Dr. Hüseyin Kâmi BÜYÜKÖZER
I was born in Antalya. However, my life began in one of the two-room houses built by the state in the Şarampol district of Antalya, where my family was settled after the Cretan population exchange.
I had a childhood nourished by a cuisine that combined the unique and diverse herbs of Antalya with the flavors of Cretan cuisine.
Some of the wild herbs and dishes I always ate in my childhood, but only later discovered and ate, are: Marasa (Arabian chicory), Radika (Dandelion), Nettle, Zucchini flower, Mallow, Sorrel, Cretan okra, Vruvez (Turnip), Fava (Broad bean paste), Shlofta (Postpartum soup), Mumbar (Stuffed tripe), Goat meat and stew (vizastara)…
In my childhood, GIMDES (the Turkish Food and Beverage Administration) had not yet been established. However, for 1500 years, Halal and Tayyib (pure and wholesome) have been declared in the book of our Lord. I later realized that the cuisine of my childhood was surprisingly close to the criteria of Halal and Tayyib.
WHAT IS SAID ABOUT CRETAN CUISINE
Crete, a large island in the Mediterranean, unlike its counterparts, stands out in the world for its culinary culture despite being an island.
The islanders, who are extremely conservative about food, always eat local, seasonal products and, indispensably, olive oil. In fact, the way they consume food, as well as the food itself, contributes to their health. Cretans don’t eat in the Western order of appetizers, main courses, and desserts. Except for dessert, all hot and cold dishes are placed on the table and shared by everyone.
However, they don’t consume animal fats or seed oils at all, using only pure olive oil. Furthermore, olive oil is most often consumed raw in salads or with their famous rusks and breads. Cretans eat seafood without much mixing. For example, they don’t coat it in tomato paste. Sun-roasted octopus is only briefly shown on the grill. The same goes for fish…
In Cretan cuisine, herbs and vegetables that grow naturally in the Aegean climate are consumed only when they are in season. The most fundamental feature that distinguishes Cretan cuisine from Anatolian cuisines is the use of wild herbs and olive oil in dishes and salads.
Wild herbs, which many people don’t even look at because they are unaware of their benefits, are the crown jewel of the Cretan table.
Olive oil, on the other hand, is indispensable in Cretan dishes and salads. The traditional Mediterranean diet pyramid, generally based on grains, olive oil, vegetables, fruits, fish, and spices, is also found in Cretan cuisine.
In Cretan cuisine, herbs and vegetables that grow naturally in the Aegean climate are consumed only when they are in season. The traditional Mediterranean diet pyramid, generally based on grains, olive oil, vegetables, fruits, fish, and spices, is also found in Cretan cuisine.
Because of this characteristic, it has been suggested that Cretan cuisine, being an island cuisine, can also be described as a ‘detox cuisine,’ meaning a cleansing of the body. In Cretan cuisine, meat is consumed more often in vegetable dishes, accompanied by vegetables and herbs.
