Askordoulakous

This simple Cretan dish is prepared with the bulbs of Leopoldia comosa, a plant that typically grows in wild, mountainous areas. When collected, the bulbs are thoroughly cleaned and can be cooked, stewed, pickled, or served fresh, usually dressed up with olive oil and lemon juice or vinegar. The salad version of the dish is mainly enjoyed as a meze or an accompaniment to various meat dishes.