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Milk Street Editorial Director J.M. Hirsch travels to Crete to learn classic Greek dishes from chef Marianna Leivaditaki. First, it’s Pork Souvlaki with Tzatiki and Tomato-Onion Salad. As the perfect accompaniment, we whip up plush Yogurt and Olive Oil Flatbreads. Finally, we bake Broken Phyllo Cake with Orange and Bay, soaked with a syrup infused with cinnamon and cardamom that gives the cake a moist, pudding-like consistency.