The small village of Sougia in the south-west of Crete has managed to remain unaffected by the growth of tourism in Crete. It is still a peaceful haven, with a long beach, we stopped there for a while and had lunch at a one of the beach side taverns.
In front of the village lies a lovely quiet long beach with coarse sand and crystal clear deep water. The beach starts from the small harbor of Sougia (west) at exit of Lissos Gorge and stretches to the east for 1.5km. This part of the long beach is not organized. Instead, the beach in front of the village offers umbrellas, showers, sports and a lifeguard tower. Along the beach there are plenty of tamarisk trees where you can find shade.
Moussaka was the dish I tasted here, and it was very good. I tasted it in an other place later and I have to say this was so much tastier.
Recipe for Moussaka: Components 3-4 aubergines 3 potatoes (optional) 0.7 kg of ground lamb or beef 1-2 onions around a glass of red wine 400 g tomatoes from cans or 5 larger grated fresh tomatoes olive oil Spices: ½ teaspoon of cinnamon, 2 tablespoons of oregano ½ teaspoon of ground cloves, salt, pepper, a pinch of sugar (or mix for moussaka) Bechamel sauce: 600 milk 85 g flour 85 g butter salt pepper, 25 g of grated hard cheese (eg Greek kefalotiri or Italian equivalent) 1 egg
This is going to be the one of many posts, so sorry 🙂 beforehand for the nearly same named posts.
Ritva Sillanmäki Photography 