Garlic, raw
and cooked, is one of the most important ingredients in Cretan cooking.
Eating cloves of raw garlic with a meal is very common in Crete. Certain
foods, such as stuffed grape-leaves or aubergine flowers require the accompaniment
of raw garlic. By baking the garlic it softens and becomes more mild. It can be used as a spread on bread or directly on food. A head of baked garlic in the middle of the table, or better yet on each plate, becomes an immediate attraction with an unforgettable taste. |
Preparation: Once cooled each clove can be separated from the head and the garlic can be extracted as a paste by simply squeezing the clove. Spread it on bread and enjoy. |