Kalitsounia

Kalitsounia (Greek: καλιτσούνια) is a traditional Cretan pastry dish. It is a type of small pie or turnover, typically filled with a mixture of cheese and herbs, although sweet versions filled with honey and cinnamon are also common. The dish is particularly associated with the island of Crete, but is enjoyed throughout Greece and in Greek communities worldwide.

History

The origins of Kalitsounia are believed to date back to the Minoan period in Crete, making it one of the oldest known dishes in Greek cuisine. The name "Kalitsounia" is thought to derive from the ancient Greek word "kalitsa", meaning "good" or "beautiful", reflecting the dish's popularity.

Preparation

Kalitsounia are typically made by preparing a dough from flour, olive oil, and water, which is then rolled out and cut into small circles. The filling is made from a mixture of cheese (typically a soft, white cheese such as mizithra or ricotta), herbs (such as mint or parsley), and sometimes eggs. The dough circles are then filled with the cheese mixture, folded over, and sealed before being baked or fried until golden brown.

Sweet versions of Kalitsounia are made in a similar way, but the filling is typically made from a mixture of honey, cinnamon, and sometimes nuts or raisins. These are often dusted with powdered sugar after baking.

Cultural Significance

Kalitsounia are a staple of Cretan cuisine and are often served at celebrations and festivals. They are particularly associated with the Easter period, when they are often made in large quantities and shared among family and friends.

See Also

• Cretan cuisine
• Greek cuisine
• List of Greek dishes