Ofto and antikristo are traditional Cretan cooking methods highlighting the island’s distinct culinary heritage and emphasising simple, natural ingredients. Each method involves unique techniques and equipment, resulting in dishes with intense flavours and aromas.
Ofto
Ofto (also called ofto kleftiko) is a Cretan method of cooking lamb or goat meat, often with potatoes, in a sealed clay pot or wrapped in parchment paper. The meat is usually seasoned with salt, pepper, garlic, oregano, and sometimes rosemary or thyme, then slow-cooked for hours. Traditionally, ofto was buried in the ground with hot coals placed on top, creating an oven-like environment. The term “kleftiko” (meaning “thief-style”) alludes to how food would be hidden and cooked underground to avoid detection by authorities in ancient times. This slow, sealed cooking method keeps all the juices and flavours intact, creating tender, aromatic meat.
Antikristo
Antikristo, on the other hand, is a unique and ancient Cretan technique that involves grilling meat, usually lamb, without direct contact with the flames. The word antikristo means “opposite,” referring to the way pieces of lamb are arranged around a central fire. Large cuts of meat are salted and then skewered on sticks or rods positioned at an angle, facing (or opposite) the fire. The process requires skill and patience, as the meat is simmered over a low, even heat from the embers. It takes several hours for the lamb to cook fully, resulting in flavorful, succulent meat with a crisp, smoky outer layer.
Cultural Significance
Both cooking methods have deep cultural roots in Crete. They celebrate the island’s love for high-quality ingredients, particularly lamb and goat raised on Cretan herbs and wild grasses, which give the meat an exceptional flavor. Ofto and antikristo are commonly served at traditional Cretan gatherings, festivals, and family celebrations, representing a connection to the land, history, and a love for communal dining.
Experience
These dishes are often enjoyed alongside classic Cretan sides like dakos (barley rusk salad), fresh salads with local greens, and Cretan cheese like graviera or myzithra. Often paired with local wine or raki, a strong spirit, these meals are meant to be savored slowly in the company of family and friends, reflecting the Cretan philosophy of food as a shared experience.
