The name “bougatsa”, comes from the Ottoman word “pogatsa” (a different word in Latin for “foccacia” meaning, sweet pie) and was used to describe a “salty or sweet pie filling, wrapped very well and tightly in the dough”. Traditionally, is served as a sweet breakfast treat but it also makes a great snack or dessert.
Our 5 star hotel in Crete, Asterion Suites & Spa is organizing a Cretan gastronomy and body & soul week for its guests in October.
As with anything Cypriot, Koupes incorporate an amazing grouping of flavours and are among the most popular foods on the island.
As Greek dishes go, Moussaka is probably ‘the’ most popular one worldwide. Back in the 1920s, when Greece was still under Ottoman rule, French-trained chef Nikolas Teselementes created the moussaka that we all know and love today.
Simply delicious! Taramasalata is a favorite amongst locals and visitors. A traditional Greek dip, its creamy and smooth textures leave you wanting more and more each time. Just a fair warning, this is a fishy dip, so if you’re not big on that you can check out some of the other traditional Greek dips on our Blog.
When it comes to traditional Greek food Halva takes the cake. The Greek Halva or Semolina is a traditional dessert that is extremely popular during the Lenten period. A pudding-like dish, the Greek halva is a unique combination of body, sweetness, and fruity flavours. It can be eaten all year round and is an ideal dessert for vegans and vegetarians – as it’s egg-free and dairy-free.
In Italy it’s called Grappa, in Spain, it’s referred to as Oruja, and in the country of Georgia, it’s called Chacha. On the Greek island of Crete, it goes by Raki.