Greek Food from Crete Quiz / Test | Greek Foods

Greek Food from Crete Trivia Quiz

Cretan cuisine is based on fresh mountain-grown ingredients, such as greens, olive oil, cheese and lamb or goat. Match the brief description given with the name of the dish.

A matching quiz by gme24. Estimated time: 3 mins.

Quiz Answer Key and Fun Facts

1. Festive rice dish cooked in goat or lamb broth with butter

Answer: Gamopilafo

The name means wedding rice (pilau) and was traditionally prepared for special occasions like weddings and other family gatherings. It is normally prepared by men in large pots over an open fire.

2. Fried snails

Answer: Chochlioi Boubouristi

The name means burbling snails. The snails are pan-fried in olive oil together with salt, vinegar and served with a sprig of rosemary.

3. Small filled pastry pies

Answer: Kalitsounia

Filling for Kalitsounia includes mizithra cheese, feta cheese, wild greens and meat. There is also a sweet version of the pie that uses sugar and eggs.

4. A thick omelet with vegetables and cheese

Answer: Sfougato

Sfougato is a traditional egg-based dish, often described as a cross between a fluffy frittata, a crustless quiche, and a souffle. The name comes from the Greek word for sponge (sfougari) that refers to the light texture of the dish. The vegetable of choice is normally zucchini.

5. A soft or hard cheese made from whey, sheep, and goat's milk

Answer: Anthotyro

Anthotyro is a traditional Greek whey cheese, meaning it's made from the whey left over from making other cheeses, often mixed with sheep or goat's milk; it comes in fresh (soft, creamy, mild) and dry (hard, salty, aged) varieties, used in both sweet dishes with honey or savory dishes like pies, salads, and pasta. The name means "flowered cheese".

6. A type of clotted cream/butter cooked with flour, often served with eggs

Answer: Staka

Staka is a traditional, rich Cretan sour cream made from fermented sheep or goat milk, featuring a thick texture between yogurt and cheese. It is prepared by cooking the fat layer of milk with salt and flour, creating a buttery, slightly tangy delicacy.

7. Slow-roasting lamb or goat on large skewers placed opposite a fire

Answer: Antikristo

Antikristo (or ofto) is a traditional Cretan cooking technique where large pieces of lamb or goat are placed on skewers and slow-cooked for 3-6 hours around a central fire, rather than directly over it. The name translates to "opposite" or "across the fire," a method that ensures tender meat with a crispy, golden-brown crust, typically seasoned only with salt.

8. Sauteed lamb or goat

Answer: Tsigariasto

Tsigariasto is a traditional Cretan dish featuring lamb or goat slow-cooked in olive oil, wine, and its own juices until tender, often with onions and herbs. Originating from western Crete, the name comes from the Cretan dialect word "tsigarizo," meaning to sear or saute, highlighting the initial browning of the meat before it cooks down over low heat.

9. Smoked and cured pork loin

Answer: Apaki

Apaki is a traditional Cretan delicacy consisting of lean pork (or sometimes chicken) that is marinated in vinegar and cured with aromatic herbs like sage, thyme, and oregano. The meat is then smoked over aromatic wood (often olive or vine wood) for several days. It is typically served as a savory, smoky meze.

10. Slow-baked dish of zucchini, potatoes, tomatoes, and herbs

Answer: Briam

Briam (pronounced bree-AHM) is a traditional Greek dish consisting of slow-roasted, mixed summer vegetables (typically zucchini, potatoes, eggplant, and tomatoes) cooked in a generous amount of olive oil and herbs.
Often described as a Greek ratatouille or "tourlou-tourlou" (meaning "all mixed together") it is a highly nutritious plant-based dish.

Source: Author gme24

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Questions		Choices
1. Festive rice dish cooked in goat or lamb broth with butter		Sfougato
2. Fried snails		Kalitsounia
3. Small filled pastry pies		Apaki
4. A thick omelet with vegetables and cheese		Gamopilafo
5. A soft or hard cheese made from whey, sheep, and goat's milk		Staka
6. A type of clotted cream/butter cooked with flour, often served with eggs		Tsigariasto
7. Slow-roasting lamb or goat on large skewers placed opposite a fire		Anthotyro
8. Sauteed lamb or goat		Antikristo
9. Smoked and cured pork loin		Chochlioi Boubouristi
10. Slow-baked dish of zucchini, potatoes, tomatoes, and herbs		Briam