Petimezi: Dark, syrupy reduced grape must.
Tomatada: Tomato sauce from fresh tomatoes.
Dolmadakia: vine leaves stuffed with herbal rice.
Apaki: Lean pork, salted and (optionally) smoked.
Cretan herbs: fresh oregano, thyme, rosemary and more.
Mizithra: Fresh cheese made with sheep or goats' milk and whey.
Stifado: Stew flavoured with pearl onions, vinegar, red wine and cinnamon.
Gemista: A family of stuffed vegetable dishes: stuffed peppers, grape leaves, tomatoes, etc.
Gavros: the European anchovy (Engraulis encrasicolus), a delicious forage fish and relation of the herring.
Baklava: Rich, sweetened pastry made with layers of filo and chopped nuts, and held together with syrup.
Tirokafteri: a spicy spread with a cheese base which may vary from region to region (most commonly include feta cheese) and hot peppers.
Boureki: A traditional pie baked with or without a thick filo top crust. It is filled with sliced zucchini, potato, mizithra or feta cheese, and spearmint.
Yahni: a stew which can be prepared based on a variety of its main ingredient (fish, meat, vegetables) cooked slowly over a low heat, spiced and seasoned.
Kalamon or Kalamata Olives: A superior variety of edible olives produced in Greece and specifically in the regions of Messinia (Kalamata) and Lakonia (Sparta).
Tsakistes: Olives that are gently crushed by hand (without crushing the seed) usually by using a stone, preserved and matured in light brine and lemon juice with a hint of olive oil.
Tsigariasta Vlita: Sautéed green amaranth (amaranthus blitum, native to the Mediterranean region). Pronounced as ‘vleeta’, a delicacy, most commonly boiled, then served with olive oil and lemon juice like a salad, sometimes alongside fried fish.
Skordalia: Α thick puree (or sauce, dip, spread, etc.) made by combining crushed garlic with a bulky base (purée of potatoes, walnuts, almonds, or liquid-soaked stale bread) and then beating in olive oil and optionally vinegar to make a smooth emulsion.
Hochlee boubouristi: Fried wild snails with coarse salt, rosemary and vinegar. Perhaps the most well-known, at least within Greece, traditional Cretan recipe and admittedly a very difficult name to be pronounced by the non-Greeks. While in other parts of Greece, snails are called ‘saligaria’, in the dialect of Crete where elements of the ancient Greek language are still present in every day’s vocabulary, snails are called (pronounced) ‘hochlee’. The word is derived from the ancient Greek word “cochlea” meaning spiral and used to describe a snail-shell like structure. ‘Boubouristi’, the second word of this traditional recipe is derived from "abouboura" another Cretan word which means ‘prone’, lying flat, face down.