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Cretan cuisine (Greek: ... Tsigariasto, lamb or goat meat dish, typically hailing from the Sfakia region; Types of pasta, such as Skioufichta, Magiri, Chilofta ...
[3]: 169 The Prodromic poems also depict an "unusual" dish of a fish stew with cheeses as well as a different dish involving fish seasoned with cloves, cinnamon, and other spices. [ 3 ] : 169 Poorer urban households also ate tarichos ( τάριχος ) – salted, pickled fish sold by grocers instead of fishmongers.
A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines. [1] [2] They called it πλεκτήν (plektín), κοιλιόχορδα (koilióchorda), or χορδόκοιλα (chordókoila); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as τσοιλίχουρδα (tsoilíchourda), of Plovdiv as χορδόκοιλα ...
Many Greek recipes, especially in the northern parts of the country, [20] [21] [22] use "sweet" spices in combination with meat, for example cinnamon, allspice and cloves in stews. [23] [24] [25] The climate and terrain has tended to favour the breeding of goats and sheep over cattle, and thus beef dishes are uncommon.
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Meze (also spelled mezze or mezé) (/ ˈ m ɛ z eɪ /, / ˈ m ɛ z ɛ /) is a selection of small dishes served as appetizers in Arabic and West Asian cuisines: Syria, Iraq, Lebanon, Palestine, Jordan, Saudi Arabia, Turkey, Iran, Armenia.
There is some evidence that women were also potters. Archaeologists seeking to understand the conditions of production have drawn tentative comparisons with aspects of both modern Cretan rural artisans and the better-documented Egyptian and Mesopotamian Bronze Age industries. [4] In Linear B the word for potter is "ke-ra-me-u". [5]
The dish can be eaten as such, warm or cold, but is also often used as a dip, much like hummus. [ 1 ] A special type of Greek fava, Fava Santorinis ( φάβα Σαντορίνης ), which has a protected designation of origin , uses the seeds of Spanish vetchling ( Lathyrus clymenum) , cultivated only on Santorini and neighbouring islands.