Minoan Recipes: You can replicate many of the delicious flavors of Minoan Tastes from anywhere in the world. Here are some favorites!
Brown Lentils with Crushed Coriander and Honey
Combine the lentils, garlic, coriander with 800 ml of water in a medium pan over high heat, and bring to a boil. Once boiling, cover the pot, reduce the heat, and simmer for 45 minutes, or until tender. When tender, turn off the heat and add 1 or 2 bay leaves and stir in the honey. Let sit for 15-20 minutes, and then taste, adding more honey if desired.
To serve, spoon into small cups, top with a healthy drizzle of fresh olive oil (about a tablespoon for each cup), and season with sea salt.
200 grams brown lentils
3 tablespoons crushed coriander seeds
1 to 2 garlic bulbs
2 to 3 bay leaves
1/4 cup of honey, or more
Olive oil for drizzling
Sea salt to taste
Serves: 4-5 people
Cook time: 45-60 minutes
Cuttlefish & Wild Greens
2 medium cuttlefish, cleaned and cut into 2-cm cubes
6 to 8 small onions, chopped
½ kilo fresh wild greens, cleaned well and dried
2 to 4 cups top-quality white wine
Serves: 4-6 people
Cook time: 3-3.5 hours, or until the cuttlefish tender
Cooking Steps on medium heat: Set a large pan over medium-high heat. When hot, pour enough olive oil to cover the bottom of the pan and add the onions. Cook until translucent, and then add the cuttlefish to the pot. After about 20 minutes they will change color and shape. At that point, add 1 cup of wine and let it simmer for 2 1/2 to 3 hours or until the cuttlefish is tender, adding wine as needed to keep from drying out. Once tender, add the wild greens and stir until the leaves are soft and mixed well with the cuttlefish. Remove the pot from the heat and let stand for 20 minutes before serving.