Krasotiro
Krasotiro or Possa cheese Krasotiro is used to prepare the traditional tiropita of Kos. Krasotiro, also known as possa, or possia, is a white cheese made from goat’s or sheep’s milk or a mixture of both. After being aged for some time in brine, it is immersed in the residue of local wine lees and left for at […]
Kreatotourta
As with all traditional recipes, the one for kreatotourta has a number of variations. Every home has its own recipe for the dough, but common to all recipes is the mixture of lamb and cheeses from Crete, and particularly from Chania. Also, most recipes contain staka in the filling or even stakovoutiro. Kreatotourta is typically […]
Kritharaki
Kritharaki or manestra is an orzo pasta that is very popular in Greek cuisine. In the shape and size of a large grain of rice or wheat, it gets its name from barley, but it made is from hard wheat semolina which is first fermented in water and then pressed through a mold that gives […]
Kritharokouloura
If you study the morphology of the island of Crete, you will understand why the barley-based paximadi has such an important place in the Cretan diet: given that Crete has few plains and many mountains, it was natural for the cultivation of barley to be widespread, as it grows better in mountainous areas. At past […]
