Older birds, whether roosters or hens, yield particularly flavorful broth.
In Greece, fava usually refers to a purée such as this one, made of yellow (or sometimes green) split peas; it can also apply to a purée of the eponymous bean or other legumes.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
Feta cheese and zucchini squash are the focus of this savory pie.
When SAVEUR contributor Peggy Knickerbocker went to Greece in 1995, all she brought back was this recipe for clove-spiced quinces.