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Cretan cuisine (Greek:Κρητική κουζίνα) is the traditional cuisine of the Greek island ofCrete.
The core of the Cretan cuisine consists of food derived from plants, whereas food of animal origin was more peripheral in nature. In general, people consumed seasonal products, available in the wider local area, which underwent minimal processing or none at all. The traditional cuisine was widespread in the island until the 1960s when, with improving living standards, alimentary patterns changed towards more meat and other animal-derived produce.
Fresh fruit and dried fruits,pulses, endemic wild herbs andaromatic plants, and rough cereals, whose cultivation was favored by the regional climate, were consumed in great amounts and constituted the base of the Cretan cuisine during that period.Dairy products were consumed on a daily basis in low to moderate quantities. Poultry andfish were consumed on a weekly basis in moderate quantities, whereasred meat was consumed only a few times a month. The main supply of fat was effectuated byolive oil, which was used not only in salads but also in cooking, unlike the northern European countries which primarily usedanimal fat. Another essential feature of the Cretan cuisine was the moderate use ofalcohol, mainlyred wine which accompanied meals. Finally, the most common dessert was yogurt and fresh fruits, while traditionalpastry based onhoney had been consumed a few times a week.
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