The traditional Kalitsounia

Kalitsounia or kaltsounia, started to be made many years ago as an Easter candy in Crete, but nowadays are made all year round by fresh Myzithra. They usually have either a square shape, called “anevata” or the shape of an oil lamp.

There are various recipes of making them from place to place on the island. The feeling is salty or sweet with or without mint and the preparation of the dough is made by different ways, but usually with yeast.

“Anevata” or “Stiaka” kalitsounia are preserved more by putting them unbaked in the freezer.

The secret of their tasty are the fresh Cretan cheeses, abundant in Crete, the Xinomyzithra the anthotyros and the tyromalama.

The visitor can taste them in many restaurants or taverns as well as in the Cretan houses in which housewives use them as a treat.