Antikristo Meat
A traditional method of cooking meat, characteristic of the mountainous regions of Crete, including Sfakia. The meat, usually lamb, is roasted over an open fire without any marinade, preserving its natural flavor.
The Unique TechniqueAntikristo is a centuries-old method of roasting meat, deeply rooted in the culinary traditions of Crete, particularly in mountainous regions like Sfakia. The word "antikristo" translates to "opposite" in Greek, reflecting the technique where pieces of lamb are arranged around an open fire, facing the flames. This method relies on radiant heat, cooking the meat slowly and evenly without direct contact with the fire.
Preparation of the LambThe lamb, often young and tender, is cut into large pieces, typically quarters or smaller manageable sections. Unlike most grilling techniques, no marinade or seasoning is applied before cooking. This allows the natural flavors of the meat to shine through. The pieces are then seasoned lightly with coarse sea salt just before being arranged around the fire. Metal rods or wooden stakes are used to secure the meat in a tilted position, creating a circle of lamb around the flames.
The Slow Roasting ProcessCooking Antikristo is a slow process, often taking several hours. The meat is periodically turned to ensure even roasting, while the gradual exposure to heat renders the fat and creates a crispy, golden crust. Despite the simplicity of the method, the result is deeply flavorful and aromatic meat, celebrated for its authenticity. Traditionally, Antikristo is served with rustic bread, local greens, and olive oil, embodying the essence of Cretan gastronomy.