Cooking Classes in Crete

By Viator, January 2014

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Greek cooking is world-renowned as being healthy and simple, making use of any ingredients that were available in a country with a mainly rural economy and fabulously fertile soils. Fish and seafood are staples of all the Greek Islands, while lamb, goat and pork, poultry and game are eaten roasted, stewed or grilled and cleverly flavored with aromatic wild herbs and spices.

The quality and taste of Greek fruit and vegetables are second to none, while Greek olive oil is some of the finest in the world. Salads accompany virtually every meal, using whatever is seasonal, from plump, tasty tomatoes to artichokes and crisp lettuce. Cucumber is added to the yoghurt dip tzajiki to accompany fried fish or vegetables, and eggplant goes into moussaka, possibly Greece’s most famous gastronomic export. The country is also well known for its sweet tooth, with baklava sweet pastries coming in a million guises.

To learn how to cook Greek food like an expert chef in a typical taverna, take a five-hour cookery class on Crete. You’ll get to create the traditional dishes moussaka – layers of lamb and eggplant flavored with béchamel sauce – and souvlaki, a great Greek favorite of skewered meat or fish kebabs. Try your hand at spinach pie, a delicious vegetarian treat wrapped in filo pastry, as well as the world-famous Greek specialty dolma – vine leafs stuffed with rice, peppers, onions, zucchini or eggplant.

After cooking your food in a wood-fired over, sit down at table and enjoy the fruits of your hard work along with convivial company and a couple of glasses of local Cretan red and white wines. Take home recipe cards and hints and tips on enjoying the Greek Mediterranean diet and the health benefits associated with this style of gastronomy.

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