| 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.
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.