Cretan cuisine

traditional soup prepared from stinging nettles

Dakos or ntakos (), also known as koukouvagia or koukouvayia (κουκουβάγια) or kouloukopsomo, is a Cretan horiatiki consisting of a slice of soaked paximadi that is topped with tomatoes and cheeses such as feta or mizithra. The salad is then flavored with herbs such as dried oregano. Ingredients such as olives, capers, and caper berries are also often added to the dish.

the edible flowers of Cucurbita species

thumb|right|200px|Traditional distillation of tsikoudia thumb|200px|A bottle of tsikoudia Tsikoudia (, literally "terebinth") is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. In the eastern part of Crete, tsikoudia is often informally called raki (), a name originating from the Turkish 'raki', derived from the 17th-century Arabic 'arak', meaning 'distilled'.

an eggplant dish from the Turkish cuisine

'''''' ( (or , from () + (), meaning "honey") is a Greek mixed alcoholic drink. It is a digestive spirit, traditionally used by many Greeks as a home remedy for a sore throat or cough.

food and culinary traditions of the traditional cuisine of the island of Crete

thumb|Paximadia Paximathia (), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. It has been referred to as being similar to biscotti or as a type of biscotti. Paximathia is a common food in Greece and many Greek bakeries sell the bread, which is often served as a breakfast food with marmalade or cheese. Paximathia is purveyed also in Greek specialty stores in many areas of the United States.