jassou Peter, another addition from me about Antikristo.
Antikristo is one of the oldest and most unique meat preparation techniques. Antikristo is a traditional type of cooking that is common in different parts of the world but is deeply rooted in Cretan culture.
It is a technique practiced by soldiers in ancient times to farmers in the Byzantine Empire, by the rebels during the Turkish occupation, and adopted by the shepherds over time. It was so popular because it didn't take too much time, preparation, or ingredients.
According to historical texts, in ancient times the soldiers and warriors used their spears instead of wooden skewers. Traditionally, the youngest shepherd dug a hole in the ground and prepared the fire before carefully placing the skewers around the fire. In contrast to grilling as we know it, the pieces of meat are placed in a circle around the fire. This allows the meat to be grilled using the heat generated by the flames instead of the heat generated by the charcoal.
The rebels used this technique under the Turkish occupation because the meat cooks much faster than with other grilling techniques. They were always in a hurry, had to hide, and had little time to grill, as the open fire often betrayed their position.
These days, the meat is cooked slowly for 4-6 hours and experienced chefs always take care of it. Of course, now before the meat is grilled, it is usually marinated or seasoned. What makes Antikristo so unique is that the slow grilling gives the lamb enough time to separate out all of its juices and develop many different flavors.
Antikristo is now available on Sundays and public holidays in the small village of Kapsodasos (above Frangokastello) in the Vigles tavern.
Ta Leme, kv
"I hope nothing, I fear nothing, I am free."