generations.

Quick fact: While grilled meat dominates traditional foods in Greece, Cretan cooking often features meat as the foundation for stews and roasted specialties, typically served with seasonal wild greens (horta), vegetables, and sometimes beans.

 

 

 

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 THAT FALLS APART

Tsigariasto proves that Cretans can turn three ingredients into something memorable. This traditional dish starts with lamb or goat cut into small pieces and cooked slowly in olive oil until it practically melts.

Here’s the contrast with other traditional foods in Greece: while mainland tavernas grill meat over charcoal, Cretan cooking features meat as the foundation for stews and roasted specialties. These dishes typically come with seasonal wild greens (horta), vegetables, and sometimes beans.

The name comes from “tsigarizo” in the Cretan dialect, which means to fry or sauté. But don’t let that fool you. This isn’t quick pan-frying. It’s slow cooking that takes patience and respect for the meat.

The cooking method makes all the difference:

– Meat cooks in its own juices with just olive oil, salt, and pepper
– No water added during cooking
– Slow heat breaks down tough fibers naturally
– Some cooks add a splash of wine near the end

This technique appears throughout Cretan meat cooking. You’ll find it used for various dishes because it works. The meat becomes so tender you can pull it apart with a fork, and the natural flavors shine through without heavy sauces or complicated seasonings.

 

 

 

Tigania (foukaki) is at the core of traditional foods in Greece and served as a Greek meze-style specialty.

FOUKAKI: BYZANTINE-ERA PORK DONE THE CRETAN WAY

Foukaki has a serious history behind it. This pan-fried pork dish dates back to Byzantine rule in Crete (330-1204 AD), starting in homes during the annual pig slaughter. Now it ranks among the most popular Greek meze dishes on the island.

The preparation stays simple. Local cooks use thin slices of pork, season them with salt and pepper, then fry them in olive oil until golden brown. The meat develops a crispy exterior while staying juicy inside.

Like tsigariasto, foukaki cooks in its own juices with olive oil, following traditional Cretan cooking methods. But what gives this dish its distinctive character is what comes at the end: a lemon-based sauce that brightens everything up.

Why the lemon matters:

Crete produces excellent citrus fruits, particularly in the Malevizi area of Chania in western Crete. Local lemons add bright, fresh notes that cut through the richness of the fried pork.

This dish connects to what Greeks call “tigania,” meaning food cooked in a pan (in Greek, “tigani” translates to “pan”). Tigania-style dishes sit at the core of traditional foods in Greece, served as Greek meze in kafeneia and tavernas across the country.

How locals serve foukaki:

– 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

The key to great foukaki is the quality of the pork and the temperature control. Too hot and the outside burns before the inside cooks. Too low and you lose that crispy texture everyone wants.

Many tavernas serve foukaki as part of a meze spread. You’ll get small portions of multiple dishes, meant for sharing, while sipping raki or local wine. This eating style lets you taste several traditional preparations in one meal.

Local insight: The best foukaki comes from pork raised on small farms where animals eat natural feed. You can taste the difference in the meat’s flavor and texture.

 

CRETAN LAMB CHOPS WITH WILD HERBS

Cretan lamb chops stand out through their marinade and how locals prepare them. Butchers here cut the chops thinner than you’d find elsewhere, allowing them to absorb more flavor and cook quickly over high heat.

The marinade makes these lamb chops worth seeking out. Simple ingredients come together with care, creating something that tastes distinctly Cretan.

What goes into the marinade:

– Pure extra virgin olive oil
– Mountain oregano
– Wild thyme
– Cracked black pepper
– Sea salt

This preparation shows Cretan cooking at its finest. No fancy techniques or complicated ingredient lists. Just quality meat and herbs brought together properly.

Cooks marinate the meat for several hours, letting the herbs and olive oil work into the flesh. Then comes the quick cooking over high heat, creating a flavorful crust while keeping the inside tender and juicy.

The high-heat grilling technique differs from the slow-cooking methods used for tsigariasto and foukaki. But the philosophy stays the same: let quality ingredients shine without overcomplicating things.

Local tip: These chops pair beautifully with Cretan wine. The island counts 11 local wine varieties, many made from indigenous grapes like kotsifali and liatiko. A local red wine complements the herb-marinated lamb perfectly.

 

 

 

Embrace the local culture when tasting traditional foods in Greece.

GREEK MEZE CULTURE: HOW CRETANS ACTUALLY EAT

In Crete, eating is about sharing both food and time. Greek meze culture shows this perfectly. Small plates arrive at your table gradually, meant to be shared among friends while sipping raki or wine.

Cretan gastronomy goes beyond unique tastes and dishes. It’s 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
– Start with 2-3 dishes and order more as needed

Many family-run tavernas and kafeneia skip printed menus completely. Instead, they offer a selection of daily-made meze dishes for a fixed price per person. These places often serve the best traditional food because the cook prepares what’s fresh and in season that day.

 

 

Want to recreate these traditional foods in your kitchen? Check out the digital Cretan cookbook created by Taste the Local Crete with over 50 easy, home-cooked recipes from Crete’s local cuisine.

Cook the Cretan way:

– Make 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
– Follow step-by-step instructions for traditional dishes
– Understand how locals use Cretan ingredients

This digital recipe guide works perfectly on your smartphone, tablet, or laptop. Foodies can easily use it anywhere, making it simple to bring real Cretan flavors to your table.

Download your free recipe guide now to start cooking the Cretan way!

FREQUENTLY ASKED QUESTIONS

When is the best time to try these traditional foods in Greece?

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, particularly during Tsiknopempti.

 

What time do Greeks eat dinner?

In Greece, typical dinner time is around 8:00 to 9:00 PM. Don’t expect tavernas to be busy before then.

 

What’s the typical cost for these meat dishes?

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.

 

Can I request how well-done I want my meat?

Yes, but traditional Cretan cooking often serves meat well-done. Let your server know your preference when ordering.

 

What should I drink with these dishes?

Crete counts 11 local wine varieties, both red and white. The island has a winemaking tradition dating back 4,000 years.

Crete offers perfect wine pairings for each meat dish:

– Lamb dishes (ofto/antikristo, tsigariasto) pair with local red wines made from kotsifali and liatiko grapes
– Pork dishes like foukaki match well with local rosé wines
– Cretan 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)

 

What’s included in a typical meze-style lunch in Crete?

A typical meze-style selection, often enjoyed with tsikoudia (the Cretan spirit drink also known as raki), a glass of wine, or beer, includes the following items: cheese (usually graviera), freshly cut tomatoes and cucumbers (the Cretan cucumber, known as ‘xylagouro’, is especially crispy), olives, Cretan rusks, and raw artichokes sliced thin and drizzled with lemon juice (spring is the perfect time to try artichokes). This meze selection is known as ‘drosero’ and may also include cabbage cut into large chunks.