One of the most ancient ways of cooking is ofto meat, which in recent years has acquired the name “antikristo”. It is applied even today by a few Cretans, who recognise the uniqueness of the flavours it offers.
A lamb of about one year old, or -rarely- a goat, is used. The animal is cut into four, salt is added and the roasters carefully pass a sharp stick through each piece of meat. Then a pit is dug where a lot of wood is placed to create a large and vivid fire. The spits with the meat are then placed around the fire’s perimeter, always taking into account the intensity of the fire, the distance of the meat, and even the direction of the wind, and the meat is slowly roasted for 4-6 hours.
