Spaghetti me anthotyro

Spaghetti me anthotyro is a pasta specialty hailing from the island of Crete. Traditionally, the spaghetti are boiled in goat or sheep meat stock before they are served drizzled with the stock and topped with a generous amount of local anthotyro cheese.

It usually uses the dry variety of anthotyro cheese known as anthotyro xero, a type of hard, white goat’s and sheep’s milk cheese characterized by a salty flavor and a crumbly texture. This simple combination is believed to have been created by Cretan shepherds in the comfort of their mitata (small round stone houses built in the mountains).

On Crete, this dish is typically prepared and offered on various celebratory occasions, including traditional Cretan weddings. Pieces of boiled goat or sheep meat are usually served in a separate dish on the side.