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Cretan food (Crete)

Cretan cooking leans on olive oil, barley rusks, wild greens, sheep/goat cheeses, and slow-cooked or spit meats. Dakos is usually the simplest Halal plate; cheese pies need rennet checks; antikristo and other meats need Halal slaughter; tsikoudia (raki) is intoxicating and Haram.

• Start with dakos and vegetable meze
• Ask about animal rennet in graviera and kalitsounia
• Only eat spit or oven meats from Halal-sourced kitchens
• Refuse tsikoudia and dishes flambéed or soaked in grape spirit